Yummy food with gross ingredients

[Gangerolf]

I did some googling, and it looks like anchovies actually are a quite common ingredient in liver pate!

[SpencerH]

Re: Yummy food with gross ingredients

Originally posted by Gangerolf
So I'm having a couple slices of bread with liver pate. Some cucumber slices on top of that. Delicious.

Then I get the bright idea of taking a look at the list of ingredients.

Liver of pig, cow and lamb (29%), water, pork fat, pork meat, beef, wheatmeal, salt, sugar, anchovy (WTF?), tomato puree and spices.

Kind of disgusting really, but I keep on eating of course. I'm not a sissy

But it says Liver Pate on the box damnit, not "Mashed farm animals & anchovies".

You should buy better pate

Hows about Haggis or that Scandanavian delicacy sur strumming.

Yummy.

NOT

[Datajack Franit]

Jesus not sashimi

[Drake Tungsten]

One could say Japanese food in general...

Most of it is pretty normal, actually.

[Gangerolf]

Re: Re: Yummy food with gross ingredients

Originally posted by SpencerH


You should buy better pate

Hows about Haggis or that Scandanavian delicacy sur strumming.

Yummy.

NOT

Nah it's the best tasting pate, and I doubt other brands have any better (or worse for that matter) ingredients..

Haven't tasted surstrumming, but if it's anything like sursild (pickled herring) it's delicious!

[Jac de Molay]

The new food craze of the Atkins diet: the pork rind

[Peter Triggs]

Haggis is OK, but it should be acompanied by
Tatties and Neeps, and served correctly:

To Serve Haggis: Remove the haggis from the pan and cut it open with scissors or a knife. Serve the Haggis accompanied with Tatties and Neeps or Orkney Clapshot and your choice of greens. Drizzle a little of whisky over each serving of haggis (optional). Serve.

Actually, I think I've only had haggis on Burns' Night (Jan 25) on which occasion a lot of whisky is consumed.

[Evil Knevil]

We used to have that every Wednesday at School. It was ****ing terrible.

I had to campaign for a vegetarian option. Our School was very backward.

[Tuberski]

Originally posted by Peter Triggs
Haggis is OK, but it should be acompanied by
Tatties and Neeps, and served correctly:



Actually, I think I've only had haggis on Burns' Night (Jan 25) on which occasion a lot of whisky is consumed.

I think anything that should be eaten with Clapshot is scary indeed!

Clapshot of course being penicillin.



ACK!

[SpencerH]

Re: Re: Re: Yummy food with gross ingredients

Originally posted by Gangerolf


Nah it's the best tasting pate, and I doubt other brands have any better (or worse for that matter) ingredients..

Haven't tasted surstrumming, but if it's anything like sursild (pickled herring) it's delicious!

Heres an example of a better pate,

"Giovanni's Goose Pate with Port Wine, 2 3/4 oz.

Ingredients Goose Broth, Goose, Farina, Reconstituted Dehydrated Onions, Carrots, Butter, Celery, Eggs, Port Wine, Salt & Spices."

Notice, no pigs, cows or other farmyard quadrupeds are involved in its making.


For those who dont know here's surstromming

"One type– surstromming or sour Baltic herring–survives in Sweden. Surely this has to be one of the world's strangest dishes and a potent expression of the saying that one man's meat is another man's poison.
Caught in the months of May and June, processors immerse the fish for a day in brine and then decapitate and clean it. Next they stack it in barrels, trundling it out into the summer sun and left there for 24 hours to get the fermenting process started. An inch or two of space is left at the top of each barrel so that any gas formed during the fermentation can accumulate with out causing an explosion.

Put into a cool storage room, the herring ferment at a slower rate. As they do, their aroma grows progressively stronger, and only the most acute nose can determine the precise point at which they are ready for canning.

Among those who like surstromming best, and its fans are many, there's the belief that the contents of a can left for a year at a temperature of 68̊ F. actually improve; the can will have begun to swell, and at its puffiest must be opened gingerly, like a bottle of champagne.

Swedes eat ripe surstromming with paper-thin hard bread and boiled potatoes, usually an almond-shaped variety that comes from the north. It has a sharp, cutting taste. Sometimes, they drink milk with it, but beer and aquavit more often accompany the dish. Some Swedes down it without a second thought to its smell; others, in order to partake of it at all, first have to rinse it in purifying soda water.

Sales of surstromming are on the increase in Sweden, but its future as an export item is, predictably, dim. Although 800 cans of it used to be exported annually to Hollywood when a Swedish movie colony could still be found there, U.S. customs officials have since come to view it with suspicion, despite its proven nontoxicity. Moreover, the product doesn’t always travel well. Only recently a Swede found this out. Thinking to amaze an important New York client and the assembled board of directors with so bizarre a food, he produced the swollen can he had carried all the way from Sweden in his luggage and dramatically laid it on the table. At that moment, the can exploded."

[Provost Harrison]

Liver is a no-no for me. I despise the taste. But once someone cooked something for me with liver in and I ate it (requiring a lot of effort). I spend most of the night projectile vomiting. So I don't do liver. And kidneys taste of piss. I eat proper body parts.

Although the most disturbing thing was from Hannibal when he was frying that bloke's brains right in front of him. I thought that fried brain looked really tasty

[Provost Harrison]

But that Surstromming sounds...weird...but preferable to liver or kidney

[Q Classic]

i've never found anything in east asian food as having gross ingredients. seaweed tastes good; dried fish is like jerky, but better tasting; and tofu paste is like bean paste. it's good.
same with squid, dried, roasted, or octopus, prepared... eel and snails taste good...

mike royko (late columnist who'd worked for three chicago newspapers, last of the tribune) once wrote a column about haggis, and about some polish dish called czerina or something: duck blood soup.

what's gross depends on where you were raised. for instance, the idea of eating brains, liver, gizzards, chitlins, and pigs feet i find revolting. i've never tasted them, but i'm not likely to.

now, in my personal experience, i like things that have mayo in it, like potato salad, deviled egs, and so on--but i like them only if i don't know (i try to forget, etc.) that they have mayo in them. this is why to this day i can't eat a whopper; if i forget to say hold the mayo, and i see that stuff on it, i feel like retching.
why, you may ask? have you looked at the ingredients for mayo?

[Gangerolf]

Surstromming sound alot like the Norwegian dish rakfisk. Except that rakfisk is trout and surstromming is herring..
It smells like rotten fish of course, because that's what it is, but it tastes like heaven.

[Gangerolf]

that goose pate sounds good, but awfully expensive BTW