Jeremy Hakes - Oct 16, 2009 11:14 pm - Voted 10/10
Mmm... No, thanks.Yuck. I like his little hat, though.
Sarah Simon - Oct 19, 2009 10:20 am - Hasn't voted
Re: Mmm... No, thanks.It's not...bad, it's just not quite to my taste. Wouldn't be my first choice on the menu. ;)
Sarah
lcarreau - Oct 21, 2009 8:17 pm - Voted 10/10
Roasted Guinea Pig ??No thanks, I just ate.
I'd forgotten that SP had a Food album.
What in tar-nation ever happened to littlefrantz, the creator of the album? Did she leave the country?
In SE Asia, they tend to roast pigs in the
same manner (over an open fire), and the skin
of the pig can be rather crisp and tasty.
The things I missed most when visiting the
Philippines were red peppers and Mexican food.
This picture is priceless, and should have
got more votes.
Sarah Simon - Oct 22, 2009 10:54 am - Hasn't voted
Re: Roasted Guinea Pig ??Larry,
Oh, if only I had an excuse to share some of my food pics from SE Asia. We had rice-patty rat from a road-side BBQ stand. Mmmm, it was actually really good! I took a pass on the live "jumping shrimp" salad, though. ;)
I honestly wasn't crazy over the Cuy...to stringy/tough. Also not big on the alpaca meat. It was too gamey; not sure if it was the preparation or just the nature of the beast. I love wild game, but am pickey about the gamey-flavor. The worst meat I've had was Alaskan caribou. Ick!
Sarah
Baarb - Jul 23, 2010 10:01 am - Voted 10/10
Re: Roasted Guinea Pig ??This has been quite an interesting discussion! I may think twice now about trying cuy if the opportunity ever comes up! Have you tried llama? I had it a few times either as steak or as grilled chunks in Bolivia and Chile and always found it to be very delicious, a mixture of pork and beef flavours. Not sure if alpaca would be similar just given the species similarity.
Sarah Simon - Jul 25, 2010 2:18 pm - Hasn't voted
Re: Roasted Guinea Pig ??Barb,
I've not had Llama, but have had Alpaca and did not like it the least. It was very gamey, much like the Alaskan Caribou I've eaten. ...not to my liking...
Sarah
cp0915 - Oct 22, 2009 11:12 am - Voted 10/10
A Side of Potatoesis all mine came with in Peru a few years back. In Ecuador, they come deep-fried. It matters not how cuy is prepared, as it's always quite gross.
lcarreau - Oct 22, 2009 11:26 am - Voted 10/10
Re: A Side of Potatoes...I always loved the way SE-Asians prepare roast
duck and sea bass ... they always leave the
HEAD on the darn thing, with these two dead
eyes looking at you!
I've become accustomed to re-fried beans, rice and a steak fajita since living in AZ.
Sarah Simon - Oct 22, 2009 11:54 am - Hasn't voted
Re: A Side of PotatoesDid you say Deep Fried Cuy? Hmmm...the Colonel's famous recipe...
Now you've got me thinking. My husband's from Alabama. I'm thinking Deep Fried Cuy, some grits 'n greens and Moonpies for desert, and the man might be in heaven.
He didn't mind the cuy...said it reminded him of rabbit. ;)
Sarah
cp0915 - Oct 22, 2009 12:23 pm - Voted 10/10
Re: A Side of PotatoesRabbit, eh? Yeah, greasy, grisly and gross. With hardly any meat on the bone! Tough to swallow.
Boriss Andean - Apr 25, 2011 10:20 am - Voted 10/10
Yummy!Well, actually it's not my favorite, but I like its skin, specially when it's crunchy.
Just watched a "cuy" race last night on Tv. The winner gets a good load of "alfalfa". It was fun!
Sarah Simon - Apr 26, 2011 12:07 pm - Hasn't voted
Re: Yummy!So...you get to race your cuy to the finish line, fatten it up on alfalfa, then serve him to your friends for dinner a few weeks later? :)
Sarah
Boriss Andean - Apr 26, 2011 1:59 pm - Voted 10/10
Re: Yummy!I know it's sad but true, Sarah. That's the real finish line for a cuy in Ecuador, Peru and Bolivia.
Boriss...
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