Know how to prepare something tasty ? Please share your secrets here.
ELM wrote:Looks like the finger nails are tasty as well Red
RedPhoenix wrote:ELM wrote:Looks like the finger nails are tasty as well Red
Keyboard fingernail clacking gives me the heebie-jeebies mate. That's my excuse, and I'm sticking to it.
RedPhoenix wrote:Green Tree Ants
I love these guys. Ok, fair enough, they're not so great when you accidentally brush against a nest, and spend the next 5 minutes jumping around looking like you're doing some sort of masochistic slapping dance, but otherwise, they're a real taste sensation.
Yakkers in the northern end of Australia are probably pretty familiar with these guys. You may not be aware though, that they're really tasty. Their abdomen contains a variety of acidic compounds, including formic acid.
You might be a bit squeamish about eating insects, but it's worth giving these guys a go. Watch out for the front-end, they can give a bit of a nasty bite, but bite the abdomen, and you'll be pleasantly surprised by the lemon/lime taste.
Local aborigines would capture a large quantity of these ants within a bag of paper-bark, soak the bark quickly, then squeeze the resulting 'bag' to produce a lime-like cordial. Never tried this myself, but it would certainly make a reasonable replacement for lemon juice for a fish BBQ.
RedPhoenix wrote:rawprawn wrote:Are these the ants we ate when in the Whitsundays?
RedPhoenix wrote:Prickly Pear Fruit
Whilst not exactly a native, these seem to grow just about everywhere in Oz.
During spring to early summer, they produce large numbers of fruit, coloured somewhere between yellow and dark red. They're a touch hairy, and picking the fruit can leave you with lots of fine spines in your hands if you're not careful. Try to twist them from the leaves.
Peel the fruit in order to remove the spines. Do this by throwing them in a bowl of chilled water, and pick them up using some paper towel, folded over a few times. Make a lengthwise incision in the fruit, and peel back the skin (which is generally a bit tart anyway), using the towl to keep the spines away from your hands.
They're full of seeds, but the yellowish ones taste a bit like a watermelon to me. The purple/red ones are a bit sweeter generally, and are somewhere between a watermellon and a plum.
Good, colourful addition to a plate of fish. Slice into thinnish sections, and pop on top of practically any fish.
Can be used on icecream as a topping (add a bit of sugar) once you get rid of the seeds. I suspect It would make a reasonable sorbet too, but I've never tried making one.
Here's a link to prickly pear jelly:
http://www.cooks.com/rec/doc/0,1823,158 ... 00,00.html
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