[slideshow]Albarello Federico, an expert exotic leather craftsman in Milan, prides his company (the brand is his name!) as one with the best treatment and innovation in its leather processing. Well known in the world of high fashion, his exposure to this trade started in his much younger days when his family processed fur skins. He does not actually make the finished product but when skins arrive in his factory, they will hand stitch pieces of skin especially for the smaller pieces together into panels of ~90 cm x ~60 cm. Designers of high end fashion will buy up rolls and rolls of these panels of snake, crocodile, ostrich, even FISH like TILAPIAS???!! from him. That is his market.
So what did he think of FROG SKIN? More room for improvement on the cut. Frog belly skin is the way to go. Price is still the key in decision making for suppliers. The list goes on. He was curious to know how this frog crust was made and how on earth did i managed to glue it onto my phone. Hahah..He knows its way too amateur!
He then showed me a sample of a small piece of finished skin. I’ll challenge you to make a guess which animal this skin came from?
I’m still trying to stitch into his mind that perhaps Lade Gaga would be interested in a Frog Skin Assemblage.. And according to D, we can call her Lady Gwa gwa.;)
Do look out for the updates end of this month (after Albarello’s visit to his tannery in Indonesia) if the polished finished frog skin would have enough potential to make a global impact!
- Chop fresh whole frog into smaller pieces.
- Add a generous dollop of minced garlic and ginger on the meat
- Steam for about 10 mins.
- Add coriander, chili slices and warmed frog essence or chicken essence last.
- Serve warm!
Many people grouse over the cooking methods of frog meat. The enlightened ones would have already found out that frog meat when cook fresh does not even need to go with any condiments. The simplest method of cooking YET possibly the best way of savoring fresh frog meat, would be by steaming.. Or when steamed over more then 3-4 hours, the culinary people termed it as double-boiling.
About 10 days after I was back from India, I developed a bad rash all over my right leg. That patchy redness, saddled with itchiness started spreading across to my left and it wasn’t long before the skin on my arms started to feel rawness and of course that uncontrollable itch. My mum suggested very convincingly that it must have been the trip to India. The over dosage on Curry and rice. Lol..
The typical me who doesn’t believe in popping pills actually went to the doctor on the 2nd day of the breakout! The doctor diagnosed it as Eczema. What a dramatic irony! As a tour guide for our food trail and also as a salesgirl at the Frog Shop, time and again I would educate my customers on how frog meat is excellent for its detoxifying qualities and especially suitable for people with ECZEMA and who are recovering from illnesses. I was in absolute disbelief. How could I have triggered off eczema when obviously I have eaten much more frogs then anyone would ever have!
It goes without saying that my mum double boiled frog meat with bitter gourd on the night when the red patches and itchiness started. And I had that concoction over 3 days. By the end of the third day, the marks of the patchiness were gone! Life was back to normal.
C2 and I decided that we will start selling “Frog Meat Steamed in Bullfrog Essence with Ginseng and Cordyceps” at the farm after a group of men who had tried this dish were so full of praises for it. Looks like they will be back and we better be prepared for them!