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Southern Delicacies

Big Easy Mar 2, 2011 07:52 PM

And not a blue dog in sight.


  1. Bill Hunt Mar 3, 2011 05:44 PM

    Not sure about "nutria rats," or raccoons, but a wounded possum can live in the fridge for almost a month.

    Maybe someone was lucky here. [Grin]


    5 Replies
    1. re: Bill Hunt
      Big Easy Mar 3, 2011 06:32 PM

      I'm afraid to ask how you know that.

      1. re: Big Easy
        Bill Hunt Mar 4, 2011 06:05 PM

        Well, in my youth, we went bow hunting, and my friend shot a possum. We both thought that the hunting broadhead had done the guy in, but it turned out that he was "playing possum." We took him back, and put him in his mom's 'fridge, until we could decide on what to do with a dead possum. Well, we forgot the possum, just sitting on the shelf. His mom opened the 'fridge door the next morning, only to be attacked by a wounded possum. OK, the "almost a month" was a bit of a youthful stretch, though I did think that the two of us might get locked in the 'fridge for at least a week, and maybe with the wounded possum!


      2. re: Bill Hunt
        Leper Mar 4, 2011 07:58 AM

        Bill, What wine to serve with possum?

        1. re: Leper
          Bill Hunt Mar 4, 2011 06:02 PM

          Normally, I will look for a Côtes du Rhône red, but not with too many years on it. For those, who prefer a white wine, then I'd recommend a Côtes du Rhône Blanc, as the Marsanne and Roussanne seem to go well with the delicacy of possum.

          Now, if one does the possum in a courtbullion, then I would head to Italy, for a Chianti Ducale to work with the acid from the tomatoes. Second choice would be a Barbara, and third a Beaujolais Villages, or maybe a 1er Cru, like maybe a Morgon. Still, think that Italy would be source here. If one demanded a white with the possum courtbullion, I think that Caymus (not shown on the label now) Conundrum would be OK.

          So very much would depend on the prep. Add a creme sauce, and then a Meursault, or Montrachet would be my choices, and eschew a red.



          1. re: Bill Hunt
            Floridagirl Mar 4, 2011 06:20 PM

            One of my dogs dragged a possum into the house a few years ago. I wasn't sure if it was playing possum or if it was dead. Turned out it was dead so I just tossed it without thinking about a recipe or a wine to accompany it. How wasteful of me.

      3. ChefJune Mar 4, 2011 07:43 AM

        Thanks for posting that link. I've eaten most of those things at one time or another... but the line about the toilet paper made me laugh until I cried.

        1. s
          shallots Mar 4, 2011 05:41 PM

          Anybody remember whatever happened to the effort to get local chefs to do to Nutria what Prudhomme did to the (up-to-that-time junk fish called ) redfish?

          6 Replies
          1. re: shallots
            deet13 Mar 4, 2011 05:55 PM

            They've been trying to get people to buy Nutria for decades now.

            I find it amusing that these activists/promoters willfully ignore the fact that many modern Americans exhibit a marked aversion towards eating large, swamp dwelling rodents.

            BTW, that is a great article.

            1. re: shallots
              Bill Hunt Mar 4, 2011 06:09 PM

              I recall that campaign, and the competitions for the recipes, but have no idea where that might have led. To me, it was just a minor footnote in history, but I'll be that others have better memories - not "better memories" of eating those dishes, but "better memories" on what happened to that program.

              Bonus question: why was the nutria introduced to Louisiana's waterways?

              Hunt, typing wearing his nutria-rat hat...

              1. re: Bill Hunt
                Floridagirl Mar 4, 2011 06:33 PM

                They were introduced for fur, and then they escaped. And Louisiana, like Florida, when stuff escapes, it thrives. Here we have those giant Nile Monitor lizards that are carnivores and they eat little dogs and it is so bad that we can call the county to trap them if there's one in your yard. I was having sunset cocktails on my dock one night and suddenly one appeared, almost had a heart attack. But, I have no Nile Monitor recipes.

                1. re: Bill Hunt
                  deet13 Mar 4, 2011 06:38 PM

                  Heh, if I remember correctly, they were supposed to be farmed as pelts for hats, since beavers were pretty scarce at the time.

                  I went hunting with my uncle west of where he lived, in Picayune, MS, just outside of Bouge Chitto for Nutria.

                  Those ladies in that article weren't exaggerating, nutria's got some of the whitest meat I've seen outside of gator and chicken. However if I'm eating a rodent, I'd rather eat a rabbit or a squirrel. I wasn't too impressed with the flavor of a nutria.

                2. re: shallots
                  Floridagirl Mar 4, 2011 06:22 PM

                  Blackened Nutria? Might as well eat rats.

                  1. re: shallots
                    Big Easy Mar 5, 2011 04:53 AM

                    Philippe Parola served nutria in his restaurant in Baton Rouge for many years. It just never took off. I always got a queasy feeling about dining in a place where rodents are the specialite de la maison.


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