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Originally Posted by MLW20
(Post 17329910)
I just realized- you actually liked the fat a@s ants? I could barely swallow them. I offered a dog in our hostel some and he wouldn't come within a couple of feet to even smell them!
The scale like skin could cause damage to the esophagus..:( |
Originally Posted by MLW20
(Post 17329910)
I just realized- you actually liked the fat a@s ants? I could barely swallow them. I offered a dog in our hostel some and he wouldn't come within a couple of feet to even smell them!
Since I am back in this thread, I just found a photo of my bofe from my fritanga in Choachí. Hmmmmm tubey http://i234.photobucket.com/albums/e...e/P2010688.jpg |
Originally Posted by JohnnyColombia
(Post 17330054)
It is 5 years ago and I had them with a liquid breakfast, some Colombians were being smart and figured that being a foreigner I wouldn't like them, so to prove a point I ate all of them, which was about 20,000 pesos worth. I don't think I disliked them though, like I said before, they were nice with beer, kinda nutty.
Since I am back in this thread, I just found a photo of my bofe from my fritanga in Choachí. Hmmmmm tubey ... And tender..:) |
Originally Posted by Ancien Maestro
(Post 17330070)
Marbleized yummy..
And tender..:) http://i234.photobucket.com/albums/e...e/pigheads.jpg |
Originally Posted by JohnnyColombia
(Post 17330080)
How about a head for dessert?
Serious.. The chinese shops hang up meet in body.. takes down chunks at a time.. and chops it up, and package in styrofoam.. mmm.. good bbq.. |
Originally Posted by Ancien Maestro
(Post 17329944)
Don't you chew the ants first?..:eek:
The scale like skin could cause damage to the esophagus..:( |
Originally Posted by JohnnyColombia
(Post 17330054)
It is 5 years ago and I had them with a liquid breakfast, some Colombians were being smart and figured that being a foreigner I wouldn't like them, so to prove a point I ate all of them, which was about 20,000 pesos worth. I don't think I disliked them though, like I said before, they were nice with beer, kinda nutty.
Since I am back in this thread, I just found a photo of my bofe from my fritanga in Choachí. Hmmmmm tubey http://i234.photobucket.com/albums/e...e/P2010688.jpg |
Chinese BBQ pig hanging in the display case: the best part is the cheek if it is not burnt. Especially the cheek of the roast suckling baby piglet served at first course at banquet.
Century eggs are cooked by chemical reaction by being buried in the traditional way. Now the process is simulated so you don't get the dirt and rice husk covering but there are additive in this process which is not good for you. My local host is always disappointed that HQ sent them a Chinese and they can't play the make fun of the foreigner with out exotic food. I am still experimenting with what you can add to KD to take it to the next level. As for my personal motto, it is the same from my Chinese heritage: Eat anything with four legs unless it is a table or a chair. This one for FTers: Eat anything with wings and fins unless it is an airplane. |
Originally Posted by tentseller
(Post 17337860)
Chinese BBQ pig hanging in the display case: the best part is the cheek if it is not burnt. Especially the cheek of the roast suckling baby piglet served at first course at banquet.
Century eggs are cooked by chemical reaction by being buried in the traditional way. Now the process is simulated so you don't get the dirt and rice husk covering but there are additive in this process which is not good for you. My local host is always disappointed that HQ sent them a Chinese and they can't play the make fun of the foreigner with out exotic food. I am still experimenting with what you can add to KD to take it to the next level. As for my personal motto, it is the same from my Chinese heritage: Eat anything with four legs unless it is a table or a chair. This one for FTers: Eat anything with wings and fins unless it is an airplane. I grew up on century eggs.. what's more unpalatable is the half incubated eggs where the chick is half developed.. which I've had the pleasure of trying.:) |
Originally Posted by Ancien Maestro
(Post 17342383)
.. what's more unpalatable is the half incubated eggs where the chick is half developed.. which I've had the pleasure of trying.:)
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Originally Posted by JohnnyColombia
(Post 17325063)
Did you not try alpaca too in Perú? What an unfortunately delicious animal. Also of course they have Lima beef heart anticuchos
I forgot about hormigas culonas the Colombian fat bottomed ant. They are a great beer snack and now come in BBQ and lemon flavours. I haven't had them for years but quite enjoyed them, crunchy and anty at the same time. There's a restaurant in Bogota that serves/served a delicious ant-enrusted seared tuna - Leo Cocina y Cava, I believe. |
Bizarre foods
This thread is more like bizarre foods, with Andrew Zimmern. When I read the title, I was thinking that it was about getting into molecular gastronomy or trying new world cuisines, not "what's grosser than gross?"
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Originally Posted by SFflyer123
(Post 17349515)
This thread is more like bizarre foods, with Andrew Zimmern. When I read the title, I was thinking that it was about getting into molecular gastronomy or trying new world cuisines, not "what's grosser than gross?"
Gross, or good, or seems gross, but is good. |
Originally Posted by SFflyer123
(Post 17349515)
This thread is more like bizarre foods, with Andrew Zimmern. When I read the title, I was thinking that it was about getting into molecular gastronomy or trying new world cuisines, not "what's grosser than gross?"
Originally Posted by Steph3n
(Post 17349549)
It is about trying new things :D
Gross, or good, or seems gross, but is good. |
Originally Posted by tentseller
(Post 17350105)
Gross is in the mouth of the beholder! :D
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