Patriots, our recent feature on the discovery of a fossilized flying skwerl in Mongolia had some worried.
However, they weren't terribly concerned with our conclusion that the ancient gliding beast, Volaticotherium antiquus, drove the dinosaurs into extinction. Instead, they were apprehensive about visiting a skwerl-infested Mongolia in the here and now.
One writer summed it up this way:
You know I always suspected that the Mongol Hordes weren't charging towards something way back when, they were running away from something (emphasis added). And the Great Wall of China wasn't built for nothing!!!! ...So I'm unpacking my bags right now!
Patriots, we didn't mean to imply that Mongolia is a dark nation ruled by salivanous nutzys. Our feature, A Soar Subject, was about an extinct chitterbox and its role in squirrel world domination's formative years (see link below).
To be sure, Mongolia has its share of maniacal skwerlballs. Consider the Long-Tailed Ground Squirrel photos below:
PHOTO CREDIT: DANNY YEE; CLICK SKWERLS FOR COMMENT
But Mongolia is a nation apart. It's a wonderous place where skwerls are kept in their place and skwerlhuggery for all practical purposes is nonexistent.
How can we be certain? Consider the Mongolian culinary practice of Boodogging. Boodog is a 5000 year old method of cooking critters, especially that englutted dirt nutzy, marmots.
Marmots are found abundently throughout Mongolia. Most people, even some skwerlhuggers, do not recognize it as a skwerl, but rest assured, it is.
The Boodog cooking technique eliminates the need for pots and pans. You simply get yourself a marmot, cut off its head, rip out the insides, put the edible parts back in, seal it up, and roast the carcass until done. Easy as pie.
Don't believe us? Check out the video below...
FROM HUNT TO FEAST: A HAPPY TOURIST CHOWS DOWN ON BOODOG-ROASTED MARMOT
There you have it, Patriots. Proof positive that you can pack your bags and enjoy a holiday in a nation that knows how to deal with the drooling nutcrunchers: no nutzy coddling, no sniveling skwerl-firsters to interfere... Just good eating and plenty of it!
Marmot Boodog Recipe
With the opening of a marmot-hunting season, Marmot Boodog becomes a very popular and fun outdoor activity for Mongolians, especially men. Marmot hunting and boodog cooking is a prerogative of men. A freshly killed marmot is separated from intestines and cleaned. Then, a prepared marmot is filled with preheated hot stones and tightly sealed. The marmot meat is cooked by the heat of stones from inside. Additional heating is provided by open fire or gas burner. The same amount of precaution as described above must be used for handling the marmot cooking process. When done, the marmot meat is very tender and tastes like wild duck according to some foreigners.
Ingredients (5 servings):
1 medium marmot
From small to medium sized smooth stones
Cooking time: Approximately 1.5 hours
Clean the marmot, separate the intestines and slightly remove hair from the skin. Rub the inside with salt, fill up with hot stones and seal tightly. Additionally, roast the marmot on slow open fire or with a gas burner. Usually, Mongolians do not use seasonings in order to keep the specific taste of marmot meat. When the cooking is done, the stones are pulled out, rolled in hands, the meat is cut into pieces and served hot.
Quick Fact: In 1985 Mongolia exported more than 1 million small hides, which included some of the 763,400 marmot pelts and 23,800 squirrel skins. (Source: U.S. Library of Congress)
MORE TRAVEL ALERTS
BLACK SKWERL'S BURDEN
THE HELSINKI HORROR
MONGOLIAN TOURISM WEBSITE
BOBAK MARMOT INFO
GHENGIS KHAN INFO