How to Turn Your Furry Friends into Delicious Dishes

In the United States, a peculiar taboo stands firm. The taboo of people eating their pets, especially cats and dogs. This societal norm appears contradictory as various carnivore movements engage in elaborate and often provocative demonstrations of their indifference towards consuming animals such as calves or lambs, yet recoil in horror at the mere suggestion of consuming dogs. Dogs, in reality, are just another type of animal. Studies show that dogs are no more affectionate or intelligent than pigs or cows, both of which are valued in other cultures, such as the French or Indian cultures. Despite the aversion in the US, dogs possess unique qualities that make them an excellent and flavorful food source. When prepared properly, dog meat can be tender and flavorful, with a rich, savory taste that is unique among meats. The meat is often compared to pork or lamb but with its own distinct flavor profile. When prepared properly with spice and vinegar, dog meat can be tender and flavorful, with a rich, savory taste that is unique among meats. Connoisseurs describe the taste of dog meat as earthy yet floral, offering a unique culinary experience.

However, a heavily spiced puppy pot roast is not a particularly ideal candidate for a dish for the season of warmer weather. This month’s recommendation does not actually involve consuming your beloved puppy. Instead, consider using the lacto-bacteria found in their hair, which can help in making delicious dill pickles to enjoy during the warmer months. As the weather gradually becomes warmer, crispy, chilled dill pickles make for a perfect snack to complement the approaching summer season. Lacto-fermentation is a process where lactobacillus bacteria convert sugar into lactic acid, creating a sour flavor. This transformation occurs in an anaerobic environment, meaning without oxygen. Lactobacillus bacteria can tolerate some amount of salt, which is why it is used in the fermentation process to selectively inhibit the growth of undesirable microorganisms that are harmful to the human body. Additionally, the anaerobic conditions created during fermentation also prevent the growth of harmful fungi. As a result, lacto-fermented foods, such as pickles, are not only flavorful but also safe to eat.

Equipment:

Mason jar(s)

Ingredients:

1 teaspoon of dog hair
1 pound of cucumber
2 teaspoons of garlic powder
1 teaspoon of dill seeds
1 teaspoon of mustard seeds
1 tablespoon of sugar
5 teaspoons of table salt

Instructions:

Wash the cucumbers thoroughly under cold water.
Remove the flowering end of the cucumbers since it may harbor unwanted microbes. Slice the cucumbers if they are too large to fit in the mason jar.
Submerge the dog hair in a mixture of 2 percent salt and 98 percent water for 8 hours. This selective environment will isolate the lactic-fermentation bacteria while killing or inhibiting the growth of harmful ones.
In a large mixing bowl, combine the following: 1 teaspoon of dog hair, 2 teaspoons of garlic powder, 1 teaspoon of dill seeds, 1 teaspoon of mustard seeds, 1 tablespoon of sugar, and 5 teaspoons of table salt. Add water until the ratio is 2-3% salt and 97-98% water. Mix thoroughly.
Place the cucumbers into the mason jar/s and fill with brine until fully submerged. Make sure there are no pockets of air between the cucumbers. Air pockets in the brine can facilitate the growth of aerobic fungus.
Place pickle weights or a small plate to keep the cucumbers submerged beneath the brine.
Store in a cool, dry place.

Note: One can use pickling starter cultures instead of dog hair to supplement lacto-bacteria.

Photo Credits:

Leisergu, Wikimedia, 2008

How to Turn Your Furry Friends into Delicious Dishes

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