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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 ...
Normally, the legs are the only part served in the soup, since the legs are the most meaty parts; the skin of the frogs may, however, also be dried under the sun, and fried as chips. The salted fried frogs skin has a unique taste incomparable with other types of chips.
These frogs, though much smaller than their Western counterparts, are used by Chinese to cook frog legs and by Filipinos who cook them for adobo dishes. The frog's forelimbs and hind legs are fried in oil, while in the adobo method (in which the entire frog is utilized), they are cooked in soy sauce and vinegar .
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This new grocery store in a former Walmart offers foods for all cultures.
The popularity of the famous French delicacy of cuisses de grenouille, or frogs’ legs, is threatening the existence of certain frog species, a group of more than 500 environmental campaigners ...
Hasma (harsmar, hashima) is a Chinese and widely Central Asian dessert ingredient made from the dried fatty tissue found near the fallopian tubes of true frogs, typically the Asiatic grass frog (Rana chensinensis). Because of its whitish appearance, hasma is often called "snow frog fat". [1]
3. On a work surface, cut halfway through the joint between the thigh and drumstick on the underside of each chicken leg. Score the top of each leg 3 or 4 times, cutting to the bone. Rub the remaining spice paste over and into the chicken and arrange skin side up in the baking dish.