Research Paper on Exotic Food Essay Example

and remove the intestines. Rinse out. On a dog, get fuel to fire. Slaughter the dog like what should be than in the pig. Then remove all the entrails, after leaning, dog’s foot should be tied up, do the same as roast (lechon) baboy using metal skewer and then put it over the fire. On a rabbit, removes the head, skin and intestines (using knife). Compress the rabbit with your hands, compressing the ribcage hard and press all the intestines down toward the bottom. I am not kidding. It takes a bit of hand strength. all the insides will be thrown out the anus of the animal. To skin a rabbit again hand strength is important. Grab the rabbit’s hair beside the back bone and pull lengthwise toward the head and push in opposite directions.

The skin tears (you can get someone to get you started by cutting the hair with a knife), then just peel the skin off the head and push. Just like taking off a sock that’s how being done. 3. There is no ONE most important ingredient. It depends on the recipe. For rabbit, which is fairly dry and lean like chicken breast, I would have to say it is important to add fat, either butter or olive oil to the dish in order to improve the apparent juciness and reduce the noticeable dryness of the meat. For Dog do the same aSnake is a lot like fish, it is a very fine flesh so nothing is really necessary except seasoning. . It depends upon a kind of animals to be butcher or eaten with stomachs of steel and a hearty

appetite for food, the rural Filipino sees all animals, no matter how frightening, as opportunities to create a delicious bite, whether it's a meal, a snack, or even just an appetizer to go with their beer and gin. We have no doubts about cooking, and eating pretty much anything that moves: dogs, snake, bats, field rats, frogs and so much more. Which is why in the Filipino kitchen, nothing is ever wasted. Every bit of the animal is used. A pig, for example, offers a cook more possibilities beyond pork chops.

Its blood, ears, intestines, cheeks, and tail are used as a matter of course - exactly - for various specialty Filipino dishes. This creativity and resourcefulness in cooking and consuming the exotic is motivated by hunger and survival as well as the enjoyment and thrill of eating the unusual. 5. There are no great advantages. One disadvantage is the availability and cost. Sources for the inspected meat are difficult to find and they are relatively expensive to the more readily available meats in the market. They are relatively healthy, although to make them palatable to the average pallate, you need to add fat still.