jamesp
Cave Dweller
Member since October 2012
Posts: 36,179
|
Post by jamesp on Oct 1, 2013 23:46:15 GMT -5
You got a pure strain of something from the south in ya.
|
|
|
Post by rockpickerforever on Oct 2, 2013 9:58:11 GMT -5
James, that is just beyond... way too freaky! I always knew salt wasn't good for you.
I never did cook frog legs (like I said, only ate 'em once), but I have cooked rattlesnake. That about jumps out of the pan as you're cookin' it up.
|
|
|
Post by Pat on Oct 2, 2013 10:39:30 GMT -5
I don't eat anything that is looking at me--- like trout with the head still on. I wouldn't even want something on my plate that was still wiggling! Seems soooo rude!
We were at a oyster bake once. It was my first. Had never had an oyster before. It looked too big and I wanted to see what was inside, so I took a bite. Yokes! It was looking right at me!
No more oysters for me. That was on Hartstine Island in Washington.
Agree with Jean. Frog legs taste like chicken.
|
|
|
Post by jakesrocks on Oct 2, 2013 10:53:02 GMT -5
You got a pure strain of something from the south in ya. Not the south, but my old man was a Kentucky hillbillie.
|
|
|
Post by jakesrocks on Oct 2, 2013 10:57:43 GMT -5
|
|
|
Post by Pat on Oct 2, 2013 12:38:15 GMT -5
Don, couldn't see the eyeballs. They look like worms. I like worms, but wouldn't eat them. Lots better things to eat!
I understand that grubs have a "nut-like flavor". No, thanks!
|
|
jamesp
Cave Dweller
Member since October 2012
Posts: 36,179
|
Post by jamesp on Oct 2, 2013 13:02:29 GMT -5
Well Don. Not much of a rise out of her.I think she is fond of jelly monsters like bryozoans.
|
|
|
Post by rockpickerforever on Oct 2, 2013 13:05:24 GMT -5
James, at least there is nothing crunchy there.
Pat, some of the Filipinos I know eat some pretty strange things as well - like balut. Partially developed duck embryo, boiled alive in shell, and eaten in the shell.
Sorry, no thank you. I don't eat beaks and feet!
|
|
jamesp
Cave Dweller
Member since October 2012
Posts: 36,179
|
Post by jamesp on Oct 2, 2013 13:18:37 GMT -5
How about Chinese buried eggs. Buried for in some cases years and then eaten!!&*%
|
|
Deleted
Deleted Member
Member since January 1970
Posts: 0
|
Post by Deleted on Oct 2, 2013 14:27:02 GMT -5
Don't say it, don't say it, don't say it. Ok I won't say it. Does anyone else talk to themselves or am I the only crazy one. Maybe I am the only one that does it in public.
|
|
|
Post by rockpickerforever on Oct 2, 2013 14:44:43 GMT -5
Jim, it's okay to do it in public. Just don't get caught doing it in public... People may think you are strange - or something.
|
|
|
Post by jakesrocks on Oct 2, 2013 14:51:25 GMT -5
Don, couldn't see the eyeballs. They look like worms. I like worms, but wouldn't eat them. Lots better things to eat! I understand that grubs have a "nut-like flavor". No, thanks! LOL. Believe me. The eyeballs are included. A friend in the Spanish Army introduced them to me. Tasty little critters. Check these pics. You can see the tiny eyeballs. aguarda.olx.es/angulas-vivas-iid-46497282
|
|
|
Post by wireholic on Oct 2, 2013 15:02:39 GMT -5
Reading this thread while eating my lunch - YUM! IMHO - frog legs don't taste a thing like chicken and neither does rattlesnake! Flips will eat just about anything!(I married one)
Jean - next time cook the snake on a skewer - they can't wiggle off!
|
|
Deleted
Deleted Member
Member since January 1970
Posts: 0
|
Post by Deleted on Oct 2, 2013 15:33:48 GMT -5
those are 1000 year old eggs. They make them in about 90 days. The soak the eggs in a caustic mud to do the transformation. I wanna try that! www.silkroadgourmet.com/making-1000-year-eggs/That turtle is a natural hybrid. Yellow bellies have that face, red-ears have that belly. It's is a naturally occurring "intergrade". Not surprising really. You can sell 3"-4" specimens at $2.50ea in hundred lots. The turtles with good resale value are protected in the states of origin. Must be reproduced outside of their range. For instance if you have tannic water you maybe can do (Clemmys guttata). Wholesale lots at $50ea or so.
|
|
Deleted
Deleted Member
Member since January 1970
Posts: 0
|
Post by Deleted on Oct 2, 2013 15:35:28 GMT -5
Too me, frog legs taste like meat. Not beef, but meaty. I sauced them with sauces usually used for beef. The texture is very much like poultry.
|
|
|
Post by jakesrocks on Oct 2, 2013 15:49:43 GMT -5
those are 1000 year old eggs. They make them in about 90 days. The soak the eggs in a caustic mud to do the transformation. I wanna try that! www.silkroadgourmet.com/making-1000-year-eggs/That turtle is a natural hybrid. Yellow bellies have that face, red-ears have that belly. It's is a naturally occurring "intergrade". Not surprising really. You can sell 3"-4" specimens at $2.50ea in hundred lots. The turtles with good resale value are protected in the states of origin. Must be reproduced outside of their range. For instance if you have tannic water you maybe can do (Clemmys guttata). Wholesale lots at $50ea or so. But are they tasty
|
|
|
Post by rockpickerforever on Oct 2, 2013 15:49:57 GMT -5
wireholic - The rattlesnake was dead (beheaded), gutted, skin removed, then cut into about two inch wide cross sections. Each section had three or four rib sections. These were dipped in egg and flour (or maybe bread crumbs? Been so long ago I don't remember) and then fried in hot oil. When they were being fried, that's when they about jumped out of the pan. I had been warned in advance about this, but it was still startling. The catcher of the snake, one of my neighbors in Alabama, was also the chef. He's also the one that showed me how to fiddle for worms. Really? You'd make and eat some of those? Ewwww! Do you not see what you typed? "Caustic mud." That sounds delightful. Scott, it is apparent you will eat almost anything! It's only a matter of time before you find something else that you are allergic to, LOL!
|
|
|
Post by wireholic on Oct 2, 2013 15:59:33 GMT -5
wireholic - The rattlesnake was dead (beheaded), gutted, skin removed, then cut into about two inch wide cross sections. Each section had three or four rib sections. These were dipped in egg and flour (or maybe bread crumbs? Been so long ago I don't remember) and then fried in hot oil. When they were being fried, that's when they about jumped out of the pan. I had been warned in advance about this, but it was still startling. The catcher of the snake, one of my neighbors in Alabama, was also the chef. He's also the one that showed me how to fiddle for worms. Hmmm - that sounds pretty good! We used to just shove a stick through them and cook over a camp fire. Only ate snake on camping trips - no eggs, flour or oil
|
|
Deleted
Deleted Member
Member since January 1970
Posts: 0
|
Post by Deleted on Oct 2, 2013 16:09:16 GMT -5
Jean, did you ever read the ingredients list of pre-packaged foods?
Pretzels are soaked in caustic lye solution for a short bit before baking. It gives them the characteristic flavor and crunchy shell. Delicious!But kryptonite for me. lol
I love science in food. So, yes, I may clean out my barbecue smoker and make a paste with the ashes, coat/soak a half dozen chicken eggs and see how it goes. I can see a "trip report" brewing for that one!
And yes, if other humans eat it and like it, then I will try it. I have indeed even eaten durian. Look that one up.
|
|
Sabre52
Cave Dweller
Me and my gal, Rosie
Member since August 2005
Posts: 20,466
|
Post by Sabre52 on Oct 2, 2013 17:22:09 GMT -5
I flat love herps! What an awesome thread. Except for Helen's off topic and intrusive verbal upchuck of course *L*.....Mel
|
|