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[Bobby Isosceles]

It was served in a chili-peanut oil sauce with perfectly cooked potatoes and rice.

[AugustWest]

I like how its feet are still attached.

[Choop]

also its head. how were the sweetbreads? i'd totally omnom that plate.

[jaydub]

also its head.

I was hoping that was an oddly shaped potato.  'Pig braiinnsss

[Bobby Isosceles]

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.

[Bobby Isosceles]

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.

[wombat]

Where was this? Did you ask where they get their guinea pigs? I would never eat something out of those icky cages at Petsmart.

[Bobby Isosceles]

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/

[Bobby Isosceles]

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.

[wombat]

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.

[CortJstr]

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.

[AugustWest]

Wombat, perhaps you should contact the restaurant.  You could start ranching guinea pigs for them.

Food chain.  Get used to it.

[wombat]

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.

[pmcd9]

Man, that website was annoying as hell.  Also, as was stated above, no guinea pig on the menu.

[wombat]

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.