Quote:
Originally Posted by Scorp
OMFG .gif "Say What?") now I'M gonna hurl! (where's that puke smiley)????
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hurl? you rang? heh...
gotta say.. not a fan of "head" cheese or as they call it around here.. souse meat... not a fan of sweetbreads or tripe or chitterlings...
odd/ icky things I can prepare very well but not really a fan of : escargots, shad roe and soft shell ( blue) crab. The latter two are delicacies of the south when in season, so I had to cook a great deal of it over the years, thus I became quite adept. The texture of both however, never sat right with my personal taste so.. ~ BLECH~
brussels sprouts are a fav and I would bet I could turn you on to them if you let me cook them for you. same with asparagus...
Kimchee=Korean sauerkraut... if you aren't a fan of cabbage or all things pickled and/or brined.. you'll probably never like it. I love the massive amounts of garlic in it. I recall going to a particular sweat after having eaten a ton of it the night prior and about 45 minutes in.. someone asked "who brought the garlic"... I was sweating profusely and kinda chuckled.. "OOPS.. KIMCHEE"... Love it but only as a small side these days.
I think the stuff that icks me the most is stuff with messed up textures or pungent aromas. I absolutely detest the smell of truffle. Can't stand it. It smells like frommunda cheese. I have never been able to figure out why people will pay upwards of 500.00 per ounce for something that smells like ass. Now, mind you... refined in a simple oil and a couple drops can enhance even the most mundane item. I use a few drops in potato pancakes and it is amazing. Too much and it's ~ BLECH~
Very interesting what squicks folks... and btw.. you all are some funny food critics!!! Should have a show on Food Network...