Fried Camels' photostream

Brooks talked me into this... Blame him.

My studio is in The Arts Factory in Las Vegas, Nevada.
The Arts Factory

swaneesimpalass says:

"I have to agree with Brooks (though we have never met) that Fried Camel is best well seasoned. It reponds very well to the high heat and searing action of a hot oak fire with lots of nice coals. Cous Cous with pine nuts is a nice side. I like mine with a Stout or Porter. A dark ale can compliment the well seared flavor too. But what to say about your little brother. I miss him and the time we spent doing heaven knows what all (and a good thing only heaven knows). He was and is the one with the talent in the family. Blame him for getting me into this flickr thing! Later Bro!"

7th December, 2007
Brooks Ayola says:

"Fried Camels taste best when well seasoned. Although the meat can tend to be on the tough side, it responds well to tenderizing and can replace beef in most recipes. Although a big red wine goes best, some lighter camel dishes even go well with a nice Chardonnet. Other than that, Brian makes some cool music and draws real good and stuff. He also takes nice pictures!"

26th September, 2006