Yuck. I like his little hat, though.
It's not...bad, it's just not quite to my taste. Wouldn't be my first choice on the menu. ;)
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.
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!
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.
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...
is 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.
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.
Did 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. ;)
Rabbit, eh? Yeah, greasy, grisly and gross. With hardly any meat on the bone! Tough to swallow.
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!
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? :)
I know it's sad but true, Sarah. That's the real finish line for a cuy in Ecuador, Peru and Bolivia.