Extreme Cuisine & Strange Ingredients
Moderator: Darb
Horrible pun alert (probably only Brad can read this and survive)gpackin wrote:You know, potted meat on a cracker is not that bad.
Spoiler: show
Human is as human does....Animals don't weep, Nine
[i]LMB, The Labyrinth [/i]
[i]LMB, The Labyrinth [/i]
From violetblue's latest offering of run-for-your-life website (I wonder where she always finds websites like that, it must say something about her...) I found another creepy one: Six most terrifying foods..
Guess which was #4?
Guess which was #4?
Spoiler: show
Human is as human does....Animals don't weep, Nine
[i]LMB, The Labyrinth [/i]
[i]LMB, The Labyrinth [/i]
6. Escamoles: As long as it's safe to eat, I'll try almost anything once. I'd probably give that a whirl.
5. Casu Marzu: I've heard of this one. I dunno if the blogger in question overstated the risks out of dramatic license, but if several reputable people familiar with the dish reassured me it was safe to eat, that they'd been making and eating it for years, and demonstrated by tucking in with gusto, I'd probably try a bite or two. I might even like it ... but that first look is a bit intimidating.
4. Lutefisk: Properly prepared and rinsed, it's safe to eat, and therefore I'd be willing to try it. Dunno if I'd like it, or that I'd ever go out of my way to ruin perfectly good cod to make it (modern freezing and refrigeration have rendered the process completely unnecessary) ... but I'd be up for a taste.
3. Baby Mice: Ok, maybe not. I'd probably taste the wine, but in order to eat a mouse I think there'd have to be a wager involving money, image/reputation, or sex with someone hawt, in order to tip me in favor ... and don't ask me to chew.
2. Pacha: Oh, very very yum ! Better slow roasted in a clay oven than boiled, but I'd definitely tuck into that one with gusto, and I have at least 2 friends who'd join me as well. Not problem whatsoever ... a delicacy. Best parts are probably the check and tongue. I'd probably tuck into the brains and eyeballs too. Ditto for roasted head of piglet, which has the added attraction of crispy skin cracklings, and higher fat content.
1. Balut: I'm iffy on that one. If one of my aforementioned friends tucked in, I'd probably do the survivor thingee and join them out of masculine pride ... and I might actually like it. However, never having tasted it, and looking at the picture, it's pretty fugly. If I was on a desert island and starving, it wouldnt be as much a problem, but otherwise ... i'm not sure.
My score: 1 yes-with-gusto, 2 willing-to-trys, 2 iffys, and 1 no-but-maybe-yes-if-money-involved.
5. Casu Marzu: I've heard of this one. I dunno if the blogger in question overstated the risks out of dramatic license, but if several reputable people familiar with the dish reassured me it was safe to eat, that they'd been making and eating it for years, and demonstrated by tucking in with gusto, I'd probably try a bite or two. I might even like it ... but that first look is a bit intimidating.
4. Lutefisk: Properly prepared and rinsed, it's safe to eat, and therefore I'd be willing to try it. Dunno if I'd like it, or that I'd ever go out of my way to ruin perfectly good cod to make it (modern freezing and refrigeration have rendered the process completely unnecessary) ... but I'd be up for a taste.
3. Baby Mice: Ok, maybe not. I'd probably taste the wine, but in order to eat a mouse I think there'd have to be a wager involving money, image/reputation, or sex with someone hawt, in order to tip me in favor ... and don't ask me to chew.
2. Pacha: Oh, very very yum ! Better slow roasted in a clay oven than boiled, but I'd definitely tuck into that one with gusto, and I have at least 2 friends who'd join me as well. Not problem whatsoever ... a delicacy. Best parts are probably the check and tongue. I'd probably tuck into the brains and eyeballs too. Ditto for roasted head of piglet, which has the added attraction of crispy skin cracklings, and higher fat content.
1. Balut: I'm iffy on that one. If one of my aforementioned friends tucked in, I'd probably do the survivor thingee and join them out of masculine pride ... and I might actually like it. However, never having tasted it, and looking at the picture, it's pretty fugly. If I was on a desert island and starving, it wouldnt be as much a problem, but otherwise ... i'm not sure.
My score: 1 yes-with-gusto, 2 willing-to-trys, 2 iffys, and 1 no-but-maybe-yes-if-money-involved.
Last edited by Darb on Fri Nov 30, 2007 12:00 pm, edited 1 time in total.
-
violetblue
- Viking Skald
- Posts: 1200
- Joined: Fri Aug 26, 2005 11:57 am
Brad's #3... hmm, Giada and her "tomatoes," perhaps?
Lutefish was all over the place when we lived in Wisconsin. There were a lot of immigrants from Scandavanian countries living up there. You could go to a buffet at a chain restaurant, for example, and there it would be, floating in a sea of lye-ey goodness. I never tried it, I must admit.
Lutefish was all over the place when we lived in Wisconsin. There were a lot of immigrants from Scandavanian countries living up there. You could go to a buffet at a chain restaurant, for example, and there it would be, floating in a sea of lye-ey goodness. I never tried it, I must admit.
N is for NEVILLE, who died of ennui
--Edward Gorley
--Edward Gorley
For Giada ?
Hmmm, let me think about that one for a mo... OKYES HURRYITUPALREADY SQUEEESQUEEE SLURPCHOMPCRUNCHCRUNCH *BELCH* CHECKPLEASEIAMPARKEDOVERHEREGIADA THELOVESWINGMEYERLEMONSANDWARMOLIVEOILAREALREADYINTHETRUNKOFMYCAR
Prior humorous post, indirectly inspired by Giada.
Hmmm, let me think about that one for a mo... OKYES HURRYITUPALREADY SQUEEESQUEEE SLURPCHOMPCRUNCHCRUNCH *BELCH* CHECKPLEASEIAMPARKEDOVERHEREGIADA THELOVESWINGMEYERLEMONSANDWARMOLIVEOILAREALREADYINTHETRUNKOFMYCAR
Prior humorous post, indirectly inspired by Giada.
-
tollbaby
- anything but this ...
- Posts: 6827
- Joined: Sun Mar 09, 2003 11:03 am
- Location: Ottawa, Ontario
- Contact:
yes, but I'd like to meet the person who originally passed around the word that boiled in ovo duck fetuses were a tasty snack. That's like the diseased corn mexicans sell in cans and apparently eat as a delicacy.... WHO THE HELL THOUGHT THAT LOOKED GOOD ENOUGH TO EAT????
And what manner of jackassery must we put up with today? ~ Danae, Non Sequitur
Obviously some poor soul who, faced with a choice between trying something that was either fugly or potentially spoiled or nauseating, and dying of starvation, chose the former. Such decisions were utterly commonplace in our early hunter-gatherer days.
I recall hearing Balut are street food in parts of malaysia.
Personally, I'd like to meet the poor desperate fool who first tucked into a lobster ... essentially a large fleshy sea bug.
I recall hearing Balut are street food in parts of malaysia.
Personally, I'd like to meet the poor desperate fool who first tucked into a lobster ... essentially a large fleshy sea bug.
Oh, before I forget ... I had the opportunity to try some raw octopus sashimi the other week. My chef friend removed the skin and suckers from a good sized tentacle (which I'm presuming was previously hyperfrozen to render it sterile and safe to eat), and sliced it into paper-thin slices. The flesh was more translucent than it's cooked counterpart, and although still a tad firm to the bite, it had a decidedly fresher and more delicate flavor.
Last night, I stopped by my sushi chef friend's restaurant, and had braised pork trotter. I've had it before, but I dont recall if I previously posted it to this thread or not.
I've never made trotters myself before, but if I had to guess, I suspect the recipe would be something like this:
Blanch a pile of cleaned trotters in stages in boiling water, discard water, and then simmer then for 2 hours in just enough water to cover. Decant half the stock (reserve for other use) and re-top with boiling water. Split trotters in half lengthwise, and the coarsly chop into large (1.5 - 2") pieces, and resume simmering for several hours more, or until very tender. Adjust salt and color to taste with good quality tamari. Let pot cool, then refrigerate overnight. Remove and discard fat layer.
Can be served hot or cold. For cold, just scoop a few good sized chunks, and the firm and intensely rich jelly along with it, into a bowl, and dig in. To serve hot, dish the same into a pot, reheat well, and serve, with togarashi 7-spice as a condiment. Served hot, the jus is very luxurious with dissolved gelatin (from the collagen) and pork flavor. The flesh is very slightly rubbery, but 100% edible - just pop a chunk into your mouth, suck/chew all the goodness off the bone, and then daintily place the bone onto a discard plate ... and when you're done, you finish the rich broth. At the end of the meal, all that's left is a small pile of small clean bones. Wonderful stuff.
That's how I think it works anyway ... time permitting, I'll try making a small batch myself next week.
I'll have to try pumping my friend for more information on what else, if anything, he does or puts into the dish. All I got out of him was that in his hometown, there was this old woman who had a tiny restaurant that only served this one dish. That's it - just this one dish, and that she had a steady clientelle for many years ... and that he'd recreated it for himself and his own regulars (moi). He serves it in a lidded ceramic bowl, that he directly fires on the stove, and then parks in the oven until warmed.
I've never made trotters myself before, but if I had to guess, I suspect the recipe would be something like this:
Blanch a pile of cleaned trotters in stages in boiling water, discard water, and then simmer then for 2 hours in just enough water to cover. Decant half the stock (reserve for other use) and re-top with boiling water. Split trotters in half lengthwise, and the coarsly chop into large (1.5 - 2") pieces, and resume simmering for several hours more, or until very tender. Adjust salt and color to taste with good quality tamari. Let pot cool, then refrigerate overnight. Remove and discard fat layer.
Can be served hot or cold. For cold, just scoop a few good sized chunks, and the firm and intensely rich jelly along with it, into a bowl, and dig in. To serve hot, dish the same into a pot, reheat well, and serve, with togarashi 7-spice as a condiment. Served hot, the jus is very luxurious with dissolved gelatin (from the collagen) and pork flavor. The flesh is very slightly rubbery, but 100% edible - just pop a chunk into your mouth, suck/chew all the goodness off the bone, and then daintily place the bone onto a discard plate ... and when you're done, you finish the rich broth. At the end of the meal, all that's left is a small pile of small clean bones. Wonderful stuff.
That's how I think it works anyway ... time permitting, I'll try making a small batch myself next week.
I'll have to try pumping my friend for more information on what else, if anything, he does or puts into the dish. All I got out of him was that in his hometown, there was this old woman who had a tiny restaurant that only served this one dish. That's it - just this one dish, and that she had a steady clientelle for many years ... and that he'd recreated it for himself and his own regulars (moi). He serves it in a lidded ceramic bowl, that he directly fires on the stove, and then parks in the oven until warmed.
-
KiltanneN
- Legionnaire
- Posts: 3957
- Joined: Tue Mar 25, 2003 10:47 pm
- Location: A Kiwi Living in the NY Area - No Longer!
http://www.stumbleupon.com/voralfred wrote:From violetblue's latest offering of run-for-your-life website (I wonder where she always finds websites like that, it must say something about her...)
Back on topic -
I recently acquired some Ox Heart - and while I just thought it was a great deal - when my wife saw it she just about had a heart attack on the spot. She said "I'm not eating that and you're not feeding it to my daughter - we don't eat offal"
After some time of these things sitting in my deep freeze - I figured out how I would cook them - My wife still wouldn't eat them - but here is what I did:
1 ½ kilo's of Ox Heart diced
1 stick of cinnamon
2 wheels of aniseed
½ cup of malt vinegar
2 tablespoons of ground black pepper
1 cup of water
Slow cooker for ~ 8 hours
Served on a bed of rice.
I liked it! I think I would even do it again sometime - But I'd have to do the same again - take it to work and each for lunch for a week...
The wonderful thing about not planning
Is that failure comes as a complete surprise
And is not preceded by a period of worry or depression
Is that failure comes as a complete surprise
And is not preceded by a period of worry or depression
-
axewound
- Bookworm
- Posts: 6
- Joined: Sat Mar 08, 2008 3:16 am
- Location: In my head... omg, i is so emo...
tollbaby wrote: That's like the diseased corn mexicans sell in cans and apparently eat as a delicacy.... WHO THE HELL THOUGHT THAT LOOKED GOOD ENOUGH TO EAT????
It's called Huitlacoche, and it's not diseased corn! It is a mushroom that grows on special types of corn and only the rich eat it. sh*t, it's better than caviar.
ignorant wankers.
"imma be like Travis Tritt struttin' his fine ass down to Florida"-Early Cuyler
Had some HEADCHEESE the other day. I've had it before, but the last time was before the creation of this thread. I took a picture, but because I am posting from my cell phone right now {which lacks tab capability and convenient cut and paste} photo linkage will have to wait around until= can get to it in a day or two ..
Ok, back ... this time from a proper PC.
Here's the promised HEADCHEESE photo. (99kb) <<< [Mod: link removed & images to be rehosted soon]
That particular brand had a bit too much ham and tongue, and not enough of the more interesting bits, for my preference ... and I wasn't keen on the little bits of roasted pepper. Anyway, as I frequently tell my wife ... a little head is always better than no head at all.
Here's the promised HEADCHEESE photo. (99kb) <<< [Mod: link removed & images to be rehosted soon]
That particular brand had a bit too much ham and tongue, and not enough of the more interesting bits, for my preference ... and I wasn't keen on the little bits of roasted pepper. Anyway, as I frequently tell my wife ... a little head is always better than no head at all.
Last edited by Darb on Tue Apr 08, 2008 12:26 pm, edited 3 times in total.
-
laurie
- Spelling Mistress
- Posts: 8164
- Joined: Sat Jul 17, 2004 2:52 am
- Location: The part of New York where "flurries" means 2 feet of snow to shovel
Got an error message on your photo link, Brad:
Access Forbidden
Error 403
Access to the URL that you requested, is forbidden.
"It is a truth universally acknowledged, that a single man in possession of a good fortune, must be in want of a wife." -- Jane Austen, Pride and Prejudice
"So where the hell is he?" -- Laurie
"So where the hell is he?" -- Laurie
It's considered a daily food here LOL