Kiki's upcoming party

[CindyinSD]

Octopuses.

I know "they" changed that, but...
Being a curmudgeon, I
shall continue to say octopi.

 

[Sapphire Sebright]

I know "they" changed that, but...
Being a curmudgeon, I
shall continue to say octopi.

It used to be different?
Guess that that shows just how much of a whippersnapper I am, then.

 

[The Moonshiner]

when you said “older KIDS” but ended with “i was confused with what they were talking about, it wasn’t cats at all” I’m afraid to ask how old these “kids” were...

Sorry, not a subject im gonna discuss with a child.

 

[The Moonshiner]

How'd you cook them?

On a stick over an open fire in the woods. Didn't want to try to get away with it in the house. Mom liked cats.

 

[Sapphire Sebright]

On a stick over an open fire in the woods. Didn't want to try to get away with it in the house. Mom liked cats.

Spit-roasting! Delicious and crispy.

 

[R2elk]

Pretty snow, winter weather, and a dead thing in a pot.
It sounds wonderful.

The temperature warmed up to 36°F. The snow is melting almost as fast as it came down.

The wind is still blowing and the turkey is still resting in his salt water bath.

You would have laughed at the size of turkey testes vs cockerel testes. Tiny little things they are.

Sorry no pics. I do not handle the cameras with bloody hands.

 

[CindyinSD]

Ah, allergies? Definitely more of a reason to avoid them than mine.

No, I'm genuinely curious. Might be a good thing to know if everything goes to shiz and I need to fend for myself -- might as well make scrounged meat taste good, right?
Speaking of, has anyone had canine meat?

Some say coyote backstrap is a worthy cut... We have many yotes around here. Maybe we'll get that desperate at some point, but not quite yet.

 

[R2elk]

I had to stop work after one tom. The wind was too much for me and my gas-fired cauldron. Canning beef stew today; more toms headed for Valhalla tomorrow if the weatherdorks are right. Has to be done, but it always makes me sad. So pretty they are, and enjoying life so much.

Do you age them in saltwater? I have my boy in the cooler dry, which is what my book butcher guy says to do (only not necessarily in an actual picnic cooler). I'd much rather be simultaneously brining.

I rest my victims in salt water for about 8 hours before allowing them to chill out in the refrigerator. Of course the tap water at this time of year is the same as ice water. I let them lounge in the refrigerator for at least 3 days before cooking.

I only do fresh and not frozen so I only do one execution at a time.

 

[The Moonshiner]

Ya I'm no specialty cook and never was. Kept it simple.
Let it cook good then peel some off and let next layer cook more. I like my meat actually cooked.
Did have a funky after taste and you can get an occasional hair in your mouth but thats to be expected when eating ......cat.

 

[CindyinSD]

Thanks @R2elk . Off to make some brine!