[Sca-cooks] the previous question; was Magpies, became crocodile
jo_foster81 at hotmail.com
Tue Mar 4 15:15:05 PST 2008
The question that started this whole thread was not specific to period practice, only asked how Magpie was prepared and what it tasted like. In true Cook fashion, we took that rubber sphere and jogged merrily away with it.
On the subject of flippant, off the cuff remarks, I must apologize to the list for my own. My personal observations have exactly zip to do with period practice.
I have a more adventurous nature when it comes to food than many of my neighbors. This is a trait I have attempted to instill in my children with the words ‘you have to at least try it BEFORE you are allowed to say you don’t like it. When I was a child my family was not financially advantaged enough to refuse what food was set before us. It was during that point of life that I learned that freshly obtained Pronghorn ((Antilocapra americana), liver was preferred over the store-purchased calf liver, but at the end of the day it was still liver. I never quite got the hang of liver. It remains firmly on my ‘EWH’ list.
That being said, I have tried a fair longish list of ‘EWH’ foods in my past experience. Yes, I have eaten alligator (tough and reminiscent of fishy pork), frog legs (not as tough, just as fishy, and more like rabbit than chicken), rattlesnake (rather like turkey jerky, though I was informed it was likely ill-prepared). Stewed magpie was just about the nastiest thing I have ever put into my mouth. Yes, I tried it, and in the same movement and very out-of-character (for me), I spit it out. I suggested roasting it, only because stewed was NASTY NASTY NASTY. Again, I stress, this was my personal experience, having nothing to do whatsoever with anyone else’s personal experience.
Jo (Georgia L.) Foster
Never knock on Death's door.
Ring the doorbell and run ... he hates that.
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