Thread: What's the weirdest thing you have eaten?

I've had snake and brain in France, gator, kangaroo and emu in Australia and some of the British stuff like tripe.

I'm not a fan of tripe, it's pretty nasty, but all the other stuff was good.

I love haggis. It took me a while to muster the courage to put it in my mouth, but after the first bite I was hooked. I get in in NYC at an Irish pub from time to time, and while is not the real thing it's pretty good (according to an acquaintance that happens to be Scottish "it would make a Scotsman cry")

I can't get on with the balut, though... I hear both sides; one is delicious, and the other, well, not so much. I hope one day I will have the courage.

This thread would be more awesome with pictures. Because everything is better with pictures. Or monkeys; monkeys make everything get a sheen of awesomeness.

My wife is from Peru. On our visit there this summer I was treated to the wonderful delicacy of Cuy, better known as Guinea Pig.

Originally Posted by Fbones24

My wife is from Peru. On our visit there this summer I was treated to the wonderful delicacy of Cuy, better known as Guinea Pig.

A Peruvian friend at work tells me that despite the weird factor, Cuy tastes very similar to barbecued pork. Although I've never tried it, if it's anywhere in the vacinity of my beloved barbecued swine, I'm in.

Originally Posted by 1OldGI

A Peruvian friend at work tells me that despite the weird factor, Cuy tastes very similar to barbecued pork. Although I've never tried it, if it's anywhere in the vacinity of my beloved barbecued swine, I'm in.

Barbecued pork is actually a decent comparison now that I think about it. I try not to draw comparisons when I eat "different" things because I tend to compare everything to chicken. Cuy is definitely closer to Pork though.

Some of this stuff is pretty exotic fare at least to my taste. I am not sure I could do the balut once you got to the feather, bone and beak stage even with a generous supply of adult beverage.

I did grow up eating liver mush sliced cold or fried, head cheese and most all things from a pig. Don't care for chittlins. Squirrel fried and in squirrel and dumplings,Rabbit, Possum, Raccoon and Rattlesnake.

Had Kangaroo, Ostrich and Emu, Gator, Black Bear and of course Deer, Elk, Pronghorn, Bison and most every game bird in NA.

Salt Mackeral every damn Saturday morning and sometimes hog brains and eggs scrambled together. Stewed liver and lights which is country for liver and lung chunks (think wet liver flavored sponge).

Horney Head which is considered a trash fish but is technically a Chubb or sucker here in the SE in cold streams. They really do grow barnacle like horns. Monkfish liver (Ankimo) and Octopus head sashimi, Frog legs and swamp cabbage.

I think I had cat once or twice at least that is what they closed down the restaurant for serving.

1OldGI that is some list. I love my liver and onions not to mention Haggis anytime of the day. Scottish blood I guess.

Oh yeah and once my son and I ate a Robin. We always had a rule in my family. Don't shoot it if you aren't going to eat it, or use it. I loaded my son's BB gun for him, loaded it and fired it to make sure it was feeding properly and hit a robin not 10 yards away and knocked him dead off of a limb. He was about 10 at the time and said "Well dad, you know the rules". It wasn't bad.

Will N.

Cicadas, fried bees tarantula,

Live crickets . . . in Survival School.

Originally Posted by WillN

1OldGI that is some list. I love my liver and onions not to mention Haggis anytime of the day. Scottish blood I guess. Will N.

Organ meats are my achilles heel. As you can probably tell, I'm not all that particular about what I eat but general organ meats are a big no go for me. I can eat chitlins, and menudo but I'm not a big fan. All other organ meats especially beef liver, is strictly off limits. I think it's because my Mom always tried to force me to eat liver as a kid. She'd tell me it was swiss steak, dice it up in gravy, etc. Despite her best efforts she never fooled me once. Oddly though, I actually enjoy liverwurst (why I'll never know but perhaps it has something to do with texture.)

Whale blubber was pretty nasty too. If you've ever smelled a dead fish that washed up on the beach about a week ago and has "seasoned" in the summer sun that's what muktuk smells like. Once you get it past your nose and into your mouth the texture is at least as big a hurdle. Imagine taking about a heaping tablespoon full of Crisco shortening or straight up lard. The guck coats the inside of your mouth and lingers in all its stinky, greasy glory for several days

My daughter has an absolutely incredible aversion to grits, cream of wheat and even oatmeal. She claims the smell of grits cooking will make her dry heave immediately. We have this ongoing argument that grits cooking is smell neutral and pretty much smells like water boiling (if that's a smell). Oddly enough, she can eat rice all day every day.

I love eating cartilage. It's one of my favorite things about eating meat. My wife doesn't like it since she can hear me crunching it across the room. I think it's the best part of rib tips, and the ends of bones are great too. I know that's not very weird, but a lot of people seem to be grossed out by it.

I read in an old cookbook that the British centuries ago used to consider whole cooked and undressed roasted songbirds a delicacy. Many apparently found the best part to be the feces filled intestines. I don't know if I could the innards like that unless I was really hungry of course.

Chris L