[Toilet & Bowels]

another weird thing i ate in japan were these dried octupus tentacles, that come in packs like crisps. i also tried some similarly packaged very small dried fish, the fish are tiny and whole. both were pretty gross i might add.

[wax]

do you ever watch that tribe prog on bbc2?
that brucey bloke has to eat some interesting things. drinking blood and eating massive maggoty things. he seems to enjoy it usualy.
except the raw rat mash,......he didnt seem to enjoy that too much.

i couldnt eat maggots. even if they tasted better than everything. theyre moving!!!!
i had to be tricked into eating the raw horse. the idea of it was too fucked up. i mean raw meat sounds pretty bad to an englishman, then horse also sounds a bit orrible.

[Пятхъдесят Шест]

Originally Posted by wax

what else is green, mushy and spicy?

was it some mexican thing? i dont eat mexican often but i remember some green mushy looking stuff in there when i did eat it.

Maybe gaucemole.

I saw a special on travel to Japan, and there were these snake looking sea creatures that were in shrink wrap, ready to be sold, and still moving. Yuck.

[wax]

Originally Posted by Toilet & Bowels

another weird thing i ate in japan were these dried octupus tentacles, that come in packs like crisps. i also tried some similarly packaged very small dried fish, the fish are tiny and whole. both were pretty gross i might add.

thats what inspired this thread.
i was sitting here chomping on whole dried vinegared squid.
it was quite disgusting. i thought i was buying octopus.
thats what you get when you cant read japanese.
its in the bin now.

[Toilet & Bowels]

Originally Posted by wax

do you ever watch that tribe prog on bbc2?
that brucey bloke has to eat some interesting things. drinking blood and eating massive maggoty things. he seems to enjoy it usualy.
except the raw rat mash,......he didnt seem to enjoy that too much.

i couldnt eat maggots. even if they tasted better than everything. theyre moving!!!!
i had to be tricked into eating the raw horse. the idea of it was too fucked up. i mean raw meat sounds pretty bad to an englishman, then horse also sounds a bit orrible.

it's not that far removed from steak tartar, which i'm quite fond of.

does black pudding or haggis count as weird?

[wax]

Originally Posted by Пятхъдесят Шест

Maybe gaucemole.

I saw a special on travel to Japan, and there were these snake looking sea creatures that were in shrink wrap, ready to be sold, and still moving. Yuck.

eels!
and one of the best tasting creatures ever!
especialy as sushi when theyve been grilled and covered in that sweet sugary soy sauce. mmmmmm.
im getting very hungry.

[Cantankerous]

an ant.

[porkmarras]

How can someone not like eels?Has anyone ever tried crocodile meat?

[Пятхъдесят Шест]

Any of you have Menudo with cow stomach?

Whats thats horrid smelling Vietnamese (I think) dish, balut egg? UGH.

[Cantankerous]

oh and i really don't like sushi.

[Пятхъдесят Шест]

Originally Posted by porkmarras

How can someone not like eels?Has anyone ever tried crocodile meat?

I didn't know they were eels, I've had eel, and liked it.



EDIT: Nevermind, its gator.

[Toilet & Bowels]

Originally Posted by Cantankerous

oh and i really don't like sushi.

that's because you're a racialist against the japs

[wax]

hows crocodile?
i cant imagine it. a big reptile. how do you cook it?
hmm.
what kind of meat is it? i mean, does it resemble any other meat?

[Cantankerous]

Originally Posted by Toilet & Bowels

that's because you're a racialist against the japs

i'm a very picky eater.

[swenson clane]

---

[Prisstina]

I eat calamari like its potato chips.

[porkmarras]

Now this is vile:

Trippa!

"No matter how it's cooked, tripe [the lining of the first stomach of the cow] is an ordinary dish,"wrote Pellegrino Artusi a little more than a century ago. "I find it poorly suited to delicate digestions, though this is perhaps less true if it's cooked in the Milanese style, which renders it tender and light, or if it's cooked in the manner given below. In some cities tripe is sold already boiled; this is undeniably handy."
A bit of background is necessary here. Artusi was quite wealthy (he made enough money from dealing in silks to retire in 1850, when he was 30), and thought of tripe as something fit for a family meal -- not the sort of dish one would offer guests. Many of his contemporaries saw it in a considerably different light, however: It was cheap enough that almost anyone could afford to buy it once a week or perhaps more often (up until the 1950s a large segment of the Italian population was too poor to eat meat more than once or twice per week; their poverty was simply called miseria and is the primary reason so many emigrated), and therefore it was very common in the poorer sections of town. And its byproduct, tripe broth, was even more common. What is now a stylish antique shop on our street in Florence was a tripe boiler's when Elisabetta's grandfather was growing up (1905 or so), and though he recalled the smells produced by the processing of the tripe as ghastly, he also said the tripe broth the boilers gave away was quite good, and perfect for flavoring bread or rice. Those too poor to buy the finished product could at least enjoy its flavor.
Since then much has changed -- nobody goes asking for tripe broth, and I have never seen tripe that has not undergone the initial boiling in an Italian market or butcher's. Tripe has also undergone a curious reevaluation; it now commonly appears on the menus of elegant restaurants specialized in traditional cuisine, and people don't hesitate to serve it to guests.
Artusi recommends selecting tripe that is thickly corded; figure about a pound (500 g) per person. It should be white, but not overly white; Elisabetta's father was a butcher and warns that bone-white tripe may have been bleached. If you do buy raw tripe, wash it repeatedly, rinsing well to remove all traces of food or whatever else it may have, place it in a large pot with abundant water, an onion, a stick of celery, a carrot, and some parsley. Bring the pot to a boil, reduce the heat to a simmer, and cook for 4-5 hours, skimming the scum that rises to the surface fairly often; the tripe should become quite tender. Upon cooking it, cut it into finger-wide strips and it is ready to be prepared. What to do with it?
Stewing is the simplest answer. Artusi suggests you "cut the tripe into half inch wide strips and tie it tight in a sheet of cloth to drain it. Sauté it in 1/3 cup unsalted butter, and, once it has absorbed the butter add about two cups of meat sauce, or, in its absence, 3/4 pounds of canned tomatoes. Season with salt and pepper, simmer for as long as possible [at least an hour], and just before you serve it, dust it with grated Parmigiano1."

[Cantankerous]

menudo is tripe.

 

[Пятхъдесят Шест]

Oh yes, pickled pig feet.

 

[wax]

Originally Posted by Cantankerous

menudo is tripe.

 

they look like the warriors.