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What's the most exotic thing you've ever eaten?
What's the most exotic thing you've ever eaten?
I am a bit of a coward when it comes to exotic foodstuffs and I've never tried anything very 'far off the beaten track' .. nor would I particularly like to ;). I had partidge or pheasant or something once in a stew and I've tried venison and wild boar (not very inspired by any of these) but nothing more exotic than that. What about the rest of you?
Larks' tongues in aspic....only kidding. I'm a coward too. I haven't even had the nerve to try oysters. They look revolting (and to be fair, a lot of sea-food does not agree with me for some reason). I tried a taste of frogs' legs earlier this year, but it didn't look appealing on the plate. I'd rather have chicken.
It's just a little bit stronger tasting than cod really, if you were served it without knowing what it was, you would probably just think it was fish, it's a bit like Hake.Moose wrote:I'd quite like to try shark .. what does it taste like? I've seen it in the supermarket from time to time.
Abstinence Makes the Church Grow Fondlers.
Glad you like it, Alan! I'm quite pleased with myself for having worked out how to put it on the system (I just followed Maria's instructions ) and I think he conveys just the right amount of uncertainty and vagueness which so infuriated my ex.Alan C. wrote: NICK! love your Pugwash. Remember Rodger the cabin boy
BTW, I don't know which series you were watching:redface: , but in the one I watched with my dad, the cabin boy's name was Tom :halo:
Sorry my mistake, it was just an urban legend
Contrary to popular belief, the names of his crew were not particularly smutty. 'Master Bates', 'Seaman Staines' and 'Roger the Cabin Boy' (plus the later addition of 'Simon the Bar Steward') being the names often quoted as proving the programme's dodginess. The Guardian was not the only publication which had to make an apology after printing the story that the BBC had withdrawn the program after finding out the dodgy names. It is a shame, but unfortunately John Ryan did not choose these names. They would have made the program even better, though.
Abstinence Makes the Church Grow Fondlers.
Moose – you need to try mussels which aren’t pickled. Fresh mussels with white wine, garlic, seasoning and fresh herbs cooked in a lidded pan….eat the ones which are open. Soak the juice with a baguette. Share with a friend. Bliss!
Dunno why us Brits who eat meat have a thing against horsemeat. Low fat and very tasty. The meat eaters in our house had pheasant the last two end of year dinners. Very Yum.
Have eaten goats brain curry –buttery– but would draw the line at insects unless they were all that kept me from starvation.
But food preferences are surely culturally conditioned. It can be argued that the supermarket culture and lack of understanding of food is removing our involvement and understanding of where food comes from…
Teach kids to cook, and enjoy real food, however weird it may seem I say!
Dunno why us Brits who eat meat have a thing against horsemeat. Low fat and very tasty. The meat eaters in our house had pheasant the last two end of year dinners. Very Yum.
Have eaten goats brain curry –buttery– but would draw the line at insects unless they were all that kept me from starvation.
But food preferences are surely culturally conditioned. It can be argued that the supermarket culture and lack of understanding of food is removing our involvement and understanding of where food comes from…
Teach kids to cook, and enjoy real food, however weird it may seem I say!
I've answered this on another forum and freaked a lot of people out.
Rocky Mountain Oysters (Bull testicles) cooked 'em...love 'em...still do.
Escargot
calamari
oysters (My favorite) all mussles and shellfish (shrimp, lobster, crab...)
crayfish/crawfish/crawdads...whatever you want to call them.
Just about all seafood and fish
caviar
Just about every wild game-bird around
Deer
Elk
Moose
Horse
Bear
(No cougar, yet)
Frog legs
An earth worm when I was 5 yrs old...for a dollar.
Pickled herring
I'll try pretty much anything once... if it is cooked.
I do eat raw oysters and rare AHI Tuna. I like my steaks rare...
I would like to try the world of insects. I hear fried grasshoppers are REALLY good....
I cannot remember everything off of the top of my head
Oh wild mushrooms including brains, morrells, corals and puffer-balls
Rocky Mountain Oysters (Bull testicles) cooked 'em...love 'em...still do.
Escargot
calamari
oysters (My favorite) all mussles and shellfish (shrimp, lobster, crab...)
crayfish/crawfish/crawdads...whatever you want to call them.
Just about all seafood and fish
caviar
Just about every wild game-bird around
Deer
Elk
Moose
Horse
Bear
(No cougar, yet)
Frog legs
An earth worm when I was 5 yrs old...for a dollar.
Pickled herring
I'll try pretty much anything once... if it is cooked.
I do eat raw oysters and rare AHI Tuna. I like my steaks rare...
I would like to try the world of insects. I hear fried grasshoppers are REALLY good....
I cannot remember everything off of the top of my head
Oh wild mushrooms including brains, morrells, corals and puffer-balls
I saw a wino eating grapes. I said,"Dude, you have to wait." Mitch Hedberg
Goldie
You do know shellfish are an abomination? Hell for you I'm afraid.oysters (My favorite) all mussles and shellfish (shrimp, lobster, crab...)
I know somebody who won't be best pleased.Moose
A staple where I live. I just wish God hadn't given them so many bloody bones!Pickled herring
Abstinence Makes the Church Grow Fondlers.
verte wrote:I used to pay my cousin Ronnie to eat bugs for a quarter. But I drove a hard bargain. It had to be a really big bug for a whole quarter.Goldie wrote: An earth worm when I was 5 yrs old...for a dollar.
we are so related!!!!
My neighbor boy, Bryant refused to pay me my dollar after I ate a gritty sand filled worm, from our sandbox.
I got pissed off and marched over to his mom and told her the whole story. She slapped him upside the head (not very hard) and made him pay me.
BRAT! Bryant the BRAT!!!! :halo:
I saw a wino eating grapes. I said,"Dude, you have to wait." Mitch Hedberg
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- Posts: 57
- Joined: July 27th, 2007, 1:59 pm
Sweetbreads ( Lambs testicles ) Pretty damn good if they aren't overcooked.
Oysters, Calamari, Caviare and Escargot - so many times I can't remember ( I used to be a chef, there's no money in it but you do eat some great food ).
Horse - good stuff.
Impala ( just like African venison - very tasty )
Wart Hog ( gorgeous - just like a York Ham ).
Wildebeast - disapointing
Jellied eels
Mushy peas
Haggis
Oysters, Calamari, Caviare and Escargot - so many times I can't remember ( I used to be a chef, there's no money in it but you do eat some great food ).
Horse - good stuff.
Impala ( just like African venison - very tasty )
Wart Hog ( gorgeous - just like a York Ham ).
Wildebeast - disapointing
Jellied eels
Mushy peas
Haggis
Pottit heid. If you ate it in Morocco, it would probably be considered exotic; but it used to be a staple among the Scottish equivalent of poor white trash in bygone rural days. Basically, it’s a sheep’s head, boiled to buggery (or at least until what little flesh there is flakes from the skull), and the meat and gunge poured off into pots and allowed to set. My granny used to make gallons of it, dress the skulls in casts of wool and craw feathers, and sit them on the dyke outside the tractor shed in which she lived. It’s good melted through champit neeps and tatties. What the American’s call ‘soul food’.