Subj : Re: Air Fryer
To : Ruth Haffly
From : Dave Drum
Date : Tue May 13 2025 08:44:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> favourite srispity-crunchity snack food preprations,
RH> Hmm, you need something to catch the drips yet let the air circulate.
RH> That's a head scratcher. (G)
DD> I'm not tossing my deep fryer, just yet.
RH> I'm pretty sure we still have our Fry Daddy that we got some time ago
RH> for the little jobs.
I widh I knew what happened to the Mary Dunbar deep fryer that my Mom
got from the Jewel Tea route man in the early 1950s.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: French Fried Skunk
Categories: Game, Dairy, Chilies
Yield: 5 Servings
2 Skunks; skinned, cleaned
1 tb Salt
Water to cover
2 c Bear fat or lard
2 Egg yolks; beaten
3 c Milk or cream
1 1/2 c Flour
1/2 ts Salt
1 ts Cayenne
2 tb Baking powder
Clean and wash the skunks, making sure that the scent glands
are removed. Cut up into small serving pieces.
Put a soup kettle on the stove and add the meat. Cover with
cold water and bring to a boil over high heat. Lower the heat
and boil until the meat is tender, about 40 min. Remove all
the scum that rises to the surface.
Make a batter by mixing together the egg yolks, milk, flour,
salt, cayenne and baking powder. Mix real good until the
batter is about like cake batter.
Heat the bear fat or lard in a deep fryer to about 360ºF.
Dip the pieces of skunk in the batter and then fry them
until golden brown. Drain well and serve. Yum, yum.
Recipe By: "Indian Cookin'" - Herb Walker
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... I'm against daylight saving because it fades my curtains.
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