What do you eat that makes others go "eee-ew!!"

[Carmeow]

This ENTIRE thread is making me feel queasy...and making me ashamed that the craziest thing I like is drinking entire jars of pickle juice.

I'll never be a true Texan since I hate okra, grits, crawfish, steak, boudain, and gumbo.

[concretegurl]

Originally Posted by capt_noonie

Are u sure that wasn't Korean style? They eat baby octopus still alive. Japanese eat full grown octopus and in slices.
Cooked.

LoL I wouldn't put it past a french guy who runs Japanese restaurant to serve a Korean dish...

[capt_noonie]

Originally Posted by concretegurl

LoL I wouldn't put it past a french guy who runs Japanese restaurant to serve a Korean dish...

LOL bc OMG around here it's 99% Korean owned sushi places. It'd be funny if it was ever the other way around! Not that there is anything wrong with Korean owned and run Japanese/sushi joints, but seriously there aren't that many Japanese in this country compared to other asian ethnicities and Japanese is what's in demand.

But eating octopus (live in baby form) is def Korean. Was it a baby arm wrigiling on your plate or a ginormus tentacle capable of strangling a gorilla?

[capt_noonie]

Originally Posted by Potter

Hmmmm ever heard of century egg, sambal belacan, bak kut teh or durian, the king of fruit? I love all of those and they are food that a lot of people will stay away from!!! Hubby is scared to death of all of those! hhahhaa

Century egg is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The transforming agent in century egg is its alkaline material, which gradually raises the pH of egg from around 9 to 12 or more.

It's "Thousand year old egg" not century egg, and is one of my favorites. It's KID stuff. Halved or quartered in congee with sesame oil and ginger. A thousand is ten times better than a century

You want gross? Bulot. Period. Feathers, beak, feet, everything.

[McheleM]

Originally Posted by sugarmamma

)


Even though I can barely draw a circle

Ha ha ha. It took me 4 tries to draw a princess because I couldn't get her stupid head on the page...

[capt_noonie]

Wow I read thru the first three pages and what can I say? BORING! What that what was gross inducing back in the day of 2008? Chicken gizzards? OMG really? They have that at Roscoes Chicken and WAffles and one of their specialties. You wanna know what I've had that you would think was gross?

No? Too bad. Here it is.
Fish eyeballs (ask Roni)
Fish brains too (my mom told me it'd make me smart and boy was she right!)
Fish cheeks and collar too come to think of it
Uni (my fave)
Ikura (salmon eggs, omega 3s!)
Jellyfish ( you guys are so missing out)
Shrimp, crab, lobster, crawfish brains and their eggs (again missing out)
beef tendon ( so tender and flavorful)
chinese chives (does not smell like garbage once you cook them!)

[McheleM]

Originally Posted by capt_noonie

Shrimp, crab, lobster, crawfish brains and their eggs (again missing out)
)

I might could eat these if we got them to go, drove straight to the emergency room, told them I needed a room, an epi pen and an o2 monitor lol. STAT.

[sugarmamma]

Originally Posted by capt_noonie

Wow I read thru the first three pages and what can I say? BORING! What that what was gross inducing back in the day of 2008? Chicken gizzards? OMG really? They have that at Roscoes Chicken and WAffles and one of their specialties. You wanna know what I've had that you would think was gross?

No? Too bad. Here it is.
Fish eyeballs (ask Roni)
Fish brains too (my mom told me it'd make me smart and boy was she right!)
Fish cheeks and collar too come to think of it
Uni (my fave)
Ikura (salmon eggs, omega 3s!)
Jellyfish ( you guys are so missing out)
Shrimp, crab, lobster, crawfish brains and their eggs (again missing out)
beef tendon ( so tender and flavorful)
chinese chives (does not smell like garbage once you cook them!)

Off from that list, I have had beef tendon..... and lets not forget the TONGUE

[capt_noonie]

LOVE lengua. I have it at least once a week.
Growing up we would eat at this hong kong style cafe and us kids would always get ox tongue. It's served cut into a steak, so not the whole tongue, but not diced up the Mexican way. Hong kong food is funny, it's half Chinese half westernized food. So with your ox tongue you get a choice of rice or spaghetti.

[concretegurl]

Oh my gosh yeah growing up I'll never forget hanging out with one of my best neighborhood school friends, her dad was hawaiin and japanese.

He introduced us to all kinds of new foods, he made us sandwiches to take to the park, they were so good.
Cow tongue baloney!

[concretegurl]

Oh my gosh yeah growing up I'll never forget hanging out with one of my best neighborhood school friends, her dad was hawaiin and japanese.

He introduced us to all kinds of new foods, he made us sandwiches to take to the park, they were so good.
Cow tongue baloney!

[capt_noonie]

How about spam musubi? That's something that gets people every time. You eat SPAM?! Eww! Lol i love spam.

[sugarmamma]

Originally Posted by capt_noonie

How about spam musubi? That's something that gets people every time. You eat SPAM?! Eww! Lol i love spam.

I love spam! Especially fried ( well, not really fried, crisped up)

I also love it in "corned beef" hash

[capt_noonie]

I can't take corned beef hash. I've tried it in so many places and it's just way too salty and mushy. I always imagined it to be crispy.

Oh! Deviled ham! I love that stuff! It's like poor man's pate. I used to eat it on white bread, no crust, with butter! OMG artery clogging for sure!

[sugarmamma]

Originally Posted by capt_noonie

I can't take corned beef hash. I've tried it in so many places and it's just way too salty and mushy. I always imagined it to be crispy.

Oh! Deviled ham! I love that stuff! It's like poor man's pate. I used to eat it on white bread, no crust, with butter! OMG artery clogging for sure!

If the hash is done right and homemade it SHOULD be crispy~ I think this is best achieved on a flat top grill or in a cast iron skillet using real butter.

It's pretty salty I guess, but that doesn't bother me as long as it's loaded with black pepper too