CliffMongoloid
Well-Known Member
I have scrapple in my freezer i need to try someday
I have scrapple in my freezer i need to try someday
I have scrapple in my freezer i need to try someday
I used to fry and eat a ton of scrapple. Love that stuff.
I want to try seal, kangaroo, and way too many others to list. can't really think of many things I would not try. I tried porcupine one time, was pretty good.
I'd like to try elephant, zebra, wildebeast. I've had rattlesnake (VERY TASTY!) but I'd like to try python. I hear beaver is good, and I'd like to try horse, camel, emu, bear and giant clam. And Humbolt squid; maybe even the elusive giant squid.
Regards, GF.
Not even that odd I guess, but I've always wanted to try alligator. And now that passedpawn mentions it, I'd try snake too.
gratus fermentatio said:I hear beaver is good, and I'd like to try horse, camel, emu, bear and giant clam. And Humbolt squid; maybe even the elusive giant squid.
Regards, GF.
Just for fun, Rocky Mountain oysters
Here in Germany, they have something called Mett. It is some sort of cured ground beef but you would honestly think its raw. They serve it on bread with onions.
Igitt wie Sau!
I want morels. Never had them. All the foodie blogs are talking about how it's hunting time.
I'm curious about Durian. Kobe beef is good, but expensive, and I'm not sure it's worth the expense. But, i think i can make most steaks taste good.
Balut. Curious, just not curious enough to actually try it.
Century egg. See above.
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Birds nest. Wash, Rinse, Repeat.
I have had the Kopi Luwak tho'. Earthy.
Rabbit.
I'd like to try the world famous Russian Beluga caviar, though I don't think I'd like it due to the salt content, maybe if they had a sale on a low sodium variety. Creamy, if you like fish roe, you should try ikura next time you go for sushi. It's salmon roe & it's sooooo tasty! I could eat a whole bowl of it with a spoon.
I'd like to try the surstromming. Though any food that has laws passed against eating them indoors must be approached with a little caution. I'd like to try some of the exotic meats like kangaroo, ostrich, iguana, etc...
I'd feel a little weird eating dog, but I like to think I'd be able to get past that & try it.
I'd like to try abalone, sea urchin & sea cucumber, but the sushi places in Missoula never have any of them. I'm pretty sure I'll have to go to Seattle for those.
Regards, GF.
Foie Gras. I never had the budget to try it, and now it's too late as I live in CA and think of the poor animals :cross:
I'd like to try elephant, zebra, wildebeast. I've had rattlesnake (VERY TASTY!) but I'd like to try python. I hear beaver is good, and I'd like to try horse, camel, emu, bear and giant clam. And Humbolt squid; maybe even the elusive giant squid.
Regards, GF.
I eat beaver a couple times a week at least.
You have no idea what you are missing....
Just for fun, Rocky Mountain oysters
Real Southern BBQ is different depending on what part of the South you live in...There is Southern Plains (TX/OK) BBQ, that is different. I have lived in Alabama, Oklahoma, Louisiana, Alabama(again) and West TN. Despite being a true southern boy, I have to say the Southern Plains BBQ was the best all-around. *I have not had Carolina style BBQ
But when I want real good Southern BBQ, as in Deep South, I love Dreamland
Ribs. http://www.dreamlandbbq.com/ShippingInfo.aspx
For pulled Pork I have to go with the Shed in South Mississippi http://theshedbbq.com/menu/
By the Way Dreamland Ships world wide
I've always wanted to try sweetbreads just to say I ate them.
Anybody ever try lengua (beef tongue)? Some of the hole-in-the-wall Mexican places serve it in tacos down here. Done right, it is very similar to slow cooked roast / brisket.
Lengua is delicious! I usually make it about every 2-3 weeks the fiancee and I love it. Ive been eating it all my life but just introduced it to her this year, she really loved it
I like lengua tacos, but (other than the obvious Al Pastor, Chorizo, etc), what I REALLY love is cachete, which is cheek... mmm.... barbacoa, which is usually goat, is delicious too. A taqueria I used to go to when I lived in Oregon made mutton tacos from time to time, I can't remember what they called it in Spanish, but the lady said it was adult sheep (i.e. mutton) they made a special sauce to go with it that was like a pureed jalapeño sauce with some mint in it... oh my lord, that was good!
Where in Alabama were you?
Actually barbacoa is usually beef. Which i also make often. Your taking about cabrito.
Born in Mobile, left after 21 years, moved back to Clanton, AL(half way between Montgomery and Birmingham) for about 5 years in my early 30s.
Mobile is still "home". love it down there.
For Carolina a style BBQ, this vid is an excellent 5min explanation of how its made. This is just like how we do it when we buy a pig. The Carolina style BBQ sauce is made from vinegar, ketchup, salt, red pepper, black pepper, a bit of sugar. I Dont know the exact proportions, and may be leaving something out, but could find out from my parents.
http://www.youtube.com/watch?v=C3tAgqfAUik
I've always wanted to try sweetbreads just to say I ate them.
Anybody ever try lengua (beef tongue)? Some of the hole-in-the-wall Mexican places serve it in tacos down here. Done right, it is very similar to slow cooked roast / brisket.
I've had sweetbreads that were nothing to write home about and I have had sweetbreads where I wanted to be alone in the room with them. When done right, they can bring tears to your eyes. I heartily suggest you try them more than once until you get a good plate of them.
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