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-=> Ben Collver wrote to Dave Drum <=-
DD> Demonstrating, once again, the eficacy of the 1st Amendment. I'd almost
DD> raxxxther travel to one of the 'Stans over in commie land for ...
DD> Title: Karta
BC> I think you have the ultimate regrettable recipe there. Right up there
BC> with deadly raw eel.
BC> recipes-celeb-chefs-wish-never-made-for-food-network/>
BC> John Creger was the executive chef and owner of the now-closed
BC> Baltimore, Maryland restaurant Fuisine. Thanks to his extensive
BC> background in the food industry, Creger became a contestant on the Food
BC> Network show "Chopped," wherein four chefs compete against one another
BC> for victory. Unfortunately, when Creger appeared on the show's special
BC> Halloween episode, he committed perhaps the biggest possible cooking
BC> faux pas by offering the judges a deadly ingredient.
Potentially fatal ingredients have been with us for a long time. And have
been the feature of some exotic and pretty tasty dishes.
BC> Creger took the episode's spooky Halloween theme a bit too far when he
BC> served the judges a potentially poisonous appetizer. Host Ted Allen
BC> warned the chefs about one of the required ingredients, eel blood. As
BC> Allen explained, raw eel blood is toxic to humans a nd must be fully
Any eel? Or specific varieties?
BC> cooked in order to be edible. In a decision he most surely regretted
BC> later on, Cregar told the camera that he doesn't like to play it safe
BC> and that he wanted to give the judges a new experience.
BC> Understandably, the judges weren't interested in this new experience;
BC> according to an archived article from Boston.com, even a small amount
BC> of raw eel blood can make your heart cramp up, which is never a good
BC> thing. None of the judges tried Creger's dangerous eel, and the chef
BC> was "chopped" in the appetizer round.
That's why royals and other Satraps used to have tasters. If the taster got
throught it OK then it was "fit to eat".
Lessee now, an eel is a snake-like fish .........
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rattlesnake & Beans
Categories: Game, Beans, Chilies, Vegetables
Yield: 6 Servings
3 lb Dry pinto beans cooked
+=OR=+
64 oz Canned beans
30 oz Stewed tomatoes; undrained
4 oz Canned diced jalapenos; to
- taste
1 lg Red onion; in large chunks
1 cl Clove; smashed
ds Salt
1 lb Ground beef; browned,
- drained
1/2 lb Rattlesnake meat; bitesize
- pieces, browned *
Broken tortilla chips (opt.)
* can substitute quail, dove, chicken, rabbit, or
pork, etc.
Put cooked beans into large pot, add tomatoes,
jalapenos, onion, salt, garlic, ground beef and
rattlesnake (or other) meat. Simmer 10 minutes to heat
thoroughly. For chilli pie put some broken tortilla
chips in bottom of bowl and spoon beans over chips.
Posted by Pamela Newton (VKBB14A) who said it came
from the Phoenix Gazette by Dale Keyrouse.
From: http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Where in the nursery rhyme does it say Humpty Dumpty is an egg?
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