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- From: "Lon J. Rombough" <lonrom@hevanet.com>
- To: North American Fruit Explorers <nafex@lists.ibiblio.org>, fuwafuwausagi@muchomail.com
- Subject: Re: [NAFEX] Jim - snapper
- Date: Sat, 15 Nov 2008 14:03:23 -0800
I had an uncle who regularly ate snapping turtles he caught on his farm. I don't know how he prepared them, but he liked them enough to build a huge compost pile for them every year. They lay their eggs in the compost and let the heat of decomposition do the incubating. His compost piles always had a good number of turtle nests in them. He set fishing lines in the small stream that ran through a marsh on his property to catch the turtles.
-Lon Rombough
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On Nov 15, 2008, at 1:54 PM, fuwa fuwa usagi wrote:
Jim wrote:
I have had a chance to eat snapping turtle as well. I was really not impressed and would only consider it during times of survival. Was there a particular way in which you prepared and cooked it?
My reply:
Most of my unusual meals have been as a result of trapping the wrong animal and living on a budget while in college or unemployed or when backpacking for many months at a time (almost all back country back-packers live off the land. It is basically impossible to pack in enough food at the caloric burn rate to maintain yourself if you are venturing out for a several months).
I cooked the snapper in its own shell after minimal processing, and found the meat excellent. But then consider I have eaten crickets, spiders, grass hoppers, worms, larvae etc.
When I was in New Orleans spending a few wild weeks with some highly educated "bums", we had more than one meal of snapper. One was a soup, and it was excellent. I did not prepare it, but gosh it was good.
I also made snapper kabobs on a stick, with a spicy bbq rub, along with alligator, and crawdads...excellent. The snapper was marinated with a dry rub, and the gator and shrimp had a wet rub. This is my basic rub recipe:
* 1 tablespoon ground black pepper
* 1 tablespoon ground white pepper
* 1 tablespoon sugar
* 2 teaspoon cayenne pepper
* 2 tablespoon chili powder
* 1 tablespoon ground cumin
* 1 tablespoon garlic powder
* 1 tablespoon brown sugar
* 1 tablespoon ground oregano
* 4 tablespoon paprika
* 1 teaspoon dry mustard
* 1 tablespoon celery salt
The wet rub is:
brown 3 cloves garlic in 1 t butter - finely chop
* 1/2 cup caramelized sweet onion finely chopped
* 1 t oregano
* 2 t paprika
* 1 t brown sugar
* 1/8 cayenne peeper
* 1/4 ground black pepper
* 1 t chili powder
add enough water to make it a little thinner than paste
I marinate the shrimp and alligator for 3-4 hours and the snapper overnight
-
[NAFEX] Jim - snapper,
fuwa fuwa usagi, 11/15/2008
- Re: [NAFEX] Jim - snapper, Lon J. Rombough, 11/15/2008
- <Possible follow-up(s)>
- Re: [NAFEX] Jim - snapper, Anton Callaway, 11/15/2008
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