That sounds like Hugh Fearnley-Whittingstall. He of the Bunny Burgers.
Sue
On 29 Aug 2015 at 17:50, Pajx wrote:
>
> squirrel cuisine...
>
> Along those lines, there has been a bit of an upsurge in interest in such things in UK cooking over
> the last 5 years. BBC radio also featured an interview with a chef who had squirrel specialities
> including a szechuan squirrel pancake dish. Apparently it takes quite a few to make a decent meal
> though...
>
> Pamela J Cross
> PhD researcher, Zoo/Bioarchaeology
> Archaeological Sciences, University of Bradford, BD7 1DP UK
> p.j.cross (at) student.bradford.ac.uk / pajx (at) aol.com
> http://www.barc.brad.ac.uk/resstud_Cross.php
> http://bradford.academia.edu/PamCross
>
> Life at the Edge "liminality...enable[s] evolution and growth ... Boundaries and edges also characterize the dynamics of landscapes ...
> environments..[both intellectual and physical]." Andrews & Roberts 2012, Liminal Landscapes
>
>
>
>
>
> -----Original Message-----
> From: GREG CAMPBELL <[log in to unmask]>
> To: ZOOARCH <[log in to unmask]>
> Sent: Fri, Aug 28, 2015 7:37 am
> Subject: [ZOOARCH] butchery of squirrel
>
> Dear Zooarchers: further to my post regarding squirrel butchery: the Joy of Cooking method I
> suggested recently was serendipitously demonstrated on British national television by the
> environmental activist George Monbiot (to a nervously talkative presenter):
>
> http://bbc.in/1Kb7NoC
>
> Greg Campbell
> The Naive Chemist
>
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