Mexico Nesties
hmonkey
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
kuus's kitchen nightmares
dh and i were watching gordon ramsay's the f word on bbc america, and he and tom parker-bowles (yes, that parker-bowles) ate casu marzu.
look it up.
Re: kuus's kitchen nightmares
just Kuus? here's an excerpt from Wikipedia (the most accurate source on the net some would say)
Casu marzu is created by leaving large pieces of Pecorino cheese outside and letting it ferment. During the fermentation process, the eggs of the cheese skipper Piophila casei are either intentionally introduced to the cheese, or a female Piophila casei lays her eggs in the cheese, sometimes exceeding five hundred eggs at one time. The eggs hatch and the larvae begin to eat through the cheese. The acid from the maggots' digestive system breaks down the cheese's fats, making the texture of the cheese very soft, as described. By the time it is ready for consumption, a typical Casu marzu will contain thousands of these maggots.
Consumption
Casu marzu is considered toxic when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is eaten. When the cheese has fermented enough, it is cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine.Casu marzu is believed to be an aphrodisiac by local Sardinians. Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed, diners hold their hands above the sandwich to prevent the maggots from leaping into their eyes. Those who do not wish to eat live maggots place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten.
I saw this on Andrew Zimmern, and no. I would never eat that. Why do people eat this sht? IT'S MAGGOTS.
Crap...I Mean Crafts
When the cheese has fermented enough, it is cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine.
There is not a red wine strong enough for me to be able eat cheese with live maggots. EWWWWWW.
for those who can still stomach cheese after the graphic description of leaping maggots, i give you advice from Food and Wine on creating the perfect cheese plate:
http://www.foodandwine.com/creating%2Dthe%2Dperfect%2Dcheese%2Dplate/