|
|
Post by Deleted on Sept 5, 2009 20:26:42 GMT
Putting aside the fact of "whether you like it or not," what won't you eat? I was rather shocked by this wimpy list. |
|
|
|
Post by bazfaz on Sept 5, 2009 20:48:05 GMT
He is certainly a wimp. Balut I have managed to avoid in the Phils. Other of that list are part of my regular diet.
I did pass by the fried giant grasshoppers on a Thai train last year.
|
|
|
|
Post by Deleted on Sept 5, 2009 21:50:31 GMT
There is nothing on that list that I wouldn't at least try, and same as you, most of it is common food to me.
I have not yet eaten grilled insects, but I might get another chance next week.
|
|
|
|
Post by Don Cuevas on Sept 5, 2009 21:59:44 GMT
I'd have to pass on baluts. I have had blood pudding, fried mini-grasshoppers, head cheese, menudo, montalayo (Mexican "haggis"), and some strong cheese that was wiggling. I'm not saying that I'd have them again...
|
|
|
|
Post by imec on Sept 5, 2009 22:13:13 GMT
Couple o' nasty bits there but not all. I'd add Icelandic " Rotten Shark" to the list... |
|
|
|
Post by Deleted on Sept 5, 2009 22:17:40 GMT
"It is an acquired taste and many Icelanders never eat it."
This is true of so many foods in the world in spite of the stereotypes that we all have. Just as many French would not touch an escargot or an oyster, I have met Mexicans and Thais who hate spicy food and Germans who despise sausages.
|
|
|
|
Post by lagatta on Sept 6, 2009 0:04:29 GMT
Boudin (Black pudding) is a perfectly normal food here. I used to like it, don't now (tastes change over time). Balut does not appeal, but I don't see anything "disgusting" about it if one eats eggs and born chickens. What on earth is odd about headcheese? And don't know where she got her repulsive pic of sweetbreads, a tasty innard.
What has changed for me with age is that I don't feel any compulsion to eat something that does not appeal to "fit in" and don't want to be in situations where that could pose a problem.
But she doesn't seem to recognise how disgusting many Western foods are for people from other cultures.
|
|
|
|
Post by bixaorellana on Sept 6, 2009 0:22:26 GMT
The only thing that looks icky to me is the balut. The rest of it looks quite tasty. I find it irritating that haggis is always included in lists of outrageous foods. The same people who are acting silly about it probably happily tuck into a roast chicken with giblet stuffing.
|
|
|
|
Post by lola on Sept 6, 2009 1:20:12 GMT
Chitlins must surely taste a lot better than the preparation smell, which is positively fecal. Not very surprising from intestines, of course. It must smell like weekends at home if you grew up with it.
|
|
|
|
Post by Deleted on Sept 6, 2009 1:30:53 GMT
I found some Balut in my refrigerator recently as Mr. C. had procured some for a friend from the Hong Kong market. Rude food surprise. Would not eat.
I think I would try just about everything else.Relish? OP says would or would not eat.
Curious,what we refer to as Boudin here in SE Louisiana is not blood sausage,regional difference,misnomer?
|
|
|
|
Post by lagatta on Sept 6, 2009 2:06:02 GMT
Is it "boudin blanc"? (made with milk, not blood, or perhaps white meats). I think we've had this discussion before. Both types are common up here.
|
|
|
|
Post by Deleted on Sept 6, 2009 2:18:23 GMT
Cajun Boudin is a blend of rice,pork and spices .
|
|
|
|
Post by bixaorellana on Sept 6, 2009 2:39:10 GMT
Chitlins -- tripas -- are really common at taco stands here and I was given some once to cook at home. I don't where or how they clean them, but they're usually dangling in your face at meat stands and don't stink, and really smell good when they're being cooked.
|
|
|
|
Post by Deleted on Sept 6, 2009 3:38:13 GMT
Chitlins must surely taste a lot better than the preparation smell, which is positively fecal. Not very surprising from intestines, of course. It must smell like weekends at home if you grew up with it. Glad you corrected the spelling lola,it was so glaring to me.Who says chitterlings? |
|
|
|
Post by lagatta on Sept 6, 2009 11:10:29 GMT
Funny, I always thought they were spelled chitterlings and pronounced chitlins. Like Worchestshire (Wooster) sauce. But then, I'm not from the US South. Intestines are eaten in many cultures - most, if you include sausage casings!
|
|
|
|
Post by auntieannie on Sept 6, 2009 11:27:26 GMT
I would object to balut and dormouse stew, seeing the dormouse are protected.
One of my former colleagues was quite proud to say she didn't eat anything that had any "strange/unknown" ingredient (to her)/was spicy/wasn't what she grew up eating ... (and she's in her fifties, so I don't think it is a phase she'll grow out of).
|
|
|
|
Post by spindrift on Sept 6, 2009 13:08:08 GMT
Well call me a wimp because, with the exceptions of Black Pudding and Vegemite, I wouldn't eat anything on that list. Yuck.
|
|
|
|
Post by Deleted on Sept 6, 2009 15:13:03 GMT
Funny, I always thought they were spelled chitterlings and pronounced chitlins. Like Worchestshire (Wooster) sauce. But then, I'm not from the US South. Intestines are eaten in many cultures - most, if you include sausage casings! They are spelled chitterlings -- they were even spelled that way on the packages at the supermarket when I was little -- and as you know this was the Deep South where nobody would actually say chitterlings. Deep Southerners take great pride in their mispronunciations. |
|
|
|
Post by lola on Sept 6, 2009 15:38:06 GMT
The packages do say Chitterlings. I could buy them marked that way, frozen, up the street if I chose.
A soul food restaurant around here that served them, or funky little inner city market with hand painted sign, would spell it my lazy way. Listed next to the Snoots or Brains.
Gimme a pig tail, and a bottle of beer.
|
|
|
|
Post by Deleted on Sept 6, 2009 16:34:29 GMT
Has everyone here lost their sense of humor? Yes, I know it is spelled CHITTERLINGS on the package . I was playing with lola .
|
|
|
|
Post by lola on Sept 6, 2009 17:24:09 GMT
Now I have to go ahead and admit I never actually ate any; there goes my Southern cred. I've only been in houses where they were stewing. Well, my mama was Bostonian.
|
|
|
|
Post by spindrift on Sept 6, 2009 19:20:40 GMT
LOLA ~ Pig tail  |
|
|
|
Post by hwinpp on Sept 7, 2009 5:45:30 GMT
We have fertilised duck eggs here, they're called pong thier khon, egg duck baby. I try eat them when invited but I wouldn't buy them as a snack myself. The worst thing I've tried and will definitely never eat again, invited or not, is turtle eggs. Re the boudin rouge and boudin blanc discussion, I don't think milk is added to boudin blanc, white is the natural colour of boudin. Blood is added to make it red. In Germany's south east they have red and white 'Presssack' (excuse the appearence of the word, spelling is correct, since the last German spelling reform). Very similar to headcheese in blooded and unblooded form, on the right:  |
|
|
|
Post by Deleted on Sept 7, 2009 18:42:56 GMT
My Chinese supermarket used to sell fertilized duck eggs, but I don't recall having seen them recently, or perhaps my eyes have just filtered them out.
I must confess that I refused to eat blood sausage until I reached adulthood.
|
|
|
|
Post by spindrift on Sept 8, 2009 8:41:17 GMT
The Irish make very tasty Black Pudding and White Pudding. They include these in an Irish breakfast fry-up. When I was a child my step-father told me that the black version was made out of blood (and tasted delicious). When I asked about the White pudding he told me that it was made out of 'pig's willy'.......  |
|
|
|
Post by charlie on Sept 15, 2009 4:42:06 GMT
wimp or not I wouldn't eat anything on that list.
|
|
|
|
Post by lagatta on Sept 16, 2009 1:13:32 GMT
Hi Charlie!
Are you a committed vegetarian? There is nothing on this list I am mad about - I have eaten sweetbreads, boudin (black pudding) and headcheese (brawn), called "coppa" in Italian. The only one that disgusts me is balut - guess that cultural prejudice goes back to "ni chair ni poisson" (neither fish now fowl) as it isn't quite egg or quite poultry meat.
|
|
|
|
Post by cristina on Sept 16, 2009 3:24:41 GMT
Sometimes, You just have to look at the food item in question a little differently. Every time I read about boudin noir, I think "yuck"and then remind myself that I will only eat my steaks if they are very rare. Or, I have always refused to eat liver, most likely because my mother's personal comfort food, liver and onions, was absolutely intolerable to me as a child. But I love braunschweiger and paté. So I guess I like liver. However I will draw the line at any food treated with lye.  The balut and the dormouse stew didn't hold much appeal either. And of, course, I'm not too crazy about bugs. But otherwise, I try to keep an open mind. Unless there is broccoli involved. Ew! |
|
|
|
Post by Deleted on Sept 16, 2009 4:41:23 GMT
I could have eaten bugs last night -- one of the street vendors had fried giant grasshoppers, but she also had various fried larvae and caterpillars. However, I felt that they lacked sufficient appeal for me to try them. I'll post a picture of what I missed soon.
|
|
|
|
Post by lagatta on Sept 16, 2009 23:45:00 GMT
cristina, hominy corn? I thought nixtamal was also made with lye, but see that it is made with calcium hydroxide (slaked lime) another caustic base solution. This process actually improves the nutritional content of corn available to the human digestive system. It is an ancient indigenous technology.
Many other common food products are traditionally treated with dilute lye or slaked lime solutions.
|
|
