149105-your-favorite-chua-recipe

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The trick with Chua tail is cutting it into thin rings and then mixing it into a pilaf with strong, savory spices. It's the only way to cover up the burned smell and it's actually pretty tasty if you season it up right.	
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Hi!
 
So I wanted to know your opinions. For me, ofcourse, traditional chua in the pot drowned in milk cream with dumplings or potatoes.
Side dish of choice would be choked cabbage or spinach with some nice trace of garlic to cover some unpleasant taste tail any chua might leave.
 
Whats your recipe?	
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			Well thanks! Gotta write that down.	
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			I prefer the more traditional approach to cooking Chua, much like cooking any rodent. Roasted/Smoked maybe add rich smokey bbq sauce. 	
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{| class="blockquote"
I prefer the more traditional approach to cooking Chua, much like cooking any rodent. Roasted/Smoked maybe add rich smokey bbq sauce. 
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			Mondo is probably watching this thread for ideas for slow roasted Chua...	
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Just so you people know:
chua friend - not food!	
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{| class="blockquote"
Just so you people know:
chua friend - not food!
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{| class="blockquote"
Just so you people know:
chua friend - not food!
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Shucks. I thought this would be about Chua cuisine. Here's one of my favorites:
 
Crispy Roast Aurin
Tasty meal. Many leftovers. Great for sandwich or shredded over salad.
 
Ingredients:
1 Aurin, 40+ kg weight, cleaned and boned (difficult)
9 liters boiling water
270 grams Mikrosian salt
90 grams Loppspice
 
Oven heat, set to 220 C.
Cut off ears, tail, set aside for use in stock or experiments.
Rinse Aurin inside, outside. Perforate skin with sharp object, such as Aurin perforation cannon.
Place Aurin, face up, on rack in roasting pan. Pour boiling water over Aurin.
Cool Aurin, pat dry, spice inside and out with Mikrosian salt, Loppspice.
Roast Aurin 14 hours, turning every 2 hours, until skin is golden brown, crisp.
Aurin should rest 30 minutes before carving.	
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			Nothing really beats a good pulled chua sandwich.	
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{| class="blockquote"
Just so you people know:
chua friend - not food!
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{| class="blockquote"
Shucks. I thought this would be about Chua cuisine. Here's one of my favorites:
 
Crispy Roast Aurin
Tasty meal. Many leftovers. Great for sandwich or shredded over salad.
 
Ingredients:
1 Aurin, 40+ kg weight, cleaned and boned (difficult)
9 liters boiling water
270 grams Mikrosian salt
90 grams Loppspice
 
Oven heat, set to 220 C.
Cut off ears, tail, set aside for use in stock or experiments.
Rinse Aurin inside, outside. Perforate skin with sharp object, such as Aurin perforation cannon.
Place Aurin, face up, on rack in roasting pan. Pour boiling water over Aurin.
Cool Aurin, pat dry, spice inside and out with Mikrosian salt, Loppspice.
Roast Aurin 14 hours, turning every 2 hours, until skin is golden brown, crisp.
Aurin should rest 30 minutes before carving.
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			Normally Chua blow themselves up with their own experiments so there is no need to cook them.	
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