Food confessions: what's the grossest thing you love?

[KeithTalent]

Oh... and fried pickles.

Holy shit I can eat them all day long.

Had those when I was in Charlotte. They were freaking delicious. Never seen them up here unfortunately. :\

KT

 

[Mayne]

I order liver and onions atleast once a week. I'm gross.

 

[akugami]

I've had durian a couple of times and quite liked it. Makes me wonder if the ones I had weren't quite "ripe" yet or something because I didn't see what all the fuss was about.

You want to give durian a good smell. No smell, unripe fruit. Go look for a more fragrant one. :thumbsup:

Fried stinky tofu, spicy pig stomach soup, fried pork intestines, take your pick.

If it's food, it ain't gross.

Oh...I beg to differ.

http://en.wikipedia.org/wiki/Casu_marzu

You don't want that shit in your mouth. Hell, you don't want that in the same zip code as you.

 

[Ns1]

Oh...I beg to differ.

http://en.wikipedia.org/wiki/Casu_marzu

You don't want that shit in your mouth. Hell, you don't want that in the same zip code as you.

what the fuck

Derived from Pecorino, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from Sardinian language for "tear") seeping out. The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long.[1] When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming while others do not. The cheese, along with one of its Sardinian makers, Giovanni Gabbas, received attention on Bizarre Foods with Andrew Zimmern. Zimmern described the taste of the cheese as "so ammoniated" that "...it scorches your tongue a bit." The cheese is known to leave an aftertaste for a duration of up to several hours.[2]

no seriously what the fuck

Casu marzu is considered to be unsafe to eat by Sardinian aficionados when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is usually eaten, although allowances are made for cheese that has been refrigerated, which can kill the maggots.
...
Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed,[1][8] diners hold their hands above the sandwich to prevent the maggots from leaping. Some who eat the cheese prefer not to ingest the maggots. Those who do not wish to do so place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten.[9]

 

[cardiac]

Limburger cheese and vidalia onion sammich. (Landhaus limburger is awesome). Some good rye bread works well. My dad got me eating those 40 years ago.

 

[PenguinPower]

You want to give durian a good smell. No smell, unripe fruit. Go look for a more fragrant one. :thumbsup:

Fried stinky tofu, spicy pig stomach soup, fried pork intestines, take your pick.



Oh...I beg to differ.

http://en.wikipedia.org/wiki/Casu_marzu

You don't want that shit in your mouth. Hell, you don't want that in the same zip code as you.

Seriously...wtf?

I'll eat ikizukuri...but keep that shit away from me.

 

[Matthiasa]

Something I thought wwas okay that most would question is probably Durian flavored candy.

Now in the actual should be disgusting category is Nam (Naem, som moo), which is a cured, sour, uncooked pork product, with extra strips of fat, and good other stuff added. Eating uncooked (even if not actually raw) pork definitely has some psychological issues with it due to how horrible the parasites uncooked pork can give you.

 

[Gerle]

You guys should see the movie Tampopo.

I have, several times. It's a great movie!

 

[DigDog]

like from prosciutto? That stuff is more like leather than spoiled.

yupp. exactly.

 

[Cappuccino]

Cow tongue is pretty nice pan fried in butter.

 

[Eug]

Had those when I was in Charlotte. They were freaking delicious. Never seen them up here unfortunately. :\

There is a gourmet BBQ take out joint here in Toronto at a gas station of all places that makes them.

Pretty good, but I'm not really a deep fried food kind of guy in general.

If it's food, it ain't gross.

Natto is totally disgusting.

Soybeans, soaked, steamed, mixed with bacillus subtilis and aged somewhere warm until fermented. Natto comes in small doses, packaged in polystyrene tubs and ready-to-eat with packets of sweetened soy sauce and mustard.

The trick is to stir and stir and stir the soybeans, producing sticky, frothy strings, reminiscent of campfire marshmallows. Add the sauce and mustard if you like. Natto with rice is a popular Japanese breakfast.

Those who hate natto delight in likening its sliminess to snot, its smell to funky feet, its taste to sewage. Filming people gagging on, or gamely choking down, natto is something of a bloodsport on You Tube.

 

[Gibsons]

yupp. exactly.

I wouldn't say that's gross. Weird, but not gross. I know they can be used in soups.

:hmm: ... how long do you have to chew those things? They could almost stop a bullet.

 

[NetWareHead]

raw salt. i eat raw salt.
i also drink neat soy sauce (kikkoman), sip tabasco, i eat the yellow, spoiled rind of parma ham, and i love to burn everything (as long as the flame is strong enough).

I like the rind as well. Prosciutto is expensive enough, I dont throw any of it away. Sometimes the fatty skin edge is way too thick for a proper slice (bad ratio of fat to meat). So I trim off an inch or so and have a nice block of fat to work with. I fry it up in a pan with some butter or deep fry it. Its a different kind of pork rind. The curing process removes a good portion of the water and its flavored differently than a store shelf chicharone.

 

[Gibsons]

I like the rind as well. Prosciutto is expensive enough, I dont throw any of it away. Sometimes the fatty skin edge is way too thick for a proper slice (bad ratio of fat to meat). So I trim off an inch or so and have a nice block of fat to work with. I fry it up in a pan with some butter or deep fry it. Its a different kind of pork rind. The curing process removes a good portion of the water and its flavored differently than a store shelf chicharone.

You can buy prosciutto ends/trimmings at some stores, should be much cheaper than the regular $20+ per pound.

 

[KeithTalent]

There is a gourmet BBQ take out joint here in Toronto at a gas station of all places that makes them.

Pretty good, but I'm not really a deep fried food kind of guy in general.
[/i]

Weird. The ones I had were more like pickle chips.

That place looks decent though.

KT

 

[NetWareHead]

You can buy prosciutto ends/trimmings at some stores, should be much cheaper than the regular $20+ per pound.

Didn't think about that. Kind of dont want to make it a habit to be able to easily buy pork fat for frying 😀 I buy prosciutto more for the meat, the fat is a tasty infrequent side dish. I will use the prosciutto fat in cooking, much like americans throw a piece of fatback or salt pork into baked beans

 

[Gibsons]

Didn't think about that. Kind of dont want to make it a habit to be able to easily buy pork fat for frying 😀 I buy prosciutto more for the meat, the fat is a tasty infrequent side dish. I will use the prosciutto fat in cooking, much like americans throw a piece of fatback or salt pork into baked beans

That's what I use the ends for, they usually look something like this

They've got shitloads of salt of course, have to be careful adding any extra.

 

[Fritzo]

I order liver and onions atleast once a week. I'm gross.

Just a bit of advice: unless you go to a place with "famous liver and onions" or something, you should never order it in a restaurant. Otherwise you risk eating very old or freezer burned liver 🙂

 

[Fritzo]

Weird. The ones I had were more like pickle chips.

That place looks decent though.

KT

Oh man...fried pickles rock. They fry our Tony Packo's pickles in the Toledo area, so you get sweet and spicy ones (you never know which is which)

 

[KeithTalent]

Oh man...fried pickles rock. They fry our Tony Packo's pickles in the Toledo area, so you get sweet and spicy ones (you never know which is which)

Yeah those look like what I had. Very tasty though I could not eat that many since it was a bit of a salt overload. Very good with beer.

KT

 

[SamQuint]

At Pink's in Hollywood I like to get the chili dog with sauerkraut on top.

 

[SunnyD]

Oh man...fried pickles rock. They fry our Tony Packo's pickles in the Toledo area, so you get sweet and spicy ones (you never know which is which)

Yeah, I could eat about 10 orders of those and still have room for about 20 orders more.

It's one of those things that you go "Fried what? No." Then you eat them and go "Did I really just eat all of those?"

 

[MarkXIX]

I've consumed and liked all manner of Meals Ready to Eat issued to me by the Army. Food is food at some point. I've been at that point several times in my career.

 

[smackababy]

I've consumed and liked all manner of Meals Ready to Eat issued to me by the Army. Food is food at some point. I've been at that point several times in my career.

Even the omelette MRE? That was the only one I disliked. Chili mac was obviously the best.

 

[IGemini]

^^I never got to try the MRE omelette but I laugh about the veggie BBQ burger. The patty and the wheat bread slices have the exact same texture throughout...tastes okay though.


For me the grossest is probably raw cookie dough or pie crust, even if it has eggs. Don't do it that often, though.

some of your people's definitions of 'gross' are weird.

just cause it's high in fat doesn't make it gross. hell, if that were the case, half the foods i eat are 'gross'.

to the guy who posted head cheese.... I salute you. I will never...ever... go near that stuff.

Agreed. I laugh at the horseshoe sandwich, that's little more than a regular burger and fries all thrown together.