Guest guest Posted January 18, 2001 Report Share Posted January 18, 2001 OMG....I think this sounds terrible. I Cannot see myself plucking out moose hairs...I'll Pass! August Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Tired of the same ole, same ole? Over the next few days I will be posting some YUMMY recipes hee hee hee...let me know which ones you try. Joya Jellied Moose Nose ---------- Recipe via Meal-Master v8.04 Title: Jellied Moose Nose Yield: 1 servings 1 Upper jawbone of a moose 1 Onion; sliced 1 Garlic clove 1 tb Mixed pickling spice 1 ts Salt 1/2 ts Pepper 1/4 c Vinegar1. Cut the upper jaw bone of the moose just below the eyes. 2. Place in a large kettle of scalding water and boil for 45 minutes. 3. Remove and chill in cold water. 4. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). 5. Wash thoroughly until no hairs remain. 6. Place the nose in a kettle and cover with fresh water. 7. Add onion, garlic, spices and vinegar 8. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. 9. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. 10. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. 11. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. 12. Let cool until jelly has set. Slice and serve cold."Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis Collected by Bert ChristensenToronto, Ontarioemail: bert@...http://bertc.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Joya! Where are you getting these gross recipes? Joya wrote: Tired of the same ole, same ole? Over the next few days I will be posting some YUMMY recipes hee hee hee...let me know which ones you try. Joya Jellied Moose Nose ---------- Recipe via Meal-Master v8.04 Title: Jellied Moose Nose Yield: 1 servings 1 Upper jawbone of a moose 1 Onion; sliced 1 Garlic clove 1 tb Mixed pickling spice 1 ts Salt 1/2 ts Pepper 1/4 c Vinegar 1. Cut the upper jaw bone of the moose just below the eyes. 2. Place in a large kettle of scalding water and boil for 45 minutes. 3. Remove and chill in cold water. 4. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). 5. Wash thoroughly until no hairs remain. 6. Place the nose in a kettle and cover with fresh water. 7. Add onion, garlic, spices and vinegar 8. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. 9. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. 10. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. 11. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. 12. Let cool until jelly has set. Slice and serve cold. "Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis Collected by Bert Christensen Toronto, Ontario email: bert@... http://bertc.com Please visit our homepage at http://members.xoom.com/AChallengers You will find information, recipes, before and after pictures. To contact the list owner please send mail to lindag@... Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Joya! Where are you getting these gross recipes? Gross??? Whaddaya mean gross????? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Joya, you are truly twisted! And that's another thing I like about you! Christabelle -----Original Message-----From: Waldman Sent: Thursday, January 18, 2001 7:48 PMTo: AtkinsChallengersegroupsSubject: Re: yummy low carb recipesJoya! Where are you getting these gross recipes? Joya wrote: Tired of the same ole, same ole? Over the next few days I will be posting some YUMMY recipes hee hee hee...let me know which ones you try. Joya Jellied Moose Nose ---------- Recipe via Meal-Master v8.04 Title: Jellied Moose Nose Yield: 1 servings 1 Upper jawbone of a moose 1 Onion; sliced 1 Garlic clove 1 tb Mixed pickling spice 1 ts Salt 1/2 ts Pepper 1/4 c Vinegar 1. Cut the upper jaw bone of the moose just below the eyes. 2. Place in a large kettle of scalding water and boil for 45 minutes. 3. Remove and chill in cold water. 4. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). 5. Wash thoroughly until no hairs remain. 6. Place the nose in a kettle and cover with fresh water. 7. Add onion, garlic, spices and vinegar 8. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. 9. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. 10. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. 11. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. 12. Let cool until jelly has set. Slice and serve cold. "Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis Collected by Bert Christensen Toronto, Ontario email: bert@... http://bertc.com Please visit our homepage at http://members.xoom.com/AChallengers You will find information, recipes, before and after pictures. To contact the list owner please send mail to lindag@... Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 lol joya its great to see you feeling good and having fun catherine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Ok jellied moose nose no thanks how about chitlings. The innards of a pig warm and fresh scooped out? mmm my mother thinks its divine GROSS .. or pigs feet. No thanks! How about Ox tongue? UGH mom could live off that stuff oh dont' forget the cheesebrain or whatever its called and blood pudding .. yummmmy not Ok one thing I do LOVE is pork scratching. Not thse fluffed up things you americans call pork rinds but true pork scratchings. Thick fat off a pig with bits of hair and loaded with salt. MMMMM crunchy like hard skin, crackling as I called it growing up. Man I'm sick but what I'd give to munch on some of that right now :)Lyssa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Retch!!! Christabelle -----Original Message-----From: LyssaF Sent: Thursday, January 18, 2001 8:55 PMTo: AtkinsChallengersegroupsSubject: RE: yummy low carb recipes Ok jellied moose nose no thanks how about chitlings. The innards of a pig warm and fresh scooped out? mmm my mother thinks its divine GROSS .. or pigs feet. No thanks! How about Ox tongue? UGH mom could live off that stuff oh dont' forget the cheesebrain or whatever its called and blood pudding .. yummmmy not Ok one thing I do LOVE is pork scratching. Not thse fluffed up things you americans call pork rinds but true pork scratchings. Thick fat off a pig with bits of hair and loaded with salt. MMMMM crunchy like hard skin, crackling as I called it growing up. Man I'm sick but what I'd give to munch on some of that right now :)Lyssa Please visit our homepage at http://members.xoom.com/AChallengersYou will find information, recipes, before and after pictures.To contact the list owner please send mail to lindag@...Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Thick fat off a pig with bits of hair and loaded with salt. MMMMM crunchy like hard skin, crackling Ummmm...no offense, but PIG HAIR??? Eeeweee!! August Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Well, I certainly am NOT going to try the moose's nose!!!! ((Grin)) Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Hey One time she sent in a possum recipe. LOL Bad Girl. Actually the Joy of Cooking has recipes for porcupine and all kinds of things. NNN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 one thing I do LOVE is pork scratching. Not thse fluffed up things you americans call pork rinds but true pork scratchings. Thick fat off a pig with bits of hair and loaded with salt. That's what our pork rinds are here! Guess that's why I don't lose weight when I eat them....all the fat and salt! Joya Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2001 Report Share Posted January 20, 2001 We call pork scrathings 'cracklins' here. Quote Link to comment Share on other sites More sharing options...
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