WHITE TRASH COOKING
By: Ernest Matthew Mickler
“She don’t know me from Adam’s housecat.”
–Nelda Welch, Hot Coffee, Mississippi
You asked for it!
For Natasha: I could find anything with CoCola but I thought you’d enjoy this.
FRIED SQUIRREL
Make sure all the hair is cleaned off the squirrel. Cut it up. If it’s old and tough, put it in the pressure cooker for about 15-20 minutes.
Salt and pepper it. Cover with flour and fry in a cast iron skillet on a medium fire until brown and tender. This is a real sweet meat.
You can smother a squirrel just like a chicken.
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DarkSculptures: I found possum but I though you’d like this better.
BUTT’S ‘GATOR TAIL
The only place you can find alligator is near the coast or the inland swamps in the South. So if you’re lucky enough to get a holt to an alligator tail, there’s a section about a foot long just behind the back legs that’s tender and juicy. You cut it in sections at the joints just like you would a pork chop. Salt, pepper and flour each piece of tail and then fry in hot grease until golden brown. Or you can barbecue it with Bosie’s Barbecue Sauce (Page 49). He had alligator in mind when he concocted it.
If you haven’t eaten ‘gator tail before, you’re in for a surprise. It’s gonna taste a little bit like chicken, a little bit like pork, and a little bit like fish. It’s so good, you’ll wanna lay down and scream.
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And my favorite…
PORE FOLK SOUP
For a light supper, crumble soda crackers in warm milk. Salt, pepper and eat with a spoon.
Oh yeah, this is vegetarian too, fer y’all.
Hooka tooka my soda crackers?
Does yer Mammy chew tobaccer?
If yer Mammy chaw tobaccer then
That Hooka tooka my soda cracker?
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