First  Prev  1  2  3  4  Next  Last
Post Reply What's the weirdest/most unusual thing you've eaten or drank?
7878 cr points
Send Message: Send PM GB Post
8500 / F / Apollo...
Offline
Posted 3/31/16
What's the weirdest/most unusual thing you've eaten or drank?
And at the time, did you know you were eating/drinking it?
Did it gross you out, or was it actually good? Tolerable?

Post post!
11697 cr points
Send Message: Send PM GB Post
21 / M
Online
Posted 3/31/16 , edited 3/31/16

raw milk? lol
idk, nothing out of the ordinary for me besides how i drank it
3249 cr points
Send Message: Send PM GB Post
18 / F / Everywhere
Offline
Posted 3/31/16
Natto, which is fermented soy beans. It was the first time food almost made me throw up.
48423 cr points
Send Message: Send PM GB Post
23 / M / AZ
Offline
Posted 3/31/16
Ostrich
It doesn't taste like chicken at all
1447 cr points
Send Message: Send PM GB Post
22 / M / The Caribbean
Offline
Posted 3/31/16
Fugu, delicious but dangerous.
32284 cr points
Send Message: Send PM GB Post
24 / M / St.Louis - USA
Offline
Posted 3/31/16
bologna
Posted 3/31/16
head cheese
17166 cr points
Send Message: Send PM GB Post
53 / M
Offline
Posted 3/31/16
Spicy fried dog.
Posted 3/31/16
Alligator. My college decided to have a Mardi Gras week for some reason. They had all types of cajun food, and alligator happened to be on the menu....so I thought I would try it.
1619 cr points
Send Message: Send PM GB Post
21 / F
Offline
Posted 3/31/16
I've eaten quite a number of intestinal dishes, like stomach and blood sausage and etc., when I was in Ireland.
9897 cr points
Send Message: Send PM GB Post
23 / M / San Diego, CA
Offline
Posted 3/31/16
I've eaten escargot and cooked small squids before. The escargot was bland but the squids were amazing.
7878 cr points
Send Message: Send PM GB Post
8500 / F / Apollo...
Offline
Posted 4/1/16
I've had fried gator, which I actually found pretty good.
Ostrich burgers, bison burgers, fried frog legs, sea mantis, chit'lins, pig's blood stew and blood sausage.

I'm never going to eat chit'lins or pig's blood stew ever again
144751 cr points
Send Message: Send PM GB Post
26 / F / Overlord's Castle
Offline
Posted 4/1/16
Pizza with skittles on it............I was 10....don't judge
266 cr points
Send Message: Send PM GB Post
22 / F / Uno-77 // gE
Offline
Posted 4/1/16
Balut, a filipino dish that is a fermented chicken (or duck) egg (er.. embryo?) buried in the ground for awhile, then boiled.
Chicken feet, at this awesome asian couple's house!
Some really really really good Haggis, at an Older Adult Association in Canada!
Tay01 
27230 cr points
Send Message: Send PM GB Post
Offline
Posted 4/1/16

HuastecoOtaku wrote:

Ostrich
It doesn't taste like chicken at all


Most flightless birds are not only dark meat, but actually red meat. This is do to it storing more blood, however unlike dark meat on most poultry, it is tough and must either be cook extremely quickly or slowly, with added fat or oil, since it is one of the leanest meats. Further because of the size of the animal it contains tougher silver skin that is best melted at a low heat. Unfortunately this does not really make the meat tender, as it is simply that dry. This is because while ligaments melt, the muscle tissue still firms, on other animals the fat would seep into the gaps left by the silver skin, making a nice not too fatty marbling. Thus I must say ostrich is not that useful an animal for cooking, its only real boon is that it has better yield (its a large bird) and has a better food to yield ratio, as well as much faster development.

Personally I would suggest kangaroo instead, as the meat is less tough and instead springy. While also low in fat it has a lovely natural buttery flavour. Since kangaroo is a pest it costs basically nothing.

However ostrich only costs more than beef, because it has no valuable cuts, ground beef is cheap because profit is made of of small extremely expensive cuts. Ostrich is thus a health food scam, and kangaroo is a better alternative in every way, plus if you get a taste for it, it has some cuts.

If you are looking for a amazing bird, I would suggest pheasant, probably the tastiest animal I have ever ate, plus its easier to cook than duck or goose. And healthier to eat, it also contains a much more complex flavour profile, one of the many boons of animals that have not been bred to eat a simplified diet. Speaking of flavour profiles you might want to try animals that have been finished differntly, I personally find this important since it helps better appreciate the subtle differences that meat may have.

Ideally one should be able to differentiate breeds of livestock and what they were finished with.

I understand that this is slightly off track but I love talking about meat.

But to answer the question, its whole boiled yellow bellied grouper, I liked the entrails. However the bone geletin leached into the muscle fat, which made a disgusting slime that did not taste well to say the least. I would not suggest this, no matter how much I baked it afterwords the tissue would not gain a nice consistency. The gelatin did not even taste omega like, it tasted like rancid fat.
First  Prev  1  2  3  4  Next  Last
You must be logged in to post.