As I sit here, enjoying my drum
stick on a stick, I am not all that surprised as to why these Thai seem so much more healthful and at ease then my American countrymen. Don’t get me wrong, processed food are prolificprolific here, 7-11’s abound and soda is as cheap as water but.
They eat organs every day.
Unless you want to sit down for a full meal, the cheap eater has two common street options.
1) fruit on sticks (banana, papaya, pineapple, pear, a bunch I can not even name
2) meat on sticks (sausage, liver, squid, gizzardsgizzards, pork belly, fish, etc.)
I go to great extents to respect the animals I eat, so eating the less desirables parts appeals to me. Organ meat, offal, the nasty bits, call it what you want. I see it as a tragic forgotten cornerstone of the human diet. I am not alone.
Anadote Time. I did the workout at CrossfitBK yesterday. I was jet lagged and aclimating to a Bangkok climate 1/2 sauna and 1/2 traffic jam.
“What the Hell am I thinking” was all I could tell myself.
Killed it and got the best time of the day. That kettle bell might as well have been full of feathers for how fas it was flying.
That does not happen to me in California, but California I do not eat chicken liver/heart/gizzard for lunch. I do not drink fresh coconuts for breakfast or flag down carts rattling down the alley piled high with roasted sweet potatoes and bananas. In California my post work out meals are not intestine and cuddled blood soup topped with fermented cabbage (did I mention I am not the least bit sore today).
I do eat organ meats ocationally, but that just changed. I am no longer going to be afraid of that lonely pastured pig pancreus, cold and shunned in butcher cooler. They are a quite a lot cheaper than tenderloin anyway.
It is the powders and the supplements that strike me as strange now. Liver pate is my new forte.
No guts, no glory… HA literally.