In it’s raw form
In fact it’s not bread at all …
It’s actually boiled and minced seaweed (laver): a popular ingredient in Welsh dishes, particularly for breakfast when coated with oatmeal and served with cockles.
The humble public BBQ
I put a call out on The Facebook to find out what people’s thoughts on public BBQs are.
My reason for asking? I’ve always been a little hesitant to use them.
It’s really that simple.
Eat 60 Buffalo Wings in 60 minutes at The Kodiak Club on Brunswick Street in Fitzroy and you get your name on the wall and the honour of NOT paying $90…
Well once they were alive… now they are deep-fried and covered in chili and salt!
To preface: We decided on a cheeky overnight trip from Shanghai to Hangzhou via 300kph bullet train (AMAZING!) to try to escape the city and possibly the heat for a night…
Such a cute little face!
I like to think myself pretty lucky that I have a high tolerance for spicy food dishes.If I didn’t, then I would be missing out on so many awesome meals and choice, especially in Asia.
It is without fear of the “ring of fire” that I often order the spiciest on the menu, partly for the flavour and partly for the challenge.
I’ve never been much into offal. Mum has always said its just (awf-ul) off-al 😉
However can you classify ox tongue as offal when it’s a muscle just like meat in a leg or arm? I’m going with no for the sake of my arguement!
Anyway, I have decided that ox tongue needs to get more cred because it is really amazingly delicious. It’s springy and lean and had a rich taste and if its served BBQ on a Yakitori stick (like I have become obsessed with) then it’s positively melt in the mouth.
Do yourself a favour and order it.
Apparently it’s great in a pasta bake covered with cheese… Challenge accepted!
When I saw that San Telmo, a very well renowned South American cuisine restaurant was participating in the Melbourne Food and Wine Festival “Winter Roasts” event and that they were serving Alpaca for a few limited Fridays my curiosity was piqued.
Only 2 and a half mins to go!
Let me take you back to Saturday, where I challenged the epic pork mountain and went well past base camp…
This is absolutely utterly ridiculous… On Saturday 1st June I will take on the Hofbrauhaus Schnitzel challenge which consists of:
In 45 minutes
Blood Jelly was one of the original delicacies I had investigated for my Vietnam List, but had somehow lucked (or chickened) out of trying.
So, when I ordered the Spicy Pork Noodle Soup from one of my favourite Vietnamese haunts, Dong Ba on Hopkins st Footscray, I thought nothing of it.
The Hungry Ginger 