ASK FLUFFIESAREFOOD
Volume 2 Number 8
Hello again, Fluffherders! It’s July 23, 2085, and time for another edition of Ask FluffiesAreFood, the advice column that seeks to answer questions of fluffherders and fluffy eaters everywhere! If you have a question, just ask here!
Today, I have a recipe to celebrate the career of legendary fluffy artist EgorAlexeev, whose illustrations of fluffy life helped to document the American story of the 21st Century. One of his most celebrated animaitons, “Robot ripping the legs off a desperately crying wingie babbeh,” was released this day in 2018. Fans around the world celebrate this with a traditional meal of fried foal legs, and you can join in the celebration with today’s recipe!
The fastest way to harvest fresh foal legs is to harvest the entire foal by cutting or breaking the neck, gutting, skinning, and butchering; the remainder of the foal meat can be set aside for later consumption.
However, the traditional way to harvest legs for this recipe is to obtain them from living foals. You can do this by strapping the foal to a skinning board, corking and gagging the foal, and then cutting or twisting the legs off at the joint. This will cause the foal to scream, and if not properly gagged, the foal may scream LOUDLY. Therefore hearing protection is recommended. You will also want to keep other fluffies in a soundproofed room, watching Fluff TV, while doing this, or it may cause them premature distress.
Once the live foal’s legs are removed, it is best to harvest the rest of the foal, unless you plan to sell it as a pet pillowfluff.
FRIED FOAL LEGS
INGREDIENTS
Legs from four foals, sixteen total, fresh or frozen.
80 mL (1/3rd cup) milk, fluffy or cow
160 mL (2/3rd cup) corn flour
5 mL (1 tsp) salt
5 mL (1 tsp) cayenne pepper
5 mL (1 tsp) paprika
5 mL (1 tsp) garlic powder
Oil or fat for deep frying - fluffy tallow is traditional, but you can also use peanut or canola oil. You want enough to fill a cast iron skillet 2 inches deep.
DIRECTIONS
Completely thaw foal legs, if frozen, or harvest and skin, if fresh.
Combine corn flour, salt, cayenne pepper, paprika, and garlic powder in a bowl.
Dip each foal leg in milk, then coat in flour and spice mixture.
Heat tallow or oil to 190 degrees Celcius (375 degrees Fahrenheit)
Fry coated foal legs in hot fat for 2 minutes until golden brown.
Drain on paper towels, and keep in an oven set to 165 Celcius (325 Fahrenheit) until all the legs are fried.
Serve with lemon wedges, vinegar, and cocktail sauce.
Ask FluffiesAreFood is a service of the Fluffherders’ Association of America. If you have a question about raising, slaughtering, or eating of fluffies, you may comment here.