Weird Food

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I just ate half a cantelope with a wallop of sour cream in the middle, sprinkled with salt and cayenne pepper. It was amazingly good.

― Jeff-PTTL (Jeff), Saturday, 15 January 2005 00:19 (twenty-one years ago)

Cantaloupe with balsamic vinegar and black pepper is lovely.

― Michael White (Hereward), Saturday, 15 January 2005 00:22 (twenty-one years ago)

toasted grapefruit and catalina dressing

― Snappy (sexyDancer), Saturday, 15 January 2005 00:24 (twenty-one years ago)

shiokara - fermented (read as: rotten) squid bellies in a sauce of its own blood and feces.

― gygax! (gygax!), Saturday, 15 January 2005 00:24 (twenty-one years ago)

shiokara - fermented (read as: rotten) squid bellies in a sauce of its own blood and feces.

Oh, that explains a lot. I was preparing the squid bellies in my blood and feces. Less enjoyable that way.

― Moran and Jeanne-Claude (deangulberry), Saturday, 15 January 2005 00:28 (twenty-one years ago)

Squid shit

― Awesome Welles (nordicskilla), Saturday, 15 January 2005 00:29 (twenty-one years ago)

Eggs

― Michael White (Hereward), Saturday, 15 January 2005 00:29 (twenty-one years ago)

Emulsified fat from mammalian lactation.

― Michael White (Hereward), Saturday, 15 January 2005 00:44 (twenty-one years ago)

Quail eggs mmmmmmmmmmmmm

― Awesome Welles (nordicskilla), Saturday, 15 January 2005 00:46 (twenty-one years ago)

http://www.manalang.com/philippines/images/lrg_philippines_0026.JPG

Balut

― Martha Stewart and Jeanne-Claude (deangulberry), Saturday, 15 January 2005 00:47 (twenty-one years ago)

Balut? That explains nothing. What *is* that?!

― Kim (Kim), Saturday, 15 January 2005 01:21 (twenty-one years ago)

http://www.asiacuisine.com.sg/Nacws/1998/9/314/

― Martha Stewart and Jeanne-Claude (deangulberry), Saturday, 15 January 2005 01:23 (twenty-one years ago)

is that a fertilised egg?

― ken c (ken c), Saturday, 15 January 2005 01:23 (twenty-one years ago)

sorry xpost

― ken c (ken c), Saturday, 15 January 2005 01:24 (twenty-one years ago)

ewww...that description made me feel ill.

― papa november (papa november), Saturday, 15 January 2005 01:31 (twenty-one years ago)

I would take a swing at anyone who ate that in front of me.

― I Am Curious (George) (Rock Hardy), Saturday, 15 January 2005 02:26 (twenty-one years ago)

You hate filipinos?

― Martha Stewart and Jeanne-Claude (deangulberry), Saturday, 15 January 2005 02:41 (twenty-one years ago)

I would swing with love in my heart and brass knucks in my hand.

― I Am Curious (George) (Rock Hardy), Saturday, 15 January 2005 02:49 (twenty-one years ago)

The treat with feet!

― robots in love (robotsinlove), Saturday, 15 January 2005 05:18 (twenty-one years ago)

The itik is a poor mother. She does not sit on her eggs to warm them up till the time they are hatched. Hence, the eggs have to be incubated by man

Erm, what the fuck did they do before helpful Filipinos came along to "incubate" their eggs?

― noodle vague (noodle vague), Saturday, 15 January 2005 05:24 (twenty-one years ago)

Um, thanks for that picture and description. I was thinking about going on a diet anyway -- I think I'll start it early, like right now.

― Samantha Baker (Dee the Lurker), Saturday, 15 January 2005 05:29 (twenty-one years ago)

ick. theres this town in cambodia called skuon or something like that. i was ona bus that stopped there with thie german dude, and at the station these cambodian ladies came around with giant bamboo trays of fried spiders!!!

http://photos2.worldisround.com/from_photos3/photos/0/262/535.jpg

(not my pic)

and the german guy thought it would be funny to try one, but he didnt like the taste

― phil-two (phil-two), Saturday, 15 January 2005 10:25 (twenty-one years ago)

I am gonna embrace my cultural gastronomic prejudices and say balut is revolting. Also, selling incubated, non-fertile 6 day old eggs as fresh?

I might, if sufficiently lubricated, try the spider thingy.

How does one ranch spiders? Aren't they hostile to one another?

― Hunter (Hunter), Saturday, 15 January 2005 14:32 (twenty-one years ago)

Boy, we humans and our "taste". Balut??!?

― Jay Vee (Manon_70), Sunday, 16 January 2005 17:17 (twenty-one years ago)

Sea cucumber?

― Jimmy Mod always makes friends with women before bedding them down (ModJ), Sunday, 16 January 2005 17:44 (twenty-one years ago)

i read somewhere that they grow the spiders in big deep pits in the earth. then fry 'em

― phil-two (phil-two), Tuesday, 18 January 2005 06:40 (twenty-one years ago)

Gorgonzola Cheese Gelato is unbelievably good.

― Hurting (Hurting), Tuesday, 18 January 2005 06:44 (twenty-one years ago)

Not weird in a FRIED FUCKING SPIDERS kinda way or nothing, but here's something kinda CRAZY I made the other day that is apparently becoming a somewhat popular dish:

PROSCIUTTO MELON SALAD

12 wedges of fresh honeydew melon, about 1 1/2 inches thick
Salt and pepper
8 thin slices of Prosciutto di Parma
4 cups of fresh arugula, washed, stemmed and patted dry
Drizzle of extra-virgin olive oil
3 ounce pieces of Parmigiano-Reggiano cheese
1/4 cup Balsamic Syrup, recipe follows

Season the melon with salt and pepper. Wrap two pieces of prosciutto around each wedge of melon. In a mixing bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the center of four plates. Arrange three prosciutto wrapped melon around each mound of greens. Shave the cheese over the greens. Drizzle each salad with the Balsamic Syrup.

Balsamic Syrup
3 cups balsamic vinegar

In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid is reduced to about 1/4 cup, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely. Yield: about 1/4 cup

― nickalicious (nickalicious), Tuesday, 18 January 2005 19:12 (twenty-one years ago)

Prosciutto and melon is classic antipasti in Italy. So tasty.

― jocelyn (Jocelyn), Tuesday, 18 January 2005 19:22 (twenty-one years ago)

I hate that this is something I've only just recently discovered! I served them in bowls made from the honeydew shell!

― nickalicious (nickalicious), Tuesday, 18 January 2005 19:33 (twenty-one years ago)

I'd eat a fried spider.

― jill schoelen is the queen of my dreams! (Homosexual II), Tuesday, 18 January 2005 19:41 (twenty-one years ago)

I would, too, but only by mistake.

― RJG (RJG), Tuesday, 18 January 2005 19:43 (twenty-one years ago)

I'm going to have hot foie gras soup with cold corn foam and Corn Nuts tonight. mmm.

― Brian Miller (Brian Miller), Tuesday, 18 January 2005 19:48 (twenty-one years ago)

I thought that said "honeydew skull."

― I Am Curious (George) (Rock Hardy), Tuesday, 18 January 2005 19:51 (twenty-one years ago)

aaaah! Growing spiders in big, deep pits in the earth?! Proving that whatever your worst nightmare is, it probably exists for real somewhere.
xpost

― rrrobyn (rrrobyn), Tuesday, 18 January 2005 20:22 (twenty-one years ago)

Balut tastes like a hard-boiled egg with a piece of chicken in it. It's a lot less weird than aged bacteria-treated dairy fat.

― Tep (ktepi), Tuesday, 18 January 2005 20:23 (twenty-one years ago)

(Everything is weird when you find out what it is and hadn't heard of it before, part XXIII)

― Tep (ktepi), Tuesday, 18 January 2005 20:29 (twenty-one years ago)

But what about feathers? And beak? And bits of foot and bone?

If not for that, I'd try balut in a heartbeat.

― Melissa W (Melissa W), Tuesday, 18 January 2005 20:46 (twenty-one years ago)

That balut photo is really great.

― yes (deangulberry), Tuesday, 18 January 2005 20:49 (twenty-one years ago)

follow-up question: Weird food that's disappointingly normal when you actually taste it.

- fried insects just taste like crunch
- huitlacoche is a bit musty/mushroomy, but nothing extraordinary
- beef tongue, like veal cheek, is a bit gelatinous but more or less bundled shredded meat

― Brian Miller (Brian Miller), Tuesday, 18 January 2005 20:55 (twenty-one years ago)

It's only the really advanced balut that have developed enough to have any recognizable non-meat parts in them -- 21 and 22 days, iirc, which is still a week shy of being ready to hatch. There's a calcium-like deposit at the bottom, which I think must be the pre-beak (and/or bone) material, but it falls right off with the shell. The bones aren't developed enough to be detectable until towards the very end, when they add some crunch.

Think of it as the difference between run of the mill Cheddar or provolone, I guess, and limberger or taleggio -- there's definitely a subset that's an acquired taste and that's hard to appreciate for non-fans (I don't like stinky cheese, personally, and likewise I'm not looking for crunch in my balut).

― Tep (ktepi), Tuesday, 18 January 2005 20:57 (twenty-one years ago)

Every time I go to this one place here in town, I somehow fight off the temptation to attempt the HUNDRED YEAR EGG. Maybe I should quit being such a fucking pussy and try it.

― nickalicious (nickalicious), Tuesday, 18 January 2005 20:58 (twenty-one years ago)

follow-up question: Weird food that's disappointingly normal when you actually taste it.

Menudo to thread.

― yes (deangulberry), Tuesday, 18 January 2005 21:08 (twenty-one years ago)

http://www.alemono.blogger.com.br/menudo%201.JPG

― yes (deangulberry), Tuesday, 18 January 2005 21:09 (twenty-one years ago)

I really want to try huitlacoche.

― teeny (teeny), Tuesday, 18 January 2005 21:16 (twenty-one years ago)

I've only ever found huitlacoche brined, and didn't want to try it that way because it would (I'd think) be so different.

I have never successfully eaten a whole hundred-year egg -- the sulphur is just so overwhelming that I can't get past it (like with stinky cheese). I've had worse foods, but I can't think of anything else that quite has that combination of "there's something really good here, but it coexists with something terrible."

The strangest thing I've had, in terms of what I was used to and what I was expecting and so on, was a glass of shochu (a vodka-like rice liquor) poured over a preserved plum the size of a duck egg. Until it had sat there for a bit and the flavors had a chance to mingle, it kept tasting like an accident -- like if you looked down and saw a dill pickle in your whiskey, you wouldn't think "Now there's an idea," you'd think "what mad bastard is sticking his pickle in my whiskey."

― Tep (ktepi), Tuesday, 18 January 2005 21:29 (twenty-one years ago)

Disappointingly normal: all of those "game meat" sausage sticks, the ones that are like 35% elk or buffalo or tiger or Olsen or whatever ad 65% beef/pork, with so many spices they all taste identical. Any time "alligator" and "buffalo" taste the same, you know you have exited the Taste Adventure.

― Tep (ktepi), Tuesday, 18 January 2005 21:31 (twenty-one years ago)

I'd like to try alligator in a context outside of a gumbo which also contained chicken, sausage, crawfish, and shrimp, as kickass as that gumbo was.

― nickalicious (nickalicious), Tuesday, 18 January 2005 21:39 (twenty-one years ago)

Fried alligator is very worth getting, with a little mustard to dip it into -- I tried making alligator chili once, but that was a terrible idea.

― Tep (ktepi), Tuesday, 18 January 2005 21:44 (twenty-one years ago)

hakarl

ihttp://www.hi.is/~fth/shark/images/hakarl.jpg

― cozen (Cozen), Tuesday, 18 January 2005 21:45 (twenty-one years ago)

Huitlacoche is good. It's very earthy-tasting.

― jaymc (jaymc), Tuesday, 18 January 2005 21:50 (twenty-one years ago)

(I had it at Maiz, a pre-Hispanic Mexican restaurant in Chicago, now closed.)

― jaymc (jaymc), Tuesday, 18 January 2005 21:53 (twenty-one years ago)

Decent seafood buffet near Oxford, MS, had fried gator on the line. Also GREAT frogs' legs. I ate so much it put me off seafood buffets, nearly forever.

― I Am Curious (George) (Rock Hardy), Tuesday, 18 January 2005 22:04 (twenty-one years ago)

Ha, I've been there! I've been to that very seafood buffet (girlfriend was on a panel at a conference at OleMiss) and haven't had frogs' legs since unless they were stewed, because it made me realize the difference between "oh, so these are frogs legs, huh," and "GET ME MORE FROG LEGS FROM THE BUFFET RIGHT NOW."

― Tep (ktepi), Tuesday, 18 January 2005 22:09 (twenty-one years ago)

This was Abbeville Catfish, on Hwy 7 towards Holly Springs. I only say that because there used to be another buffet (Cobb's) on Hwy 6 towards Batesville. Abbeville was definitely the place to go.

― I Am Curious (George) (Rock Hardy), Tuesday, 18 January 2005 22:12 (twenty-one years ago)

I ate a beet salad yesterday, and now my pee is brilliant, beautiful, red.

― Remy IS THE Snush (x Jeremy), Tuesday, 18 January 2005 22:14 (twenty-one years ago)

I need to get more beets (and turnips) in my diet.

― I Am Curious (George) (Rock Hardy), Tuesday, 18 January 2005 22:19 (twenty-one years ago)

It may have been Cobb's, then, I don't know (this would be seven years ago, thereabouts) -- I don't drive, so don't really know roads, but this was the only place to get dinner that we could find ... it was up on a hill, I think, but it's a hilly enough area that that really isn't identifying.

― Tep (ktepi), Tuesday, 18 January 2005 22:20 (twenty-one years ago)

Abbeville Catfish is up on a hill and Cobb's was down in a low-lying area, so you were definitely in the right place. On the way home I was practically crying. "It was so good, but please shoot me now..."

― I Am Curious (George) (Rock Hardy), Tuesday, 18 January 2005 22:24 (twenty-one years ago)

We were having great luck with conference food -- the one in Georgia, we found perfect biscuits (and they were free with breakfast, so when we were ready to go I ordered another egg and stuffed it in a biscuit and put the biscuit in my pocket, to have a sandwich for the road) and the first great barbecue I'd had (New Orleans doesn't really do barbecue, oddly enough).

― Tep (ktepi), Tuesday, 18 January 2005 22:30 (twenty-one years ago)

With so many other great food traditions going on, I don't blame them. Plus, swampland = hard to raise hogs.

― I Am Curious (George) (Rock Hardy), Tuesday, 18 January 2005 22:51 (twenty-one years ago)

I had Chinese, deep fried "spicy salty shrimp" today and picked up two stuck together, so I pulled off the head and bit the body, only to discover I had bitten off the other shrimp's head. It tasted just like the rest of the shrimp. I think I'd pass on the balut, though.

― nickn (nickn), Tuesday, 18 January 2005 23:05 (twenty-one years ago)

A lot of people think raw oysters and Tabasco is weird. I, however, do not.

― Pears can just fuck right off. (kenan), Tuesday, 18 January 2005 23:14 (twenty-one years ago)

I just ate half a cantelope with a wallop of sour cream in the middle, sprinkled with salt and cayenne pepper.

That sounds awesome, actually. In the Rocco DiSpirito cookbook there's a recipe for a dish involving watermelon, avacado, and squid. Weird, but I just bet that works.

― Pears can just fuck right off. (kenan), Tuesday, 18 January 2005 23:16 (twenty-one years ago)

Raw oysters and Tabasco go together like tomatoes and basil, like potatoes and salt.

― I Am Curious (George) (Rock Hardy), Tuesday, 18 January 2005 23:22 (twenty-one years ago)

Poutine (french fries with gravy and cheese curds) - not that weird for Canuks. But while in Quebec City last month I had poutine with peas and chicken mixed in. Fuck it was good.

― Thermo Thinwall (Thermo Thinwall), Tuesday, 18 January 2005 23:42 (twenty-one years ago)

I had poutine in Victoriaville, and won't be having it again. (Probably.)

― I Am Curious (George) (Rock Hardy), Tuesday, 18 January 2005 23:54 (twenty-one years ago)

Actually, fries and gravy are great, but not with "gravy" made from a powdered mix. And I'll skip the cheese curds.

― I Am Curious (George) (Rock Hardy), Tuesday, 18 January 2005 23:55 (twenty-one years ago)

That "gravy" = brown water.

― Thermo Thinwall (Thermo Thinwall), Tuesday, 18 January 2005 23:57 (twenty-one years ago)

two months pass...

what's the name of that spice or bean tht you swill around in yr mouth fr 10mins and then you can eat a lemon the same way you would an orange?

― cozen (Cozen), Tuesday, 5 April 2005 09:28 (twenty years ago)

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