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« E & Drink - revisit | Main | Little Sheep Hot Pot (vacation: Ed(from Yuma); staycation: Cathy) »

Sunday, 09 June 2013



love the promise of interesting travel stories from this latest trip! =) welcome back and congratulations on losing some weight ;)


Can't wait to hear more about the trip! Welcome back!


Welcome back! :)


Er, Cyprus?


Kirk, I forgot to add that Cathy did an amazing job filling in during your absence. She went all over San Diego (and beyond) and shared her 'good eats' with us all nearly every day. Kudos to Cathy!




Thanks Lynnea

Hi Jason - I'll try and get things started...and finish last years stuff as soon as I can.

Thanks CC. As I've always said. I don't think I'd still be blogging if it weren't for Cathy's help.

Hi Peter - Pretty close!

You got it Stephanie!


Welcome back, Kirk! We can't wait to hear all about your trip! The food looks delicious!


Much of it was TFD......really good stuff. You have to be able to "stretch" and try stuff.


Welcome back. The pics looked amazing. I don't know many people that have tried Horse Meat - is it pretty gamy? I just posted on trying out one of your recipes and I'm thinking now 'Wow, thank goodness I don't crave horse meat'.


You might have a hard time finding those ingredients in San Diego! ;o) If I were to cook horse correctly, other than the color, which is red, you'd think it was tougher beef with a distinct sweet taste.


I've had horse.
It was specifically called colt so the age might have made difference because unlike your experience, I found it to be like beef fillet that is, as you say, sweeter.

This was in Italy near one of the lakes, Como or Iseo.

Not sure about brain though. I'm fine with pretty much all offal and whatnot but brain just doesn't look that great, especially when it's clearly identifiable.
I've been told it's sweet like lung is with a similar texture to sweetbreads which I don't mind, so maybe if it was cubed nicely I could manage it.


Hi Peter - The horse I've had over the years I believe had been targeted for the glue factory. BTW, if you ever have the chance to try it, Donkey is much more tasty, they do it really well in Beijing. The Missus loves pig brains though it's a bit too rich for me. She didn't enjoy the lamb brains as much as I did. But like the pig brains after two or three pieces it started getting a bit tedious. Personally, I'm not a big fan of beef/pig liver or cubed blood.


wow! can't wait to hear more, rest up!


Thanks Kat!


Welcome back! The rabbit liver and pizza looks delicious! I love pizzas that are not loaded with cheese. Beautiful photos!


Hi Ange - That was a really good pizza!

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