Comments on: More Tasty Morsels, or, Sorry PZ Myers!

By: Culinary Dreaming | Cosmic Variance

Culinary Dreaming | Cosmic Variance — Wed, 15 Feb 2006 06:00:21 +0000

[…] Well, all you other single types out there on Valentine’s Day night, why not dream with me a bit about food? It’s rather pleasant to share my memories of more excellent food from the south of Taiwan, the city of Tainan. I’ve already told you a bit about it in previous posts, (see here, here and here) so this continues the story. Recall that - after dashing off after my seminar in Tapei, a four hour bus journey - I’d just arrived in the city late at night, and was promptly taken off to an excellent restaurant, where we spent some considerable time eating into the wee hours (and a rather drunk restaurant hostess was trying to seduce me with the aid of Taiwan beer)…. […]

By: Ick of the East

Ick of the East — Tue, 07 Feb 2006 12:19:03 +0000

No, the “Dutch” in Pennsylvania Dutch is a corruption of “Deutch” (German). Nothing to do with those Hollanders.

You’re probably right. Waste not want not. And they do taste great.

By: David

David — Mon, 06 Feb 2006 16:02:25 +0000

Interesting. I never heard of this being eaten in the West before. But the Dutch historically had close connections with the East (including Taiwan), so maybe they picked it up from there? (Although I suppose it’s more likely that it just happened independently, from an attempt not to waste any possible food.)

By: Ick of the East

Ick of the East — Mon, 06 Feb 2006 14:34:30 +0000

BBQ chicken ass, or “bustle” is hardly an Eastern-only thing. My mother, raised in Pennsylvania, turned me on to them. Maybe it’s a Penn Dutch thing.

They are easier to find over here though.

By: David

David — Mon, 06 Feb 2006 09:57:46 +0000

These are very good (honestly, JoAnne).
But for getting westerners out of the comfort zone it’s hard to beat barbequed chicken’s ass…
Sometimes it’s best to follow the principle `eat first, ask questions later’ when trying food from these markets. Taste-wise it’s all good stuff.

By: citrine

citrine — Sat, 04 Feb 2006 20:34:56 +0000

Your food photos often tend to remind me of your string theory diagrams. All those tentacles …. hmmmm.

By: spyder

spyder — Sat, 04 Feb 2006 19:01:30 +0000

I just ate breakfast and this wonderful picture makes me so very hungry again. I love that image; great photo Clifford. I am with Ick of the East; i can almost smell it and taste it. ooohohh

By: Ick of the East

Ick of the East — Sat, 04 Feb 2006 03:48:46 +0000

Ahhh for the day when we can post smells on the Internets.
BBQ squid is one of the finer ones.

Lightly killed, slapped on the grill while still wondering how they died, lashings of spicy sauce…but you really have to eat them while they’re hot. They lose a lot after just a few minutes of cooling.

By: Athena

Athena — Sat, 04 Feb 2006 03:30:03 +0000

(Clifford, you caught me. Bravo on the insight! My flattery is often transparent, but always perfectly sincere.)

Yes, the firmness of squid, etc., is what I was referring to — I’m used to an occasional struggle with the chewiness. Hard to be dainty that way, so that’s why I pictured bits flying around.
I want to hear more about the other tasty things you tried â€” please!

By: Clifford

Clifford — Sat, 04 Feb 2006 03:11:46 +0000

I see! Oh… “those fine words” being “squidelicious” and the like…. right. Thanks! I hope future historians and linguists and the like will thank me for enriching the language (uh, yeah, right…!)

-cvj