-=> Mike Powell wrote to THE LIZARD MASTER <=-

 >  > LM> So I made this tonight along with Mary Me Pasta from a few posts ago.
 >  > LM> Really enjoyed it for picking up two random Fido cooking posts!

 >  > Fun!  How was the food?

 >  > No red onions nor dried tomatoes in the grocery store?  I hope it isn't
 >  > in a food desert.

 >My wife doesn't like onions, subbing lettuce wasn't the best move haha. Live
an

 >learn!

 MP> Lizard Master,

 MP> Welcome to the COOKING echo.  FYI, it is one of the FIDO real names
 MP> echoes. Thanks!

 MP> Mike

Ooooookay. Should have scanned the echo instead of just jumping in and
welcoming the new participant. And warning him/her/they/them that you
might shoot a "real names" rocket in that direction.

What would you bet that the origin board for Lizard Master is a gameing
board? That sure sounds like a Dungeons and Dragons handle to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Monitor Lizard Tail
 Categories: Five, Game, Exotics
      Yield: 2 servings
 
      1    Monitor lizard tail;
           - skinned
      1 lg Egg
           Breadcrumbs
           Olive oil; to fry
 
  The Australian monitor lizard - more commonly called the
  goanna - has an important place in Aboriginal culture
  and medicine and in Australian folklore. It also,
  apparently, makes good eating. The tail is said to be
  the best part, and - not surprisingly- is said to taste
  like chicken, or like fish, or `sweeter and more juicy
  than rabbit.
  
  The simplest bush recipe for cooking goanna was to roast
  it in the ashes, so that that when the ashes were
  brushed off, the skin came with it, and the flesh was
  then ready to eat.
  
  Scald and skin the tail of a goanna. Cut into 3" slices.
  Dip in egg and bread crumbs, and fry quickly to a golden
  brown. Olive oil is the best to fry in, but some do not
  like the flavour of olives.
  
  RECIPE FROM: http://www.theoldfoodie.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Old hippies never die, they just get hippier and hippier
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