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Frog legs is a popular gourmet and appetizer in the Southern United States, here at the Pappadeaux Seafood Kitchen. Frog legs are eaten in parts of the Southern United States, particularly in the Deep South and Gulf states where French influence is more prominent, including South Carolina, Georgia, Florida, Alabama, Mississippi, and Louisiana ...
Beetles of this subfamily are also known as "frog-legged beetles" or "kangaroo beetles". They are very distinctive due to their metafemora, or third pair of legs, which are distinctly larger than other femora and generally sport some type of ridge or tooth on the ventral side.
S. buqueti can reach a length of 25–50 mm (0.98–1.97 in). [1] These iridescent, colorful beetles have a striking sexual dimorphism. The males are much larger and have very long and strong hind legs (hence the common name frog beetle).
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The structure of the feet and legs varies greatly among frog species, depending in part on whether they live primarily on the ground, in water, in trees, or in burrows. Adult anurans have four fingers on the hands and five toes on the feet, [ 51 ] but the smallest species often have hands and feet where some of the digits are vestigial. [ 52 ]
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The edible frog (Pelophylax kl. esculentus) [1] [2] is a hybrid species of common European frog, also known as the common water frog or green frog (however, this latter term is also used for the North American species Rana clamitans). It is used for food, particularly in France as well as Germany and Italy, for the delicacy frog legs. [3]
Swikee oh, kodok oh or swike kuah tauco, frog legs in fermented soybean sauce soup. Swikee goreng mentega, stir fried frog legs in butter or margarine with Worcestershire sauce; Swikee kecap, stir fried frog legs in sweet soy sauce; Swikee saus tomat, stir fried frog legs in tomato sauce; Swikee asam manis, fried frog legs in sweet and sour sauce