Hey peepsiez. Well since we're from all around I was wondering if, what and where you guys might have chowed down on some particularly weird stuff..?
I myself have had crocodile once and an amazing jellyfish salad. Here in south Africa we partake in strange culinary traditions such as cow tongue, which is quite awesome pressure cooked and served with sweet mustard...
I would love to believe that I'm not wrong in assuming that everyone here loves food...so groot pleasiez share your experiences!
Erm.... thinking. I have some relatives in Scotland that work on the fisheries. They used to post my folks fish. That's a bit strange, having the mailman post you a fish. It was in an envelope with an ice bag. But still... fish by post. Well I thought it was odd. If there was a postal strike I imagine a mail office would start to stink.
Lol, probs quite alarming for a vegetarian to munch a carrot looking like a person! Haha. My hubby and I love cooking too, eating even more so...but not going back to being veg any time soon myself, still need to try some weird foods first. Also very addicted to sushi atm.
Just remembered my dad used to bring home road kill sometimes when I was a kid. Not four legged beasts, game poultry, pheasants that flew in front of the car. Probably partly why I don't eat meat. Seeing them plucked and gutted. Yikes. No thank you.
Aaag sies. Totes understand, I'm finicky about chicken very likely because my granny once slaughtered one I had as a pet from chick stage...named it and all. Was devastated when I figured it out, all she did was jokingly hint that it was my hendrik hoenderhaan...Ai.
In California, any decent Mexican food place has lengua (beef tongue). I've had in a taco and burrito maybe even a torta as well. My mother cooks a Filipino dish call Duran Duran, which is pork in pig blood. It's pretty good!
There's a Welsh dish my Mum used to occasionally give me and my Brother called faggots, in an attempt to get us to eat liver. They're basically big meatballs made of meat and offal, slow cooked and eaten with mashed potatoes and gravy. Mum normally made them with beef and liver.
Another Welsh food I like now is Laverbread, which is boiled, minced seaweed, rolled in oatmeal and fried, usually for breakfast. I don't have it that often, mostly when I'm visiting family, but it's delicious.
Wow the Laverbread sounds amazing! Love seaweed! As a child I always found offal to be awful but now I'm beginning to enjoy liver...we've got skilpadjies here, which is lamb liver wrapped in the fat that surrounds kidneys, it is usually thrown on the braai and grilled till the fat is nice and toasty. Also per-peri chicken livers rock quite hard!
I always get lengua tacos at some pretty authentic Mexican restaurants when I'm close to the Mexican boarder. My favorite is barbacoa & al pastor. They are definitely not the same as the Mexican restaurants up north.
I live by Canada. Canada's known for poutine & where I live we have something similar called hangover fries. Fries, pork belly, cheese curd, gravy & sunny side up egg.
Pease Pudding is a local dish in North East England, dates back to the Medieval era but still very popular today. Split yellow peas boiled in ham stock to create a pate which you normally eat spread on a stotty with boiled ham. A stotty is a large, thick, flat, dense bread roll which is chewy and lovely! In school we used to regularly go to the chip shop at lunch times for a chip butty, which is chips in a stotty, and while you can make them with normal bread, it's not quite the same.
FriendlyGoblin: Hey guys, I'm thinking of getting dreadlocks and I was wondering how much they'd shrink. I have medium-thick hair that is decently damaged and is 20" thick from scalp to tip. I'm also white. I'm thinking of getting them so they're life sized ruler
Apr 22, 2017 9:46:43 GMT
chesh: I started my dreads February 28th and have been checking out this cite for the past month for advice and I'm grateful for all the help I have gotten from reading peoples' threads and seeing other timelines. Much love to all
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mysticalabby: Hey all im new here [:
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Dreadlocks Co.: Anyone thought of becoming a dreadloctician fulltime? I found some awesome courses on getting certified at http://divinedreadlocks.com/
Mar 13, 2017 2:48:35 GMT
littl3birdy: Hey nessdeyali , bumps and loops are part of the process. Combing out the dreads and restarting will just lead to the same result. Check out some of the timelines here and you will see lots of bumps.
Feb 23, 2017 21:07:21 GMT
luv13ug: Hey all!
Feb 21, 2017 17:41:15 GMT
nessdeyali: what are tension bump causes ? would i have to comb out dreads resection and restart professionally w a loctitian since i did the sections and started myself ?
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dltomahawk: Anyone around to help me out got a few questions
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50locks: Is there an app for this? Its really hard to use on my phone lol
Feb 9, 2017 8:29:13 GMT
sketchymagpie: Hey V. It does occasionally, but the problem is that a lot of people use Tapatalk to access the site on their phones and you can't see this chat box on that, so of the small number of active users here currently, even less of them know this exists ha.
Feb 9, 2017 8:24:57 GMT
V: Scrolling back I see it isn't used that much.. :p
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V: Hey all, does this chat gets like, you know, used?
Feb 8, 2017 19:12:11 GMT