Weird new trend: people eating squirrel because it’s considered “sustainable meat“.
I don’t know. Just seems weird to me. Now, possum…
Weird new trend: people eating squirrel because it’s considered “sustainable meat“.
I don’t know. Just seems weird to me. Now, possum…
What goes around comes around or, why are they appropriating Appalachian cuisine?
Road kill gourmands hardest hit.
Next to the squirrels that is.
To be honest, who among us hasn’t enjoyed a hot dog, sausage, Chef Boyardee, Slim Jims, or Chinese food?
Ohh — they mean eating squirrel knowingly!
They can come and get all the dead skunks I drive past everyday
Dude, my dogs have killed possums and let them lay—except the smaller, tender opossum. Snakes are about 50/50; some will and some won’t depending on their lineage, I guess.
Just remember it takes three squirrels to make a mess. I think it might still be squirrel season.
True story. I was walking home one night and a possum crossed the road in front of a car. This was in Boston. The car stopped and one of the young guys in it got out and said. “That is the biggest damn rat I ever saw!”
Apart from size, what exactly is the difference?
I wondered that myself. And I learned something new today!
I always feel like a hillbilly, hayseed, L’il Abner to think about it, but I could eat a whole skillet full of fried squirrel. I don’t hunt, but I’ve been invited to dinner by squirrel hunters, and I like it.
I can’t face rabbit, though. Go figure.
I’ll be darned. Honestly, no joke! I was wondering if they could be eaten, and if they were any good.
I also wonder about pigeons: if they are food-worthy, there should be absolutely no hungry people near Central Park! And seagulls. . . . I could knock off hundreds of pigeons or seagulls every day with a net and a stick, they are so stupid.
It’s nice that IMAO can serve as a forum for education. Again, even though it sounds like sarcasm, I’m not joking.
I have eaten Squab which is, in fact, a pigeon. Put enough spices on something and pretty much anything is edible. Especially if you are hungry enough.
In culinary terminology, squab is a young domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word skvabb means “loose, fat flesh”. It formerly applied to all dove and pigeon species, such as the wood pigeon, the mourning dove, the extinct-in-the-wild socorro dove, and the now-extinct passenger pigeon, and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab.
Well, acorn fed pigs produce the best pork.