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This is a thread for odd foods you've come across. I'm not talking about stuff like lutefisk or bull testicles or that fermented fish crap from Norway or whatever Scandinavian country. Not the stuff you see on the 'weird food' shows on Food Channel. Show some stuff from your area or that you know of that is genuinely pretty weird and post about it. It doesn't even have to be gross or anything, just something out of the ordinary. For the OP, I submit: Pickled Mussels  I'm a huge fan of moules frites, it's one of my favorite dishes, I have it at least a few times a month. I am also a big fan of pretty much all pickled veggies (and some fruits). However, pickled mussels? That just seems like one of the most bizarre combos. Nevertheless, I bought a jar and tried it out and was pleasantly surprised. The flavor of the mussels shone through the slight vinegar twang and was a reasonably decent snack. The only problem was that they were a bit too chewy and it was kind of weird eating them cold. In the future I will probably just braise them in the juice from the jar for a couple minutes, or bread and fry them. Fried pickled mussels would make a great snack.
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Jul 30, 2014 01:35
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A while back I had some vobla (or wobla): Basically a dried, salted fish. I think vobla also is the name of the fish too, but I'm not an expert on Eastern European fishes. I tried it with this Russian student I knew who talked about how she loved vobla and how it's common to eat it with beer in Russia. She brought over a few whole fish to a friend's apartment wrapped in a newspaper and plastic bag. She took one out with some newspaper and ripped off the head and then started scaling and boning it. Gruesome stuff. Then we ate some vobla. I kinda liked it. It was chewy, salty, and a bit fishy but not overpoweringly so.
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Jul 31, 2014 06:10
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 Eating something that hung out in your bosses' pond for five years before being large enough to be a genuine nuisance is pretty odd. Yes, it was a wild gator, yes it was legally harvested, you can even see the CITES tag in the tail there. Yes, he was delicious. Once the gator was skinned, I de-boned the tail and shanks, while boss harvested the jowls and decided the ribs were not worth keeping. I disagree, having had BBQ gator ribs previously, and they were fantastic. Got 4 nice fillets from the tail, saved them, the tailbone, and jowls for a gumbo boss's wife made the next day. I got the scraps and shanks, pat them dry, drenched in flour, and fried them golden brown in olive oil (the only oil we had, smoked a fair bit). Effing delicious. A bit gummy, but tastes like a mix between good free range farm scrap eatin' game chicken thighs, and goat. Stewed up in gumbo it was also fantastic. Lost a lot of the gumminess and could be cut with a fork. We also ate turtle. It was a Cooter. Beheaded and thrown on the grill until the shell cracked. Shanks tasted like a mix of freshwater mussel, and rabbit. Very interesting. Lots of gnawing. I can see why turtle soup would be so good, lots of collagen. So yeah, this is how we sometimes eat in rural Florida.
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Jul 31, 2014 17:41
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Suspect Bucket posted:
Oh man... I've only ever had fried gator at carnivals and grilled gator kebabs once in New Orleans and it was awesome. That sounds friggin' delicious.
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Jul 31, 2014 17:49
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There's probably nothing wrong with clam juice, it's just an odd thing to see. The store I shop at always has clam juice, it's probably because it's next to a liquor store and people are making Clamatos, which is a Bloody Mary with clams involved. I guess you can put it in chowder to amp up the clam a little, really anywhere in your life where you feel clams are lacking. Can't get coriander there half the time.
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Aug 1, 2014 02:32
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angerbot posted:There's probably nothing wrong with clam juice, it's just an odd thing to see.
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Aug 1, 2014 03:17
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Here's a pic and Youtube "How To: video of this:  https://www.youtube.com/watch?v=ZnWzd4AMVXg Mam Ruoc or Vietnamese pork with fermented shrimp sauce is something I always found amusing since it doesn't look pretty, but it's really good with plain rice. Sort of like a weird variation of a surf and turf except not a main course. The flavor is super rich and the scent is fragrant because of the lemongrass and chili. Also, it's tasty with slices of green apple.
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Aug 1, 2014 05:16
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Don't forget about it being one of the primary ingredients of a bloody caesar: 1 tsp. celery salt 1/2 tsp. fresh-ground black pepper 1 oz. vodka 1/2 tsp. Worcestershire sauce 1/2 tsp. Tabasco sauce Clamato juice (or a mixture of two parts clam juice to one part tomato juice) 1/2 lime, in two wedges Celery hearts, for garnish Combine celery salt and pepper in a shallow dish. Wet the edge of a pint glas, and rim in the celery salt-pepper mixture. Fill the rimmed pint glass with ice. Pour in vodka, Worcestershire sauce, and Tobasco sauce; top with Clamato. Gently squeeze the lime wedges into the glass, and drop in the juiced pieces. Garnish with a leafy celery heart.
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Aug 1, 2014 13:48
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 Banos An awful Norwegian sandwich spread made from bananas. Bought exclusively by old people and sadistic penny pinching parents it is famous for the fact that the bananas involved in production are peeled exclusively by underpaid young Swedish immigrant workers.
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Aug 2, 2014 18:10
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Let's kick this up a notch  Yes, that's watery rice beer with tomato and clam juice
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Aug 3, 2014 05:17
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So if clam juice is for clamatos and clam chowder, what is kraut juice for? Locally speaking, I'd vote for fatback. Its just what is says it is, pork fat, sometimes with the skin, sometimes fried or smoked. Never fails to weird out visitors, even if its almost certainly in their grocery store, just more used for sausage making and the like. 
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Aug 3, 2014 18:25
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I have yet to see anything odd in this thread. Here are a few odd foods that I've tried. Goat Brain  Ostrich Fillet (not really odd) .jpg) Pork Blood Soup 
El Marrow fucked around with this message at 18:56 on Aug 3, 2014 |
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Aug 3, 2014 18:43
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Lobster tomalley, which is a green paste inside a lobster that acts as the liver and pancreas.
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Aug 4, 2014 11:04
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pickled pork skins is a new one for me. does anyone know what these are like?
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Aug 5, 2014 00:06
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Tar_Squid posted:So if clam juice is for clamatos and clam chowder, what is kraut juice for? I make this Polish soup I learned from my grandfather called Fos (Phos?). I've never seen it anywhere. There was something similar with duck blood but not close.
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Aug 5, 2014 00:40
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d3rt posted:pickled pork skins is a new one for me. does anyone know what these are like? They rule on nachos.
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Aug 5, 2014 00:55
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What would I do with this?
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Aug 7, 2014 01:55
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Tar_Squid posted:So if clam juice is for clamatos and clam chowder, what is kraut juice for? I've used it in bloody marys when I had it on hand.
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Aug 7, 2014 02:53
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d3rt posted:What would I do with this? Presumably you would put it in a salad first. Then, put it in your mouth, chew it, and swallow.
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Aug 7, 2014 04:40
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d3rt posted:What would I do with this? Saute with diced onion, then add eggs to scramble. Much better fresh if you can get them though.
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Aug 7, 2014 04:54
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d3rt posted:What would I do with this? Do you have a taco? Throw a few of those on the griddle/in a pan/whatever for a few minutes, then top the taco. Congratulations, you now have an ultra-authentic taco con nopal. You can also make a taco using only nopales and call it a taco de nopal, but I like having some meat in there too. Nopal is slightly tart, so it goes well with fatty meats like adobada, organ meats, lengua, etc. Mr. Wiggles's scrambled egg suggestion is also excellent.
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Aug 7, 2014 05:18
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bartolimu posted:Do you have a taco? Throw a few of those on the griddle/in a pan/whatever for a few minutes, then top the taco. Congratulations, you now have an ultra-authentic taco con nopal. You can also make a taco using only nopales and call it a taco de nopal, but I like having some meat in there too. Nopal is slightly tart, so it goes well with fatty meats like adobada, organ meats, lengua, etc. Mr. Wiggles's scrambled egg suggestion is also excellent. mmmm... organ meats. Liverwurst best wurst.
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Aug 7, 2014 20:40
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El Marrow posted:I have yet to see anything odd in this thread. Here are a few odd foods that I've tried. What did you think of them?
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Aug 7, 2014 22:35
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d3rt posted:What would I do with this? In addition to the other suggestions, you can add them in Mexican stews toward the end (when using these brined ones). For instance: pork ribs in green sauce with nopales or pork neckbones in red sauce with nopales are some ideas. A classic Lenten dish is dried shrimp patties with nopales in red sauce. Do a search for "tortitas de camaron con nopales" to find a recipe. If using the jarred ones, I'd rinse them off first as they are salty as gently caress. Fresh ones are better, obviously.
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Aug 8, 2014 03:07
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 ANDOUILLETTE Sausage made from veal tripe, intestines, liver etc. It's awesome, bus smells like poo poo. Literally.
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Aug 8, 2014 17:16
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Mister Blueberry posted:
That looks loving amazing.
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Aug 9, 2014 04:10
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 I have some of these in my fridge right now. My wife wants me to throw them out as nobody eats them, however, I find their presence in the back of the fridge strangely comforting.
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Sep 5, 2014 07:22
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St Paul sandwich, apparently you can only get them in St Louis, its cheap white bread, lettuce, mayo, pickle, and an egg foo young patty. I don't why its so delicious but it is. 
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Sep 5, 2014 20:00
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WanderingMinstrel I posted:St Paul sandwich, apparently you can only get them in St Louis, its cheap white bread, lettuce, mayo, pickle, and an egg foo young patty. I don't why its so delicious but it is. DON'T TELL OUR SECRETS! Btw, where's that from? 
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Sep 9, 2014 22:51
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WanderingMinstrel I posted:St Paul sandwich, apparently you can only get them in St Louis, its cheap white bread, lettuce, mayo, pickle, and an egg foo young patty. I don't why its so delicious but it is. That reminds me. I've been visiting friends in Massachusetts a lot and apparently this is a local thing (we've never gotten it):  Chow Mein Sandwiches I know its more on the "why" side of odd, but it blows my mind someone decided to slop chow mein on a hamburger bun. Spaghetti sandwiches don't make sense to me either.
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Sep 9, 2014 23:14
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Mexican Deathgasm posted:Lobster tomalley, which is a green paste inside a lobster that acts as the liver and pancreas. What's that taste like? I've heard of the St. Paul Sandwich, and it just seems odd. I was actually reading about the Fat Elvis Presley today, and that's another one that just seems weird.
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Sep 9, 2014 23:57
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THE MACHO MAN posted:What's that taste like? Tomalley tastes like the best fatty bits of the lobster, but a little more organy, and a slightly off-putting texture. I eat it, but I can understand why some people dont. It's pretty terrible looking! Best use I ever saw of it was hidden in Lobster Roll mix. Pretty brilliant, as it's pretty much just lobster flavor concentrate.
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Sep 10, 2014 02:51
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ColdPie posted:What did you think of them? Firstly, I'll try just about any food once, and try to give it a fair shake at my preference. Goat brain was absolutely horrible. The texture is the strangest part. You know how old rubber bands tend to crack apart when you stretch them? Goat brain does quite the same thing as you chew it. It's revolting. Combine that texture with a flavor profile of highlighters and the aroma of toilet cleanser, and that ought to give you an idea of what we're dealing with. Ostrich fillets are sublime. The meat itself is a brilliant balance between succulent, perfectly cooked chicken and the more robust flavor and texture of medium rare porterhouse. I really can't wait to find ostrich again. Pork Blood Soup? Think gelatinous cubes of metallic mystery soaking in a pho-like broth with herbs and fresh veggies. It sounds great, except for the mystery cubes, which happen to be the defining component of the dish. It wasn't bad per se, but it most definitely wan't great. HarryHarry posted:
I can actually get behind that. I used to have a roommate that kept pickled pig parts in our fridge which no one dared consume. It rubbed me the wrong way at first, but I slowly grew to understand the humor in it. El Marrow fucked around with this message at 04:23 on Sep 10, 2014 |
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Sep 10, 2014 04:20
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angerbot posted:There's probably nothing wrong with clam juice, it's just an odd thing to see. I've had a bottle of this in my pantry for about 2 years... just incase I still haven't figured out what just incase is. I guess in my mind I was going to make some clam chowder or something, I don't loving know.
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Sep 10, 2014 06:40
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mindphlux posted:I've had a bottle of this in my pantry for about 2 years... just incase http://community.cookinglight.com/archive/index.php/t-4322.html Spanish rice with 1/2 water and 1/2 clam juice - some sort of not-paella Coconut-Basmati Pilaf Clam Juice Cocktail There's some neat little bits. Worst comes to worst you can just pour it into some water balloons and throw them at kids.
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Sep 10, 2014 06:59
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El Marrow posted:Goat brain was absolutely horrible. The texture is the strangest part. You know how old rubber bands tend to crack apart when you stretch them? Goat brain does quite the same thing as you chew it. It's revolting. Combine that texture with a flavor profile of highlighters and the aroma of toilet cleanser, and that ought to give you an idea of what we're dealing with. quote:Pork Blood Soup? Think gelatinous cubes of metallic mystery soaking in a pho-like broth with herbs and fresh veggies. It sounds great, except for the mystery cubes, which happen to be the defining component of the dish. It wasn't bad per se, but it most definitely wan't great. bartolimu fucked around with this message at 14:41 on Sep 10, 2014 |
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Sep 10, 2014 13:48
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feelz good man posted:My grandma used it to thin out cream cheese for clam dip, along with chopped clams and enough minced garlic to clear your nostrils. It rules I want to try making this. Was it more of a bread spread or put on cheese and crackers?
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Sep 10, 2014 14:25
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bartolimu posted:Sounds to me like you got old brains. I've had pork and cow brains and they taste kind of like liver but not much of anything. Toilet cleaner/highlighter smells sound about like Windex smells from seafood: a sign you're having something that hasn't been taken good care of. Texture-wise the brain I had was like a slightly thicker pate, so maybe yours was overcooked or something. As far as the goat brain is concerned, I think the way it was prepared had something to do with it. My best friend growing up was Indian, and it had a yellow tint to it, which leads me to believe it had been seasoned in some way. It was by far the most disgusting thing I've ever eaten, and I'm truly impartial to the fact that it was a brain.
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Sep 13, 2014 15:50
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contrapants posted:I want to try making this. Was it more of a bread spread or put on cheese and crackers? I've always seen it with potato chips
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Sep 14, 2014 05:14
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Suspect Bucket posted:
Sup, rural Florida bro. Have you tried rattlesnake?
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Sep 14, 2014 13:30
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