Thank God we didn’t have to cook frogs legs today. This was only presented to us in our demostration and we didn’t have to make it in the practical. I tried, I really tried to eat one and it totally ruined my appetite. I couldn’t swallow.
I have a disgusting secret to share…when I was a kid and spent summers in Ohio on my Grandma’s farm, there were little frogs everywhere and we used to catch them and rip their legs off with pliers. It was my cousin’s idea not mine, but for some unknown reason I played along. It was better than watching my grandma swing chickens around by the neck to kill them. Even worse, after my grandfather would mow the back field there would be chopped up frogs everywhere. Blech! We also used to catch lightening bugs and put them in jars for nightlights, but I digress..
So now when I see frogs legs I feel really bad and I gross out. I’m sure they do taste like chicken, but I’m just not ready yet to find out. The recipe was sautéd frogs legs on a bed of pureed garlic with a green herb jus and a touch of olive oil otherwise known as: Cuisse de Grenouille poelées a la puree d’ail et jus vert.
Technorati Tags: Cooking School, frogs, grenouille, Le Cordon Bleu, Paris
i haven’t been able to eat frogs in years. it’s a shame too since they are so tasty. mmm. i like the dancing frog photo.
Yum, yum, yum!!! The food always looks so good!!
My eleven year old loves cuisses…but that may be a sign of her growing up in San Francisco. The kids are adventurous here, don’t you think? You see toddlers munching on sashimi here!
Hey Buzzgirl, Love your blog and hope to see Paris soon. I was sent an article from SF gate that you might find amusing relating different cities and what types of kids they’d be if they were school (cheerleader, lineacker, etc). The SF “kid” definately has some truth in it.
Check it out:
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2006/03/02/BAGR8HGQ3H1.DTL
Lots of people in Asia love frog legs. It’s very chewy and yummy. In China the most common way to eat this delicacy (to us, not you) is either deep-fry with pepper and salt or dunk it in congee. Yummy both. My mom once cooked a frog leg dish for a friend from Califonia; I can still remember how she became totally transfixed when I explained to her what it is mid way through the meal…she barely touch the chopsticks thence… while we’re piling up the table with frog leg bones…
Chaxiubao– That is too funny 🙂 I can just see that whole scene.
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