It's amazing what you can get in Chinatown, and how cheap it is.Extreme Cuisine & Strange Ingredients
Moderator: Darb
You know what? I'm going to see if I can get a recipe or two from my grandma (nothing extreme, just true Chinese) and post it in the Culinaria. It'll be hard though, since her english is terrible, oh well, I'll try nonetheless.
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
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Echus Cthulhu Mythos
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I havent been eating out much lately, so I havent had much new to add.
The last thing I can remember is FRESH JUMBO SARDINES, served 2 ways (at my regular sushi haunt):
* Raw Fillets (Sashimi), topped with grated turnip, minced scallions & sea salt.
* Braised for 6 hrs in mirin, soy & rice vinegar, until the bones are tender.
I especially loved the former (swoon). The latter was tasty, but nothing particularly special.
The sardines you get off the shelf in a tin bear as much resembalence to the real gourmet deal as canned catfood resembles a rare-grilled tuna steak.
The last thing I can remember is FRESH JUMBO SARDINES, served 2 ways (at my regular sushi haunt):
* Raw Fillets (Sashimi), topped with grated turnip, minced scallions & sea salt.
* Braised for 6 hrs in mirin, soy & rice vinegar, until the bones are tender.
I especially loved the former (swoon). The latter was tasty, but nothing particularly special.
The sardines you get off the shelf in a tin bear as much resembalence to the real gourmet deal as canned catfood resembles a rare-grilled tuna steak.
Hmmm, I had a sardine on Sunday. I ate it fresh out of the water (we were out fishing) with a little hot sauce. It was one of the worst things I ever ate, and the texture wasn't all too great either.
Spoiler: show
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
I don't recommend eating live fish - not only are they crunchy, scaly, bitter and bloody (fish blood & scales tastes VERY unpleasant), you also run the risk of getting intestinal parasites.
Eating sashimi, contrary to common misconceptions, is not synonymous with eating something live or even freshly caught and merely fillet'd - in the case of the sardines I referred to above, the fish had, as a minimum, already been cleaned (gutted), fillet'd (deboned & de-headed), skinned, rubbed with salt and then rinsed (to kill surface bacteria), prior to being served as sashimi. It's a rather labor intensive process - hence the reason it's expensive. Labor and skill costs money.
You CAN do such things yourself, but you need to know how.
Anyway, if you have easy access to live sprat, you could try this as an alternative: lightly flour them whole, then deep fry in hot oil until just done ... then drain on towels, toss with seasoned sea salt, and serve.
I havent made it myself yet, but I've been meaning to.
Eating sashimi, contrary to common misconceptions, is not synonymous with eating something live or even freshly caught and merely fillet'd - in the case of the sardines I referred to above, the fish had, as a minimum, already been cleaned (gutted), fillet'd (deboned & de-headed), skinned, rubbed with salt and then rinsed (to kill surface bacteria), prior to being served as sashimi. It's a rather labor intensive process - hence the reason it's expensive. Labor and skill costs money.
You CAN do such things yourself, but you need to know how.
Anyway, if you have easy access to live sprat, you could try this as an alternative: lightly flour them whole, then deep fry in hot oil until just done ... then drain on towels, toss with seasoned sea salt, and serve.
I havent made it myself yet, but I've been meaning to.
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ChoChiyo
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Ewww.
I just ate something disgusting.
Rick, the math teacher butchers his own meat. He made that "Blood Pudding" we'd discussed long ago.
It was warm and a very pretty dark brown color. It was pork blood mixed with flour and some kind of barley meal.
It had a nasty mealy texture--and it had a metallic "iron" taste to it--the blood, I suppose.
The taste didn't bother me as much as the mealy texture.
Eww.
The taste was exactly how it is when you have a bloody nose and the blood runs down the back of your throat.
Warm, metallic, and generally unpleasant.
I tasted it JUST so I could post in this thread and have the experience of eating something truly "extreme."
My vote: One thumb down. WAY down.
I just ate something disgusting.
Rick, the math teacher butchers his own meat. He made that "Blood Pudding" we'd discussed long ago.
It was warm and a very pretty dark brown color. It was pork blood mixed with flour and some kind of barley meal.
It had a nasty mealy texture--and it had a metallic "iron" taste to it--the blood, I suppose.
The taste didn't bother me as much as the mealy texture.
Eww.
The taste was exactly how it is when you have a bloody nose and the blood runs down the back of your throat.
Warm, metallic, and generally unpleasant.
I tasted it JUST so I could post in this thread and have the experience of eating something truly "extreme."
My vote: One thumb down. WAY down.
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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Kvetch
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black pudding has always disturbed me slightly...
Having seen cho post that, I remember that brad suggested this:
Vegetarian Haggis (http://www.smart.net/~tak/haggis.html).
The mind boggles doesn't it. A sheep's stomach, stuffed with more meat.
Converted into a vegetarian version.
And did I mention that it tasted vile?
It was over spiced and had a texture like very dry porrige.
Having seen cho post that, I remember that brad suggested this:
Vegetarian Haggis (http://www.smart.net/~tak/haggis.html).
The mind boggles doesn't it. A sheep's stomach, stuffed with more meat.
Converted into a vegetarian version.
And did I mention that it tasted vile?
It was over spiced and had a texture like very dry porrige.
"I'm the family radical. The rest are terribly stuffy. Aside from Aunt - she's just odd."
CHO: Thank you for being brave, and thinking of me. 
KVETCH: Not all haggis is the same - some are heavier on the porridge like ingredients, some are heavier on the meat, and seasonings and skill vary from household to household. Blame the cook, not the dish.
Oh that reminds me ... I added a new item to my extreme resume a few weeks back, and forgot to mention it. Braised chicken feet. Had em while several co-workers and I took a visitor from another company out for hong kong style dim sum. They were slow simmered until tender, and then glazed with a savory orange sauce. Tasty. Naturally, our out of town visitor was bug-eyed about it, and brought home a good story to tell about our eating habits.
I've had duck feet before (didn't care for em - the webbing was too rubbery), but the chicken feet were nice, because they were prepared properly and were nice and tender.
KVETCH: Not all haggis is the same - some are heavier on the porridge like ingredients, some are heavier on the meat, and seasonings and skill vary from household to household. Blame the cook, not the dish.
Oh that reminds me ... I added a new item to my extreme resume a few weeks back, and forgot to mention it. Braised chicken feet. Had em while several co-workers and I took a visitor from another company out for hong kong style dim sum. They were slow simmered until tender, and then glazed with a savory orange sauce. Tasty. Naturally, our out of town visitor was bug-eyed about it, and brought home a good story to tell about our eating habits.
I've had duck feet before (didn't care for em - the webbing was too rubbery), but the chicken feet were nice, because they were prepared properly and were nice and tender.
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Kvetch
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vegetarian, mon! - and bought from Sainsbury's (supermaket) for Burns Night - as an experiment. Definatly not to be repeated.KVETCH: Not all haggis is the same - some are heavier on the porridge like ingredients, some are heavier on the meat, and seasonings and skill vary from household to household. Blame the cook, not the dish.
Chicken feet though, sounds umm ... odd.
"I'm the family radical. The rest are terribly stuffy. Aside from Aunt - she's just odd."
Well, I had my first taste of ostrich the other day...it wasn't too bad. It almost reminded me of vaguely beef-flavored venison...it didn't have the strong, gamey flavor of venison...but the texture of the meat reminded me of it. I rubbed it with fresh minced garlic and onion, black pepper, and olive oil and pan-seared it. It turned out quite yummy.
Unfortunately, ostrich is very expensive...So, I doubt I'll buy it often. However, it was nice to try something new.
Unfortunately, ostrich is very expensive...So, I doubt I'll buy it often. However, it was nice to try something new.
"A writer's chosen task is to write well and professionally. If you can't keep doing it, then you're no longer a professional, but a gifted amateur." L. E. Modessit, jr.
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ChoChiyo
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Odd that Ostrich is so expensive. My sister and her husband raised ostrich (savage mean buggers -- the ostriches that is ) and they lost their arse on the deal.
They couldn't give the meat away.
I never did get a chance to taste it--but my brother-in-law swore it was delicious
They couldn't give the meat away.
I never did get a chance to taste it--but my brother-in-law swore it was delicious
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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Wow....well, I don't think the "ranchers" are getting rich on the deal. Must be the middle men.Aunflin wrote:Well, it came in six ounce packages for like $7.50 a piece, which added up to like $20 a pound...
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
It's expensive here in the states for many reasons:Aunflin wrote:Well, I had my first taste of ostrich the other day...it wasn't too bad. It almost reminded me of vaguely beef-flavored venison...it didn't have the strong, gamey flavor of venison...but the texture of the meat reminded me of it. I rubbed it with fresh minced garlic and onion, black pepper, and olive oil and pan-seared it. It turned out quite yummy.
AUNF: Unfortunately, ostrich is very expensive...So, I doubt I'll buy it often. However, it was nice to try something new.
* If it's flown in from Aus, air freight adds $$
* It's only farmed in a few places herein the states, and chances are good that it has to be flown to the point you buy it ... that adds $
* There's usually low demand and therefore low turnover, meaning the meat is usually either been previously frozen or not optimally fresh ... and therefore the quality tends to suffer.
* Many of the people who raise it themselves often dont have butching skills that are up to snuff ... such meat has to be hung, under carefully controlled temperature and humidity, just like properly stored venison, in order for the meat to develop good flavor and texture. Without that, the meat tends to be less flavorsome and tougher.
HOWEVER, if all those various freshness and meat handling issues can be beaten, then you'll have meat that can rise to the level of your culinary skills. Without it ... well, you cant make a silk purse outta a sow's ear, so the end result is only as good as the weakest link (i.e, quality of meat and/or your culinary skillz)
I've been blessed to have tasted some really fine osterich, prepared by someone with impeccable technique and who flew it in fresh. Wonderful stuff.
Sadly, most of the stuff you encounter in even gourmet markets is just there so that curious home gourmands can get their kicks playing with it from time to time ... it's often not of the highest and freshest quality, and often sits for a while in cryovac, stewing in it's own juices.
My advise is to go to a restaurant that specializes in game meats, and try it there ... or just wait til CIA time - you'll certainly work with it there.
CHO: How sad. I'd have loved living near them ... I'm a sucker for do-it-yourself things like that.
That's what I keep telling them at work! (Actually, I always say, I'm not an alchemist...and even if I were--I can't turn lead into gold: no matter how I try. I HATE all that premade crap they make me work with. I would rather just make it myself--that way, at least I'll know it's good. We keep getting this crappy, pre-breaded baked fish--it's absolutely HORRIBLE! And then they blame me because it tastes bad! And I didn't even make it--all I did was open the damn box!Brad wrote:well, you cant make a silk purse outta a sow's ear, so the end result is only as good as the weakest link
I keep telling my boss...just let me make it from scratch, it'll turn out better (it always does
) but she says, "but you shouldn't have to..." 
...and I just walk off mumbing. 
Well, enough of me blowing off steam...
"A writer's chosen task is to write well and professionally. If you can't keep doing it, then you're no longer a professional, but a gifted amateur." L. E. Modessit, jr.
Pre-breaded baked fish ... ick.
Unfortunely, what works in the home doesnt work as well in bulk. On a hospital scale, you have no choice but to bake that stuff en-mass on large sheets, in bulk, in large ovens, and serve it as is with a sauce bland enough for bed ridden 80+ yr olds to handle without complaint. Bleech.
Home is a different story ... at least there you have the luxury of TRYING to get a little flavor mileage outta them by deep frying em at 350F for a few mins, draining em properly, and then serve em (while still hot and crispy, rather than cool and limp from sitting under plastic domes for 20 mins) with an assortment of tasty and spicy sauces. You can't do that in bulk with hundreds of sick people.
I feel for ya.
/me rubs salt in wound.
Did I mention that I have a seafood market within walking distance of my house ?
Unfortunely, what works in the home doesnt work as well in bulk. On a hospital scale, you have no choice but to bake that stuff en-mass on large sheets, in bulk, in large ovens, and serve it as is with a sauce bland enough for bed ridden 80+ yr olds to handle without complaint. Bleech.
Home is a different story ... at least there you have the luxury of TRYING to get a little flavor mileage outta them by deep frying em at 350F for a few mins, draining em properly, and then serve em (while still hot and crispy, rather than cool and limp from sitting under plastic domes for 20 mins) with an assortment of tasty and spicy sauces. You can't do that in bulk with hundreds of sick people.
I feel for ya.
/me rubs salt in wound.
Did I mention that I have a seafood market within walking distance of my house ?
Brad wrote:Pre-breaded baked fish ... ick.
Unfortunely, what works in the home doesnt work as well in bulk. On a hospital scale, you have no choice but to bake that stuff en-mass on large sheets, in bulk, in large ovens, and serve it as is with a sauce bland enough for bed ridden 80+ yr olds to handle without complaint. Bleech.
Home is a different story ... at least there you have the luxury of TRYING to get a little flavor mileage outta them by deep frying em at 350F for a few mins, draining em properly, and then serve em (while still hot and crispy, rather than cool and limp from sitting under plastic domes for 20 mins) with an assortment of tasty and spicy sauces. You can't do that in bulk with hundreds of sick people.
I feel for ya.
/me rubs salt in wound.
Did I mention that I have a seafood market within walking distance of my house ?
You're right, Brad--plastic domes and all. However, we used to get good fish in that I breaded myself...and I always got complements on it, though it was nothing exceptional. Now, all I get are complaints...and they try to get me to send that pre-breaded crap to the Doctor's Lounge, which is supposed to be more upscale--I about threw a conniption fit because I KNEW I would hear nothing but complaints...and they would think it was *I* who made such horrible-tasting (and it WAS) fish--I can't abide that.
I would prefer to honestly make something and have someone tell me its not good then make that nasty premade food--and have it be bad.
Oh, well...we need to get back on topic.
Brad: any suggestions for "Extreme Cuisine" to try out? I'm always curious when it comes to food...
"A writer's chosen task is to write well and professionally. If you can't keep doing it, then you're no longer a professional, but a gifted amateur." L. E. Modessit, jr.
It's hard to make recommendations without knowing what you havent had yet. If you want to scroll back thru this thread and tally up some things (the legit stuff, rather than the gross out stuff) that you havent had yet, and which you wouldn't be utterly opposed to trying, I can try to elaborate on a few and sell ya on em.
Ok, I have something to add to my extreme cuisine tried so far list ... Bitter Gourd. I havent dont durian fruit yet, but the bitter gourd (aka "kerala") was interesting.
I was in an indo-pak market a few weeks back, and grabbed one on a whim. I searched my library for recipes ... most of them were deep fried or called out ingredients I didn't have on hand, but I finally found a recipe here that I could make on short notice. It was basically a recipe that called for partially peeling it, dicing it, boiling & draining it, then simmering it in a mild curry with dark beer.
The flavor was, shall we say, definitely ... ahem ... an acquired taste. Bitter is an understatement, even pre-cooked and drained as it was. It was bitter, funky, musky, and the texture was a bit waxy and dense. Imagine if you will a cross between spoiled abalone, undercooked squash, paint thinner, and a few more things I can't quite place.
Gave me an upset stomach too. Ick.
As for appearance ... picture a 2-way cross between a dark green cucumber, a zucchini, and the spiky ridges on godzilla's back and tail, and you'll have a good idea what it looks like. The inside has a bitter white seedy pith, reminiscent of a cross between a squash gone to seed, and the white pith of a bell pepper.
I was in an indo-pak market a few weeks back, and grabbed one on a whim. I searched my library for recipes ... most of them were deep fried or called out ingredients I didn't have on hand, but I finally found a recipe here that I could make on short notice. It was basically a recipe that called for partially peeling it, dicing it, boiling & draining it, then simmering it in a mild curry with dark beer.
The flavor was, shall we say, definitely ... ahem ... an acquired taste. Bitter is an understatement, even pre-cooked and drained as it was. It was bitter, funky, musky, and the texture was a bit waxy and dense. Imagine if you will a cross between spoiled abalone, undercooked squash, paint thinner, and a few more things I can't quite place.
Gave me an upset stomach too. Ick.
As for appearance ... picture a 2-way cross between a dark green cucumber, a zucchini, and the spiky ridges on godzilla's back and tail, and you'll have a good idea what it looks like. The inside has a bitter white seedy pith, reminiscent of a cross between a squash gone to seed, and the white pith of a bell pepper.