Congregate alls of ye' who bes a froggy!
Yay! We have a home now!
*croack, croack, croack, croack, ribbit, croack*
YAY! Let's find some lilypads to sit on!
***RIIIIIIIIIIIIIIIIIIIIIIIIIIBBBIT!***
**CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK** **CROAK**
Lilypads FTW!
...Bud!...
Froggies FTW!
Ah bonjour mes amis, I would love to have you over for dinner later!
Vous êtes un garçon fou! Fermez votre bouche!
Vous etes un garcon fou! Ferme ta bouche!
Ah, mon petit roussette, surely we can deescuss thees by the stove. Did I ever show my favorite sauteuse?
I had enough sauteuse tours when I went on vacation in the Big Easy, thank you.
grumbles
"Blibdoolpoolp curse all French chefs and their silly hats."
Hops away
*Clang*
Oh mon dieu, the pot, eet sleeped from my hands.
Ho ho, how embarassing...
Quel Damage!
The small frog blinks up from the floor, flattened like a pancake
You realize ... This means WAR.
Funny...you don't look like a Wayne Reynolds Kuo-toa...
*Clang*
Oh mon dieu, the pot, eet sleeped from my hands.
Ho ho, how embarassing...
It had to be you.... Ribbit!
|
Frog Leg Sauce Piquant
Makes:
Prep Time: 20 minutes
Cook Time: 1 hour, 0 minutes
Ready In: 1 hour, 20 minutes
Anyone who thinks frogs are just for little kids to put in their pockets and play with, have never eaten fried frog legs or frog sauce piquant. In this dish most cajuns will use the head and body carcuss for the sauce piquant and save the legs for frying. Most people think frogs taste like chicken......I say it taste even better than chicken. Speaking of which, as the recipes notes you can use use instead of frog meat, chicken or catfish. Both are totally wonderful in this dish. This recipe came out of The Tobasco Brand Cookbook that I bought at a half-price bookstore. I could not figure out why they wanted to get rid of it. Oh well, Lucky Me!
Ingredients
2 tbsp vegetable oil 1/4 cup all purpose flour
3 tbsp butter 1 large onion diced
1 celery stalk diced 1 small bell pepper chopped
3 cloves of garlic minced 1 can tomato paste 6 oz
1 can whole tomatoes 16 oz drained and chopped liquid reserves (I use Rotel Brand Tomatoes) 4 cups chicken broth
1 tsp Tabasco pepper sauce 1 tsp Worcestershire sauce
1/2 tsp black pepper 3 pounds frog meat (15 to 20 legs) or 8 to 10 carcasses
salt cayenne pepper
Directions
In a large saucepan over medium high heat, combine the oil and 2 tablespoon of flour to make a roux. Stir constantly until the roux is a light to medium brown about 15 minutes. Stir in the butter and add the onion, celery, green pepper and garlic and saute' for 5 minutes or until soft. Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and simmer over low for 45 minutes.
Meanwhile dust the frog legs or carcass with the remaining 2 tablespoon flour seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog meat and saute' until lightly brown about 3 minutes on each side. Add the legs to the sauce and simmer for an additional 15 minutes if frog legs and 30 if using carcass meat. Serve over rice. If using cut up chicken, saute the meat 5 to 10 minutes longer until nearly cooked through, and simmer for 25 minutes. If using catfish, add directly to the sauce and simmer for 20 minutes.
Roux
Makes:
Prep Time: 5 minutes
Cook Time: 20 minutes
Ready In: 25 minutes
Ingredients
3/4 cup oil (Canola or Vegetable) 1 cup all purpose white flour
Directions
Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. The longer you cook it, the darker the roux will become. Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace. Transfer to cooking pot and add warm water to hot roux for thickness desired.
The mixture will make 5 quarts gumbo juice or one large fricassee dish. Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process. This spreads the flavor through out the roux. You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes.
Roux can be used to flavor or thicken gravies. A dish made with roux always taste better the next day or if frozen the next time it is reheated. If you push the roux too far or burn the roux, the flavor becomes too bitter to use. Throw out and start again.
The small frog blinks up from the floor, flattened like a pancake
You realize ... This means WAR.
Ah mon petit beignet, je suis désolé, perhaps you and your buttery friend can come over here to speak avec moi. Zut! I seem to have spilled some flour on you, quelle damage...!
Fellow froggies, stay away from the porker! Never trust a pork bearing cutlery -or flour-!
Woa, big cousin Kermit's here! Yay!
Lets have some french porkchops! -we are not carnivorous thou... we may have to invite the poodles for brunch-
Ah again, my apologies, mom freres, here let me wash that flour off with some white wine...
Tres bien!
That's it piggy!
*Casts Summon bigh uncle Froghemoth*
That's it piggy!
*Casts Summon bigh uncle Froghemoth*
Sacre bleu! I weesh I had a beeg enough pan for such a noble aneemal!
Save us KERMIT!!
Nom du nom!
Time for this grenouille to hop on outta this abbatoir!
Uh... oui oui
*this thread nees a french translator*
Believe it or not, I actually placed 1st nationally in Le Grand Concourse. Got a 70/70, which got me a plaque and everything. No Joke...
Believe it or not, I actually placed 1st nationally in Le Grand Concourse. Got a 70/70, which got me a plaque and everything. No Joke...
Great! How do you said in french:
-Frog-Butter
-Pond
Frog - Grenouille
Butter - Beurre
Pond - (hard to translate) Lake - lac
*Actually, I am a better speaker than at grammar, so i excelled due to the fact that the majority of the test was listening, and comprehension
Frog - Grenouille
Butter - Beurre
Pond - (hard to translate) Lake - lac*Actually, I am a better speaker than at grammar, so i excelled due to the fact that the majority of the test was listening, and comprehension
Tres bien! Le petit Beurregrenouille! Oh lala!
Oui! Beurregrenouille, le plus fort grenouille de la lac!
(the strongest frog in the lake)
Va-t-ons, chiens!
Alias of Joey: Oy! What ye do wis da Dretch
Hey Kermit, next time you see the pork I would appreciate if you go full-fiendish on his @SS ;P
Hey Kermit, next time you see the pork I would appreciate if you go full-fiendish on his @SS ;P
*Clang*
Oh mon Dieu, the pan, eet sleeped again...
Aieeeee!
Weee fredom!
*flanks froggie and attacks*
Hey Poodlehead! You wanted us out of your thread and now you come to invade? Ruuuude...
*Sharpens poodle hairstyle-machine*
Hey Poodlehead! You wanted us out of your thread and now you come to invade? Ruuuude...
*Sharpens poodle hairstyle-machine*
"Me wanted bite-sized snacks and threadrules to allow munching. C'mon back for more chomping!"
Ahh, dey be counter attack! Dfense posision! *runs to shear-shooter gat* *thunk thunk thunk* Three shears shoot into Darren
Ok kermit...The noodle just escaped you! Lets get it!
(diffucult...to fight...poodles...conflicting peronalities...)