Thread: Food for the Brave

Dinner! I lurv my Tamilok!

Dinner!

Fark sake woman.

Can you put a warning before those savage pics

Some of us are vegetarian

Sorry Dill... We are savages out here.

Ive seen a pig have its throat slit and had it chase me for what seemed like 20 seconds before my family moved to civilisation. Also saw a headless chicken running around.

Keep em coming GF, nice to see what real.life is like

Must say, it's far more appetizing when it's wrapped in cellophane and in the Big C discount bin.

Originally Posted by Luigi

it's far more appetizing

...that slimy mess could hardly be less appetizing...spear-chucker's delight...

Lechon

^ Yummy. My family has been trying to locate a piglet for a barbecue. Not so many people keep pigs in this area now days.

Cebu Lechon - “The best pig ever”, according to Anthony Bourdain

Originally Posted by Neverna

Cebu Lechon - “The best pig ever”, according to Anthony Bourdain

I have to agree! Cebu is home of the best lechon. Here in Palawan, we do the best we can, but just doesn't taste that great.

Must be some 30 years now, Masbate PI, bought a goat for the gf's family, kid ran off to find what looked to me like grass, force fed to goat that clearly didn't want it, slit its throat against almost no struggling, drained some blood out, connected a bicycle pump to a leg artery, pumped up like a balloon, treated first the belly then other parts with boiling water to loosen the fur and started scraping away with a sharp knife, at about when I pissed off for a smoke and to figure out how to avoid eating whatever they serve up later which turned out expectedly gross.

One of the reasons I left the PI, primitive cuisine.

Originally Posted by Maanaam

Tonga do very good spit pig. It's a national dish, done at every event and more. Their secret is to wash the pig in coconut water just before putting over the coals. I suppose the sugars help brown the skin, and that Cebu pig in the video with it's even, shiny browness (that even Bourdain remarked upon) looks like it may have had a secret wash in something.

Secret wash is Alpine evaporated milk..... It turns the skin delicious brown and v crunchy.....

Note: Should only be used 30 mins before the pig is cooked.

Originally Posted by jabir

Must be some 30 years now, Masbate PI, bought a goat for the gf's family, kid ran off to find what looked to me like grass, force fed to goat that clearly didn't want it, slit its throat against almost no struggling, drained some blood out, connected a bicycle pump to a leg artery, pumped up like a balloon, treated first the belly then other parts with boiling water to loosen the fur and started scraping away with a sharp knife, at about when I pissed off for a smoke and to figure out how to avoid eating whatever they serve up later which turned out expectedly gross.

One of the reasons I left the PI, primitive cuisine.

555. That's v v funny.

I happen to own a small goat farm. Never butcher them that way, but you're introducing a new idea. Might try that at home.

Originally Posted by Bobby Bench Press

#savages

Its the only way to live when the world out there is a cold hard bitch.....

Originally Posted by Maanaam

Not to an artery, just a slit under the skin. The airpressure parts the skin from the carcass. Like they do preparing a peking duck, but in this case making skinning easier. I wonder if you've got memories mixed up and recall a pig being doused in hot water for scraping off the fir? Sounds strange to inflate it and de-fur it.

Actually, thinking about it, I have had a goat curry and the meat still had the (furless) skin on, so maybe. In which case I have no idea why they would pump it.

100% goat, and hot water to loosen the fur for scraping which was the next part of the culinary process. But probably right about the pump, not that I was engrossed.

Originally Posted by jabir

100% goat, and hot water to loosen the fur for scraping which was the next part of the culinary process. But probably right about the pump, not that I was engrossed.

I just don't understand pumping and de-furring. It's one or the other. Skinned or not skinned (but de-furred).
But I'm open to another option

de-furring..... a new vocabulary. Frightening mental picture of the word, but I'll get over it. Eventually......

Originally Posted by GracelessFawn

de-furring..... a new vocabulary.

I suggest you defer your de-furring until your bikini line warrants it.

Originally Posted by jabir

Seemed logical to me at the time and since, to bloat up the body making it firm and easier to shave.

The grass bit, I seem to also recall that the kid added or dipped it into some form of alcohol or vinegar or other liquid before feeding it to the goat. A few minutes later the goat became compliant, maybe drunk or doped and didn't resist slaughter. Or the grass concoction could've been for some other reason, though one followed the other. GF is more or less onsite and in the biz so to speak, so probably able to discover/fill in the details, though Masbate is a way from Palawan and it could be a local thing.

Probably to marinate it.

Actually, the vinegar drink is said to clean the goat's intestines.

Originally Posted by GracelessFawn

Its the only way to live when the world out there is a cold hard bitch.....

Spankie you said a mouthfull.