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Post by dennis on Jun 11, 2017 7:08:25 GMT -5
Went to a chinese buffet I hadn't been to for about 10yrs. last night, and was taken aback to seeing froglegs. I hadn't visited this establishment for quite a while because the food was not that great back then. Now under new management they have some very good new offerings at the buffet. I hadn't had froglegs for about 30+ years and forgot how good they are. I will be visiting this place again in the near future.
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Post by tnhunter54 on Jun 11, 2017 9:05:14 GMT -5
I like frog legs myself.
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Post by dannoboone on Jun 11, 2017 16:13:01 GMT -5
When serving in Thailand, I went to a restaurant and looked at the menu. I
came across one meal in which it mentioned delicious fried frog. Well, I love
frog legs and ordered, thinking they meant frog legs on the menu. Nope, they
came as whole frog, minus the head and entrails. It all tasted the same though,
very delicious.
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AJ
Full Member
Meatasarus
Posts: 182
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Post by AJ on Jun 11, 2017 17:33:25 GMT -5
I was first introduced to frogs legs on a Caribbean cruise as an entre one evening. I tried them and liked them. I have ordered them since when I see them on the menu. Not too many places here in the desert offer them though.
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Post by dennis on Jun 11, 2017 17:48:47 GMT -5
When serving in Thailand, I went to a restaurant and looked at the menu. I came across one meal in which it mentioned delicious fried frog. Well, I love frog legs and ordered, thinking they meant frog legs on the menu. Nope, they came as whole frog, minus the head and entrails. It all tasted the same though, very delicious. Back in the 80's a friend that I worked with and I used to on Fri. eves order all the frog legs and all the crab legs you can eat along with a few or more pitchers of kamakazes. Then we would begin speculating on what they did with the rest of the frog, wheel chairs etc. |
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Post by GMB54-120 on Jun 12, 2017 12:46:46 GMT -5
Google Chinese frog legs. You will get many hits and various recipes. A common way many Asian type dishes are "fried" is a combination of a marinade and cornstarch slurry. You make a wet marinade and add some cornstarch to the marinading meat. When stirfried it helps thicken the sauce. When deep fried it just leaves a very thin crust.
Rice wine, soy sauce, garlic, pepper and ginger are really common items used in many Asian type marinades.
BTW next time you go to the buffet look for Salt and Pepper Shrimp. Its normally shrimp in the shell fried in super hot oil. You eat it shell and all when its fresh out of the fryer. If it sets on the buffet table very long the shell is no longer edible so watch for them to bring it out. Get it while its still super fresh. Its mainly just salty with black pepper.
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