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Re: Prepping for the Penguins
Ask and ye shall receceive... From the 2005 edition of Lonely Planet's Guide to Antarctica...
"Intrepid gourmets may no longer sample the wild foods of Antarctica, because the Antarctic Treaty's Protocol on Environmental Protection signed in 1991 prohibits even 'disturbing' wildlife except in a life-threatening emergency. Until relatively recently, however, visitors to Antarctica and the peri-Antarctic islands regularly ate the animals and plants they found. ... Seal, penguin and whale meat were often consumed on the first Byrd Antarctic expedition (1928-30), says Colonel Norman D Vaughan, the expedition's last-surviving member: 'They all taste quite alike. It is all heavy, black meat, but as long as it's fresh, it's great.' Dr. Phillip G Law, leader of the Australian National Antarctic Research Expedition from 1949 to 1966 says: 'I have tasted a variety of meats from Antarctic species - seals, penguins, skuas. There is one basic rule of greatest importance when preparing them: get rid of every last remnant of blubber, otherwise the food will have an abominable fishy taste.' ... 'Because of the power pectoral muscles developed for swimming, the meatiest part of the penguin is its breast,' says Law. ' The dense muscle meat resembles ox heart. My favourite recipe is to thinly slice the breast and fry it with a coating of egg and bread crumbs in the fashion of a wiener schnitzel.' ...
Elsewhere, this description on AskMetaFilter.com:
"If it's possible to imagine a piece of beef, odiferous cod fish and a canvas-backed duck roasted together in a pot, with blood and cod-liver oil for sauce, the illustration would be complete"
Sounds like a nice dry Cab would go well with this dish.........
Originally posted by Kemo
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Is anyone else curious as to what Penguin meat tastes like?... I'm thinking this calls for covert operation into the Great Plains Zoo the night before the game to help spice up the tailgating menu
Ask and ye shall receceive... From the 2005 edition of Lonely Planet's Guide to Antarctica...
"Intrepid gourmets may no longer sample the wild foods of Antarctica, because the Antarctic Treaty's Protocol on Environmental Protection signed in 1991 prohibits even 'disturbing' wildlife except in a life-threatening emergency. Until relatively recently, however, visitors to Antarctica and the peri-Antarctic islands regularly ate the animals and plants they found. ... Seal, penguin and whale meat were often consumed on the first Byrd Antarctic expedition (1928-30), says Colonel Norman D Vaughan, the expedition's last-surviving member: 'They all taste quite alike. It is all heavy, black meat, but as long as it's fresh, it's great.' Dr. Phillip G Law, leader of the Australian National Antarctic Research Expedition from 1949 to 1966 says: 'I have tasted a variety of meats from Antarctic species - seals, penguins, skuas. There is one basic rule of greatest importance when preparing them: get rid of every last remnant of blubber, otherwise the food will have an abominable fishy taste.' ... 'Because of the power pectoral muscles developed for swimming, the meatiest part of the penguin is its breast,' says Law. ' The dense muscle meat resembles ox heart. My favourite recipe is to thinly slice the breast and fry it with a coating of egg and bread crumbs in the fashion of a wiener schnitzel.' ...
Elsewhere, this description on AskMetaFilter.com:
"If it's possible to imagine a piece of beef, odiferous cod fish and a canvas-backed duck roasted together in a pot, with blood and cod-liver oil for sauce, the illustration would be complete"
Sounds like a nice dry Cab would go well with this dish.........
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