Realm: second star to the right, straight until morning
QUOTE (Gaelic Bread @ Aug 7 2003, 02:38 AM)
Mmmmmmmmmmmm. Horse.
OK Gaelic Bread... your twistedness peaked my twistedness...
this is what I found
Sorry, I don't have any recipes for cat, rat, or guinea pig. But I do have a few for horse.
So now that the horse is here let's cook it up!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Kazy (Horse Sausage) (Kazakh) From Kazakhstan National Cooking Web Page (www.kz/eng/cooking/cooking.html) For making: 5 kg of kazy 350 g of salt 10 g of black ground pepper a garlic For serving the table: 100 g of kazy 0,25 of an onion 2 table-spoons of green canned peas From the carcass of the slaughtered horse the ribs with flesh are cut off and the blood is let trickle down for 5-7 hours. The guts are washed well and kept in salt water for 1-2 hours. The slightly dried up kazy are cut in strips along the ribs: the brand kazy are cut in narrow strips and the narrow ones - in broad strips. The interrib tissue should be cut with a shapp knife removing cartilages and without crumbling the fat. Then the meat is salted and peppered, finely cut garlic is added and the meat is wrapped up in a napkin for 2-3 hours. Then kazy are put in guts the ends of which are tied up. After this kazy can be dried, boiled and smoked. It is better to dry kazy by warm weather hanging them out for a week in a sunny aired place. It is best to smoke kazy in dew smoke at the temperature of 50-60_ c during 12-18 hours and dry them up during 4-6 hours at 12_c. Kazy should be boiled for 2 hours in a broad vessel on slow fire. That kazy should not burst during boiling they should be pierced at several places. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Shuzhuk (Horse Sausage) (Kazakh) From Kazakhstan National Cooking Web Page (www.kz/eng/cooking/cooking.html) For making: 5 kg of horse-flesh 5 kg of suet 350 g of salt 10 g of black ground pepper 50 g of garlic greens to taste The prepared meat is rubbed with salt and kept fur 1-2 days in a cool place at the temperature of 3-4_c. Guts are washed and kept for some time in salt water. Meat and fat are cut in small pieces and mixed. Garlic, pepper and salt are added and all this is mixed again. Then the guts are stuffed, its both ends are tied up with a string and they are hung out for 3-4 hours in a cool place. Shuzhuk is smoked during 12-18 hours over dense smoke at the temperature of 50-60_c, then dried up at 12_c for 2-3 days. Dried or smoked shuzhuk is boiled on slow fire during 2-2,5 hours. Before serving the table shuzhuk is cut in thin slices to 1 cm thick, layed out on a plate, decorated with rings of onion and greens. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Zhaya (Kazakh) From Kazakhstan National Cooking Web Page (www.kz/eng/cooking/cooking.html) For making: 5 kg of zhaya 125 of salt Zaya is made of the horse's hip. The upper muscular layer with fat to 10 cm thick is cut off. The pieces of meat are salted using salting mature, layed out in a pan for salting. Then it is dried up, dried, smoked and boiled like zhal. Before serving the table it is cut in thin slices and decorated with greens. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Zhal (Kazakh) From Kazakhstan National Cooking Web Page (www.kz/eng/cooking/cooking.html) For making: 5 kg zhal 125 g of salt Zhal is an oblong accumulation of fat in the undercrest part of the horse's neck. It is cut off with a thin flesh layer, rubbed with dry salting mixture and put in a pan for salting. Then it is dried up during 10 hours. Zhal can be smoked and dried. Before boiling zhal ls soaked in cold water; then it is boiled on slow fire for 2 hours. Zhal is served both hot and cold cut in slices, decorated with rings of onion. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Karta (Horse Rectum) (Kazakh) From Kazakhstan National Cooking Web Page (www.kz/eng/cooking/cooking.html) For making one karta: 100 g of karta salt green pepper or dill to taste The thick part of the rectum is washed without removing fat, then carefully turned inside out so that the fat should be inside, washed once more and tied up on both sides. Karta can also be dried and smoked. To dry it karta is strewed with fine salt and kept in a cool place for 1-2 days, then dried up. Karta is smoked during 24 hours, then dried during 2-3 days. After washing it well karta is boiled for 2 hours on slow fire. Before serving the table it is cut in rings and decorated with green pepper or dill. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sur-Yet (Dried Meat) (Kazakh) From Kazakhstan National Cooking Web Page (www.kz/eng/cooking/cooking.html) For making: 5 kg of horse-flesh 200 g of salt Horse-flesh is cut off from bones, tendons, cartilages and fat are removed and the meat is cut in rectangular pieces 0,5-1 kg each, salted and kept in a cool place for 5-7 days. Then it is dried up during 10-12 hours. Sur- yet is smoked like zhal and zhaya and consumed only boiled. Before boiling it is waked in cold water. Sur-yet is boiled to readiness on slow fire during 2 hours. Before serving the table it is cut in thin slices, decorated with rings of onion and greens. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Meat in the Kazakh Manner (Kazakh) From Kazakhstan National Cooking Web Page (www.kz/eng/cooking/cooking.html) For broth: 750 g of mutton 1270 g of horse-flesh 1200 g of beef 1-2 onions green onions salt and spice to taste. For dough: 375 g of flour 0,3 of a piala of meat broth or water 2 eggs a tea-spoon of salt. For gravy: a piala of broth 1-2 onions. This dish is made of mutton, horse- flesh and beef. The prepared and washed pieces of meat are put in a cauldron or pan with cold water and brought to boiling; then the fire is lessened, scum removed and boiling on slow fire is continued to meat's readiness. 30-40 minutes before the end of boiling laurel leaf, an onion, peppercorn and salt to taste are added to the broth. While the meat is boiling dough is kneaded; it is left for 30-40 minutes, then rolled in a layer i-1,5 mm thick and cut in squares 8 cm each. Half an hour before the end of boiling of the meat one can drop in the broth whole peeled potatoes, boil them to readiness and together with meat put them in a closed vessel. In a separate small pan onion cut in rings, salt, pepper and spicy greens are put, covered with fat skimmed from the hot broth, then the lid is tightly put on and all this is stewed. Square of rolled dough are dropped in boiling broth, boiled to readiness, layed out on a flat plate and covered with gravy. On top of them pieces of meat are put (the present-day housewives prefer to cut it in slices) and on top of it onion rings stewed in fat are put. Along the edges the dish is decorated with boiled potatoes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Kuyrdak made of Meat (Kazakh) From Kazakhstan National Cooking Web Page (www.kz/eng/cooking/cooking.html) 800 g of mutton or beef, or horse- flesh, or camel's flesh, or saiga's flesh, or wild goat's flesh 3 onions 150 g of fat for frying 250 g of broth greens salt spice and sour cream to taste For gamish: 2 kg of potatoes 150 g of green peas 250 g of tomatoes 250 g of carrots. For marinade: a piala of 3% vinegar 50 g of oil. Meat is cut in pieces 30-40 g each and fried in hot fat with onion and pepper, salted to taste; then laurel leaf and broth are added and the meat is stewed to readiness. If kuyrdak is made of saiga's or wild goat's flesh the meat must be beforehand soaked in 3% vinegar with addition of a small quantity of oil for 4-6 hours. As garnishes to kuyrdak boiled, fried or stewed with the meat potatoes, boiled carrots, green peas and tomatoes can be served. The dish is strewed with greens to taste. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Siberian Meat Dumplings (Kazakh) From Kazakhstan National Cooking Web Page (www.kz/eng/cooking/cooking.html) Dough is made of screened flour eggs water and salt After kneading it is left for 30-40 minutes, then rolled in a thin layer 1,5-2 mm thick and cut in small circles or squares about 50 mm each; force-meat is put on them and the edges are stuck together. Siberian meat dumplings are cooked in boiling salted water no more than 5-7 minutes after they come to the surface. They are served in soup-plates with broth or sour cream. Siberian meat dumplings can not only be boiled but also fried to readiness in geeted melted butter. Fried meat dumplings can be served with katyk in a piala. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Horse used to be prefered over beef in France! And during the Civil War here in the States the southerners ate horse because that was all they had left!
I though McDonalds was earthworms and sawdust... humm at one time the rumor was Kangaroo, that has now become a popular meat!
Ever tried "`Gator" ? i have and it is good!
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Ah but I forgot my favorite...this is no kidding!
Iguana!
This large lizard when caught fresh, gutted and roasted with the skin on over a fire ( this steam the meat ) is one of the worlds greatest eats! ( tastes just like chicken !!! LOL!) It really does !!!
I am still trying to find a good armadillo recipe. Here in Florida the armadillos go through the dumpsters at night, just like the possums up north raid the trash cans. I have heard they are good eating, but I'm not going to give it a go until I have a recipe to follow.