Now all they need are some new songs! 😉
I was watching this in the background and it almost made me cry.
Check out the first comment.
“The Vietnamese call this insect cà cuống. It is a highly prized food and often boiled and fried whole.” LINK
Here in Thailand, it is called maeng da or malaeng da, and is mostly used ground up in chili paste called nam phrik or jaew bong. The pheromone that so famously attracts the females has a unique and powerful scent, unlike anything else I’ve ever experienced. Not unpleasant in and of itself, but very strong. I can eat it, but have never tried it raw… I found the one above freshly dead, in my driveway. It did not smell. It’s the only one I’ve seen in the wild, although they sell them live at the fresh markets and deep-fried at edible insect stalls.
Incidentally, maengda is also slang for “pimp” in Thai.
On the right, a normal egg yolk. On the left, a fake yolk AKA the Snowman Kimipuchi:
The list of ingredients on the Kewpie page sounds a lot like the ingredients in their mayonnaise:
I understand the concern of Japanese bento eaters, but I’m also really curious about the taste…
This one is Yam Pla Muk (Squid Yam). What is yam? Yam is one of the 4 types of Thai salads.
This is one of the last photos I took on an outing before COVID lockdown. I checked, but they weren’t actually serving rodents of any kind, so we can chalk this one up to interesting Asian naming.
This is probably the coolest thing I’ve ever seen. I asked the guy who posted it to Twitter for more info, and he told me it’s from Iceland. If anybody knows anything else about it, please comment on this post.#monstercrown #bigfootkujira #monsterMS60
A yummy one, from some months back. Crispy pork red curry with star egg (khai dao), natch.
Well it’s probably not a fruit (although there might be a smashed banana in there or something – I didn’t check), but mosquitoes seem to suck moisture from anything, including wet napkins… Click to see the entire Mosquitoes Eating Fruit Series.
This is one of my favorite things to have for breakfast in Thailand, because the majority of Thai breakfasts is one dish: Grilled pork skewers and sticky rice – which is awesome, but gets old day after day.
There used to be an old lady who made the best version of this in town, but she closed her shop a decade ago. The one pictured above was made at a nearby restaurant owned by the mother of one of Mina’s classmates that opened pre-COVID and subsequently shut down. It was OK, but very typically made with margarine instead of butter.
An egg pan, or pan eggs, typically go for about a dollar per pan and are served with a stuffed roll called khanom pan yuan, or literally, “gook bread.” “Yuan” is kind of an ethnic slur for Vietnamese in Thai.
After the old lady mentioned above closed her shop, I thought about opening a breakfast place that served this only just so I could eat it whenever I wanted – because this dish is too dirt cheap to make much money on, or even to make properly with real butter. Alas, I only eat this now when I go to Khon Kaen (where they have enough customers at established shops to keep open), or just make similar breakfast at home.
Oh egg pan, and pan egg – how I miss thee.
Don’t get taken out by a Karen!
You just couldn’t pay me enough.
Making preparations for final testing later this week. So easy to get distracted…
In other news, I got my visa extension and work permit for another year yesterday, so… we’re waiting for the COVID vaccine now so we can go get Max.