Foods that make you go "yuck"

NickJones · Post by **NickJones** » Mon Aug 06, 2007 3:54 am

not much food that makes me chunder but , custard ( the birds cornflour based one) bad memories from school..turnip and swede ( the vegetable not the people from sweden)
another food I have not eaten but have seen in close proximity is balot ( think this is the spelling) I like duck and I like eggs but to have an almost hatched duck egg boiled in water then eaten bones and all just seems a bit minging...also there are some scottish islands that eat Gannet , soaked in salt water for months then boiled...looks foul ( no pun intended) , smells awful..and I don't think I will going for the rocky mountain oysters anytime in the next 100 years...

LoyalTubist · Post by **LoyalTubist** » Mon Aug 06, 2007 9:58 am

I don't have a picture, but rotten eggs are considered to be a delicacy here. They think I'm crazy that I want to put eggs in the fridge!

NickJones · Post by **NickJones** » Mon Aug 06, 2007 10:20 am

Gag....rotten eggs yum!!!!

I think there is a version of Balot in Vietnam ( am sure Bill can confirm or deny)....I am all for new food experiences , I have eaten Croc Curry , Eel , Squid , Octopus , snail and other unusual things ( ostrich and Kangaroo spring to mind. again no pun intended!!!) but manky eggs and duck in the shell are a big no no....still some of the best food in the world is street food..

TMurphy · Post by **TMurphy** » Mon Aug 06, 2007 12:34 pm

Some call me crazy...but beef stew definitely causes me to have a bowel reversal....ugh!!! The picture is enough to turn my stomach....

Chuck(G) · Post by **Chuck(G)** » Mon Aug 06, 2007 6:51 pm

Being of Eastern European extraction, I'm used to beets (or rather beetroot) in all forms. But then, vegetables are pretty much limited to cabbage, beets, potatoes and onions.

Here's a recipe for beet wine:

10 medium beets
1 gallon water
2.5 lbs sugar
1 cake yeast
1/4 tsp black pepper

Pare and quarter beets. Boil in water until tender. Let stand 24 hours. Remove beets. Add enough water to return to 1 full gallon liquid. Add sugar and pepper. Boil 10 minutes. Strain through cloth into clay crock. Spread yeast on a slice of bread thoroughly dried in oven. Place in lukewarm liquid. Let ferment 10 days. Bottle, but do not cork tightly.

I've also got a recipe for a milk drink that takes a quart of milk and a quart of grain (200 proof) alcohol...

LoyalTubist · Post by **LoyalTubist** » Mon Aug 06, 2007 10:39 pm

To answer the man from Wales, balut isn't a Vietnamese food, but they do like the Filipino dish very much here. Hundred-year-old eggs are Chinese, but they like them, too.

Both of these have a very peculiar aroma, so I can't stand to put those things up to my mouth. The only smelly food I can stand is durian. I don't think they grow very many of them here in Vietnam. Most of the durians we get come from Thailand.

When I lived in Indonesia, where they grow lots of those things, there were stories about how they could tell when the durians were ripe because one of the workers would walk under the trees and get killed by one of the spiny things hitting them in the head... they knew they are ready!

Some things to know about durians:
-This is one of the few foods in which the smell is nothing like the taste, sort of an olfactorial lllusion.
-It takes up to ten years for one of those babies to ripen. Consequently, the fruit has a very high alcohol content. Most people don't eat anymore than two or three pods for a serving. If you eat anymore than that, you can get sick. Children don't eat very much of this stuff.
-If you really like durians, and you intend to drive a vehicle, consider eating durian cookies (available at any Asian grocery store in most North American cities) or durian ice cream (I don't know where you can get durian ice cream outside Southeast Asia, BUT WE'VE GOT IT HERE!)
-The only place I have seen in the United States where you can buy durians is the 99 Ranch supermarket chain. They have stores in the San Francisco area, Southern California, around Las Vegas, Seattle, Portland, and Atlanta.

Chuck(G) · Post by **Chuck(G)** » Tue Aug 07, 2007 12:57 am

The best description I've ever heard of durian is that it's like eating vanilla pudding while standing in a cesspool.

LoyalTubist · Post by **LoyalTubist** » Tue Aug 07, 2007 6:13 am

Those of us who like durians like to say it tastes like French vanilla ice cream soaked in French onion soup.

NickJones · Post by **NickJones** » Tue Aug 07, 2007 7:47 am

We get the Antony Bourdain programs over here in the UK now , seen that Durian "fruit" on a few programs...still thank gawd we dont have smellivision...still keep an open mind to it all

LoyalTubist · Post by **LoyalTubist** » Tue Aug 07, 2007 11:13 am

When riding on the MRT in Singapore (what we Americans call the subway), you will see this sign:

Hotel clerks will also take them away from you, if you plan to take them to your room.

Dean E · Post by **Dean E** » Tue Aug 07, 2007 10:47 pm

LoyalTubist wrote:Those of us who like durians like to say it tastes like French vanilla ice cream soaked in French onion soup.

How do durians compare to the smell and taste of Limburger cheese?

Dean E · Post by **Dean E** » Tue Aug 07, 2007 11:06 pm

the elephant wrote:
Dean E wrote:
LoyalTubist wrote:Those of us who like durians like to say it tastes like French vanilla ice cream soaked in French onion soup.
How do durians compare to the smell and taste of Limburger cheese?
They compare favorably with the vanilla Limburger.

Now, that is making me hungry.

How about grated durians mixed into a four-bean salad with sliced, hard boiled eggs; topped with creamy limburger & habanero dressing? Cook for 30 minutes, or else marinate overnight and serve cold. BAM!

tubatooter1940 · Post by **tubatooter1940** » Tue Aug 07, 2007 11:59 pm

Hate to take away from durians but the blood pudding I got for breakfast at a bus station in Scotland made an impression on me.
It looked like a sausage patty in amongst my eggs. It was reddish purple and a case knife would not do any better that scratch it. There was no meat in it-just a scab the size of a hockey puck.

Dean E · Post by **Dean E** » Wed Aug 08, 2007 12:16 am

Rotating doner kebab spits may not always look appetizing, but few Germans suspected that the meat was actually rotten. That is, not until it was discovered that wholesalers had been selling rotten meat. Authorities in Bavaria last week linked 110 tons of bad meat -- some of which was more than four years out of date -- to a Munich wholesaler. (Sept 8, 2006)
http://www.spiegel.de/international/0,1 ... 15,00.html

NickJones · Post by **NickJones** » Wed Aug 08, 2007 3:33 am

tubatooter1940 wrote:Hate to take away from durians but the blood pudding I got for breakfast at a bus station in Scotland made an impression on me.
It looked like a sausage patty in amongst my eggs. It was reddish purple and a case knife would not do any better that scratch it. There was no meat in it-just a scab the size of a hockey puck.

Black Pudding , Is amazing...blood , spices , bits of pig fat , pearl barley , boiled for 20 mins in a coating , then best eaten fried with eggs , tomato , bacon and sausage..
Steak Tartare - Should be made using fillet steak , not just ground beef , the acid in the capers should slightly colour and "Cook " the meat , It's served as a starter normally not a main course , I suppose when people ask for a bloody steak ( or as my uncle used to say " Wipe it's arse and bring it on a plate" or when a waiter would say" how do you want your steak sir " he would say " rare so a good vet can get it on it's feet in 20 mins"..
And those people who have not had a kebab on a fri or sat night after a night out on the sauce , have never lived...Kebabs are awesome!!!!

Tubadork · Post by **Tubadork** » Wed Aug 08, 2007 8:14 pm

http://video.google.com/videoplay?docid ... &plindex=0

http://www.petatv.com/veg.html