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Khandro | 08:11 Tue 20th Feb 2018 | ChatterBank
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Further to our occasional series, - these collected from various menus in Andalusian restaurants;

Gilthead to the back.
Iberian trowel of acorn.
Rice to the sailor.
Fried big holes.
Salad farmer.
Scramble eggs of wheat.
Cured jam of shoulderblade.

And from a restaurant in Chengdu; 'Chef's balls',
and two consecutive items from a restaurant in Xian;
'Guts any style' and 'Guts other way'


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I wonder what a fried big hole tastes like.
Not very filling.

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