Moose and caribou steaks are far better for hanging several days, but some of the choicest morsels of the moose and the caribou are unobtainable far from the woods where the animals live. The nose, the liver, and the kidneys though highly esteemed by hunters, are never brought to market. Moose nose in particular is an exceptional delicacy. The nose of the caribou, though also good, is much inferior to the other, being full of small bones. Moose nose resembles beaver tail in this respect, that it possesses a delightful flavor distinctly its own and scarcely comparable with anything else. What makes it all the rarer is that it is not only necessary to kill a moose in order to obtain the delicacy, but also to destroy that most beautiful and most highly prized trophy of the chase: a moose head. You cannot eat the nose and have the head too. To prepare the nose for the table, it is cut off the animal as soon as the latter is killed and is then scalded and scraped to take off the hair.
Sarah Zhang
Translating electrical impulses and molecular movements of the brain into words, images, and hypertext
Brain splatter, in byte-sized chunks!
Ceci n'est pas un blog
HERE | audio visual
THERE | website tweets
sarah (at) sarzha.com
Moose Moufle « Four Pounds Flour
-
portraitoftheartistasayoungman said:
I’ve been along for the slaughtering of several moose, and I can’t say we’ve ever taken the nose. The tongue, yes.
-
tarts liked this
-
sarzha posted this
