Even top French chefs may be unaware of where their frogs are coming from. Bruno Stril, teaching chef at the Cordon Bleu school in Paris, France, is unsure where his suppliers source their frog legs. "I would like for them to come from France," he says. But he expects that most of ...
There are several regional cuisines that feature frogs on the menu. I actually like frog's legs when battered and deep fried. But I have to admit, eating a whole frog would take some doing. I also have to say that skinning a frog would pose its own se
Very good trip aboard Westjet, landed in Paris a bit early. As we disembark the search for a pet relief area is a wild goose chase, we look for a planter, but not one of those either anywhere. Roissy Charles-de-Gaulle has been sanitized for the Olympics, good thing is the toilets a...
In tadpoles at Stages 36–37, the hindlimbs are semi-transparent, and the outer aspect of the legs exhibits brown pigmentation interspersed with goldish chromocytes. In preserved specimens, the tail stripes are still prominent; an incomplete V-shaped pigmentation pattern is still visible; the ...