Expanding Culinary Horizons
Oct 24, 2011 | 7:43 pm
#46
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The scale like skin could cause damage to the esophagus..
Oct 24, 2011 | 8:09 pm
#47
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Since I am back in this thread, I just found a photo of my bofe from my fritanga in Choach. Hmmmmm tubey
Oct 24, 2011 | 8:11 pm
#48
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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 Choach. Hmmmmm tubey
...
Since I am back in this thread, I just found a photo of my bofe from my fritanga in Choach. Hmmmmm tubey
...
And tender..
Oct 24, 2011 | 8:47 pm
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Oct 26, 2011 | 6:07 am
#51
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Oct 26, 2011 | 6:08 am
#52
Formerly known as MLW20
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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 Choach. Hmmmmm tubey
Since I am back in this thread, I just found a photo of my bofe from my fritanga in Choach. Hmmmmm tubey
Oct 26, 2011 | 6:44 am
#53
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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.
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.
Oct 26, 2011 | 8:01 pm
#54
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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.
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.
Oct 27, 2011 | 5:36 am
#55
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Oct 27, 2011 | 3:08 pm
#56
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Did you not try alpaca too in Per? 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.
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.
Oct 28, 2011 | 12:11 am
#57
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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?"
Oct 28, 2011 | 12:26 am
#58
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Gross, or good, or seems gross, but is good.
Oct 28, 2011 | 5:10 am
#59
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