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April 13, 2010

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Krista

Oh! She's adorable. I am glad that she was safely removed from the house and is back on the porch where she belongs.

Hairy Farmer Family

Ooo! I like lizards! Admittedly, not in the house. We had a similar incident with a toad once, but I only figured that out after spotting an inexplicable dollop of turd on the floor!

Eva


What chefs are doing with Asian river skink

When word got out last week that the Illinois Waterways Agency would introduce the Asian river skink to local lakes and rivers, clever chefs seized the opportunity to slice, dice and braise the now-abundant creature. Imported to combat the Great Lakes’ invasive Asian carp population, the skink has the ability to survive being frozen in a block of ice for months and out-breed all predators, likely making it a Chicago dining-scene staple for years to come.

Most chefs greeted the news of skink with skepticism. Cyrano’s Bistro chef Didier Durand met it with anger. “Skunk?” he spits. “Let the Russians eat skunk! Skunk is not French!” Reminded that it’s not skunk that will be invading the river but skink, his mood lifts. “Ah, skink,” he says, smiling. “Like that leather museum in Rogers Park. Oui, oui, oui …” Corrected a third time, the chef just shrugs. “I guess I can put it in some bouillabaisse.”

Meanwhile, Moto’s mad food scientist Homaro Cantu was testing out what he called Skinkin McNuggets. “First, I’m going to take Chicken McNuggets from McDonald’s. Then I’m going to photocopy them. Then I’m going to photocopy a skink. Then I’m going to press together the photocopies of the skink and the McNuggets until my hands get tired. Then I’m going to cure them in salt, sugar and espelette pepper. Then I’m going to catch a skink and cut it into nuggets and deep-fry it. And I’ll serve the photocopies with the nuggets and tell the diner: ‘Listen, you can look at the real nuggets, but you can only eat the photocopies.’ By the way, I’m saving the planet.”

Finally, at the Dining Room at Kendall College, students have come up with a few renditions of skink crostini. “If you put dill on something, it makes it look expensive,” says Jessica Taylor, a 19-year-old pastry major. “It’s like what they say on Project Runway: Cheap stuff is only good if it looks like it costs a lot of money.” Her classmate Bernard Poisson agrees. “When you see a bunch of small food on a tray, you know you’re in a rich family’s house. Rich people love to eat, but they hate to admit that they like to eat, so they eat a lot of small stuff. Like skink on cucumbers.”

Read more: https://chicago.timeout.com/articles/features/84272/asian-river-skink#ixzz0lNvSzJQ0

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