Post by: Three Hawks on January 09, 2010, 05:57:54 AM
One of mine is canned sardines, the ones in the big oval flat cans. Mom would scrape 'em into a big flattish bowl and mash 'em all up then pour the mustard sauce in and mash that all up, then she'd mince half a real strong yellow onion and a kosher dill pickle and mix that in. If it was too dry, she'd add Miracle Whip. She made sandwiches out of it. I was married and had a kid before I could eat that crap, about 30 years old. Now it's one of my favorite lunches, I can barely get enough.
Another disgusting food that I can hardly get enough of now is sauerkraut. When I was a kid I'd rather have a big bowl of stewed dirt than a spoonful of sauerkraut. Now I really like the stuff, especially a brand called Flannery's or Flaherty's packed in plastic bags in the cooler section. I like it cold, and rinsed a little in a colander. Sometimes I get really hungry for it, buy a 2 pound bag and just sit in the kitchen and eat the whole thing. A real treat is a ring Polish Sausage and kraut with boiled potatoes and butter. After a meal of that, I have a driving urge to invade France.
When I was a kid, if mom was eating sauerkraut and ice cream for breakfast, we knew a new little brother or sister was on the way. Another baby at our house was like Christmas, a birthday, and Sunday dinner all week. While Mom was pregnant she was as happy as a pig in a trough of apples. There was almost nothing any of us kids could do to make her mad. Mom said the reason there were so many of us was that Dad was hard of hearing. She'd ask him, "Ya wanna get up or what?" and he'd say, "What?"
Good grief, this thread is already starting to drift.
So, what's your favorite disgusting food?
Three Hawks
Post by: Roaddog on January 09, 2010, 06:58:54 AM
Post by: greyhunter on January 09, 2010, 07:01:30 AM
I know it's good for me, but I don't care if ya put ketchup,hot sauce,er anything else on it, it still has that texture and taste that makes my skin crawl! On the other hand, I do like( brunswerger) liverwurst an onion an mayonaise samwiches, go figure. Oh, an don't try to slip no Rrrrrhutebegger on the table either , they'll be a fight. Kipper snacks with crackers, yum.
Post by: vermontfreedom on January 09, 2010, 07:59:04 AM
still hate beets, especially pickled, but love asparagus
i've always like all seafood: sardines, anchovies, oysters, mussels, clams, all shellfish), etc. and I love liver
i'm always trying new things, so for the first time ever a few years back i picked up some liverwurst and something similar at a butcher shop - love it.
Post by: Fletcher on January 09, 2010, 11:04:52 AM
If to me I won't eat it.
(e.g - olives, raw green or red peppers, hot chilies)
However that which my wife and kids don't like but I DO:
Liver and Onions
New England Boiled Dinner - Ham or Pastrami, Potatoes, cabbage
Lobster or Crab
Oysters
Fruit Cake
Things I have had for the ethnic experience but would not make a habit:
Bolied Dog at Blackfoot Pow Wow
Raw Octopus and Squid at Koerean Wedding
True Muk Tuk at Upik Banquet in Kotzebue AK
Ouzo and some weird concoction of goat meat wrapped in grape leaves at a Greek Wedding
Raw Liver from my first Elk
True Korean Kimshee aged at least 10 years
Real New York Pizza in New York City
If I think of more I may edit - but right now I am hungry for Breakfast
Post by: vthompson on January 09, 2010, 11:36:52 AM
My mom and grandmother has tried at various times down through the years to get me to eat them and I never have. I would rather go without than to eat them.
Post by: Buffler Razz on January 09, 2010, 12:01:47 PM
some kind of shell fish we plucked off the rocks while snorkeling in the Bahamas
Pickled Kimshee
Pickled Caribou heart
raw quail eggs
fish eggs, raw
salted minnows (we were fishing and I was hungry)
all kinds of sushi
All kinds of raw meat, beef deer elk
Heck, serve it up and Iron Belly Razz will give it a try!
Post by: R.M. on January 09, 2010, 12:17:09 PM
Post by: BEAVERMAN on January 09, 2010, 01:33:26 PM
Post by: Chairslayer on January 09, 2010, 04:55:20 PM
Post by: jbullard1 on January 09, 2010, 06:01:02 PM
Remember eating them, as a kid, until I realized what they were!!
during a Hog killing in the 60's
Now liver cheese, liverworst, is a deli meat I ask for as my wife shops
Go figure!!
I love pork and beef liver fried in onions and served with a sawmill gravy
But I Hate OKRA although I grow it each year
OKRA I HATE in any form or fashion living or dead
Post by: Puffer on January 09, 2010, 08:30:55 PM
I love Liver & onions, esp. from a young deer. Sauerkraut with anything, I also like potato, onion sandwiches .
I know, NO TASTE, but remember I belong to the TMA>
Puffer
Post by: WhiteBlanket on January 09, 2010, 11:47:57 PM
But I am disgusted by cold breakfast cereal in milk. I can get it down if I have to dry, but not with milk, especially if it's sweet. Go figure.
Post by: bluelake on January 10, 2010, 12:16:35 AM
Quote from: "Fletcher"
True Korean Kimshee aged at least 10 years
If kimchi is fermented for 10 years, I doubt anyone or anything would eat it. Most isn't more than a week or two old, with the exception of kimjang, which is stored for the winter. I love kimchi, although my first experience with it before I first came to Korea twenty-six years ago was not pleasant.
Quote from: "WhiteBlanket"
I love most of the foods mentioned here, as well as others. I even enjoy natto, Japanese fermented soybeans. The first thing noticed by the uninitiated after opening a pack of natt? is the very strong ammoniacal smell, akin to strong cheese. Stirring the natt? produces lots of spiderweb-like strings. The natt? itself has a consistency somewhat akin to a glue stick.
I've never had natto before, although I know of it. I have had, however, hong-uh, which is a fermented skate. It also has a very strong ammonia aroma and will seem to burn the tongue. I can't stand the stuff (most people can't, although if someone likes natto, they might). There is a fermented bean soup here in Korea that I love, but many people can't take; it's called cheonggukjang. Koreans watch in amazement when I eat it.
While growing up, I cannot remember any food I didn't like. I ate ravenously foods that kids, typically, don't like, such as spinach, broccoli, cauliflower, apspargus, etc. I still love 'em. I didn't have a great love for morel mushrooms as a kid, but I ate them and really like them now.
It's interesting when I ask my Korean university students what foods they don't like. Many of them don't like traditional Korean foods. Also, a great number specifically don't like vegetables--carrots were often mentioned. It's sad that traditional foods have given way to cholesterold-enhancing fast foods; don't get me wrong--I love a good burger with fries now and then, but there are young people who eat nothing else.
On the other side of the coin, my wife has placed me on a diet. She's a great cook and all, but I get tired of the same thing day in and day out. I could just about go for the aforementioned burger and fries right about now...
Post by: snake eyes on January 10, 2010, 06:10:34 AM
Wow,what a great topic to bring up. I hesitated about 2
seconds before coming up with an answer. I personally had two:
#1 was lima beans....This one I got by with because at the time
we had a boxer dog that loved them.In the event I would have to eat one I swallowed them.
#2 was cranberries or cranberry sauce.Even my boxer could not save me on this atrocity.Thank Heaven it only showed up on
Thanksgiving.Fortunately I was only made to eat one spoonful,
being Thanksgiving and all.
I also must admit I hated chili because of the kidney beans.
These days it is a favorite when made with pinto beans.
Go figure :?
BTW, I love sardines in mustard sauce,sauerkraut and pork,
spam and anchovies,raw oysters and snails and Limburger cheese.
There is just no explanation for an individuals taste.
Post by: rickevans on January 11, 2010, 09:26:38 AM
Deer liver yes, cow/calf liver no.
Post by: Fletcher on January 11, 2010, 01:19:48 PM
I have had versions since, and not my favortie thing fer sure.
Post by: Old Salt on January 11, 2010, 02:29:08 PM
I can say the same about my first experience with boiled okra. I will eat fried okra now.
Lima beans were always pretty repulsive. Now I'll eat them but not as a first choice.
Salt
Post by: mario on January 11, 2010, 03:20:26 PM
Muktuk- Had a Yu' Pik girlfriend for a while...
Caviar/Roe- Sturgeon, Salmon, sea urchin
Foie Gras- Fattened duck/goose liver
Fried sweetbreads
Roasted beef marrow
Bear intestines roasted over open flame- Hung out with Athabaskan folks.
Porcupine
Sashimi- various species of fish served raw. Favorites are ahi tuna and King salmon.
Like them all except the Muktuk. Like chewing raw, unsmoked bacon.
Mario
Post by: Bigsmoke on January 11, 2010, 05:28:41 PM
She has come up with the thought of placing the heel off a loaf of bread over it and microwaving it. That absorbs some of the odor, but not quite all. Brings it down to the level of hard boiled egg and beer phartz. Geez, I'm getting queezy just thinking about it. Gotta go puke.
Post by: Uncle Russ on January 11, 2010, 05:50:23 PM
Quote
She has come up with the thought of placing the heel off a loaf of bread over it and microwaving it. That absorbs some of the odor.............
Really? :Doh! Geesh, the things ya learn on this forum.
Russ...
Post by: bluelake on January 11, 2010, 06:16:40 PM
Quote from: "Fletcher"
Well Blue Lake - my Korean host assured me that it was, and it tasted pretty gnarly. I have been duped before as the brunt of pranks or 'practical jokes', but they certainly appeared to be sincere about it. Perhaps I'll never know !
I have had versions since, and not my favortie thing fer sure.
Well, anything's possible and gnarly would be putting it mildly
There are, literally, thousands upon thousands of varieties of kimchi (they vary by region and even household). There are some that I don't care for at all--especially those heavy on the fish sauce or salt. There are others that I just can't get enough of.
Post by: Bigsmoke on January 11, 2010, 06:17:28 PM
I had never heard of it either.
Post by: Loyalist Dave on January 11, 2010, 07:12:29 PM
The hosts at the reservation thought it pretty funny too. The movie is correct, "dog makes a fine meal".
LD
Post by: bluelake on January 11, 2010, 07:36:51 PM
Quote from: "Loyalist Dave"
The movie is correct, "dog makes a fine meal".
I've had it a few times here in Korea. It's o.k., but I don't go out of my way for it.
Post by: Buffler Razz on January 11, 2010, 08:15:24 PM
Post by: Stryker on January 12, 2010, 11:45:58 AM
Goetta is pretty much a regional thing here in the greater Cincinnati / Northern Kentucky area. It's pork shoulder or butt, cooked with chopped onions, steel cut oats and spices. It's then chopped up or ground and stuffed into bread pans to firm up. Then you can slice it and fry it up in a tad of bacon grease and serve it with eggs and hash browns or eat it on a sandwhich.
Post by: Loyalist Dave on January 12, 2010, 08:26:00 PM
LD
Post by: ManyVoices on January 12, 2010, 08:57:04 PM
My cholesterol level doesn't really like all the organ meats in haggis, but, hey, maybe all the oatmeal in it makes up for it! Ah, well, it's just once a year for Robert Burns dinner. 'Sides, there's always the sauce - which, for the uninitiated, is usually single malt. :hey-hey
Post by: snake eyes on January 13, 2010, 08:16:36 AM
headcheese but I like better.Has a very strong vinegar taste.
snake-eyes
Post by: 2-bellys on January 13, 2010, 10:46:29 AM
Post by: ManyVoices on January 13, 2010, 02:36:32 PM
Quote from: "2-bellys"
scrambled eggs and fresh hog brains. :sleep
Post by: Roaddog on January 14, 2010, 05:59:15 AM
Post by: snake eyes on January 14, 2010, 08:09:02 AM
Quote from: "Loyalist Dave"
Sounds better than scrapple, IF you read the label on the scrapple package..., not recommended.LD
LD,
I make my own "scrapple",and fried up properly,it is a perfect addition to any breakfast. I like it better than just fried sliced mush!
If you like fried mush,you will love
SCRAPPLE IMO
snake-eyes
Post by: Cutler on January 16, 2010, 01:56:42 PM
Post by: snake eyes on January 17, 2010, 04:16:52 AM
snake-eyes
Post by: Stryker on January 19, 2010, 11:07:43 AM
Quote from: "Loyalist Dave"
Sounds better than scrapple, IF you read the label on the scrapple package..., not recommended.
LD
I agree, Goetta doesn't have the organ meat (or other stuff) included. I had scrapple once in a Pennsylvania diner. When I asked what was in it, the waitress told me "Everything but the oink." I don't know about anyone else, but I could definitely taste a hint of liver in it.
Post by: bluelake on January 19, 2010, 08:15:18 PM
Post by: Loyalist Dave on January 19, 2010, 09:15:08 PM
Quote
I make my own "scrapple",and fried up properly,it is a perfect addition to any breakfast.
I didn't mean to imply that I didn't like it..., I just suggested that one should not read the label too close!
LD
Post by: mike rumping on January 20, 2010, 04:27:07 PM
Here's something I copied some time ago on line: GOETTA
The origins of Goetta, a popular Cincinnati Oh./Covington Ky. breakfast food, are obscure, but it may be another excellent example of how regional cuisine is influenced by the blending of immigrant groups. Cincinnati is a laboratory for these effects. (This is not the same as "fusion" which describes the product of a Japanese chef who studied in Tuscany.) Some say Goetta (originally pronounced "gœ'-ta" but today pronounced "gedda") comes from Scrapple, a Pennsylvania "Dutch" (German) dish from a neighboring state. Others say it's a frontier form of Haggis, brought into the Ohio Valley by Scots-Irish migrants via Kentucky. Adding to the mystery is the fact that the name "goetta" is not used anywhere outside the greater Cincinnati area.
It's reasonable to believe that the Irish-oats pancakes (actually, a polenta, or pan-fried thickened oat porridge or mush) eaten by the Scots-Irish in Kentucky, and sometimes richened with humble pork (or organ meat) scraps to make a hearty Haggis substitute, was adapted by an Amish/German Scrapple recipe in Cincinnati or Covington, using the Irish polenta in place of the corn meal polenta to thicken and stretch the meat scraps into a cheap, high-energy meal.
The basic ingredients are meat scraps (leftover pork, beef, or organ meat such as hearts) and steel-cut oats (called "pinhead oats" in Cincinnati). Modern recipes call simply for supermarket ground pork or ground pork and beef, but traditionalists will use the meat from boiled pork neck bones, a tribute to Cincy's pork-processing heritage.
The steel-cut oats may be hard to find. You cannot substitute Quaker Oats or rolled oats or any other kind of oats (except pinhead oats) and get correct results. Some specialty food stores, "health-food" stores, and yuppie supermarkets carry Steel-Cut Irish Oatmeal, or you can find it online. Of course, if you live in the Greater Cincinnati area, you can find original pinhead oats marketed under the Dorsel brand.
There is a traditional (long) way and a shorter way to prepare this dish. The traditional way is to start two days ahead of time (unless you have cooked pork meat and broth at hand) using pork neck bones. The shorter way can be done in a couple of hours, but on the day prior, using leftover cooked pork or ground pork or pork sausage, ground beef, and prepared stock. The traditional way is no more difficult, but requires more planning, and is cheaper. The shorter way must still be prepared the night before, since the mixture must be refrigerated before pan-frying. (Yes, you can buy or mail-order prepared goetta, but then you wouldn't have read this far.)
This is also a good dish for a crockpot or slow cooker. Read the recipe and decide which way you want to do it based on how much time you have and your shopping preferences.
Goetta
(Serves 6)
2 lb pork sausage, ground pork and/or beef
or 4 lb neck bones
5 c pork broth or chicken or vegetable stock
or 8 c water
1½ c very finely chopped onion
(1 large onion)
3 t salt
½ t pepper
½ t sage
¼ t thyme
4 bay leaves
2½ c pinhead or steel-cut oats
½ c cornmeal to thicken
PREPARE THE BROTH AND MEAT BASE
In a large stockpot or saucepan, brown the neckbones. Add the chopped onion and sauté until soft. Cover with at least 8 c water, season with salt and pepper, add spices and bay leaves, and simmer for 2-3 hours until meat is tender. Strain broth and reserve 5 cups. Pull off meat from bones and return to stock. Return onion to stock. Degrease stock (best method is to chill overnight and remove solidified fat from surface).
If using ground meat, sauté meat and chopped onion in large saucepan until meat is brown. Season with salt, pepper, and spices, stir, add the chicken or vegetable stock, and heat until boiling.
PREPARE THE GOETTA MIXTURE
Heat the base until boiling. Add the oats, stir, reduce heat, and cook slowly, stirring occasionally, one hour or until thickened. If too thin, add cornmeal as necessary to achieve desired consistency.
PREPARE THE GOETTA
Spoon the mixture into lightly greased loaf pans and allow to cool. Refrigerate overnight.
FINISH AND SERVE
Post by: Loyalist Dave on January 20, 2010, 06:57:57 PM
Quote
Goetta is a peasant food of German origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat and oats. Pronounced gétt-aa, ged-da or get-uh Americanized pronunciation, this dish originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. The word "Goetta" comes from the Low German word götte.
From Wikipedia
LD
Post by: mike rumping on January 22, 2010, 02:10:34 AM
As I said it was 'something I copied some time ago on line.'
But looks like i'd better change that, right? lol
Fact is it's now changed. Mike
Post by: 2-bellys on January 22, 2010, 11:45:47 AM
Post by: Loyalist Dave on January 23, 2010, 07:18:03 AM
Quote
As I said it was 'something I copied some time ago on line.'
But looks like i'd better change that, right? lol Embarassed
Maybe or maybe not. No idea if the Wiki quote is accurate as it could very well be from the one guy in Cincinnati who is telling everybody that it's German.
I tried to see if there is a low-German/English dictionary online, to see what the word "götte" means, as maybe it means "oat hash" or something like "jumble" but I couldn't confirm anything. For all we know it's from an escaped slave who took refuge with some German speaking folks in Ohio, and was indeed based on the idea of something like scrapple that the German immigrants called Götte. LD
Post by: Gordon H.Kemp on January 23, 2010, 01:20:38 PM
Post by: Loyalist Dave on January 24, 2010, 11:53:28 AM
That lawn runoff runs into the rivlets that the horses drink, let alone the grass they eat. AND..., horses used for meat are used for another reason first..., so as they are not being raised for specific human consumption..., the source of their food intake isn't always controlled as well as beef. That's also why I don't eat suburban rabbit, although I could trap my limit of them every year, because I see them munching on local lawns. Beware of mutton from sheep kept near the suburbs as well. LD
Post by: Stryker on January 28, 2010, 09:19:41 AM
Quote from: "mike rumping"
Goetta
(Serves 6)
2 lb pork sausage, ground pork and/or beef
or 4 lb neck bones
5 c pork broth or chicken or vegetable stock
or 8 c water
1½ c very finely chopped onion
(1 large onion)
3 t salt
½ t pepper
½ t sage
¼ t thyme
4 bay leaves
2½ c pinhead or steel-cut oats
½ c cornmeal to thicken
The Goetta I was raised on basically had just salt and pepper as the seasoning. But pork neck and shoulder meat (the cheap cuts) were pretty much the norm, beef was never used or added by my moms recipe. I have an Aunt though who likes a 2-1 mixture of Pork to beef for hers. Talking about got me thinking, my wife had never bought it. When I asked her about it she had never even heard of it. Bought some the other day and she really enjoyed.
Mom's recipe is
2 to 3 pounds pork shoulder, bone in
8 cups water
3 cups chopped onions
2 large bay leaves
1 to 2 ribs celery, chopped, with leaves
1 tablespoon salt
1 to 2 teaspoons pepper
3 cups steel cut oats
Place meat in large, heavy-bottomed pot (11 quarts or larger) with water, onions, bay leaves, celery, salt and pepper.
Bring to a boil and lower to simmer. Cook, uncovered and stirring occasionally, for 2 hours.
Meat should fall from the bone.
Strain meat and vegetables from liquid and when cool enough to handle, chop finely.
Set meat and vegetables aside.
Pour liquid back into pot and add oats. Bring to a boil and lower to a simmer.
Cook uncovered stirring often, for 2 hours.
Mixture will be thick. Add chopped meat and vegetables and simmer another 1 to 2 hours.
Line 3 to 4 loaf pans with aluminum foil, spray each with non-stick vegetable spray.
Pour Goetta into loaf pans and allow to cool for 1/2 hour at room temperature.
Place loaf pans in refrigerator overnight to cool.
Slice 1/3 thick and fry in a cast iron skillet with a light coating of bacon grease. Freeze the rest.
Boys it doesn't get any better than this.
Post by: Gordon H.Kemp on January 28, 2010, 09:52:18 AM
Post by: Loyalist Dave on January 29, 2010, 08:03:24 AM
Quote
Plus commercil meats an poltry are fed some nasty things to make them grow faster and produce more profit'Indeed Mr. Kemp, and more's the pity eh? I am lucky in that I have no less than five good butchers who are local to me (I had six but one retired). You can go and watch them raise the animals, and since they sell literally to their neighbors, they don't put the junk into the animals. One operation is seed-to-steak, meaning he grows his own corn and hay as well as his beef. Happy beef tastes good! So does happy pork.
Only one of the butchers does his own fowl, but WOW folks, the difference in a properly fed, happy cooking chicken or game hen or duck is amazing compared to an industrialized bird.
A bit off topic folks but if you can trade with a local butcher or veggie farmer, do so, to preserve them, and keep them in business. They are an incredible resource. Farm markets seem to be on the rise in my area, and "hobby farms" are starting to sprout too. We have a couple of lamb farmers now, and a goat/lamb/egg farmer opened up last year. I hope to maybe get some goatmilk for cheese from him.
I wonder what it would cost to raise a sheep for mutton? (Hey some of the folks I re-enact with want to try some.) I'm thinking though it might need to be curried?
LD
Post by: Trois Castors on January 29, 2010, 12:27:49 PM
was put out at noon-3 Large platters of mutton. I ate a bunch...
For the rest of the afternoon my stomach felt like I had drank
a bottle of grease!
Post by: snake eyes on January 31, 2010, 03:50:29 AM
Its crazy that I have never eaten mutton. Lamb chops look
very good in the meat case.To be honest I think the reason
I have never tried it....I watched too many WESTERNS when young!
Always remembered how the cattlemen always complained
about the smell of sheep.Crazy..Huh.
BTW,The grease in the belly feeling I had when eating both
geese and duck! Although I am convinced it was the cooks fault,
to this day I will not eat either.
snake-eyes
Post by: Trois Castors on January 31, 2010, 07:26:54 AM
mutton is from a ewe(mother)at the end of her
career
Post by: Gordon H.Kemp on January 31, 2010, 12:08:20 PM
Post by: m-g willy on February 12, 2010, 11:25:23 PM
I use to like raw hamberg sandwich with a thick slice of onion and salt.
But stopped eating raw hamburg after hearing it was the worse thing you could eat becauce how they prosessit.
Post by: Three Hawks on February 17, 2010, 06:22:35 AM
I am one of those who simply doesn't like the taste of sheep meat whether it's lamb or mutton. Every couple of years I'll give it another try. Always the same result. Don't generally care for it. That said, there are two exceptions. Rullepulse, a Norse sausage made of mutton and/or lamb and there's a Greek restaurant nearby that serves a casserole type dish made of ground lamb, macaroni, raisins and sweet spices, clove, cinnamon, and coriander that is very good. I mean VERY GOOD. I seem to have a brain phart and can never remember the name of the dish. I can sure tell when they have it, though, 'cause it smells like Heaven must.
Three Hawks.
Post by: AxelP on February 17, 2010, 11:33:21 AM
I have heard of Baloots and that might top the list of disgusting things that are considered food by some. no thanks.
I like the smell of liver and onions, but dont like the taste. Froglegs still seem to have an amphibious smell that keeps me away.
I like smoked fish--kipper snacks or salmon--even smoked trout
I say no to oysters though. sushi is good, but I have my limits there too.
asparagus and artichokes yum yum
My all time favorite..... bacon. wrap a dog turd in good bacon and I might eat it...
Ken