SHARKFORUM: OPINION WITH TEETH
art, music, politics, humor, lit, opinion, David Amram, Andrea Bauer, James Beckman, Mark Staff Brandl, Kim Christoff, Marilyn Cvitanic, Richard Dobson, Joel Dorn, John Haber, Paul K, Wesley Kimler, John Kruth, Jim Lasko, Norbert Marszalek, Simone Muench, Ray Pride, Rick Rizzo, David Roth, The Shark, Ursula Sokolowska, Nicholas Tremulis, Lynne Warren, Todd V. Wolfson$MTBlogDescription$>

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"South Florida has an iguana problem. They're everywhere—eating gardens, blocking traffic, pooping on boats. And they stink.
The green lizard hails from Central and South America, and they are quite cute when only six inches long. Pet store owners thought they'd make cuddly pals. But iguanas soon grow to nearly six feet, and they don't like to be caught. When cornered, they'll bite, scratch, or slap you with their tail.
The iguana problem is an example of what can happen when a non-native creature is introduced into a different environment which suits it. Many of South Florida's iguanas were once pets, before they were abandoned. But iguanas love Florida's hot weather, and they stuck around. Now there are tens of thousands of them.
"They eat landscape plantings and plants grown in nurseries for sale," said William Kern, a scientist at the University of Florida. "They eat fruit from other people's trees. They eat orchids and other valuable flowers." Their droppings also contain a bacteria that can make humans sick."
----------------------------------------------------------------- "Iguana, is a regional delicacy in Tulum mexico."
Delicious Tree Chicken Recipe from Tulum!
Iguana Stew for 20
1 med.-lrg. Iguana 1 lrg. yellow onion, chopped 2 cloves garlic, crushed 4 tomatoes, quartered 2 Habanero peppers, stems removed and chopped 4 tsp. Achiote Oil 4 Tbls. ground chile powder black pepper salt water
Make the achiote oil by frying the achiote slowly until the oil is red.
Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails and the rectum.
Cook in salted water until the meat is tender (take care not to let it get too soft).
Peel and cut in portions. Season with all the above ingredients and cook with about 1 cup water, until almost dry.
&..... some Grey Poupon?
Posted by: Amy Denes | January 18, 2006 07:41 PM
Posted by: Mike Davidov | April 10, 2006 01:23 AM