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Son of "Most Disgusting Food Others Eat"

post #1 of 27
Thread Starter 
The jelly off canned ham, or spam.


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bake first, ask questions later.
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #2 of 27
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).]
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Nicko 
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All About Braising: The Art of Uncomplicated Cooking
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post #3 of 27
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.
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 27
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!
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post #5 of 27
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.
post #6 of 27
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.
"Nothing quite like the feeling of something newl"
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"Nothing quite like the feeling of something newl"
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post #7 of 27
I had the most incredible Foie Gras last night with raspberries and spinach and the people with me would not try the"liver"
!!!!!
cooking with all your senses.....
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cooking with all your senses.....
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post #8 of 27
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.
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post #9 of 27
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.......
cooking with all your senses.....
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cooking with all your senses.....
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post #10 of 27
Liver Mush(NC) and Scrapple(MD)!! Just the names are a turn off! And I can handle liver, when cooked properly...
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Sweet Dreams!!
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post #11 of 27
Hogs head cheese.....it's the gelatenousness
and the comment "we just put whatever was left but the squeel"
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cooking with all your senses.....
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post #12 of 27
What exactly is scrapple? bits of pig and cornmeal?
cooking with all your senses.....
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cooking with all your senses.....
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post #13 of 27
MaryeO~ did not mean to deride your breakfast treat....pate is close to the same...bits of pig and seasoning....it's when you get into a textural component or start talking about which bits. you know last night I had 3 pigs truffle pate with aspic and I can't justify why I have a problem wiht head cheese and not with pate covered in aspic.....anyone????

[This message has been edited by shroomgirl (edited 10-27-2000).]
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post #14 of 27
It has to be textural thing! I really con't handle the scrapple thing and I supposedly tried the best! But I to love pate with the aspic--who knows?
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post #15 of 27
Peanut Butter and Honey Sandwich dunked in Chili.....NOW IT'S WHERE IT BELONGS>>>>

What is souse....stuffed stomach? I'm not sure of some of these dishes.

St. Louis has a "farmers" market that has raccoons, skinned except the feet...sometimes beavers, possum.....NOPE NOT ME, I don't deal with rat tailed critters or any of the above.....it gets down to why bother? The flavor is not supposed to be wonderful so why? I don't eat all wild mushrooms either, even if they are edible or edible choice.....if it doesn't have flavor I don't bother.

[This message has been edited by shroomgirl (edited 10-28-2000).]
cooking with all your senses.....
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cooking with all your senses.....
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post #16 of 27
Except when it's noodles with a spicy peanut sauce. Mmmm.... That sandwich does sound pretty bad, though.
post #17 of 27
All this talk of gelatinous food makes me think of potjefletch (sp?)- a Flemish dish made with rabbit, veal and chicken simmered in a vinegared stock and chilled, then sliced. Head cheese it is NOT, but it's not a pate, either. It's definitely not gross to me, but my husband wouldn't touch it when my French friend served it during our visit there. Chacun a son gout, eh?

[This message has been edited by Mezzaluna (edited 10-28-2000).]

[This message has been edited by Mezzaluna (edited 10-28-2000).]
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post #18 of 27
My daughter, all on her own, with no help from me, developed a taste for jellied meat juices. I made her beef "jello" once, which she loved.
post #19 of 27
MaryeO many of us do the same thing...check out Restaurant Raves for different store info....Bakeries is a good thread.
cooking with all your senses.....
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cooking with all your senses.....
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post #20 of 27
My sister used to eat the eyes of a fish when I was a kid. (Must be a Philipino thing. My parents are from there.) I used to hate fish as a kid. Whenever my family would eat fish, I would surround myself with cereal boxes to avoid watching them. Unfortunately, I hated fish while I was living in ALASKA, for God's Sake.
post #21 of 27
I've never eaten them but we always served trout with the head on....until I got older I didn't realize how many people were squeemish about fish with their head intact.
cooking with all your senses.....
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cooking with all your senses.....
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post #22 of 27
Funny you should mention that shroomgirl. (to take it one step further) At my sister's wedding, the best man was told it is a family tradition for him to eat the eyes of the fish when presented with the whole fish (head in tact). It was quite the show, and quite the joke! Not to mention the beginning of a new tradition!!

But in asian cuisine, fish eyes are a delicacy.
post #23 of 27
Speaking of eyes, I don't know if it was a joke, but our Greek neighbors during my childhood used to tell us kids that they fought over the eyes of the lamb they barbecued in the back yard every Easter. The rest of it looked and smelled sublime, though.
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post #24 of 27
I could believe they ate the eyes. In France, lambs testicles are a delicacy. Except they changed the names Guess they thought it wouldn't look good on a menu. They call it mignonettes, the English equivalents would be cuties.


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When I get a little money, I buy books. And if there is any left over, I buy food.

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When I get a little money, I buy books. And if there is any left over, I buy food.

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post #25 of 27
getting back to squeemish ppl and fish eyes, i find that some ppl dont like their food staring back at them. Especially ladies, i have found in the past requests for things like prawns (shrimps to you guys) with their heads removed because the punters didnt like them staring back.
"Nothing quite like the feeling of something newl"
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"Nothing quite like the feeling of something newl"
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post #26 of 27
So do you serve peel-um eat-um shrimp with their head on....New Orleans does.

We have a local lamb guy that some of our more adventuresome chefs have asked for the whole lamb...head and all...I have heard the Greek restaurant does too....I've not seen it on the menus it must be a special of the Kitchen (possibly for the kitchen) and that's OK.
cooking with all your senses.....
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cooking with all your senses.....
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post #27 of 27
i was working in a cajun restaurant at the time - we remove the shell off the body, leaving the tail on and the head. being u/10 prawns/shrimp, they were quite large and the extra body size helped with the presentation.
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