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I don't even think the Butterflies would drink it if they knew how its was made.?
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I'll bet a cockatoo is meatier than a 'jumbo quail', though.
Do I want to know how they make chicha? Or what it is? Remember, I'm from south Louisiana, and we eat pretty much everything (and it's all *good*). Cheers - Nancy |
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Chicha de jora is prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels, traditionally huge earthenware vats, for several days.
In some cultures, in lieu of germination of the maize for release of the starches in the maize, the maize is ground, moistened in the chicha maker's mouth and formed into small balls which are then flattened and laid out to dry. The diastase enzyme in the maker's saliva releases the starch in the maize. I have included a picture for everyone's viewing pleasure!:evil: Susanne will love this one! |
Thanx for the reminder Dave I've got that funny feeling all over again:dumb:
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Here is a squirrel related pick. I got too may hairs all over to eat it. LOL
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that looks kinda like what we did in survival training. they made us boil the little bugger...tasted terrible! they say that when you're hungry enough, you'll eat anything, which is true, but it still tasted like garbage!
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Saaaay, Cubby 23 - what is that white stuff on the ground? The critter looks a likely 'petite dejeuner' though.
Cheers - Nancy in frigid (64F) south Louisiana (we had snow 2/5/88 and 2/7/88 - that was the last time, and everybody remembers the dates; before that, was in 1972) |
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Mercy! Somebody needs a warm vacation....like Hawaii ???
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Yup! Headed that way Saturday :cheer:
Only hope I have room to bring something back besides photos :biggrin: |
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