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I usually just spread a little on the cookie.ah yes good old dipping oreos in mustard, yum!
I like my Maple Syrup aged in Bourbon Barrels. The vanilla and caramel notes add depth.I'll bring a gallon of maple syrup, if somebody else brings the pancakes.
You can buy kangaroo meat in supermarkets all across Australia. It's very lean and very healthy but not very popular mostly just because most people aren't very adventurous.
Back in the late 90s and early 2000s it was very popular in Europe because of the mad cow disease, it tastes very similar to beef yet different enough that they knew it wasn't beef and therefore was safe to eat.
Same flavour but milder. When I was living in the bush wallabies were my favourite food but down in the cities if I killed one I'd end up in all sorts of trouble.I've heard that wallaby tastes better than kangaroo. Is that true?
It's a novelty meat that you'll see at takeaway food stalls in markets and in some restaurants but it's not really a mainstream food. The same with Camel, Emu, Buffalo and Possum meat.Curious....we eat gator here in the US. How much, if at all, do folks eat crocs in Australia?
Same flavour but milder. When I was living in the bush wallabies were my favourite food but down in the cities if I killed one I'd end up in all sorts of trouble.
It's a novelty meat that you'll see at takeaway food stalls in markets and in some restaurants but it's not really a mainstream food. The same with Camel, Emu, Buffalo and Possum meat.
The crocodile meat that the general public gets to try tastes just like chicken because that's what farmed crocodiles are fed on, crocodile is also a white meat, but if you were allowed to catch one in the wild I imagine it would taste a lot more like fish.
Can I bring Saloli?
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When I first moved up to Darwin we didn't have massive nation wide distribution centres for the large supermarket chains, and the most popular meat in Darwin at the time was Water Buffalo. I prefer it to beef because of it's low fat content and it's strong flavour.Bison is increasingly popular and readily available in the US.
I am bringing devilled eggs. It’s funny that when I make breakfast, two eggs is a lot. But if there are devilled eggs in reach, I swear I could eat a dozen of them without slowing down.
6 boiled eggs
¼ cup mayonnaise
1 teaspoon yellow mustard
⅛ teaspoon salt
Freshly ground black pepper
½ teaspoon white vinegar
Smoked Spanish paprika
Cut the eggs in half and remove the yolks. Mash up all the yolks in a bowl.
In a separate bowl, mix the mayonnaise, mustard, salt, and pepper. Mix in the vinegar a bit at a time until it is as sharp as you want it.
Add the liquid mixture to the egg yolks a bit at a time until it is the consistency that you want it. Fill the egg whites with the mixture. Garnish with paprika.