kockroach
BoM August 2010/2011
IT'S SHARK WEEK!!!! Not just on the Discovery Channel, but on BOTL as well. Back in April, dpricenator had a little sale....it was actually four different Sharks, one of which I didn't have. As soon as I saw the sale, I pounced on it, as it gave me an idea. Why not have a "Shark Week" of our very own. Well, that was a few months ago. It has been a long wait...
The "Sharks" are identified by their "round to square" shape from the head to the foot. The first Shark that I am profiling is probably the most common of the species The "Anejo Shark", shown in the foreground here:
This species has a dark, oily skin...and is quite toothy. It has been tagged with a red ribbon at the foot. Schools of Anejo Sharks can be found boxed together twice a year...presumably after they have grown to full size. It has common ancestry with the other known Sharks, as its genetics come from the Opus X and Don Carlos lines, but to what extent is unknown.
This specific Anejo Shark was first seen in the wild last Christmas. Anejo Sharks as old as 10 years may still be in existence.
A close-up of an Anejo Shark, captured in the wild:
This beast has to be reeled in to get a closer look at it. Starting with a clip of its head, before lighting, the Anejo Shark has a leathery flavor, with bits of cocoa. A soft flame is used to light the foot, the first third of the creature has tastes of leather and cocoa. There is a meatiness to the flavor as well. Bits of cinnamon and cedar mix within the background.
Moving into the middle of the shark, it continues to kick about with some strength. Leather and cedar still dominate. It isn't as meaty as it had been, and there is still a little spice in the background. It holds on strong through the first two thirds...putting up quite a fight.
The Anejo Shark lost it's will to hold on after that picture. The final third had cedar at the forefront. Leather mixed with bits of spice, as well as a little pepper, rounded out the experience.
A creature like this doesn't go down quickly. It took just over 2 hours to subdue this Shark. Quite an experience.
The "Sharks" are identified by their "round to square" shape from the head to the foot. The first Shark that I am profiling is probably the most common of the species The "Anejo Shark", shown in the foreground here:
This species has a dark, oily skin...and is quite toothy. It has been tagged with a red ribbon at the foot. Schools of Anejo Sharks can be found boxed together twice a year...presumably after they have grown to full size. It has common ancestry with the other known Sharks, as its genetics come from the Opus X and Don Carlos lines, but to what extent is unknown.
This specific Anejo Shark was first seen in the wild last Christmas. Anejo Sharks as old as 10 years may still be in existence.
A close-up of an Anejo Shark, captured in the wild:
This beast has to be reeled in to get a closer look at it. Starting with a clip of its head, before lighting, the Anejo Shark has a leathery flavor, with bits of cocoa. A soft flame is used to light the foot, the first third of the creature has tastes of leather and cocoa. There is a meatiness to the flavor as well. Bits of cinnamon and cedar mix within the background.
Moving into the middle of the shark, it continues to kick about with some strength. Leather and cedar still dominate. It isn't as meaty as it had been, and there is still a little spice in the background. It holds on strong through the first two thirds...putting up quite a fight.
The Anejo Shark lost it's will to hold on after that picture. The final third had cedar at the forefront. Leather mixed with bits of spice, as well as a little pepper, rounded out the experience.
A creature like this doesn't go down quickly. It took just over 2 hours to subdue this Shark. Quite an experience.
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