Bizarre Foods goes to Appalachia - Did anyone watch?

Did anyone see Andrew Zimmern’s Bizarre Foods last night? He was dining on the food of Appalachia. As you can imagine, he tried some pretty unusual stuff. One of the items was raccoon. I’m a fairly adventurous eater but I don’t think I could eat raccoon. It would remind me too much of the episode of Little House on the Prairie when Laura is overcome with emotion because they think her loving, adorable pet raccoon Jasper (that just bit her) has rabies.

Where I grew up (rural Georgia, Blue Ridge mountains) raccoon isn't considered to be 'bizarre', except to city slickers. In the words of an uncle (by marriage) - "Meat's meat." That being said, I have not eaten coon, nor am I likely to, but I have dined upon possum *once*, never to be repeated.

When living in Vermont as a kid I remember eating gray squirrel that my father brought home from hunting. It was common among other families so I never gave it a second thought. I think it depends where and how you are brought up what food you considered common fare.

here in michigan lots of old timers - esp. decendants of the original french in the monroe area - eat muskrat - known locally as mushrat. tastes fine and dandy - ok, like chicken.

[Jenise]

Did anyone see Andrew Zimmern’s Bizarre Foods last night? He was dining on the food of Appalachia. As you can imagine, he tried some pretty unusual stuff. One of the items was raccoon. I’m a fairly adventurous eater but I don’t think I could eat raccoon. It would remind me too much of the episode of Little House on the Prairie when Laura is overcome with emotion because they think her loving, adorable pet raccoon Jasper (that just bit her) has rabies.

Heck no. That show scares me. I was even afraid to open this thread.

I have never eaten squirrel, raccoon, possum, or muskrat. This was not part of the way I was brought up yet I still don't find it odd or repulsive. I would not turn any of them down if offered. There is a long list of animals and/or parts of animals that I have eaten that many people find repulsive. I never understood why eating one animal (or part of thereof) was acceptable and another was not. Didn't understand it for the 10 years I was ovo-lacto either and considered all meat equally repulsive.

To me it always seemed like an all or nothing decision. Either every creature is to be looked at as food or none of them are. I just don't understand why some are acceptable and others unacceptable.

[Jenise]

Either every creature is to be looked at as food or none of them are. I just don't understand why some are acceptable and others unacceptable.

That's the logical answer. The illogical one is: do not eat the cute ones.

Either every creature is to be looked at as food or none of them are. I just don't understand why some are acceptable and others unacceptable.

Because some taste good (acceptable) and others taste terrible (unacceptable).

Because some taste good (acceptable) and others taste terrible (unacceptable).

I’m a fairly adventurous eater but I don’t think I could eat raccoon. It would remind me too much of the episode of Little House on the Prairie when Laura is overcome with emotion because they think her loving, adorable pet raccoon Jasper (that just bit her) has rabies.

Would not one have to try it first to determine if it taste good and is therefore acceptable? It seems you have two seperate logic paths for what is acceptable and what is not. Those you are willing to taste first and decide and those that you are not.

What about horse or guinea pig?

What about horse or guinea pig?

Well that depends. Are they free-range, organic, Amish, hand-fed and massaged?

I've had it BBQd and wouldn't do it again. Flavor was okay but it was terribly greasy. And I'm a huge fan of squirrel.

You reminded me of this article. Very interesting fellow, and quite a blues player.

Article includes video if you're interested.

Detroit - When selecting the best raccoon carcass for the special holiday roast, both the connoisseur and the curious should remember this simple guideline: Look for the paw.

"The paw is old school," says Glemie Dean Beasley, a Detroit raccoon hunter and meat salesman. "It lets the customers know it's not a cat or dog."

Beasley, a 69-year-old retired truck driver who modestly refers to himself as the Coon Man, supplements his Social Security check with the sale of raccoon carcasses that go for as much $12 and can serve up to four. The pelts, too, are good for coats and hats and fetch up to $10 a hide.

While economic times are tough across Michigan as its people slog through a difficult and protracted deindustrialization, Beasley remains upbeat.

Where one man sees a vacant lot, Beasley sees a buffet.

This gave me a chuckle, although I guess it shouldn't.

The story of Glemie Dean Beasley plays like a country song. The son of a sharecropper, Beasley left school at 13 to pick cotton. He came to Detroit in 1958. His woman left him in 1970 for a man he calls Slick Willy.

Someone stole his pickup truck and then someone killed his best dog.

"I knowed some hard times," Beasley says. "But a man's got to know how to get hisself through them hard times. Part of that is eating right."

Well that depends. Are they free-range, organic, Amish, hand-fed and massaged?

ROTFL. Awesome response.

Here in L.A. I have a friend born in Mississippi, who is an "urban" squirrel hunter, nails them in his backyard with a pellet gun and makes squirrel gumbo with them. Yes, he's given me portions and my only complaint is that I wish he was a better cook!

Where I grew up (rural Georgia, Blue Ridge mountains) raccoon isn't considered to be 'bizarre', except to city slickers. In the words of an uncle (by marriage) - "Meat's meat." That being said, I have not eaten coon, nor am I likely to, but I have dined upon possum *once*, never to be repeated.

What's wrong with 'possum Robert. It is quite tasty, al;beit a bit fat or greasy. But slow cooked over a wood or charcoal fire, it is pretty darn good eating. Same as coon. Not a lot of difference between those and Bambi, as I read above, "meat is meat"

Where I grew up (rural Georgia, Blue Ridge mountains) raccoon isn't considered to be 'bizarre', except to city slickers. In the words of an uncle (by marriage) - "Meat's meat." That being said, I have not eaten coon, nor am I likely to, but I have dined upon possum *once*, never to be repeated.

What's wrong with 'possum Robert. It is quite tasty, al;beit a bit fat or greasy. But slow cooked over a wood or charcoal fire, it is pretty darn good eating. Same as coon. Not a lot of difference between those and Bambi, as I read above, "meat is meat"

Oh, it tasted ok, roasted as it was with sweet taters, but it was way too greasy for my liking. Plus I didn't know what I was eating until after I done et it.

Here in L.A. I have a friend born in Mississippi, who is an "urban" squirrel hunter, nails them in his backyard with a pellet gun and makes squirrel gumbo with them. Yes, he's given me portions and my only complaint is that I wish he was a better cook!

I've considered this myself. We have far too many squirrels in our neighborhood. I understand they're a real pain in the rear to skin, though.

Well that depends. Are they free-range, organic, Amish, hand-fed and massaged?

Would that be Kobe 'coon?

I saw the first half only but it was entertaining, am looking forward to watching it all the way through. I think the flavor of squirrel tastes of what it eats more than a lot of animals and woodland squirrel better than city any day, period. In the late fall, when they have fattened up on nuts, seems to be the least greasy/gamey.

I did not see it but here's an article and video from the Detroit News about a local who sells "fresh coons." The video is quite fascinating.
http://www.detnews.com/article/20090402 ... mpering+by

On a related note, my wife recently returned from a trip to England. One of the potato chip companies is running a contest to determine what their next flavored chip will be. One of the entrants (which my wife returned with) is "Cajun Squirrel". Can't say how accurate the flavor is as I've never had squirrel. I like it a lot more than the Roasted Chicken ones and about the same as the Onion Bhaji. Haven't tried the Fish and Chips ones yet.

I've considered this myself. We have far too many squirrels in our neighborhood. I understand they're a real pain in the rear to skin, though.

Actually, they're not if you know the tricks. Simply slit the skin across the back, think shoulder blade to shoulder blade for direction, get your fingers in under the skin on both sides and pull toward the head and toward the tail. Skin comes off like a pair of pants and a t-shirt.

I've considered this myself. We have far too many squirrels in our neighborhood. I understand they're a real pain in the rear to skin, though.

Actually, they're not if you know the tricks. Simply slit the skin across the back, think shoulder blade to shoulder blade for direction, get your fingers in under the skin on both sides and pull toward the head and toward the tail. Skin comes off like a pair of pants and a t-shirt.

Hey, I'll have to remmeber that trick, Scott! Lots of the bushy-tailed critters where we're moving to.