Text 31011, 72 rader
Skriven 2009-11-13 06:52:00 av Dave Drum (1:124/311)
     Kommentar till en text av BOB GEARHART
Ärende: Re: "French" Fries
==========================
-=> BOB GEARHART wrote to DAVE DRUM <=-

 DD> When I cook fries at home I use a cast iron pot and a clip-on-the-side
 DD> thermal pressure gauge which I try to keep indicating 375øF as I boil
 DD> those suckers in oil (lard).

 BG>  I'm not the purest you are Dave.  I do mine in oil, last few times
 BG>  peanut oil.  Not that I think it's better than the rape seed oils
 BG>  but because I have five gallons of the stuff I bought to fry a turkey
 BG>  in.  As I will not be boiling any more turkeys in oil, I'm trying to
 BG>  use it up.

 BG>  I also don't have a caste iron pot, but do have a large heavy Joyce
 BG>  Chen wok for on top of the gas stove and it does excellent fries, like
 BG>  you held at 375º

I'm not really a purist. I got the cast iron pot, basket and temperature
pressure gauge on a "deal" at the Big R Farm & Home store - all boxed up as a
"stove-top French Fryer" for cheap. It's even a Lodge pot (made in (gasp!)
SA).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Fried Skunk
 Categories: Game, Dairy, Chilies
      Yield: 5 servings

      2    Skunks; skinned, cleaned
      1 tb Salt
           Water to cover
      2 c  Bear fat or lard
      2    Egg yolks; beaten
      3 c  Milk or cream
  1 1/2 c  Flour
    1/2 ts Salt
      1 ts Cayenne
      2 tb Baking powder
 
  Clean and wash the skunks, making sure that the scent
  glands are removed. Cut up into small serving pieces.

  Put a soup kettle on the stove and add the meat. Cover
  with cold water and bring to a boil over high heat. Lower
  the heat and boil until the meat is tender, about 40 min.
  Remove all the scum that rises to the surface.

  Make a batter by mixing together the egg yolks, milk, flour,
  salt, cayenne and baking powder. Mix real good until the
  batter is about like cake batter.

  Heat the bear fat or lard in a deep fryer to about 360øF.
  Dip the pieces of skunk in the batter and then fry them
  until golden brown. Drain well and serve. Yum, yum.
 
  Recipe By: "Indian Cookin'" - Herb Walker

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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