It’s so fracking adorable, I could eat it up. Any recipes?
Remove skin, head, feet, tail Remove organs and anus, stuff organ cavity with mayo and garlic Cook at 350F 45 minutes or until interior reaches 74C
45 minutes at 350F seems like it will burn these tiny filets to a crisp, but I’ll try. I do love a mayo and garlic sauce.
You use F and C?
Eh, actually I’m being hypocritical here. Just earlier today I described the length of something as “a centimeter short of a foot”
I remember 74C as the chicken safe internal temp. My stick thermometer defaults to C, while my stove is graduated in F.
Probably a canadian
Only the English call them like that. In German it is the Siebenschläfer. Literally translated the seven sleeper.
https://en.m.wikipedia.org/wiki/European_edible_dormouse
Etymology
The word dormouse comes from Middle English dormous, of uncertain origin, possibly from a dialectal *dor-, from Old Norse dár ‘benumbed’ and Middle English mous ‘mouse’.
The word is sometimes conjectured to come from an Anglo-Norman derivative of dormir ‘to sleep’, with the second element mistaken for mouse, but no such Anglo-Norman term is known to have existed.[4]
The Latin word glis, which is the origin of the scientific name, is from the Proto-Indo-European root *gl̥h₁éys ‘weasel, mouse’, related to Sanskrit गिरि girí ‘mouse’ and Ancient Greek γαλέη galéē ‘weasel’.
The Wikipedia article slides over the word ‘edible’ like it’s a complete non-problem
The common name comes from the Romans, who ate them as a delicacy.
First paragraph.
https://en.m.wikipedia.org/wiki/Dormouse
The edible dormouse (Glis glis) was considered a delicacy in ancient Rome, either as a savoury appetizer or as a dessert (dipped in honey and poppy seeds). The Romans used a special kind of enclosure, a glirarium, to raise and fatten dormice for the table.[6] It is still considered a delicacy in Slovenia and in several places in Croatia, namely Lika, and the islands of Hvar and Brač.[7][8] Dormouse fat was believed by the Elizabethans to induce sleep since the animal put on fat before hibernating.[9]
The edible dormouse (Glis glis)
Glizzies
fucking elizabethans, no it can’t possibly be that they put on fat so they can —like— survive not eating; no it’s that the fat makes them sleep
brains so fucking huge they needed corsets and collars for structural support
Bless them for trying, Aristotle would have been proud!
Now I want to try one but only in that context.
The context of ancient Rome?
Roman style renfaire?
Romefaire.
Too busy getting seconds of the dormouse vindaloo
They’re eating the mice!
Their fault for being more edible than the rest. Get less tasty, maybe you’ll get a better name!
Why does “get less tasty” slap so hard as an insult
It doesn’t have to be an insult, it could be affectionate. (While nibbling off another appendage)
affectionate and possibly sensual
I’d wear a shirt with it.
It’s other common name is the European Fat Dormouse.
I don’t see why the need to shame. Some of us like our dormice with some fat on them.
Own it honey, you’re a snacc.
either as a savoury appetizer or as a dessert (dipped in honey and poppy seeds).
This. This is the content I’m on the internet for.
I love the immediate “a-and”. But I read it as a confident “aaand…” which I think is way funnier.
