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Guinea Pigs as food?

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  • 10-23-2004, 11:42 PM
    sophie42204
    Marla, I certainly hope so! I am open to trying it again. Maybe calamari someday as well, cuz I think that's what turned me off was the fact that it tasted like 'rubber bands' (perfect analogy!).
  • 10-23-2004, 11:56 PM
    Ironhead
    I recommend that you dont cook the calamari....just dip in some hot sauce, that's the only way to eat it.
  • 10-24-2004, 12:02 AM
    Shaun J
    yuuuuuuummmmmmmm,all this talk reminds me of casino food in missisippi!no more of that here in maryland,though.Darn it!the casino food was sooooooo good.Calamari is good,though i have never tried it with hot sauce,sounds tasty.
  • 10-24-2004, 12:11 AM
    Super_Smash
    ewwww... calamari.... bleh! i like venison and i LOOOOOVE shrimp scampi... or shrimp alfredo... mmmmm food. im so hungry.

    by the way, bpkid, love your avatar. :)
  • 10-24-2004, 12:18 AM
    Ironhead
    But back to the Guinea pig as food....The meat shredded and some good ole barbeque sauce....Sloppy Guniea Sandwiches. I'd try it. I knew of a poor family back in my younger days that use to steal our guinea pigs to eat. My Dad never had the heart to prosicute them, we just did our best to keep them from taking them. Pretty much anything is edible anyways. It's just the thought of what it is....

    Angela...I have a couple of venison roast's in the deep freeze. Now I think im gonna go take one out and have for a meal real soon....thanks for reminding me that I had some....lol
  • 10-24-2004, 11:06 AM
    sophie42204
    I agree Ironhead, it's all what your mind was 'taught' to think of as food, mind over matter. Sloppy Guinea Sandwiches, lol. Probaby tastes like chicken!
  • 10-25-2004, 09:03 AM
    Marla
    Quote:

    Originally Posted by sophie42204
    Marla, I certainly hope so! I am open to trying it again. Maybe calamari someday as well, cuz I think that's what turned me off was the fact that it tasted like 'rubber bands' (perfect analogy!).

    It is definitely all in the preparation. Think about beef and how it can be tough as all get out or tender and almost melt-in-your-mouth. It's the same with calamari, but with less time and temperature tolerance to end up good. But now I'm thinking about Pappadeaux and the gator appetizer and crawfish etoufee and I'm already hungry. :) Does somebody have a guinea pig? ;)
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