I put jam on my grilled cheese, is that gross?
Nothing listed seems too gross to me. Some of the fermented fish meals that are often made in northern areas scare me a bit.
We often forget that 3-4 generations ago it was very common to "age" meat as a whole rather than as a processed carcass. Many animals we no longer age at all.
Nothing listed seems too gross to me. Some of the fermented fish meals that are often made in northern areas scare me a bit.
We often forget that 3-4 generations ago it was very common to "age" meat as a whole rather than as a processed carcass. Many animals we no longer age at all.
People around the world eat what they had on hand and wasted nothing. It was they way they survived. You couldn’t afford not to eat the whole animal down to the last bit. Then bones and hooves were used for tools and glue and the hide was leather for clothes and shoes. It is only in the west where those cheap cuts were considered peasant food and fell out of favor. Lobster used to be given to slaves as cheap inedible food until some master tried it and liked it! Lots of horrible looking and smelling stuff tastes great. Lots of stuff is conceptually off putting to the west. Like the 1000 year old egg eaten in the Far East that is a unhatched chicken egg left to ferment. You couldn’t pay me to eat one but some people love them! Beef tongue and tripe are common in most places other than the US. People eat insets almost everywhere. We in the YS miss out on some tasty, nutritious food due to our preconceived ideas. I’m ok with that!
Beef tongue is becoming more common as it is great in the BBQ and is very common among the Mexican immigrants. I love it when cooked correctly.
Tongue is a delicacy here in Argentina, very soft and tasty meat; tripe is loved through both our Spanish and Italian ancestors, most cow organs are added to "parrillada" , mini BBQ bought to table carrying own coals, including intestines of various kinds, blood and regular sausage, udder, kidney, sweetbread, and in cattle branding and castrating season gauchos don´t let all those prairie oysters go to waste.
Even cow feet are used for tasty soup.
Also pig/cow/goat heads, eaten straight after boiling/stewing or slow grilling or turned into head cheese.
Kids used to hunt small birds which were later stewed and eaten with conmeal polenta. VERY Italian.
Even cow feet are used for tasty soup.
Also pig/cow/goat heads, eaten straight after boiling/stewing or slow grilling or turned into head cheese.
Kids used to hunt small birds which were later stewed and eaten with conmeal polenta. VERY Italian.
There is / was a TV show specific to this topic (I think this was brought up in the past).
https://www.travelchannel.com/shows/bizarre-foods
https://www.travelchannel.com/shows/bizarre-foods
Lamb fries are not what you think it says.
One of the classics, "You've got to clip them off way up high".
One of the classics, "You've got to clip them off way up high".
There were some foods that my mom absolutely refused to fix for my dad - brains & eggs was one, hog jowls & black-eyed peas was another. They both adored nasty cultured buttermilk that looked like milk left out to rot for a month or so - I could hardly stand to wash the glasses afterwards. We got Scrapple on occasion, which is everything but the squeal, pressed into a brick with some gelatin as a binder. The stuff was customarily sliced and fried.
A couple of colleagues from my last job recounted an experience in a Korean restaurant where they asked the cook to bring them what he would have preferred for dessert - they got raw sea urchin. The same cook said that the most disgusting thing he'd ever had was pumpkin pie - maybe it was the texture. In Taiwan, the only thing I absolutely refused to eat was stinky tofu - it's the sauce, not the tofu that gets you. A lot of folks there just love it...
A couple of colleagues from my last job recounted an experience in a Korean restaurant where they asked the cook to bring them what he would have preferred for dessert - they got raw sea urchin. The same cook said that the most disgusting thing he'd ever had was pumpkin pie - maybe it was the texture. In Taiwan, the only thing I absolutely refused to eat was stinky tofu - it's the sauce, not the tofu that gets you. A lot of folks there just love it...
I thought this discussion sounded familiar.
https://www.diyaudio.com/community/threads/surstroemming-anyone-who-likes-this.342292/
https://www.diyaudio.com/community/threads/surstroemming-anyone-who-likes-this.342292/
I remember watching some documentary on a food supply and the complains of western butchers that out of the whole animal only the best pieces of meat are sellable, the rest goes to a grinder. This is not how the rest of the world operates.
Anyway, I noticed that older I get the more I like foods which used to disgust me when I was younger. Call it an age depravation. I wouldn't touch brawn , liver. blood sausage or lard and now they are my favorites . Fresh slice of (real) bread with thick layer of lard spread ( you melt lard with sauteed onion and fried bacon /sausage mix ) plus a sour pickle in the other hand -ummm.🙂)
Or just bread and butter (must be the real thing) and a cup of sour milk or a butter milk.
Since I I live among Muslims from Bangladesh now I fell in love the with their cuisine and particularly a goat curry.
Here I am getting up the courage to buy a pack of Bologna. It is a guilty pleasure I enjoy every once in a while. I just know they are generally sloppy with what they put in it.
You know , you can go to a slaughter house, kill your own meal and get the best pieces of known quality. I think every meat eater should go through that experience. To prove the point I killed a rooster for customary Sunday's chicken soup. I wasn't able to eat it and it lasted for a while. Usually it was Mama who was a designated killer in the family.
In general, I don't eat industrial chicken meat since I don't consider it meat.
"Bologna" is the sauce with small pieces of meat? The one that italians call "ragù alla bolognese"?
You can easily prepare it in your house with the same meat you use to prepare meat balls.
No, that is "salsa Bolognesa", tomato sauce with ground meat, delicious.
"Americans" call Bologna their version of Mortadella Bolognesa or di Bologna.
I was told, it´s basically the same thing, only "American" law forbids visible chunks of grease, so it´s all finely ground.
Grease is still there but you don´t see it.
I suspect all butcher´s leftovers go into it too, since there´s zero texture left and taste is generic.
Mortadella di Bologna, the real thing:
It´s flavoured with a lot of whole pepper grains, easily visible.
Tasty!!!!!!
"Americans" call Bologna their version of Mortadella Bolognesa or di Bologna.
I was told, it´s basically the same thing, only "American" law forbids visible chunks of grease, so it´s all finely ground.
Grease is still there but you don´t see it.
I suspect all butcher´s leftovers go into it too, since there´s zero texture left and taste is generic.
Mortadella di Bologna, the real thing:
It´s flavoured with a lot of whole pepper grains, easily visible.
Tasty!!!!!!
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Some of my favourite foods listed here. Weirdly i can still recall the first time i ate fried brains at a restaurant. Must have been no older than four.
In more recent times the Iberian pork has been added to my diet. Partly for medical reasons as it contains so much Omega 3, but mostly for the taste. The good cholesterol fighting the bad, just visualising this makes me feel healthy 🙂
Which reminds me of a dear old Muslim friend. He would certainly not touch pork in any shape or form. Except for bacon. Bacon he loved. Having grown up in London with a British nanny he'd discovered the beauty of bacon from a tender young age.