StInGeR

Maybe you could tell us how you lifted the top half of the skulls off the live monkeys. What I found out later was that they get the monkeys drunk and when they pass out the chef slices through the skull basically using a bone saw. You then just lift the top off and there you go... To be honest it's not something I'm in a hurry to do or try again!!!

There's a Thai market here in Boise that sells those big ol' bugs! They have a freezer full of great stuff - whole eels rolled up like a cinnamon roll, bags full of frogs, and other stuff like that. My favorite part is the live snails in a big plastic tub. You can get baby turtles in Chinatown in Manhattan .... I haven't had the heart to tell my NY neice that the turtle we bought her was sposed to be lunch

This is one thread I definitely have to get in on BUT somehow I don't think I'm going to beat wesza While I was in the Australian Army, a group of us took a trip to Vietnam to visit various battlefields, and write reports etc etc etc. While drinking in a typical Vietnamese bar in Ho Chi Minh City we met up with some ex-regular Vietnamese soldiers, who upon finding out we were Australian and Army invited us to join them for dinner. We ended up in this small restaurant out the back of god knows where and continued drinking not knowing what the hell was on the menu. A few of us should have guessed what was on the menu when they seated us all at a table with a small hole right in front of each of us!!!! **NOTE** this is what happens when you drink too much Viet beer!!!!! The food was brought out one course at a time, soups, rice, and to be honest so much other stuff I couldn't name it all and then out came the MAIN COURSE!!!! In front of each of us,placed through the holes in the table, were live monkeys. Following the lead of our hosts, we lifted the top half of the skulls and proceeded to eat the brains of the monkeys.... in all honesty is was like eating tofu except for the fact that we all knew it wasn't...... Thankfully after this I can't remember much else except for asking the guys the next morning if it was a dream, to which the reply was "nope and they want to take us out for dinner again tonight" But that's another story!!!

Mine has to be bacon and swiss on rye with lots of hot sauce and a berocca Either that or a tequila bloody maria

Do you know what are they called Kris?? With the number of Asian supermarkets in Adelaide I'm pretty sure I could find them - in which case I'll be in heaven and my wife will hate me (that's sarcasm it's amazing some of the weird stuff that i eat that she puts up with) Are you wanting the name of the just the fish? or of the snack that contains a mix of things including fish. They both go under a variety of names....... HMMMMMMMM I'll take all of the aboce The name of the fish and the name of the snacks, not greedy am I??

Gave: From Burgers Smokehouse Burgers Variety Pack to the in-laws Received: Le Creuset enamelled cast iron skillet Le Creuset casserole dish

Call me stupid but what are pocky?? I'll try anything once, hell I'll try it twice

OOPS sorry I said I was a newbie

Do you know what are they called Kris?? With the number of Asian supermarkets in Adelaide I'm pretty sure I could find them - in which case I'll be in heaven and my wife will hate me (that's sarcasm it's amazing some of the weird stuff that i eat that she puts up with)

I've a friend in Adelaide, Australia who owns a Japanese restaurant - he is actually Japanese and everytime I go in there for dinner I end up walking out with a bottle of Aramasa Junmaishu Sake (1.8L) and a couple of containers of what I'd call bar snacks. I have no idea what the things are called so bear with me please - there's small dried fish, wasabi rice crackers, something rice cracker like made out of nori. My fav tho would have to be those dried little fish - I guess it's coz my wife leaves me alone while I'm eating them and drinking sake Regards Tom

Well as a newbie here I thought I'd join this food blog too. Like Misgabi I live in Australia... the Clare Valley to be precise which is about an hour and a half outside of Adelaide and a premier wine producing region. In my mind the best region BUT hey you can call me biased if ya want Luckily being so close to Adelaide my NYer wife and I can get to the farmer's market in the city and get everything from the mundane through to weird and wonderful, unluckily the town closest to where I live has 2 supermarkets which cater for boring country tastes ie meat and 3 veg. However that is slowly changing, and I've started noticing packs of dried shitake's, nori, fresh lemongrass etc etc etc THANK GOD!!!! I do all the cooking in our household seeing that my wife, who lived in NJ and worked in Manhattan, idea of cooking was takeout, prepackaged stuff and things that took minimal time -read toast and jelly Well tonight's our big New Years dinner and I'm going to make what her family have traditionally plus a few of my own extras... this is what it comes down to: Grilled lobster (spiny tailed lobster which we call rock lobster) - brushed with fresh lime juice, EVOO, minced garlic, and a small amount of paprika (mine) Steamed scallops on the half shell with lemongrass, garlic and some ginger (mine) Tiger prawns in a marinara sauce over angel hair pasta (hers) Butterflied tiger prawns stuffed with crab meat (hers) Fillet steaks (RARE) stuffed with lobster and served with a hollandaise sauce (mine) Because we're both white wine drinkers I'm thinking a couple of bottles of Annie's Lane chardonnay are going to go beautifully with all of this. Somehow I don't think I'll be moving very far after all this so it'll be a nice quiet night watching the fireworks in Sydney on TV with some good music in the background. And to all I hope you have a happy new year All the best Tom

I actually got a friend to build me a custom "weber" (god I love friends who are handy) , and he made it for me to be about 2 1/2 in diameter which means I can cook alot more and alot bigger items on it. Whole kids, decent sized suckling pigs etc etc etc. I usually try to cook kid to about MR (I'm usually a R guy myself), BUT kid is one thing I can't seem to handle rare. Depending on how meaty the kid is I usually give it about 20-25 mins/kg - thats 20-25kg/ 2.2lbs Hope this helps Tom

When you talk "farmed tuna" in Australia, what actually happens is the fish are actually caught in the wild, penned and then fat to increase the quality of the flesh. They aren't bred in captivity just "fattened" up in such. In South Australia it is a huge business and brings in billions of dollars of which 99% is from Japan. Hey if the Japanese want it - it can't be bad.

Sorry but I can't give you any help with temps, I usually just take it out of the oven or off the weber when I'm sure it's ready. Again sorry!!! BUT I do usually marinade the kid in red wine, bay leaves, oregano leaves and some whole garlic cloves for about 24 hours before roasting or BBQing MMMMMMMM TASTY!!! I hope this helps ya PS You can also use a curry flavoured rub which is also VERY good with goat EDITED: to add more