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The Croc Hunter's Favorite Recipe
Crocodile Medallions with Sambuca Sabayon
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
Ingredients :
8 x 100 g Crocodile Medallions 200 ml Olive oil 20 gm crushed Fennel seeds 5 gm black Pepper 2 x Egg yolks 20 ml Sambuca 60 ml White wine Salt to taste
Do you leave the crocodile skin on the outside when you cook them?
I dunno...ask Noodles - he gave me a Red for the pic?:confused:
And now momo8 too!
What's blasphemous about the pic?:confused::confused:
Was gonna give ya a green, but says I outta ammo.
Good one booners, have some Croc Meat in the Fridge, now I know what to do with it.
Croc meat is delicious.
NOPE, sorry guys, I only eat Herbivores, no carnivores or carrion eaters:)
I love using good gator meat, I used to get good stuff from down south when I lived in the lower 48. I saw some croc meat here at Makro, I've eaten my share of gator but never croc, anyone had it or a similar product? I'm gonna give it a whack and see how it turns out. I'll post a recipe on my "steal timba's recipe thread". And if anyone knows where to find steaks like the ones from the pic please let me know. Those look delicious. RIP Steve.
Eaten it before but only the meat from the tail. Tastes like a cross between frog and chicken, not bad.
Steve Irwin 'The Crocodile Hunter' was an Aussie icon before his untimely demise after being stung by a sting ray barb.Using his image to sell croc meat is offensive to most.Photoshop the pic out.Quote:
Originally Posted by Boon Mee
Global mourning
News of Irwin’s death reverberated around the world, where he won popularity with millions as the man who regularly leaped on the back of huge crocodiles and grabbed deadly snakes by the tail.
More here http://www.msnbc.msn.com/id/14663786/
“Crikey!” was his catch phrase, repeated whenever there was a close call — or just about any other event — during his TV programs, delivered with a broad Australian twang, mile-a-minute delivery and big arm gestures.
“I am shocked and distressed at Steve Irwin’s sudden, untimely
and freakish death,” Australian Prime Minister John Howard said. “It’s a huge loss to Australia.”
Conservationists said all the world would feel the loss of Irwin, who turned a childhood love of snakes and lizards and knowledge learned at his parents’ side into a message of wildlife preservation that reached a television audience that reportedly exceeded 200 million.''
^I tried to red you for that sycophantic rant but currently out of ammo.
I'm sure Steve wouldn't have minded selling a bit of old croc meat. He hasn't been canonised yet.
Well then how come everyone says frog taste like chicken ??Quote:
Originally Posted by Begbie
^ Protien structure in frog meat is very similar to chicken, and its a "white" meat being as these animals are poikilothermic, there is not alot of blood in them. Most people associate food memories from unknown dishes with something they've had. I would describe good frog meat as being a bit chewy with a texture of an aquatic chicken. It has alot of collagen in it, this is what gives aquatic food its unique "sliminess". Check out my "steal TIMBA'S recipes" thread for a frog leg recipe.
Once you've completed a $40 K culinary course you will realise it is actually much closer to aquatic chicken. :)Quote:
Originally Posted by blackgang
But when asked what it tasted like [Croc] It was said to taste like Frog or Chicken,, but those who have been asked what frog taste like always say Chicken.
But thats what snake eaters say too, "Taste like Chicken"
Pobly ask what Pussy taste like they would say "Taste like chicken of the sea" 555
BTW; I don't eat no fuking frogs either..But I don't think much of chicken..
Never did find anything that will beat a big beef steak, or maybe a nice bunch of lobsters.
Bullshite,crocodille tastes like crocodille,frogs taste like frogs,snakes taste like snakes and so on....ask a stupid question and get a stupid answer.
I've had frog and Gator. Both taste like shit in my opinion.
And of course you are speaking from experience?Quote:
Originally Posted by friscofrankie
And...the question begs - what's blasphemous about the pic?:confused:Quote:
Originally Posted by momo8And of course you are speaking from experience?Quote:
Originally Posted by friscofrankie
Offensive to whom?
Never ever been around crocs or gators, but have giged lots of big bullfrogs with legs big as chicken legs up in the Deltas and around Sacramento/Stockton in the slews, butchered em and sold em, but never tried to eat one tho, just ain't my kind of eating.
Quote:
Originally Posted by momo8And of course you are speaking from experience?Quote:
Originally Posted by friscofrankie
FF said " I've - had - frog - and - Gator."
Got it, now? I guess that means he's speaking from experience. But maybe I'm the one not getting it...:rolleyes:
BTW, I don't see anything blasphemous in this thread. Steve Irwin, though a thoroughly good guy was not a saint, nor a deity, was he?
Was he a veggie?
I have eaten Alligator but can't really remember the flavour it was fecking chewy though!
"Never did find anything that will beat a big beef steak, or maybe a nice bunch of lobsters." - bg....agreed, wish I could get reasonably priced lobster here, the rock variety's ok but nothing beats big red. Regarding your selling slimy things but not eating them, 1st you must be a hell of a salesman to push a product you can't personally attest too, 2nd..you missed out man. A man with your level of culinary knowledge should open his horizons a bit. Anything can taste like shit if it's improperly prepared, especially these proteins in question. 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.Quote:
Originally Posted by Timber
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.
Quote:
Originally Posted by November RainQuote:
Originally Posted by momo8And of course you are speaking from experience?Quote:
Originally Posted by friscofrankie
FF said " I've - had - frog - and - Gator."
Got it, now? I guess that means he's speaking from experience. But maybe I'm the one not getting it...:rolleyes:
BTW, I don't see anything blasphemous in this thread. Steve Irwin, though a thoroughly good guy was not a saint, nor a deity, was he?
Was he a veggie?
I think momo's referring to the 'tastes like shit' reference NR.
I feel sure FF is not a poo eating sort of dude but then again, you never know ...
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.Quote:
Originally Posted by Timber
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.
Are you kidding me? I've been married (and divorced) four fuckin times!Quote:
Originally Posted by walrus
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.
Quote:
Originally Posted by blackgang
This meal sounds absolutely amazing. If anyone knows where to get this sort of thing in the LOS please let me know.
Quote:
Originally Posted by El Gibbon
Fark ! Frankie ! ... Masochistic verging on coprophagic !Quote:
Originally Posted by friscofrankie
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.Quote:
Originally Posted by Timber
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?
This is not the 'usual' Chinese meal and usually bosses will take you out to experience it to impress,as it's expensive.Quote:
Originally Posted by El GibbonOne 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.Quote:
Originally Posted by Timber
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.
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.
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..Quote:
Originally Posted by Texpat
Here something to go with the OP..
Quote:
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
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.Quote:
This is not the 'usual' Chinese meal and usually bosses will take you out to experience it to impress,as it's expensive.
Schichuan is my favorite ethnic food in China.
E. G.
Dungeness is also a fishing port at the end of the Herbert river in Far North Queensland whose outlet is at the bottom of the Hinchinbrook passage - co-incidently the mudcrabs there are known the be amongst the best and are full all year round - beautiful areaQuote:
Originally Posted by Timber
https://teakdoor.com/images/imported/2008/04/292.jpg
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.Quote:
Originally Posted by blackgang