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What's the weirdest, strangest and/nastiest...
- Thread starter jaybird
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kennypinkerton
Yoda
Offline
On the veggie level...
I once ate poke-berries (had to get my stomach pumped - but they tasted good), used to love chewing on sasafrass leaves, and I once ate a dandelion but spit it out.
I love mushrooms. I make little mini-pizzas sometimes from portebellos. fried mushrooms are great, and stuffed-fried mushrooms are even better.
I also love brussel sprouts... boiled, and then basted in butter - yummy!!!!!
Spinach is one of my favorites too, but I'm not buying anymore for a while. Mustard greens are good, collard greens are ok, turnip greens are ok too, but I'd rather be eating the turnip.
Wilt is pretty good (made by pouring hot bacon grease over fresh greens or even lettuce).
Back to meat...
I used to love head-cheese (souse meat in the south) until I watched my grandmother make some... I had no clue why she called it head cheese until then.
Liverworst is awsome, especially the fat ring. Braunschwiezer is just as good (goes great spread on crackers). Calf livers cut into 4ths, floured and fried are awsome and go great with butter sauted mushrooms and onions, and gravy from the pan drippings - MMMMMmmmmmmmmm /ubbthreads/images/graemlins/grin.gif
I once ate poke-berries (had to get my stomach pumped - but they tasted good), used to love chewing on sasafrass leaves, and I once ate a dandelion but spit it out.
I love mushrooms. I make little mini-pizzas sometimes from portebellos. fried mushrooms are great, and stuffed-fried mushrooms are even better.
I also love brussel sprouts... boiled, and then basted in butter - yummy!!!!!
Spinach is one of my favorites too, but I'm not buying anymore for a while. Mustard greens are good, collard greens are ok, turnip greens are ok too, but I'd rather be eating the turnip.
Wilt is pretty good (made by pouring hot bacon grease over fresh greens or even lettuce).
Back to meat...
I used to love head-cheese (souse meat in the south) until I watched my grandmother make some... I had no clue why she called it head cheese until then.
Liverworst is awsome, especially the fat ring. Braunschwiezer is just as good (goes great spread on crackers). Calf livers cut into 4ths, floured and fried are awsome and go great with butter sauted mushrooms and onions, and gravy from the pan drippings - MMMMMmmmmmmmmm /ubbthreads/images/graemlins/grin.gif
kennypinkerton
Yoda
Offline
Pretty much everything that's not normally use on a pig for meat or sausage is ground up, boiled, and gells into a molded gelatinous meatloaf (it's mostly the pigs entire head, but I've heard that they actually put the squeal in there too).
Ziegler sells it in supermarkets as sliced sandwich meat... but there's is ground to a fine consistancy kind of like liverworst, grandma left it nice n chunky. /ubbthreads/images/graemlins/thumbsup.gif
Ziegler sells it in supermarkets as sliced sandwich meat... but there's is ground to a fine consistancy kind of like liverworst, grandma left it nice n chunky. /ubbthreads/images/graemlins/thumbsup.gif
R
Randi
Guest
Guest
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true,true,true-Hog Head Cheese.......Randi(PASS) /ubbthreads/images/graemlins/crazyeyes.gif
kennypinkerton
Yoda
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I would like to try haggis one day, but I'll pass on the lutefisk. /ubbthreads/images/graemlins/thumbsup.gif
ecurie_ecosse
Luke Skywalker
Offline
Haggis is the Scottish version of "Boudin",well,almost! /ubbthreads/images/graemlins/rolleyes.gif
Stuart. /ubbthreads/images/graemlins/cheers.gif
Stuart. /ubbthreads/images/graemlins/cheers.gif
tony barnhill
Great Pumpkin - R.I.P
Offline
Nook-man is worse than live monkey brains!!
OP
jaybird
Yoda
Offline
Haggis isn't all that great either Kenny.
My gramma used to make hoghead cheese (gawd I'd forgotten about that - funny how traumatic experiences tend to get blocked from your memory!) - AND blood sausage. EWWW EWWW EWWW! The amurikins version of black pudding or something!
Add those both to my list though. If it counts when I was a little tyke that would put anything into her mouth if it was called 'food.' Spat both those out on Gramma's floor!
Haggis isn't even close to boudin. Boudin rocks. Boudin blanc that is, nooo nooo noooooooooooooooo to boudin rouge!
My gramma used to make hoghead cheese (gawd I'd forgotten about that - funny how traumatic experiences tend to get blocked from your memory!) - AND blood sausage. EWWW EWWW EWWW! The amurikins version of black pudding or something!
Add those both to my list though. If it counts when I was a little tyke that would put anything into her mouth if it was called 'food.' Spat both those out on Gramma's floor!
Haggis isn't even close to boudin. Boudin rocks. Boudin blanc that is, nooo nooo noooooooooooooooo to boudin rouge!
tony barnhill
Great Pumpkin - R.I.P
Offline
No, Janel, it ain't your normal Thai fish sauce....the Vietnamese I knew took raw fish, wrapped them in leaves & buried them until the pungent odor crept up through the ground...when it was 'ready' (i.e., the fish had decayed into a liquid mush; several months), they poured it over food as a kind of sauce or used it as a dip.....randid stuff that enough vietnamese beer to knock you out won't cleanse the taste from your mouth!
Oh...nuoc mam...pronounced "nook mahm"
Oh...nuoc mam...pronounced "nook mahm"
kennypinkerton
Yoda
Offline
The main reason I want to try haggis is because it looks like minced meat pie. I'm sure after I get a chewey chunk of some grisley part, I'll gross out and not eat any more, but it looks delicious.
R
Randi
Guest
Guest
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[ QUOTE ]
Haggis is the Scottish version of "Boudin",well,almost! /ubbthreads/images/graemlins/rolleyes.gifWHAT ARE YOU CRAZY????????uh sorry but I'm not even from down here and that's saying the hard crap in a bag is cracklin---NONONONONO- and my husban loves hagus and debris & yes debrie is an apt description!!!!!!!!! Boudan can be made with shrimp & crawfish & rice in a sausage casing pork beef all kinds of things all enclosed in a casing/Randi C. Lee /ubbthreads/images/graemlins/jester.gif
Stuart. /ubbthreads/images/graemlins/cheers.gif
[/ QUOTE ]
Haggis is the Scottish version of "Boudin",well,almost! /ubbthreads/images/graemlins/rolleyes.gifWHAT ARE YOU CRAZY????????uh sorry but I'm not even from down here and that's saying the hard crap in a bag is cracklin---NONONONONO- and my husban loves hagus and debris & yes debrie is an apt description!!!!!!!!! Boudan can be made with shrimp & crawfish & rice in a sausage casing pork beef all kinds of things all enclosed in a casing/Randi C. Lee /ubbthreads/images/graemlins/jester.gif
Stuart. /ubbthreads/images/graemlins/cheers.gif
[/ QUOTE ]
Howard_The_Duck
Jedi Warrior
Offline
Mmmm... red boudin. Yum. With blood and all.
Banjo
Yoda
Offline
I bet the writers for "fear factor" are reading this thread right now.
Summa youse guys is sick!
It's like that cheese that some remote village in Europe somewhere makes. they make the cheese and let the flies lay eggs in it, then after all the maggots hatch and eat the cheese, what's left is this kind of "cheese" that this village considers a delicacy...... NOT ME!
Edit!!!!!!!!!!!!!!!!!!!!
I had it all wrong! here's an artical on the maggot cheese, and more!!!
Casu Marzu (aka Maggot Cheese)
Status: Real
Thanks to Mark Holah (aka Rennet) for bringing the Sardinian specialty known as Casu Marzu to my attention. Casu Marzu is a type of pecorino cheese infested with thousands of wriggling maggots. If the maggots are still wriggling, then it's okay to eat (if you have a strong stomach). If the maggots aren't wriggling, that means the cheese has become toxic. The wikipedia entry for Casu Marzu is so bizarre, that you'd swear it has to be a joke:
Derived from Pecorino Sardo, casu marzu goes beyond typical fermentation to a stage most would consider to be decomposition, brought about by the digestive action of the larvae of the cheese fly, Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called "lagrima") seeping out. The larvae themselves appear as transparent, white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches), prompting recommendations of eye protection for those eating the cheese. Some people clear the larvae from the cheese before consuming; others do not.
However, Casu Marzu is quite real. It's been described in a number of newspapers and magazines including The Wall Street Journal and Bon Appetit. Taras Grescoe recently wrote about it in The Devil's Picnic: A Tour of Everything the Governments of the World Don't Want You to Try.
Apparently Casu Marzu isn't even the most disgusting food Sardinians eat. According to a 2004 article in Australian Magazine, that honor goes to 'tordi':
These are small, 10cm-long songbirds that feed on the island's plentiful myrtle berries. They are netted and poached, then served cold, three or four at a time, garnished with myrtle leaves. Their eyes are black, haunting, their necks spindly. They look like a plateful of baby dinosaurs. You are supposed to eat them whole - everything but the beak - in a few crunches.
If one is going to try some Casu Marzu, I think the perfect drink to wash it down would be some Army Worm Wine.
Summa youse guys is sick!
It's like that cheese that some remote village in Europe somewhere makes. they make the cheese and let the flies lay eggs in it, then after all the maggots hatch and eat the cheese, what's left is this kind of "cheese" that this village considers a delicacy...... NOT ME!
Edit!!!!!!!!!!!!!!!!!!!!
I had it all wrong! here's an artical on the maggot cheese, and more!!!
Casu Marzu (aka Maggot Cheese)
Status: Real
Thanks to Mark Holah (aka Rennet) for bringing the Sardinian specialty known as Casu Marzu to my attention. Casu Marzu is a type of pecorino cheese infested with thousands of wriggling maggots. If the maggots are still wriggling, then it's okay to eat (if you have a strong stomach). If the maggots aren't wriggling, that means the cheese has become toxic. The wikipedia entry for Casu Marzu is so bizarre, that you'd swear it has to be a joke:
Derived from Pecorino Sardo, casu marzu goes beyond typical fermentation to a stage most would consider to be decomposition, brought about by the digestive action of the larvae of the cheese fly, Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called "lagrima") seeping out. The larvae themselves appear as transparent, white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches), prompting recommendations of eye protection for those eating the cheese. Some people clear the larvae from the cheese before consuming; others do not.
However, Casu Marzu is quite real. It's been described in a number of newspapers and magazines including The Wall Street Journal and Bon Appetit. Taras Grescoe recently wrote about it in The Devil's Picnic: A Tour of Everything the Governments of the World Don't Want You to Try.
Apparently Casu Marzu isn't even the most disgusting food Sardinians eat. According to a 2004 article in Australian Magazine, that honor goes to 'tordi':
These are small, 10cm-long songbirds that feed on the island's plentiful myrtle berries. They are netted and poached, then served cold, three or four at a time, garnished with myrtle leaves. Their eyes are black, haunting, their necks spindly. They look like a plateful of baby dinosaurs. You are supposed to eat them whole - everything but the beak - in a few crunches.
If one is going to try some Casu Marzu, I think the perfect drink to wash it down would be some Army Worm Wine.
JamesWilson
Yoda
Offline
[ QUOTE ]
Casu Marzu
[/ QUOTE ]
I think I'm going to stop reading postings to this.
Its almost enough to put me off my food.... /ubbthreads/images/graemlins/confused.gif
Casu Marzu
[/ QUOTE ]
I think I'm going to stop reading postings to this.
Its almost enough to put me off my food.... /ubbthreads/images/graemlins/confused.gif
michalotti_tr
Jedi Knight
Offline
Suddenly, the Muslim's fasting for the Ramadan holiday is sounding appealing ....