patrick_g
Elite Member
Bird, My one aunt (mom's sister) always cooked the heads and when I shot squirrels with my cousins at their house we ate the brains (just what is a prion anyway???) My mom never cooked the heads.
If BBQed properly, you can eat just about anything, even things that would otherwise be met with revulsion. Alligator for example is quite bland just straight fried but lightly breaded with Cajun spices and with a dipping sauce it is very tasty. Possum is just way too greasy for my preference and as long as I can buy meat at the market I won't be eating possum. I'm not really fond of coon but I'd rather eat coon than possum by a good margin.
When I was in grade school brains and eggs scrambled together was a once in a while special breakfast treat. These were beef brains.
What is a prion?
Prion is short for proteinaceous infectious particle and is an infectious agent composed only of protein. They cause a number of diseases in a variety of animals, including BSE in cattle and CJD in humans. All known prion diseases affect the structure of the brain or other neural tissue, and all are currently untreatable and fatal. The bad news is that it is often many years after contact before symptoms appear and the only known cure is DEATH! I don't eat brains anymore.
As for squid and octopus... I have had squid a few ways that was quite nice. One way I like is a large thick steak cut from the side of a large squid. Fishing bait sized squid can be cut up like okra and sauteed lightly. I have had them at a walk up window at an Italian place where they lightly bread them and deep fry them and serve with French fries (squid boat) and those were good. The tentacles are crunchy and really good. All of the above squid dishes are Italian. The oriental squid dishes don't do too much for me except the way a Korean neighbor does them with lots of hot peppers and friend rice, yum yum.
I'm sure there must be some ways to fix octopus where I would like it but I never encountered any at a Chinese buffet. I got an octopus recipe from a Japanese American via ham radio once after I caught an octopus from my boat when vacationing out in the Channel Islands off the California coast. The first instruction was to hold the octopus by the arms and bash its head several times on the sidewalk to tenderize it. Shorty afterward I released the unharmed octopus. I didn't feel like smashing the thing on my sailboat deck and we were many miles from any sidewalk.
Abalone is another thing that can be really nice if done properly and be like eating a large chunk of rubber if not done right. If you slice it in 1/2 inch thick steaks and pound the devil out of it then it will be tender but if you don't pound it you will wish you did. I haven't had abalone in decades. Over 20 years ago it was $25 a pound live at a San Diego fish market. Of course I always procured mine fresh (and free.)
Pat
If BBQed properly, you can eat just about anything, even things that would otherwise be met with revulsion. Alligator for example is quite bland just straight fried but lightly breaded with Cajun spices and with a dipping sauce it is very tasty. Possum is just way too greasy for my preference and as long as I can buy meat at the market I won't be eating possum. I'm not really fond of coon but I'd rather eat coon than possum by a good margin.
When I was in grade school brains and eggs scrambled together was a once in a while special breakfast treat. These were beef brains.
What is a prion?
Prion is short for proteinaceous infectious particle and is an infectious agent composed only of protein. They cause a number of diseases in a variety of animals, including BSE in cattle and CJD in humans. All known prion diseases affect the structure of the brain or other neural tissue, and all are currently untreatable and fatal. The bad news is that it is often many years after contact before symptoms appear and the only known cure is DEATH! I don't eat brains anymore.
As for squid and octopus... I have had squid a few ways that was quite nice. One way I like is a large thick steak cut from the side of a large squid. Fishing bait sized squid can be cut up like okra and sauteed lightly. I have had them at a walk up window at an Italian place where they lightly bread them and deep fry them and serve with French fries (squid boat) and those were good. The tentacles are crunchy and really good. All of the above squid dishes are Italian. The oriental squid dishes don't do too much for me except the way a Korean neighbor does them with lots of hot peppers and friend rice, yum yum.
I'm sure there must be some ways to fix octopus where I would like it but I never encountered any at a Chinese buffet. I got an octopus recipe from a Japanese American via ham radio once after I caught an octopus from my boat when vacationing out in the Channel Islands off the California coast. The first instruction was to hold the octopus by the arms and bash its head several times on the sidewalk to tenderize it. Shorty afterward I released the unharmed octopus. I didn't feel like smashing the thing on my sailboat deck and we were many miles from any sidewalk.
Abalone is another thing that can be really nice if done properly and be like eating a large chunk of rubber if not done right. If you slice it in 1/2 inch thick steaks and pound the devil out of it then it will be tender but if you don't pound it you will wish you did. I haven't had abalone in decades. Over 20 years ago it was $25 a pound live at a San Diego fish market. Of course I always procured mine fresh (and free.)
Pat
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