[m brown]

The jelly off canned ham, or spam.


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bake first, ask questions later

[Nicko]

This one is easy, I was in the South of France, Lyon to be exact and a friend took me out and order for us. I had Cold poached brains served with a sauce chantilly. Always the daring one I ate it, and then barfed later.

[This message has been edited by Nicko (edited October 20, 2000).]

[shroomgirl]

Thank you! This thread always gives my a chukle if not outright belly laugh......
UMMMM cold brains.
licorice ice cream....Baskin has it a Halloween....strange texture strange flavor strange color strange.

Can't understand the aversion to brains. A favorite delicacy the morning after hog killing on the farm was scrambled eggs and brains.

[Mezzaluna]

Probably gross to many other people, but chicken and turkey gizzards and hearts were a favorite in my childhood home, where a pot of chicken soup meant, "It's Friday!". Before they were banned, beef and veal lungs were a staple for many poor Jews. I have a relative who longs for them, and for spleen as well. Thank heavens for modern sanitation rules!

[Katherine]

The most TRULY disgusting thing I ever ate was some bad uni (urchin roe) I got in a sushi bar. It tasted like it had been sitting in the hot sun for a couple of days. We took one bite, and almost threw up. The place has since closed, and I've never eaten uni again.

[Nick.Shu]

hmmm, ok, let go:

airline food -
how long has aviation and catering had time to work out that chicken kiev fried, chilled then microwave will never ever cut it?

My kitchenhands version of fettucini boscaiola - he really shouldnt fry the pasta first.

sushi on public holidays - atleast 2 days old if anything and raw on top of that.

A quiche lorraine that i had at college once (training school for catering) that had 4/5 pastry and 1/5 filling.

That small piece of bone on bacon rashers - people should know better than to leave bones in things.

Thats probably it for now.

I went to shcool w/ a girl from Manila. Every time we had whole fish for family meal, she would eat all the eyes. I'm sure they're good but I just couldn't bring myself to eat one.

[shroomgirl]

I had the most incredible Foie Gras last night with raspberries and spinach and the people with me would not try the"liver"
!!!!!

[Nick.Shu]

i think getting back this, its not what has been eaten, but the treatment of food etc.

i remember back to christmas 83 where, in this year ironically is now the sydney 2000 olympic site, the place use to be the centralised abbatoirs for greater sydney. Now the only things that fall there are olympic records, but i digress.

Once on a break from cutting hindquarters in half, i went outside and saw 4 guys loading unwrapped lamb carcasses into the boot of a really dirty looking car.

Now im no real microbiologist, but i still shudder when i think of it and still wonder to this day if they actually poisoned anyone with that lovely little act.

[shroomgirl]

Well I don't like deviating from the subject but since you mentioned it....I have a lamb farmer that is pushing my buttons. He butchers chickens on his farm which is not USDA inspected and is selling them....to people he meets in St. Louis. This is probably safer than what's coming out of the commercial plants but come on.......

[lynne]

Liver Mush(NC) and Scrapple(MD)!! Just the names are a turn off! And I can handle liver, when cooked properly...

[shroomgirl]

Hogs head cheese.....it's the gelatenousness
and the comment "we just put whatever was left but the squeel"

C'mon - good scrapple is unbelievable (maybe this should go back to the local specialties forum)!

Try getting a decent scrapple, since the cheap stuff really is dreadful. Slice it no more than 1/4" thick, drop into a thin layer of HOT veg oil on a skillet and cook until it's nice and crispy; flip it over and cook until the other side crisps up. Serve it with lots of black pepper and some good maple syrup. There are those who would accompany it with ketchup, but . . . well, what can one say?

[shroomgirl]

What exactly is scrapple? bits of pig and cornmeal?