[Sca-cooks] To cat or not to cat
Antonia di Benedetto Calvo
dama.antonia at gmail.com
Sat Aug 4 01:53:01 PDT 2012
On 4/08/2012 10:43 a.m., Glenn Adrian wrote:
> My interpretation of traditional eel cooking in New Zealand is simply
> smoking or simply slice and grill or BBQ. Not sure if the Maori have other
> recipes, or what other recipes people have come across. Pie would be an
> obvious one, but I've never seen it. In terms of restaurant food it's more
> commonly Asian cuisine. I must say that what river you spear the eel in
> reputably affects the taste. The one our scouts speared when I was a leader
> was out of a rather muddy stream, and tasted like it. It was O.K. but not
> sellable. There is however a very small eel trapping industry here.
Yup, I think they're some commercial harvesting over at Lake Forsyth. I
think before the earthquake you could get nice enough ones out of the
Heathcote, as well, but I'm not sure how safe that is now.
>
> Possum (Australian not American possum) would put people off because of the
> risk of TB. Rabbit is not commonly available in shops, but since it is a
> national pest large numbers of rabbits are shot. I still like to shoot
> bunnies and possums whenever I get the chance. So many families have
> favourite recipes. I have had a couple of stews including at SCA events.
> Lots of small bones, and variable flavour as it depends on the forage, etc.,
> but mostly reasonable meat.
Mm, I think we had some young bunnies done by Isabell Winter-- full of
wee bones, but so very succulent. I could have eaten the whole dish on
my own.
Possum's not normally on most people's menus, but hares and wallabies
are certainly fair game.
--
Antonia di Benedetto Calvo
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Saccharum pergratum. Villum lubricum.
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