Re: [CH] Arabian Stuffed Camel
Jeff Thompson (jeffthompson@mac.com)
Wed, 9 Jun 2004 22:48:17 -0500
OH! I forgot, is this a Dromedary or Bactrain? Would I have to adjust
the recipe for one hump or two?
On Jun 9, 2004, at 10:03 PM, Dave Drum (Uncle Dirty Dave) wrote:
> Jeff Thompson wrote:
>
>> To make it on topic you added the peppers?
>> For the rest of the story...
>> http://www.snopes.com/food/prepare/camel.asp
>> On Jun 9, 2004, at 8:19 PM, Rob Solarion wrote:
>>> Whole Stuffed Camel
>>> From Richard Harter's World
>>>
>>> In a cookbook called International Cuisine, presented by
>>> California
>>> Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:
>>>
>>> Stuffed Camel
>>>
>>> 1 whole camel, medium size
>>> 1 whole lamb, large size
>>> 20 whole chickens, medium size
>>> 60 eggs
>>> 12 kilos rice
>>> 2 kilos pine nuts
>>> 2 kilos almonds
>>> 1 kilo pistachio nuts
>>> 110 gallons water
>>> 5 pounds black pepper
>>> Salt to taste
>>> [Garlic and Hot Pepper, also to taste! RS]
>
> Certainly not. Camel is very bland. It NEEDS chilies to wake it up.
>
> --
> ENJOY!!!
>
> Uncle Dirty Dave's Kitchen
> Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!
>