Boaz MyTurnASpace  wrote:
> You don't see this in US's Chinese restaurant. It's generally used for soup
> or dessert. They are sold dry just like what you see in the pic; it's very
> rare to find it in fresh/wet form (maybe downright unavailable as I've never
> see one except in TV commercial when I's kid).

In the past half decade there's an explosion of food products coming
out of SE Asia (mainly China, but also Taiwan, Vietnam, Indonesia
etc).  I would imagine "snow ear" is also available in some
super-easy-to-use-form...  I'm pretty sure I've eaten cans of "snow
ear soup", you just open the top and eat it.

Anyway I tried feeding "snow ear" and other
Chinese-delicacy-that's-unknown-in-the-West to white people at various
times.  The general reaction is along the line of "oh, Chinese Jello!
let me put more sugar in it... and maybe it tastes better if it's
refrigerated?"  Ahhh... it's probably futile to explain the difference
between a fine fungus and boiled pig skin.

And perhaps that's why you don't see it in US/EU restaurants.

> I'm thinking now that i'd buy a bulk size so I can use it to cast Toby's
> hands along his growth, plus I can use it to do simple mold... better than
> using brush-on latex. It's not that expensive anyway (2kg for $30).

Yeah... I was thinking the same...

> ... which a co-worker keeps reminding him he wouldn't eat it now due to the
> mad cow scare, as bone mellow can carry the virus.

BSE (mad cow) isn't from a virus.  The pathogen is a prion
(proteinaceous infectious particle) which is not a living thing, which
makes it resistant to cooking.  Further the immune system can't kill
what's not alive (it doesn't work that well agains HIV and cancer, but
at least there's a fighting chance).

http://en.wikipedia.org/wiki/Prion

Everytime I walk by the meat section I have an urge to get some ox
tail for soup, but in the last few years I have tried to reduce eating
food that has a lot brain or spinal cord in it.

Hmmm... hunger for brains...

--
Dr. Core
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