How to cook...

[NavEEd]

Flippers..

Considering all the contoversy, I'm thinking about supporting the hunt by
buying myself a feed of flippers...

Anyone know how to prep and cook them?

thanks.

[Devils Advocate]

"NavEEd" <nave...@hotmail.com> wrote in message
news:aPRYf.55368$VV4.9...@ursa-nb00s0.nbnet.nb.ca...

Ever try flipper pie? It's the worst food known for man to eat.
If you try it, have a chuck bucket next to you.

[Bill]

That may be your opinion of Flipper Pie....Mmmmmm :)

[grumpy]

Flipper Pie at Bidgoods is absolutely DELICIOUS

some like it some don't !!!!!

some like Liver and Onions.... I DON'T

"NavEEd" <nave...@hotmail.com> wrote in message
news:aPRYf.55368$VV4.9...@ursa-nb00s0.nbnet.nb.ca...

[NavEEd]

Seriously...

I had seal meat once before, my father cooked it up and told me it was
beef... (I was much younger and not adventurous, so he tricked me into
trying it, and I liked it.

So, I'll ask again, anyone have any preparation tips and cooking 'em?

"NavEEd" <nave...@hotmail.com> wrote in message
news:aPRYf.55368$VV4.9...@ursa-nb00s0.nbnet.nb.ca...

[Brenda]

Google and pick your choice. This site even has a recipe for 'Seal Brain
Fritters' yummm! Scroll down further for 'Baked Seal Flipper with
Vegetables' (seal flipper pie).

http://www.fica.k12.nf.ca/Grassroots/doti/sealing_recipes.htm

"NavEEd" <nave...@hotmail.com> wrote in message

news:0_TYf.55449$VV4.9...@ursa-nb00s0.nbnet.nb.ca...

[Dan Parrell]

Skin and clean, remove claws and as much fat as visible. Sprinkle generously
with baking soda, this makes fat rise to the surface. Cover and refrigerate
over night. Next day scrape again and then wash under warm water. Arrange in
baking pot sprinkle with salt pepper and large chopped up onion add water to
cover 1/2'' of the pot. Let bake for approx 2-1/2 hrs at 300 degrees. Add
vegetables more water and bake for another hour and then add pastry on top
or make thickening for gravy if desired and bake again for another half
hour. When vegetables are done remove and then make gravy.
Vegetables can be boiled seperately, flippers are usually cooked like pot
roast.

"NavEEd" <nave...@hotmail.com> wrote in message

news:0_TYf.55449$VV4.9...@ursa-nb00s0.nbnet.nb.ca...

[Jerry]

Wow Dan, you are just a veritable fount of knowledge aren't ya? Got a
scratch in a car, Dan got a fix; wanna cook a Lower Slobavia Goose, Dan got
the recipe, build a deck, Dan has the plans, codes, stress to breaking
tensile strength of wood cut in the rain forest of the Amazon. My gorsh I'm
in awe!

"Dan Parrell" <danparrell@*****somewhere.com> wrote in message
news:ReVYf.55479$VV4.9...@ursa-nb00s0.nbnet.nb.ca...

[Carter]

Young Martle wrote:

> On Wed, 05 Apr 2006 19:53:21 GMT, "Dan Parrell"
> <danparrell@*****somewhere.com> wrote:
>
>> Skin and clean, remove claws and as much fat as visible. Sprinkle generously
>> with baking soda, this makes fat rise to the surface. Cover and refrigerate
>> over night. Next day scrape again and then wash under warm water. Arrange in
>> baking pot sprinkle with salt pepper and large chopped up onion add water to
>> cover 1/2'' of the pot. Let bake for approx 2-1/2 hrs at 300 degrees. Add
>> vegetables more water and bake for another hour and then add pastry on top
>> or make thickening for gravy if desired and bake again for another half
>> hour. When vegetables are done remove and then make gravy.
>> Vegetables can be boiled seperately, flippers are usually cooked like pot
>

> You forgot the main procedure.
>
> Throw away the Seal and eat the vegetables! :-)
>
>
> Sorry, but I'm a Newf that likes everything except Seal.
> ( and most Turnip!)

You don't like turnip?

Plonk.

Just kidding. ;^)

Carter

[Dave McCarthy]

You can also soak it in tea to help get rid of the fat and the strong
taste.

[Brenda]

Check out my sister's seal flipper pie on free.nf.binaries.

"NavEEd" <nave...@hotmail.com> wrote in message
news:aPRYf.55368$VV4.9...@ursa-nb00s0.nbnet.nb.ca...

[Carter]

Young Martle wrote:
> On 5 Apr 2006 16:29:17 -0700, "Dave McCarthy"

> <davemcc...@hotmail.com> wrote:
>
>> You can also soak it in tea to help get rid of the fat and the strong
>> taste.
>
>

> Strange way to cook turnip if you ask me!

LOL!

Carter

[Carter]

Young Martle wrote:

> On Wed, 05 Apr 2006 23:12:55 GMT, Carter <per.ardua@adastra> wrote:
>
>> You don't like turnip?
>>
>> Plonk.
>>
>> Just kidding. ;^)
>>
>> Carter
>
>

> I know! Weird, huh?
> I eat just about everything else in the world!

Naw, not weird at all, about the same as me and parsnip. YUCK!

Carter

[Brenda]

If and when you cook a boiled dinner, try mashing the parsnip in with the
turnip. Add a little butter and pepper. Delicious.

"Carter" <per.ardua@adastra> wrote in message
news:0_ZYf.55644$VV4.9...@ursa-nb00s0.nbnet.nb.ca...

[Andrew]

Step #1: Open windows and turn on air exchanger

A

[Carter]

Brenda wrote:
> If and when you cook a boiled dinner, try mashing the parsnip in with the
> turnip. Add a little butter and pepper. Delicious.

Sounds like a sure fire way to destroy a great turnip. ;^)

Carter

[grumpy]

http://www.arscammell.k12.nf.ca/recipes/meals/flipperpie.html

http://www.everything2.com/index.pl?node_id=1271854 *******

I agree seal has its own taste but people have survived on it for a long
time !!!
its the way you cook it ...
my father got a doz flippers and a carcus every year cleaned it up and
stored it
for the whole year.

I guess its like squid to me its like eating rubber... chewy ! hate it.

and TURNIPS

"NavEEd" <nave...@hotmail.com> wrote in message
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[darryl]

soak em over night in a salt water solution

clean and pick em in the morning

season them with salt and pepper
put em in a roaster

slice up generous slices of fat pork and onions

lay the salt pork and onions ove the flippers in the roster

cover

and back at 375 for an hour

then add generous amount of largely chopped
turnip, carrot, parsnip, celery and potatoes and let cook until
done**depends on the size of the flipper

ladel your veggies and broth into a bowl and place yer flipper on top

there are baked flippers

ummmmmmmmmmmmmmmmmm goodddd

thanks
Darryl

>
> thanks.
>
>

[jim]

Title: Seal Flipper Pie
Yield: 1 Servings

Ingredients

3 seal flippers
1 very thin slices of fatback
1 pork
2 inches of water
5 onions, sliced
2 cn beef stock or
3 oxo cubes in
2 c water
2 ts savory
2 ts worcestershire sauce
1 carrot
1 parsnip
1 turnip
1 potatoes
1 flour to thicken
1 crust:
3 c flour
6 ts baking powder
1/4 ts salt
1/4 lb margarine
1 1/2 c milk

Instructions

Note: Skinned turres (a seabird, also known as murres) preboiled for
25 minutes in plain water, may be substituted.

1. Meticulously remove all fat from 3 seal flippers

2. Cover bottom of heavy skillet with very thin slices of fatback
pork.

3. Render the fat, then sear the well-seasoned flippers.

4. To a roasting pan add: 2 inches of water (5 cm if using metric
flippers (sic? measure); 4-5 onions, sliced; 2 cans beef stock or 3
Oxo cubes in 2 cups water; 1 - 2 teaspoons savory; 1 - 2 teaspoons
Worcestershire sauce

5. Add flippers, fatback and cook UNCOVERED for about 1 1/2 hours at
325 degrees F. At this stage the meat should be tender and the bones
can be removed if desired. Add carrot, parsnip, turnip or whatever
plus more water if required; cook an additional 20 minutes. Add
potatoes and cook a further 20 minutes or so. Add flour to thicken.

Crust: 3 cups flour 6 teaspoons baking powder 1/4 teaspoon salt Cut
in 1/4 lb. margarine, rub through fingers until stage of fine crumbs
then add 1 1/2 cups milk. Mix with spoon/hands, roll lightly, cover
flippers etc. in pan or dish. Cook at 375-400 degrees F until browned
(about 20 minutes).

Best cooked on a colman stove on your deck or in the shed. The smell
will either have them running to the table or out of the house.

Recommended wine: London Dock (an overproof dark rum). Newfie Screech
may be substituted.

[new...@gmail.com]

Thanks for the recipe Dan. Flippers were excellent last night.