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Unbearable news out of Worcester


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This is barely tolerable!

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The story says the bear meat will be donated to a local group. Forgive my complete ignorance, but who would eat bear meat? Wouldn't it be pretty tough and gamey?

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it seems a good google search can result in a lot of rather interesting bear meat recipe pages. Most of them are pretty hard core bow-hunter kinds of web pages, outlines some rather run of the mill "normal" recipes.

A bunch of the webpages caution against ever cooking bear meat on the bone due to trichinosis (forgive me if that's misspelled... i'm guessing on that one and ie doesn't have a built in spell check) and to marinate in a highly acidic based marinade, something with lemon or orange juice, to drastically cut the gamey flavor.

what's the weirdest meat you've ever had? I've had rattlesnake, aligator and rabbit. nothing as out there as black bear though.

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Not squab. Pigeon. At a Catalan restaurant in Washington, DC (wah! Why doesn't Roslindale have a Catalan restaurant? Wah!).

Looked and tasted like a tiny, incredibly greasy chicken.

As for bear, well, yeah, you can find squirrel-brain-stew recipes on the InterWebs, too (look up "squirrel burgoo"), but I think I'll pass.

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I think my wierdest meat was ostrich, it was on a pizza.

Wierdest tissue was fish brains (with eggs...not on a pizza).

I almost ate a cooked eyeball once, but I wussed out. I do regularly eat raw meats, like beef, lamb, shellfish, and fish. All good raw in different ways.

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I haven't really been too adventurous with the wild, exotic stuff, so I think I'm safe in answering "Chicken McNuggets".

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oh bunko. that's nasty.
i've lost all respect for you.

ewww. i'm gonna be sick.

;-)

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Alligator? Paca? Iguana? Piranha?

Paca is pretty good. Big guinea pigs taste like... pork! Paca is quite tasty, actually.
Iguana tastes kinda like chicken.

Alligator tastes disgusting, as does Piranha.

I've probably had some other weird things too, but I can't really remember. I say probably because I tend to eat whatever meat I see around - you know, like on a grill on a streetcorner in Latin America.

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..feet, stomach and intestines, respectively; chinatown dimsum, breakfast of champions.

I've also had horse steak, and many, many 2am horseburgers when i studied in slovenia

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Think of them as more industrious and opportunistic, like their raccoon cousins, as well as chubby, and you get "gamey" without being tough and stringy. They work for a living, but not too hard.

I think Suldog wins all honors in the odd game-eating contest, though.

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Bear meat is good meat if you like deer. You can reduce any gamey flavor with a good marinade and slow cooking (stew/roast) it can loosen up the muscle so it's not as tough. You can also eat it grilled and it really comes out nice. Dried, salted, and smoked is also good (like venison jerky). Bears that eat more berries will have a sweet taste to their meat, too.

The biggest concern with eating bear meat is to cook it well enough to avoid getting trichinosis, the same sort of problem with eating undercooked pork.

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this is a fun topic. as for beat -- i'd try it. and we do a lot of slow-cooked marinades at our house. makes for a great meal. I've never had venison, which is weird considering i'm married into a western pennsylvanian huntin' family. they always have stuff like that but we never seem to be there at the right times.

and the description there of the pigeon dinner sounds delightful... yikes!

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Adam was kind enough to previously link my piece concerning these gustatory delights.

Mmmmm! Hippo!

Long story short: Hippo = Good Eatin' Lion = Not So Much

Suldog
http://jimsuldog.blogspot.com

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you win.

beats the chicken mcnugget any day.

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... that it actually is chicken in the things.

Suldog
http://jimsuldog.blogspot.com

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?

hippo mcnuggets? the next big thing.
hmmmmmmm.

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The chicken extrusion process used to make Chicken McNuggets and other nuggety chicken-like substances (you know, like nuggets shaped like little drumsticks) was developed in our very own Natick Army Labs.

Basically, you throw chicken parts in a giant blender and "emulsify" them into a paste, which can then be shaped to fit.

Yum.

The Labs also came up with the forerunner of today's energy bars:

The forerunner to today's energy bars was a chocolate-and- kerosene concoction devised in 1937 by Paul Logan, an Army colonel at the Quartermaster's Food & Container Institute, which later became part of Natick. The idea was to create a compact food source for emergencies. Working with the Hershey chocolate company, Logan added raw oat flour to keep the bar from melting in tropical weather- -and a splash of kerosene to discourage GIs from eating the bar as a snack. The kerosene was soon removed, but Logan needn't have worried about troops eating the candy in nonemergencies. Even without petroleum additives, the bar "had a tendency on occasion to produce headaches and nausea," according to Army archives, which offered no further details.

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always the source...

of amazing information.
adam, i tip my hat.

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You actually found some information that makes Chicken McNuggets even less appealing. I wouldn't have believed that possible.

Suldog
http://jimsuldog.blogspot.com

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Somehow, the military's quest to develop ever more disgusting things to put in MREs has benefited the civilian world immeasurably though advanced chicken nugget science!

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Weird, suddenly I'm craving Taco Bell.

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