Quote:Baldr
I must chime in with apologies for being OT: The only problem with the Koalas is that they are too tough to eat after 6 months of age or so, even if cooked low and slow. The young ones do, in my opinion, taste like a curious mixture of American Bald Eagle, California Condor, and Bottlenose Dolphin, with just a hint of eucalyptus.
The only viable way to cook koalas older than 6 months, or any age koala for that matter is to follow this procedure :-
1. Skin koala and gut it.
2. Place prepared koala into a large pot. Something like a 44 gallon drum would suffice here.
3. Place in a large piece of granite about the equivalent volume as the koala.
4. Fill drum to within 2 inches of the brim with water. Fresh or salty doesn't seem to matter.
5. Add any vegies to taste. Carrots, onions potatoes, rutabagas, yams and chokoes etc are fine.
6. Place the drum/pot/vessel on top of a raging fire for 3 days.
7. Keep the water topped up as evaporation can be severe.
8. Check the lump of granite at this point. If the granite is still hard, place it back in the pot and check daily until it is firm but not hard. ( A consistency like a nice piece of cheddar is ideal).
9. When the granite is Al dente, throw away the koala and eat the granite.