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Having finally figured out how to use our camera, I thought it was time to share some pics with you.

This is a house being constructed near us. Men work in the floor underneath the one which looks like a forest.





This is the picture on a set of place mats I bought for 99 cents. I told you I can't resist anything cheap and disgusting. The holes near the chicken leg look like drill holes.




This is one of my purchase failures. The bag looked really interesting. It was sealed, with a cute handle, and the picture looked like soup with all sorts of bits in it. I thought I'd get powdered stock, bits of dry mushroom, bits of stuff I didn't know what it was.
This is what was inside. Ten or so packs of it. When I added it to water, it turned into a glutinous mass that I wouldn't show anybody.




Those are my pictures for today. I'll try to get a good picture of a gecko.

There was a small dead one in our daughter's room. She didn't realise it was dead, and made a little house for it; a little cushion, a chair and a washbasin. I didn't have the heart to tell her at night, but this morning when she came in with it in a doll's bed, I felt I needed to break the news.

She took it rather well until she realised that meant she couldn't play with it anymore.
  • Was the powder possible agar agar? It's a setting ingredient made of seaweed. Makes great, great hard jelly.
    • It could have been! It was very fine, without odour. Just the scent of plastic from the bag it came in.

      Would you use that in making a soup with things in it?
      • No, it's isn't really a thickener, like flour. It just sets. You only need a very small amount to make a lot of firm jelly. It doesn't have a particularly strong flavour of its own. I tend to add vanilla essence when I make jelly with it.

        You -could- make a savoury jelly with it, if you're game. :)
        • Ugh, savoury jelly! That sounds suitable awful! You can buy tins of stewed mutton here. Could I set that in jelly, do you think? Or some of the black prawns they sell at the market.

          Vanilla essence sounds rather nice, though.
          • Savoury jelly = aspic. Fish and elegent vegies, or a whole chicken. Amazingly retro.

            If you put a bit of sugar and fruit juice in (if it is agar agar) then wait till it sets and chop it up into small pieces and add it to fruitsalad, you have kids dessert.

            Another thing it might be is a base for sticky rice porridge. It would taste a bit like rice, though, if it were that.
            • Have you ever eaten anything in aspic? I'm not sure that it's my thing!
              • I've made one of the nicest chicken dishes ever, actually. All cool and lemony. Except you don't need agar-agar for the jelly - just cooking the chicken creates it.

                Don't think of jelly as a texture - think of it as a cool and smooth flavour. You put exactly the number of ingredients in to make a texture you *can* tolerate. historically in Western cooking sometimes that's been a lot of wobbly stuff for not much ingredient and at other times it's been just enough to hold other ingredients together. I thnk I might have some references to recipes of the latter sort. If I can find them, I'll blog them on my food blog in a few minutes, to inspire you.
  • (Anonymous)
    She took it rather well until she realised that meant she couldn't play with it anymore.


    Awww :-)
  • You're sure it's not a packet of cornstarch, then?
    • My first thought was cornstarch. But this is even finer, and a little grittier. I put the tiniest bit on my tongue, like they do in cop shows, and it didn't taste like cornstarch I've tasted before.

      Perhaps a variation?
      • Maybe starch from something else, like some local grain or tuber? Can you find someone over there to translate/explain? I'm terribly curious now.
      • Actually, don't worry about it. I probably have more people who can translate this on my friends list than you do.

        I'm stealing your picture, though. I hope that's okay.
      • Okay, that was a good idea, but it turns out that the characters are too blurry to be made out.

        Can you take a clearer picture of the words on the pack?
      • oh, wait - no need for the high level photography, [info]photog75 says it's just the brand name. another dead end. this NEVER happens on CSI.
  • The holes near the chicken leg look like drill holes.

    I'm looking at the picture, and I don't see the holes - the chicken's feet are crossed, and trussed together with a bit of string, so no drill holes there.

    Do you mean the hole in the chicken's head? Because maybe that's an ear hole.
    • Up the other end of the leg! There are two discoloured circles. They look like they could have held a bolt at some stage...
      • I just had a 'magic picture' type experience! I went and had another look at the lovely thing, thinking; head. Is there a head on this thing?

        And of course that's what it is. Little suburban Australian me doesn't see a dead chook with its neck and head still attached very often. It's the neck folded around, and the two holes are eye and...ear?

        So one mystery is solved!
        • Yes, eye and ear.

          I was trying to be gentle before when I suggested that iwas "maybe" an ear.

          I wondered if it was something like that, actually - because even though I'm an urban(e) and sophisticated Singaporean, I see chicken heads quite often.
      • ROFL

        I'm glad this mystery's been cleared up ...

        I'll leave you with a tip - if you want me to see something you've written (like the comment about your magic eye experience), you need to reply to one of MY comments, not one of your own.

        If you reply to your own comment, LJ doesn't bother emailing it to me, you see, because it doesn't think that I'm involved in that conversation.

        (And of course, it doesn't email it to you, either, since you already know what you said.)
        • Thanks, Dev! My computer went down for a while, otherwise I would have responded sooner.

          I have a picture of the pack the stuff came in, as well. Can I email it to you??? I'd love to solve this mystery.

          And yes, you were very polite in 'suggesting' it was the head. My husband couldn't see it until I pointed it out, either! It makes the picture all that much more nasty, for us!

          • Okay, I've posted your big picture on my LJ. Now we just have to wait for replies. You can keep checking this entry for likely replies. I'm about to run away for dinner, so I can't really keep a close eye on this.

            We might get something really quickly - my LJ friends list is pretty big, and they're reasonably active.

            LOL And sorry for making the picture nasty - it perplexed me greatly that you saw drill holes in the leg, when the legs looked fine to me.
            • The chicken thing is pretty funny! I'm going to test people from now on, to see if they see 'drill holes' in the leg, or a neck and head!!
              • they're not drill holes - they're an eye and an ear. :)

                I'm glad to know that I've somehow contributed to the horrorness of Kaaron. Everyone will be all "you know, when we went to dinner at Kaaron's, she made us look at this dead chicken and then suddenly we saw its HEAD".
              • you could just go to the market and buy a whole lot of chicken heads and then throw them at visitors.
              • and we might be back to aspic ...
                • I have every intention of inflicting those place mats on my next dinner guests, and of serving them chicken heads in aspic...no. Not even I can manage the aspic thing.

                  There are coasters, too, by the way. So you put your drink on them and the eye and ear are magnified in the bottom of your glass.

                  Next time I'm in the 99 cent shop, I'm going to buy you a set of your own, to thank you for opening my eyes to the whole chicken head thing.
                  • How about chicken soup made with feet. Guaranteed to gross most Australians out. And chicken feet make astonishing good stock, too.
                    • 'Gross out' is such a cultural thing, isn't it? It's all a matter of what we're used to.

                      So what food stuff grosses you out, Gillian? Apart from the obvious, of course.
                  • You know they wouldn't phase me in the least - or anyone who lived in this house, or who would be likely to visit. :)

                    Except maybe for my cousin Yen, who can't abide the sight of chicken heads, because she has some sort of phobia.
                    • Hmm. I'll have to think harder for something to faze you. There are plenty of options here.

                      What are your phobias? You obviously don't share your cousin's.
                      • I don't have many.

                        I'm not a big fan of blood, because it makes me queasy/faint, but force of will can overcome that easily enough.

                        Sharp objects, perhaps? The dark? Strangers with axes? That girl with the knife who was standing in my street one night?
                        • Don't stop the story there! What did the girl with the knife do?
                          • Nothing.

                            She was wearing a school uniform, looking kinda nuts (you know how you can sometimes see that someone's not altogether there because they've got a weird look in their eyes), holding a knife. I walked past her, slowly, ready to react if she made any sudden moves.

                            She watched me go by, looking more and more troubled, but never did anything.
                            • Those situations can be disturbing, can't they? It's not knowing what they plan to do.

                              I saw an old man here lurching across the road with a huge sugar cane knife.

                              As you can imagine, I let him cross in front of me.
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