Since Emily’s successful attempt at cooking the frog leg samples (and actually getting her nephews to eat them) I thought I would try my best with an alternate approach – sautéing. Now, I have never had frog legs before, but since hearing that they can be rather bland (and knowing what a finicky eater my fiancé is) I thought I would try to disguise them with a bit of Asian flair. So I tried two new recipes: Hot & Sour soup and frog legs with a ginger marinade. It sounded delicious.
But sadly, it wasn’t. After many minutes slaving over our meal, I sat down with my fiancé to partake. First we tried the soup, and it was ok for hot & sour, but not amazing. I put too much tofu in it so it was waaaay too chunky.
Then we went onto the frog legs. I don’t know if I overcooked them or what, but the meat was falling off the bones and not in a good way. On top of that, they just seemed soggy. In my attempts to flourish with flavor, I drowned it in soy sauce which left me with a mushy salty soggy mess. And my fiancé was even less impressed.
So, all in all it was a sad culinary experience. Even we at Marx Foods have our off days with cooking… on second thought, it might just be me.