yum yum

Post by **kevars** » Sat Mar 04, 2006 4:03 pm

just returned from my stint in issan

, doing the family bit aand all , i was taken for sunday lunch up near the boarder with laos , spicy ant egg salad ! mm a-roi

Post by **ting-tong** » Sat Mar 04, 2006 4:44 pm

If you close your eyes and think about something else,ant eggs are not that bad.
Maybe Subway can make a Issan sandwich with ant eggs.

Post by **Big A** » Sun Mar 12, 2006 10:36 pm

They've gottem around here, check out some of the local level talats ( little open air markets). Nothing like a bowl of ant eggs. You can even look and see the ones that have just hatched crawling around. My wife loves'em.

Post by **Jaime** » Fri May 05, 2006 7:54 pm

Saw a great product on the meat counter in Tesco Lotus on my recent visit - nicely packaged with the Tesco branding etc - Fresh Pig's Uterus!

Mrs Jaime says it's almost as nice as curdled blood.

Mmmmm - makes my mouth water just thinking about it....

Post by **lomuamart** » Fri May 05, 2006 8:27 pm

Jaime,
I'm having serious doubts about your choice of food (other than Welsh lamb).

Post by **Guess** » Fri May 05, 2006 9:08 pm

Strange to hear a comment like that from a part Viking. I won't tell you about some of the things that Icelandics call delicacies.

Briefly though, wherever one grows up, the local food is normal to them.

Curdled blood, now is that not called black pudding in Celtic and Anglo Saxon societies.

Before beef legislation, due to BSE, was modified in the West and other areas of the world, McShit were using every sinlge part of a steer except for teeth, bone and hair (probably only because those parts have a market value for other produce).

How many older Brits have been down to the chippy and got themselves a peice of cod roe. What is the difference between an ant egg and a cod egg. What of the most expensive of all foods is the egg of the Sturgeon.

I am sure that Mrs. Jaime was right about the sow's uteris. I can't think why these organs should be considered any less apertising than any other. Many people are prepared to eat the kidney, liver and even a pair of bollocks goes down well in this region and in the West.

When you eat a prawn do you first remove the stomach and intenstinal tract or eat it whole or maybe headless. Do you check if it has had a dump recently. No you don't you just eat it and say aroy mak mak or loverly jubbly.

Try looking at a peice of Danish Blue Cheese under a microscope before eating it just to see exactly what you are chucking down your throat.

Anyway I am off now for a double Pepperoni Pizza. Anybody know what Pepperoni consists of and why there are so many gelding donkeys in Italy.

Perhaps Khun Lomu you should revert to your yellow belly staple diet of cauliflowers that the maggots have left for you. If you are lucky you will still find one the wriggly little sods feeding and boost your protein intake.

BTW if you fancy a bit of Welsh lamb make absolutley sure that it is not a pretty one.

Post by **lomuamart** » Fri May 05, 2006 9:27 pm

Post by **lomuamart** » Fri May 05, 2006 9:40 pm

Sorry I'm just a "yellow belly", Guess.
I suppose that precludes me from knowing any other food but potatoes.
I bow to your superior knowledge of gastronomic delights.

Post by **MartinJ** » Sat May 06, 2006 12:48 am

Guess

Have you thought about writing the menu for the local Restaurants?

If it taste nice I think I not want to know what I am eating

But thanks for the information

I going to have a salad now, oh what it that on my lettuce????

Post by **Jaime** » Sat May 06, 2006 5:39 am

Guess wrote:Curdled blood, now is that not called black pudding in Celtic and Anglo Saxon societies

Unlike the cooked black puddin', the curdled blood is raw though - before it turns into the wobbly slab they put on top of your noodles it is just a bowl of blood complete with tape worm cysts. I think they put some powder in it to make it curdle quicker (Mrs Jaime makes her raw Lanna sausages with the same stuff) but I have also seen it just left to clot naturally in the sun.

That reminds me, my arsehole has been itching like hell since I got back to Blighty. Either it is the tape worm sticking its head out for a breath of fresh air or the healing process on my anus is causing a reaction. After all, I didn't have any skin on the thing for a fortnight!

Post by **Guess** » Sat May 06, 2006 2:06 pm

What's all this cooking nonsense about. My good old Mama use to serve steak that had had a serious beating (it was already dead at the time) but went nowhere near a frying pan, grill or oven. It was delicious. On the odd accasion I eat steak it has to be blue. I.e. cooked on the outside to keep all the uncooked blood from running out and eaten more or less raw in the middle. My starter of choice would be smoked salmon which is waved across a plume of smoke for a few seconds before consumption.

All this cooking lark is unnecessary. Other mamals don't do it and it destroys all the goodness in the food. When was the last time you saw a Tiger sporting a blood orange posteria.

As for the anal inspections I have tried to do the same myself but no matter what I do I just can not get my head into a position to view the organ. Is this some trick with mirrors or do I just need more excercise.

Post by **Jaime** » Sat May 06, 2006 4:59 pm

Guess - Let's make a night of it - I'll bring the blood and pig uterus and you supply the See-sip!

Post by **Guess** » Sat May 06, 2006 9:41 pm

You're on. Give it some ponseu wop or froggie name and we could even sell it as authentic Mediterranean Cuisne.

All washed down with a bottle of the finest Chateau Nong Khai of course.