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  • From: Anton Callaway <marillen@earthlink.net>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Jim - snapper
  • Date: Sat, 15 Nov 2008 19:03:53 -0500 (GMT-05:00)

My grandfather used to catch a snapping turtle occasionally and the meaty
pieces were deep fried. Despite the risk of cliche, it really did taste like
fried chicken. It was quite good. I imagine the water quality would have a
lot to do with the flavor. He lived in the Appalachian foothills and the
water was pretty clear and cool.

Anton
Zone 8, NC

-----Original Message-----
>From: "Lon J. Rombough" <lonrom@hevanet.com>
>Sent: Nov 15, 2008 5:03 PM
>To: North American Fruit Explorers <nafex@lists.ibiblio.org>,
>fuwafuwausagi@muchomail.com
>Subject: Re: [NAFEX] Jim - snapper
>
>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
>NEW grape pruning video: http://www.bunchgrapes.com/dvd.html
>Grapes, writing, consulting, my book, The Grape Grower, at
>http://www.bunchgrapes.com Winner of the Garden Writers Association
>"Best Talent in Writing" award for 2003.
>For all other things grape, http://www.vitisearch.com
>A video about The Grape Grower :
>http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
>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
>





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