Sun-Times Food Detective David Hammond, having apparently failed to draw enough hate mail with his piece on the Delafield Coon Feed last week, this week continues his march through the pantry of small furry creatures with a piece on eating groundhog. He hasn’t actually had it (the closest he’s come is guinea pig at a long-gone South American restaurant), but he notes that there’s nothing that exotic about eating it— a recipe for it exists in older editions of The Joy of Cooking, suggesting that the day was not that long ago when it figured in American diets, caught by Dad with his .22 and cooked by Mom on the old Franklin stove. With helpfully gruesome tips on not cooking your groundhog too soon before rigor mortis has subsided, it’s an article sure to draw outrage. And if it doesn’t, we have a feeling we know what’s coming up next. [Sun-Times]
