Posted on 07/11/2011 6:56:04 PM PDT by nickcarraway
The chupacabra has been an intriguing urban legend for decades, but one man said he spotted something like it and got pictures of it.
Jack Crabtree said he and a friend spotted the strange looking creature outside his Lake Jackson home on July 4. "He said, 'That's the strangest dog I've ever seen,'" Crabtree said. "I immediately said, 'That's not a dog, it's a chupacabra.'"
Crabtree said he's heard of the chupacabra as a mysterious creature with a scary look.
The word "chupacabra" means "goat blood sucker" in Spanish. It was given that name for its reported habit of attacking and sucking the blood of livestock, mainly goats.
Crabtree said what he saw was ugly, skinny and gray. "Most prominent feature was his ears," he said. "I can see why people would conjure up myths and horror stories associated with something that has that appearance." Crabtree said he and his wife think what he saw was probably just a sick animal.
"It was a coyote, a coyote that has mange," Crabtree said. "An extremely severe case and has lost all it's hair."
Crabtree has set up a live trap to try to catch the animal and figure out exactly what it is.
You two been skinny dippin’ again?
Chupacabras are good with grilled onions and green sauce.
~MOST DELICIOUSLY DECADENT CHUPACABRA~
Dice 1 pound chupacabra meat and marinate in soy sauce with garlic and ginger. Allow to marinate for 2 hours.
Dust diced chupacabra with cornstarch. Add pepper, garlic, and ginger
Stir fry until cooked through
Remove from pan and deglaze pan, saving liquid
Stir fry chopped vegetables of your choice
Make sauce:
to 1 Tablespoon of cornstarch, add
1 Tablespoon of powdered ginger
1 Tablespoon of finely chopped garlic
1/4 Cup of sugar
1/4 Cup of soy sauce
1 Tablespoon vinegar
2 Tablespoons sesame oil
1/4 Cup sherry
and the saved liquid
Cook over medium heat until thickened. Toss in the chupacabra and vegetables and serve over rice.
Link for other variations -
http://hubpages.com/hub/ChupacabraDeliciouslyDecadentChupacabraRecipes
I’ve tried that one, it’s good.
I’d recommend against dusting the diced chupacabra with cornstarch.
A 50/50 mixture of flour and tempura mix works better.
The texture turns out better.
It was already like that when I got here, I swear!
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