I am BACK! Let’s make cheese… 
I was born with my umbilical cord attached to a computer and the Internet. Maybe I was way ahead from my piers and fellow normal kids in my generation. It is sweet and sour I would say. I have had "Internet withdrawals" for the last week. Believe me when I say that I have been barely one step from the complete and nonsense computer death and resurrection. I have been there; it's bad. A real mean human-nature interaction, or should I better call it "revenge?"
Ten days without Internet and telephone just because Father nature's heavy rain caused a mudslide in the area we were visiting in Ecuador, the beautiful Andes itself at the maximum expression. Full of tricks and treats I enjoyed to the fullest. It made me think and re-think about what is really important in life. Sometimes we forget about those little details.
I was convulsive at times. Revolting every minute the first day that the telephone line kicked the bucket. What a way to disappear. Oh boy! Sure it had some style I would say. No telephone. No Internet. I sure could have traveled back to Quito every time I wanted to connect to the Internet, BUT then it was that two hours drive, and all the traffic, and the altitude change. Ahhhhhh! I better stayed in Nanegalito. Just beautiful shades of green, the morning fragrant mist in the gardens after a night full of rain, the fresh milk and cheese, the walks in the farm and the meals with friends that were experiencing the same internet-ical issues 
- by Chef Melissa
- February 20, 2006
- 4:28 pm
Specialty from the Inca Gods (Brined Guinea Pig with Parsley sauce & Guacamole Salad)
I am back! The trip to Ecuador was fantastic: the weather perfect, the days filled with many culinary adventures and the incredible opportunity to meet Gary and Merri Scott.
The landscape was composed of so many different shades of green, and the flowers and the fruits were so bright and perfectly colored that my eyes were in state of total bliss! I think I gained a couple of pounds..., or maybe my pants shrunk?
Today I am going to share with you a very unusual recipe to prepare a dish that might scare the taste buds of some of you, BUT sure to be a delicacy from the Inca Gods as they call it in Ecuador. I know -Greenpeace- would never speak to me again and I will probably be assasinated by tree huggers, but anyhow...I will take the RISK!
Guinea Pigs may be sweet as pets but they also happen to be savory in South America where they were first domesticated by the Inca in Peru. Fifteen centuries later these family pets remain an Andean delicacy, which when fried or roasted are the traditional dish known as cuy. According to recent studies, the Peruvians eat an average of twenty two million of these tasty rodents annually.
The taste of the cuy is a cross between rabbit and dark chicken meat. It has less fat and more protein than chicken, pork or red meat. When deep fried, the skin is so deliciously crunchy and chewy at the end. So, if you're not too attached to them as pets then get the oven on, because you are about to prepare a meal you will remember for the rest of your life!
Are you ready?---then, follow me after the jump to get the recipe:
cocina ecuatoriana recipe receta chef cookingdiva panama chef melissa guinea pig rodent- by Chef Melissa
- November 11, 2005
- 10:45 am
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