[Humongous]

well, hi ladies. I thought I'd share a simplified version of Cousin Jeb's famous Pickled Hog's Testicle recipe. Ifn y'all all are planning a Church Cook out, or just someythin nice to snack on.

Of course, I omitted a few top secret family herbs and spices from the recipe, but this is the basic directions.

God Bless, and Happy Hoggin!




Ingredients

• 12 extra large Hog Testicles
• 1 1/2 cups distilled white vinegar
• 1 1/2 cups water
• 1 tablespoon pickling spice
• 1 clove garlic, crushed
• 1 bay leaf

Directions

1. Place testicles in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let testicles stand in hot water for 10 to 12 minutes.
2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. Transfer the testicles to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

[Sister Kitty]

Sounds delicious Sister.

I also have a recipe to share, for an Eskimo delicacy, Igunak.

Ingredients:

1 walrus, preferably dead.
Many beach rocks of various sizes

Instructions:

1. If walrus is not dead, use large beach rocks to make walrus dead. If walrus is dead, proceed to step 2.

2. Bury dead walrus under beach rocks (to keep the flies and scavengers away).

3. Let walrus rot for a minimum of 4 months, though 10 months is best to fully bring out the flavor.

4. Dig up walrus and enjoy.

[Humongous]

Mmmm! Hoowee, Sister Kitty, that's got my mouth watering! I sure wish the good lord would send a few walruses to my neck of the bog. Do ya think I could try that recipe with an opossum?

[Sister Kitty]

Originally Posted by Humongous

Mmmm! Hoowee, Sister Kitty, that's got my mouth watering! I sure wish the good lord would send a few walruses to my neck of the bog. Do ya think I could try that recipe with an opossum?

You live in a warmer climate than us Eskimos and opossums are considerably smaller than walrus. But the recipe is sound and time tested, I think you only need to adjust the decomposition time. I don't think there would be much opossum left after 4 months, let alone 10. Perhaps experiment with a week, then two and see what amount of rotting time works best. Let me know how it turns out.

[María Gálvez-Villalobos]

Well is gonna be difficult for me to try those recipes sisters but here I give you thje recipe for the 14th bestest dish of the world: Fideuà.

Fideuà:
2 cigalas (a small lobster)
4 shrimps
1 fish fillet (cut in pieces)
1 squid (cut in pieces)
250g mussels
200g clams
1 ñora/ red sweet pepper
1 tomato (peeled and chopped)
1 garlic clove
1/2 slice toasted bread
a few strings of saffron
250 g short noodles
The content of the fideuà can vary according to one's taste. Choose the mixture of seafood to one's liking.

Ñora is a type of pepper from Murcia, and it is sold dry. If it is not available one can substitue with red pepper. It is necessary to soak the ñora beforehand until soft, which takes several hours or overnight. Afterwards, take out the seeds and chop fine. Zabalo strongly recommends the use of ñora. It is possible to use it dry. Fry the dry ñora until it blackens, take out the seeds and crush it fine in a mortar. Reserve.
In a pan, put the cleaned mussels in boiling water with a bay leaf and a pinch of salt. Cook until opened. Repeat the same for the clams. Reserve cooked mussels and clams. One good way to clean the sand inside the shells of mussels and clams is to soak them in water with some flour and let them sit for several hours in the refrigerator (which can be kept for up to 2 days), during which change the water two to three times.
Fry the shrimps and cigalas in the paella until brown, remove from the paella and reserve.
Fry the squid pieces in the paella until brown, reserve.
Fry the fish pieces in the paella until brown, reserve. The type of fish chosen should be firm enough for frying. A good fish to use is rape, monkfish.
Grind the toast well in a mortar. In the paella (without cleaning it after frying the seafood, so the sauce can pick up the taste), fry the finely chopped garlic, add tomato and chopped ñora. If red pepper is used, cut it into small pieces and fry with the garlic before adding the tomato. Add the toast. Add the saffron strings. Cook until it has a consistency of a thick sauce.
Add the noodles and stir to mix with the sauce. Add the stock up to the brim of the paella, leaving 2 cm. Distribute the noodles and let it cook with medium heat, uncovered. Adjust seasoning.
When the liquid starts to evaporate and absorbed by the noodles, around 10 minutes, one can put back the fish, shrimps and shellfish on top. Cook for another 5 minutes. Some prefer to put the paella in the oven for the last 5 minutes, to give the noodles a crispy taste. Remember to try the noodles, if they are still too hard, it may be necessary to add more stock.

And I putted it opn english for you too!

[HTannor]

Yum, bring 'em on.

[Humongous]

Originally Posted by María Gálvez-Villalobos

Well is gonna be difficult for me to try those recipes sisters but here I give you thje recipe for the 14th bestest dish of the world: Fideuà.




And I putted it opn english for you too!

Hoowee! Friend Maria, that's a lot of seafood! It kinda brings up painful memories for me though. a few years back, cousin jeb got arrested at the Chattahoochee aquairium for making lewd acts in front of the mother of pearl oyster display? well, compoundin the trouble that mother of pearl oyster was surrounded by her under-aged oyster children! so now cousin jeb, has a lifetime ban from the aquarium and he had to register as a child-mollusker! the court even made him disband his beloved club, N.A.M.O.L.A., The North American Man-Oyster Love Association? What's wrong with lovin oysters? The're delicious!

[Witch Hammer]

Originally Posted by Sister Kitty

Sounds delicious Sister.

I also have a recipe to share, for an Eskimo delicacy, Igunak.

Ingredients:

1 walrus, preferably dead.
Many beach rocks of various sizes

Instructions:

1. If walrus is not dead, use large beach rocks to make walrus dead. If walrus is dead, proceed to step 2.

2. Bury dead walrus under beach rocks (to keep the flies and scavengers away).

3. Let walrus rot for a minimum of 4 months, though 10 months is best to fully bring out the flavor.

4. Dig up walrus and enjoy.

Sounds delicious! I wonder if it would be as tasty if manatee carcass were substituted for walrus? My brother in law just killed a whole herd with his improvised depth-charges, more than enough to host a fermented sea-cow luau!

If we get them in the ground now, they should be ready just in time for summer!

[Jim Farmer]

According to this, timing with the walrus is utterly critical - so it may be different with manatee:

[whorishwoman]

Originally Posted by Humongous

well, hi ladies. I thought I'd share a simplified version of Cousin Jeb's famous Pickled Hog's Testicle recipe. Ifn y'all all are planning a Church Cook out, or just someythin nice to snack on.

Of course, I omitted a few top secret family herbs and spices from the recipe, but this is the basic directions.

God Bless, and Happy Hoggin!




Ingredients

• 12 extra large Hog Testicles
• 1 1/2 cups distilled white vinegar
• 1 1/2 cups water
• 1 tablespoon pickling spice
• 1 clove garlic, crushed
• 1 bay leaf

Directions

1. Place testicles in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let testicles stand in hot water for 10 to 12 minutes.
2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. Transfer the testicles to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Don't like the thought of having hog testicles in my mouth.

[Didymus Much]

Originally Posted by whorishwoman

Don't like the thought of having hog testicles in my mouth.

The rest of us do.

[whorishwoman]

Originally Posted by Didymus Much

The rest of us do.

Ok you may like the thought of having hog's testicles in your mouth but I don't but each to their own.

[Mrs. Elizabeth Johnson]

Venison is my husband's favorite meat! He loves a good meat pie with hearty potatoes with fresh peas and corn cooked in bacon lard. After that, he washes it down with a few mugs of coffee, beer, a slice of pumpkin, apple, peach and pecan pie. He's a good, hearty American man, and I'm constantly in the kitchen, baking and cooking, surrounded by the aromatic smells. Secular ladies, don't you wish you could be in my shoes, surrounded by your husband's goodness with food and a sparkling clean kitchen?