Frogs frogs and more frogs

realityguy · Post by **realityguy** » Tue Jul 24, 2012 9:43 pm

I think "just for the fun of it" is more appropriate...

Post by **zelph** » Wed Jul 25, 2012 6:23 pm

realityguy wrote:I think "just for the fun of it" is more appropriate...

I agree, so let it be done!!!!

Post by **zelph** » Wed Jul 25, 2012 6:30 pm

Yeah, I was just teasing the frogs Just For The Fun Of It and then the notion of eating them came into play

I did a drive around the ponds today to get a rough head count on how many BIG ones there are to harvest.......lots

Post by **zelph** » Sun Jul 29, 2012 5:46 pm

Frogs are on this evenings menu

Caught yesterday, cleaned and marinated today, gone by the end of the day

I also did a good amount of bluegill catching and releasing. Just testing the waters with "poppers" excellent results. Using the poppers for frogs is an easy way to catch them. Yousa folks have to try the method.

.

Post by **Ridgerunner** » Sun Jul 29, 2012 8:48 pm

What was the point of that video?

I was waiting for the tutorial part on skinning and cleaning the frog the oriental way

that you found somewhere on YouTube. I hope they tasted good, anyway

Post by **zelph** » Sun Jul 29, 2012 9:27 pm

Ridgerunner wrote:What was the point of that video? I was waiting for the tutorial part on skinning and cleaning the frog the oriental way that you found somewhere on YouTube. I hope they tasted good, anyway

The point was to show I do handle them without reservation and I was a little reluctant to show the dispatching of their heads and skin which I do without reserve

My mama din't raise no woose

They did taste good and I am processing a bunch of short vids to show the cooking and the remaining bones after the fact

Two methods used to cook. Water boil and wrapped in aluminum non stick foil on a grille. Wood stacked verticle and top lit. One batch of fuel cooked 4 frogs to excell the greatest of cooks.

As everyone knows, frogs taste like chicken. That's the bottom line. Everyone seasons to their taste.

Next weeks cooking will be naked frogs on a skewer

and maybe a mess of bluegills on the side

Post by **zelph** » Sun Jul 29, 2012 10:37 pm

I cooked em up. One load of twigs stacked verticle and top lit cooked 4 frogs.

Silicone lid works great on Arctic U.S. Military canteen cup. Length of cup work well for frogs. The narrow design has it's place in compact kits. Can't complain about the low cost stainless steel cup. Rugged and looks good. Easy to drink out of the narrow end. Has some good qualities.

Post by **Ridgerunner** » Mon Jul 30, 2012 4:58 pm

The point was to show I do handle them without reservation and I was a little reluctant to show the dispatching of their heads and skin which I do without reserve My mama din't raise no woose

Maybe you could share the link you found on skinning the whole frog

They sure look good! Are you using Old Bay blacken seasoning

I just tried some Fat Boys All Purpose seasoning last night on some chix breast....AWESOME flavor

Post by **zelph** » Mon Jul 30, 2012 8:51 pm

I used oldbay for seafood, poultry, salads and meats.........kinda universal I;d say

The Blacken stuff sound interesting

I just tried some Fat Boys All Purpose seasoning last night on some chix breast....AWESOME flavor

Give a little hint on the flavor. India, mexically or chinese.

Post by **zelph** » Tue Aug 28, 2012 7:29 pm

edited a video to show the frog transporter. Caught a bakers dozen. Cooked them till meat came off the bone. Be back later, gotta go the post office and then to the campground........maybe tomorrow will complete recipe

see dan rush

bpLite

Frogs frogs and more frogs

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