Tuesday, October 07, 2008

Crunchy, Chickeny, Trippy

Can we eat our way out of the environmental destruction wrought by the repulsive Cane Toad?

Maybe. If the cane toad had a value high enough to make it worthwhile spending a night catching the invaders; if as a food product it proved profitable to round them up, gas them, and prepare them for cooking, then we could shut down their spread, wind back their numbers and unleash a new Australian delicacy into restuarants. That is, if you can hold your vomit.

Local food activists are having a hard enough time convincing Australians to get stuck into roo burgers, let alone grinding down on deep fried toad legs.

From the NT News :

Zimmern's chef prepared the toad legs in a garlic and white wine sauce, and deep-fried them with sweet chilli sauce.

Chefs skinned the legs and avoided toxins when preparing them.

They got rid of the most fun part.

Ms Britton said only the bigger toads had legs with enough meat on them to eat, and they were tough and sinewy in the joints.

And what do they taste like? Chicken, of course.

Full Story Here