What I tried a few weeks ago
Posted: Fri Apr 26, 2019 5:35 pm
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Re: What I tried a few weeks ago
Posted: Fri Apr 26, 2019 5:35 pm
Re: What I tried a few weeks ago
Posted: Fri Apr 26, 2019 5:37 pm
Wasn't too bad (I had had a few Corona's so ...) I wouldn't order again but I had to try it
Re: What I tried a few weeks ago
Posted: Fri Apr 26, 2019 5:39 pm
Nope!
I'll eat most meat, but nothing with more than four legs, and nothing without a spine
I'll eat most meat, but nothing with more than four legs, and nothing without a spine
Re: What I tried a few weeks ago
Posted: Fri Apr 26, 2019 5:42 pm
It would be the Mexican flag for me.
Re: What I tried a few weeks ago
Posted: Sat Apr 27, 2019 7:58 am
Protein from insects will in the future be the norm according to a food scientist I heard on the TV. I was only half-listening but they took the insect grubs, dried and ground them and made a bread out of the 'flour'. The interviewer tried the bread and said it, er, tasted like bread.
The best thing since sliced grub?
The best thing since sliced grub?
Re: What I tried a few weeks ago
Posted: Sat Apr 27, 2019 8:01 am
When in France do like the French so I've eaten garden snails that had the same consistency as whelks and frog legs that tasted like greasy chicken.
To be honest, I didn't really enjoy the meal but I had to have a go. Cost me a fortune as well as we were eating in a restaurant off the Tuileries.
To be honest, I didn't really enjoy the meal but I had to have a go. Cost me a fortune as well as we were eating in a restaurant off the Tuileries.
Re: What I tried a few weeks ago
Posted: Sat Apr 27, 2019 10:08 am
I ate snails once in Boulogne. I had some prawns as well.
I also had a bout of Napoleon's revenge. Cleared me out quicker than that stuff you drink before a colonoscopy.
I also had a bout of Napoleon's revenge. Cleared me out quicker than that stuff you drink before a colonoscopy.
Re: What I tried a few weeks ago
Posted: Sun Apr 28, 2019 12:18 am
Quorn is pure protein and can look like meat.Phillip Phlopp wrote: ↑Sat Apr 27, 2019 7:58 amProtein from insects will in the future be the norm according to a food scientist I heard on the TV. I was only half-listening but they took the insect grubs, dried and ground them and made a bread out of the 'flour'. The interviewer tried the bread and said it, er, tasted like bread.
The best thing since sliced grub?
I would have to be more than drunk to try Grasshoppers.