10:45 a.m. (c)

I tried beef sausages in Australia. I was served some by Sandya Alahendra, my mum's older sister. I didn't like the taste of it. I also felt beef sausages are slightly harder in meat texture, which I didn't like.

I prefer pork sausages fried generously in copious amounts of oil. I think vegetable oil is okay. I like peanut or beef lard oil as well. I think canola or sunflower oil works too.

I like some German pork from pigs who are happy, able to move around and are fed apples, which contributes to sweeter tasting pork meat flavor. Or so I would imagine. I have had fish in Singapore fed fruits only with Martinn who used to do the ███████████████████karaoke lounge business. It's supposed to improve the flavors somewhat, though I can't tell.

I love pork. I like Chinese people and Chinese culture █████████████████████████████████████████████████████████████████████████████████████████████████████████████████and Chinese food; especially Singapore's lesser known, but famed Bak Kwa (bacon, spicy pork, beef, exoitic gourmet, special woods like applewood, or chicken coin being my favorites, I even like pork floss, not crocodile which I must try, from Bee Chiang Heng* or Lim Chee Guan [2nd favorite, previous favorite] or Fragrance)

https://www.beechenghiang.com.sg/freshly-grilled-bakkwa/bakw

They asked me to rep them in SL, but it's a tricky business. I don't have the time to manage those now. I think we'll give Singapore and Bee Chiang Heng the ███████████deal for ███████████████████████████

It's something I consider a treat, a delicacy, it's very delicious.