What"s the worst thing you ever ate ?

[gwpercle]

Lutefisk... salt cod soaked in lye then water then steamed into fish jello. Smells like a 3 week old dead carp that has been laying on the riverbank.

Oh my that sounds so wonderful.......just why would people subject themselves to this...is it a form of sadomasochism ???

[fourarmed]

I just got back from three weeks in northern Thailand. Most of the food was great, but somebody bought some deep-fried pig intestines from a local stand. In my opinion, the effort made to strip them of their contents was lackadaisical to non-existent. It was offal.

[Janoosh]

Oh my...a play on words....+1 fourarmed. Lutefisk.... i ain't eatin that either! Now .....pigs feet....... Yummy!

[GLL]

Muktuk !

Jerry

[Gliden07]

Tripe is the lining of the Cows second stomach it looks like Honeycomb and is spongy. Cooked correctly it has an intense beef flavor but a rubber band chew to it!! My Dad tells me that the sauce is what makes it or breaks it!! I never cared for it. Never had Scrapple after asking what it was. It was described to me by a Southern Waitress on a trip home from Florida; Me- "So what is Scrapple??!!!" Waitress- "Well Honey its all the parts of the Pig I care not to discuss" (In your best Southern Drawl) Me- Nuff said I'll have the Sausage!!

My dad on Saturday mornings up in Pa. would cut scrapple and fry it, have a toaster going making toast, and fry eggs at the same time, he'd make fried egg and scrapple sandwiches and eat them over the sink as fast as he could make them. He'd eat 3 or 4 at a time. I have never been able to stomach the stuff.

What's the difference between tripe and scrapple anyhow?

[Outpost75]

I've really enjoyed this thread. I'm coming late to the party, but for the "yuk!" factor I can +1 on balut, live monkey brains, or anything that comes out of a gut pile.

SOS, when made properly from the recipe in the mess manual is fine stuff. Homemade German stllyle kraut is good, but you can keep the kimchi... Ditto on Brussel's sprouts, but now cornbread with fried okra, and scrambled eggs and SOS poured over it all, now THAT is fine eatin'r

[bob208]

beans i guess when tshtf i will starve can't stand beans. one time they tried to feed me wax beans it was like eating the little birthday candles off a cake.

[crowbuster]

quiche? wife is a great cook, has family in the south, all great cooks. Made this quiche one time when the boys were small, sweet baby jesus, we had a pug that wuld eat till he popped. Dumber than a bag of hammers,tried to get him to eat it, he turned up his nose and his little pig tail and off he went like a shot. We took turns going to the bathroom and flushing it, told her a few days later in fear she would make it again. To this day I dont know what was in that stuff, and i never want to know. I always considered myself to have a castiron gut, that stuff made me shiver.

[gwpercle]

This is somthing you drink that I have tried and tried but just can't drink...BUTTERMILK!
My mom would drink it and crumble cornbread in a glassful and eat it all with a spoon...it allways looked so good. And cooking with it, no problem...but to me it taste like it's gone bad...fermented, I guess that natural gag reflex kicks in and says " don't swallow this stupid, it will kill you ". Is this an aquired taste or you just born liking it?
Ever since I looked up BALUT and saw a photo of it I have been having nightmares....Don't Look!
Gary

[Col4570]

Had a session in my life when I was into Salami,bought some mortadela sausage one time, my Lab Sam was begging for some so I cut him a piece,he did no more than spit it out and roll over on his back over it.Did he detect something that reminded him of something else.

[Janoosh]

Balut....I ain't eatin that either! Now....sauerkraut.....or Kapusta for those with an Eastern European background... and kielbasa...Heaven sent!

[Lance Boyle]

Ha, I like sauer kraut but for me to like it it needs to be cooked with meat to flavor it and evap some of the vinegar to mellow it's sharpness. I'll eat sushi all week and twice on sundays. I've had asian beef with tripe soup in a kind of hot and sour broth. I can leave the tripe.

I'll eat most any salami, wurst or sausage. The only one that I never acquired a taste for was the german bloodwurst. My mother loved the stuff and would fry slices of it and eat it on bread. Always was too greasy feeling on the tongue. I do not abide with it.

Brussel sprouts is another. Maybe about 1 in 20 batches are not bitter to me. I'll eat the rest of the cabbage family but brussel sprouts activate the bitter receptors on me. Same as the guys whining about Cilantro. It's genetics and the balance of taste receptors you were born with. I think Brussel sprout dislikers often don't prefer the dark beers either, same reason the bitter receptors. I would love to like an oatmeal stout but it just doesn't do it.


Balut is a no way in H E double hockey sticks thing. My local Korean store sells them around some holidays. No thanks! I love the kimchee though. That's good cabbage and you can never put to much fish sauce in your kimchee! Delicious.

ETA- I like limburger cheese too, don't like the smell but it's good on crackers for sure. One time I was at a conference and one of the bosses hosted a hospitality room/bar and was serving expensive cheeses. She put out one that far far far surpassed Limburger in the dirty feet smell catagory. I wish I knew what that cheese was that stank so bad. She was mad that everyone in the room was asking what that god awful smell was. [grin]

[Dale in Louisiana]

Dittoes on the limburger cheese.

I love it.

Kimchee is a must-have. Fortunately it's gotten a lot more common in the States over that past few decades.

I hate cracklins. I've tried home-made, I've tried them from Cajun kitchens that get raves, and I just can't get any happiness from them. It's a flaw, I guess.

dale in Louisiana

[gbrown]

Cracklins, OMG. There used to be a slaughter house/butcher shop in town that specialized in these. Cooked a batch daily. Went on sale at 3:00PM, by 3:15, sold out. 1/2# bags. I'm talking about 50 to 100 pounds. If you wanted them, be there at 2:00PM for the line. I only got 'em about 4 or 5 times. Beyond delicious!!!! Kimchee is also delicious and there are all sorts of foods that can be prepared that way, Chinese cabbage (the traditional), carrots, celery, bean sprouts, (and some other things I just couldn't identify) , just about anything. Hotter and spicier, the better, IMHO.

[Rick N Bama]

Cracklins, OMG. There used to be a slaughter house/butcher shop in town that specialized in these. Cooked a batch daily. Went on sale at 3:00PM, by 3:15, sold out. 1/2# bags. I'm talking about 50 to 100 pounds. If you wanted them, be there at 2:00PM for the line. I only got 'em about 4 or 5 times. Beyond delicious!!!! Kimchee is also delicious and there are all sorts of foods that can be prepared that way, Chinese cabbage (the traditional), carrots, celery, bean sprouts, (and some other things I just couldn't identify) , just about anything. Hotter and spicier, the better, IMHO.

Are those not Pork Skins? Cracklings' are what's left after rendering out the Lard and are simply wonderful baked in a pan of Cornbread.

Rick

[Lance Boyle]

LOL, I'm slow dale, I just realized that wasn't just an I love Limburger statement but a link.

Now I fricken want that sammich! Pumpernickle bread is the bomb, only thing up there with it is a pumpernickle rye marbled bread. Oh and plus one to the ice cold beer with it and a good garlic dill pickle on the side, maybe some good but not too sweet and vinegary german tater salad too.

[gwpercle]

Cracklin's....pork fat, deep fried in pork fat and salted...what's not to like?

[fourarmed]

[gbrown]

The cicada or leatherman--my dentist told me to lay off the hard stuff, bad for my old teeth. Seems like the cicada, roasted, were food for some of the the Native Americans. Locust in other parts of the world are seen as delicacies. Either one of them, I think I'll pass, as long as there are other vittles around.

[L Ross]

I have a friend that loves Limburger and used to bring it to rendezvous, well he brought bierekase' one time and he used my knife to cut it. I swear I had to wear the stink off the blade. I think it would work as catfish stink bait right from the wrapper.

Duke