|
Delicious Rat Balls
WFTV-TV 9 Orlando | Submitted by: azdollarbill
"Dozens of soup vendors rallied outside an Indonesian TV station Wednesday over a news report that alleged some sellers were using rat to make meatballs for their broth." ... "Last week, local media reported that dangerous amounts of formaldehyde were being used to preserve fish, noodles and bean curd."
|
From: wibblewobble [Wibble Wobble]
Date: 12-Jan-2006 03:54
Ah yeah, shout at those that report it rather than those that are doing it...
From: craken666 [forever white]
Date: 12-Jan-2006 03:55
They are tastee, Just takes too many of them to make a meal.
From: wingedmonkeyminion [Satan Himself]
Date: 12-Jan-2006 04:33
Ratatoullie be good for youse.
From: ciaochowbella [I didn't do it and I wasn't there when it happened]
Date: 12-Jan-2006 04:43
Well, I see that no one is surprised.
From: poontang
[footlong]
Date: 12-Jan-2006 05:05
For those of you who love egg drop soup...them ain't eggs floating around in there... Now do you know why them Chinese cooks always have a shit eating grin?
From: theallseeingear [Bavid Dyrden]
Date: 12-Jan-2006 07:33
The logical response would be set up a system of licenses and independent inspectors. But I guess whining is easier.
From: iguanac64 [Itchy Carter]
Date: 12-Jan-2006 07:55
Just wait till nuclear war happens...we'll be happy to be eating rat balls... /shrug...as long as the meat isn't diseased...not eating certain animals is mostly just a cultural preference.
From: wulfgartheblack [Wulfgar the Black]
Date: 12-Jan-2006 09:01
"Last week, local media reported that dangerous amounts of formaldehyde were being used to preserve fish, noodles and bean curd." Yummy! As opposed to "safe" amounts.
From: marlysfan [Guy Incognito]
Date: 12-Jan-2006 09:50
I think that ingesting rat is a risk you take when you get soup from a street vendor in Indonesia.
From: azdollarbill [Jim Jones]
Date: 12-Jan-2006 10:05
Yeah this ones pretty much a hoot. Glad to see that everybody is having fun with it. My original headline was Hmmmm Yummy, but delicious works for me too.
From: wharfratdarling [wharfratdarling]
Date: 12-Jan-2006 10:10
Whenever ordering anything from street vendors always find out what it is first. When I was in Texas (San Antonio Mexican Market) we spent the day at the market and I was starving so we stopped at an outdoor vendor making tacos, burritos, ect. I asked what this meat that she was cooking is called because it smelled so good. She gave me the spanish name for it and it sounded good so I was ready to order one when my uncle (from Texas) stepped up and asked "But what is it" and she replied "cow intestine". Needless to say, I didn't get anything to eat there.
From: gargoyle1
Date: 12-Jan-2006 10:14
Reminds me of the scene in "Demolition Man" where stalone gets a burger, bites into it and then asks what it is, cuz it's tasty. Rat the lady replies. He ate it anyhow while the 2 with him gagged.
From: teratomarty
[Self-made man]
Date: 12-Jan-2006 11:15
As a point of honour, I will eat almost anything. I'd have to draw the line at city rat, though. Pet rat, squirrel, whatever- skin 'em up and gulp 'em down. However, an urban rat that's been eating humanity's toxic effluvia can't be good for you. But yeah, Indonesia needs to push for some equivalent of USDA standards.
From: iguanac64 [Itchy Carter]
Date: 12-Jan-2006 16:42
Ahhh...good old menudo! Can't stand the stuff myself...too chewy... (cow intestine...not the band...you perv...)
From: azdollarbill [Jim Jones]
Date: 12-Jan-2006 20:41
Quote:"seems it would take an awful lot of rat balls to make a decent meal." LOL, yeah, tiny, but tasty, hee hee. Actually the story describes meat balls made of rat meat. Rotten took a liberty, it is funnier that way.
From: melvin69 [John Bong]
Date: 12-Jan-2006 21:02
Demolition Man
Lenina Huxley: [Spartan encounters a burger grill in the underground world] Just don't ask them where the meat comes from.
John Spartan: Huxley, what's that supposed to mean?
Lenina Huxley: Do you see any cows here?
John Spartan: Que es este carne?
[What is this meat?]
Underground Vendor: Este carne es de rata.
[This meat is from rats]
John Spartan: Rat? This is a rat burger?
[vendor nods]
John Spartan: Not bad! Matter of fact this is the best burger I've had in years! Prego. See ya later.
Also from that movie, seems interesting/scary/possibly foreboding: LeninaHuxley: I have, in fact, perused some newsreels in the Schwartzenegger Library.
JohnSpartan: Hold it. The Schwartzenegger Library?
LeninaHuxley: Yes. The Schwartzenegger Presidential Library. Wasn't he an actor when you...
JohnSpartan: But how? He was President?
LeninaHuxley: Yes! Even though he wasn't born in this country, his popularity at the time caused the 61st Amendment which states...
JohnSpartan: I don' wanna know. President.
From: melvin69 [John Bong]
Date: 12-Jan-2006 21:06
The logical response would be set up a system of licenses and independent inspectors. But I guess whining is easier. Great, just what they need, someone else to bribe! 
From: archangel [Frank Alverio]
Date: 12-Jan-2006 21:11
Hey, as long as they don't come into contact with diseases via being bred in a sterile environment,like most meat animals "supposedly" are, there is nothing wrong with eating Rat And cooking wild rat meat to 140 degrees, just like cooking any wild game meat to 140 degrees as standard practice, will kill any microbials....period. (infected raw/rare meat makes people sick, infected properly cooked meat is "disinfected" and safe to eat) Could very well solve "World Hunger" if we ate the creatures that breed so fast such as Rats, Roaches (relatives of Shrimp and Lobster), and termites.
From: craken666 [forever white]
Date: 13-Jan-2006 03:42
From: blissfulgirl [~^-^~] Date: 12-Jan-2006 19:48 seems it would take an awful lot of rat balls to make a decent meal. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ blissfulgirl I agree , but they're so tastee
From: technodestructo [technodestructo]
Date: 13-Jan-2006 04:28
Vietnam has had scares like this for years, particularly over formaldehyde. These talk about that specifically [atimes.com] [wanadoo.fr] and another one on Vietnamese food entering a free market economy, mentioning the formaldehyde issue. [economist.com] A choice quote: "The producer, he continues, knows that the sauce is ready for bottling when the flies have stopped swarming over the rotting brew."
From: theodread
[{One More Time}]
Date: 13-Jan-2006 04:45
Brown rats and roof rats were eaten openly on a large scale in Paris when the city was under siege during the Franco-Prussian War. Observers likened their taste to both partridges and pork. And, according to the Larousse Gastronomique, rats are still eaten in some parts of France. In fact, this recipe appears in that famous tome: Grilled Rats Bordeaux Style (Entrecote à la bordelaise) Alcoholic rats inhabiting wine cellars are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broken wine barrels. In West Africa, however, rats are a major item of diet. the giant rat (Cricetomys), the cane rat (Thryonomys), the common house mouse, and other species of rats and mice are all eaten. According to a United Nations Food and Agricultural Organization report, they now comprise of over 50 percent of the locally produced meat eaten in some parts of Ghana. Between December 1968 and June 1970, 258,206 pounds of cane-rat meat alone were sold in one market in Accra! This is a local recipe that shows the South American influence on West African cuisine. Stewed Cane Rat Skin and eviscerate the rat and split it lengthwise. Fry until brown in a mixture of butter and peanut oil. Cover with water, add tomatoes or tomato purée, hot red peppers, and salt. Simmer the rat until tender and serve with rice. Stuffed Dormice / Ancient Rome Prepare a stuffing of dormouse meat or pork, pepper, pine nuts, broth, asafoetida, and some garum (substitute anchovy paste.) Stuff the mice and sew them up. Bake them in an oven on a tile. Roasted Field Mice (Raton de campo asado) / Mexico Skin and eviscerate field mice. Skewer them and roast over an open fire or coals. These are probably great as hors d'oeuvres with margaritas or "salty dogs." Farley Mowat also gives this innovative arctic explorer's recipe for souris à la crème. Mice in Cream (Souris à la crème) Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the sautéed mice to it, and warm them in it for about 10 minutes before serving. ___________ Bon appetit
Updated: 18-Jan-2006 10:05
| 
