Disgusting Foods

I pulled this link off of a food related newsgroup. I'm betting most of these items are readily available in the Chicago area. Has anybody eaten all 10?

http://www.lasvegasweekly.com/2004/06/17/cover.html

I'm sure everyone has tried the last one.[/url][/list]

Bruce wrote: Has anybody eaten all 10?

Bruce,

Nope, but I'm 9 for 10. Never encountered haggis in a can or I'd be 10 for 10

Enjoy,
Gary

Bruce wrote:I pulled this link off of a food related newsgroup. I'm betting most of these items are readily available in the Chicago area. Has anybody eaten all 10?

http://www.lasvegasweekly.com/2004/06/17/cover.html

I'm sure everyone has tried the last one.[/url][/list]

With the exception of Haggis in a can, yes, I have tried them all. Notwithstanding brains and Big Macs, I am generally enamoured by them, too.

Erik M.

Chalk me up as another 9 for 10 with no canned haggis.

I've been eating tounge since I was in diapers. It astounds me that people think it's gross.

[quote="wivgary1. Never encountered haggis in a can or I'd be 10 for 10
[/quote]

I'm 8 for 10 never having sea urchin or brains, but I have had haggis and it is definitely not to my liking.

Funny thing though on a recent radio morning program I learned that somwhere on the southside a company just opened, or is building a plant to make canned haggis here in Chicago. I'm not sure where it is but I heard it on WGN.

Flip

I'm a 9/10 gut too. Let's have a canned haggis party.

Flip wrote:I'm 8 for 10 never having sea urchin or brains, but I have had haggis and it is definitely not to my liking.

Flip,

Not just haggis, haggis in a can. I've had haggis, but not in a can.

Brains I can take or leave, please resist the easy joke, but sea urchin is delicious. Sea urchin is especially susceptible to mishandling, the fresher the better. My suggestion, for the first time out, is go to a well respected Japanese restaurant, such as Katsu, and order uni (sea urchin).

I am not doing you any favors here, sea urchin is a bit on the expensive side and addictive.

Enjoy,
Gary

Gee, I'm only at 5 for 10, but I will say that (as a consequence of my Dad's inexplicable liking for Jewish deli food, inexplicable in the sense that it's hard to know how you even acquire the taste as a Catholic from Kansas in the 50s) my mom use to make tongue and I would take tongue sandwiches to school and gross the other kids out with them. I think even then I knew that nearly all of them were just two generations, if that, away from life on the farm where tongue would have been everyday food.

Okay, I can see people being weirded out by brains and even tongue, but kimchee? It's just spicy cabbage, fer cryin' out loud!

I'm an 8 of 10'er (had steak tartare, but never kifto; also no haggis, ever).

I do believe that the time is right for us to seek out and consume haggis (I think we can forego the can).

Hammond

What a wimpy list. Kimchee? Please! And no ant eggs, no cow eyes? I want a real list.

Ann Fisher wrote:What a wimpy list. Kimchee? Please! And no ant eggs, no cow eyes? I want a real list.

I agree.

Maybe we should develop our own list. You know, with the burgeoning network of media professionals on LTH Forum, something like that could be "newsworthy" -- plus fun to do.

Hammond

On some MTV show, the guys made the girls Bull Pizzle milk shakes. That was pretty disgusting.

Nato? Where's the nato? No slime? Then not disgusting.

An appropriate occasion for eating haggis, though still a few months off, is Robbie Burns day on Jan. 25, honoring the birthday of the great Scottish poet. My only haggis-eating experience was at a Burns Day dinner in Cambridge, England. Much toasting with whiskey, a dramatic reading of Burns' ode to a haggis (see below), a ceremonial stabbing of the haggis with a dagger, and then down she went, eased along by still more whiskey. I actually liked it, although that may have been the whiskey speaking.

Patrick



Address to a Haggis, Robbie Burns

Fair fa' your honest, sonsie face,
Great Chieftan o' the Puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead.

His knife see Rustic-labour dight,
An' cut you up wi' ready slight,
Trenching your gushing entrails bright
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn they stretch an' strive,
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
Bethankit hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect sconner,
Looks down wi' sneering, scronful' view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro' bluidy flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll mak it whissle;
An' legs, an' arms, an' heads will sned,
Like taps o' thrissle.

Ye Pow's wha mak mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants nae shinking ware
That jaups in luggies;
But, if you wish her gratefu' pray'r,
Gie her a Haggis!

Where is Duck Fetus?

That's something I'm not sure I could eat, freshly cracked open from its egg...

Maple Leaf wrote:An appropriate occasion for eating haggis...

An whaur were you aa whan I was spieran' efter gustie receipts wi' male (that's male o' aits, or 'oatmeal' for aa you sudron, Inglis speikers)?

Tak tent o' this auld threid:

"Throdkin, haggis and skirlie: savoury oatmeal recipes."

An by the way, I dinna think muckle o' that laddie's list o' grugous an scunnersome fuids. Kim chi an steik tartar, fegs! Indeid, thir are naething. But guid auld Icelandic hákarl, there's ae gey an true grue!

Sir Antony 'Girdle Cakes' Bordough
Pitcrummy (Eastern Heilands)
Alba
_________________

But my favorite Scottish poet is of course, the immortal Ewen McTeagle:

'To Ma Own Beloved Mary.
A poem on her 17th birthday'

Lend us a couple of bob till Thursday
I'm absolutely skint
But I'm expecting a postal order
And I can pay you back
As soon as it comes.

ab wrote:Where is Duck Fetus?

That's something I'm not sure I could eat, freshly cracked open from its egg...

I was visiting some filipino friends this weekend who happened to have some fresh bolut on hand. Looks incredibly disgusting. First you break open the shell (top only) and drink the "juice". Then there is something that remotely resembles a yolk, then a mass that turns out to be the embryo. They say it's delicious. Luckily I knew what it was, so I did not accept their invitation to try it. They say it's delicious and nutritious. Bolut would be at the top of my list of disgusting food!

Bolut would be at the top of my list of disgusting food!

I have eaten Balut. The initial juice is like chicken soup. Eating the other bits was ok until I began studying and identifying, then I gave up.

There was a shop on Irving Park and Whipple called the Red Egg, which sold exclusively Balut. It was near my Grandparents, so I would stroll over to check out the shop. It took many, many visits to learn what they sold there. Even then, they would not sell me any. Years later, I bought my first and only Balut on Argyle.

Cathy2 wrote: Years later, I bought my first and only Balut on Argyle.

Cathy,

This reminds me, I meant to post that Viet Hoa, as of last week, has balut for sale. I have not tried, but, as one who has little fear of unusual (to me) foods, I'm looking forward to my first experience.

Description of balut at Filipino.com

Enjoy,
Gary

Viet Hoa
1051 W Argyle St
Chicago, IL 60640
773-334-1028

They left out the vilest of all, andouillettes - blech! Eat sh*t, literally.

Andouillette (XXXXXXX) isn't bad- I had some out in the sticks last week.

I actually tried it a couple of years back, by accident, after remembering a mention in a guide book. When I found the paragraph later in the trip it read "DO NOT eat andouillette unless you really like...."

And as for sesos, an old Mexican friend from an old bar said to me once "Ohhhh, so delicious, like buttery fish. If you go to a picnic where they have sesos for a dollar, you will have no more dollars." Upon further investigation, I elected to stick with buttery fish.

--trent

I am not too proud to show my unadventurous (when it comes to food anyway) nature and only lay claim to 6 of the list. I think that list must have been geared towards the 90% of people who are not chowists (what do you all call the non-chow initiated anyway? ) as a lot of that stuff is pretty tasty as others have mentioned and only sounds or looks gross

I will admit with some guilt that the only reason I ever got as far on this list as I have is because I've lived in Franklin Park for 23 years and when i am too lazy to head out too far i just hit one of the local mexican joints and have since tried everything on the menu and a few off menu items.

Which brings me to menudo, it certainly hasnt hurt me or millions of mexicans over the years and has probably helped. If you want to put something on a list for shock value I would strike menudo and add , and correct me on this spelling, barbacoa de cabeza or barbecued intact cows head. I personally cannot get enough of this stuff and wonder how this group feels about it.

I have been lucky enough to have this several ways, store bought (sometimes the stores americanize this and use a beef roast instead so be sure to ask) , in the restaraunt where it is kitchen cooked, and prepared as my neighbor does and has taught me how, buried in the ground on hot coals for a day (clearly the best method) Just think of mother earth as your personal crock pot! It is probably a lot easier to get a beef head than most people thinks as the supermercados in my zone all sell them from 14-22 dollars. Unless you are prepared to do a little bovine surgery yourself, ask the butcher to remove the ears, eyeballs and tongue . I suppose you could leave the ears on if you want but you must remove the tongue as it will affect the flavor.

bob

I was going to post this as part of the Moto discussion, following up on the theme of foods that may or may not be challenging to eat, but decided it was more appropriate here.

I don't think the packing peanuts (what one friend endearingly calls "ghost poo") would have been a challenge for me, considering that I have made, and eaten, kitty litter cake

Ah yes, that circulated among my cat-humor-happy relatives some years back, and spawned a family term for cat droppings, "nut-covered chocolate cat cluster."

Two words: widgety grubs, mate. Nearly ruined an Australia trip for me. I'm still in counselling.

How could they exclude "1000 year old eggs"?

Kimchee? That's snack food.

I nominate the fetal duck egg anthony bourdain ate in an episode of "A Cook's Tour".

Truly, truly disgusting.

Oh, and it amuses me that I've had two of them, but neither of them is a big mac.

I've really never eaten a big mac in my life. And I have no desire to ever do so.

Back to the barbacoa de cabeza. I had the opportunity to buy two organic cows from a farmer friend of ours for my restaurant. I gave one too one of my cooks for his birthday, feliz cumpleanos, and the other I smoked and braised whole for about 16 hours. I left intact the whole head, stripped it of all its meats; brain, eyes, tongue and cheeks, and made a delightful risotto with it for an appetizer special. Sold them all in one night. Even got a write up in the Wall Street Journal for it. However, heart is a little tougher sell. I have some fresh organic heart right now, but no takers. Anyone interested should come by MAS Restaurant in the next few days if they have a hankering for some achiote marinated anticuchos.