Yucky foods!
Adilah_K
the people ordered "Dongpo Pork," which is not really pork, but pork
FAT. The dish is basically big chunks of pig blubber, slowly simmered
over low heat with spices in a clay pot so the fat becomes "tender but
not greasy." I do not eat pork for religious reasons, but have no
problem with other people eating it, as long as they do not try to get
me to "just try it, it is delicious..."
But the Dongpo pork was an exception. Imagine sitting with a bunch of
traditional Eskimos taking mouthfuls of whale blubber and then chewing
with their mouths open so you can see everything until it gets
swallowed. Blech.
There are other foods here in China that I also cannot imagine
allowing past my lips. One of them is "stinky tofu," a favorite snack
food, which is essentially pieces of sewer-smelling "fermented" tofu
skewered on a stick, battered, and deep fried. The locals claim that
the smell is horrible but the taste divine, but I just cannot get past
the smell! Another yucky food I heard about (never saw) was from a
person at a party who was an anthropologist and had done his fieldwork
among the hill tribes in Nepal. When asked what his least favorite
local food was, he replied that it was XXXX, a goat's stomach stuffed
with a mixture of milk and barley mash and left to ripen for a few
weeks before consuming.
What kinds of yucky foods have you encountered, which you could not
EVER imagine eating, even if you were surrounded by people eating big
mouthfuls and smacking their lips? There seem to be people from many
different countries on this NG, as well as people who have lived for
long periods of time in other countries, I am interested in hearing
about some of the "yucky foods" you have seen.
Cheers,
Adilah
PENMART01
>What kinds of yucky foods have you encountered, which you could not
>EVER imagine eating, even if you were surrounded by people eating big
>mouthfuls and smacking their lips? There seem to be people from many
>different countries on this NG, as well as people who have lived for
>long periods of time in other countries, I am interested in hearing
>about some of the "yucky foods" you have seen.
I don't think over the years I've noticed anyone here other than myself who
really enjoys Headcheese... one of my favorite sammiche meats. Anyone love
good Holland Matjes Herring as much as I do... w/farmer cheese and egg matzo,
YUM!
I love all kinds of herring...
herring
This huge family of saltwater fish has over a hundred varieties. The popular
herring swims in gigantic schools and can be found in the cold waters of the
North Atlantic and Pacific oceans. In the United States, two of the most
popular members of this family are the American shad and the alewife, both of
which are anadromous, meaning that they migrate from their saltwater habitat to
spawn in fresh water. Herring are generally small (ranging between 1/4 and 1
pound) and silvery. The major exception to that rule is the American shad,
which averages 3 to 5 pounds and is prized for its eggs — the delicacy known
as shad roe. Young herring are frequently labeled and sold as sardines. Fresh
herring are available during the spring on both the Pacific and Atlantic
coasts. When fresh, the high-fat herring has a fine, soft texture that is
suited for baking, sautéing and grilling. The herring's flesh becomes firm
when cured by either pickling, salting, smoking or a combination of those
techniques. There are many variations of cured herring. Bismarck herring are
unskinned fillets that have been cured in a mixture of vinegar, sugar, salt and
onions. Rollmops are Bismarck herring fillets wrapped around a piece of pickle
or onion and preserved in spiced vinegar. Pickled herring (also called
marinated herring) have been marinated in vinegar and spices before being
bottled in either a sour-cream sauce or a wine sauce. The term can also refer
to herring that have been dry-salted before being cured in brine. Kippered
herring (also called kippers) are split, then cured by salting, drying and
cold-smoking. Bloaters are larger than kippers but treated in a similar manner.
They have a slightly milder flavor due to a lighter salting and shorter smoking
period. Their name comes from their swollen appearance. Schmaltz herring are
mature, higher-fat herring that are filleted and preserved in brine. The
reddish Matjes herring are skinned and filleted before being cured in a spiced
sugar-vinegar brine.
© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Adam Schwartz
and I'll try just about anything as long as I know it won't kill me.
-Adam
"Adilah_K" <beckyjane...@hotmail.com> wrote in message
news:de9b0d21.02061...@posting.google.com...
K3
"Adilah_K" <beckyjane...@hotmail.com> wrote in message
news:de9b0d21.02061...@posting.google.com...
"Yucky foods" reminds me of the few episodes of "Fear Factor" that I've
watched... the other day they had to eat 5 pig uteruses... while both of us
are all grossed out, I keep joking around and tell my wife that it's nothing
that a bottle of Tabasco sauce couldn't mask the flavor of.
Although I'm the kind of person who will eat just about anything, I don't
know if I've got the guts to eat stuff like a pig uterus and 100-year-old
eggs. <gack!>
--
Kendall F. Stratton III
Fort Fairfield, Maine USA
k3@(86_THE_SPAM)maine.rr.com
http://home.maine.rr.com/k3
"Part of the secret of a success in life is to eat
what you like and let the food fight it out inside"
Lynn Gifford
Lutefisk
Lynn from Fargo
Arri London
Some of my Thai friends occasionally cook with a fermented
fish paste that smells nauseating to me. It isn't blachan or
similar, which I quite like. Don't think I could eat that.
Those eggs with partly-developed chicks in them don't sound
appealing either.
Tracey
> EVER imagine eating, even if you were surrounded by people eating big
> mouthfuls and smacking their lips?
Roast Guinea Pig.
Well, I did try it, but I was extremely wierded out by it, and everyone
around me was eating it and thrilled about it, and telling me how lucky I
was to be having it.
This was in Ecuador BTW, where it really is considered to be a great
delicacy (especially the head - but looking at its beady little eyes on the
plate was just too wierd for me)
Tracey in CT
Craig L.
<snip>
What kinds of yucky foods have you encountered, which you could not
> EVER imagine eating, even if you were surrounded by people eating big
> mouthfuls and smacking their lips? There seem to be people from many
> different countries on this NG, as well as people who have lived for
> long periods of time in other countries, I am interested in hearing
> about some of the "yucky foods" you have seen.
>
> Cheers,
>
> Adilah
Brussell Sprouts, Tripe and Sweetbreads. I'll eat pretty much anything else
at least once.
Yuck
Craig L.
buzz1
"Lynn Gifford" <lynn...@i29.net> wrote in message
news:c1ec0a8e.02061...@posting.google.com...
> beckyjane...@hotmail.com (Adilah_K) wrote in message
news:<de9b0d21.02061...@posting.google.com>...
> > EVER imagine eating, even if you were surrounded by people eating big
> > mouthfuls and smacking their lips?
> Lutefisk
> Lynn from Fargo
and I don't suppose ya like fish balls or rommegrot either--hehehehe
and as a note of concern Has the water gone down ??
Buzz--formerly from NFD
ste...@penisvision1mm.com
wrote:
>beckyjane...@hotmail.com (Adilah_K) writes:
>
>>What kinds of yucky foods have you encountered, which you could not
>>EVER imagine eating, even if you were surrounded by people eating big
>>mouthfuls and smacking their lips? There seem to be people from many
>>different countries on this NG, as well as people who have lived for
>>long periods of time in other countries, I am interested in hearing
>>about some of the "yucky foods" you have seen.
>
>
>I don't think over the years I've noticed anyone here other than myself who
>really enjoys Headcheese... one of my favorite sammiche meats. Anyone love
>good Holland Matjes Herring as much as I do... w/farmer cheese and egg matzo,
>YUM!
>
>I love all kinds of herring...
>
snip herring info
>
>
>Sheldon
>````````````
>"Life would be devoid of all meaning were it without tribulation."
>
Ugh....You and my Pops would be in Stinky food
heaven...Sigh...Herring, headcheese, ..Shuddder...Hag k
The answer to the "men only want to protect women" spiel is in a great quote
by Dr. Mary Edwards Walker Civil War Medal of Honor recipient - "You men are
not our protectors... If you were, who would there be to protect us from?"
pull a Loraine Bobbit to reply...
DebbieGrrrl
beckyjane...@hotmail.com (Adilah_K) writes:
>What kinds of yucky foods have you encountered, which you could not
>EVER imagine eating, even if you were surrounded by people eating big
>mouthfuls and smacking their lips? There seem to be people from many
>different countries on this NG, as well as people who have lived for
>long periods of time in other countries, I am interested in hearing
>about some of the "yucky foods" you have seen.
>
My grandparents were from the South (Georgia) and occasionally Papa would have
a big plate of scrambled calf brains and eggs. It was a delicacy to him.
UGHH...I can still see gray pile of yuckiness on his favorite plate...the other
is liver, yuck, yuck and yuck...My husband Jim has a liver condition and is
also anemic. Dr has him on Iron tablets (among other things). Everyone was
always saying "Make him eat liver!!", so, I took the advice of everyone on the
planet and cooked liver...It turned out the way it was supposed to and much to
my dismay, just the way I remembered it. Nasty, horrid, putrid, vile stuff.
People are just not meant to eat that!! The outside of the cow is ok, but the
INSIDE stuff is a big NO-NO-NO!!
I almost couldnt take it out of the container without gagging...I know its just
a psychological issue because it actually looked quite tasty after it was done,
but I just kept thinking of Jim's liver and the back of my throat started to do
bad things. I tried a little bit and hated it. A few minutes later I thought I
would attempt another small bit with some gravy, onions & mashed potatoes, but
my eyes started to water and I started to pray for forgiveness.
Debbie...
Keeper of Ingo Rademacher
Life Is Messy
mr_...@yahoo.com
(Adilah_K) wrote:
My Anthropology Professor used cannibalism as an example of "Cultural
Relativity"...his words, however humorus their intent, forever altered
my world view:
"In some cultures it is UNTHINKABLE to eat your ancestors when they
die.......in other cultures it is equally unthinkable, NOT TOO!!!!"
Adam Schwartz
<mr_...@yahoo.com> wrote in message
news:3d094125....@news.alltel.net...
Yeah, roast ancestor is something I will probably never try.
-Adam
Adilah_K
>
> What kinds of yucky foods have you encountered, which you could not
> EVER imagine eating, even if you were surrounded by people eating big
> mouthfuls and smacking their lips? There seem to be people from many
> different countries on this NG, as well as people who have lived for
> long periods of time in other countries, I am interested in hearing
> about some of the "yucky foods" you have seen.
>
> Cheers,
>
> Adilah
Another "yucky food" that comes to mind is the fertilized egg
appetizer that I have seen in many places in China. You take a live
egg, and let it develop until about a day or two before it would hatch
(just before the beak hardens too much and the feathers get too
furry), then you boil it up and serve it. I have never been brave
enough to try one of these things, even though I people say they are
delicious. Listening to them crunch crunch crunch on the little bones
is bad enough!
Cheers,
Adilah
Topper
But I CANNOT stand liver and onions the way everyone seems to think it
should be made. But house rules when we were little were that you eat what
is there for supper or go hungry.. that's how I learned the my body does
need the natural iron.. anyway.. once I was all grown up and my own cook I
experimented with different ways of making liver...
My two favorites now are coating the liver in seasoned cornflake crumbs
(poultry seasoning is one I'll grab if I'm in a hurry otherwise I'll use a
variety of things that are in the spice rack). And then pan frying (1st
choice in butter, second choice in vegetable shortening). Then, depending on
my mood I may use a dipping sauce... from catsup to western dressing (great
on a lot of different meats) or BBQ sauce. When I had forgotten to pick up a
new box of corn flake crumbs when picking up some liver one day I was at a
loss. Then I thought what the heck.. I used my favorite combo of spices and
herbs with flour and gave the liver a nice coating of the seasoned flour and
pan fried it... was wonderful!
The trick is to not over cook the liver. If you get it just right it's very
near the texture of a tender pork chop and with the seasoned coating
extremely tasty. So much so that I've actually converted some folks to
becoming liver lovers....
--
Topper
CompTIA A+ Certified
http://www.brainbench.com/transcript.jsp?pid=367316
http://toppertwo.tripod.com
DebbieGrrrl <debbi...@aol.com> wrote in message
news:20020613210547...@mb-mm.aol.com...
J. Helman
> the people ordered "Dongpo Pork," which is not really pork, but pork
> FAT. The dish is basically big chunks of pig blubber, slowly simmered
> over low heat with spices in a clay pot so the fat becomes "tender but
> not greasy." I do not eat pork for religious reasons, but have no
> problem with other people eating it, as long as they do not try to get
> me to "just try it, it is delicious..."
>
> EVER imagine eating, even if you were surrounded by people eating big
> mouthfuls and smacking their lips? There seem to be people from many
> different countries on this NG, as well as people who have lived for
> long periods of time in other countries, I am interested in hearing
> about some of the "yucky foods" you have seen.
I think CHEESE is just about the most disgusting food ever invented.
Gar
>
>Ugh....You and my Pops would be in Stinky food
>heaven...Sigh...Herring, headcheese, ..Shuddder...Hag k
I guess I'm going to have to make sure I have some herring here for
pops and I to nibble on while we're waiting for the Q to finish? Does
he like sardines, kippers, and smoked oysters?
Gar
ConnieG999
> that's how I learned the my body does
>need the natural iron..
Well, the body may need natural iron but I've survived half a century without
eating so much as one mouthful of liver. (G)
I can't get it past my gag reflex.
Topper
peppers... or chiles... or cooking onions.... although you can't make a
decent pot roast without onion.. so I use dehydrated....
How our taste buds and attitudes relate to foods is what makes eating such a
pleasure.. So... we live with it, right? hehehehehe
--
Topper
CompTIA A+ Certified
http://www.brainbench.com/transcript.jsp?pid=367316
http://toppertwo.tripod.com
ConnieG999 <conni...@aol.com> wrote in message
news:20020614132034...@mb-cj.aol.com...
Brubert
ste...@waynespenisyahoo.com
Man..Sigh..if its stinky and salty he'll eat it and love
..(DONT go there Sheldon..)...Chuckle...Hag k
Alan Zelt
MMMMM, herring. The SBF and I are heading out this weekend to replenish
our baltic herring (about the size of smelt). We found a source about
one hour and a ferry ride away that will sell us 20 lbs of LIVE herring
for $10. We've been buying it from them for the past three years. Some
get salted for pickled herring while the rest get filleted and frozen
for use in rye flour fried herring.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
Sister Mary Mary Quite Contrary
>In article <de9b0d21.02061...@posting.google.com>,
>beckyjane...@hotmail.com (Adilah_K) writes:
>
>>What kinds of yucky foods have you encountered, which you could not
...
>People are just not meant to eat that!! The outside of the cow is ok, but
>the INSIDE stuff is a big NO-NO-NO!!
...
>Debbie...
>Keeper of Ingo Rademacher
>Life Is Messy
Watch out how you define the edible bits. Knowing that some of my friends
have an aversion to offal (and they know I like to cook it) I asked them
just what they would eat. One said that if you could touch it from outside
he would eat it. So I had no choice, I had to cook him a Thai crispy pork
skin salad.
Sister Mary, Mary Quite Contrary, OPI
mm...@sydpcug.org.au
Roy Basan
> beckyjane...@hotmail.com (Adilah_K) wrote in message news:<de9b0d21.02061...@posting.google.com>...
>
>
> >
>
> Another "yucky food" that comes to mind is the fertilized egg
> appetizer that I have seen in many places in China. You take a live
> egg, and let it develop until about a day or two before it would hatch
> (just before the beak hardens too much and the feathers get too
> furry), then you boil it up and serve it. I have never been brave
> enough to try one of these things, even though I people say they are
> delicious. Listening to them crunch crunch crunch on the little bones
> is bad enough!
>
> Cheers,
>
> Adilah
A comparison is that fertilized duck egg that is allowed to incubate
from 12-16days.Then it is boiled until done.I see it in Philippine
Islands and is considered a delicacy and is even considered an
aphrodisiac.I asked some regular eaters if these is true and they did
claim that it really improved their sexual endurance .It is called
there as Balut.
When you have to eat it you have to break gently so that the liquid
will not spill.You sprinkle some sea salt in the liquid and sip
it.After that you opened gradually and expose the embryo of the chick
showing even its feathers beak and feet.
I have partaken in this exotic item and indeed once you get used
staring at repulsive appearance of the immature chick anatomy; you
can gradually eat it.It is an acquired taste anyway,and it taste okay
for me.
However,this particular food did really stimulate me,. I feel slightly
warm,and have difficulty sleeping then…That is maybe one reason it was
claimed by lovers as good stimulant ….for lovemaking.
DebbieGrrrl
>Debbiegrrrl wrote:
> >People are just not meant to eat that!! The outside of the cow is ok, but
>>the INSIDE stuff is a big NO-NO-NO!!
>...
>Sister Mary Mary Quite Contrary <mm...@convent.opi> writes:
>Watch out how you define the edible bits. Knowing that some of my friends
>have an aversion to offal (and they know I like to cook it) I asked them
>just what they would eat. One said that if you could touch it from outside
>he would eat it. So I had no choice, I had to cook him a Thai crispy pork
>skin salad.
I would eat that. I love pork meat and I loooove fried pork skins...I just wont
eat the stuff inside!
Tim Vanhoof
>
> Another "yucky food" that comes to mind is the fertilized egg
> appetizer that I have seen in many places in China. You take a live
> egg, and let it develop until about a day or two before it would hatch
> (just before the beak hardens too much and the feathers get too
> furry), then you boil it up and serve it. I have never been brave
> enough to try one of these things, even though I people say they are
> delicious. Listening to them crunch crunch crunch on the little bones
> is bad enough!
>
Any foetus-eating examples from mammals? That pretty much makes it onto
my yucky scale.
LBKPDaly
Thai or Asian foods. They took bird's eggs, before they were hatched, and
fried up the unhatched bird fetuses in a wok until they were crispy, and ate
them! Supposed to be a delicacy they said, but GEEZE, I can't imagine anything
more gross and disgusting.
John Long
>
> "Yucky foods" reminds me of the few episodes of "Fear Factor" that I've
> watched... the other day they had to eat 5 pig uteruses... while both of us
> are all grossed out, I keep joking around and tell my wife that it's nothing
> that a bottle of Tabasco sauce couldn't mask the flavor of.
>
> Although I'm the kind of person who will eat just about anything, I don't
> know if I've got the guts to eat stuff like a pig uterus and 100-year-old
> eggs. <gack!>
There's nothing yucky about these two foods. They *sound* worse than
they taste--they actually taste good. A pig's uterus is just another
internal organ of an animal. If anything, they should be less gross than
the guts used as sausage skin. The so-called thousand-year-old eggs are
actually eggs preserved by coating the shells with a special mixture.
Depending on the method used, it takes somewhere between 15 to 65 days
to prepare them. A thousand years is a gross exaggeration. See
http://www.unu.edu/unupress/food/8F032e/8F032E03.htm
John Long
>
> There are other foods here in China that I also cannot imagine
> allowing past my lips. One of them is "stinky tofu," a favorite snack
> food, which is essentially pieces of sewer-smelling "fermented" tofu
> skewered on a stick, battered, and deep fried. The locals claim that
> the smell is horrible but the taste divine, but I just cannot get past
> the smell!
Stinky tofu surely doesn't smell like a sewer. If you think it does,
you're not remembering right what a sewer smells like. Stinky tofu, like
you said, is deep-fried fermented tofu. When it is deep fried, it emits
a strong smell which is unlike any American food. The smell disappears
*very* quickly after the tofu is removed from the oil. Some people find
the smell unpleasant, others don't. I'm in the latter category. Anyway,
you won't smell anything when you eat it, so don't be discouraged by the
smell during its preparation. Personally I think it tastes good, but I
won't call the it "divine".
Adilah_K
>
> Stinky tofu surely doesn't smell like a sewer. If you think it does,
> you're not remembering right what a sewer smells like.
OK, you might be right there, the smell is not like an ACTUAL sewer.
But this is the story of my first encounter with "stinky tofu."
I was in Taiwan in 1991, living in a small apartment where I did not
have kitchen privileges. So I ate most of my meals outside, a lot of
them at roadside stands and stalls. I remember going for a bowl of
beef noodles, and smelling a HORRIBLE smell; I figured I had the
mischance to have chosen the noodle stall right next to an open sewer.
A week or so later, I was with a friend, and again remarked on the
coincidence of my always finding a noodle stall right next to the
sewer. The friend laughed, and pointed to the stinky tofu stall
nearby. Despite my friend's correction, I will always connect "stinky
tofu" with "sewer" in my mind.
> Some people find
> the smell unpleasant, others don't. I'm in the latter category. Anyway,
> you won't smell anything when you eat it, so don't be discouraged by the
> smell during its preparation. P
This is what everybody has told me, the stuff stinks but it tastes
great. Unfortunately I don't ever think I'll be able to get past the
smell. Note that I am also quite turned off by stinky cheeses (and
cheese in general), which might explain my reluctance to try various
odiferous foods that "smell horrible but taste great."
Cheers,
Adilah
blacksalt
> Note that I am also quite turned off by stinky cheeses (and
> cheese in general), which might explain my reluctance to try various
> odiferous foods that "smell horrible but taste great."
>
Try it when you have a cold. My first bite of Limberger and I was in love.
blacksalt
who remembers when her dog rolled in an *explosively* rotten (literally went "pow" when she fell on),
swollen sea lion carcass, and returned smelling like "a dempsey dumpster behind a chinese market
sitting in the August sun".
Adilah_K
Well, at least nobody told you to harvest the rotten gunk from the
dog's fur and serve it as food, claiming all the time that even
thought it stunk to high heaven, it would taste delicious!
Strangely enough, I love garlic, which some people say is stinky, but
I don't think is stinky at all. But stinky cheese reminds me of
sweaty feet, and stinky tofu reminds me of a sewer. Oh well, it's
probably a good thing there are certain foods I don't like, I already
eat quite enough as it is!
Cheers,
Adilah
miss...@cheerful.com
>>
>> > Note that I am also quite turned off by stinky cheeses (and
>> > cheese in general), which might explain my reluctance to try various
>> > odiferous foods that "smell horrible but taste great."
Stinky tofu is probably an acquired taste. Personally I love the
stuff as I'm Chinese and grew up eating it. Even so, it did not
prepare me for my first cheese experience. I went for dinner at a
Sunday school teacher's house with a group and she served spaghetti
and meatballs with lots of parmesan. UGH ... I was so nauseated by
the smell I could barely eat any of it. I felt like being sick.
Of course now I love all kinds of cheese and the stinkier the better.