Thread: The Croc Hunter's Favorite Recipe

Originally Posted by Timber

Trust me, there are good applications for these under appreciated amphibians and reptiles

That is you, I never eat either one of those, have never and will never. Fits in with the category of "Long Pig" as far as I be concerned. Same with Sea Turtles, I will catch em, butcher em, but will not eat em.

I gigged frogs for the fun and some people wanted to buy some, so be it, but was not how I made a living tho.

I have eaten so many Dungoness crabs and Mexican lobsters that you would thing I could never eat another, but let me get close and I show ya.
I hang out at the fish camps on Baja and traded for Lobsters, There you can trade one Playboy or about any Girly mag. for a dozen Lobsters, and fished commercially for Crabs on the N. Cal and Oregon coasts.

Originally Posted by walrus

I feel sure FF is not a poo eating sort of dude

Are you kidding me? I've been married (and divorced) four fuckin times!

Ok, ok, I'll drop it. I agree with your standpoint on the Dungies. I lived in Oregon for a few years. Whenever I had time I'd make the trip out to the coasts to get em fresh out of the water. For those of you who don't know, this is the only way to eat crab. The Dungeness, in my opinion, is the most delicious crab out there. Its meat/shell ratio is second only to king crab and the flavor can be likened to lobster. Personally I prefer a good Dungie to an average lobster. I wish we could get them here. I used to buy them on the coast for 2$/lb.

Originally Posted by blackgang

That is you, I never eat either one of those, have never and will never. Fits in with the category of "Long Pig" as far as I be concerned. Same with Sea Turtles, I will catch em, butcher em, but will not eat em.

This meal sounds absolutely amazing. If anyone knows where to get this sort of thing in the LOS please let me know.

Originally Posted by El Gibbon

One of the finest meals I've encountered was on my first trip to Chengdu China. My country sales manager took me out for my first "REAL" Chinese meal.

Originally Posted by friscofrankie

Originally Posted by walrus

I feel sure FF is not a poo eating sort of dude

Are you kidding me? I've been married (and divorced) four fuckin times!

Fark ! Frankie ! ... Masochistic verging on coprophagic !

Originally Posted by Timber

Personally I prefer a good Dungie to an average lobster. I wish we could get them here. I used to buy them on the coast for 2$/lb.

Me too, lots beter than lobster, especially if in the 1 to 2+ kilo range, small ones not so good, and the last I bought was in Yreka at Raleys for $6 a pound.

Go over to Tillamook bay or any of the bays and rent a boat and some pots and go fish them for a few dollars a day, bring em in and cook them at the place you rented the gear, makes for a nice weekend, sometimes rainy and cold, but what the hell.
Ya know, my youngest son went to that culinary school where you went but was in 1984 I believe it was, just after I got sober..

Alligator sausage (cajun style) is much better than gator steak.

^I know what your saying. If I ever move back stateside it'll be to set up shop in Oregon. The food scene is incredible in Portland. WCI has been a household name there forever...how did your sons time there benefit him? Is he someone I might know in the PacWest food scene now?

Originally Posted by El Gibbon

Originally Posted by Timber

. Trust me, there are good applications for these under appreciated amphibians and reptiles.

One of the finest meals I've encountered was on my first trip to Chengdu China. My country sales manager took me out for my first "REAL" Chinese meal.

Starter was a bowl of ice and rice wine which contained dozens and dozens of small/baby live shrimp, don't know if they were brine or not. The thought of eating live critters almost put me off, but what the hey, did it and it was great.

Main course coming up, guy walks in with a rice bag for me to inspect the contents: yep a 1 meter live cobra. Not wanting to give my sales guy a leg up I nodded and smiled. Shortly after some 'yom sings' a platter arrived. It was the skin of the cobra, sliced into small rings, marinated in rice wine and spice. Very very tasty, a little chewy but nice all the same. Next up was the meat of the snake and two small bowls, one of bile and the other blood from previously live critter. Passed on the liquids. The meat was fantastic, lightly sauteed in butter, garlic, basil and crushed black pepper.

Yep it tastes "like" chicken, a long skinny one with a weird flavor. A meal not easily forgotten.

E. G.

This is not the 'usual' Chinese meal and usually bosses will take you out to experience it to impress,as it's expensive.

The good old Schichuan province meal starters are commonly known as 'Drunken Shrimp',absolutely delish (translate Chinese rice wine to Baijiou the rocketful equivalent to Thai Whisky.)Nothing compares to the weird feeling of swallowing crawly things,the Baijiou numbs the throat on their way down.

Eating Cobras is supposed to give you strength,I had the meat and skin prepared in a similar way to which you described but the offal was prepared in a soup.

White fungi similar to truffles accompanied the meal also and a selection of vegetables.We also had 'Hairy Crabs' from Shanghai on that occassion.

Not for the squeamish but got to try it once in a lifetime,Cobra is not bad.

Timber said"how did your sons time there benefit him? Is he someone I might know in the PacWest food scene now?"

No, I am afraid not, He did work down in old town Portland and then went to Denver and then down to Florida and worked in Calif, and also up in the San Juans and just all over, he kind of got the travel urge from me I guess, but he died in 1997 in Calif.

Originally Posted by Texpat

Alligator sausage (cajun style) is much better than gator steak.

Well bring some gator over and we use my stuff and make some cajun style croc sausage.,, only take a little while,, 2 days if ya want to smoke it..

Here something to go with the OP..

Dad Says 'Crocodile Hunter' Suffered
April 7, 2008, 1:25 PM EST
BRISBANE, Australia (AP) -- Late "Crocodile Hunter" Steve Irwin concealed pain and suffering behind his enthusiastic public persona, his father said in an interview broadcast Monday.
In the Australian Broadcasting Corp. interview, Bob Irwin, 68, said audiences failed to realize how much pain his khaki-clad son masked during his public performances.
He gave no details of the reasons for his son's private suffering.
"People don't realize just how much he gave of himself," his father said. "He was always very good in front of the media, and a lot of the pain and the suffering didn't show through."
Last month, Bob Irwin left Australia Zoo, which he founded 36 years ago in Australia's northeastern Queensland state, amid rumors that he had fallen out with his son's American widow, Terri.
He did little to squash those rumors, saying that he was leaving the family run zoo because he had become a "disruptive influence." He said "the problem I had was that the management and I didn't agree on certain aspects of Australia Zoo after Steve's passing."
Zoo director Wes Mannion, a close friend of Steve Irwin, said "it's not a rift."
"Bob has decided to go his different way," Mannion told ABC.
Steve Irwin is buried at a secret location on the property.
Terri Irwin has tried to dampen speculation that her father-in-law left because he disagreed with way his son's legacy was being handled.
Bob Irwin could not be immediately contacted for comment on Monday

This is not the 'usual' Chinese meal and usually bosses will take you out to experience it to impress,as it's expensive.

Yeah, tried to get a 'tongue-in-cheek" flavor with the caps, but alas to non avail. I only covered the wilder parts of the meal since I didn't want to hi-jack the thread.

Schichuan is my favorite ethnic food in China.

E. G.

Originally Posted by blackgang

Timber said"how did your sons time there benefit him? Is he someone I might know in the PacWest food scene now?" No, I am afraid not, He did work down in old town Portland and then went to Denver and then down to Florida and worked in Calif, and also up in the San Juans and just all over, he kind of got the travel urge from me I guess, but he died in 1997 in Calif.

Wow, you wouldn't believe how similar that is to my last 5 years. He must have been an exceptional man and an admirable chef at that point.