Tastes like eating Gen Z g*mer girl kitty. BUTT. Logan Paul should end his life asap.

I recently killed and ate a large snapping turtle.

I'd go into detail about the mess of butchering but there is no butchering hole so I'm just going to talk about the cooking.

I fully deboned the meat and sliced it into chunks. There were two notable types of meat on the turtle, the body meat and the neck meat. The meat on the legs, tail, shoulders, etc. was dark, while the neck and jowls were white. I cooked a small piece of each without seasoning in butter. The white meat tasted like a sweet, tougher version of alligator. The dark meat also had a sweet flavor with a somewhat tough, stringy texture.

Though I hadn't tasted it in the small pieces I cooked, I had heard of the meat having a muddy taste to it, so I soaked it in sprite for two hours to remove any bad flavors. Once it was done soaking, I drained the sprite and dried the meat. I generously seasoned the meat with salt, pepper, paprika, chili powder, garlic powder, onion powder, and MSG. I put the meat in a bag and let it sit in the spices overnight. The next day I deep fried the meat. I went flour to egg to panko for the breading and fried some of the meat in lard and the rest in vegetable oil.

The fried turtle had a great taste, the naturally sweet flavor was noticeable even after the seasoning and frying. The texture was far too tough though. Small pieces were fine, but anything larger than bite-size was too tough to eat and had to be cut up. The white meat ended up much tougher than the dark meat.

I think next time I'll fry it again, but cut it up into much smaller chunks. I like the sweet flavor the meet has and I think it would be lost in a soup or stew.

Taken at my grocery store obviously

Apparently biltong is a type of dry-aged beef from South Africa (@kaamrev reference). Looks very nice and reminds me of different dried/smoked stuff I see in the outdoor markets, which taste really good. The recipe this guy lays out is super simple as it is literally just covering your meat with spices and letting it dry for 5 days. I've never done drying but I do know how to smoke, so since it's close to summer and the climate in my house is going to be similar to what he described as required, I think I'm gonna try make this, probably sometime in June.

plese

I have some garbanzo beans/chickpeas and never cooked with them before. What is a good thing to make with them, I dont have much right now but will go to the store later tonight so pretty much whatever is the best use.

I saw a roasted cauliflower tomatoes and chickpea sheet pan idea and I’m leaning towards that.