RE: [CH] Ugh.
Mary & Riley (uGuys@ChileGarden.com)
Wed, 6 Jun 2001 08:49:05 -0700
Is the turpentine really necessary? I'm on a low hydrocarbon diet.
Riley
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of robhuns1
> Sent: Wednesday, June 06, 2001 7:26 AM
> To: chile-heads@globalgarden.com
> Subject: Re: [CH] Ugh.
>
>
> I was searching the web and found this recipe at :
> http://www.ajlc.waterloo.on.ca/Recipies/MasterCook/B/Brining_A
> nd_Smoking_A_D
> ead_Cat
>
>
> * Exported from MasterCook Buster *
>
> Brining And Smoking A Dead Cat
>
> Recipe By :
> Serving Size : 1 Preparation Time :
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> ***BRINE***
> 1 cup salt
> 2 gallons water
> 4 tablespoons vodka
> 1/2 teaspoon black pepper -- freshly ground
> 1 1/2 pounds jalapeno peppers -- seeded and minced
> 2 dashes Texas Pete hot sauce
> ***MEAT***
> 2 medium dead cats -- 5 days hanging
> ***SAUCE***
> 3 large onions -- peeled, chopped
> 1 can tomato sauce -- 1 gallon size
> 4 pounds brown sugar
> 2 cups turpentine
> 4 tablespoons Dave's insanity hot sauce
>
> Place ingredients in 5 gallon plastic bucket stir until it
> smokes. Add dead
> cats
> and marinate overnight on back porch. Remove cats and rinse in running
> water.
> Put sauce ingredients into a pot and cook for 3 hours. Smoke in Danny
> Gaulden's
> nice new pit for 12 hours at 240-250F until they turn black.
>
> Source: "What To Do With a Dead Cat" by Jeff Lipsitt.
> Categories: Barbecue,
> Meats, Main Course
>
> ----- Original Message -----
> From: "wdb.cyb" <wdb.cyb@gateway.net>
> To: "Uncle_Dirty_Dave" <xrated@ameritech.net>
> Cc: <chile-heads@globalgarden.com>
> Sent: Monday, June 04, 2001 11:29 AM
> Subject: Re: [CH] Ugh.
>
>
> > Dave,
> > I would like to personally thank you for your post. I am
> new to this group
> > and did not really know what to make of all this "cat"
> controversy and
> some
> > of the comments that seemed to me to be "over the top".
> Your voice of
> reason
> > and sanity is very appreciated.
> > Yvonne
> > ----- Original Message -----
> > From: "Uncle_Dirty_Dave" <xrated@ameritech.net>
> > To: <raincrone@juno.com>
> > Cc: <chile-heads@globalgarden.com>
> > Sent: Monday, June 04, 2001 8:39 AM
> > Subject: Re: [CH] Ugh.
> >
> >
> > > raincrone@juno.com wrote:
> > >
> > > > >Actually they taste a lot like rabbit.
> > >
> > > > <going nomail till this juvenile, meanspirited crap ceases>
> > >
> > > Just a word or two on your ostrich-like actions....
> > >
> > > Now that you have jumped to your erroneous conclusions I
> hope that you
> > > have picked a soft spot to land.
> > >
> > > It's not juvenile and it's not mean spirited. It's just
> facts, madam. I
> > > have eaten cat (not by choice) and it does taste/look
> like rabbit. And
> > > it is good with a spicy rub/marinade. And the law
> requiring rabbits sold
> > > for meat to have their hind feet attached grows from the
> circumstances
> > > in which I ate cat meat. In the 1950s there was a huge
> scandal involving
> > > over 100 grocery stores in Central Illinois who were
> caught selling
> > > felis domesticus in place of rabbit. My father bought
> rabbit on average
> > > once a week from the market charged as the ring-leader in the deal
> > > (before the scandal broke).
> > > So, it's odds-on, nearing certainty that I have eaten
> cat. I have also
> > > eaten dog, horse, mule, lizard and snake. It's protein -
> and some people
> > > get all torn-up over eating horse or dog... nearly as
> much as you are
> > > over the mere mention of cat chilli.
> > >
> > > So, I suggest to you (and all who are acting like PC food
> kops) that you
> > > read what is said and not read more into it than what is said.
> > >
> > > ENJOY!!!
> > > --------
> > > UNCLE DIRTY DAVE'S KITCHEN --
> > > Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
> > >
> >
>
>