http://www.canoe.ca/LifewiseFooddrin...neapig-ap.html Waiter: "Ar ew ready tu ordur sir?" Diner: Yes, yes... I'll have the 'Peruvian Ham Tapado"...Ahhh, and maybe I'll go for the Deep fried Cuddly Hamster appetiser first aswell...Thanks." Waiter: "but uf coars sir" Just how would you serve Guinnea Pic in your restaurant? :lips:
Lettuce, what else? I just checked a book I worked on that has a recipe for curi' or cuy (2 different Latin American names for guinea pig). Unfortunately, no serving suggestions. But with a tablespoon of chopped garlic for 2 servings (from a 1 1/2 to 2-pound guinea pig, maybe you just need something that will counteract the garlic more than add to the pig.
My exact sentiments when I first read the topic! I think it'd catch on quickly if it were served in fillets. Not many people want a rodent staring back at them.
At the club where I chef some of our coworkers are from equador and they eat papas con qui { potatoes and roast guinea pig seasoned with cumin , garlic s&p } They usually serve this during the holidays. They tell me that everyone back home raises them in there homes for consumption. I guess it is like a farmer raising chickens or rabbits . :chef: