This happens every year

[Downthestretch55]

Originally Posted by Hickory Hill Hoff

With my pool it's usually frogs...at least four or five of them end up getting fished out, only to jump back in after I put chorline in when it's opened. This year they were lucky...only one parished.

Triple H, you lucky guy!
Don't throw em away!
Just take a sharp knife and cut off their back legs. Peel em like you're taking off a used condom.
Then fry em up in a hot skillet with some melted butter, garlic, and some fresh parsley right before you plate em.
YUM!!!!

[Hickory Hill Hoff]

Originally Posted by Downthestretch55

Triple H, you lucky guy!
Don't throw em away!
Just take a sharp knife and cut off their back legs. Peel em like you're taking off a used condom.
Then fry em up in a hot skillet with some melted butter, garlic, and some fresh parsley right before you plate em.
YUM!!!!

Chorine flavored, no thanks...anyways the dog like to play with the dead ones when I fish them out!

[Downthestretch55]

Originally Posted by Hickory Hill Hoff

Chorine flavored, no thanks...anyways the dog like to play with the dead ones when I fish them out!

3H
Seriously.
Chlorine disipates naturally within 24 hours.
A good way, bsides giving them to your dogs, is to soak them overnight in a salt water brine. Rinse them off and you're good to go!
No kidding!
I'm talking gourmet cooking.

[Hickory Hill Hoff]

Originally Posted by Downthestretch55

3H
Seriously.
Chlorine disipates naturally within 24 hours.
A good way, bsides giving them to your dogs, is to soak them overnight in a salt water brine. Rinse them off and you're good to go!
No kidding!
I'm talking gourmet cooking.

Really?
I'm not a frog leg eater, had them once and it tasted like fishy chicken!

[Downthestretch55]

Originally Posted by Hickory Hill Hoff

Really?
I'm not a frog leg eater, had them once and it tasted like fishy chicken!

They are really good. Just get the butter and garlic going and don't over cook them.
Whoever cooked them for you didn't know what they were doing.
The garlic cuts any "fishy taste", and the basil adds a lot.
Serve em hot with cold white wine (good stuff).
Salt and pepper to taste.