What Is Not on the Menu Anymore

One thing I miss in Cajun Land is Shodan, a pigs stomach, cleaned, and stuffed with highly spiced pork meat, tied up and cooked in an oven till the skin is crackling good. French Onion soup made at Dryfus Store  in Lovania made the right way and served in pewter bowls with cheese ozeing over the side, health unit made them stop saying petwer wasn’t safe, Chili made with nuturi meat at Harry Boars restaurant served at 2 in the morning after a hot Saturday night dancing and fighting at the Airport Club. Blood Boudion served at the horse races at Clem’s straight race track, again the health board screwing up a tradition. Gone,Gone,Gone.

Shodan sounds interesting. I am wondering if there is a New Mexico variant as the cooking is similar.

Brennan's was good when I last visited NO in 1989. Antoine's was The BOMB!!! That is one great eating town.

Wife was exhausted from the flight which explains her less than enthusiastic look but it was a great lunch

m.imgur.com/a/wCEc9hu

Supplanted by Bailey's Irish Cream. 

Lovely couple.

I just add the stray cats to the bag of squirrels and possums that dig in the flower beds. I didn't think of selling them for Pho. 😎😉🤠

   I’ve had monkey, squirrel, wild boar.......best pork ever and rattlesnake. So, I’d try anything once, just had no idea Cat was being served as dark meat chicken. Some of the locals noticed many cats disappearing from the neighborhood. In Vietnam it was not uncommon for dog to be on the local menu. 

Oh man. I shot a year old hog last year. Got about 90 lb of meat from him: mostly ground but some thick cuts, too. I ended up giving about half of it away. It was some great meat, though.

This herd had been feeding mostly on chaos-planted vegetables, but the farmer said he'd also seen a herd stealing kills from coyotes. He paid for our ammo provided we'd kill as many as we came across.

My wife brought home a couple of Guinea pigs when we were first married. We sold 63 of them back to the pet store a couple of years later. I have seen them on a stick in programs about Peru. I would like to try one.

I have found that gator is best cut into small pieces and deep fried. Having smelled several freshly killed snakes, I can't imagine being that hungry.

   You cut up the snake and cook outdoors in an iron skillet. You don’t need to worry about turning them for a while, they keep flipping in the pan while cut up and cooking....no joke. 

That's profound! 

Back when the turtle came from the ocean.
Breaded & sauteed tastes like veal...almost.
Green turtle Inn.