One food you have never had... but are curious

[Homercidal]

I just saw where somebody made a comment in this thread:
https://www.homebrewtalk.com/f14/whats-your-favorite-snack-while-brewing-443333/
about: Whale Blubber...Yum

I've eaten muktaq (whale blubber) and I gotta say, the only type I kind of liked was the Beluga Whale blubber. Didn't really care for the Gray or Right Whale blubbers and definitely do not like Seal or Walrus blubber.

"She said she'd eat whale blubber for me!"

"She will, as soon as I 'Free Willy'!"

-Me, Myself, and Irene

 

[gratus fermentatio]

Yikes...The 6 Most Sadistic Dishes From Around The World

http://www.cracked.com/article_16951_the-6-most-sadistic-dishes-from-around-world.html

If You're going to eat a critter, the very least you can (and should) do is give said critter a clean & quick death. I have no problem killing & eating something, but there is no reason to torture it or make it otherwise suffer before delivering the coup de grace.
Just my 2 cents worth. Regards, GF.

 

[aiptasia]

wow.... i had to look it up, here are some excerpts from the wikipedia page in case it is blocked in your country by the bird protection lobby or chinese government.

For centuries, a rite of passage for French gourmets has been the eating of the Ortolan. These tiny birds—captured alive, force-fed, then drowned in Armagnac—were roasted whole and eaten that way, bones and all, while the diner draped his head with a linen napkin to preserve the precious aromas and, some believe, to hide from God.

The ortolan is force-fed by being placed in a dark box with millet, where as a reaction to darkness it proceeds to eat continuously. One way French diners ate ortolans was to cover their heads and face with a large napkin for the gourmet's aesthetic desire to absorb the maximum odour with the flavor.

My favorite culinary and travel guru describes the process and the very private consumption of ortolan in his book, Medium Raw. He leaves in all of the gruesome details and spares no expense to the reader in describing the very private French ceremony he was allowed to participate in, presumably with his French chef partner-in-crime Eric Ripert. Flown to Paris under the cloak of secrecy, blindfolded and driven to a remote location, served in complete darkness by masked chefs.

If it's fiction, the recounting of the meal was very believable. If it really happened, it was surreal.

 

[SPR-GRN]

If You're going to eat a critter, the very least you can (and should) do is give said critter a clean & quick death. I have no problem killing & eating something, but there is no reason to torture it or make it otherwise suffer before delivering the coup de grace.
Just my 2 cents worth. Regards, GF.

I'm just going to go ahead and say lobster & steamers - we dunk those those buggers into boiling water while alive, as well as prawns that are skewered while still alive. None of the examples I've given are as perverse as the process outlined for preparing an Ortolan, except maybe at seafood processing plants; although really, any animal processing plant can be bad if not regulated properly.

I'd just like to say I make pate quite often, and i have never once rammed a steel pipe down a water fowls gullet and force fed it corn and fat until it's liver reached six times it's normal size.

 

[gratus fermentatio]

I'm just going to go ahead and say lobster & steamers - we dunk those those buggers into boiling water while alive, as well as prawns that are skewered while still alive. None of the examples I've given are as perverse as the process outlined for preparing an Ortolan, except maybe at seafood processing plants; although really, any animal processing plant can be bad if not regulated properly.

I'd just like to say I make pate quite often, and i have never once rammed a steel pipe down a water fowls gullet and force fed it corn and fat until it's liver reached six times it's normal size.

I didn't mean to sound like I was accusing you; I was just sharing my thoughts on the subject of the link you posted. And I'm glad you shared the link, I'd never heard of a couple of those.

I do the same with live lobster, blue crabs, shellfish of all sorts. I consider it a quick death for them. I'm not going to drop a live chicken into a pot of boiling water, but for the lobster, I think it's humane. Never heard of skewering live shrimp before. Seems like they'd be kinda tough to eat with the shells on though.

I'm not one to tell others what to eat or not eat, not my biz. (except cannibalism, that's unacceptable, period.) But I can & will voice my opinion on all sorts of things. I suppose I'm a bit of a hypocrite though, in the sense that I have no problem putting a live worm on a hook when fishing & my fresh caught fish usually asphyxiate in a cooler of ice...
But I'm not going to do that to a cow.
Regards, GF.

 

[Subsailor]

I'm just going to go ahead and say lobster & steamers - we dunk those those buggers into boiling water while alive, as well as prawns that are skewered while still alive. None of the examples I've given are as perverse as the process outlined for preparing an Ortolan, except maybe at seafood processing plants; although really, any animal processing plant can be bad if not regulated properly.

I'd just like to say I make pate quite often, and i have never once rammed a steel pipe down a water fowls gullet and force fed it corn and fat until it's liver reached six times it's normal size.

I didn't mean to sound like I was accusing you; I was just sharing my thoughts on the subject of the link you posted. And I'm glad you shared the link, I'd never heard of a couple of those.

I do the same with live lobster, blue crabs, shellfish of all sorts. I consider it a quick death for them. I'm not going to drop a live chicken into a pot of boiling water, but for the lobster, I think it's humane. Never heard of skewering live shrimp before. Seems like they'd be kinda tough to eat with the shells on though.

I'm not one to tell others what to eat or not eat, not my biz. (except cannibalism, that's unacceptable, period.) But I can & will voice my opinion on all sorts of things. I suppose I'm a bit of a hypocrite though, in the sense that I have no problem putting a live worm on a hook when fishing & my fresh caught fish usually asphyxiate in a cooler of ice...
But I'm not going to do that to a cow.
Regards, GF.

As far as lobster, crab and other shellfish - I do as you do. However, I once dated a young woman in New England and her family stab a large knife down through the lobster's head to 'kill it humanely before boiling'. I don't know how true it was because the lobsters was still twitching upon entry into the pot.

On another note, I was stationed in Guam in the late 70's and was fishing with a Samoan friend out off one of the coral reefs. We had spent most of our money on beer and were having a great time catching fish but got hungry. He caught a small skipjack and said screw it, split it open with his pocket knife, rinsed it off in the ocean and proceeded to eat chunks of filet right of the still quivering carcass. I was reluctant at first but after about another 1/2 hour, I caught one and did the same as he. To this day, that is still the best sushi I have ever had. it wasw kind of wierd to chew on meat that was still twitching and the head laying right there in water still gasping as the small crabs came for it.

 

[Thunder_Chicken]

As far as lobster, crab and other shellfish - I do as you do. However, I once dated a young woman in New England and her family stab a large knife down through the lobster's head to 'kill it humanely before boiling'. I don't know how true it was because the lobsters was still twitching upon entry into the pot.

Yeah, stabbing through the head works, but it still occaisionally will still move and twitch. It's just reflex. Putting the lobster in the freezer for a bit before stabbing it helps.

 

[Goofynewfie]

Video Link: http://www.youtube.com/watch?v=yEICS5qeE3k

Yeah, stabbing through the head works, but it still occaisionally will still move and twitch. It's just reflex. Putting the lobster in the freezer for a bit before stabbing it helps.

Just hypnotize it

 

[PRE66_6TART]

Lutefisk. Fish soaked in water and lye for two weeks before its cooked. Mmmmm .... Lye

 

[bleme]

Lutefisk. Fish soaked in water and lye for two weeks before its cooked. Mmmmm .... Lye

Also used to make olives....

 

[gratus fermentatio]

Traditionally prepared lutefisk is usually something people either love or hate; very little middle ground. You can always jazz it up a bit with herbs & spices and that usually makes it a bit more appealing to the uninitiated.

It's basically just baked codfish with lots & lots of butter. Granted, it's been soaking in lye, and/or dried prior to preparation, but it's always soaked to both rehydrate & remove the lye; pretty much the same way you soak a salt cured ham before cooking it.

I like lutefisk, but I like it jazzed up a bit. I eat it with lefse & boiled & mashed potatoes & turnips, I mix the taters & turnips together. A little mustard and/or dill, a nice strong ale to wash it all down with; not a bad meal.

And FYI: without soaking food in lye, we wouldn't have olives or hominy. I'm sure there are other foods treated with lye as well.
Regards, GF.

 

[PRE66_6TART]

Traditionally prepared lutefisk is usually something people either love or hate; very little middle ground. You can always jazz it up a bit with herbs & spices and that usually makes it a bit more appealing to the uninitiated.

It's basically just baked codfish with lots & lots of butter. Granted, it's been soaking in lye, and/or dried prior to preparation, but it's always soaked to both rehydrate & remove the lye; pretty much the same way you soak a salt cured ham before cooking it.

I like lutefisk, but I like it jazzed up a bit. I eat it with lefse & boiled & mashed potatoes & turnips, I mix the taters & turnips together. A little mustard and/or dill, a nice strong ale to wash it all down with; not a bad meal.

And FYI: without soaking food in lye, we wouldn't have olives or hominy. I'm sure there are other foods treated with lye as well.
Regards, GF.

I haven't had lefse in 20 years. I miss it. Previous generations of my family ate lutefisk but my parents hated it and so I've never gotten to try it. They made it sound pretty horrible but I am intrigued. I have no idea where to get it or how to prepare it though.

 

[Thunder_Chicken]

I haven't had lefse in 20 years. I miss it. Previous generations of my family ate lutefisk but my parents hated it and so I've never gotten to try it. They made it sound pretty horrible but I am intrigued. I have no idea where to get it or how to prepare it though.

If you can find an IKEA store near you, they carry Swedish and Norwegian foods, and often serve them in their food court.

 

[dinnerstick]

And FYI: without soaking food in lye, we wouldn't have olives or hominy. I'm sure there are other foods treated with lye as well.
Regards, GF.

and without hominy no masa, and therefore no corn tortillas or tamales! what would the world be like....

 

[gratus fermentatio]

I haven't had lefse in 20 years. I miss it. Previous generations of my family ate lutefisk but my parents hated it and so I've never gotten to try it. They made it sound pretty horrible but I am intrigued. I have no idea where to get it or how to prepare it though.

I can buy lutefisk at almost any grocery store in Missoula, but I like the lutefisk I get at (oddly enough) the butcher shop. They all have lefse & some type of smoked salmon too. It's all pretty seasonal though, usually you start seeing lutefisk about December in some places & should be around till March or so, but you should be able to find lefse pretty soon. I always get some to go with smoked salmon. Not sure what the major chain grocers are where you are, but I see lutefisk & lefse at Albertson's & Safeway every year. It helps if there is a large Nordic population in your town.

You can often get a taste of lutefisk without having to cook it yourself by going to a "Nordic Feast" at a Lutheran church. They often have these as fundraisers & the people of the parish do all the cooking. For about $10 you can have a tasty meal & sample various Nordic specialties.
Regards, GF.

 

[dranderson]

Starlings...There has to be zillions of those little birds across the USA. I was watching a flock(about 300) flying around a field near my work and I thought hmmm, I wonder what they taste like. Other song birds as well

 

[nestler]

Durian.

When I lived in Taiwan I tried a lot of things that are weird by American standards:
stinky tofu
pigs blood
pig ear
durian

The only one of these that I could not finish was the durian. It has the texture of an avocado and the aroma of horribly rotten cheese. After a few bites I had to stop. Hours later I burped and when the odor came back into my mouth I almost threw up. Not recommended.

If you are going out of your way for exotic Asian fruits lychee is much tastier (but even in Asia the fresh ones are hard to come by, maybe available for a couple of weeks out of the year).

 

[cpa4ny]

Surströmming!

That's what's probably being served in Valhalla together with the beers.

 

[gratus fermentatio]

Hippopotamus. I wonder if they taste like pond/river water the way turtles & frogs do? I've never heard of anybody eating armadillo, is there a reason for this? Might be something I'd try once.
Regards, GF.

 

[Subsailor]

Hippopotamus. I wonder if they taste like pond/river water the way turtles & frogs do? I've never heard of anybody eating armadillo, is there a reason for this? Might be something I'd try once.
Regards, GF.

Andrew Zimmern ate one on Bizzare Foods. I think they were in Mexico, the lady cooked it a long time. He said it was pretty good. I have no problems trying it if I get the chance. I keep imagining it tasting like armored opossum or racoon, both of which I have enjoyed in the past.

 

[chocotaco]

Andrew Zimmern ate one on Bizzare Foods. I think they were in Mexico, the lady cooked it a long time. He said it was pretty good. I have no problems trying it if I get the chance. I keep imagining it tasting like armored opossum or racoon, both of which I have enjoyed in the past.

Fun fact: armadillos can carry human leprosy! MMMMMMMM!

 

[Subsailor]

Fun fact: armadillos can carry human leprosy! MMMMMMMM!

According to my wife's medical books; so can rabbits and the footpads of mice.

 

[gratus fermentatio]

Interesting about the armadillos & leprosy thing. Where the heck would an armadillo pick up leprosy anyway? I've hunted, raised & eaten rabbits for decades & haven't gotten sick once. Though I don't hunt bunnies in summer cuz that's when tularemia is at it's annual peak in the wild bunny population.

Never ate a raccoon, wouldn't mind giving it a try though; old timers down south used to eat 'em all the time. Opossums look like big, crosseyed rats, with fliptop heads; nasty creatures. I'd eat one to avoid starving, but that's about it. Don't know if I could bring myself to eat a real rat either, hunger is a strong motivator though. I'd rather eat a 'possum than a rat if it came down to it.
Regards, GF.

 

[bleme]

My mom had an old cook book with opossum in it. I don't remember the whole recipe but I do remember that you are supposed to feed it nothing but persimmons for a week, then butcher it.

 

[liquiditynerd]

Yea, ive skinned a few coons. You have to get every musk gland out or its ruined.

How about snail eggs? Anyone? I saw a show about them and totally want some.

 

[dinnerstick]

this thread is staring to bring to mind the best song lyric ever from the simpson's:
Some folk'll never eat a skunk but then again some folk'll,
like Cletus the Slack Jawed Yokel

 

[SPR-GRN]

Jeeze and I still haven't tried Squirrel yet...

 

[gratus fermentatio]

I've eaten red squirrel, pretty lean in summer & the flavour can vary quite a bit; not exactly sure as to why, but I'm guessing it has something to do with what they've been eating. A couple of 'em with some greens & taters is a good meal.

Had marmot once (rockchuck/woodchuck), not bad, but in autumn they're a bit greasy as they fatten up before hibernation.

FYI: the trick for bagging red squirrel is to kiss the back of your hand loudly a couple times & shake a bush; most of the squirrels will poptheir heads out & bark at you, which gives you a shot. If you want to nail those in your backyard, bait 'em with peanuts (unsalted) for a few days; won't be long till every squirrel in the neighborhood comes by for a peanut...
And pellet guns are quiet.
Regards, GF.

 

[drainbamage]

I've eaten red squirrel, pretty lean in summer & the flavour can vary quite a bit; not exactly sure as to why, but I'm guessing it has something to do with what they've been eating. A couple of 'em with some greens & taters is a good meal.

Yeah, it's probably the diet. I've heard the same thing about eating wild vs. domesticated rabbit.

 

[Subsailor]

I've eaten red squirrel, pretty lean in summer & the flavour can vary quite a bit; not exactly sure as to why, but I'm guessing it has something to do with what they've been eating. A couple of 'em with some greens & taters is a good meal.

Had marmot once (rockchuck/woodchuck), not bad, but in autumn they're a bit greasy as they fatten up before hibernation.

FYI: the trick for bagging red squirrel is to kiss the back of your hand loudly a couple times & shake a bush; most of the squirrels will poptheir heads out & bark at you, which gives you a shot. If you want to nail those in your backyard, bait 'em with peanuts (unsalted) for a few days; won't be long till every squirrel in the neighborhood comes by for a peanut...
And pellet guns are quiet.
Regards, GF.

Squirrel and dumpling stew! I love tree rats! Yep, kissing the back of the hand and shaking a branch, works very well - taught it to my Wife and Kids. When we was kids we got pretty good at picking them off with our wrist rocket sling shots, same with bunnies in the garden.