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User Name Thread Name Subject Posted
GUEST,John Gray / Australia BS: Frozen pork chops (60* d) RE: BS: Frozen pork chops 14 Nov 01

John from Hull.
Lemme see now - how to cook KayBees ( Koala Bears ). I've got a recipe around here somewhere - but the best way is au natural.
We just wait for a bushfire to go through, this takes about 5-7 minutes in a eucalyptus forest depending on the TPH ( trees per hectare )and the amount of PTSW (petrol to start with ). As you know the KB's reside in these forests and, as luck, or nature, would have it, the heat generated in the 5-7 minute inferno is just enough to thoroughly barbeque a KB sitting in the fork of a tree. Then its just a matter of chucking a few yonnies ( stones ) at the dead KB until you knock it out of the tree. Just about all the burnt fur comes off when it hits the ground.
If you get there early enough they're still warm and juicy. Its a real bastard though if you get one with a snap-fried baby clinging to the mother's back. With the extra density of flesh and fur it stops the heat getting to the back of mum KB and it leaves a raw spot. Probably a monty for trichinosis.
Generally we go for the kidneys and liver first, just great with a bottle of rough Cab-Sav or, funnily enough, that great lager from the Phillipines, San Miguel. The eucalypt flavour infused flesh is succulent, you could never duplicate it in a kitchen environment.
The more traditional cuts are taken home for the wives - we tell them its rabbit, otherwise they wouldn't touch it. They reckon they taste marvellous, cold, with a young Chardonnay.
There's not enough meat on the baby KB's to get your teeth into so we feed them to the Bunyips.

JG, lickin'his lips, FME.

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