No leave for cop who shot turtle

Times Leader ^ | 7/15/2005 | RON LIEBACK

[PeterPrinciple]

Once they latch on, you've gotta kill them to make 'em turn loose.

When we caught a few while fishing, we cut their heads off to deal with them later but couldn't find them again because the bodies had walked off.

[Old Professer]

Shouldn't you feed him cornmeal and beer first to wash out his innards?

[Horatio Gates]

Squantos is scared of turtles.

Smack around some of these Seattle WTO protest turtles and ya get over that real quick like.

[CFW]

Shouldn't you feed him cornmeal and beer first to wash out his innards?

You are thinking about possum...and it's cornbread and buttermilk. LOL

[Squantos]

Hmmmm this guy isn't a turtle soup nazi is he ?

Hate Crime at dinner time .........film at eleven.

[ConservativeMan55]

LOL!

Coburn Lone Opponent On Spending Bill.

[savedbygrace]

When Galli took over, he attempted to pick it up. The turtle nearly bit the sergeant’s back, so he fired two rounds into the turtle’s head.

I would never turn my back on a snapping turtle.

[PBRSTREETGANG]

I have turtle soup every time I'm in New Orleans.

[PBRSTREETGANG]

Chef John Folse’s Creole Turtle Soup
Prep time: 2 Hours: Serves: 12

Chef John Folse & Company

Ingredients:
3 pounds cleaned snapping turtle
2 onions, quartered
1 stick celery, chopped
4 cloves garlic
1 bay leaf
2 gallons beef stock
1 cup vegetable oil
1 1/2 cups flour
4 cups diced onions
2 cups diced celery
1 cup diced bell pepper
1/4 cup minced garlic
1/2 cup tomato sauce
4 quarts reserved beef stock
2 whole bay leaves
1/2 tsp thyme
1/2 tsp allspice
Pinch of nutmeg
Pinch of mace
Pinch of cloves
1 tablespoon lemon juice
1/4 cup Heinz Chow Chow
1/2 cup Madeira wine
3 grated boiled eggs
Salt and cracked black pepper to taste

Method:
In a 3-gallon stock pot, combine turtle with beef stock or water, quarter onions, celery, garlic and bay leaf. Bring to a rolling boil and reduce to simmer. Cook until turtle is falling apart, 1 - 1 1/2 hours. Strain and reserve 1 gallon of stock. Discard vegetables and coarsely chopped turtle meat.
In a two-gallon stock pot, heat oil over medium high heat. Add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell peppers, and garlic. Sauté three to five minutes or until vegetables are wilted. Add tomato sauce blending well into the roux mixture. Add beef stock, one ladle at a time, stirring constantly until soup-like consistency is achieved. Additional stock may be needed during cooking to maintain consistency. Add turtle, bay leaf and season to taste with thyme, allspice, nutmeg, mace, and cloves. Add lemon juice and Chow Chow, bring to a low boil, reduce to simmer and cook approximately one to one and a half hours or until soup has developed its great flavor. Season to taste using salt and pepper. When ready to serve garnish with a tablespoon of Madeira wine and a tablespoon grated boiled eggs per serving.

HINT: This soup may be made with equal success using alligator, ox tail or any other soup meat. The use of grated eggs in this recipe is a carryover from when we used the fresh turtle eggs in the dish.

[Calpernia]

>>>>So what would happen to one of us serfs that shot a turtle in our yard?

Take my advice and frequently check on your state for the progress of introducing insane animal laws by the ASPCA.

http://www.aspca.org/site/PageServer?pagename=lobby_sessions&s_state=NJ

[El Laton Caliente]

I was thinking of a nice Cajun turle sauce'piquan...

[ahayes]

The PA Fish and Boat Commission considers this a "nuisance" call, and wouldn't respond to it (due to lack of manpower).

In that case, c'est la vie!