Weird Food - Care to share?
 

I am starting this thread so that we can share some insights of the various food cultures of the people from different places. Just read it for fun and if it offends you, let it be. There's nothing we can stop what people do for centuries before us. In a way it's good to know what's happening out there.

Ok, here goes;

One of my pals was a guest of honour at a dinner in the Philippines and they served up this big plate of stuffed meat. It's bloody gross to most of ya - a puppy stuffed with rice! Please don't get put off here, it's a culture's way of interpreting fine cuisine.

He told me he had a hard time putting the rice in and he's a chink too. Apparently, the pup was purged clean (empty tummy and hungry) and then fed a good quality cooked rice but it was in turned cooked. I think it was roasted. Maybe Chong can tell us more.
Bon apetit! :ha:

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I'll contribute a grilled kebab of giant palm-beetle grubs on a bed of fresh cress. This is an absolute delicacy among the Shuara.

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I would imagine that dog meat is like any other meat, but the psychological stigma attached to eating what we view as domesticated pets, makes it difficult to swallow.
If we were blindfolded and were not told, the reaction would be much different as everyone can imagine. Fido'nt tell 'em, you will!
And what if we truly liked the taste - oh my! "Bone appetit"

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Oh, right. I forgot - we eat rodents here! Slow-roasted Cuy (pronounced COO-ee, it's Guinea Pig) is fantastic, but it kind of freaks me out that it's served head on, with it's little death's head grin. Roast swamp rat is also quite yummy.

We've already discussed the larger rodential options (Guanta agouti meal? Come to Ecuador!)

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Wait until I get to the street market in China. I am sure there will be some truly tempting tidbits there! I have seen a few on the Food Channel, like roasted scorpion, crickets, sea slugs, cat, grasshoppers, starfish on a stick, etc.
Here's a nice video Chinese Food & Cats - Video

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Live Termite Queen
I have tried this and it taste just like custard or durian without the pungency. Why do we eat it? It is a very heaty food and supposed to be good for people with asthma. What we do is we dig up the termite mound and then take out the royal chamber and keep it till we want to eat the queen. The faster eaten the better cos the workers cannot get to feed her once out of the nest. The chamber is then broken and the queen gets her head torn off and in it goes into the mouth. Sometimes we find dark brown color queens and those are supposed to be better. I tried it a couple of times out of curiosity. I once ate a couple at a go and boy, my body heated up like in a fever.
There are people who keep the queens in Chinese wine. It is supposed to be an aphrodisiac too.

I love dogs and I haven't tried it cos I didn't go looking. But if it's on the table, I will have a go. The people here believe that once you have eaten dog meat, the dogs seem to know it and don't get friendly.

I find it really interesting how different cultures can interpret the word fine cuisine.

Beth, the palm grub is an aboslute delicacy in Borneo and there's festival for them. Here, the people don't go for it.

Cuy is a much valued pet here and not cheap to eat but the women eat it with herbs as post birth food. It is highly nutritional for them. The other rodent eaten here is the Moon Rat. But it's fully protected and not many gets around.

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I really like frog's legs.....
and they do not tast like chicken

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Cuy is a much valued pet everywhere except Colombia, Ecuador, Peru, and Bolivia (ie the former Incan Empire). Here it's a tasty meal, and we have a festival for it in the highland city of Mocha, where the best Cuy are raised. I'd venture to say it's where the best Cuy are cooked, as well.

Oh, we also have a soup called Jaguarlocro (Kichua name, meaning literally "blood soup"), which is a thick potato and sheep's blood potage with avocado. It's much tastier than it sounds, and incredibly hearty. It's what one traditionally eats before attempting to summit a volcano. Traditionally it should be made with the blood of an Alpaca, but very few places still do this. Sheep are cheaper.

Dog, in my experience, is very greasy meat. Not quite so greasy as bear, but getting there.

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I thought it was only me with the food disorder! I don't think I can top scorpions and dog but, I like the fried front portion of Botan Ebi , and monkfish liver is a seasonal favorite here. Raw quail eggs are ok, I guess uni is my favorite. Frogs legs are ok if prepared well. The scariest thing I think I've eaten was a pre made frozen Chinese hot pot, extra spicy hot with some things I couldn't and didn't care to identify. I'll think of more by the time I get home.

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Are the Cuys for eating different in size to the pet store variety?

The only blood consumed here is curdled chicken blood. When chicken is slaughtered, the blood is mixed with a slight salt solution. It is then cut into cubes like tofu and is usually used in soups. Traditionally it was a food for the barbers as the clotted blood is supposed to be able to take out the tiny bits of hair which gets inhaled while at work.

I have tasted bear's paws considered a food for the emperor, it tasted like ox tail!

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Tog, they are the very same Cuy that are purchased in pet-stores outside of the Incan Empire. Maybe ours are a bit bigger, but then again, we feed them well. It's customary, if you're living in a traditional highlands house (ie an adobe construction with dirt floors) to keep two or three Cuy in the kitchen to keep it clean. You just throw your compost to them, and they snaffle up everything right down to breadcrumbs. Sweep once a day for the kakitos, and you're good. They're better than vaccuums.

Next time I'm at the free market, I'll grab a pic of the live Cuy for sale. A full-grown 5-pound Cuy costs about $7 at current prices. They're right next to the bunnies and the ducklings in the live-animals section of the market; the guy who sells them sometimes also has turkeys.

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Bepah, up till now not many people are aware that M'sia has the biggest edible frog species in the world. The Giant Rock Frog, Rana smithii syn macrodon grows to 5 kg (that's 11lbs) and has been eaten into near extinction. Nowadays, we get only the 200-300gm ones and they are great anyway you cook them. I had a 1+kg specimen as a pet and it is a very calm animal. You should see it gulp down rats and medium sized chicks.Awesome!

5 lbs! And you call it a bit bigger.... Our pet shop ones are only 1+lb and cost like $7.
I like the noise they make...queee...queeee...:ha:

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My wife is Lebanese. First time I ate with the family they had this awesome spread. There was this plate of what looked like raw hamburger. Well all the kids were begging for it. I figured it was something sweet like a desert so I ask for some. My wife took a big scoop and plopped in my plate and said "You like raw meat?" So there I was choking down raw lamb acting like I liked it. It’s called Kibbe and I eat it all the time now. Take some Syrian bread put the Kibbe in it and put an onion on top. Of course I get the grape leaves, cabbage rolls, and all that Lebanese food. When I met her I weighed 150 lbs. lol

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My cousin has a 3lb one that she calls a Skinny Pig, and it makes that noise at night. It creeped me right out - I'm used to eating them, not hearing them talk to themselves....

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Raw beef tartar is commonly served at deer hunting camp in Northern Wisconsin. I have had it many times. Oxtail is also excellent.
Bob, hot pot typically is a dish originally made by the poorer farming people of China using whatever they could find. Chicken feet, pig feet, all of the left-over parts. It is in high demand in Chongqing and the Sichuan province. Quite spicy, too.
There is also a Mongolian hotpot, but I have not yet tried it.

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Ooh.. I'd like to try guinea pig (other name I've heard is cavy, around here.)

I agree with Bob; sushi is wonderful. The fried shrimp head part of Ama-ebi is one of my favorites. Uni is OK; it's really really bad if it's not fresh, though, and it's hard to get fresh seafood here. Whole pickled plums (ume-boshi) are a joy. Natto (fermented soybeans) is something of an acquired taste, but I really like it; it's savory-salty-slippery-sticky and generally fun to eat. The smell is somewhat offputting to anyone who hasn't had it before.

I'm also a fan of roasted, stuffed heart; grouse hearts and gizzards are a popular hunting-camp treat.
Beef tartare is a treat I've only had once... would try again. Yum.

The Irish pub downtown also serves steak and kidney pie, and black (blood) and white (bone meal) pudding (sausages). They are fantastic.

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Raw beef (ground round) spread on rye bread w/ black pepper & sliced onion - YUM. Very popular here esp Christmas & New year.
I love frog legs. I made them grilled or breaded & deep fried. I heard there's something wrong with eating them & don't see them in stores anymore. I thought they tasted like chicken! :)
I'll never eat grubs - esp live. Aren't those the short fat maggot looking things that squirm a lot? EEEUUUW
Anyone hear of 'blood sausage'? My family made that.
I love sushi & all seafood. I boil octopus & eat in oil & vinegar dressing...YUM.

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Patty, are you in an area where they eat lutefisk(sp). It's one of the few things I probably wouldn't try.Octopus is one of my favorites as well, called "taco" at the sushi bars . Put up your recipe! A guy from work brings me blood sausage from his Portuguese father. Come to think of it for Easter yesterday I made for my mother traditional Irish breakfast that includes "black pudding" another blood sausage....Good stuff!

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Sheesh, I am just sitting back and imagining eating the stuff you people talk about. I am a Beef Tatare fan but there's no blood sausage or haggis here for me to try...shucks...

Bob, have you eaten a live octopus? Should try it, real fun with the suckers all over your mouth!

Patty, the palm grubs are the size of the thumb. Mostly roasted but also great raw. It taste like fragrantly sweetish custard. Put a blindfold on and do it.
The frog legs are ok to eat but not the abdomen area as frogs are nasty carriers of parasites. You should try it steamed with Chinese Rice Wine. It's fabulous.

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Tog...You must've been reading my mind! I was watching Bizarre Eats marathon yesterday and one episode was Malay cuisine and I laughed and thought......what does Tog see around town in a day!?! My entry in this is plain simple and to the point.......................Durian. 'Nuff said.

Shaggy

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Just the thought of Lutefisk and blood pudding is enough to send me packing. But I don't eat it and wasn't raised to eat it so my opinion on that stuff is just that, My Opinion.

Shaggy

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Patty, Tog's grubs are small! Our grubs are about the size of both your thumbs placed together. Raw, the texture and flavour are like custard. Cooked, they take on a nutty flavour as well. They're usually found in Morete (Mauritia flexuosa) and Chonta (Socratea exorrhyza and S. dactylorrhyza) palms.

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I don't know if it's considered Weird food, but I like raw salmon (farm raised), Grilled Alligator meat, Frog legs, and Soft shelled turtle soup with swamp cabbage (hearts of Sabel palmetto). I stopped eating Sushi because wild caught fish has a much higher mercury content than farmed raised fish. :2239:

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Ah, sushi! I don't consider it weird anymore - but I do like fine slices of fresh tuna sashimi.

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Hey Shaggy, it really isn't that bad with the durian. Do you know that many Chinese won't eat beef or mutton cos of the meat's odour? Pork, they love but not other meat.

Everytime I watch the shows like Fear Factor with the stuff like bull testicle being eaten and the squirmy faces, I laugh. If you put a Chinese there, he will finish off in a jiffy and ask for more! :ha::ha::ha:

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Eating kosher would put a severe crimp in eating adventurously. No blood, shellfish, meat only from animals with cloven hooves that chew their cud, no mixture of milk and meat, etc. Can't say I'm overly strict here; love crab, lobster, shrimp. Oh well, I guess I won't have to worry about being cold in the next life. :ha:

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Tog , before anyone accuses you of being critical of the Chinese diet: A few years ago a buddy of mine brought his wife(Chinese) to my hunting camp (ugh!) during the late season. We got a few deer that day on drives and after cleaning them we generally leave the guts and the pile will be gone by next morning(coyotes and bear). She was kind of put off and asked "are you just going to leave that there?" After replying "yeah" she casually mentioned "In my country we'd clean it up and eat it." So I know you're not kidding. I'll eat the heart and liver of a small one but that's about it.

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The other day I cooked mutton, we had unlevened bread and bitter herbs. I really would like to have cooked mutton the way my friend did from United Arab E., Mohammed. Best mutton I've ever eaten! I just wish I knew the herbs he used to "spice it."

Most of the mutton was cut into peices mix in a huge pile of rice. On top of the very large platter was the head. As guest of honor I was offered an eyeball. Being North American I was a bit squimish at first. When I did taste it, I just wish Mohammed had prepared two of them, it was good! :2239:

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One of my friends was the guest of honour at an Orang Asli gathering in the jungle. He got the best piece for the night - the whole head of a roasted monkey. He wasn't keen on it at all but had to take it in his stride as he held the thing with a banana leaf and picked it all off as the night dragged on. No, he didn't enjoy it! Should have asked him to save the eyeballs for you Ken. :ha:

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When it comes to monkey it depends on how it is prepared and cooked. Thanks for thinking of me Tog Tan.:2239:

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I ate some McDonalds double cheeseburgers! But no eyeballs came with it......that I know about anyhow.

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Now that is weird food especially when you consider the fat content! I'll stick with grilled foods. Some of the best grilled chicken I've had was in Mexico and Puerto Rico. :2239:

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Oops, I better get back to weird food, tonight I made a medley soup from leftovers, mutton and chicken, I added rice and brocolli, with a hint of spices. My wife liked it.:2239:

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Bob, what is 'Lutefisk'?
Also, I never buy "fresh" octopus here as I know it cannot be fresh! I've seen it fresh in the mart but it has to be leftover from day before I assume (if they didn't sell it then) & originally thawed out.
I buy frozen, thaw it & then clean the head out. Then simmer for 20-30 min depending on size. Turn off heat & let it set for few minutes & put cold water in & rinse. Cut into bite size pieces. Sometimes I cut extra fat off (seems like fat to me). I make a It. dressing of half olive & half canola oil, vinegar (reg & sometimes w/cider vin, wine vin etc), italian seasoning, bay leaf, lemon juice, salt, pepper & lots of chopped onion. Let it marinate overnight - although I sneek some to taste test before.
Eat it as is or on a lettuce salad.
Caloosa, there is a diff between mutton & lamb. Mutton is older lamb & it smells bad...it STINKS. Lamb is much milder & tastes better. Get young lamb... YUM. Oooh, leg of lamb on grill!
Monkey Brains??!!
Reminds me of "Hannibal"...when he was eating someone's brain right out of his skull. So did Johnny Mathis with monkey brain!!!!!
I was young & remember seeing him on Johnny Carson show & he said he went to a country to perform (don't know where) & the HOT thing to eat was monkey brains. He said he ordered it in a restaurant. The skull was cut so he could eat it right out of the skull & it had to be served fresh (meaning they just killed the monkey).
Tog, I'm sure you know if this is true...I'm sure it is, cuz I think Johnny Mathis is too stupid to not keep this to himself. Great voice but no brains -- why he was eating them..to get some for himself! I think he lost lots of good popularity because he mentioned this. I have not seen him on any talk shows since! He said 'A lot of ppl won't like this , but....'
Some of you would be surprised what some of our markets sell. In Mexican & black side of town, cow tongue, chicken feet, pig feet, cow brains, bull nuts, whole pig heads, pig & cow intestines & I can't remember others. No insects or bugs though.
Ya know, ppl in China are prolly more healthy than us Americans as we tend to be obese (I am not) because of Krispy Creme donuts & too many sweets & junk foods!
Thanks for starting this Tog...interesting & fun!!

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i love it! its great. talk about playing with your food while you eat it. tasty tasty. i lovemudfish. its really good.

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Lutefisk from what I've seen is whitefish that started decaying and then was cured, dehydrated, left to sit for a long time, reconstituted and then warmed up and served. Supposed to be very ummmm pungent to say the least.

Let's see if Bob can add more to this.

LOL @ Tog, chinese can be a funny bunch with food.......Then again so are white people. Everything is all dependant on how you were raised and what you were brought up on.
My walk on the wild side is eating at the Pizza Hut I used to work at! (Trust me, if you ever worked fast food, you know exactly what I am talking about!)

Shaggy

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That's the scariest thing I've heard yet!

Patty , lutefisk is fish(shark or cod I forget) that is preserved for 6 months in lye. It was from the days before refrigeration. The reason I asked about it was because I saw Andrew Zimmern on Bizarre Foods eating it in Wisconsin. In any case no one who has eaten it on TV has anything good to say about it other than its an old traditional food.

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It's cod, Bob. Lutefisk is an acquired taste, just like Gefilte fish, or headcheese, or any of the European or Scandahoovian traditional foods.

"Pungent" is putting it very lightly.

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Boy, am I enjoying this thread.... Somebody should give it a rating in the interest of culture exchange! :ha:

Ken ; What you cooked with the mixed meat is the typical food of the Isan (pronounced E-sarn) region of Thailand. This place is the worst place in Thailand and probably one of the worst in the world. The soil is poor and everything is bad. In order to populate and have it developed, the Kingdom of Siam, in the olden days sent all the exiles there. It also included the bad guys, witches and so forth. That place is their only chance to start over again instead of rotting in prison or facing the death penalty.
Since Isan is such a bad land, they ate whatever they could to stay alive and have since developed a very unique cuisine of whatever that's available.
They will cook whatever at hand and nothing is ever wasted. Here are some of the more interesting examples of the stuff I have eaten from there;

B-b-q cow's teats - Whoa! Like chewing gum with a milky flavor. Goes with a very nice and spicy dip.

Marinated Raw beef and liver - Pretty tasty if you are not squeamish. Just don't let the blood put you off. Highly spicy.

Fermented Vege - A cow has 4 stomachs, rite? The vegetation is taken out from the 3rd one before it becomes turd. It is stir fried and is bitterish. You won't die if you don't think its turd!

Mixed soup - Very little traces of meat (cos hardly available) but all you can think of in a cow, pig and goat. It is spicy and crunchy and squashy, weird combo of soft and hard parts and the mixed flavor of the various meats.
It's very much a Tom Yam kind of soup, spicy.

All sorts of insects : I will come to this later.

Bob, Pat - Lutefisk? You guys like soy sauce? Do you know what is fish sauce? It is way beyond soy sauce in taste and once you have tried it, you won't go back to soy sauce. Know how it is made? It comes from fish fermented (this is a kind word), or rotted in earthen jars. Meaning the death juice of the fish. But it's very fragrant. I will come to another similar Lutefisk thingy from here later.

Pat - Eating monkey brains was an in thing and no longer in vogue. I don't think much of it and haven't the desire to try it. The actual procedure is this; a monkey is strapped to a high chair and then the head goes thru a piece of wood with a hole just enough for it to protude. The scalp and then the skull is skillfully knock off while the darn thing is still alive. Herbal rice wine is poured on the area and the *******s eat it off with spoons. Bloody stupid.

You are right about mutton stinking but that's all we get here. In fact, prior to getting decent mutton, local goats were eaten. Strong in smell though tasty, that's where the spices comes in. It knocks off the odour and what not and also help to tenderize the meat. Spice plays a big part in Malay and Indian cooking. The Chinese use a lot of herbs.

Come guys, more.....:ha: Lovin' it! Now I am finding out what weird things White folks eat! :ha::ha::ha:

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Hey, Caloosa!

The best way to knock the smell of mutton back is to rub the meat in cumin and mint, marinate it in beer for 3 or 4 days, then roast it (on a spit, if possible) over open flames, basting it all the while with a paste of butter, cumin, salt, mint, and coriander. Serve immediately with a sauce of tomatoes lightly sauteed with parsely and red onion. And pita. Don't forget the pita - if you don't make your own, you can toast them over your flame to make them poof up.

Equally, if you've got a cut that isn't terribly boney, you can bash it with a tenderizing hammer for about half an hour, cut it into cubes and then subject it to the above treatment. This is cooked kebab-style on the BBQ.

My Syrian friend Hafeez, who is a professional chef, taught me this, and I'm never going back to rank stinky sheep roasts again.

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Being of 100% Norwegian ancestry, I have to put in my 2¢ about Lutefisk. Dried cod is used (like Italians use for Bacala). It is reconstituted, rehydrated, with water, and "cooked" with lye, instead of heat, I'm not sure if it was soaked in plain water first, and then had the lye added, or if the lye was put in from the beginning. It is not decayed. The cod is preserved by drying, and the lye does the "cooking", not preserving. It takes several days, or a week, or so, not months.

My bother had owned several Scandinavian delis, and made a couple of hundred pounds of it, each Christmas. I was never inclined to try it.

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I have fish sauce in my fridge. It is made w/ anchovies & I LOVE anchovies. It's just more salty & fishy tasting than soy sauce.
I've seen (on TV) dried fish in markets. I believe anchovies are salted & then dried... not fermented (?)
I will try just about anything, but no GRUBS or bugs for me. I find Iris borers when I clean the tubers. I freak when I see them...UGLY - almost 2 inches long & fat. Chinese might eat them.

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I would love to reply as many of the stuff I read but there's just too much!
Bob, I can truly understand the frustration of your friend's Chinese wife. Venison is like gold to the Chinese and the innards, like platinum. The tongue, liver, ears, intestine and the bones(soup stock with herbs) would be the finest of food for them. She will probably go home and say what wasteful people White folks are. :ha:

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This thread is making me queasy. I love raw fish, raw beef, menudo, tounge, many fermented items like fish sauce and kimchi,.......but dog, cat, live monkey brain, grubs of any sort, eye balls, insects no thanks

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Tog, I actually consider the stock to be the best part of the deer. Coincidentally I'm having French onion soup tonight made with venison stock.
I'm lucky here to have every ethnic food known in America within 10-15 mile of me. I have some Fish sauce from Viet Nam. I think it's nuoc nam(?) but not sure. tastes like liquid anchovies. I haven't used it in a recipe yet though. Just as part of a dipping sauce.
Mitchell, you never ate the worm in the tequila?

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Nope, not me! The grub is found in cheap Mezcal and it's a hoax. There is nothing special about the grub except that it helps to mellow the overly smoky flavor that cheap Mezcal tends to have. I have had the liquid from the same bottle, but not the grub!

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I heard that too Mitchel. Used to be that Mexicans would kill for that worm. It was a halucinagenic (spell?). Now they put any ol' grub in there.
A REALLY GOOD dipping sauce is soy sauce (or fish sauce) mixed w/wasabi paste. YUM! Try that Bob.
My fish sauce tastes like liquid anchovy. I LOVE anchovies on pizza.

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Bob, my brother gave me 2 young deer & helped me dress them. I gotta say the loins were the best part. Made on the grill...we cut it with a fork - so tender.

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Is the stock from the bones? Makes me want to have your soup now.
Bob, it's a very popular thing to have snakes, preferably venomous ones in Chinese herbal wine. Seems to have 1,000 good uses.( not RedBull but BigBullSht) The snake in it is a novelty really, this is according to a friend who does snake blood/gall bladder. It's the good herbs which makes it of value.

Hey Mitchel, please don't be offended by some of the descriptions here as we just want to share the insights of what we eat in the different places.
just to let you know there are only a few dickhds who go for monkey brain thingy. Most of the Chinese are against it.

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Lutefisk, what a God-awful food. Tastes like cardboard soaked in pee. Yikes!

I think they also served fresh monkey brains in an Indiana Jones movie, and eyeball soup. That was my first exposure and I remember thinking "No freaking way!" My Laotian fishing buddy, Lith, introduced me to many of their delicacies. Like quail eggs and fish sauce. That stuff is horrible smelling. I think they cut the aroma with lemon grass, but use it in quite a few Lao recipes.
I have to confess to eating some things for which he could not tell me the ingredients due to his limited English vocabulary. This might have been a blessing.

When faced with eating some of this bizarre food, I will try it if I watch someone else eat it first. It seems to take away the ewww factor. hahahaha

That reminds me of a bit by comedian David Brenner. When he was in school, the teacher asked the class who they felt was the bravest person in the world. Some said "Astronaut", the "President", "Policeman or Fireman" - but David said "the first person to drink milk." The teacher asked him why he thought that, to which he replied, "Well, think about it. Two cavemen were eying some cows one day, and one of the cavemen says to the other - You see those things hanging under that animal? I am going to run down there an squeeze them - and I will drink whatever comes out."

Back near where I lived in Illinois, there is an annual Turkey Testicle Festival. They cook-up a huge amount of turkey testes and drink lots of beer. They are quite delicious, especially when you're drinking heavily.

Venison back straps are the best part for me.