What is the ickiest food you've eaten

[Jess]

Originally Posted by Scorp

OMFG now I'M gonna hurl! (where's that puke smiley)????

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...

[lionpaw]

Originally Posted by Jess

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...

Hi Jess!...I didn't realize how much you were into cooking gourmet food...Heck, I have few recipes I can pass your way...

[Jess]

Originally Posted by lionpaw

Hi Jess!...I didn't realize how much you were into cooking gourmet food...Heck, I have few recipes I can pass your way...

Cool.. Would love to try some. I was a Chef for 26 years and now only cook at home until ( unless) we start a restaurant. I miss it a lot at times, but there are no restaurants here ( where we moved ) and definitely none that could satisfy my skills or wallet. LOL! I had left the industry when my COPD was not well managed, but today I have far fewer days that keep me knocked down.

Seriously, I browse through the different food threads here and would love to see more of your ideas!

Thanks!

[Gemme]

Originally Posted by lionpaw

Hmmmm....Fried croc/alligator?....Tastes like chicken?.....Ha,ha,ha....lol

You know, it kind of does, but has a bit of a different twang to it. It wasn't bad, though. Rattlesnake was worse.

Originally Posted by lionpaw

I think I'll join you on that one...Hurl....

No one hurls alone in this thread.

[Invictus]

Monkey brains

[lionpaw]

Originally Posted by Invictus

Monkey brains

I'm sorry....But when I hear monkey brains I automatically want to ask whether they were chilled or unchilled....My warped sense of humor....

[lionpaw]

Originally Posted by Gemme

You know, it kind of does, but has a bit of a different twang to it. It wasn't bad, though. Rattlesnake was worse.



No one hurls alone in this thread.

A bit of a twang to it?....Now, is that a bitter twang or a sour twang to it?....Gulp!...Rattlesnake????....Well, I guess if I was stuck in the desert somewhere in AZ with a few cacti and nothing else to eat I would go "hmmm....tastes like chicken!"....Hahahahaha!....

Now, about this hurling....."To hurl or not to hurl?...That is the question...."....Yeah, I had to twist a little Wm. Shakespeare here....lol...

[Jess]

I'm guessing this is an appetizer...

[Legendryder]

My mother's chili. Yikes.

[lionpaw]

Originally Posted by Jess

I'm guessing this is an appetizer...

That's a new one for me......I've had pig ears, but pig lips?

[lionpaw]

Originally Posted by Jess

Cool.. Would love to try some. I was a Chef for 26 years and now only cook at home until ( unless) we start a restaurant. I miss it a lot at times, but there are no restaurants here ( where we moved ) and definitely none that could satisfy my skills or wallet. LOL! I had left the industry when my COPD was not well managed, but today I have far fewer days that keep me knocked down.

Seriously, I browse through the different food threads here and would love to see more of your ideas!

Thanks!

You know Jess, we had thought about opening a restaurant six years ago, but we became distracted by scrapbooking....You know who else can cook up a storm????....Corkey!....Now, that would be a heck of a restaurant if the four of were cooking, and Ami was the manager!....Props to you Ami and your skills too!....
Sorry, to hear about the COPD....Pulmonary issues are no joke, and I am glad that they have yours under better management...I'm the medical/scientist geek in our family, and my wife is the one with the brains for computer languages and programs....

What are the various food threads besides this one and the BFP reunion cookbook?....I have to get off my lazy butt and donate some recipes for the BFP cookbook....Yeah, I'll send you of my recipes....Let me know how you like them...I'll look through my tablets tonight....Yes, I said tablets....It covers about 25 years of some good eats...Lol........!.....Well, my friend---take care and have a good Easter Sunday!....