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I can't believe I ate the whole thing...

From: Charles
Remote Name: 203.17.162.32
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Date: 23 Jul 2001
Time: 07:18 -0500

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When we went to Mt. Coot-Tha for supper last night I got the chance to have Kangaroo. We'd been told that it was usually prepared rather rare because it tended to get tough when cooked too long and that it tended to have a gamey taste. Mine was prepared on skewers of Rosemary. It was really quite good. Tasted a lot like...beef (I bet you thought I was going to say chicken). Not too rare, and not too tough. Lynn and Gwenn both tried a tropical fish called Barramundi, which was also quite good. Bill played it safe with steak.

Aside from the Vegemite, most of the new and different foods have been pretty good. One fruit is called a "custard apple" and tastes much like the name suggests: a tart apple with a slight hint of citrus but with a kind of sweet creamy smoothness to it.

Yesterday Bill and I went to an open air market for awhile and had an interesting discussion with one vendor about the "self-saucing puddings" that they were selling. When I asked what a self-saucing pudding was, he said it was a pudding that sauced itself. Duh! So I asked him again and told him we weren't from here. He said he could tell (hmmmmm) and tried to explain it again a little better. We finally determined that here puddings are actually more like a sponge cake than what we consider to be a pudding. So a self-saucing pudding is basically a light cake that has it's own icing that develops when it is heated.


Last changed: June 21, 2007

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From: Japan
Remote Name: ip70-161-63-105.hr.hr.cox.net
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Date: 21 Jun 2007
Time: 00:57 -0500

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