Yummy food with gross ingredients

[molly bloom]

Q. Cubed has clearly forgotten the raw live octopus consumed in Korea, as tested by the 'Amazing Race' contestants. Ho ho. Not to mention water scorpion (as eaten by my Singaporean friend's maid's family) and snake blood.

Some Australian aborigines/Koori catch and eat echidna, and stingray, and mangrove swamp snails. Also widjiti grubs and bogong moth larvae, both quite fatty. Crocodile is tasty, as is kangaroo, wallaby, and emu.

I think it’s in Iceland where they eat buried shark (or is it whale) meat. Apparently it smells rank to non-Icelanders. Limburger cheese is pretty off putting, especially when ripe. I once tried a cheese in Herefordshire which had been washed in pear cider. It smelled so bad, it had to be kept outside in a cardboard box inside a Tupperware container in three layers of plastic bags. It made the whole fridge smell of cheese, in a very bad way.

Chocolate ants are quite tasty, but I don’t go for the South American dish of eggs which have been allowed to partly develop. Bit of a heave ho, that one.

I do like offal though- sweetbreads, kidney, liver, heart and tripes. Especially Chinese style tripes, with black beans, chilli, steamed or in broth. Yum.

[Q Classic]

lol. never had the raw octopus myself.

lots of things are supposed to smell bad, but people eat them.

there's one kind of fruit in southeast asia, forget what its called.

then there's kimchi.

[molly bloom]

Originally posted by Q Cubed
lol. never had the raw octopus myself.

lots of things are supposed to smell bad, but people eat them.

there's one kind of fruit in southeast asia, forget what its called.

then there's kimchi.

Ah, I think you mean durian, or stinkfruit. Quite delicious, but with a very cloying, heavy, um, ‘aroma’. In Singapore I believe the saying is ‘when the durian falls, the skirt rises’ linking the onset of the fruit’s ripening season with the natural proclivity of humans to get fruity too.

I love kimchi, but I don’t find it smells too bad. Unlike, say Chinese preserved cabbage, which I was once given as a birthday present. It came in this beautiful wax paper sealed ceramic pot, but when I opened it, it was like sniffing a blocked drain: moreover, a drain that had been blocked with rotting brussels sprouts.

Not something I’ll be repeating in a hurry.