Well, if I ever fly out to Long Island....unlikely, but you never know.... I'll bring a carry-on cooler. Heh heh
Chops, ribs, steaks....whadda ya want?
This place, Steve's Market, is known for its amazing bratwurst.
In return, you can feed me an octopus or a giant fish eye.
Heh heh
Extreme Cuisine & Strange Ingredients
Moderator: Darb
I'll take a full cooler of baby back ribs ... we could dry rub the lot of them overnight in my friend's spare fridge, braise em in stages in hotel pans covered with foil, and then put em in my friend's big drum smoker for a rib feast, along with a tray of baked beans (smoked at the same time, topped with strips of bacon).ChoChiyo wrote:Well, if I ever fly out to Long Island....unlikely, but you never know.... I'll bring a carry-on cooler. Heh heh
Chops, ribs, steaks....whadda ya want?
This place, Steve's Market, is known for its amazing bratwurst.
In return, you can feed me an octopus or a giant fish eye.
Heh heh
Goldeneye is seasonal, and availability is irregular, but I'm sure my sushi chef could arrange something, with 2-3 days notice ... if not braised golden eye, then roasted tuna eye.
Here's an interesting list of extreme dishes someone put together ... I stumbled across it just now, while trying to find a picture of a grilled tuna eyeball.
enjoy
There's a lot of stuff on that list that I don't consider extreme at all, and there's other stuff that I haven't even heard of. Interesting.
enjoy
There's a lot of stuff on that list that I don't consider extreme at all, and there's other stuff that I haven't even heard of. Interesting.
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wolfspirit
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wolfspirit
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Ok, I was at my regular sushi haunt last night, and I have 2 additions ... I've had both of these before, prepared in different restaurants, but this was the first time I've had Japanese versions.
ROASTED SNAILS: So, out came my plate from the kitchen, with 6 large snails, still in their shells. I believe they'd been par-boiled, and then roasted in the oven, feet-up, with a spoonful of buttered panko crumbs ladled into the openings of the shells. Delicious, and surprisingly large. Each snail was 2 bites. Given a choice, however, I think I slightly prefer the French style, which is slow-poached in garlic butter (sans shell) ... although the Japanese version is a lot more dramatic to look at, on the plate.
FRIED WHOLE FLOUNDER: What they do is fillet both sides of it, cut both fillets into 2"x2" pieces, dredge everything in corn starch (including the fish frame, with the head and fins still intact), and toss it in the deep fryer. The frame curls up into a big 'U' shape during frying, so after draining it all, they lay the fried frame on the plate, and then pile the fried fillet chunks into it, so that it makes a bowl of it's own flesh. Very impressive to look at. The fillet was tasty, but the frame was a bit undercooked ... my friend behind the counter spotted that and had me send the frame back for a 2nd trip to the fryer while I finished the friend pieces of fillet (which were tasty ... you dip one corner in sea salt, and the other corner in a ponzu-soy-ginger dipping sauce). When the frame re-emerged from the kitchen, it was shatteringly crisp, which is precisely what I did ... broke it into bite size pieces. Not all of the bones were edible, nor was most of the head, but the rest of the frame was nice and crunchy ... like fish crackers. Very tasty.
A meal fit for a proper culinary barbarian.
While I was there, I spotted some awkward english in their menu, and when I offered to correct it, I got to chatting with my friend behind the bar, and after a few 'refresher' tastings (half of them for free), I eventually got hornswaggled into re-writing their sake menu.
I'll post a copy in the "Sake" thread, when it's finished.
ROASTED SNAILS: So, out came my plate from the kitchen, with 6 large snails, still in their shells. I believe they'd been par-boiled, and then roasted in the oven, feet-up, with a spoonful of buttered panko crumbs ladled into the openings of the shells. Delicious, and surprisingly large. Each snail was 2 bites. Given a choice, however, I think I slightly prefer the French style, which is slow-poached in garlic butter (sans shell) ... although the Japanese version is a lot more dramatic to look at, on the plate.
FRIED WHOLE FLOUNDER: What they do is fillet both sides of it, cut both fillets into 2"x2" pieces, dredge everything in corn starch (including the fish frame, with the head and fins still intact), and toss it in the deep fryer. The frame curls up into a big 'U' shape during frying, so after draining it all, they lay the fried frame on the plate, and then pile the fried fillet chunks into it, so that it makes a bowl of it's own flesh. Very impressive to look at. The fillet was tasty, but the frame was a bit undercooked ... my friend behind the counter spotted that and had me send the frame back for a 2nd trip to the fryer while I finished the friend pieces of fillet (which were tasty ... you dip one corner in sea salt, and the other corner in a ponzu-soy-ginger dipping sauce). When the frame re-emerged from the kitchen, it was shatteringly crisp, which is precisely what I did ... broke it into bite size pieces. Not all of the bones were edible, nor was most of the head, but the rest of the frame was nice and crunchy ... like fish crackers. Very tasty.
A meal fit for a proper culinary barbarian.
While I was there, I spotted some awkward english in their menu, and when I offered to correct it, I got to chatting with my friend behind the bar, and after a few 'refresher' tastings (half of them for free), I eventually got hornswaggled into re-writing their sake menu.
I'll post a copy in the "Sake" thread, when it's finished.
Last edited by Darb on Wed Jun 22, 2005 1:34 pm, edited 1 time in total.
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tollbaby
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Brad, I've had roasted beetles (scarab beetles from Northern Africa) and cicadas before (broiled until nicely crispy and salted - almost like pumpkin seeds in texture). Yummy, but I have trouble getting past the appearance. I wouldn't repeat the beetles either.
And what manner of jackassery must we put up with today? ~ Danae, Non Sequitur
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Kvetch
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Well - as JBS Haldane observed, it is an enormous category to explore...Brad wrote:The whole insect category is one of the very few areas I've had trouble mustering my enthusiasm on.
"I'm the family radical. The rest are terribly stuffy. Aside from Aunt - she's just odd."
Last night's dinner (at my usual sushi haunt) was a bowl of pork stomach stew.
If I remeber correctly, I gather that my friend (the chef) sliced up some pork stomach into a pot of dashi & sake, and slow simmered it 6 hours or so, until the meat was fork tender, and the sauce was reduced and thickend into a rich broth, that fully gels when chilled. To serve it, he just scoops a big chunk of gellied broth/meat straight from the fridge into an earthenware pot, re-heats it, adds some diced tofu, then serves it as is, on a trivet, with a ladle and a small serving bowl, with rice on the side.
Very tasty ... call it comfort food for extreme eaters.
I'm hoping to go back again tonite, since he said he still has about 10 portions left. Apparently, it's a bit too far off the culinary beaten path for most patrons ... even the more adventerous ones.
If I remeber correctly, I gather that my friend (the chef) sliced up some pork stomach into a pot of dashi & sake, and slow simmered it 6 hours or so, until the meat was fork tender, and the sauce was reduced and thickend into a rich broth, that fully gels when chilled. To serve it, he just scoops a big chunk of gellied broth/meat straight from the fridge into an earthenware pot, re-heats it, adds some diced tofu, then serves it as is, on a trivet, with a ladle and a small serving bowl, with rice on the side.
Very tasty ... call it comfort food for extreme eaters.
I'm hoping to go back again tonite, since he said he still has about 10 portions left. Apparently, it's a bit too far off the culinary beaten path for most patrons ... even the more adventerous ones.
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tollbaby
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No offense, Brad, but EWWWWWW I'm not surprised it's a bit too far off the beaten path. *SHUDDER*
That's one of those things that I would likely cheerfully eat, but NEVER want to know what's actually in it (I'm not one of those people who can eat it, and THEN be told... I'd be sick... I'd rather just not know. My mental hang-ups are just a bit too strong).
That's one of those things that I would likely cheerfully eat, but NEVER want to know what's actually in it (I'm not one of those people who can eat it, and THEN be told... I'd be sick... I'd rather just not know. My mental hang-ups are just a bit too strong).
And what manner of jackassery must we put up with today? ~ Danae, Non Sequitur
Smalahove (sheep's head)
well, we're on to dares in exotic culinaria?
This often leads to discussions of local specialities- and since we in Norway has had some rather hard times in culture-forming times, we have developed some rather astonishingly ugly foods. But the taste is often quite good; check this one out:http://badluckflux.blogspot.com/(from Arnt KÃ¥re Sandnes's blog, find the post called "Come to Norway and enjoy our delicious food!")
Smalahove means sheeps head, and must be among the worst looking foodstuffs ever, but the taste is quite nice (salted, dried mutton)- although some will serve it way too salty.
In the words of Sam Vimes: My father thaught me never to eat anything that can wink back.
KEE
This often leads to discussions of local specialities- and since we in Norway has had some rather hard times in culture-forming times, we have developed some rather astonishingly ugly foods. But the taste is often quite good; check this one out:http://badluckflux.blogspot.com/(from Arnt KÃ¥re Sandnes's blog, find the post called "Come to Norway and enjoy our delicious food!")
Smalahove means sheeps head, and must be among the worst looking foodstuffs ever, but the taste is quite nice (salted, dried mutton)- although some will serve it way too salty.
In the words of Sam Vimes: My father thaught me never to eat anything that can wink back.
KEE
It is written.
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RecluceMage
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Wow Brad, that's some weird sounding stuff, but I'd be open to trying it. I've eaten K-Rations.... I can eat pork stomach, bull balls, sheep intestines, and bug bodies no problem. So if I should ever go up to NYC (its on my list of things to do) can I get some weird food with ya?
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tollbaby
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You've had PRAIRIE OYSTERS?!?!?!?!?!?!?!RecluceMage wrote:Wow Brad, that's some weird sounding stuff, but I'd be open to trying it. I've eaten K-Rations.... I can eat pork stomach, bull balls, sheep intestines, and bug bodies no problem. So if I should ever go up to NYC (its on my list of things to do) can I get some weird food with ya?
I've never actually met anybody who's TRIED them.
blech. I need to go throw up now LMAO
And what manner of jackassery must we put up with today? ~ Danae, Non Sequitur
Hate to admit it, but I've had them a couple of times myself. When you go to a rural high school in the heart of Kansas, it's kind of a given!tollbaby wrote:You've had PRAIRIE OYSTERS?!?!?!?!?!?!?!RecluceMage wrote:Wow Brad, that's some weird sounding stuff, but I'd be open to trying it. I've eaten K-Rations.... I can eat pork stomach, bull balls, sheep intestines, and bug bodies no problem. So if I should ever go up to NYC (its on my list of things to do) can I get some weird food with ya?
I've never actually met anybody who's TRIED them.
blech. I need to go throw up now LMAO
Don't taste too bad really, I just can't get the thought of what they are out of my head long enough to enjoy them though!!!
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Kvetch
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I don't see the problem myself. While I find the idea of eating meat in general rather abhorrent, I can't see that any part of an animal is more disgusting than another (admittedly, I'm particularly not convinced about eating digestive organs, but otherwise...).
"I'm the family radical. The rest are terribly stuffy. Aside from Aunt - she's just odd."
I know some cowboys that eat them all the time. When they are castrating calves they keep a fire going and enjoy them as they work. They did say “rock mountain oystersâ€
If ye love wealth better than liberty, the tranquility of servitude than the animating contest of freedom, go from us in peace. We ask not your counsels or arms. Crouch down and lick the hands which feed you. May your chains sit lightly upon you,
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RecluceMage
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I had them a couple of times while stationed in Honduras, and they were excellent. I tried them because someone dared me to try them, and they were considered a delicacy. In the end, they were quite tasty, and I ordered them myself several times. Haven't seen them here in the states, but if I should I wouldn't hesitate to order them.
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Sure.RecluceMage wrote:Wow Brad, that's some weird sounding stuff, but I'd be open to trying it. I've eaten K-Rations.... I can eat pork stomach, bull balls, sheep intestines, and bug bodies no problem. So if I should ever go up to NYC (its on my list of things to do) can I get some weird food with ya?
Perhaps we can make it a triple date, the next time Clong is in town. Life is finally slowing down enough for me to actually consider resuming something loosely resembling a social life again.
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wolfspirit
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Excuse me, but if something is going on in NYC, I am closer than RM (2 hours by train for me), and think it should be a quadruple date, or something of that variety.Brad wrote:Sure.RecluceMage wrote:Wow Brad, that's some weird sounding stuff, but I'd be open to trying it. I've eaten K-Rations.... I can eat pork stomach, bull balls, sheep intestines, and bug bodies no problem. So if I should ever go up to NYC (its on my list of things to do) can I get some weird food with ya?
Perhaps we can make it a triple date, the next time Clong is in town. Life is finally slowing down enough for me to actually consider resuming something loosely resembling a social life again.
wolfspirit