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Posts posted by Kerala
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6 hours ago, liuzhou said:
Very cool. Weird that in Kerala where we use every bit of the coconut tree for everything, we don't do this.
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Now hungry!
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Love a bit of Marmite.
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Sandwiches were egg mayonnaise, salmon, ham and coronation chicken. Sweets were date cake with crystalline ginger and butter cream topping, a cookie, chocolate brownie with honeycomb, scones, strawberry cheesecake. Clotted cream and strawberry jam out of shot. The coronation chicken was the surprising winner of the savouries, the cookies and cheesecakes fighting for first in the sweets. Unlimited sandwiches! so we had extra coronation chicken sandwiches, and had to bring back a lot of the sweets in boxes.
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That looks like an amazing 3 day trip! Hit after hit after hit! It makes me want to add a couple of days in Washington when I finally travel to the USA again.
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Well, the nutrition facts are funny. Ingredients list is hard to quite believe.
Proof's in the puddn': how did it taste?
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Uhm... the white bits are feta cheese. Tasted phenomenal with that dressing. And that hunger! _
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45 minutes ago, Duvel said:
Germans eat a lot of pork. When we say „Fleisch“ (meat) it is usually understood that it means pork. That being said, every slaughtered animal will undergo the Fleischbeschau by a veterinarian, where selected organs and cuts will be examined for potential diseases. For pork this examination includes a test for trichinosis. The last reported case of trichinosis in Germany as a food-borne illness was in 1970.That is reassuring. I'll be more adventurous next time I'm there!
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Perpignan has been added to The List!
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I am worried that we are harvesting them young.
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The museum is about 2/3+ devoted to the sardine canning history. There's a Portuguese black and white documentary shot back in the 50's that feels like a jolly Pathe newsreel, subtitled in English and French. The process shown is very close to the Pinhais factory clips earlier in this thread, so Pinhais at least is staying true to tradition.
It's very worrying how much smaller current day sardines are compared to what we see in the documentary and in the representations at the museum.
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One of the things I love eating in Portugal is grilled sardines, but they seem to be out of season.
I took a day trip to Portamao. The main museum is the converted La Rose sardine canning factory.
The tins were stamped and shaped from the sheet metal right on site.
Very interesting museum, great walking through the factory and touching the actual machines.
Sardines seemed to have been much plumper in those days.
Anyway, I picked up a couple a few La Rose tins from the local supermarket.
The wife says I eat a can in a day, so it will only take me a couple of weeks to get through this lot!
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The Pinhais above was beautiful with fresh crusty bread and local butter. All my girls are crazy for the bread and the butter!
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Guangxi Gastronomy
in China: Dining
Posted
What's the white stuff in Coke looking bottles? Seen at the beginning of the video.