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Gourmands' thread
09-22-2016, 08:03 AM
Yessss!
I love duck meat - duck roasted with apples or oranges is my pick here.
Duck is a certain guarantee of meat quality too - since it is less popular meat than chicken, it is not so 'industrialised'. Frankly, I am afraid to buy chicken nowadays.
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Gourmands' thread
09-26-2016, 08:16 PM
A week ago I went to a place (a small potatoe growing village) in Peru in the mountains close to Pisac. While our small tour group (we were the only tour group there that day, around 12 of us) went fishing, the villagers cooked us a bunch of different types of potatoes. They dug a hole in the ground put some hot coal in the hole and covered it up with dirt for a good 30 to 45 minutes. Then they dug up the hole and chucked all the different kinds of potatoes in with the coal and put the dirt back on top. After like 5 minutes they took out all the potatoes. You then just peel the skin off the potatoes (I ate a few with skin covered in dirt and charcoal just to try it) and enjoy. It tasted incredible. Cooking food in the ground is awesome.
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Gourmands' thread
09-20-2018, 07:04 AM
Chinese cook everything fresh as well, especially Cantonese Chinese and Chaozhou Chinese.
Look at these pictures of Chinese dishes then you would be impressed by how amazing Chinese food is:
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Gourmands' thread
09-20-2018, 02:24 PM
I've tasted a new delicacy during the summer, this is fucking good especially the figues:
Figues, Prunes and Abricot filled with foie-gras
Tell them too much, they wouldn't understand; tell them what they know, they would yawn.
They have to move up by responding to challenges, not too easy not too hard, until they paused at what they always think is the end of the road for all time instead of a momentary break in an endless upward spiral