[Sca-cooks] horse and marmots

Phil Troy / G. Tacitus Adamantius adamantius.magister at verizon.net
Tue May 16 09:18:41 PDT 2006


On May 16, 2006, at 11:09 AM, Micheal wrote:

> Looking across the room at Herman the  pet Guinea Pig I seem to  
> have difficulty picturing him done up with hickory sauce.
> Cealian

Nah, you want a nice mole poblano for him...

Adama...errr, Ras, yeah, dat's it


> ----- Original Message ----- From: "Caointiarn"  
> <caointiarn1 at bresnan.net>
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Sent: Monday, May 15, 2006 4:34 PM
> Subject: Re: [Sca-cooks] horse and marmots
>
>
>> I've found guinea pig to be tasty as well.  My understanding is  
>> that they were originally raised as food animals by the South  
>> American indians.
>>
>> Morgan (using Caointiarn's addy, so don't blame her,,,,  : D  )
>>
>> ----- Original Message ----- From: "marilyn traber 011221"  
>> <phlip at 99main.com>
>> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>> Sent: Monday, May 15, 2006 8:42 AM
>> Subject: RE: [Sca-cooks] horse and marmots
>>
>>
>> (snip)
>>
>>> As to marmots, groundhogs ARE marmots. Young ones are very tasty  
>>> barbecued,
>>> and the older ones are best stewed. However, neither is  
>>> particular edible if
>>> you don't clean them properly and remove certain glands.
>>>
>>> Phlip
>>
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"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

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