MikeLigalig.com

Ako ni bag-ong pet

Nasagolag river turtles hehehe

have you given them names?  our last turtle (a land turtle) was named ceferina (we just presumed the turtle was a 'she').  it was in dubai.  kay di lagi madala ang turtle pag-uli namo from dubai for good and there were no takers, we traveled for kilometers to take ceferina to a turtle rescue foundation director who took ceferina as her own.  nahawasan gyod mi.

now pa ko nakakita ug box turtle.  it must be a land turtle because it has claws instead of flippers(?)

Kuyawa lagi pod sa choice of name. Murag myembro sa Principalia...

Box turtles are land turtles. I gave them all names, per request kung mo request sila ilang ngan maoy ingan hehehe

hehehe, nice.  hinaot ang apelyido di lungay tanan.  abi pa lang, bol-anon pod.

Quote from: Lorenzo on August 27, 2013, 07:57:09 AM
Kuyawa lagi pod sa choice of name. Murag myembro sa Principalia...

credit our 6-year-old at the time.  i think she got it from a barbie doll video or something.  i would have preferred a russian name for the turtle, like olga or natasha, but she beat me to it.

hahaha. mao ba? nindot baja ang ngalan...

Do you have a picture of Dona Senyora Ceferina?

Mga Creole name, one Japanese and one American (facebook friends request nga ngan hehe)

Quote from: chicogon on August 27, 2013, 03:43:00 AM

I'm naming the big one as Masaharu !

The littlest one as Tomoyuki !

Quote from: chicogon on August 27, 2013, 03:42:11 AM

The one on the left is MacArthur and the one on the right is Hirohito.  

He he, Hirohito reminds me of one of my box turtles long ago...

Here's a picture of him:

The Japanese name is Hana, meaning, "flower."

Quote from: Lorenzo on August 27, 2013, 08:10:20 AM
I'm naming the big one as Masaharu !

The littlest one as Tomoyuki !

hinaot wa nilay yataki ug tamaki.

Quote from: Lorenzo on August 27, 2013, 08:12:14 AM
The one on the left is MacArthur and the one on the right is Hirohito.  

wow, historical, ww2 vintage.

Quote from: hubag bohol on August 27, 2013, 08:41:33 AM
He he, Hirohito reminds me of one of my box turtles long ago...

Here's a picture of him:

cool.  labad gyod lagi ka, bai hubs.

Kini nuon iya ngan Brutus hehehe... land turtle gehapon

Quote from: chicogon on August 27, 2013, 08:49:20 AM
The Japanese name is Hana, meaning, "flower."

nice.  hana must be the cute one, though i must admit everyone is really cute.

30-year old land turtle, Brutus

85-pounder, Brutus

Quote from: chicogon on August 27, 2013, 08:56:37 AM

amazing!  am i seeing its real color?  brutus is golden?  never saw one like him, that's why.

Quote from: islander on August 27, 2013, 08:59:46 AM
amazing!  am i seeing its real color?  brutus is golden?  never saw one like him, that's why.

Close to light brown or Pinoy complexion. Basin taga Caingget ni siya

http://www.youtube.com/watch?v=WA7DLkkfI9U#

Brutus d' Turtle

He loves grass, lettuce and people

caesar awaits you, brutus.  aguy, kun taga-caingget ni si brutus, basin baya tirol ang apelyido?  (afir, vida!)  ug basin baya nisunod ni siya ni fr chic o'er hills and seas and forests and mountains, all the way to louisiana, down in pidgin land?

Creole Turtle Soup Recipe
http://www.nolacuisine.com/
Posted by Danno


Turtle Soup is almost as synonymous with Nola Cuisine as Gumbo, in fact, it probably outsells the Gumbo in a lot of establishments. Unlike the clear Turtle Soups made in other parts of the world, the Louisiana variety is a dark, robust soup, bordering on a stew. There are also Mock Turtle Soups which are good as well, usually made with Beef and Veal. I have more than a sneaking suspicion that most restaurant versions are a combination of the two. Turtles are said to contain about 7 different flavors of meat, so it would be very easy to slip a more inexpensive meat in with the Turtle, I’ve even heard of some places slipping in some Alligator. I always raise an eyebrow when the “Turtle Meat” in some versions is ground, as opposed to cubed, it’s a red flag that says “Probably Not All Turtle Meat Here.” That’s fine though, they still taste delicious, and it would take a very refined palate to tell the difference.

As far as finding Turtle Meat in your area, you may have a bit of a challenge. If you have a great Asian Market in your area, it’s probably your best bet, they may even have them live if you would like to butcher them yourself. It’s a messy business though, with a lot of blood and Post Mortem squirming. No thanks, I buy frozen. If you do butcher your own you will have access to ingredients that squeamish cooks like myself can’t find in the freezer. Calipash and Calipee, and possibly Turtle eggs. Some connoisseurs have said that they can tell if a Turtle Soup is truly authentic by the lumps of Calipash and Calipee in the soup. Calipash is the dull-green fatty substance inside the upper shell (Carapace). Calipee is the light yellow fatty substance attached to the bottom shell (Plastron).

If you can purchase bone-in Turtle Meat, do so! You can Roast the bones and infuse the flavor into your Beef Stock. Roast them in a 400 degree F oven until a nice deep brown, then add them to your Beef Stock and simmer for 30 minutes to an hour.

Here is my recipe:


Creole Turtle Soup Recipe

Roux:
1 Cup Unsalted Butter
1/2 Cup All Purpose Flour

4 Tbsp Usalted Butter
1 lb Turtle Meat Cut into 1/2 inch cubes
1 1/2 Cup Onion, Finely Diced
1 Cup Celery, Finely Diced
1/4 Cup Green Onion, Finely Sliced
2 tsp Garlic, Minced
2 Fresh Bay Leaves
1 1/2 Cup Fresh Tomato, Diced
1 Qt Beef Stock
1 Pinch Cayenne
1 Pinch Ground Allspice
2 Tbsp Fresh Thyme Leaves
1 Tbsp Fresh Marjoram, Chopped
Salt and Black Pepper to taste
1/4 Cup Fresh Lemon Juice
4 Tbsp Worcestershire Sauce
3 Tbsp Sherry
3 Hard Boiled Eggs, Whites diced, Yolks Riced
Lemon Slices
5 tsp Italian Pasley, Finely Chopped

Melt the 1 Cup of Butter in a heavy bottomed saucepan, whisk in the flour, cook to make a peanut butter colored Roux. Set aside.

In a large saucepan or dutch oven, melt the 4 Tbsp of Unalted Butter over medium-high heat, add the diced Turtle Meat and saute until nicely browned.
Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper. Saute until the vegetables are tender.
Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes.

Add the Beef Stock, Worcestershire, Cayenne, Allspice, and Bay Leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface.

Whisk in the Roux, simmer until thickened and smooth. Add the Thyme, and Marjoram, simmer for 15-20 minutes more.

Add the Lemon Juice, 3 tsp of the Parsley, and the riced Egg Yolk, heat through.

Serve garnished with Lemon Slices, Diced Egg Whites, and Parsley. Add the Sherry at the table, about 1-2 tsp per bowl.


Serves 4-6

Quote from: islander on August 27, 2013, 09:27:51 AM
caesar awaits you, brutus.  aguy, kun taga-caingget ni si brutus, basin baya tirol ang apelyido?  (afir, vida!)  ug basin baya nisunod ni siya ni fr chic o'er hills and seas and forests and mountains, all the way to louisiana, down in pidgin land?

come at once brutus. take my life away. the old man is tired and want to

Rest Internet Peace

Quote from: hubag bohol on September 05, 2013, 10:32:24 AM
Here is my recipe:


Creole Turtle Soup Recipe

Roux:
1 Cup Unsalted Butter
1/2 Cup All Purpose Flour

4 Tbsp Usalted Butter
1 lb Turtle Meat Cut into 1/2 inch cubes
1 1/2 Cup Onion, Finely Diced
1 Cup Celery, Finely Diced
1/4 Cup Green Onion, Finely Sliced
2 tsp Garlic, Minced
2 Fresh Bay Leaves
1 1/2 Cup Fresh Tomato, Diced
1 Qt Beef Stock
1 Pinch Cayenne
1 Pinch Ground Allspice
2 Tbsp Fresh Thyme Leaves
1 Tbsp Fresh Marjoram, Chopped
Salt and Black Pepper to taste
1/4 Cup Fresh Lemon Juice
4 Tbsp Worcestershire Sauce
3 Tbsp Sherry
3 Hard Boiled Eggs, Whites diced, Yolks Riced
Lemon Slices
5 tsp Italian Pasley, Finely Chopped

Melt the 1 Cup of Butter in a heavy bottomed saucepan, whisk in the flour, cook to make a peanut butter colored Roux. Set aside.

In a large saucepan or dutch oven, melt the 4 Tbsp of Unalted Butter over medium-high heat, add the diced Turtle Meat and saute until nicely browned.
Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper. Saute until the vegetables are tender.
Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes.

Add the Beef Stock, Worcestershire, Cayenne, Allspice, and Bay Leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface.

Whisk in the Roux, simmer until thickened and smooth. Add the Thyme, and Marjoram, simmer for 15-20 minutes more.

Add the Lemon Juice, 3 tsp of the Parsley, and the riced Egg Yolk, heat through.

Serve garnished with Lemon Slices, Diced Egg Whites, and Parsley. Add the Sherry at the table, about 1-2 tsp per bowl.


Serves 4-6

It's a NOLA Recipe!!!

Hmm, lami ba? Lahi ra sa pawikan cooked in sambag and black beans sa Pasil?