Extreme Cuisine & Strange Ingredients

[Darb]

To be honest, I have no truly definitive idea if it comes from Thailand or Vietnam, so how about we just henceforth call it Malaysian Fish Sauce ?

No, she never reads IBDoF ... neither (I imagine) does KiltanneN's.

[MidasKnight]

... doesn't your wife ever read your posts here? Don't you fear she'll find out how Nuoc Mam is made and not just throw away any amount that remains in your kitchen, but also any instrument, cutlery, plates, that ever came into contact with the stuff, including the dishwasher and the husband?

[umsolopagas]

Going to the fish market is like swimming for me. If I really have to I usually find out the exact stall, take a deep breath, run in and try not to breathe for as long as I can.

I'm having a queasy time trying to figure out what that sauce smells like.

Is it refrigerated? At what point do you chuck it out as expired?

Will it complement this?

http://en.wikipedia.org/wiki/Surstr%C3%B6mming

[Darb]

I'm having a queasy time trying to figure out what that sauce smells like.

Is it refrigerated? At what point do you chuck it out as expired?

SMELL: First of all, this is a seasoning used in very small quantities, not something you'd generally taste straight. It's chief benefit is not so much it's inherent flavor, but rather the ability to add a harmonizing note that connects other flavors together, as well as impart savory notes of glutimate ... in much the same way that certain dark sea salts and light soy sauces work. In this particular instance, the aroma is a bit reminiscent of dried catfood, madeira, and fried sprat (think anchovy jerkey). Flavor wise, it's intensely fishy (the flavor is not one of spoilage, but rather intensely concentrated fish/anchovy essence)

REFRIGERATION: It doesn't require refrigeration, because it's well preserved and shelf stable due to it's 27% salt content.

EXPIRATION: The chief means of degradation is not spoilage, but rather oxidation. A fresh bottle of fish sauce that's been stored properly and packaged in glass, has a tea color. Over time, and with improper packaging, it will further oxidize and darken, becomming progressively more sherry, then prune, then coffee colored, and at some point along the way it'd be tossed depending on one's tolerance for sub-peak flavors.

[Darb]

For lunch today, I stopped by one of my favorite artisanal Polish delis, and grabbed a chunk of one of my favorite hand-crafted treats ... something my wife naturally thinks is truly awful rather than the awfully good offal it actually is. In this case, it is trotter loaf.



I believe the recipe goes like this: basically, you take pork trotters, shave off any hair, trim the nails, wash em good, split em lengthwise with a band saw, then saw em again crosswise into 1" slices, blanch em, discard the liquid, then simmer them with a few allspice berries until falling apart tender (5+ hrs), debone, reserve the (now tender) goodies & chop medium, then strain, defat, filter and reduce the stock to an aspic/glace, adjust salt to taste, and use it to set the chopped goodies in a loaf pan. Chill until very firm, and serve cold, in thick slices.

Yum (seriously).

[umsolopagas]

Maybe... but cold?

The only way that passes into my mouth is when it is heated up. I don't know why but I've always been grossed out by that jelly.

[Darb]

It is edible both hot and cold. I like it both ways ... the dish, that is.

It's not unique to polish cuisine either, because I've had a very similar dish in an old favorite japanese restaurant I used to frequent, both jellied and melted. The biggest issue for most westerners is the textural one. In many eastern countries, waxy, rubbery and/or gelatinous textures, as well as bitter flavors, are prized, rather than viewed with disgust or fear like they are in the west. In fact, in asia, dishes rich in gelatin are especially prized by the ladies, because it's believed gelatin is good for the complexion and for skin tone ... because it's frequently rendered from joints and skin.

[voralfred]

Speaking of jellied dishes, I remember that dozens of years ago, before they bore the Chunnel, and when planes were very expensive (no low-cost flghts), the cheapest way to go from Paris to London meant train+ship+train, and in Dover, (or maybe Folkestone), on the harbour, I saw something that made me shudder: "jellied eels". Not only was there the jelly (that does not bother me, personally, on the contrary, I was rather fond, at that time, of another jellied english delicacy, jelly brightly colored, sweet and fruit flavored- I think in the US you have a similar thing called Jell' O), but the eels... What did bother me were all these baby eels, about the thickness of an earthworm, but shorter, about 2 inches long, looking at me from within the jelly. Brrrrrrr........
Has anyone ever tasted that?

[Darb]

I like jellied eels. Most common cuisines I have seen feature it seem to be southern italian, german, english, spanish and japanese. Never had the baby eels you describe though ... in my case they were all full sized.

[MidasKnight]

Don't you sleep VorAlfred? What time is 10pm California time for you in Paris?

[voralfred]

Yes, I Image-Googled "jellied eels". I mostly got big chunks of eels in jelly. I also found this:
http://upload.wikimedia.org/wikipedia/c ... ofeels.jpg
but these are short chunks of smaller than full-size, but still half-grown eels.
What I remember having seen when getting out of the ship in England were whole baby eels in jelly.
I also saw such 2-3 inches long, earthworm-thick baby eels serves as tapas in Northwestern Spain. But not in jelly, just in sauce.
Something similar to this
http://eats.com/images/stories/eats/foo ... byeels.jpg
But I cannot find an image of eels this size in jelly.
Maybe it is a reconstructed memory? It was so long ago.... But, no, when I saw the tapas in Spain, loooking like the image just above, it reminded me of the English harbour "jellied eels", so it cannot be a reconstructed combo of the baby eels of the tapas and the "jellied small eel chunks" of the photo on the first link of this post.

MK: I just woke up about one hour ago, it is not quite 8am now. I slept from about midnight to about 7am Paris time.

[E Pericoloso Sporgersi]

... baby eels, about the thickness of an earthworm, but shorter, about 2 inches long, looking at me from within the jelly. Brrrrrrr........
Has anyone ever tasted that?

Are you talking about 'glass eels' (civelle en français)?

Google images for "angula" and "civelle".

[Darb]

I'd been meaning to reverse engineer a recipe by a japanese chef friend of mine for some time, and when I spotted fresh pig stomachs in an area market, I grabbed a few and set about it.

Here then is my first attempt at Japanese Pork Stomach Stew:



The stomachs, after being cut into thirds and washed thoroughly, then patted dry, are massaged with flour and allowed to sit, to remove impurities, then the flour is rinsed off and discarded.



After simmering for 30 mins (and a lot of skimming), the previously odorless stomachs take on the texture of truck tire, and the smell of simmering chicken gizzards. Not particularly appetizing or pleasant, but we're far from done ...



So, after the 30 min simmer, the stomachs are tougher than truck tire inner tubes ... however, unintuitively, they're MUCH easier to cut this way than when raw. After cutting, they're returned to the pot, with a little garlic, ginger, sake and cayenne, and simmered (in an electric crock pot) overnight until tender.



Ahhhh, now here we go. After long hours of simmering (until spoon tender), the stock is reduced by 2/3, fortified with a little chicken glace, and then finished with a little roux and white miso paste. Not shown, the optional garnishes are a little asian mustard and togarashi spice.



The broth is unctuous, with a strong flavor and texture. It's too strong to be a meal in itself, but it makes a satisfying appetizer, and is definitely an acquired taste. A 1 cup portion is plenty.

It came out moderately close to my friend's version ... but his was better. I need to work on finessing the seasoning and presentation.

[MidasKnight]

I am not closeminded or picky but there are some things I have tried (sometimes a few times) and I just can't do.

Menudo tastes FANTASTIC but I can't deal with the tripe.

I can't help but think of cow stomachs when I see your pig stomach pictures.

Tripe and octopus (and catfish) and on my not eligible for re-hire list.

You as much admitted that it wasn't all that great so I don't think I'm insulting you.

Are you, Brad, one of those that eats things just to say you've eaten them? Or can you truly say you like pig stomachs or octopus? I ask this mostly because I wonder if the things I don't like are because I don't like them or because I've simply never had them done well yet.

On that note, Brad, what do you NOT like?

Thanks!

[E Pericoloso Sporgersi]

I consider many tripe dishes to be delicacies. I'll eat them whenever I can get them.

Fascinating video: How to make Andouillette de Chablis (French porc tripe sausage, aka Andouillette á la ficelle)
http://www.youtube.com/watch?v=cqyU0TzIcT4


Tripoux Saint-Flour (lamb and veal)
http://www.saint-flour.com/ot/cat-les-s ... ?langue=fr


Tripes á la mode de Caen (beef)
http://fr.wikipedia.org/wiki/Tripes_%C3 ... de_de_Caen


Callos a la Mallorquina (veal)
http://www.nutricionyrecetas.com/receta ... a/4838.htm


Though I haven't tasted Haggis (sheep), I'm sure I would like it.
http://en.wikipedia.org/wiki/Haggis


I should go visit Scotland and do the Sword Dance too ... (probably first have some Scotch to build up courage)

[Darb]

You as much admitted that it wasn't all that great ...

I didn't say "it wasn't all that great" ... just that it wasn't quite as good as my friend's version yet (meaning that my recipe needs continued refinement). There's a difference.

Are you, Brad, one of those that eats things just to say you've eaten them? Or can you truly say you like pig stomachs or octopus?

In general, I'll try almost anything once, but I'll only buy/prepare it regularly if I truly enjoy it. I'm an eminently practical person, and if the culinary pleasure to be had (or it's educational/experiental value) isn't worth the price of admission, I'm probably not having it more than once or twice ... unless it's free, that is.

I enjoy octopus - particularly Greek style (boiled, then grilled), Korean style (in a spicy noodle soup), and Japanese style (sashimi).

I adored my friend's recipe for pig stomach stew, but as I mentioned earlier, I've only just started to reverse engineer it, and my recipe needs ample tweaking.

On that note, Brad, what do you NOT like?

I'm pretty sure I already answered that somewhere in the earlier pages of this thread, but in general I'm not big on large bugs, worms, or animal fetuses ... I'd go for it if there was a monetary bet worth winning, or if I was starving, but otherwise you can probably count me out.

[Darb]

EPS: That pork tripe sausage video was cool ... nifty how he slipped that casing over all those whole tripe without having to grind them.

[E Pericoloso Sporgersi]

How about stuffed camel?
http://en.wikipedia.org/wiki/Whole_stuffed_camel
and the image at http://www.eatliver.com/img/2009/4922.jpg

[voralfred]

... baby eels, about the thickness of an earthworm, but shorter, about 2 inches long, looking at me from within the jelly. Brrrrrrr........
Has anyone ever tasted that?

Are you talking about 'glass eels' (civelle en français)?

Google images for "angula" and "civelle".

Sorry for the belated answer, I was away.
Yes, this is exactly what I mean, both for the tapas in Spain (those were definitely "civelles") and the jellied eels I remember once seeing in England, very long ago, though I am unable now to Google an image of "jellied eels" made with "civelles", I only come up with either chunks of fuul grown eels, or smaller chuncks of half-grown eels. Maybe it is a reconstructed memory?

[umsolopagas]

How about stuffed camel?

That sounds like the perfect meal for someone with ADD and it is environment friendly too(less fuel, methinks). Although, I think I would give it a whirl - if I ate red-meat - with a minor variation; stuffing the eggs with baby eels.

So, how many sheikhs does it take to stuff a camel?

[Darb]

I normally use only 1.5 sheiks (washed, skinned, deboned, ground with the camel liver and spices, stuffed into the chitterlings and then hot smoked) when I stuff a camel ... gotta leave room for the couscous and chopped dates.

(kidding)

[umsolopagas]

Hmm..that reminds of Cho and her pot.

[umsolopagas]

I consider many tripe dishes to be delicacies. I'll eat them whenever I can get them.

Though I haven't tasted Haggis (sheep), I'm sure I would like it.
http://en.wikipedia.org/wiki/Haggis

Slurp !!!!!!!!!!!!! (although I wouldn't touch it now).

My dad used to loooooove it during the holiday season , especially the preparation part.

This is his favourite barbeque recipe for mutura or "African sausage" and it is prepared with the philosophy of fun so oz, kilos, tblsp etc are not applicable, only common sense and adventure prevail. Quantities are relative to the number of guests and consequently number of animals that would have to die.

Ingredients:
* onions
* Finely chopped boneless meat from whichever part you like but not the legs (those are roasted whole)
* that dangly sheep tail (if it is a sheep) and/or excess fat from under the skin
* green chili
* salt
* stomach (goat/sheep is optimal size) and intestine cut into whatever length of "sausage" you would like
* blood - yes, you are slaughtering too so you have to collect blood in pan
- Add salt to blood and stir occasionally to prevent coagulation.

The process:
- Finely chop up the onions, chilli and fry in pan.
- Add the rest of the meaty parts and fry till browned (takes a couple of minutes), allow to cool and mix in the blood (excess is when things start floating so you need the mixture - when the blood is at it's most liquid - to look like a very thick stew).
- Tie off one end of stomach or intestine and stuff with mixture then tie off the other end so that mixture is sealed in.
- Roast slowly over open fire.

That's sketchy and I think I've forgotten something but there you have one of the variations of tripe dishes.

[E Pericoloso Sporgersi]

... - Add salt to blood and stir occasionally to prevent coagulation. ...

Adding lemon or lime juice will also prevent coagulation. (Citric acid binds the calcium ions required for coagulation)

[E Pericoloso Sporgersi]

When I was young (12 or so) I avidly read Karl May's Winnetou stories.

If I remember correctly, greenhorn Old Shatterhand was told by his first mentor Sam Hawkins about a culinary quirk for eating a Grizzly Bear.

Sam claimed that the most tasty parts of the Grizzly were its paws. But only after the paws had ripened long enough to have maggots crawling out of them (ick) and then slowly grilling them over a wood fire (to simultaneously cook the meat and force the rest of the maggots to come out).

Yes, yes, I know, the Grizzly is an endangered species, but I can imagine people hunting and eating it in the 19th century.

Is Sam's claim true or is it Karl May's fantasy?