 “It was hard to tell apart the taste of an Indonesian frog and a French one. On its own, wherever it is from, a frog's leg doesn't taste of anything. The secret of perfect preparation is the seasoning and the sauces”
Frog Fair
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| Brotherhood of Frog Thigh Tasters |
Welcome to “Food Club”, club for both gourmet and goumand and for all who are food lovers. Today, I will tell you “Frog Story”, not “The Frog Prince Tale” that is suitable for before bed not for during meal. The frog story I will tell you is about relation between frog and food.
In Thailand, frog is an animal found in field especially in rainny season. We can buy them at market but like other people, thai consumers believe that frogs naturally caught are better than one fed in farm. How do we know which one is from nature? Do not worry. There are some useful tips that you should try. About natural frog, its claws are sharp and its skin color is yellowish but the other one' claws are unsharpened and its skin color is quite black
In Europe, there is a country where people facinate frog taste. It is “France”. In the spa town, Vittel, there is an annual fair called “Frog fair” organised during the last weekend of April. Initially, this is the idea of Rene Clement, a restaurateur and frog rancher known as “Rene la Grenouille” He moved to Vittel in 1952 and lived on the banks of the Saone River. First time, he intended to raise crayfish but water was too brackish for shellfish, so he turned to frogs. Clement liked to tell visitors:”The frog is like a woman. Only their thighs are good”.
In 1971, Clement founded the brotherhood. He supplied Vittel with 150kg of legs for the first festival. There are a lot of people come and join with the festival every year, certainly to eat “French frog”. Unfortunately, Commercial frog harvesting was banned in 1977 to protect the amphibians. French frogs can be hunted only for personal consumption and the hunting season has become shorter, only 15 days a year. Moreover, if you catch them, you must eat them right there on the bank of the pond. So, no one forget frying pan when they go frog hunting.
What should they do to continue this French tradition and keep frog recipes in France? Foreign frogs are imported, especially, from Asia, more than 200 million metric tonnes of frog were exports in 1995. For the 32nd Vittel Frog fair, 7 tonnes of Indonesia frog were delivered to the town. Someone was disappointed not to have French frog but someone told that “It was hard to tell apart the taste of an Indonesian frog and a French one. On its own, wherever it is from, a frog's leg doesn't taste of anything. The secret of perfect preparation is the seasoning and the sauces”
For someone who has never eaten frog, I show you a frog recipe. If you want to try, you can do it. And, welcome new frog brotherhood in advance.
FROG LEGS FRIED IN BREAD CRUMBS
Ingredients:
- 25 frog legs
- 7 1/2 oz. lard
- 1 tbsp. oil
- 1 tsp. salt
- Pinch black pepper
- 1 lemon
- 1 bunch chopped parsley
- 5 oz. bread crumbs
- 2 eggs
- 3 1/2 oz. Flour
Clean legs. Pickle with salt, oil, pepper, 1/2 of the parsley, and a little lemon juice. Roll in mixture of flour, egg, and bread crumbs. Fry in hot lard. Garnish with rest of parsley, fried in bread crumbs, and slices of lemon.
If you feel loving this food and want to learn more the recipes, you can visit to find them at www.cooks.com . See you soon.
G.Girl
| Source | http://maugus-restos.skynetblogs.be |
| www.theage.com.au |
| www.cooks.com |
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| Pictures: | www.taipeitimes.com |
| http://achachichou.free.fr |
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