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Alligator meat is the meat from alligators that is for consumption. [1] [2] In the United States, alligator meat is commonly eaten, where it is regarded as a delicacy and staple in local cuisines both historically and in modern times. Alligator eggs can also be consumed. Alligator meat is high in protein and low in fat, and has a mild flavor ...
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Most people say the taste of gator meat closely resembles chicken, with a slight fishy taste and a gamey texture. ... some people enjoy some less-common dishes like gator sushi, gator burgers ...
As an explanation of why unusual meats would taste more like chicken than common alternatives such as beef or pork, different possibilities have been offered.One idea is that chicken is seen as having a more neutral taste compared to other meats because fat contributes more flavor than muscle (especially in the case of a lean cut such as a skinless chicken breast), making it a generic choice ...
A good red should balance acidity, astringency, fruit and alcohol in pleasing harmony. The Gatorade reduces the acidity to somewhere in the vicinity of a milkshake, and much in the way adding a ...
Similarly, mock turtle soup recipes have a variety of substitute meats. Besides organ meats like the British recipes, recipes in the U.S. often use stewing beef or ground beef, but may call for alligator. Versions were served at Abraham Lincoln's first inauguration, at the Waldorf-Astoria, the St. Regis and the Plaza.
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Gizzard of a chicken. The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (birds and other dinosaurs, crocodiles, alligators, pterosaurs), earthworms, some gastropods, some fish, and some crustaceans.