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PostPosted: June 7th, 2007, 10:23 am 
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Location: Rattlesnake Pond ME
from another forum an interesting recipe: Note that the meat is gotten on site and the veggies can be dehydrated.

Leech and Okra Gumbo

Thirty two is close enough to a mess you could have made Leech and Okra Gumbo. An old Adk fav, it's better than eating boiled bark.

40 medium leeches
40 Okra pods
2 red bell peppers, roasted, slip skin, stem and seed, chop
1 medium red onion, chopped
5 heads garlic, minced
1/2 stalk celery, minced.
chicken stock
dry sherry
chipotle peppeprs or hit sauce
salt and pepper to taste

Sear the little devils in a dutch oven in butter and olive oil, turning with tongs to brown on both sides. [This is tough, cause they're already brown] Remove and hold, returning any that try to crawl away to the pan.

Add more butter and olive oil; saute the onion, garlic until soft and carmalizing, then add celery 'till soft, then roasted red peppers. Return the leeches to the pot, add, 1 cup chicken stock, 1/2 cup dry sherry, deglaze the pan and reduce liquid by half. Then add hot peppers or sauce to taste. Adjust salt carefully, cause the leeches get as snotty as the okra if over salted. Reduce heat and mount the sauce with ~ 1/2 stick butter. Serve over brown rice with a hearty red wine. [Maybe best to start on the wine before starting to cook.]



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PostPosted: June 7th, 2007, 11:04 am 
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An old Adk fav, it's better than eating boiled bark.

So....... how do they taste? And is it better to fatten them up first? :D

Way back in the 60s I remember one of the locals in South River, Audrey Towle, teaching us how to cook crayfish. During the depression lots of people in small towns went hungry and they ate whatever they could.

Crayfish actually taste quite good but the problem is there's only a tiny bit of edible flesh in each one.


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PostPosted: June 7th, 2007, 2:13 pm 
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Location: Rattlesnake Pond ME
Oh my crawfish have come a long way..still a staple of the Lousiana diet and you can pay a plenty for a crawfish dish. I like crawfish pie.

The problem in the North is that they are scattered. In Louisiana they dip a net and come up with dozens.


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PostPosted: June 7th, 2007, 2:32 pm 
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Location: Bancroft, Ontario Canada
Here's another interesting recipe, from Berglund's "The Edible Wild'... purslane is the weed commonly found growing during midsummer in gardens and disturbed spots, the leaves and stems are thick and succulent, and the plant forms a spider-like rosette that hugs the ground closely.

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Pickled Purslane

Dig into a red ant hill and collect as many ants as you can. Put them into a pot of boiling water together with two wild onions. Simmer for one hour. Strain off the juice and cool. Make a container out of birch bark and seal it with pitch from an evergreen. Fill the container 3/4 full with the juice and fill up with purslane leaves and stems. Put a lid on the container and seal with pitch. Store in a cool place.

:o

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PostPosted: June 7th, 2007, 9:09 pm 
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Location: Brantford, Ontario
littleredcanoe wrote:
40 Okra pods
2 red bell peppers, roasted, slip skin, stem and seed, chop
1 medium red onion, chopped
5 heads garlic, minced
1/2 stalk celery, minced.
chicken stock
dry sherry
chipotle peppeprs or hit sauce
salt and pepper to taste



if I've got all this I'll pass on the meat , I think. I'd prefer the old surviverman staple, snails. I like the thread idea though.

Is there any good way to eat APP clams?

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PostPosted: June 8th, 2007, 9:41 am 
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Location: Sunny Wasaga Beach
I understand that these are 1 of racoons' favorite foods, right up there with left-over pizza.
We tried these many years ago. Tasted very barky...not surprising. But then again we did not have proper cooking instructions
Instructions:
Put musssels/clams in pot with water
add a couple of small pebbles
when pebbles turn soft, they're ready to eat.

Leave them for the racoons!

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