Paulo Faustini wrote:What foods freak you out?
Robin Garr wrote:Paulo Faustini wrote:What foods freak you out?
Oh, lord, embarrassing confessions!
OK, I'll admit my weakness: I can eat bouncy little lambies and cute little veals, as long as I take care not to dwell on their origins. But I have a really hard time with bunny rabbit. I know it's trendy and gormay, and I can gag down a bite if I have to. But it's just too darn close to my cat buddies.
Paulo Faustini wrote:Since I was a child i have always been freaked out by fish - don't know why, but I am.
Howie Hart wrote:Paulo Faustini wrote:Since I was a child i have always been freaked out by fish - don't know why, but I am.
Wait a minute Paulo! Over on the Wine side you said "The fatty grilled salmon went beautifully with this delicious wine." Isn't salmon fish?
Paul Winalski wrote:That fish on the right has been drinking too much coffee.
Maybe it was my training as a biologist, but I don't get freaked out by unusual food. Except once. I ordered "Tete du Porq" in a fancy Frech restaurant once. I was expecting braised cheek meat in a sauce, and that indeed was what the dish was--except that the animal's brain, lightly poached, was perched on top of the pile of meat, completely intact, and with the spinal cord artistically draped onto the plate. This could have starred in its own B-grade science fiction horror movie. My first thought was "oh my God!", and my second was "mad pig disease".
That one freaked me out. I hadn't expected the "tete" part to be quite that literal. The dish was delicious, except the brains had a texture I didn't care for too much.
Sonia Hambleton wrote:I guess it's what you grow up with too. It was always a special treat to order black cod out at a Cantonese restaurant. Some restaurants will bring it by the table in the net for the adults to approve of the size and freshness before it is cooked and served. (head and tail intact of course).
Paul Winalski wrote:Sonia Hambleton wrote:I guess it's what you grow up with too. It was always a special treat to order black cod out at a Cantonese restaurant. Some restaurants will bring it by the table in the net for the adults to approve of the size and freshness before it is cooked and served. (head and tail intact of course).
I was recently in Boston's Chinatown stocking up on ingredients that I can't get in New Hampshire supermarkets. The woman in front of me had purchased fresh fish. Emphasis on the fresh. There was a delay in the check-out line because the fish kept flopping around so much it couldn't be weighed.
Paulo Faustini wrote:I hope they chopped its head off quickly!!!!!!!
Paul Winalski wrote:Paulo Faustini wrote:I hope they chopped its head off quickly!!!!!!!
They merely wrapped it tightly enough that it could be weighed and the proper price charged. She took it home alive and wriggling.
There's also a live poultry market in Boston's Chinatown. I've never been in there. I don't want to know.
Paulo Faustini wrote:[Freshness has a limit, don't you think?????
Stay out of the Far East. A business associate once took me to a restaurant where they took a live fish and wrapped its heads in a wet towel. Then they quickly deep fried the body keeping the head in the cool wet towel. When the fish arrived on my plate, it was really fresh. The gills continued to suck for air while I dined on the lower part.
Visiting the famous Snake Market in Taipei, my friend introduced me to squeezed snake. Large live snakes hanging from their tails clamped in a clip are slit lengthwise with a knife and then with the hand squeezed from the tail to the head so that the inner juices and "whatnot" flow into a glass of brandy, which you then drink for virility. I got it down as fast as possible and didn't breath anymore than necessary.
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