It tastes like chicken, but with a beef-like consistency.
Actually there was an article in The Wall Street Journal this week entitled "Today's Question: How Do You Properly Cook an Alligator?" The answer -- you have to cook it long enough for a meat thermometer to register 165 degrees fahrenheit for 15 seconds, "same as for fowl to which alligator is most closely related"
Thanks for the tip, Andy, but I'll probably never use it.
Why does that picture make me think of Bert Parks singing "There he is, your Komodo dragon?"
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