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The OFFICIAL Cornfield Library lounge area thread. Off topic posts are allowed!
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Started by CGC Mike,

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On 4/12/2022 at 9:23 AM, onlyweaknesskryptonite said:

This account of an early Antarctic expedition cites Dr. Fredrick A. Cook, ship’s surgeon of the Belgica, a Belgian ship captained by Adrien de Gerlache, which sailed from Antwerp in 1897: “If it’s possible to imagine a piece of beef, odiferous cod fish and a canvas-backed duck roasted together in a pot, with blood and cod-liver oil for sauce, the illustration would be complete.”

Another account, of the 1902-1904 Scottish Naval Antarctic Expedition aboard the Scotia, gave a more optimistic mention of penguin meat: “Once the unusual taste of penguin meat had become familiar, it proved to be a great favourite: fried and stewed, or as a basis for soup and curry.”

Overall, though, penguin doesn’t seem to have caught on in the least with those not on Antarctic expeditions. 

^^

I've got to admit, that first description does not sound very nice to me. Would I try it? Probably, just to say I have. Would I eat a meal of it? No. 

All the penguins here can rest peacefully tonight (there are zero penguins in my area, excluding zoos and such). 

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On 4/12/2022 at 2:20 PM, Senormac said:

Argentinian penguin farmers are preparing to feed the world !!  You just watch  :shiftyeyes:

Oh, now Argentinean penguin. That's totally different. That's a delicacy known internationally as 'la pamba'. Man I could go for some of that right now. 

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On 4/11/2022 at 9:23 PM, Mecha_Fantastic said:

Oh, now Argentinean penguin. That's totally different. That's a delicacy known internationally as 'la pamba'. Man I could go for some of that right now. 

A delicacy of near unmatched proportions.  Something about all the pampas grass in their diet,  y'know? :popcorn:

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On 4/12/2022 at 2:43 PM, Senormac said:

A delicacy of near unmatched proportions.  Something about all the pampas grass in their diet,  y'know? :popcorn:

Absolutely the pampas grass. That's what makes them so flavourful. I also believe the annual granparp berry season adds a lot to their taste, too. It'd what adds that slightly smoky after-taste to the meat we all enjoy so much. 

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On 4/11/2022 at 9:46 PM, Mecha_Fantastic said:

Absolutely the pampas grass. That's what makes them so flavourful. I also believe the annual granparp berry season adds a lot to their taste, too. It'd what adds that slightly smoky after-taste to the meat we all enjoy so much. 

I see you know your Argentinian penguins.  And your store of South American berry lore is admirable too. 

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On 4/12/2022 at 2:58 PM, Senormac said:

I see you know your Argentinian penguins.  And your store of South American berry lore is admirable too. 

Thank you. I have been called a connoisseur. 

 

No wait, that was another c-word they call me. 

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