Furthermore
June 30th, 2006 - 4:45 am
Tequila is not an ingredient in Ceviche. In fact, there are many things which currently get splashed with tequila in local restaurants where I can safely say tequila is not at all required. Hell, if it isn’t hot and spicy, it has to have tequila on it … or both.
Also,there is no 8 oz steak on the planet that is worth $36, and don’t even look at me and tell me you are charging $32 for chicken fried steak pork chops. I will laugh at you.
Yes, yes … going to bed now. I had to finish looking at the last few menus in PDF format that I had opened up. I am still disgusted with the food choices in some of Austin’s “best” restaurants.
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8 Responses to “Furthermore”
I myself prefer Mescal w/the worm. You get your meal and drink all in one bottle. There is a certain kind of Mescal that comes with three worms to the bottle. If you are drinking alone then the one worm bottle will do just fine because you don’t have to share the meal, but I have been in situations where I was not drinking alone and have been witness/party to some pretty intense fights over who gets the worm.
There have been times down on the Guadalupe when a bottle ran dry we emptied the worm out on a leaf and cut into equal sections to avoid any hostilities.
Down in Mexico they serve Tequila to the tourists who think they can drink Although Tequila does pack a punch Mescal packs a lunch/double punch. They say once you have eaten the worm you will have visions and to be honest I have drained many a bottle and eaten many a worm, but by the time I finished I was seeing all manner of apparitions and whether from the worm or the Mescal I wouldn’t want to say.
There have been times down on the Guadalupe when a bottle ran dry we emptied the worm out on a leaf and cut into equal sections to avoid any hostilities.
As you can tell the worm does have side effects LOL
Yeah, Wildman, I too just love combination foods, you know, more than one thing in the same package. Now, Platypus, has to be the ultimate combo-eaten.
We don’t have them here in EnZed but you can get them in a can from Southern Australia. Of course the front end you have to treat as if it were a duck, usually with an Orange sauce and the back end, well, I always cook that in the traditional way we cook Beaver at home — I like the Ottawa local method myself, deep fried Beaver Tail.
Now here is the hard part, the middle section where the duck becomes the beaver, well it actually moves from duck through chicken to city pigeon and then squirrel before ending up as beaver.
Some cooks will try to bring out all the different flavours at each stage of the meat, but I’m too lazy, I just use a lot of Oxo and I’m happy if it tastes like chicken.
If you’re lucky, you might get a Platypus with an egg in it, though it never says so on the can, if you don’t you can always stuff it with one hard boiled egg before serving. These things are just a lot of work, no matter how you slice it. Deep fry the beaver tail, bake the chicken section and roast the duck part. It all takes a light hand too since they are at best 6 inches long.
Next time, if you want I can cover carving the Platypus at the table, but there again you need at least five types of knife….
I think Mescal would be the perfect drink to go with this dish. We should get together sometime, maybe at Orbbo’s place.
Kenno it would be a great time to remember for all the days we have left and for all time afterwards. Here all this time I thought Mescal was the ultimate meal. In my travels I have sampled a little of this and that from the world over, but never any Platypus it sounds as if you have bested me on the ultimate meal. I would wager that Platypus would make an excellent dumpling having so many flavors to savor.
If Orbbo is game for such fare it would be a feast fit for Kings and I await her word with baited breath. You can bring the Platypus and I will furnish the legs of fresh Bull Frog and other tid bits for the enjoyment of all.
Orb please pass my EM address on to Kenno so we can exchange recipes and consider if you will a meeting of the minds and taste buds for an encounter to remember.
You know Kenno you have gone and done it! I will be hunting for an outlet for Platypus now that you have sparked my primeval taste buds.
For the record the worst meat I have ever tasted came from a Blue Bull or Nilgai native to India which had a taste that exceeded liver by what seemed ten times stronger. No matter how it was cooked the taste was still there. I have often wondered if it may have been the cook trying to make it taste bad because they are considered to be Sacred in India, but as an after thought it was an Englishman who did the cooking who was an excellent cook.
By the way the Bull Frog legs are best if cooked on an open fire shortly after they are captured on the site of their capture, but extremly good anytime any where.
I love frog’s legs, they are a unique flavour: pond. Some people say they taste like chicken — if the chicken had drowned in a pond maybe. I used to love Turtle soup, before we did so much damage that we can’t eat them anymore, some people were put off by green meat.
Down here there is a wild foods fest http://www.wildfoods.co.nz/ that serves, wallaby, kangaroo, wild berry treats, home made pavlova, buffalo, roast boar, venison, emu, huhu grubs, snails, raw fish, crayfish, marlin, shark penis and eel. Huhu Grubs a traditional food of the Maori are large, the size of your thumb and quite chewy, you find them in old logs. Kagaroo, is great eating, all dark meat, heavier than beef but less than Moose.
A Hangi, a Maori cooking method, is a unique quisine to this place and is worth of great praise. Since the Brits got here second, they failed to recognise good cooking when they see it. Since you love the outdoors, I encourage you to take a shot at a hangi cook up. Here’s a resource: http://www.maorifood.com/hangi.htm
A hangi is often servered here after powhiri (or pohiri) a welcome ceramony that removes the Manuhiri of the Manuhiri (rougly visitors/strangers)to make them one of the Tangata Whenuea (Roughly guardian of the place), part of the process of two distinct peoples coming together. Almost every Kiwi has been to at least one powhiri and has had the pleasure of a hangi on a marae http://en.wikipedia.org/wiki/Marae .
Hangi cooking doesn’t sound like it should be as exceptional as it is, but — it is. I confess a preference for pork done this way. I told this to a kaumatua, a man of much mana who I respected greatly for his wisdom and humanity (he is gone now, alas), he told me with all the insightful humour that the Maori possess (and I share from my Celtic heritage) that pork is almost the best — it tastes as close as you can get to an enemy! We laughed and ate some more of it.
Sorry that should read: A hangi is often servered here part of the powhiri (or pohiri) a welcome ceramony that removes the Tapu (scaredness, in a negative sense here) of the Manuhiri (stranger) and the sharing of Kia (food) is the conclusion of the ceremony, thus typically a hangi.
EEEWWWWW on mescal and frog legs. Not that I have ever tried either of these things. Just the thought grosses me out … which is probably pretty silly for someone who does enjoy eating escargot, raw oysters and sushi.
Whoa girl ! We didn’t even get around to the Chicken Fried Mountain Oysters and that ain’t no bull and as for the Mescal sometimes if you are real lucky you come across of aged mescal where the worm is disintegrated in the bottle and just floating around in bits n’ pieces waiting to be swallowed.