GOJIRA VS. LEMMYWINKS

[rone]

Via ratphooey, i give you prehistoric giant guinea pigs. My thought: "Where are we going to find a cardboard tube that big?"

I did manage to have some tasty cuy the last day i was in Ecuador. That prehistoric stuff... mmm, enough for the whole family. Oh yeah!

Comments

[huaman.livejournal.com]

Man, I ate all the cuy I could last time I was in Peru. I'd try getting random rodent meat like rabbit or something, here, but you can't get Huacatay either so what's the point?

Also, I tried to find out what goes into Peruvian-style caldo adobo, so I could reproduce it... again, sadly, to no avail, as it turns out a base ingredient is day-old chicha. So unless I'm gonna buy feed corn that hasn't been dried yet, sprout it, and make chicha... bah.

At least I can get the occasional tamarindo popsicle from a guy with a cart going up and down the street.

[2wanda.livejournal.com]

I found some good recipes on the web. http://xb-70.com/beer/chicha/ch_recip.htm

Maybe ronebofh will try making it some day. Add it to our list of mad scientist experiments, like last year's wine making escapades.

[2wanda.livejournal.com]

Yay for Guinea-zilla!

[ronebofh.livejournal.com]

Guinea-zilla is friend to all children!

[ikkyu2.livejournal.com]

Eating guinea pig and pork rare in rural Ecuador is a great way to get neurocysticercosis, in which a tapeworm larva burrows its way from your gut to your brain, encysts itself there, and dies.

I only mention it 'cause I'm writing a paper about it.

[ronebofh.livejournal.com]

Yep, just read about such a case recently, too. I assure you that the cuy i ate was not only in urban Ecuador, but it was fully cooked. I don't believe in rare meat.