Weird things to eat

[TallPaul]

Once ate spagetti noodles smothered in ketchup. It was because we got back to my buddy's apartment at midnignt and craved spaghetti, but he had no sauce. We just made do. No plans to repeat that, although I do like ketchup sandwiches on toast and spicy mustard sandwiches on toast too.

I put orange juice in my corn flakes and Juicy Juice in my Corn Chex. Reason: Hate milk.

 

[wavinwayne]

When I was a small child, I used to eat frozen tater tots & frozen fish sticks.

 

[Pablo]

A freggen ma la "pepper" in Sichuan province, China.

Not burning like a new world chile pepper and not pungent like an old world peppercorn. More like a 800 horsepower, thermonuclear cockroach on steroids running around in your mouth until your tongue just goes numb.

 

[Steve S]

TallPaul I use juice on my cereal, cause I also hate milk

 

[TallPaul]

quote:

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TallPaul I use juice on my cereal, cause I also hate milk

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[sprintman]

Crocodile

 

[PandaBear]

I am not sure if anyone of you watched fear factor, one episode they have a guest eat a black egg that has gooy yolk.

Yup, that is the famous Chinese pidan (skin egg) or thousand year old egg. I have that on a regular basis, ususally as breakfast with porridge (congee).

http://ask.yahoo.com/20011114.html

 

[Bill]

I ate Musk Rat Stew in High School, taste just like dark Chicken meat...

 

[Crack_Tan]

I'm seconding the scraple/scrapple loaf. It seems to be a central PA thingy...and if you didn't know better, you might think it was a slab of ham or something. There is nothing more disgusting than seeing some old dude scarfing down a slab of scrapple at the local breakfast hang-out. Yuck.

A close second: Sauermaugen (sauermoegen). It's a special German way of preparing tripe. Yuck-yuck.

 

[tom slick]

moutain oysters and turkey nuts are at the head of my list of weird things to eat. (i have never ate them myself)

 

[moribundman]

quote:

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A close second: Sauermaugen (sauermoegen). It's a special German way of preparing tripe. Yuck-yuck.

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Uh, first of all a disclaimer: despite being German I've never eaten organs. I see way more organs und unmentionable parts for consumption in my local chinese market when compared to a butcher in Germany.

Anyway, to clear this up: Sauermagen does not exist. That would mean "sour stomach." The dish is called Saumagen, which means "sow's stomach." I doubt the stomachs of only sows are used, but suspect they're from male pigs.

If you ever go to Germany and have a hankering for chitterlings, order Kuddeln. ACK!

 

[Shannow]

Somewhere I read of a viking culture whose "speciality" was shark, buried in beach sand for 6(?) months.

Apparently these arctic sharks are loaded with a toxic dose of antifreeze, which these intrepid vikings found out could be eliminated by burying it for 6 months.

 

[kenw]

well, we haven't heard much from the viking culture for awhile, so I wouldn't rush out to try it myself...wonder how they decided to settle on 6 months?

 

[moribundman]

quote:

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Somewhere I read of a viking culture whose "speciality" was shark, buried in beach sand for 6(?) months.

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My Swedish friends wanted me to eat surströmming, which is rotten fish, a local delicacy.

 

[vwoom]

Balut anyone?..

AsiaCuisine.com

And these wimps fear this stunt over at Fear Factor..

 

[Gurkha]

Had balut regularly while in Philippines, I also love Dinuguang which is a spicy pork entrail dish thickened with fresh pork blood, goes very well with Puto.

 

[vwoom]

Gurkha, dinuguan is not necessarily made of pork entrails(cleaned)...but mostly with regular white meat pork cutlets. And there are different variations of this stew, depending on the province(some saucy, others spicy, some had meat well done/crispy but a little dry..). Fresh, yes but you forgot to mention all versions are in cooked pork blood.

This blood dish akin shall I say to the European staples..Irish Black(blood) Pudding, "boudin noir" in France, "morcilla" in Spain, German "blutwurst"..or for the Italians, "sanguinaccio".

And oh yes, it's great with Puto(specifically the white one)...you got that right.

 

[Gurkha]

Yep, forgot to mention that pork blood is used as a thickener, my wife who is from Bacolod would make it with Silling Labuyo and use entrails and pork meat as well. I have had dinuguang in other places on Philippines but only prefer my wife's version which is hot and the sauce is nice and thick, goes well with puto.

 

[kloppilt]

I think the stranges thing I have eaten has been rice and squid in its own ink that I had in Puerto Rico.

The ink is black and does not get digested if you know what I mean.

 

[Pablo]

Anyone catch the National Geo show on strange foods? Dude, they spent like 20 minutes on balut!! A great sax enhancer. Even the working girls eat a lot of balut. One especially cute one went on about how it helps her during her "work".

Of course they showed all kinds of moving duck embryos cracked open......gawd I narely ralfed..

Next segment was on Batmeat.