After the Poleshift, you find that all the food you know is gone...

There is time enough to star thinking of a new kind of food that always was there, but you ignored, and some recipes will help to change your mind:

1- Rats as Food:
Quoted:
"Brown rats and roof rats were eaten openly on a large scale in Paris when the city was under siege during the Franco-Prussian War. Observers likened their taste to both partridges and pork. And, according to the Larousse Gastronomique, rats are still eaten in some parts of France. In fact, this recipe appears in that famous tome.

Grilled Rats Bordeaux Style (Entrecote à la bordelaise)
Alcoholic rats inhabiting wine cellars are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broken wine barrels.


In West Africa, however, rats are a major item of diet. the giant rat (Cricetomys), the cane rat (Thryonomys), the common house mouse, and other species of rats and mice are all eaten. According to a United Nations Food and Agricultural Organization report, they now comprise of over 50 percent of the locally produced meat eaten in some parts of Ghana. Between December 1968 and June 1970, 258,206 pounds of cane-rat meat alone were sold in one market in Accra! This is a local recipe that shows the South American influence on West African cuisine.

Stewed Cane Rat
Skin and eviscerate the rat and split it lengthwise. Fry until brown in a mixture of butter and peanut oil. Cover with water, add tomatoes or tomato purée, hot red peppers, and salt. Simmer the rat until tender and serve with rice.

Stuffed Dormice / Ancient Rome
Prepare a stuffing of dormouse meat or pork, pepper, pine nuts, broth, asafoetida, and some garum (substitute anchovy paste.) Stuff the mice and sew them up. Bake them in an oven on a tile.

Roasted Field Mice (Raton de campo asado) / Mexico
Skin and eviscerate field mice. Skewer them and roast over an open fire or coals. These are probably great as hors d'oeuvres with margaritas or "salty dogs."

Farley Mowat also gives this innovative arctic explorer's recipe for souris à la crème.

Mice in Cream (Souris à la crème)
Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the sautéed mice to it, and warm them in it for about 10 minutes before serving.
end quoted
from:
http://bertc.com/subfive/recipes/cookingrats.htm

Then some recipes of Bugs, Worms, and Spiders, plenty of Proteins:

Natural Treat (Earthworms)
1 1/2 lb Earthworms
1/2 lg Onion, chopped
1/4 c Chicken bouillon
1 c Sour Cream
3 tb Butter
1/2 c Mushrooms (optional)
Whole wheat flour

Thoroughly wash and purge the earthworms before using them. To purge, boil the worms three times and then bake them in the oven at 350 degrees for 15 minutes.

Coat the worms with flour and brown them in butter. Add salt to taste. Add bouillon and simmer for thirty minutes, stirring occasionally. Sauté onions and mushrooms separately in butter. Add both to the earthworms. Stir in sour cream. Serve over rice or chow mein noodles.

Source: Urban Wilderness, A Guidebook to Resourceful City Living, By Christopher Nyerges. ISBN# 0-915238-28-4, pub 1979.

Spiders:
Quoted:

Steam your spiders live, as this is a safe method of both asphyxiating them and keeping them crisp and fresh. You'll want to chop the legs off the larger spiders and quarter them. Prepare a bed of romaine lettuce, parsley, Portobello mushrooms in season (chopped), radishes, and scallions. Toss in approximately 1 cup chopped spiders, much as you would in a seafood salad, then a generous amount of olive oil, vinegar, lemon juice, and fresh ground pepper. Bon appetit!
end quoted
from:
http://bertc.com/subfive/recipes/spidersalad.htm

Bugs:
quoted:
Fried Bugs
Ants

Flying ants and large termites emerge from the ground at the beginning of the rainy season in Sub-Sahara Africa. They fly to street lights by the thousands where excited children catch them in mid-flight, pluck off the wings, and gulp them down without a second thought. To prepare these crunchy delights, heat a pan and fry the ants dry. They produce a lot of oil from their bodies. Remove them from the pan, and dry in the sun or a low oven. Remove the wings by winnowing or picking them out and store until ready to eat.

Bee Larvae

Remove the bee hive or nest from the tree and boil it. Remove larvae from the comb and dry them. Fry them with a little salt and eat. No oil is required for frying.

Bush Crickets

These large green crickets swarm at street lights in April and May. Their long antennae distinguish them from locusts and grasshoppers. To prepare, remove the wings and the horned part of the legs. Boil them for 5 minutes and then dry in the sun or at a low temperature in the oven. Winnow away the wings if any remain by tossing them gently into the air, allowing the wings to blow away. If you are not skilled at winnowing, simply pick them out. Fry in a pan with salt. These may need a touch of added fat to fry or roast. Larger grasshoppers may be turned into a main course by frying with chopped onion, tomato, and a little flour.

Cicadas

Remove wings and fry with a little oil and salt.

Green Caterpillars

These emerge at the end of the rainy season and feed on grass. To prepare them, remove the intestines and stomach and boil for 5 minutes. Dry them in the sun or a low oven. Fry in a hot pan with a little oil when ready to eat. Sand Crickets

Dig these from the sand, remove stomach and intestines, and wash. Fry in a hot pan with salt and a little oil.
end quoted
from:
http://bertc.com/subfive/recipes/friedbug.htm

Rats taste like chiken Recipe:
Quoted:
Ingredients

* Fresh rats
* Fresh herbs
* Peanuts oil
* Chilli peppers
* Butter
* Peanuts

Preparation

* First you’ll have to blown the rat skin with a blowtorch.
* Then leave them cool down.
* When it cool enough, clean the rest of the skin with a steel wool.
* Eviscerate the rat and split it.
* Put all the good rat parts in a jar, with the fresh peppers and the herbs and the oil.
* Leave for it for half an hour to the fridge.
* Deep-fry until brown in a mixture of butter and peanut oil.
* Serve till hot with some crunchy peanuts.

Yummi, bon appetit
end quuoted
from:
http://blog.serialcooking.com/2009/01/2 ... e-chicken/

graphic images there:
http://blog.serialcooking.com/wp-conten ... 5a_rat.jpg

Hey recall

What do I do after the preparation is done, but my fridge is not working due to shift upsetting my electricity?



Lol - eeew

Cool recipes dude

No problem, just remember that with-out a cooloing device you get 2 hours before Thermal decomposition of meat...

If there is a Pole shift, I expect I will be wiped out along with most of my friends, family, cats, dogs, aswell as the rats and spiders. I intend to make the most of my life until such an event happens. I have stocked up a store cupboard , but ideally one would need to be living in the Atlas Mountains in Morocco, or somewhere similar to survive a Pole shift. While I live within a mile of the North Cornish coast. I am not planning to move.

before the poleshift you will polarize to one of the following orientations:
STS Service to Self
STO Service to others
and when your get your Survival mode ON!, you may need these facts:
"Europe was primarily affected by the Atlantic Stretch which increased volcanic activity both with currently active and inactive volcanos. Tidal bore was also significant in the low land areas and areas that lost sea level elevation. Earthquake activity was minor compared to other continents particularly those in proximity to the Pacific Region. "

Remember stay away (about 100 to 150 miles inland) of any SEA, and high as 100ft! England, Ireland and Scotland were also pulled down at least 20 meters.