Rikki Tikki Traveller wrote:I find that K'Kree don't really need barbeque sauce, roasted in their own natural juices is usually more than enough to bring out their natural flavor. Cooking them in their armor is an effective way to retain the juices in the meat, no matter how fast you cook them.
I've always found tham a bit gamey, like wild venison or boar - actually more like wild goat, and as such, always benifits from a little garlic, sprigs of thyme and rosemary and a generous sprinkling of cummin. Or a slow-roasted tagine of Centaur shanks, vegetables and za'atar
. I have to confess I've never tried the "cooking them in the shell" technique.
Maybe the good folks at Mongoose could do a K'Kree cookbook?
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