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Post by spence on May 8, 2022 13:50:27 GMT -7
I can find no other info about the rice broth. It was mentioned in the journal of James Nourse, Sr., just once, and that was on the outbound leg, before they got to Harrodsburg, so it was probably something they brought with them.
Keep in mind that rice cultivation in the Carolinas was a major thing by 1775. It had begun in early 18th century, maybe by 1720, so having rice available wouldn't be all that unusual. Back to 1730 I find rice advertised for sale, rice sieves, rice brought as onboard provisions for British officers coming to the colonies, supplies for the French attacking settlement Number Four, cargo on vessels from North Carolina, and an offer to sell Indian trading goods and accept as payment "DEER and BEAVER SKINS, RICE, &c."
Spence
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Post by Sicilianhunter on May 9, 2022 5:19:03 GMT -7
Thanks Spence what an excellent insight to what ended up in the kettle/pan and over the fire while out on the frontier!! As Nock, I'm curious about the rice broth. Was it wild crafted maybe but not enough to process except to make a broth with? I'm curious about the soft shell turtle and eggs!! Got a supply of those around here!! I'll have to find out when and where they lay their eggs... Careful. The eggs might be protected. Also, if they aren't, they don't cook thr same as chicken or duck eggs. If you "hard boil" them, they never get hard. Nock, Good point! I guess the ones you find in the turtle itself are fair game but now I will have to study how they are cooked properly: Both the turtle and its eggs |
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Post by brokennock on May 9, 2022 6:50:37 GMT -7
Careful. The eggs might be protected. Also, if they aren't, they don't cook thr same as chicken or duck eggs. If you "hard boil" them, they never get hard. Nock, Good point! I guess the ones you find in the turtle itself are fair game but now I will have to study how they are cooked properly: Both the turtle and its eggs I've only dealt with the common American snapping turtle as a food source, and not the eggs. Mostly we make soup. The soup is usually made similar to a turkey and rice soup or a chowder similar to either a New York or Rhode Island style chowder. Cut off head, and hang the turtle from the tail to let it bleed and drain. Be careful, their nervous system stays running for an unusually long time, I believe this is due to their extraordinarily slow metabolism. The head/jaws and legs/claws can pit a hurt on you well after the head is removed. Many people trap them and then keep them in clean water for several days to a week often feeding then cabbage, lettuce, and other clean food. This is to help clean out any toxins from their home environment as that slow metabolism is thought to hold on to some of the nastiness. |
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Post by Sicilianhunter on May 10, 2022 5:20:24 GMT -7
I've heard that keeping them alive for a few days to "purge" help with their flavor and like you, I've only dealt with snapping turtles in the east before now.
However, I never had anything to do with the prep then myself.
Off to YouTube university!!
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Post by spence on May 10, 2022 8:28:03 GMT -7
I ate a lot of snapping turtle as a kid, and when in the Navy at Pensacola, Florida, I had soft-shell turtle once. Both were always breaded and fried just like chicken, then baked a little to make them tender. That has been a very long time, but I remember both being delicious.
When I was a boy, an uncle of mine did what was called "noodling". He got into a stream which had snapping turtles, waded along the bank waist deep, and felt around all the roots and such underwater. He would find a turtle, or sometimes a big catfish, get a good grip and heave them out. I remember seeing more than one snapping turtle in the back of his pickup after one of his noodles. Surprisingly, he never lost any fingers. I ate a lot of turtle at his house.
Spence
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Post by spence on May 22, 2022 10:10:38 GMT -7
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