Saturday tradition here in the Kingdom.
Friday evenings we lay the traps. 6am collect the little blighters, mallet the the skull, and skin them as the hot sun of the morn rises with warmth.
Chillies dried on platters from the day before are shredded and thrown rigorously and freely over the stretched skins.
Mice limbs are pinned afar and lemon grass, fish sauce and soy sauce are caused the meander into every crevice of fresh meat, so as to be re-revealed once the sun reaches 36C by 11am.
Rice is always available, sticky if preferable, to pick at the hued ochre meat, which is barely cooked, but not too rare.
Preferable to wash the mouse you choose, as small black balls appear around the exterior of the animal as it begins to cook, and this tarnishes the flavour. Lemon and mouse is quite a delicacy, and munched with Thai sticky rice is such a cheap means of using natural resources around us.
Once the skin is spiced and hardened then that is also used to keep hands clean and tear the meat off the petite skeleton, both chewed simultaneously to mix the lemon grass and chillie flavors, along with the sauces. Pure delight!
I reccomend it on any platter.
-m. 😉
Originally posted by mikelomLoL; stop your making me hungry 😛
Satruday tradition here in the Kingdom.
Friday evenings we lay the traps. 6am collect the little blighters, mallet the the skull, and skin them as the hot sun of the morn rises with warmth.
Chillies dried on platters from the day before are shredded and thrown rigorously and freely over the stretched skins.
Mice limbs are pinned afar and lemon grass ...[text shortened]... hillie flavors, along with the sauces. Pure delight!
I recommend it on any platter.
-m. 😉
Originally posted by mikelomInteresting to note regional variations. Here in Kent we lay the traps on Friday and harvest the mice first thing Saturday. But then we boil them alive to retain the flavours, sprinkling catnip, rosemary and saffron onto the boiling waters. Ten minutes on a high heat usually does it, strain, carefully remove unwanted head, tail, claws and then wrap the bodies in layers of filou pastry. Bake for twenty minutes, sprinkle with parsley and serve with a freshly tossed rocket salad, grated parmesan and slices of farmhouse bread.
Saturday tradition here in the Kingdom.
Friday evenings we lay the traps. 6am collect the little blighters, mallet the the skull, and skin them as the hot sun of the morn rises with warmth.
Chillies dried on platters from the day before are shredded and thrown rigorously and freely over the stretched skins.
Mice limbs are pinned afar and lemon grass ...[text shortened]... hillie flavors, along with the sauces. Pure delight!
I reccomend it on any platter.
-m. 😉
Heaven.
The strong flavours go well with a full red Burgundy, say Gevrey Chambertin.
