Mmmm, beaver! Bug Girl posted these beaver recipes from a 1960 pamphlet entitled Good Eating from Woods and Fields, which also includes instructions for cooking muskrat. Link -Thanks, ersatz soubriquet!

See more from the booklet in her Flickr stream.

Can’t decide what kind of pie to serve after Thanksgiving dinner? Make them all in one pie pan! Cakespy at Serious Eats experimented with pecan, apple, and pumpkin pie recipes to make this triple threat. The best results came from the pie divided into sections, as seen in the picture. The recipes are included. Link -via Unique Daily

This recipe for turkey stuffing calls for “18 White Castle hamburgers (no pickles), chopped into 1-inch pieces,” (or you can substitute bread, but it won’t be the same). I suppose if you live in the southern part of the US, you could substitute Krystals. Both brands are commonly called sliders. The recipe is a part of Thanksgiving for Chicago chefs Chris and Jill Barron, who share their Thanksgiving cooking schedule. Link to story. Link to recipe. -via Boing Boing

(image credit: Flickr user DaddyPlus5)

MacGyver Chef is a new series at the gadget blog Gizmodo about attempts to cook meals without conventional cooking implements. Author Dan Nosowitz has previously poached chicken and couscous in a coffee maker. In his most recent post, he experimented with steaming salmon and cilanto sauce in a dishwasher. You can view read a step-by-step guide and view photos of the process at the link.

Link

MacGyver Chef archive

Looking for something delicious and creepy? Try these fantastic brain cupcakes. The flavor sounds blissful, combining chocolate brains, raspberry cake and cream cheese frosting. If only they posted the recipe.

Link Via Boing Boing

There are two remarkable things about this recipe. First, Pop Rocks survive being immersed in melted chocolate surprisingly well– they still pop after the chocolate solidifies. Second, the artificial fruit flavor of the Pop Rocks is completely overwhelmed and masked by the bittersweet chocolate. We anticipated a bit of flavor conflict, but the chocolate won out completely, leaving only the pop-whiz-bang of the Pop Rocks.

Link

Ron Douglas was challenged by his wife to crack the super-secret blend of 11 herbs and spices in the KFC recipe.

He now has a website (and a book deal) spilling the beans on how to make your very own restaurant food at home. (Photo: Tim Wiencis / Splash News)

The obsession started years ago after a challenge from his wife: Could finance manager Ron Douglas, an avid cook and Kentucky Fried Chicken fan, really crack the code to the best-kept culinary secret in the country? After several attempts, the Long Island, N.Y., man says he may know the 11 herbs and spices in KFC’s recipe — and now he’s sharing the secret with the world.

Link

From the Upcoming ueue, submitted by stacy09.

Previously at Neatorama: spaghetti ice cream.

For all the foodies – the John Rylands Library (U.K.) has now digitalized and published The Forme of Cury, a cookbook dating back to about 1420. Compiled by master cooks to Richard II, this book contains hundreds of recipes, and includes exotic dishes featuring porpoise and blancmange.

The recipe begins “For to make blanc mange” and goes on to say “put rice in water all night and in the morrow, wash it clean”.

“It’s not a like a modern cookery book so it doesn’t give you exact quantities and times,” said Mr Hodgson.

“The complete book – all 100 pages – is now available online so that anybody who is interested in cookery, well, you could actually make some of the recipes now.”

Link

From the Upcoming ueue, submitted by dradell.

McDonald’s food is often the butt of jokes, but those days are gone if foodie Georgia Hardstark of The State That I Am In blog and her friend Alie Ward of Curiology have their way.

You see, they’ve concocted that could surely be called as the perfect alcoholic beverage/dinner/dessert, the McNuggitini:

Recipe by Alie and Georgia

Prep Time: 5 minutes
Cook Time: 0 minutes
Yield: 2 servings

Ingredients:

2 McNuggz (plus more for snacking)
1 tub McDonalds Brand Barbeque Sauce (plus more for licking off pinky finger)
1 lg. Mcdonalds Brand Chocolate Milkshake (plus more for bringing all the boys to the yard)
1 bottle Vanilla Vodka (recommended brand: Absolut)

Open the McDonalds bag. Eat one McNugg each, followed by two bites of the Filet-o-Fish (make sure you don’t tell anyone that you eat Filet-o-Fishes).

Mix three or four shots of vanilla vodka in the McDonalds Brand Chocolate Milkshake, followed by one shot each directly into your mouth.

Rim each martini glass with McDonalds Brand Barbeque Sauce, and pour milkshake/vodka mixture into the glass. Garnish with a McNugg (which is to be swiped along barbeque sauce rimmed glass after the milkshake has been finished, and consumed with pure, unadulterated glee).

Details at This Recording blog: Link – via Didn’t You Hear?

Crêpes Suzette (thin pancakes covered with orange liqueur and sometimes set alight) were invented by the famous French chef Auguste Escoffier in honor of the renowned French actress (and Baroness) Suzanne Reichenberg (1853-1924). While this is the most likely origin of the dish (as Escoffier almost single-handedly invented modern French cuisine), other stories claim it was invented by a 15 year old assistant chef serving Queen Victoria’s son. This is most unlikely as an assistant chef would not have been given the chance to cook for royalty.

Link -via the Presurfer

Ever had a craving for cake, but making an entire one is too time consuming and buying a whole one goes to waste? How about a single-sized chocolate cake in your coffee mug! Instructables has a great recipe for this quick, easy and very tasty treat.  It takes 2 minutes to prepare and 3 minutes to cook. Top it off with icing sugar or whipped cream. Enjoy!

Link – via markycraig

From the Upcoming ueue, submitted by claviclekiss.

Aleta Meadowlark of the cleverly named Omnomicon blogged about her recipe on how to make this awesomely psychedelic rainbow cake: Link – via Unique Daily

What I want to know is this: will it make you poo rainbow?

I love Cakewrecks. I’m totally addicted. This week, they’ve highlighted a totally hideous Kwanzaa cake by Sandra Lee made with pre-made angel food cake, store-bought icing, and, obviously, corn nuts. Well, Sandra calls them “acorns” but the recipe calls for corn nuts. It also calls for popcorn and pumpkin seeds. It would appear the hate mail about this cake was so numerous that Food Network pulled the recipe, but with a little digging you can still find it floating around. In case you have always dreamed of a corn nut-cake hybrid, the recipe is at the bottom of the post.

The hate sites are pretty numerous, too. Here are a couple:
The Kwanzaa Cake and Other Edible Hate Crimes
Nobody Does it Like Sandra Lee
Random Access Babble

And, the infamous recipe:

1 (10 to 12-ounce) purchased angel food cake
1 container (16 ounce) vanilla frosting
2 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 (21-ounce) container apple filling or topping
1 (1.7-ounce) package corn nuts
1/2 cup pumpkin seeds, toasted
1/2 cup popped popcorn

Special Equipment:
Kwanzaa candles

Using a serrated knife, cut cake horizontally into 2 layers. Place bottom cake layer, cut side up, on a serving platter. Mix frosting, cocoa powder, vanilla, and cinnamon in large bowl until combined. Spread about 1/4 of the frosting over top of cake layer on platter. Top with second cake layer, cut side down. Spread remaining frosting evenly over top and sides of cake to coat completely. Spoon apple pie filling into hole in center of cake. Place candles atop cake. Sprinkle top of cake with some corn nuts, pumpkin seeds, and popcorn. Sprinkle remaining corn nuts and pumpkin seeds around base of cake.

Link

Among the cookie problems bakers face is that the cookies can emerge from the oven soft and intact, but when the cookies travel, they may turn into a box of crumbs.

To beat this problem, Corriher suggests adding a tablespoon of water to a cup of flour that’s going to be used in the cookies. The two proteins in flour — glutenin and gliadin — grip water, Corriher tells NPR’s Melissa Block, and make "springy stretchy, strong elastic sheets of gluten." The gluten will hold the cookies together, she says.

Link

Photo by Nicole Weston, an ex-Slashfoodie