Extreme Cuisine & Strange Ingredients
Moderator: Darb
Ok, I have an addendum to the writeup I did for braised snapper head that appears at the top of page 1:
I arrived at my sushi bar rather late last night (roughly 9:30 pm), and most of the sushi was already put away, so after bringing my sake my buddie behind the counter grabbed a container out of his lowboy fridge, grabbed a bowl, and ladled several large chunks of something in a dark amber gelatin into a bowl, and plunked it down in front of me with a grin. Another challege. I like challenges !
So, I peered and poked at it experimentally before finally digging in.
The contents of the pail turned out to be surplus red snapper heads, along with some pickled burdock root, that had been hacked into quarters, braised in mirin/soy/dashi until tender, and then refrigerated until the broth jellied.
A bit awkward to eat, with chopsticks, but very tasty. Didn't appear on the bill either, which made it even tastier.
I do have to admit, however, that I prefer the dish hot - it's easier to eat that way.
Anyway, I asked him afterwards how many people he'd served it to, and he said only 3. I asked him how many of those weren't japanese or korean, and he laughed and said just 1, and pointed at me.
Since the bill was so small (1 drink and a bowl of rice), I left an 80% tip.
I arrived at my sushi bar rather late last night (roughly 9:30 pm), and most of the sushi was already put away, so after bringing my sake my buddie behind the counter grabbed a container out of his lowboy fridge, grabbed a bowl, and ladled several large chunks of something in a dark amber gelatin into a bowl, and plunked it down in front of me with a grin. Another challege. I like challenges !
So, I peered and poked at it experimentally before finally digging in.
The contents of the pail turned out to be surplus red snapper heads, along with some pickled burdock root, that had been hacked into quarters, braised in mirin/soy/dashi until tender, and then refrigerated until the broth jellied.
A bit awkward to eat, with chopsticks, but very tasty. Didn't appear on the bill either, which made it even tastier.
I do have to admit, however, that I prefer the dish hot - it's easier to eat that way.
Anyway, I asked him afterwards how many people he'd served it to, and he said only 3. I asked him how many of those weren't japanese or korean, and he laughed and said just 1, and pointed at me.
Since the bill was so small (1 drink and a bowl of rice), I left an 80% tip.
Well, on Friday I stopped by my regular sushi bar again, and lo and behold I was in luck - my friend had yellow eye snapper again. I asked if he still had the head, and he grinned and nodded, so I ordered it ... prepared the same way I described on page 1 of this thread.
Here's the amusing part ... a yuppie looking middle-aged couple had just sat down next to me a few minutes before, and invariably ordered something that (to me) is hopelessly boring ... california rolls. So anyway, my dish arrives, and my friend slides this shallow square-shaped plate in front of me, with a large (and easily recognizeable) braised half of a fish-head staring up at me with a large sightless poached eye.
Naturally, the woman sitting 2 seats away idly looks over at what I ordered ... and her eyes widened and she put a hand over her mouth. I wish I'd had a camera, because both the dish, and the look on her face, were pure Kodak moments
So I narrowly managed to avoid laughing, toasted my friend with my chilled hatsumago, and then I happily tucked into my meal with gusto. Wonderful ... such rich flavors, and so primal eating flesh right off the bone. Only cost me $8 too, despite the fact that my friend said that it'd normally be a deluxe entree in Japan ... the price was low because they can't sell it here in the states, so he happily eats it himself (and serves it to a few select customers who know better).
Here's the amusing part ... a yuppie looking middle-aged couple had just sat down next to me a few minutes before, and invariably ordered something that (to me) is hopelessly boring ... california rolls. So anyway, my dish arrives, and my friend slides this shallow square-shaped plate in front of me, with a large (and easily recognizeable) braised half of a fish-head staring up at me with a large sightless poached eye.
Naturally, the woman sitting 2 seats away idly looks over at what I ordered ... and her eyes widened and she put a hand over her mouth. I wish I'd had a camera, because both the dish, and the look on her face, were pure Kodak moments
So I narrowly managed to avoid laughing, toasted my friend with my chilled hatsumago, and then I happily tucked into my meal with gusto. Wonderful ... such rich flavors, and so primal eating flesh right off the bone. Only cost me $8 too, despite the fact that my friend said that it'd normally be a deluxe entree in Japan ... the price was low because they can't sell it here in the states, so he happily eats it himself (and serves it to a few select customers who know better).
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ChoChiyo
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Well, I haven't eaten many exotic foods.
The strangest things I have ever eaten are frog legs (made in a fondue pot) and snapping turtle. Gross. tasted like swamp mud. Smelled like it too. Made me sick, also. *urp*
I ate soft and hard cat food on a dare when I was young.
I've eaten beef tongue--delicious. It was made for me by an elderly Norwegian woman who was a friend of my grandmother's. It had the most delicate spice taste. I have no idea what she used, but I wish I did.
She also made the most amazing watermelon rind pickles. Yum. They weren't as sweet as the commercially made ones. They were spicier.
When I was out in Colorado at the Broadmore, I had some kind of kidney pie or pudding at their breakfast buffet. I didn't care for the texture. The taste wasn't bad.
I once inhaled a fly. Does that count as eating it?
I ate crawfish. Delicious. I couldn't bring myself to suck out their salty little brains though. My friends said that was the best part.
I've eaten lots of sea weed. (I'm a big fan of Chinese food.)
The nastiest tasting thing I ever ate (other than the snapping turtle) was okra. YUCK. Bite into it and it slimes the inside of your mouth. NAST-TEE.
I love the real tamales made by Mexican grandmas of some of the kids I work with. They always brought some in especially for me.
Lima beans are disgusting. They remind me of bugs. It's the texture thing again.
I have learned that Chinese beer is some potent stuff. Two bottles put me on my @$$. Whoa.
Another potent beverage is homemade wine of any kind. But especially homemade orange wine. Yowser. It was the only time in my life I really don't remember how I got home. I have a very foggy memory of being walked up the stairs by a couple of friends who kept asking me if I knew where I was. I remember laughing a lot. I didn't laugh much the next day.
And, least you think badly of me, I really didn't drink that much of it. There were six or seven of us, and we had three small bottles of homemade orange wine. It sneaks up on you. Then it POUNCES. Then, basically, you're screwed. (Uh, figuratively.)
The strangest things I have ever eaten are frog legs (made in a fondue pot) and snapping turtle. Gross. tasted like swamp mud. Smelled like it too. Made me sick, also. *urp*
I ate soft and hard cat food on a dare when I was young.
I've eaten beef tongue--delicious. It was made for me by an elderly Norwegian woman who was a friend of my grandmother's. It had the most delicate spice taste. I have no idea what she used, but I wish I did.
She also made the most amazing watermelon rind pickles. Yum. They weren't as sweet as the commercially made ones. They were spicier.
When I was out in Colorado at the Broadmore, I had some kind of kidney pie or pudding at their breakfast buffet. I didn't care for the texture. The taste wasn't bad.
I once inhaled a fly. Does that count as eating it?
I ate crawfish. Delicious. I couldn't bring myself to suck out their salty little brains though. My friends said that was the best part.
I've eaten lots of sea weed. (I'm a big fan of Chinese food.)
The nastiest tasting thing I ever ate (other than the snapping turtle) was okra. YUCK. Bite into it and it slimes the inside of your mouth. NAST-TEE.
I love the real tamales made by Mexican grandmas of some of the kids I work with. They always brought some in especially for me.
Lima beans are disgusting. They remind me of bugs. It's the texture thing again.
I have learned that Chinese beer is some potent stuff. Two bottles put me on my @$$. Whoa.
Another potent beverage is homemade wine of any kind. But especially homemade orange wine. Yowser. It was the only time in my life I really don't remember how I got home. I have a very foggy memory of being walked up the stairs by a couple of friends who kept asking me if I knew where I was. I remember laughing a lot. I didn't laugh much the next day.
And, least you think badly of me, I really didn't drink that much of it. There were six or seven of us, and we had three small bottles of homemade orange wine. It sneaks up on you. Then it POUNCES. Then, basically, you're screwed. (Uh, figuratively.)
I am a poor, wayfaring stranger
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
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ChoChiyo
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I don't remember what brand it was. I'm pretty much a light weight now--but in those days, I could hold my likker better. 
I remember it had a kick like a mule.
Whoa.
I remember it had a kick like a mule.
Whoa.
I am a poor, wayfaring stranger
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
Ok, just wondering I've never tried a Chinese beer that strong but I'm pretty sure they're out there. Maybe I can get it at my grandpa's resturant this weekend (he owns a Chinese resturant called Tin Tin). This isn't a fake Chinese place like Panda Express 
. This is REALChinese food.
. This is REALChinese food."Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
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ChoChiyo
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It was in a clear green bottle. That's about all I remember.
Real Chinese food. Yum. I used to know the people that owned a local Chinese restaurant. They used to have some of us regulars in the back room for the real stuff. Awesome.
Then they moved away.
I miss them.
I even took some cooking lessons there. I make a mean stir fry myself. And some really tasty steamed dumplings.
Real Chinese food. Yum. I used to know the people that owned a local Chinese restaurant. They used to have some of us regulars in the back room for the real stuff. Awesome.
Then they moved away.
I miss them.I even took some cooking lessons there. I make a mean stir fry myself. And some really tasty steamed dumplings.
I am a poor, wayfaring stranger
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
Yeah everyone on my mothers side is Chinese. My grandma is a pretty good cook herself. She makes dinner for us just about every Saturday. We have: beef strips with pickled leeks, fried shrimp, fried chinese broccoli, curry beef and potatoes, and a bunch of other things. Just a couple weeks ago we went to a steak house, she ordered a prime rib but didn't eat it (too rare) so instead of letting it go to waste or asking for another one she brought it home. The next night she fired it up in pepper oyster sauce, and a few other things. Delicious! One of the best steaks I've ever had! Only losing to Brad's BTL (Bourban-teriyaki-lime)steak.
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
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ChoChiyo
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Sounds fabulous.
I had an interesting Somali dish--I'm not sure what it was, but there was meat cut into very thin strips (I'm pretty sure it was beef, but it had a different texture and flavor.) I didn't see it prepared; one of the guys I work with has a Somali girlfriend, and her brother made us lunch one day. It was cooked up with spring onions and some other pale vegetable. There was a unique spice that was sort of like a Mexican hot pepper but it was different. Not as intense. It had a thin brown gravy and was served over rice which was kind of like fried rice, but not really.
It was excellent. The meat was extremely tender and tasty.
That was my only experience with Somali food. I'd like to try some other dishes. I know quite a few Somali people, but not well enough to be invited over for supper. Darn.
One of the girls I worked with graduated from high school last year. She invited some of us to her graduation party. Her mom I think is Mung. The food there was great. The best egg rolls I've ever tasted in my life. There was some kind of saucy dish they had that they grinned and said, "Try this..." I knew I was in for some bad initiation by the look on their faces. But, I ate it anyway. It was HOT HOT HOT. I don't know whether it was good or not because my taste buds were overwhelmed.
It was a lot of fun. Even if my mouth was numb for a couple of days.
I had an interesting Somali dish--I'm not sure what it was, but there was meat cut into very thin strips (I'm pretty sure it was beef, but it had a different texture and flavor.) I didn't see it prepared; one of the guys I work with has a Somali girlfriend, and her brother made us lunch one day. It was cooked up with spring onions and some other pale vegetable. There was a unique spice that was sort of like a Mexican hot pepper but it was different. Not as intense. It had a thin brown gravy and was served over rice which was kind of like fried rice, but not really.
It was excellent. The meat was extremely tender and tasty.
That was my only experience with Somali food. I'd like to try some other dishes. I know quite a few Somali people, but not well enough to be invited over for supper. Darn.
One of the girls I worked with graduated from high school last year. She invited some of us to her graduation party. Her mom I think is Mung. The food there was great. The best egg rolls I've ever tasted in my life. There was some kind of saucy dish they had that they grinned and said, "Try this..." I knew I was in for some bad initiation by the look on their faces. But, I ate it anyway. It was HOT HOT HOT. I don't know whether it was good or not because my taste buds were overwhelmed.
It was a lot of fun. Even if my mouth was numb for a couple of days.
I am a poor, wayfaring stranger
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
-
ChoChiyo
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I like Mexican food. But I never go with the super hot stuff. Medium is my heat of choice. It's those pallid Irish potato-eating genes! Thank God the Irish DNA provides me with the blood of kings and a brilliant wit. 
Most of the Chinese cuisine I enjoy is moderately spicy. I had General Tzo's chicken last night. And steamed dumplings with a spicy black sauce. Yummy.
Today for lunch I had Raisin Bran because I was too lazy to cook.
Heh heh.
Thank God the Irish DNA provides me with the blood of kings and a brilliant wit. Most of the Chinese cuisine I enjoy is moderately spicy. I had General Tzo's chicken last night. And steamed dumplings with a spicy black sauce. Yummy.
Today for lunch I had Raisin Bran because I was too lazy to cook.
Heh heh.
I am a poor, wayfaring stranger
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
Ah, hmmm, I see, I didn't realize you were one of those people....Just kidding. I wish i could've tried some of that spicy stuff 
I absolutely LOVE spicy/ hot food. Mostly because I'm all but immune to the heat. I can eat pure capsicum extract by itself(although I only did it once(and I'd never do it again)). That stuff is hotter than habeneros 
I absolutely LOVE spicy/ hot food. Mostly because I'm all but immune to the heat. I can eat pure capsicum extract by itself(although I only did it once(and I'd never do it again)). That stuff is hotter than habeneros
Last edited by Hunter B on Mon Sep 06, 2004 1:16 am, edited 1 time in total.
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
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laurie
- Spelling Mistress
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Better be careful, Norseraider - you're currently surrounded by descendents of Maeve and Brian Boru. (I knew I liked you, Cho!) We Irish have a way of taking very subtle revenge for insults to our heritage. Forty years ago there was a tall monument in Dublin in honor of Admiral Nelson, the hero of Trafalgar and an Englishman.
KAAA - BOOOOOOM !!!
Goodness gracious, where did Nelson's Pillar go?
Cho: I have the same genetic thing with spicy food - just so hot, but no hotter. My brother, though, can down raw jalapenos by the dozen. (We think the Little People switched him at birth)
KAAA - BOOOOOOM !!!
Goodness gracious, where did Nelson's Pillar go?
Cho: I have the same genetic thing with spicy food - just so hot, but no hotter. My brother, though, can down raw jalapenos by the dozen. (We think the Little People switched him at birth)
"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
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ChoChiyo
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Heh heh. My brother is also a changling. You can always tell. Something about the eyes. Then there is the tail.....
In addition to my Irish blood, I have a few corpuscles from my dad's side that come from the Ojibwe.
And lots of other things too. If people were ever forced to repatriate, I'd be sliced into bits and flung into the air. You name it; I'm its descendant.
That's why, when asked to fill out those forms, I always put human in the blank.
In addition to my Irish blood, I have a few corpuscles from my dad's side that come from the Ojibwe.
And lots of other things too. If people were ever forced to repatriate, I'd be sliced into bits and flung into the air. You name it; I'm its descendant.
That's why, when asked to fill out those forms, I always put human in the blank.
I am a poor, wayfaring stranger
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
Wandering through this world of woe
But there's no sickness, no fear or danger
In that bright land
To which I go
Sorry Norse, but I have a hard time buying anyone being able to est pure capsicum extract ... that stuff is pure oil extract and is over 1,000,000+ scoville, and it can cause blisters on contact with mucus mebrane. Remember - because it's in an oil base, it doesnt rinse outta your mouth, so once it begins burning, it keeps right on burning. If you can eat that stuff, yer a bigger hot head than I am ... I find no pleasure in such extreme heat. 
As for myself - I adore hot food, but my heat tolerance pretty much peaks out with minced scotch bonnets (similar to haberneros) ... that's about 1/4 million scoville on the heat scale. My absolute limit is one whole ripe bonnet. I had a small bite of a fresh red savino once, but at 500k scoville, it was too hot even for me.
As for myself - I adore hot food, but my heat tolerance pretty much peaks out with minced scotch bonnets (similar to haberneros) ... that's about 1/4 million scoville on the heat scale. My absolute limit is one whole ripe bonnet. I had a small bite of a fresh red savino once, but at 500k scoville, it was too hot even for me.
Laurie wrote:Better be careful, Norseraider - you're currently surrounded by descendents of Maeve and Brian Boru. (I knew I liked you, Cho!) We Irish have a way of taking very subtle revenge for insults to our heritage.
What do you mean? I'm Irish too.
Brad wrote:Sorry Norse, but I have a hard time buying anyone being able to est pure capsicum extract ... that stuff is pure oil extract and is over 1,000,000+ scoville, and it can cause blisters on contact with mucus mebrane.
Yeah your right, it was hot. I can handle it but I don't like too. When I did try it, it wasn't a huge gulp or anything. It was simply a half shake of the bottle. I did get blisters on my lips and tongue though (if that's any consolation ). I don't think I'll do it again, I was pretty stupid to do it in the first place. I did get some money out of it but not nearly enough(only $20)
Pretty stupid on my part
Last edited by Hunter B on Mon Sep 06, 2004 1:22 am, edited 1 time in total.
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
Ok, at the request of the Spelling Mistress I'm posting this recipe in here.
INGREDIENTS:
3 quarts pork blood
1-1/2 pounds raisins
1-1/4 pounds sugar
1 pound mixed nuts & chestnuts
3/4 pound rice--cooked
2 oranges with all rind
1 pound figs
1 teaspoon red pepper
1 teaspoon black pepper
2 tablespoons salt
bay leaf
DIRECTIONS:
Mix all and bake in oven for one (1) hour.
COMMENTS:
This pudding was made when the hogs were slaughtered
on the farm.
Although this may sound strange to us today,
"Blood Pudding" was a common dish during the earlier
part of this century. When a hog was slaughtered,
nothing went to waste.
INGREDIENTS:
3 quarts pork blood
1-1/2 pounds raisins
1-1/4 pounds sugar
1 pound mixed nuts & chestnuts
3/4 pound rice--cooked
2 oranges with all rind
1 pound figs
1 teaspoon red pepper
1 teaspoon black pepper
2 tablespoons salt
bay leaf
DIRECTIONS:
Mix all and bake in oven for one (1) hour.
COMMENTS:
This pudding was made when the hogs were slaughtered
on the farm.
Although this may sound strange to us today,
"Blood Pudding" was a common dish during the earlier
part of this century. When a hog was slaughtered,
nothing went to waste.
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
Yeah, I've seen recipes for blood pudding and blood sausage in some old cookbooks, and also in some cajun/creole oriented cookbooks from down south in lousianna (ex: Paul Prudhomme). Unfortunately for me, there are no ready sources of fresh pigs blood in my area, and even if there were my wife would probably freak out at the idea, and I'd be dining alone. 
So, is that a recipe you grew up with, Hunter ?
So, is that a recipe you grew up with, Hunter ?
No, it's not a family specialty or anything. It's not even anything we have that often at all. I've probably had it about ten times in my entire life (that I can remember). The last time I had it was about three months ago. It's pretty good, most of the time, it's just not something I'd eat everyday, or even once a month, this is more of a once every six months (at least) kind of thing.
Can't you get the blood from the butcher?
Can't you get the blood from the butcher?
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
Only a tiny percentage of butchers in (sub)urban areas actually do slaughter. Butchers in my area get primal cuts from meat packing plants and then merely break them down & clean them up further for the meat displays. Fresh blood is a product that you can typically only get from slaughterers, not end-butcherers like the ones in my area.
Sadly, even things like fish are increasingly being handled this way.
Things are different in areas that are more rural, where slaughterers and butchers are often one and the same.
Sadly, even things like fish are increasingly being handled this way.
Things are different in areas that are more rural, where slaughterers and butchers are often one and the same.
Last edited by Darb on Tue Oct 12, 2004 6:35 pm, edited 1 time in total.