"Nastiest" food you have personally eaten

[Bob1984]

I've had raccoon. Reminded me of pork chops. all in all, though, wasn't very good.

[catd11r]

Possum is bad tasting to me, raccon is O.K. Bear is to greasy and stringy. Love grits , hominy and boiled peanuts. Ramps are great cooked with eggs, or eaten raw with a bologna sandwich.

[Ammodawg]

When I was in Okinawa I had baby frozen Octopus, pulled it from the bar, then "cooked" it on the hotplate at our table, it tasted all rubbery with a gooey middle.

[Starbuck]

Scrapple, spam, grits...you guys don't know what's good. I was wondering, just how hungry was the first guy to eat a balut.?

[dr. mabuse]

Dog ribs (past their prime) with nuoc mam (also past it's prime) and poorly prepared left-over javelina stew.....whew...can't put enough BBQ sauce/food deodorizer on that stuff. Balut (maodan) can be, em, interesting.

[vsvo]

Here’s a delicacy from the motherland, called tiet canh. It falls in a class of food roughly translated as “drinking food,” to be eaten with rice wine, beer, liquor, etc. It’s a big hit and a must-have when the old-timers get together to reminisce about the war and the homeland.

Take one live goose. Slit its throat and drain the blood into a pan. Refrigerate the pan and let it sit as the blood congeals into a jelly. Dress the goose and boil. Boil the goose liver as well and slice into thin strips. Lay the goose liver strips on top of the congealed blood. Sprinkle the pan with crushed peanuts and squeeze a lemon or lime all over. Scoop the jelly and liver out and slurp it right off the spoon, with the goose meat on the side.

I’ve only seen this prepared once, but have seen it served several times over the years. In 1976 we were living in Houston. We refugees were relative newcomers, so there were few grocery stores or restaurants. All the good stuff was being cooked at home. One night one of my dad’s friends invited us over for dinner. I was playing with the other kids when I heard a commotion in the kitchen. I ran in to see two geese being brought in from the back yard. They were very pretty, with bright white feathers, and these guys had found a local farm which sold them. I didn’t know what was coming, and quickly ran out of the kitchen when the geese started wailing and screaming.

Balut, wife and family love it. The nieces and nephews are being trained to eat it, they are starting out on the hard yellow yolk. I just scurry to a different area of the house until they are done.

1000 year eggs, I love it. It's delicious with congee (rice porridge) and sliced pork.

[The Reaper]

vsvo:

You are hereby disqualified by reason of ethnicity.

And you provide way too many details for the squeamish.

TR

[vsvo]

Originally Posted by The Reaper

vsvo:

You are hereby disqualified by reason of ethnicity.

And you provide way too many details for the squeamish.

TR

LOL. Yes, sir. I always like to know how my food is prepared, maybe not such a good idea in this case.

[Sacamuelas]

What dumbass started this thread???? I am going to go puke now. LOL

[DoctorDoom]

x

[Huey14]

Can't eat possum here, too much poison in their systems. Have to watch out for rabbits and know there's no poison being used in the area you've got it from, too.

Can't say I've ever had anything out of the ordinary. There's a Wild Food festival each year down south on the West Coast, but seeing as it's A. The West Coast and B. My cousins live there, I've passed on going to it.

[AMP]

That was disgusting.

[NousDefionsDoc]

Originally Posted by CommoGeek

Bull testicle, didn't taste bad, though.... just the thought of it.

I missed this one somehow.
You Sir, are mistaken. They are called Prarie Oysters. They are most excellent as a snack while working. Simply whack them and throw them on the branding iron fire. Wash down with ice cold Lone Star.

I was a cowboy before Buddha Enlightened me and I got my LGH...

I agree, Ryan wins.

[Bill Harsey]

Originally Posted by vsvo

Here’s a delicacy from the motherland, called tiet canh. It falls in a class of food roughly translated as “drinking food,” to be eaten with rice wine, beer, liquor, etc. It’s a big hit and a must-have when the old-timers get together to reminisce about the war and the homeland.

Take one live goose. Slit its throat and drain the blood into a pan. Refrigerate the pan and let it sit as the blood congeals into a jelly. Dress the goose and boil. Boil the goose liver as well and slice into thin strips. Lay the goose liver strips on top of the congealed blood. Sprinkle the pan with crushed peanuts and squeeze a lemon or lime all over. Scoop the jelly and liver out and slurp it right off the spoon, with the goose meat on the side.

I’ve only seen this prepared once, but have seen it served several times over the years. In 1976 we were living in Houston. We refugees were relative newcomers, so there were few grocery stores or restaurants. All the good stuff was being cooked at home. One night one of my dad’s friends invited us over for dinner. I was playing with the other kids when I heard a commotion in the kitchen. I ran in to see two geese being brought in from the back yard. They were very pretty, with bright white feathers, and these guys had found a local farm which sold them. I didn’t know what was coming, and quickly ran out of the kitchen when the geese started wailing and screaming.

Balut, wife and family love it. The nieces and nephews are being trained to eat it, they are starting out on the hard yellow yolk. I just scurry to a different area of the house until they are done.

1000 year eggs, I love it. It's delicious with congee (rice porridge) and sliced pork.

I just came in from the shop and I'm hungry! This sounds GOOD! Now I have to go see what Ryan has to offer.

[Bill Harsey]

Ryan, buddy,
Thanks for taking one for the Team here. I hold the regional record for longest distance shooting an elk turd out of my nose (have witnesses) but have little desire to sample the delicacy you desribe.
Bill