Favorite disgusting food.

[rickevans]

Not much I won't at least try. However, even being a reformed Yankee living in middle Georgia, Boiled Peanuts are just wrong. The taste, the texture, the look, the feel are just icky.

Deer liver yes, cow/calf liver no.

[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.

[Old Salt]

The first time I ate ham studded with cloves I thought I was going to die.  I still avoid strong clove flavor.

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

[mario]

Nuoc mam- fermented fish sauce something like Worcestershire sauce but much more pungent.

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

[Bigsmoke]

One thing that I have never cared for is brocolli.  When the wife cooks it for her mom, I just leave the house until the air clears.  To me, it smells akin to a full cesspool.  Yuck!!
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.

[Uncle Russ]

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?    Geesh, the things ya learn on this forum.

Russ...

[bluelake]

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.

[Bigsmoke]

Yeah, Russ, it's a fact.  I think she got it from Hey Heloise or whatever the newspaper column is called.
I had never heard of it either.

[Loyalist Dave]

Went to a reservation (actually I think it was just a large community of Native Americans without actual reservation status) as an anthropology/ethnography trip..., they fed us what they said was "dog", I think it was legit, just to see the reaction.  Most stopped eating, but I couldn't resist so I asked the leftwing-suburban girl to my right, "are you gonna finish that?".  She was kinda "green around the gills" at the time, and she let me have her piece, and I yelped a couple of times, and said "good puppy" then ate some.  It was pretty good stuff, but she couldn't take the "show" I put on, and turned and puked     The hosts at the reservation thought it pretty funny too.  

The movie is correct, "dog makes a fine meal".

LD

[bluelake]

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.

[Buffler Razz]

Reading thru I forgot about one I consumed numerous times with my grandfather. He was a butcher / sausage maker and we had lots of good stuff. I especially liked (and have had since) scrambled calf brains.

[Stryker]

Had a hard time eating Goetta when I was a kid. Now I love it.

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.

[Loyalist Dave]

Sounds better than scrapple, IF you read the label on the scrapple package..., not recommended.

LD

[ManyVoices]

Well, many find it disgusting, but for over 10 or so years, I've been the "official haggis maker for Fort Nisqually".  Dunno, folks seem to be horrified that (gasp!) it's made in a stomach.  Weel, me usual Scots response is, "aye, an' most other sausage is made in the intestines.  I dinna ken aboot ye, but knowin' what these organs are used fer, I'd just as soon eat somethin' made in the stomach than in the intestines!"

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

[snake eyes]

I almost forgot my favorite,and I do love it,"Souse"! Much like
headcheese but I like better.Has a very strong vinegar taste.
snake-eyes