The OFFICIAL Unofficial Achewood Message Board
Trivial Pursuits => Sports & Leisure => Topic started by: Bobby Isosceles on April 30, 2010, 06:54:07 pm
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(http://chiaroscu.ro/cuy.jpg)
It was served in a chili-peanut oil sauce with perfectly cooked potatoes and rice.
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I like how its feet are still attached.
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also its head. how were the sweetbreads? i'd totally omnom that plate.
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also its head.
I was hoping that was an oddly shaped potato. 'Pig braiinnsss
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also its head. how were the sweetbreads? i'd totally omnom that plate.
Gutted out. Or indistinguishable from the meat. Overall the flavor is very much like dark meat chicken, but the texture is very similar to very very slow cooked veal. The skin was great. It was kind of bony but not as bad as I thought it would be.
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also its head. how were the sweetbreads? i'd totally omnom that plate.
I didn't crack open the head. Plastic utensils and not the biggest fan of brains, texture-wise.
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Where was this? Did you ask where they get their guinea pigs? I would never eat something out of those icky cages at Petsmart.
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Where was this? Did you ask where they get their guinea pigs? I would never eat something out of those icky cages at Petsmart.
Huascaran in Del Ray.
http://www.huascaranrestaurant.com/
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Wait a minute, I'm missing something here. Guinea pigs are hairy. When I do up a rabbit or a squirrel (don't tell Tod) I gut 'em in the forest and then when I get home I take a pair of shears and lop off the feet, head and tail, Then I split the skin to the spine down the back and peel the hide off from the top down off the feet last. After that you can cook it up like any other carcass.
How do they get the hair off for cooking without peeling them first? A quick boil like for a chickens feathers or what?
I have no problem with a tasty critter in a peanut oil sauce, I'd just do it like I described above, sans hair/hide.
Good meal.
No idea how the hair was removed. Either it's burned or boiled or a top layer of skin is removed and Iwas dealing with an under-layer (isn't skin five layers thick?) I'd imagine a quick parboil for a wet-cook method like this. This is the most traditional Andean way of doing it. Another method, which I'll try next week, will be rotisserie style.
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Huascaran in Del Ray.
http://www.huascaranrestaurant.com/
There's no guinea pig on that menu. Was it a special? I don't want to schlepp all the way to Del Ray for nothing.
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There's no guinea pig on that menu. Was it a special? I don't want to schlepp all the way to Del Ray for nothing.
IIRC the Del Ray art/craft fair is tomorrow. That's worth the schlep on its own.
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Wombat, perhaps you should contact the restaurant. You could start ranching guinea pigs for them.
Food chain. Get used to it.
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Geez, wombles, I gave you a home option, y'know.
I know, but like I said, I don't want to eat those ones at the nasty Petsmart.
Really, I don't think I could kill a guinea pig. I think mice and small birds are my limit.
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Man, that website was annoying as hell. Also, as was stated above, no guinea pig on the menu.
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I don't know what it is with restaurants that they all think their websites have to, like, sing and dance and do all kinds of shit instead of just sit there and convey information. It is definitely an epidemic, though, so much so that I now steel myself for it every time I look up a restaurant.
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There's no guinea pig on that menu. Was it a special? I don't want to schlepp all the way to Del Ray for nothing.
It's not listed on the menu, but it's a weekend thing, yes.
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Man, that website was annoying as hell. Also, as was stated above, no guinea pig on the menu.
Seriously, it was like 15 seconds before I could mute the fuck*ng sound. In internet time that's the lifespan of a guinea pig.
I don't know what it is with restaurants that they all think their websites have to, like, sing and dance and do all kinds of shit instead of just sit there and convey information. It is definitely an epidemic, though, so much so that I now steel myself for it every time I look up a restaurant.
There could be money in creating software that would filter all the bullshit out of sites like that. Or even like just a website. You could totally sell that to Google in a couple years. But it's probably already been invented, right?
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Seriously, it was like 15 seconds before I could mute the fuck*ng sound. In internet time that's the lifespan of a guinea pig.
There could be money in creating software that would filter all the bullshit out of sites like that. Or even like just a website. You could totally sell that to Google in a couple years. But it's probably already been invented, right?
firefox + flashblock + noscript
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But if you do that stuff, is there anything left on the website that you can read?
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By the way, this (http://clientsfromhell.net/) is either a very funny or very depressing blog of stories sent in by web and other designers, often about how they are asked to make horrible things. For example:
Client: ”I don’t want to use non moving buttons on the website for navigation. Buttons are going the way of the dinosaur.”
Me: ”What would you like me to use?”
Client: ”A looping movie where the customer has to click on the fast moving objects to navigate through the site. It will keep them on their toes.”
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They do have lomo saltado on the menu, so what more could you need?
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I don't have to go so far for that, is the thing.
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I love the fact that I'm eating off-menu secret guinea pig before having an underground bacon party at a secret faceless bar.
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There's no guinea pig on that menu. Was it a special? I don't want to schlepp all the way to Del Ray for nothing.
The potatoes come with guinea pig if you order them Guinea Pig Style
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Well I liked the website.
Try hard enough and you can rip the pages.
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By the way, this (http://clientsfromhell.net/) is either a very funny or very depressing blog of stories sent in by web and other designers, often about how they are asked to make horrible things.
Change all text in safety calendar to a kids font like Comic Sans, we want it to look like a kid made the entire calendar.
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Sorry to be late to the party, but I suspect the hair was burned off. That's how they prep rats, or so I hear.
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Sorry to be late to the party, but I suspect the hair was burned off. That's how they prep rats, or so I hear.
I think the foodie term is "singed".
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Oops, I did it again. I barbequed two today and sent the recipe to Onstad.
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But did you eat a Guinea Fowl and a Chicken in the same animal?
The same animal with Four Wings? (http://www.telegraph.co.uk/news/newstopics/howaboutthat/7722786/Pictured-Ugly-chick-born-with-four-wings.html)
So this is only barely related to the thread at hand by a quirk of language. Fuck you.
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Dammit Bobby, don't distract the man. He said in the super-secret assbar of the new cookbook, and I quote "WHICH I SWEAR TO GOD IS COMING OUT IN JUNE OR I WILL PUT MY ARMS IN A BLENDER," and I'm planning to hold him to it. It's no time to be giving him new ideas.
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Does that mean we'll have you to blame when he can't
draw drag pixels anymore come July?
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Oh, you know me. I'm sure I'll forgive him again. He promises he'll change!
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Wombat's in a dysfunctional relationship with her cartoonist.