Post: #51

Burnt toast.

Post: #52

I love having hackfliesch or better known as the "cannibal sandwich" raw ground beef on rye with butter and onions. My grandfather would make it every now and then.

But the other odd foods I enjoy are organ meats, sauerkraut, extremely hot sauces, smoked fish, insects, gator, and pb&j with a slice of salami.

Probably crazy to some but I can't stand ketchup unless it's on a burger. I fucking hate that stuff.

Post: #53

(02-17-2015 03:46 AM)Snowplow Wrote:  I love having hackfliesch or better known as the "cannibal sandwich" raw ground beef on rye with butter and onions. My grandfather would make it every now and then.

How are you still alive?

Post: #54

Sardines and Saltines

Post: #55

(02-17-2015 04:10 AM)Suits Wrote:  

(02-17-2015 03:46 AM)Snowplow Wrote:  I love having hackfliesch or better known as the "cannibal sandwich" raw ground beef on rye with butter and onions. My grandfather would make it every now and then.

How are you still alive?

As long as it's ground using a freshly cleaned meat grinder, you get it with almost zero fat and properly refrigerated it's perfectly fine for you. It's like steak tartar.

Beef and seafood can be pretty safe bets to eat raw if done correctly. I've ordered steak blue (basically flame kissed, cold center) before, it's amazing. Now chicken and pork I make sure it's cooked throughout.

I've heard of Europeans, mainly Germans eating a raw pork sausage or spread. It sounds nuts to me, but if they do it right, I'll try it if I'm ever visiting.

Post: #56

(02-17-2015 06:38 AM)Snowplow Wrote:  

(02-17-2015 04:10 AM)Suits Wrote:  

(02-17-2015 03:46 AM)Snowplow Wrote:  I love having hackfliesch or better known as the "cannibal sandwich" raw ground beef on rye with butter and onions. My grandfather would make it every now and then.

How are you still alive?

As long as it's ground using a freshly cleaned meat grinder, you get it with almost zero fat and properly refrigerated it's perfectly fine for you. It's like steak tartar.

Beef and seafood can be pretty safe bets to eat raw if done correctly. I've ordered steak blue (basically flame kissed, cold center) before, it's amazing. Now chicken and pork I make sure it's cooked throughout.

I've heard of Europeans, mainly Germans eating a raw pork sausage or spread. It sounds nuts to me, but if they do it right, I'll try it if I'm ever visiting.

I'll order blue steaks in a high end steak house, because I trust that they know what they are doing and can't afford the fall out from getting me sick.

I don't trust the stuff that I buy at the grocery story.

I'll cook steaks rare in my own kitchen, because that'll kill off any bacteria covering it.

If I was going to eat ground beef raw from the grocery store, I'd want to cute off the external portions and then grind up the inside part that hasn't been exposed to air and therefore bacteria sources.

Do you just grind up the whole steak and hope for the best?

Post: #57

Fried okra. Chitlins taste good to me too (only had them once, though).

Post: #58

(02-17-2015 11:00 AM)Lion of Judah Wrote:  Fried okra. Chitlins taste good to me too (only had them once, though).

Fried okra is the SHIT. A restaurant near my house has this delicious sauce you can dip them in. I could eat that shit all day.

Post: #59

Lemons with skin too, some pepole find it weird

Post: #60

I willingly ate raw pork in Northwest Thailand. About as stupid as it gets, but wow was it excellent. I also had grilled rat a day later. Like chicken!

Never got sick from either.

My bizarre food is the New England quahog raw with a drizzle of lemon. Big, fatty and chewy clams right from the water.

Within 10 minutes of catching a dozen - shuck, suck, chuck.

Post: #61

Putting Doritos, Cheetos or any kind of chips on Bologna and cheese sandwiches.





Of course Menudo like some people have mentioned





Tongue tacos







Brain Tacos





Pig Ear Tacos





Bug Tacos (sprinkle some fresco cheese and salsa on them bitches and you're good to go)

Post: #62

@Midwest, that reminds me. Pig ears are the shit. Especially as a snack while drinking.

Post: #63

@ Suits & Snowplow... Eating it like this silverback monster. Respect.

Post: #64

I enjoy greasy, salty and smelly foods (in moderation), especially marinated garlic. Whenever I get olives as an appetizer, I pick the cloves out and eat them first. Canned mackerel in oil, too. The smell never goes away, but it is DELICIOUS. I can't eat them often or cats would follow me home and women wouldn't, but the flavours can't be beat.
There's so many meats I enjoy that other people don't think much of: Liver, kidney, brisket, soups made with bone stock from a chicken or lamb, hard and crispy pork crackling. As sides, I like sauerkraut, kimchi, potato pancakes, lentil 'burgers', stews and soups with peas or beans as a base- all really strong and distinctly flavoured foods that you'd never think came from fairly bland ingredients

(02-17-2015 12:57 PM)MidWest Wrote:  Brain Tacos

I have to know: what's this like?

Post: #65

Cueritos, basically deep fried pork skin then fermented on vinegar for days

Post: #66

(02-17-2015 01:59 PM)shameus_oreaaly Wrote:  I enjoy greasy, salty and smelly foods (in moderation), especially marinated garlic. Whenever I get olives as an appetizer, I pick the cloves out and eat them first. Canned mackerel in oil, too. The smell never goes away, but it is DELICIOUS. I can't eat them often or cats would follow me home and women wouldn't, but the flavours can't be beat.
There's so many meats I enjoy that other people don't think much of: Liver, kidney, brisket, soups made with bone stock from a chicken or lamb, hard and crispy pork crackling. As sides, I like sauerkraut, kimchi, potato pancakes, lentil 'burgers', stews and soups with peas or beans as a base- all really strong and distinctly flavoured foods that you'd never think came from fairly bland ingredients

(02-17-2015 12:57 PM)MidWest Wrote:  Brain Tacos

I have to know: what's this like?

I first tried them when I was little at a taco stand in California, but you can find them all over Mexico and all over the SouthWest US in any taco stand or Mexican place. Its definitely an acquired taste. Texture wise its almost like a dense tofu combined with an almost custard-like creaminess. Taste wise its like a salty-sour and slight bitter taste. Other people describe it as a spongy texture with no taste.


Here are some guys in Mexico trying them. Minute 1:20

Post: #67

Love combinations such as:peanut butter, bananas, and honey on toasted bread. Mashed potatoes with grated cheese, tomato sauce, peas or broccoli together. Tuna/Salmon with onions, celery, garlic, tomatoes, and grapes/apples on toasted breads with morzella cheese.

Love Vienna sausages, pork chop fat bit, and rabbit back (only had it once)

Post: #68

I'll take all of the edible parts of a cow no one wants (tongue, kidneys, bone marrow, tripe, nuts, liver) and run it though a grinder. I then keep the grind frozen and a little to any recipe that calls for hamburger.

Post: #69

Anybody had the blowfish? Or at least I think it's the blowfish. The fish where the cook have to pay extra attention to the venom or you'd die horribly.

Post: #70

(02-16-2015 11:15 PM)iop890 Wrote:  

(02-16-2015 08:17 PM)El Chinito loco Wrote:  There's also a raw blood soup in Thailand I forget what it's called but it's real funky. I had a small taste of it in the countryside and that was it for me.

Is that the stuff you can order with bile mixed into it? If so I had that once, probably won't go for it again.


This thread is making me miss Thailand.

I believe so, it was also seasoned with nam prik when I had it. It just didn't taste very good.

Some of the country style Thai food kicks ass though. I had a freshly slaughtered duck made into laap and it was the most awesome thing i've ever tasted. I also had laap with red ants and it was surprisingly good too. Ant larvae tastes a little like tea.

Post: #71

(02-17-2015 10:38 AM)Suits Wrote:  

(02-17-2015 06:38 AM)Snowplow Wrote:  

(02-17-2015 04:10 AM)Suits Wrote:  

(02-17-2015 03:46 AM)Snowplow Wrote:  I love having hackfliesch or better known as the "cannibal sandwich" raw ground beef on rye with butter and onions. My grandfather would make it every now and then.

How are you still alive?

As long as it's ground using a freshly cleaned meat grinder, you get it with almost zero fat and properly refrigerated it's perfectly fine for you. It's like steak tartar.

Beef and seafood can be pretty safe bets to eat raw if done correctly. I've ordered steak blue (basically flame kissed, cold center) before, it's amazing. Now chicken and pork I make sure it's cooked throughout.

I've heard of Europeans, mainly Germans eating a raw pork sausage or spread. It sounds nuts to me, but if they do it right, I'll try it if I'm ever visiting.

I'll order blue steaks in a high end steak house, because I trust that they know what they are doing and can't afford the fall out from getting me sick.

I don't trust the stuff that I buy at the grocery story.

I'll cook steaks rare in my own kitchen, because that'll kill off any bacteria covering it.

If I was going to eat ground beef raw from the grocery store, I'd want to cute off the external portions and then grind up the inside part that hasn't been exposed to air and therefore bacteria sources.

Do you just grind up the whole steak and hope for the best?

I don't own a grinder and I haven't had it in years. But right now I'm working on getting cool with the butcher near my apartment. You aren't supposed to out right ask for it, but they know when you order it. Regular grocery meat I'm always slightly wary, but as I said I haven't had it in a while. I think it will be time now soon.

And Pontifex, I have done that before with quality steak!

Post: #72

(02-17-2015 07:33 PM)Snowplow Wrote:  

(02-17-2015 10:38 AM)Suits Wrote:  

(02-17-2015 06:38 AM)Snowplow Wrote:  

(02-17-2015 04:10 AM)Suits Wrote:  

(02-17-2015 03:46 AM)Snowplow Wrote:  I love having hackfliesch or better known as the "cannibal sandwich" raw ground beef on rye with butter and onions. My grandfather would make it every now and then.

How are you still alive?

As long as it's ground using a freshly cleaned meat grinder, you get it with almost zero fat and properly refrigerated it's perfectly fine for you. It's like steak tartar.

Beef and seafood can be pretty safe bets to eat raw if done correctly. I've ordered steak blue (basically flame kissed, cold center) before, it's amazing. Now chicken and pork I make sure it's cooked throughout.

I've heard of Europeans, mainly Germans eating a raw pork sausage or spread. It sounds nuts to me, but if they do it right, I'll try it if I'm ever visiting.

I'll order blue steaks in a high end steak house, because I trust that they know what they are doing and can't afford the fall out from getting me sick.

I don't trust the stuff that I buy at the grocery story.

I'll cook steaks rare in my own kitchen, because that'll kill off any bacteria covering it.

If I was going to eat ground beef raw from the grocery store, I'd want to cute off the external portions and then grind up the inside part that hasn't been exposed to air and therefore bacteria sources.

Do you just grind up the whole steak and hope for the best?

I don't own a grinder and I haven't had it in years. But right now I'm working on getting cool with the butcher near my apartment. You aren't supposed to out right ask for it, but they know when you order it. Regular grocery meat I'm always slightly wary, but as I said I haven't had it in a while. I think it will be time now soon.

And Pontifex, I have done that before with quality steak!

Having met both of you in person...

that sounds disgusting.

Post: #73

http://www.youtube.com/watch?v=-ju7_ZORsZw

If you have access to a garden you have access to free escargot! Yum yum.....