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Published November 04, 2009

Letter - Throwing foxes into the hen house? chat

Alexandria Echo Press

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Jerry H.
Sioux Falls, SD     11/10/2009 5:30 PM

Butter and sugar on lefse? Done died and gone to heaven! Lutefisk? Throw away the lutefisk and eat the burlap bag!

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Patty W.
11/10/2009 5:17 PM

Dylan's comments sparked a lively discussion here at the dinner table. The Norwegian husband says, "Sugar? SUGAR???? ARE YOU KIDDING! Just butter, please." This Finnish girl says butter AND sugar....maybe even the coarse brown sugar if available. And he DOES NOT put cream sauce on his Lutefisk. He says if you do all that, there must be something wrong with the lefse or the lutefisk. Same thing with steak sauce. You shouldn't need it if the meat is good....according to the Norsky.

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Jerry H.
Sioux Falls, SD     11/10/2009 5:16 PM

'dylan' - Where have you beenn? Many, many people I know put sugar on lefse. Maybe it could help Lutefisk too! Couldn't make it any worse .....

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b.a. c.
11/10/2009 3:41 PM

Chino Latino! THAT's the name of the place! Son in law and daughter took me there for a late Christmas gift last year. I really like the way you 'group order' there. Just reading the menu is an experience. You're right, Patty, squirrel is good. Ever tried pigeon? Not mourning dove, pigeon? My great grandmother used to serve it for Sunday dinners when my mom was a kid, so we just had to try that. Darn tasty, and no limit on them.

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Patty W.
11/10/2009 1:25 PM

Squirrel is indeed delicious. Brix has even tasted it at a wild game feed once. I am searching my great-grandmother's recipe file for ANYTHING that requires Campbell's cream of aomething soup. It was at Chino Latino with Brix that I saw a tray pass by with the Guinea Pig entree' one it. It looked lovely all stretched out and browned to perfection. I was not brave enough to try it...but maybe some day.

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Lee P.
11/10/2009 12:53 PM

Patty, I've hear that.... I have a friend up here who is a rather large mand and we were discussing my hanging up the rifle and using recurve bow instead. He allowed as to how that would never happen in his life. When asked "why" he responded with something like "look at the old movies where the Indians are hunting buffalo with bows & arrows...you never see a fat Indian on a pony do you?".....

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C A P.
Alexandria, MN     11/10/2009 10:09 AM

sounds pretty delicious.......ufda mayda

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Carolyn k.
11/10/2009 9:52 AM

robert r, thank you so much for the recipe, we have most of the ingredients as we raise our own condors but have been unable to locate the cream of alpaca soup or llama beans at Walmart. I will have to make the soup from scratch but we have located a fresh source of llama beans right out in our own pasture. I imagine that guinea pig should taste about the same as squirrel depending on what they eat, Brix. Squirrel is delicious.

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Brix .
11/10/2009 9:30 AM

Guinea Pig is served at Chino Latino in uptown Mpls. I have not tried it, but my friends from Ecuador say they are delicous!!

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robert r.
Oakton, VA     11/10/2009 8:45 AM

At last!!, I knew i could find it ... way in the back of my great-grandmother's recipe file: ANDEAN ALPACA CROQUETTES: 3 parts of ground Alpaca meat, 1 part Guanaco meat (can substitute Capybara) 2 Tsps sea salt, 1 Tbsp Esmerilo's Inca-Blast, 50 young cocoa leaves, ground fine in mortar & pestil; (40 for the recipe and 10 for chewing, now.)1 large or two small Condor eggs, 3/4 cup Quinoa flour, 6 black potatoes, skin on,schredded; one medium onion,chopped; Form in to small la'crosse ball sized cones. Re-roll in Quinoa flour. Fry in one finger's-depth of missionary or Conquestator fat till brown on all sides. Sauce: 2 cans of Campbells Creme of Alpaca Soup, reserving a portion of the frying fat to extend. The final product should taste like mutton. In modern times we have paired it with a nice domestic dry Mendozan Chanti and a necessary side of Llama beans.

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