CliffMongoloid
Well-Known Member
I have scrapple in my freezer i need to try someday
One food you have never had... but are curious
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CreamyGoodness
Well-Known Member
I love scrapple with eggs and hot sauce.
I used to fry and eat a ton of scrapple. Love that stuff.
CliffMongoloid
Well-Known Member
The ingredients have scared me away haha
My GFs dad is a butcher and he Gave me a brick.... It literally looks like a brick
They have it on Easter morning at their house... I have yet to be of work for Easter since we have been together...
Maybe sat I'll bust it out
jhoneycutt
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Alligator
Subsailor
Life is Tough, Stupid makes it Tougher
Seal is good, we like it better than muktuk. Swan and Sandhill Crane is very good.
Would like to try Sea Urchin.
I love Morels and we do alot of foraging and collect quite a few in season up here.
Tupperwolf
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Caviar
gratus fermentatio
Well-Known Member
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.
Regards, GF.
Goofynewfie
Well-Known Member
Giant clam is good, my bil used to sail on a clam boat
I'm really lucky, I've got a wild game processor a few miles from me. I get to pretty much try everything meat wise I want. And the prices aren't terrible either.
Butcher Boy Rare Game Meats.
And it's the only place I know of where the general public who don't hunt can buy venison.
Butcher Boy Rare Game Meats.
And it's the only place I know of where the general public who don't hunt can buy venison.
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CreamyGoodness
Well-Known Member
Breadfruit.
I killed a rattlesnake last Summer at a 4th of July party. I skinned it and cooked it. The kids (mostly the boys) got a kick out of it, and went back to school and told their friends. Summer Memories. LOL
RattleSNACK:
I've tried buffalo, moose, venison, gator, mocassin and rattlesnake, wild hog and some insects. Would like to try squirrel, ostrich, and for vegetables maybe Kim-chi - sp?
Durian.
gratus fermentatio said:
I eat beaver a couple times a week at least.
You have no idea what you are missing....
woknblues
Well-Known Member
I am a bit of an adventurous eater. Just ask my belt! I love this thread.
As mentioned, they are pretty much usually prepared like chicken fingers. I would classify them as an indistinct chewy beef part. I was staying in a little one horse town during a power plant shutdown the company I was working for at the time had the scaffold contract. So I was there for a couple weeks. Ate the prairie oysters almost every day with a few beers after work. I think I liked the sauce (it was a mayo/chipotle type)...
Sounds just like tartar. I love that stuff. Eat it whenever I see it on a menu. I am searching for recipes.
Me too!
I really agree about the kobe. It IS good, but not at that price.
Durian is very interesting. I would say it is like a semi sweet/funky avocado.
I lived in the Philippines for 4 years. Balut is great. Some Balut is better than other baluts though! The cheaper ones are more "formed". You want a very immature duck fetus for it to be enjoyed. To be honest, your average Filipino does not even eat it. Bulut is classified as "pulutan", or "drinking food". You won't see it on the dinner table, etc.
Century egg and variants are really just cured/salted boiled eggs. Nothing terribly adventurous, but very tasty in salads or in soups, etc.
Chicken. Seriously.
I haven't had the best of the best for caviar, but I have had some god stuff, and I can say it is marginally better than the cheaper stuff, but not really worth it to me. I pick up a couple of jars of cheap lumpfish when I throw parties, and everyone likes it. I know it's not the same, but it's good enough for me.
As for dog, I did try it in the Philippines. We lived in the northern part, where the custom still lives on, though it is exceedingly rare (and mildly illegal). Like bulut, it is also more of a "drinking food", or impromptu accompaniment with drinks. It is said to make you feel "warm" inside, but in all honesty, I could not really tell it from goat or something like that.
Love it. Too bad it is so political. All the hand wringing about those geese, and it really looks like they live a happier life than at some large cattle slaughterhouse.
I like the cut of your jib, sir.
As mentioned, they are pretty much usually prepared like chicken fingers. I would classify them as an indistinct chewy beef part. I was staying in a little one horse town during a power plant shutdown the company I was working for at the time had the scaffold contract. So I was there for a couple weeks. Ate the prairie oysters almost every day with a few beers after work. I think I liked the sauce (it was a mayo/chipotle type)...
Sounds just like tartar. I love that stuff. Eat it whenever I see it on a menu. I am searching for recipes.
Me too!
I really agree about the kobe. It IS good, but not at that price.
Durian is very interesting. I would say it is like a semi sweet/funky avocado.
I lived in the Philippines for 4 years. Balut is great. Some Balut is better than other baluts though! The cheaper ones are more "formed". You want a very immature duck fetus for it to be enjoyed. To be honest, your average Filipino does not even eat it. Bulut is classified as "pulutan", or "drinking food". You won't see it on the dinner table, etc.
Century egg and variants are really just cured/salted boiled eggs. Nothing terribly adventurous, but very tasty in salads or in soups, etc.
Chicken. Seriously.
I haven't had the best of the best for caviar, but I have had some god stuff, and I can say it is marginally better than the cheaper stuff, but not really worth it to me. I pick up a couple of jars of cheap lumpfish when I throw parties, and everyone likes it. I know it's not the same, but it's good enough for me.
As for dog, I did try it in the Philippines. We lived in the northern part, where the custom still lives on, though it is exceedingly rare (and mildly illegal). Like bulut, it is also more of a "drinking food", or impromptu accompaniment with drinks. It is said to make you feel "warm" inside, but in all honesty, I could not really tell it from goat or something like that.
Love it. Too bad it is so political. All the hand wringing about those geese, and it really looks like they live a happier life than at some large cattle slaughterhouse.
I like the cut of your jib, sir.
gratus fermentatio
Well-Known Member
I should've seen that one coming, no pun intended.
BTW, I eat the bald beaver myself.
Regards, GF.
gratus fermentatio
Well-Known Member
We have a whole festival dedicated to the "Rocky Mountain Oyster," it gets a little wild sometimes:
http://testyfesty.com/sample-page/
Regards, GF.
dinnerstick
Well-Known Member
fugu.
i don't have a will, so i'd get that in order first
i don't have a will, so i'd get that in order first
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
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
houndsbreath
Well-Known Member
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.
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.
wailingguitar
Well-Known Member
LOL I was going to suggest Dreamland! Unfortunately, they don't ship out from the original location, which for some reason are the best, but I am sure the ones they shop are above average.
Where in Alabama were you? Having been all over the south, I am of the opinion that the BBQ from Gibson's and to a greater extent, the Shoals area (Wright's, Bunyan's, Southern, Singleton's) are about the best you can get for pulled style... I always get outside meat and the hot slaw at the four places in Florence is amazing.
As far as something I would like to have? Hmmm I want to eat Szechuan hot pot IN the Szechuan province. I have eaten it in Guangzhou and made it at home, but I want it from the source...
Ostomo517
Well-Known Member
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
wailingguitar
Well-Known Member
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!
Ostomo517
Well-Known Member
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.
wailingguitar
Well-Known Member
Yes cabrito is goat, however, the common meat used for barbacoa varies from region to region. In Northern Mexico, it is usually goat and some people in that region will actually call goats barbacoa. Honestly, I have only had beef barbacoa ONCE out of dozens of taquerias I have eaten in all over the country (every one of which I was the sole native English speaker in the place)
wailingguitar
Well-Known Member
Gotcha... love Mobile, almost moved there once. I was working for City Breweries and was at Magic City in Bham... When the brewer at Port City left, they offered me the job. However, it was July and when I went down and got a taste of the summer heat/humidity I gave them a resounding "thanks but no thanks!" I brewed there some, but mainly filling in while we hired and subsequently fired a couple different guys LOL
If you make it down to Florence, I'll turn you on to some of the BBQ here!
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.
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wailingguitar
Well-Known Member
Nice
... the BBQ in Northwest Alabama is actually sort of an offshoot of Carolina style. I think Bob Gibson learned from someone in Carolina, gave it his own twist and then it disseminated from there. Not 100% sure if that is how it happened, but that is the way I heard it, including from the owner of one of the local joints.
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CreamyGoodness
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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.
liquiditynerd
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Im subscribed just to see what I haven't had! I havent even heard of some of these. I'm fortunate to have travelled as well, and I do not shy away from culture or food.
wanted: hagus, turtle (i"m about to catch one, I just got the hook), snake ( I LOVE eel), any game I havent had yet, again still reading for recommendations
Recommended: squid eggs (or eyes) my Thai isnt great, its one of my favorite dishes, you find it in food carts in some areas of Thailand. Grasshoppers in Oaxaca Mexico- best beer munchie out there i SWEAR. and yes fish roe, theyre plump with em now, especially the whiting I caught over the weekend. Mix em with an omlette, Booya.
And of course................Southern freaking BBQ. You fixin to derail this here thread of Creamy's by going there my friend. No state, city, town or chef is bout to let that one slide! Lemme tell ya' dry rub (starts a spice war and theyre all secret) mariande (starts a time and recipe war and theyre all secret), wood or charcoal (starts a huge debate and youll never find out where they get the wood from), time and flips (oh lord here we go again), slather/soak/or dry (the night sets in and the debate just got interesting), now you havent even got to the sauce yet and that is broken down into a whole nother Forum! Yes sir and madame, you better have you some southern BBQ and tell the chef its the best youve ever had..... trust me.
You ever make it Savannah , yeah we'll throw down.
wanted: hagus, turtle (i"m about to catch one, I just got the hook), snake ( I LOVE eel), any game I havent had yet, again still reading for recommendations
Recommended: squid eggs (or eyes) my Thai isnt great, its one of my favorite dishes, you find it in food carts in some areas of Thailand. Grasshoppers in Oaxaca Mexico- best beer munchie out there i SWEAR. and yes fish roe, theyre plump with em now, especially the whiting I caught over the weekend. Mix em with an omlette, Booya.
And of course................Southern freaking BBQ. You fixin to derail this here thread of Creamy's by going there my friend. No state, city, town or chef is bout to let that one slide! Lemme tell ya' dry rub (starts a spice war and theyre all secret) mariande (starts a time and recipe war and theyre all secret), wood or charcoal (starts a huge debate and youll never find out where they get the wood from), time and flips (oh lord here we go again), slather/soak/or dry (the night sets in and the debate just got interesting), now you havent even got to the sauce yet and that is broken down into a whole nother Forum! Yes sir and madame, you better have you some southern BBQ and tell the chef its the best youve ever had..... trust me.
You ever make it Savannah , yeah we'll throw down.
Casu Marzu
dinnerstick
Well-Known Member
wait a sec- the term sweetbreads apparently has more than one meaning- one being what i know as sweetbreads; calf or lamb thymus gland, and another being, well, balls. so which meaning are we talking about here?? thymus sweetbreads can be divine, dredged in flour, fried quickly, served with rich sauces, then i too can get a bit overenthusiastic about them, or they can indeed be too much, overcooked, tough, gamey. but i've never (knowingly) had the balls variery.
Id like to try a Chicago deep dish pizza
BargainMugs
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I've always wanted to try good head cheese.
