Rum and related subjects.

[Since1982]

Think about a sugar cane field in 2 feet of water with tiny islands of dirt and anthills covering 1,000 acres of swamp...Black sugar ants. To make rum, they pulverize everything, boil it to mash, squeeze all the liquid out of the mash, heat it some more, let it sit and turn into alcohol, then steep it until it turns into Rum in a large metal open ended barrel, more ants access it, get boiled and liquified, bottled and viola!! Rum! 70% of Cuba is swamp and sugar cane. 10 brands of Rum are made in Cuba. And THAT is just the known professionally made brands of Rum. Rum is made throughout the South Atlantic Ocean in the back fields of various farms in most of South America, Haiti, Dom.Republic, Tortuga, Grand Cayman, the Leeward and Windward Islands etc..Nearly all hard spirits made in barns and outside have pulverized, boiled, liquified ants in it.

Ants are actually quite tasty anyway. Chocolate Ants, sugared ants, etc. and so on...

[Mugs-n-such]

I have a doctor friend that offered me some "snackized" crickets. They weren't chocolate covered but looked like they'd been deep fried and then seasoned with some kind of seasoning salt. I turned him down on the offer, but next time I'm in his office I might ask him if he has a box open. I'll grab a critter, close my eyes and...DOWN THE HATCH!

[Kirbstone]

I don't like oysters either. They're too salty. At least the ants in rum would be sterilised/preserved in the alcohol, and rendered pretty harmless.

[Mugs-n-such]

Yeah, I'm not too keen on oysters either, particularly oyster dressing. My opinion is, of oyster dressing, what a way to ruin a good Thanksgiving turkey. Give me corn bread dressing everytime or even a good bread dressing. But, opinions are like noses, I know, everyone has one (at least most people do, and pity the poor guy/gal who doesn't!)