Anchobrie

You may feel better to travel south sooner than you think. I have been eating mudbugs all my life. It is a social thing also

Talking about skin and or chicharrones... I broiled a chicken skin in one piece the weekend Much better than my initial guess.

The small sardines tend to be different species (Sarsinella sp). I avoid them and go for the true pilchards, and the larger, the better; so essentially we are in the same boat. BTW, I see you are based in UK. I have read in some webs that the cannery industry in morocco are out of fish stock, and no much sardines are landing at its ports, so there may be soon a drop in availability ( sources said ~50% of the sardine tins in UK came from morocco, like for example the ones from your previous post from Marc and Spencer ) I found one link https://www.thegrocer.co.uk/news/tinned-sardines-shortages-loom-as-morocco-supply-non-existent/702375.article

yesterday a first home made for me

Why is it not an Arbutus (i.e. strawberry tree)?

For the record, Velveeta is shelf stable. I have seen it in the shape of bricks in shelves not refrigerated at Walmart a few times. Probably the "singles" ain't, and need to be cooled, but the bricks are ok.

Today I can choose something like Black label triple cram blue from King Island creamery, Queso Mestizo tres valles pasiegos, Vacherin Mont D'or, and Humbolt fog by Cypress grove. Tomorrow's list would have been a bit different.

I know, I was just answering based on your own suggestions about what to call what. I happen to go from time to time with some zoologists to trap turtles (and other living critters). In fact, I'll be "turtle" trapping next week around Alabama's coast

Very nice stuff, People does not talk much about eating turtles/tortoises/terrapins, but here in the shores of the "newly" named "gulf of America" you can sometimes find snapping turtles dishes. Not as great thing... BTW, your braised turtle image actually shows a terrapin.

Really close relative (my old man) is unable to fry an egg by itself. This kind of artifact would allow him to eat them again. With probably minor modifications, like an alarm when it is "done" and so on.

I've always be in love with the flat ones. To me they are the tastier. Always great because my older bullyer brother use to prefer the one bone drumsticks (not he has growth as an adult eater and seems to prefer flats too according to my mother)

They are hunted in many states, tases much better than swans and better to munch, but certainly not nearly as good as white-fronted geese.

Cygnet wasn't that bad the last time I had it. Of course, not on my top list, but much better than an intensive raised "average" chicken.

Use to bought it in a toothpaste shaped tube when I lived up there. Wonderful idea to bring to hikes as you just spread what you need and close it with the lid, nothing to mess around as with tins.

Salted cod, once desalted and cooked "al pil-pil" (a basque way) is arguably the best way to eat cod.