starring Dr. Hal !
SALTOPUS ELGINENSIS
May 17, 2019 10:00pm
REV. A. STOOT "FISHY NARDO" of Lilburn, Georgia writes to ask if Saltopus, that enigmatic dinosauromorph Archosaur from Triassic stratigraphic horizons wasn't the most edible and indeed toothsome of all the Dinosauria. Rev. Nardo, thanks for your question for Ask Dr. Hal! and your enclosed donation. Well, once again we have another Archosaur under unresolved taxonomic debate. We do know Saltopus was a very small, bipedal dinosauriform from the late Triassic (late Carnian) period. Discovered in the Lossiemouth Sandstone Formation in Scotland, it's a rarity, known from very little fossil material. Indeed, all Science has to go on is a portion of the vertebral column-- the forelimbs, pelvis, and hind limbs-- it cannot be classified as definitely a dinosaur or, definitely, even a really close cousin. The pelvis, what there is of it, does at least suggest dinosaurian affinities. If only we could see the feet and especially the ankles... You see, there were many "sort-of dinosaurs" running around at that time, the so-called Thecodonts and erect, bipedal crocodylians. The ankles would be key, even more so than related skull material, which is rare. So it’s uncertain whether Saltopus is an early Saurischian, perhaps what we would call a Crurotarsal, a more advanced theropod, or a close relative of Herrerasaurus, the noble and primal, basal Ur-dinosaur. The remains found suggests that Saltopus was an agile, probably insectivorous predator, like a modern-day chicken (though as a listener you must know we are not comfortable with the paleontologically dominant view that birds are direct dinosaur ancestors and should be considered "living dinosaurs"). Balderdash! Horseradish! But... how would it taste?
Here's our recipe for Saltopus in Curry Sauce: 1 Saltopus
5 Tbsp. Lemon juice
1 Tbsp. Curry powder
3 Cloves garlic, crushed
1 onion, chopped
Leaves from 1 stalk celery, chopped
1 small hot pepper, chopped fine
2 chicken bouillon cubes or 2 tsp. bouillon powder
2 Tbsp. Vegetable oil
2 tomatoes, chopped
salt and pepper
Cleaning the Saltopus
Hang the little dinosaur (or whatever it is) by the head. Cut off the feet and the crest on the back. Grab the skin with both hands at the back where you cut the crest off, and pull it towards the front until it all comes off. Cut off the tail. Put it aside (you might want to cook it separately). Cut the chest cavity open and remove the entrails! (VERY important.) Take it down and cut off the head. Wash the Saltopus thoroughly. Cut it into pieces and put it in a bowl of water with the lemon juice and 1 tsp. salt. Stir. Let it sit for ½ hour.
Cooking
Take the meat out of the water, pat it dry and sprinkle it with salt and pepper.
Heat the oil in a frying pan or wok. Add the garlic and curry powder. Stir for about a minute.
Add the meat, tomatoes and onions. Continue stirring.
Add ½ cup water, the celery leaves, hot pepper and bouillon cubes (crushed) or powder.
Turn the heat down, and let the meat stew for ½ hour, adding more water as necessary. Keep tasting the broth, and you will know when you are done! Also on the Show, we have the usual poetry, Whitman MacGowan, the Original Gentleman, Michael Peppe, KrOB and Puzzling Evidence. The whole thing lasts 6 hours, though Dr. H. Owll fades during the last two, having to get up the next day for a hospital appointment. Too much exotic food, perhaps...
Here's our recipe for Saltopus in Curry Sauce: 1 Saltopus
5 Tbsp. Lemon juice
1 Tbsp. Curry powder
3 Cloves garlic, crushed
1 onion, chopped
Leaves from 1 stalk celery, chopped
1 small hot pepper, chopped fine
2 chicken bouillon cubes or 2 tsp. bouillon powder
2 Tbsp. Vegetable oil
2 tomatoes, chopped
salt and pepper
Cleaning the Saltopus
Hang the little dinosaur (or whatever it is) by the head. Cut off the feet and the crest on the back. Grab the skin with both hands at the back where you cut the crest off, and pull it towards the front until it all comes off. Cut off the tail. Put it aside (you might want to cook it separately). Cut the chest cavity open and remove the entrails! (VERY important.) Take it down and cut off the head. Wash the Saltopus thoroughly. Cut it into pieces and put it in a bowl of water with the lemon juice and 1 tsp. salt. Stir. Let it sit for ½ hour.
Cooking
Take the meat out of the water, pat it dry and sprinkle it with salt and pepper.
Heat the oil in a frying pan or wok. Add the garlic and curry powder. Stir for about a minute.
Add the meat, tomatoes and onions. Continue stirring.
Add ½ cup water, the celery leaves, hot pepper and bouillon cubes (crushed) or powder.
Turn the heat down, and let the meat stew for ½ hour, adding more water as necessary. Keep tasting the broth, and you will know when you are done! Also on the Show, we have the usual poetry, Whitman MacGowan, the Original Gentleman, Michael Peppe, KrOB and Puzzling Evidence. The whole thing lasts 6 hours, though Dr. H. Owll fades during the last two, having to get up the next day for a hospital appointment. Too much exotic food, perhaps...
