It took a month to experience the proper technique; first she tried with the “crushed” leather without many results; She then dealt with the roasted guinea pig and the taste was not as expected. Until she did it by cooking the whole meat in water. This should boil for at least 2 hours, until the liquid is reduced “to about 15 milliliters,” says María del Carmen. Then you have to wait for it to cool down so that it can be liquefied and left as a pate.
The smoothie guinea pig mixes it with a fruit, that was also part of the experimentation, since not with all it turns out well, but she discovered that with the naranjilla or the passion fruit, also cooked, the flavor is at its point. The rest of the process is like preparing a “normal” ice cream, whipping the cream, increasing the puree of the guinea pig with that of the fruit and adding the condensed milk. After a day of staying in the freezer you are ready to serve.
The entrepreneur adds sprinkled peanuts as a dressing, to remind the 'fans' of the guinea pig, the typical dish that is served with peanut sauce.
Pilapaña offers some other odd flavors, including beetles and mushrooms.
Pureeing the guinea pig
Posted By: Alex - Sun Oct 06, 2019 -
Over in Japan, Morinaga Milk Industry has recently started selling a mayonnaise-flavored ice cream bar. It goes by the name “Calorie Monster Cherio Creamy Mayonnaise Flavor.” So, I assume it's not in any way a diet food.
The bar is said to have a white-chocolate center surrounded by the mayonnaise-flavored ice cream, all encased in a shell of white chocolate and cookie crumbs.
This actually isn't the first time mayo-flavored ice cream has been offered for sale. Last year, ICE, an artisan ice cream shop in Falkirk, Scotland, debuted Hellmann’s Real Mayonnaise ice cream. The store’s owner, Kyle Gentleman, described it as a “full on hit of fat and cream followed with an eggy milky aftertaste.”
Posted By: Alex - Tue Oct 01, 2019 -
The cheese-making process produces a lot of whey as a by-product — whey being a watery, yellowish-green liquid. For most of history, cheese makers simply threw out the whey, usually in the nearest river. But eventually the cheese industry began to wonder if there was anything they could do with it to make some extra money.
One possibility was to dehydrate it into a protein powder that could be fed to livestock, or bodybuilders. But in the mid-1970s, researchers at Oregon State University hit upon a potentially more lucrative use: making wine out of whey. They detailed their study in a pamphlet titled “Utilization of Cheese Whey for Wine Production.”
The reason this was possible is because the lactose in whey will ferment, if one uses the right microorganisms. The end result was a whey wine that, according to the researchers, "was acceptable to a great majority of tasters, who preferred it slightly sweet.” Which doesn't sound exactly like a glowing recommendation. Nevertheless, the researchers were enthusiastic about the potential of whey wine:
The U.S. cheese industry is in most urgent need of a development of whey by-product that would not encompass relatively expensive processes for water removal. The fermentation of sugar-fortified whey by selected wine yeast and the production of an acceptable whey wine may represent a “near ideal” solution for the whey disposal and utilization dilemma of the U.S. cheese industry. The production of an acceptable wine by whey fermentation may be the means of transposing a “cost of doing business” into a “profit opportunity.”
It doesn't seem that their dream of raking in the big bucks with whey wine ever panned out. The idea of whey-based alcohol products is still kicking around, however. Various gins and vodkas made from whey can be found, such as Bertha's Revenge Irish Milk Gin or Sheep Whey Gin. But I can't find any wines being made from whey.
Odd partners in advertising: when Skippy and Hellmann's teamed up in 1963, claiming Together Tremendous!
The recipes for those peanut butter/mayo sandwiches, enlarged:
Update: Astute readers noted that if this was a nationwide ad campaign, then the version of the ad that ran west of the Rockies should have referred to Best Foods mayonnaise, rather than Hellmann's. I checked, and it turns out this was exactly the case. It was an identical ad, but with Best Foods substituted for Hellmann's.
As he tears off a leg of a charcoal-grilled rat at a roadside stall in western Cambodia, Yit Sarin hails the simple joy of rodent and rice washed down with beer. "It's delicious," he says of the snack...
Sarin tells AFP that rat is like "chicken or beef", whereas others say it's more like pork. He is one of many customers and Cambodian tourists stopping at a stall outside of Battambang town, where rows of grilled field rats are displayed over burning coals and served with dipping sauces made from lime juice, black peppers or chillies.
It sounds like something that, if I didn't know what it was, I would probably think tasted good. But if I did know, then no.... just no.
Paul Di Filippo
Paul has been paid to put weird ideas into fictional form for over thirty years, in his career as a noted science fiction writer. He has recently begun blogging on many curious topics with three fellow writers at The Inferior 4+1.