You must log in or register to comment.
I made a tuna and chicken spag bol type dish one time. Wasn’t very good.
Squirrel
How did it compare to other meats?
You know the mystery meat in Chinese sweet and sour soup; that little sliver of tough, chewy, slightly tangy, almost sausage, maybe chicken, could be pork, probably dog meat, slice of sewer rat, between the slimy black mushroom seaweed thing and sliver of bamboo shoot? Yeah, about like that.
Fitting with j4k3’s comment: Pigeon.
How did it compare to conventional poultry?
Sadly i can’t remember… i think it tasted smokey?
Interesting. I wonder if that was due to the method of cooking or whether all pigeons just taste smokey…
A small glob of pure gluten I had chewed for several hours like bubble gum. Once baked, it was the driest, crispiest, blandest heel-of-a-baguette I’ve ever eaten.
1/10 would not bake again.
The gluten was a solid 6/10 gum, though.
My neighbor grew something he called a “snake gourd” and gave me a couple to try. I didn’t really care for them but appreciated it anyway :)
I made burnt sugar (to use as an ingredient to make pumpernickel bread). Burn the hell out of sugar in a sauce pan, pour on sheet of paper, let it cool, smash it to bits, grind into powder.
