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SharkRider
Member
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Posted: Thu Apr 23rd, 2009 01:35 am |
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1. Thousand year-old eggs.
These are an Asian delicacy. These eggs are covered w/ a kind of sawdust then buried for awhile (I forget how long, but NOT 1000 years) until it "ferments" in a manner. The "whites" are black in color and the yolk is green. The host from Frugal Gourmet TV show said it tasted like ammonia and I admit, the first time I smelled ammonia in a Chemistry Lab, my first thought was "Yum! Black eggs!"
2. Fish eyes
When fish is prepared Asian style, the skin and the entire head is included and people snag chunks using their chopsticks. I love the eyes. Yummy! Fish eyes!
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Sail
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Posted: Thu Apr 23rd, 2009 09:21 am |
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| I don't like Century Eggs. My Good Ole Friend Hubby eats them occasionally.
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il cimento
Member
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Posted: Fri Apr 24th, 2009 06:50 am |
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fish eyes?....eeewwwwwww!
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Sail
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Posted: Fri Apr 24th, 2009 08:11 am |
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| Fish-Head Curry = A Delicacy among - for instance - Malaysian-Chinese. I usually consume the gravy only.
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zonnebloem
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Posted: Fri Apr 24th, 2009 02:54 pm |
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I'm addicted to black liquorice, but I guess that's not too unusual. 
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SharkRider
Member
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Posted: Fri Apr 24th, 2009 11:08 pm |
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il cimento wrote: fish eyes?....eeewwwwwww!
Don't knock it 'till you try it!
The're DELICIOUS!
Last edited on Fri Apr 24th, 2009 11:08 pm by SharkRider
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wilmywood8455
Member
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Posted: Sat Apr 25th, 2009 12:38 am |
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Yummy? ![[barf]](/forums/themes/default/vomit-smiley-015.gif)
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SharkRider
Member
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Posted: Sat Apr 25th, 2009 05:06 am |
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Those don't look cooked Wilmy! Never had them raw....love sashimi, but I don't think I would eat raw fish eyes.
Even I have my limits However, fry them up with onion and soy sauce and I'd be happy to pop them in my mouth!
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Sail
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Posted: Sat Apr 25th, 2009 06:02 am |
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| Another delicacy in South-East Asia - Fried Bats! I did not manage to join in the fun!
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wilmywood8455
Member
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Posted: Sat Apr 25th, 2009 09:45 am |
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| Rocky Mountain Oysters. Tried 'em once; not half bad.
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SharkRider
Member
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Posted: Wed Apr 29th, 2009 03:58 am |
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Fish eyes, fish eyes, rolly polly, fish eyes
Fish eyes, fish eyes, eat them up - YUM!
![[rock]](/forums/themes/default/music-smiley-010.gif)
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MarkydeSade
Member
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Posted: Wed Apr 29th, 2009 08:11 pm |
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Jellied Eels
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Spitball Grubbs
Member
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Posted: Thu Apr 30th, 2009 10:01 pm |
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| Rattlesnake is quite tasty.
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SharkRider
Member
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Posted: Fri May 1st, 2009 04:13 am |
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MarkydeSade wrote: Jellied Eels
OK - I am curious. What do jellied eels taste like? I've had them in sushi where they are cooked, but how do you make them jellied? Is this an Asian dish?
Feel free to compare it to any other food (weird or not).
@ Spitball - What does rattlesnake taste like? And you better not say "chicken".
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MarkydeSade
Member
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Posted: Fri May 1st, 2009 11:53 am |
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SharkRider wrote: MarkydeSade wrote: Jellied Eels
OK - I am curious. What do jellied eels taste like? I've had them in sushi where they are cooked, but how do you make them jellied? Is this an Asian dish?
Feel free to compare it to any other food (weird or not).
@ Spitball - What does rattlesnake taste like? And you better not say "chicken".
Hmmmm, I cannot really described them; they are somewhat of an acquired taste. I doubt whether they actually taste a lot different from those you tasted. I eat eels either hot (stewed) or cold as shown above, although you can do almost anything to them.
Standard procedure is to behead eel, gut and thoroughly clean. Cut in pieces about 3 inches long and bake in some water and vinegar. Usually 30 mins will suffice then you chill it in the liquid, which forms the "jelly". Some people bulk this up by adding gelatin.
This is traditional London dish originating from the East End in the 1700s and they've even made into song:
"It's Saturday at Coldblow Lane we've all come down to cheer
We've 'ad our jellied eels and our glass a beer"
They are traditionally sold in Pie Mash shops (see below, my local) or from market stalls.
Manze's comprehensive menu!
2 Pie 2 Mash (aka "Double Double"), with liquor.
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Mychosis
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Posted: Sun May 3rd, 2009 07:45 am |
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MarkydeSade wrote:
This is traditional London dish originating from the East End in the 1700s and they've even made into song:
"It's Saturday at Coldblow Lane we've all come down to cheer
We've 'ad our jellied eels and our glass a beer"
They are traditionally sold in Pie Mash shops (see below, my local) or from market stalls.
Manze's comprehensive menu!
2 Pie 2 Mash (aka "Double Double"), with liquor.
How are the pies themselves made?...and what is liquor?...a gravy made from fermented eel jelly?
Last edited on Sun May 3rd, 2009 07:46 am by Mychosis
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MarkydeSade
Member
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Posted: Sun May 3rd, 2009 12:27 pm |
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Mychosis wrote: MarkydeSade wrote:
This is traditional London dish originating from the East End in the 1700s and they've even made into song:
"It's Saturday at Coldblow Lane we've all come down to cheer
We've 'ad our jellied eels and our glass a beer"
They are traditionally sold in Pie Mash shops (see below, my local) or from market stalls.
Manze's comprehensive menu!
2 Pie 2 Mash (aka "Double Double"), with liquor.
How are the pies themselves made?...and what is liquor?...a gravy made from fermented eel jelly?
The pies are just normal pies, which are made on site. Pastry, minced beef and gravy. They are cooked in such a way that the top is crispy and the bottom soft. It's not unusual to see people to flip them over to eat them.
Almost right about the liqour. Basically it is a parsley sauce, which is cooked in the water used in stewing the eels, with one or two other ingredients added. Very nice, particularly on a cold winters day.
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lion
Member
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Posted: Sat May 9th, 2009 09:29 pm |
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In this day, with ingredients being pretty easy to get via mail order if not stocked locally, in your supermarket, what actually qualifies as "unusual"? I adore sushi, but that's pretty commonplace now.
Frogs legs are pretty darn good - as long as they're fresh. If they get old they have a nasty fishy smell and flavor.
I'll never forget my ex waking me up in the middle of the night to announce that he wanted to start a frog farm. He'd read some article in Omni about environmental changes making frogs harder to find. Not the worst idea in the world, but *I* was sure not going to slaughter the cute little buggers!
Innards, with the exception of fowl livers are right the heck OUT IMO.
Around the same time as the frog farm idea, I had a girlfriend who had actually spent a few years subsisting on roadkill. We were going to write a cookbook - I told her I'd write the book and cook, but she'd have to do all the test-tasting. Then another author came out and beat me to the punch. She also made me a buffalo-heart chili once, and though it was very yummy, I had a bit of a problem eating it BECAUSE it was innards.
Eel is delicious, but I don't know that I'd like the jellied variety, as I'm not a big fan of gelatin.
Oh, and reindeer jerky ... has an odd just slightly fishy flavor (of course that could have been the marinade) but it's outright wonderful!
Last edited on Sat May 9th, 2009 09:30 pm by lion
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eddie
Member
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Posted: Sat May 9th, 2009 11:03 pm |
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The most unusual thing I can think of that I love is scotch eggs. Chock full of artery-clogging goodness.
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SharkRider
Member
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Posted: Sun May 10th, 2009 12:51 am |
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I have a friend that makes great scotch eggs.
One question - What is so artery-clogging about them?
My friend is a hard-core vegetarian so she may have substituted any meat products with something else. Are you telling me, they aren't supposed to be made vegetarian?  Have I been eating "imitation" scotch eggs?
Last edited on Sun May 10th, 2009 12:52 am by SharkRider
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