Is there any food you do not like?

[RobertN]

Stomach lining soup? Count me out too.

No desire to try, unless I got really really hungry.

But remember, there was a time when you may only get one cow/pig, or part of one, to feed your family for a whole year. Had to use every part of the animal, lest you might go hungry.

In the US at least, we are spoiled by being able to go to the store and get just the "good" meat. Most all of that less desirable meat goes to dog food, sausage, hot dogs and chorizo.

 

[jigs_n_fixtures]

No desire to try, unless I got really really hungry.

But remember, there was a time when you may only get one cow/pig, or part of one, to feed your family for a whole year. Had to use every part of the animal, lest you might go hungry.

In the US at least, we are spoiled by being able to go to the store and get just the "good" meat. Most all of that less desirable meat goes to dog food, sausage, hot dogs and chorizo.

A lot of the less desirable meets go to Mexico and points South. That is why it through a big wrench in teh works when Trump closed the border.

There is a cattle, feedlot, butchering, exporting circle which has developed along the border. Mexican American steers and calves are sent south. Then the matured cattle are brought across the border to feed lots for a few weeks of finishing, then butchered. The “good” cuts stay north of the border, and the less desirable stuff goes back south.

 

[mapper]

The tase of Escargot reminds me of how the muck at the bottom of a pond smells. A bit too earthy for my tastes, but at least I tried it.

Had escargot a couple of times, served in garlic butter. Wasn't bad, the garlic butter was the predominant flavor, the snail the chewy bit in the middle.
Cost was high (fancy French restaurant) and there are a lot of other good food I'd rather spend money on.
When you find out about how snails are prepared, you realize that it's a lot of time consuming steps and the end product resembles the snail that they started with only in general appearance.
Feed them something to clean them out for several days.
Boil and extract from shell.
Boil them again in something to de-slime them.
Cook them in wine and seasoning.
Put them on a fancy plate with individual cups, one per cup.
Drown in garlic butter and serve.

Too much work for me!

 

[mapper]

Stomach lining soup? Count me out too.

Used to be a steakhouse around here that served pepper pot soup, it was delicious. I found out later that tripe is one of the main ingredients. Not sure if I would have been brave enough to try it if I had known before hand!

 

[Fuddy1952]

Head cheese
Brains & eggs

 

[MossRoad]

The movie 'Funny Farm' and lamb fries.

 

[mjarrels]

Anything rhubarb.

 

[mjarrels]

Black history month in the Navy. Chittlings being cooked and served could stink up an entire aircraft carrier.

mark

 

[goeduck]

No desire to try, unless I got really really hungry.

But remember, there was a time when you may only get one cow/pig, or part of one, to feed your family for a whole year. Had to use every part of the animal, lest you might go hungry.

In the US at least, we are spoiled by being able to go to the store and get just the "good" meat. Most all of that less desirable meat goes to dog food, sausage, hot dogs and chorizo.

I like hot dogs and sausage but make my own for that reason.

 

[Molalla1]

I love really good Mexican food, when I can find it; the best place I know of is in Ponca City, at the airport, a place called Enrique's. The best tamales I have ever eaten, were home made by the same person who made the menudo.

I have sampled menudo . . . that is how far I got

 

[Molalla1]

Head cheese
Brains & eggs

STOP IT! . . .

 

[Bearsixty7]

I despise creamed corn.

I always did as well... until this past weekend, some friends made some and it was great!

I believe this is the recipe they used,
LAWRY'S CREAMED CORN Recipe by Iron Woman For those of you who have eaten at Lawry's Prime Rib restaurant, you know they have not only the best prime rib, but the best creamed corn!

• 1 1⁄2tablespoons butter
• 1 1⁄2tablespoons flour
• 1⁄2teaspoon salt
• 1 1⁄2cups whipping cream
• 2tablespoons sugar
• 3cups canned whole kernel corn (or fresh or frozen is okay)
• Melt butter in heavy saucepan.
• Add flour and salt, stirring to blend.
• Slowly add whipping cream, stirring constantly until thickened.
• Add sugar and corn, heat.
• For Au Gratin creamed corn, place corn in a 9 or 10 inch shallow casserole dish.
• Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.

 

[goeduck]

One thing I did not like when I was young is Horseradich. I love it now. I do not make my own, but the time may come soon ..... I find the jars marked "Strong" as being mild at best. Slather it on.

 

[MossRoad]

I always did as well... until this past weekend, some friends made some and it was great!

I believe this is the recipe they used,
LAWRY'S CREAMED CORN Recipe by Iron Woman For those of you who have eaten at Lawry's Prime Rib restaurant, you know they have not only the best prime rib, but the best creamed corn!

• 1 1⁄2tablespoons butter
• 1 1⁄2tablespoons flour
• 1⁄2teaspoon salt
• 1 1⁄2cups whipping cream
• 2tablespoons sugar
• 3cups canned whole kernel corn (or fresh or frozen is okay)
• 
  
• Melt butter in heavy saucepan.
• Add flour and salt, stirring to blend.
• Slowly add whipping cream, stirring constantly until thickened.
• Add sugar and corn, heat.
• For Au Gratin creamed corn, place corn in a 9 or 10 inch shallow casserole dish.
• Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.

That sounds tasty!

 

[MossRoad]

One thing I did not like when I was young is Horseradich. I love it now. I do not make my own, but the time may come soon ..... I find the jars marked "Strong" as being mild at best. Slather it on.

I never had the chance to eat it as a kid. When I started dating my wife back in 1979, her family had horseradish at every holiday meal. My father in-law would scoop a blob onto his fork, spear a piece of ham or sausage, pop it in his mouth, and 5 seconds later his eyes would close, his eyebrows would raise, his eyelids would open, and his eyes were rolled back into his head! His mouth would open, he'd yell "whoa man!", calm down a bit, and then do it again!

So I had to try it!

I've been eating it ever since. That feeling of really strong horseradish fumes climbing up the back of your skull into your sinuses and BAM! you can instantly breath and taste the meal. I love it!

 

[jigs_n_fixtures]

I never had the chance to eat it as a kid. When I started dating my wife back in 1979, her family had horseradish at every holiday meal. My father in-law would scoop a blob onto his fork, spear a piece of ham or sausage, pop it in his mouth, and 5 seconds later his eyes would close, his eyebrows would raise, his eyelids would open, and his eyes were rolled back into his head! His mouth would open, he'd yell "whoa man!", calm down a bit, and then do it again!

So I had to try it!

I've been eating it ever since. That feeling of really strong horseradish fumes climbing up the back of your skull into your sinuses and BAM! you can instantly breath and taste the meal. I love it!

When I was about four, I went through a phase of trying things from the garden. My Mom saw me by the horse radish and told me to leave it alone, the leaves are poison. So I asked one of the big sisters why we grew it if it was poison…She explained that you dug up the roots, and we ate those.

So during one of my predawn, exiles to the yard, I had to dig some up, and give it a bite.

Fearing I had been poisoned, I broke one of the cardinal rules and ran back in the house, to wake the folks. My Mom was concerned, and once he figured it out, my Dad laughed, and told me to drink some milk.

 

[2LaneCruzer]

My horseradish story: My Mom had a parakeet; she used to dump the old birdseed and "such" from the bottom of the cage, in one corner of our large yard. Having been around gardens a lot, I thought I recognized a radish sprouting. I watched it grow, and when it looked ready, I pulled it. It didn't look like a white radish, though, it looked more like a small white carrot. Smelled good, so I took it over to the faucet and washed it thoroughly.

I chomped down on it, and instantly regretted it. My eyes watered, my nose ran and my mouth burned...lesson learned!

 

[Fuddy1952]

We had two persimmon trees. Enyone try those? Turns your mouth inside out!

 

[2LaneCruzer]

We had two persimmon trees. Enyone try those? Turns your mouth inside out!

Not so much if you wait until they are ripe to eat them!

 

[fishdrivel]

I always did as well... until this past weekend, some friends made some and it was great!

I believe this is the recipe they used,
LAWRY'S CREAMED CORN Recipe by Iron Woman For those of you who have eaten at Lawry's Prime Rib restaurant, you know they have not only the best prime rib, but the best creamed corn!

• 1 1⁄2tablespoons butter
• 1 1⁄2tablespoons flour
• 1⁄2teaspoon salt
• 1 1⁄2cups whipping cream
• 2tablespoons sugar
• 3cups canned whole kernel corn (or fresh or frozen is okay)
• 
  
• Melt butter in heavy saucepan.
• Add flour and salt, stirring to blend.
• Slowly add whipping cream, stirring constantly until thickened.
• Add sugar and corn, heat.
• For Au Gratin creamed corn, place corn in a 9 or 10 inch shallow casserole dish.
• Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.

I'm getting ill thinking about it!