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posted by
Fnord666
on Saturday November 21 2020, @06:57PM
from the different-take-on-Thanksgiving-cooking dept.
from the different-take-on-Thanksgiving-cooking dept.
Hot spring chicken: 3 cited for Yellowstone culinary caper:
A park ranger heard that a group with cooking pots were hiking toward the park's Shoshone Geyser Basin. The ranger found two whole chickens in a burlap sack in a hot spring. A cooking pot was nearby, Yellowstone spokeswoman Linda Veress said.
"Make dinner," said defendant Eric Roberts, of Idaho Falls, Idaho, when asked Thursday what the group was up to in the Yellowstone backcountry.
As for whose idea it was: "It was kind of a joint thing," Roberts explained.
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Hot Spring Chicken: 3 Cited for Yellowstone Culinary Caper
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squatcho, n.:
The button at the top of a baseball cap.
-- "Sniglets", Rich Hall & Friends
(Score: 4, Funny) by Megahard on Saturday November 21 2020, @07:13PM (8 children)
That explains a lot.
(Score: 2) by MostCynical on Saturday November 21 2020, @08:47PM (7 children)
drugs are bad, mmmkay?" [youtube.com]
They carried cooking pots all the way, but then put the chickens in the springs in a burlap sack?
Or were they found *before* they had stated cooking?
"I guess once you start doubting, there's no end to it." -Batou, Ghost in the Shell: Stand Alone Complex
(Score: 3, Interesting) by Runaway1956 on Saturday November 21 2020, @10:33PM
Old family recipe specifies "marinate in burlap".
Abortion is the number one killed of children in the United States.
(Score: 5, Informative) by PinkyGigglebrain on Saturday November 21 2020, @10:56PM (4 children)
the pots were probably to cook the rest of the ingredients.
its not unheard of in Japan to cook food [aussietaste.com.au] in the hot waters of a hot spring ("Onsen"). The waters in some hot springs can be at near, or even over, boiling when it emerges from the ground, which is more that hot enough to steam/poach food, and the minerals in the water can add so much to the flavor too. I've never had chicken but the onsen tamagos (hot spring egg) is absolutely divine. if you like soft boiled/poached eggs definitely try one if you get the chance.
A couple onsen tamagos on rice with a splash of dashi ...
Damn!, now I'm hungry.
"Beware those who would deny you Knowledge, For in their hearts they dream themselves your Master."
(Score: 2) by driverless on Sunday November 22 2020, @05:27AM (3 children)
A few other cultures who live in volcanically active regions have this as well. I've had thermal-vent-cooked pork. Tasted like ass.
Seriously, it was really bad. Those guys should have been sentenced to eating their rubbery rotten-egg chicken, that would have been punishment enough.
(Score: 2) by PinkyGigglebrain on Sunday November 22 2020, @07:49AM (2 children)
Considering how volcanic thermal vents normally smell I don't want to imagine what food cooked in it would taste like
You have my sincere sympathies. I can attest that at least the Onsen Tamagos I've had did not taste like sulfur compounds.
"Beware those who would deny you Knowledge, For in their hearts they dream themselves your Master."
(Score: 2) by driverless on Sunday November 22 2020, @07:59AM (1 child)
That's probably because they come in a sealed package, making them one of the few foods you can safely cook in a thermal vent. It'd be a self-selecting choice of foodstuff: Thermal ramen: Tastes like ass. Thermal yakitori: Tastes like ass. Thermal donburi: Tastes like ass. Thermal eggs: Yeah, passable. Note to future chefs: For cooking with thermal vents stick to eggs, or use sous vide bags once they're invented.
Incidentally, what did they taste like? I've heard it's an interesting effect based on not boiling them to death as per the usual practice.
(Score: 3, Informative) by PinkyGigglebrain on Sunday November 22 2020, @09:51PM
Actually egg shells are very permeable to gasses, they have to be to provide the embryos with oxygen and allow CO2 to escape.
From your original description it sounded like the pork was cooked in the hot gasses of the vent, which had a lot of Sulfides in it, and not a hot spring. Any food cooked in such a vent/spring would end up smelling & tasting like rotten eggs. Not a culinary experience I would want to try.
But the amount of sulfides in geothermal vents and springs varies a lot depending on the area. Some springs don't have any noticeable amount of sulfides in them. All the Onsens I visited had an analysis of their hot spring waters posted, lots of metal/mineral salts but no sulfides that I noticed. I've read that closer to Mt Fuji the springs do have more sulfur in them and that would cause the food to pick up some sulfurous scents. No clue to what degree though.
As to the taste of an onsen tamago, the ones I've had tasted mostly like normal , perfectly cooked, soft boiled eggs with a very slight saltiness to them before I added the Dashi.
Want to try them? found this that gets about as close as you can get without special hardware or a backyard Onsen.
https://thechefdojo.com/super-simple-onsen-tamago-recipe/ [thechefdojo.com]
I have not tried this specific method so I can't promise anything.
"Beware those who would deny you Knowledge, For in their hearts they dream themselves your Master."
(Score: 2) by SpockLogic on Sunday November 22 2020, @02:08AM
Sous vide a la Yellowstone. Mmmmm eventually.
Overreacting is one thing, sticking your head up your ass hoping the problem goes away is another - edIII