[Sca-cooks] Camel Ribs

[Olwen the Odd]

>Stephan asked:
> > Why would the marinade be right out?
>
>    Well, you see, we've got these Big Bad Fighters, see, who wheedled the
>donation so they could do imitations of Cavemen and Apes while they ate,
>see, and if I were to do anything to cut down the size of those ribs - it'd
>be worth my life. Our resident Greyback would hunt me down and bat me with 
>a
>tree trunk, who-whoing all the while.. and all the rest of them would be
>doing very bad Charleston Heston imitations while he chased me.
>
>    And the idea of marinating something in my bathtub (what else would be
>big enough?) just doesn't appeal.
>
>    What I'm struggling with is trying to find a recipe or at least someone
>who's eaten camel so I can learn which of the more-common meats it most
>resembles. That way I'd know how to spice the darn things. I guess, if
>there's recipes that call for "horse or camel", I could check out horsemeat
>spicing/preparations.
>
>Rosine
>(I remember the discussion "you've really got a recipe for a whole camel?" 
>a
>while back.)
>
Say Rosine, why not do a web search for a butcher shop that sells camel and 
contact them for a recipe?
Olwen

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