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mich@el

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About mich@el

  • Birthday 08/21/1961

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  • Location
    Queensland, AUSTRALIA
  • Interests
    self sufficiency, survival, hunting, fishing, trapping, girls

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  1. You might need to rethink the size of your growing container with these............ Australian Worms
  2. I thought this might get lost under the vermiculture thread where I first posted it. OK this is no joke.........slugs, snails etc come from the Phylum Mollusca (http://en.wikipedia.org/wiki/Mollusc) This is a genuine viable source of nutrition.............if you can get your head around it. Slug Fritters Ingredients 10 freshly slaughtered slugs cleaned of all outer mucous (NB:big fat snails could be substituted for the slugs) 1/2 cup of cornmeal 1/2 cup of high protein flour 3 eggs 2 egg yolks 1/4 cup of heavy cream 4 tbs. Of butter 4tsp.of sour cream Instructions First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream. Yields 4 servings. mich@el
  3. Originally Posted By: Leah Not many snails here. LOTS of slugs though, from teeny to 8 inches long... OK this is no joke.........slugs, snails etc come from the Phylum Mollusca (http://en.wikipedia.org/wiki/Mollusc) This is a genuine viable source of nutrition.............if you can get your head around it. Slug Fritters Ingredients 10 freshly slaughtered slugs cleaned of all outer mucous (NB:big fat snails could be substituted for the slugs) 1/2 cup of cornmeal 1/2 cup of high protein flour 3 eggs 2 egg yolks 1/4 cup of heavy cream 4 tbs. Of butter 4tsp.of sour cream Instructions First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream. Yields 4 servings. mich@el
  4. Just as an aside, did you know that you can eat earthworms.......and very nice they are too......... Natural Treat (Earthworms) 1 1/2 lb Earthworms 1/2 lg Onion, chopped 1/4 c Chicken bouillon 1 c Sour Cream 3 tb Butter 1/2 c Mushrooms (optional) Whole wheat flour Thoroughly wash and purge the earthworms before using them. To purge, boil the worms three times and then bake them in the oven at 350 degrees for 15 minutes. Coat the worms with flour and brown them in butter. Add salt to taste. Add bouillon and simmer for thirty minutes, stirring occasionally. Sauté onions and mushrooms separately in butter. Add both to the earthworms. Stir in sour cream. Serve over rice or chow mien noodles. Source: Urban Wilderness, A Guidebook to Resourceful City
  5. Originally Posted By: Leah Mich@el, Are these real recipes that you post, or are they joke ones? You have armadillo in there twice. Is it supposed to be a creamed armadillo over armadillo pieces? I went looking - did you know they used to make baskets out of the shells? Yep there real all right!! I'm a fanatical believer in having a wide variety of choices in my recipe options should the mood/need arise. The sauce is made from the liquor that the armadillo was simmered in, not another dillo in the sauce. Ihave also seen purses made from the shell/skin.
  6. NOTE: Always Marinate Armadillo in Buttermilk for one day Two lbs. armadillo meat One 1/4 cups dry white wine 1/2 cup oil 2 garlic cloves, crushed (optional) 1/4 cup butter Salt and pepper to taste 1/2 tsp. thyme 1/2 tsp. rosemary 1 med. onion, sliced thin 1 armadillo, cleaned and cut into serving pieces 1 1/4 cups light cream 1 tbsp. cornstarch Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally. Remove armadillo and reserve marinade. Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter. Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice.
  7. Smothered Muskrat and Onions Serves: 4 servings 1 Muskrat 1 tb -Salt 1 qt -Water; Canadian qt=5 cups 1 1/2 ts -Salt 1/4 ts Paprika 1/2 c Flour 3 tb Fat 3 lg Onions; sliced 1 c Sour cream Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and sate slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour.
  8. Stuffed Snake Recipe ~ 1 - 3 ft. or longer Snake.........land or sea snake ~ 1 cup dried cornbread cubes ~ 1 tbsp oil ~ 1/2 cup beef stock ~ 1/2 stalk of celery, chopped ~ 1/2 onion,chopped ~ 1 tbsp Jack Daniels whiskey ~ 1 cup molasses ~ 1 cherry tomato Slice down belly of snake from bottom of jaw to tail with a shallow cut. Gut the snake and throw away internals. Run gutted snake under warm tap water and remove extra blood. In a mixing bowl, mix cornbread cubes, oil, beef stock, celery and onion. Allow to stand for 10-15 minutes. Salt and pepper to taste. Roll stuffing into a tube (snake) shape and insert along the inside of snake. Close up skin and sew together with cooking twine in a zig-zag pattern. In a small mixing bowl, mix Jack Daniels and molasses. Set aside. Place snake in a casserole dish. Make sure snake does not overlap as uneven cooking will occur. With a cooking brush, brush snake with Jack Daniels glaze. Pour extra glaze around the snake in the casserole dish. Place casserole dish into 275 degree oven for an hour and a half or until tender. Remove casserole dish from oven and prop open snake's mouth. Place cherry tomato in mouth for appearance. Serve with a spicy white wine and Enjoy! mich@el
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