Eating Eyeballs: Taboo, Or Tasty?

Eating Eyeballs: Taboo, Or Tasty? : The Salt : NPR:

 "When it comes to Americans, "people in our culture are disgusted by eating any non-muscle part of edible animals, says Paul Rozin, a professor of psychology at the University of Pennsylvania who studies human food choice and disgust. "Eyes may be special because it is so clear that they are an animal part, and they have some special significance for many people."

Maybe the eyes of other mammals are just a bit too close to home for most people. Fish eyes seem the most acceptable form of ocular cuisine, my fastidious soup-eating friend excluded. As our well-traveled readers pointed out, small fish are eaten whole in many cultures, from British whitebait to the dried fish snacks ubiquitous at Asian groceries. Elvers, tiny eels that resemble spaghetti, are popular not just in Europe but also in Asia."

'via Blog this'

French diners feast on Indonesian frogs

French diners feast on Indonesian frogs - The Local:

 "Though diners in white table-clothed French brasseries may not know it, their frogs legs are most likely caught by hunters in the dead of the night in the murky swamps of tropical Indonesia and sold at local markets."



'via Blog this'

Enough to drive you to drink

BBC News - Thousands of litres of whisky flushed down drain in Dumbarton:

"Thousands of litres of whisky have been flushed down the drain by accident at a bottling plant in Dumbarton.
It is understood the mix-up happened at Chivas Brothers during the night shift on Tuesday while equipment was being cleaned.
Instead of draining away waste water, the workers on duty somehow flushed out thousands of litres of bulk whisky.
The smell was so strong that sewage workers reported it."

'via Blog this'

Welcome to merroir - Oysters Rebound In Popularity With Man-Made Bounty

Oysters Rebound In Popularity With Man-Made Bounty : NPR:

"When wild oysters were plentiful and cheap, they were a poor man's food. Modern, farm-raised oysters are for upscale eaters. They have catchy names and clever marketing. Consumers discuss the "merroir" of different oysters, the water conditions that determine an oyster's flavor. Like wine connoisseurs, oyster enthusiasts talk about an oyster's mild finish, hints of copper, pleasant melon flavor. What happened to "briny"?"

'via Blog this'

The Australian Restaurant Reviews Western Australia

10 May 2014 Brika John Lethlean ... straight, traditional, honest ... Greek

Restaurants by postcode

New South Wales

2018

• Da Mario - pizza

The Australian Restaurant Reviews New South Wales

10 May 2014  Da Mario John Lethlean ... The best pizza I have ever eaten. Details