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pigs feet. lol ive never tried it but i think its gotta be really gross, they sell it at the local grocery store along with pig tounge
I actually enjoy pigs feet They serve them at some of the local Chinese restaurants we frequent. The gelatinous goodness holds in flavor pretty well
As for worst tasting foods, this is a hard one for me. Maybe licorice? I've always hated the flavor associated with licorice. Oh, and chitterlings. No matter how well people claim to have cleaned them, I've always found an unpleasant aftertaste that makes me gag. I don't even bother nowadays.
I actually enjoy pigs feet They serve them at some of the local Chinese restaurants we frequent. The gelatinous goodness holds in flavor pretty well
As for worst tasting foods, this is a hard one for me. Maybe licorice? I've always hated the flavor associated with licorice. Oh, and chitterlings. No matter how well people claim to have cleaned them, I've always found an unpleasant after taste that makes me gag. I don't even bother nowadays.
A lot of awful sounding food often tastes very nice, including sweetbreads, they just sound revolting, and pigs feet (trotters) are eaten in France and other parts of Europe, as well as in China, whilst authentic Chinese restaurants will also serve chicken feet and other such items.
Personally, I don't think animals parts should be wasted, although I draw the line in terms of eating animals brains.
In terms of brain, Tête de veau (French 'calf's head') or testina di vitello (Italian) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine.
Beef brains and veal (juvenile beef) or calf's brains are used in the cuisines of France (Cerveaux -Ox, Lamb Or Sheep’s Brains); Italy; Spain; El Salvador; Mexico, etc. where they are called sesos in Spanish and are eaten in tacos and quesadillas; Pakistan and Bangladesh, where they are known in Urdu and Bengali as Maghaz; Portugal; and Indonesia.
Calf's brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco. It is the brain of a calf consumed as meat. It is often served with tongue, sauteed with beurre noir and capers, or mixed with scrambled eggs. In Italy, cervella fritte is a popular dish made of bite-sized batter-fried morsels of beef brain.
Other foods that contain organs/offal and blood include blood tongue, black pudding (blood), White pudding (offal) tripe (stomach lining) and haggis, all of which are nice if prepared properly, although I hate the mere small of tripe being cooked.
Some of the food on some menus reminds me of Monty Pythons 'Life of Brian' when the food vendor had a selection of Larks' tongues. Otters' noses and Ocelot spleens.
I do however recommend the Badgers noses and Sparrow beaks, they are simply delicious, as is the Lamb pancreas and fawns appendix, which was only out done by the stewed Owl and roasted Swan - only joking.
Sometimes it's more to do with the off putting presentation rather than the actual taste, as can be seen in the picture in this link which shows a pigs snout served in sauce, which just has too much resemblance to the poor deceased animal for my taste.
So I have never had this stuff, and never will, but Surströmming is a fermented/rotten herring "food" from Sweden that many say is the most disgusting thing that humans actually eat. If you look on YouTube, there are probably at least 100 (maybe 1000) Surströmming taste test videos and most feature people graphically vomiting over the mere smell of it, and apparently, it doesn't get any better if you have the fortitude to actually eat it.
P.S. Here are some young lads from neighboring Finland who are game to test their mettle with Surströmming. The carnage is at once ghastly and funny. https://www.youtube.com/watch?v=wmu7bHj81WI
Last edited by OutdoorLover; 04-03-2023 at 06:04 PM..
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Originally Posted by OutdoorLover
So I have never had this stuff, and never will, but Surströmming is a fermented/rotten herring "food" from Sweden that many say is the most disgusting thing that humans actually eat. If you look on YouTube, there are probably at least 100 (maybe 1000) Surströmming taste test videos and most feature people graphically vomiting over the mere smell of it, and apparently, it doesn't get any better if you have the fortitude to actually eat it.
P.S. Here are some young lads from neighboring Finland who are game to test their mettle with Surströmming. The carnage is at once ghastly and funny.
So I have never had this stuff, and never will, but Surströmming is a fermented/rotten herring "food" from Sweden that many say is the most disgusting thing that humans actually eat. If you look on YouTube, there are probably at least 100 (maybe 1000) Surströmming taste test videos and most feature people graphically vomiting over the mere smell of it, and apparently, it doesn't get any better if you have the fortitude to actually eat it.
P.S. Here are some young lads from neighboring Finland who are game to test their mettle with Surströmming. The carnage is at once ghastly and funny.
Britain sells most of it's herring to other parts of Europe, including Northern and Eastern Europe, where pickled herring is far more popular than in the UK.
Fish cured through pickling or salting have long been consumed in the British Isles, however Jellied eels are more of a local dish in relation to the working class East End of London, whilst smoked Kippers (Herring) are also a divisive food and acquired taste.
Sea snails such as Whelks and Winkles, as well as molluscs such as Cockles, Mussels and Oysters, also often divide opinion, as does Octopus (Calamari).
Crustaceans such as Crabs, Lobsters, Crayfish, Shrimp (Prawns or Langoustine) are by contrast far more popular, and far less divisive in terms of most public opinion.
As for Surströmming, it's not something I would even want to attempt to eat.
Last edited by Brave New World; 04-04-2023 at 04:01 AM..
Britain sells most of it's herring to other parts of Europe, including Northern and Eastern Europe, where pickled herring is far more popular than in the UK.
Fish cured through pickling or salting have long been consumed in the British Isles, however Jellied eels are more of a local dish in relation to the working class East End of London, whilst smoked Kippers (Herring) are also a divisive food and acquired taste.
Sea snails such as Whelks and Winkles, as well as molluscs such as Cockles, Mussels and Oysters, also often divide opinion, as does Octopus (Calamari).
Crustaceans such as Crabs, Lobsters, Crayfish, Shrimp (Prawns or Langoustine) are by contrast far more popular, and far less divisive in terms of most public opinion.
As for Surströmming, it's not something I would even want to attempt to eat.
I just tried smoked herring for the first time last week - found some at my local supermarket. Since it's my one and only experience, I don't know if this was just poorly done or not. Normally I like smoked fish - smoked salmon, bluefish, haddock, mussels... but this herring was smoked dark, was pretty dry and had an intensely strong smoky smell that you could smell right through the package and equally intense smoky taste, and it was also very salty. I had pieces on whole grain crackers with whipped cream cheese. It wasn't awful, but the smoke and salt tastes were both just too strong for me, and I gave up after a handful of pieces! Still willing to try again, but from another supplier that hopefully treats the fish less aggressively with smoke and salt.
Black licorice
Egg Nog
Brains, lungs, stomach, pretty much all that stuff except chicken livers, love them.
I am open to try most things at least once.
Black licorice
Egg Nog
Brains, lungs, stomach, pretty much all that stuff except chicken livers, love them.
I am open to try most things at least once.
I don't like organ meats, but I will say that I made a pate' for the holidays one time out of the Silver Palate cookbook, and that was absolutely delicious - despite a base of chicken livers!
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They serve them at some of the local Chinese restaurants we frequent. The gelatinous goodness holds in flavor pretty well 
