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#16
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Killing frogs
"Derek Broughton" wrote in message ... Gill Passman wrote: kathy wrote: ©anadian Ponder wrote: FRENCHMEN LOLOLOLOLOLOL! k :-) They taste just like chicken..... Frenchmen?? but with the disadvantage that there just isn't as much meat on a frog leg Oh... -- derek ============================= LOL! ;-) -- RM.... Frugal ponding since 1995. rec.ponder since late 1996. Zone 6. Middle TN USA ~~~~ }((((* ~~~ }{{{{(ö |
#17
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Killing frogs
kathy wrote:
Where I lived in Canada Frenchmen were not native west of the Rockies. k :-) Was that because someone mistook them for chicken and they couldn't run the risk???? :-) |
#18
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Killing frogs
Gill Passman wrote:
Hmmmm....now snails with garlic butter and a bit of parsley are an entire different ball game to frogs legs.....bit chewy and gritty if not prepared correctly but very nice once you get over the thought that you are eating a snail..... I find it interesting how certain foods are acceptable to certain cultures and how even those more adventurous still cannot pallet the thought of eating certain creatures.....over here there is a move towards marketing grey squirrels (may contain traces of nuts) but I can't quite bring myself to try....kangaroo meat, crocodile and allegator steaks have been available for years - but I can't quite get my head around serving them up for tea..... I love snails, and have had 'roo (which doesn't taste like chicken) and alligator (which does), but I still can't bring myself to eat tripe - even in France where they call it anduillette, so it's obviously much better. otoh, I'm a picky eater - ruined by English school dinners. I can eat practically anything that was never on the menu at school... A friend of mine's Mother was nuts about her Koi.....they had Japanese guests.....the culture is that they bring a gift to the host....in this case they did a bit of research and discovered that she was very fond of these fish....so they bought her 4, nicely gutted and wrapped in newspaper ready to serve for dinner once suitably cooked..... Well, they're just carp - not very appetizing as fish go, but not that bad. -- derek |
#19
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Killing frogs
Gill wrote Was that because someone mistook them for chicken and
they couldn't run the risk???? :-) We confined them all to a nature reserve called Quebec for their own safety... k :-) |
#20
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Killing frogs
Reel McKoi wrote:
"kathy" wrote in message ... Woe is me. Not enough wine in the world, I expect, to try frog legs or snails! FrogZilla, out in the pond as I type, is relieved to hear it. k :-) ===================== I had snails in a wine sauce in a French Restaurant in NYC years ago. They were delicious. My family actually go and pick them wild (snails) after rain. We make them in a spicy tomato sauce and have to pick them out yourself. It was a treat !!! |
#21
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Killing frogs
I had snails in a wine sauce in a French Restaurant in NYC years ago.
They were delicious. I've resisted commenting on this thread, but the "restaurant" mention hits too close to home, so here goes. I grew up in Newport, Rhode Island and, as a teenager, worked as a dishwasher at one of the fanciest restaurants in the wharf area. One of the things they served was Escargot. I'm not sure how they prepared the snail meat, but I do know that every night we'd run the large snail shells through the dishwasher so they could be reused. (Hey, not my idea; this was policy.) One night we were screwing around, as underpaid dishwashers in fancy restaurants often do, and we broke some of the shells open. They were loaded with little bugs. We broke more open and they were all loaded with bugs. These shells were coming off of customer's plates. It's still one of the fanciest restaurants in Newport, so I recommend avoiding the Escargot if you're in the area. Dave |
#22
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Killing frogs
The older the culture, the more likely they will eat whatever is EDIBLE no matter how
bad it tastes. The older the culture the longer they have survived all kinds of starvation events. OK OK .. so I am referring to the Chinese. We once went to a new years celebration with Chinese friends and their family and one of the traditional specialties was "sea cucumber". It was the nastiest, slimiest mess I have ever put in my mouth and spit out immediately. Sorry, but if it needs salsa or hot peppers or garlic up the ying yang in order to be edible, or if it has to be hidden (zucchini) then it just isnt making it onto my menu. Squirrel is good, but it is worse hell spitting out the shot than spitting fish bones. Ingrid On Fri, 30 May 2008 20:38:42 EDT, Gill Passman wrote: I find it interesting how certain foods are acceptable to certain cultures and how even those more adventurous still cannot pallet the thought of eating certain creatures.....over here there is a move towards marketing grey squirrels (may contain traces of nuts) but I can't quite bring myself to try....kangaroo meat, crocodile and allegator steaks have been available for years - but I can't quite get my head around serving them up for tea..... |
#23
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Killing frogs
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#24
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Killing frogs
On Tue, 3 Jun 2008 15:06:48 EDT, Derek Broughton
wrote: My wife & I and another couple went to a Chinese New Year dinner, and my friend still calls it our "Fear Factor" meal. I quite enjoyed it - after all it's better than they cook in English schools - I just have to ask, what do they serve in English schools, at least when you were a kid? I use to love our American school food back in my day. Now I not only couldn't eat it, but much of it would make me sick (wheat sensitive). ~ jan ------------ Zone 7a, SE Washington State Ponds: www.jjspond.us |
#25
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Killing frogs
"Pond Addict" wrote in message ... I had snails in a wine sauce in a French Restaurant in NYC years ago. They were delicious. I've resisted commenting on this thread, but the "restaurant" mention hits too close to home, so here goes. I grew up in Newport, Rhode Island and, as a teenager, worked as a dishwasher at one of the fanciest restaurants in the wharf area. One of the things they served was Escargot. I'm not sure how they prepared the snail meat, but I do know that every night we'd run the large snail shells through the dishwasher so they could be reused. (Hey, not my idea; this was policy.) One night we were screwing around, as underpaid dishwashers in fancy restaurants often do, and we broke some of the shells open. They were loaded with little bugs. We broke more open and they were all loaded with bugs. These shells were coming off of customer's plates. It's still one of the fanciest restaurants in Newport, so I recommend avoiding the Escargot if you're in the area. ================ The place we ate had the original snail still in the shell. We had to pick them out ourselves. If there were bugs we would have seen them. What did they reuse the shells for? What were they putting in the shell after the original snail was removed? -- RM.... Frugal ponding since 1995. rec.ponder since late 1996. Zone 6. Middle TN USA ~~~~ }((((* ~~~ }{{{{(ö |
#26
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Killing frogs
~ jan wrote:
On Tue, 3 Jun 2008 15:06:48 EDT, Derek Broughton wrote: My wife & I and another couple went to a Chinese New Year dinner, and my friend still calls it our "Fear Factor" meal. I quite enjoyed it - after all it's better than they cook in English schools - I just have to ask, what do they serve in English schools, at least when you were a kid? Guessing I'm a similar generation to Derek I'm going to stick up for English School dinners from the past (I can't excuse the current ones that are brought in by car from some catering service)....the English School dinner when cooked in the school's kitchen was an institution. I guess there may have been some bad ones but generally the food was "nutritional"....the mashed potato was sometimes suspect and the cabbage/greens were certainly boiled for a good few hours before they made the plate. It's funny in adult life to see other adults going for mashed swede, thick gravy, over cooked greens and lumpy mashed potato with a degree of nostalga only shared by those that had the same typical English School dinner.....I can see the description making some say "yuk" - I guess you had to be there.... Of course the best bit of an English School dinner in the 60s and 70s was the pudding.....I still have a guilty fondness for sticky sponge puddings with custard dating from my school days....add to that rice pudding and the occassional jelly and ice-cream treat....the only bad pudding was the tapioca which was served with a big blob of jam in the middle - the only appeal that had for me was stirring it until it had turned pink all the way through...chocolate semolina was border-line in the edible or yuk stakes - used to depend on your mood. To drink we had the choice of water or water (by the jug load) - used to come in garish metalic coloured jugs (gold, silver, red, green and purple IIRC) - we thought we'd hit a certain degree of sophistication when the school bought in glass jugs...The glasses were standard pretty much throughout the country I believe.... Overall, I think the standard of food served up in my school years was far superior to the stuff fed to our kids today but JMO :-) Gill I use to love our American school food back in my day. Now I not only couldn't eat it, but much of it would make me sick (wheat sensitive). ~ jan ------------ Zone 7a, SE Washington State Ponds: www.jjspond.us |
#27
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Killing frogs
Reel McKoi wrote:
================ The place we ate had the original snail still in the shell. We had to pick them out ourselves. If there were bugs we would have seen them. What did they reuse the shells for? What were they putting in the shell after the original snail was removed? Most, but not all places (in France, UK and Belgium), serve snails in shells giving the impression that it is the snail's original shell. The costs involved in providing the original shell with the snail would more than likely be prohibitive. Around 20 years or so ago, you used to see snails sold in the Supermarkets (I guess there weren't too many sales as it is now only specialist delis that sell them). The snails were canned/jarred and the shells came wrapped in selophane and stuck to the top of the container. The tins/jars of snails were also available for sales sans shells... Gill |
#28
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Killing frogs
~ jan wrote:
On Tue, 3 Jun 2008 15:06:48 EDT, Derek Broughton wrote: My wife & I and another couple went to a Chinese New Year dinner, and my friend still calls it our "Fear Factor" meal. I quite enjoyed it - after all it's better than they cook in English schools - I just have to ask, what do they serve in English schools, at least when you were a kid? Surely you've heard how bad English cooking is. Well, they hire the worst of them to cook in the school kitchens. The vegetables had to start boiling about 10am for a noon meal. It was all overcooked mush. The only things I really remember were cabbage, Brussels sprouts, and powdered mashed potatoes. All of which were vile. Cabbage and sprouts still make me vomit 40 years later. -- derek |
#29
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Killing frogs
Reel McKoi wrote:
The place we ate had the original snail still in the shell. We had to pick them out ourselves. If there were bugs we would have seen them. I'd be surprised if they were "original". It's my understanding that it's standard practice to reuse them. One wonders what's wrong with the shells the snails originally come in, though. What did they reuse the shells for? What were they putting in the shell after the original snail was removed? More snails. -- derek |
#30
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Killing frogs
I didn't run into school lunches until we moved to the States.
The vilest thing on the menu was something called Shepherd's Pie - crunchy ground beef, lumpy, oily gravy, gray veggies and a white whipped topping I think was potato dust and water. I worked in one elementary school this winter and every morning, when you walked in, the odor of stewed beans met you. Terrible way to start the morning. k :-) |
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