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I don't think I saw it but now I'll have to look up the clip, lol.
Bog is like paella, a little lighter than gumbo. Chicken, rabbit, squirrel- doesn't matter. just a broth made from the meat, shredded meat and then cooked with rice and usually sausage and whateverthehellelse you have around . My dad was from NC lowcountry and this is definitely a Carolinas low country food.
In fact I was sitting here recalling my dad making it, and he would sometimes add a spicy Dan Doodle or Tom Thumb sausage to the pot, then when done open it and break it apart into the bog. Look THAT one up, lol.
I like learning how to make things... from scratch. But I am super avoidant of animal proteins.
I'll just continue to work on my gardening skills. If it comes down to the short hairs we have ground squirrels, cotton tails and quail all over (deer and bear too, but they don't wander into our yard).
DH will have to kill, clean and bring me fillete of whatnot. I can kill any flavor with enough spices.
I will deal with my delicate palate then.
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Similar here. They look like little people without heads in the pot. Meat is tasty. I do not remember the do not eat months besides baby season.
In Georgia it starts in August, but we would always wait til it got a little cooler. That's because earlier in the season the squirrels have what we call "wolves" which are fly eggs, and they're not good to eat then.
In Georgia it starts in August, but we would always wait til it got a little cooler. That's because earlier in the season the squirrels have what we call "wolves" which are fly eggs, and they're not good to eat then.
We called them warbles but yeah same thing. Rabbits have them too. When we had a Basenji here in Montana she would get botflies occasionally and they are disgusting to remove.
I wouldn't boil lean meats like rabbit and squirrel. Lean meats are best cooked slowly. Braising is excellent. Braised rabbit in wine (Beaujolais, or broth/water if you don't have the wine), shallots, thyme and, believe it or not, prunes. Delicious! Young rabbits and squirrels can be pretty good fried (after brining) but I no longer eat fried foods.
I'm 68, been camping since I was 3. I have never gone camping where there's a meat thermometer with us. To tell you the truth, I don't even have one at home. never used it, never needed one.
I don't cook turkeys out on the range but in ovens with a meat thermometer.
But say it is the end of society as we know it and the thermometer has broken. How do we know when the food is cooked and ready to eat so we don't poison ourselves?
FINALLY, it is the nature of these threads that others use them to rake me over the coals. Can't we find the answers to the questions posed for the benefit of all?Thank you. I would like to think that is a decent answer but isn't some blood possible, depending on how the meat is done? Is the only state of no bleeding being burnt to a crisp?This question is preparing if Society goes South. Hence, the modern world that we know is GONE!
If things get that bad, I think that's the least of our problems.
In the recipes and cookbooks. It's all a marketing plot. Next one will need a science lab facility and a couple of "experts" to cook a burger. It'll have to be tested after cooking and made sure it's free from "pig flu", "bird flu", "monkey flu", "bat flu" and whatever other BS they're coming up with.
In the recipes and cookbooks. It's all a marketing plot. Next one will need a science lab facility and a couple of "experts" to cook a burger. It'll have to be tested after cooking and made sure it's free from "pig flu", "bird flu", "monkey flu", "bat flu" and whatever other BS they're coming up with.
In the professional cooking world, thermometers are near standard equipment and are used extensively.
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. My dad was from NC lowcountry and this is definitely a Carolinas low country food. 
