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One of my employees dad had a visiting preacher for a nights stay. Common practice years ago. His mother fixed beef tongue for breakfast. Preacher said "I don't eat anything that comes out of an animals mouth". Dad says "honey, "fix the preacher a couple fried eggs".
I'm not a picky eater but I remember one evening in Madison, WI visiting my uncle, aunt, and 5 cousins we had cow brain. When uncle Bill said to try something, everybody tried it. I remember mom fixing fresh peas and also green beans. I still don't eat fresh peas but love split pea and ham soup. My problem with green beans is that I never could chew them up to swallow. I ended up with this mass in my mouth but was allowed to spit them out into a napkin. 20 years later I found that back in the '40's there were strings in fresh beans. That was followed by stringless beans. Now I love them. Ah, the memories.
A good friend that I was stationed with was married to a gal from Thailand. We did a lot of fishing together and on this particular day, took our catch to his house on the base. He gave all of our fish to his wife and invited me in for a game of pool in his rec room. After a couple of hours and several beers later, I was given a chair at the dining room table and served the best fried mix of catfish and crappie I'd had in a very long time!
After the meal, my buddy told me that his wife not only was a great cook but also that she never let ANY part of a fish go to waste. He got up and picked up a mason jar sitting on a nearby fireplace mantle. Opened up the lid and put the jar under my nose. 🤢 Thai Fish Sause.....a fermented mix of fish guts, bones, skin, and scales just about ready to pour over rice!
One dish that would take a loaded gun to my head to try!
Oh, but the flavor is wonderful. If it had a lower salt content, I'd use fish sauce on a lot more things than I already do. It's the "Asian ketchup" because they use it on and in everything. If you've ever heard the term "umami" it's the undefinable savory flavor in Asian foods - and it comes from fish sauce.
Garum was the Roman version of fish sauce; it's not only an Asian thing. Nor a new one.
Anything my mom cooks. She cannot cook, period. Now , about Liver. It is my favorite meal. Donna makes me Liver, bacon , onion and mushrooms, every year for my birthday. My dad used to make it for us when we were kids. It is not good for you, so I only get it once a year.
Me too, Oakie. A yearly dearly to savor the flavor. Wife will NOT make it and it's darn hard to find a restaurant that offers it, but when I find one, and it's been a while...that's my order.
Actually Rocky, liver is very easy to fix and it doesn't take too much time to cook it.
I only eat calves liver or venison now days. Have done pork and some poultry but they are a bit stronger than my pallet likes lately.
I bread calves liver in flour with some added salt & pepper. Use a large 12" cast iron frying pan on top of the stove with about a half stick of butter that I let melt on low while I slim slice up a large sweet onion. Turn up the heat to medium and drop the onions in first and let them cook until soft. Push them to one side of the large pan and add another half stick of butter. When it melts and heats up just a bit, I put in the dusted liver on the bare part of the hot pans surface. Turn up the heat to high. In about 3 minutes I flip the liver and scoop the onions out of the pans corner and put it on top of browned liver. Put a lid on the pan and within another 3 minutes.........DONE!!!
There’s only one thing I won’t eat. That is those little stinky fish they put on pizza. Anchovies,🤮. There is a restaurant where I used to live in Oregon that served Rocky Mountain oysters. I could make a meal out of them.
I made it a point to stop there whenever I could. We used to take friends and relatives there for dinner, and most of them would not even try them.
“What we’ve got here, is, failure to communicate.”
My Aunt made a Oyster baked side dish, it was nasty (used caned oysters). Think only Nita and my Uncle Jim ate any of it at Thanksgiving.
We we talking about that on Thursday and everyone still agreed about it after 30 some years. Nita and Jim have been gone for some time, Even their Son did not like it.
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If my mother was cooking one thing, she could keep her mind on what she was doing and it would turn out pretty much OK. BUT if she was cooking more than one thing, it was a whole different story. Things would get burnt. When I would complain, she would always say "Shut up and eat it, it's not burnt, it's just browned. I would usually come back with "Black is not a shade of brown". It was at that point I was usually sent to my room without any food.
Now my wife is an excellent cook, and I eat everything she fixes. The biggest difference is that I'm not as skinny as I used to be.
after watching the food guys that travel the world and eating the traditional dishes of many country's
with out details its obvious people can and do eat any thing
so much is just based on where you grew up as to what you consider good or disgusting
my dad refused to eat and sea food like clams crabs squid basic all sea food
I told him one day the above statement I am sure the people on the coast would not care to eat possum, squirrel . groundhog and racoon as he did when younger
It was calf brains and scrambled eggs when I was a kid. Nowadays, you can't get calf brains because of mad cow. Pork brains are still available and we had a local restaurant that was locally famous for brains and eggs. Sadly, it closed.
Had fish roe and scramble out on Kitty Hawk NC once. Pretty tasty.
As I've said many times, I genuinely feel sorry for people who have irrational food aversions. There are so many delicious things out there such people will never enjoy because they rejected trying them even once. I can empathize with the first guy to eat a raw oyster and then arguing to get his friends to try one.
Rocky Raab - Shad, mullet or herring? I heard mullet isn't good but I'll at least try it.
gp52555 - Balut I will pass. Unless it's 13 days or under guaranteed. Not wanting to pick feathers out of my teeth.
montanajoe - Blood sausage I'd try even though I've been told that it tastes like a nose bleed. Now head cheese is good. I have to go to my Mexican supermarket to get my German on.
Ditch-Runner - What's a "hoover hog"? I see according to google it's an armadillo. i don't think I'll be that hungry to risk leprosy. I suppose if I caught it then I can try "long pig" as bit's o' me fell off.
Yosh, I don't recall what roe it was. Probably shad there in NC. Had fried mullet roe once and am not inclined to try again.
I get my head cheese at the AF base Commissary, right from Germany. Dayum it's good, much better than the kind I've gotten at local Mexican marts. Ditto their braunschweiger.
I'm with you on the Hoover pig. Had a chance to have some back in the Florida swamps, but declined. One of the very few things I've ever not tried.
Eastern NC fish roe and eggs is almost guaranteed to be white or american shad roe . Most herrings are deep fried till crunchy so you can eat bones and all ,not enough roe to mess with . Never heard of eating mullet roe ,but then again I am inland by about 100 miles .
We didn't eat them, but every once in awhile the mess cooks would crack open and drop a very rotten egg on the griddle. Not a difficult thing to do when they were cooking a couple thousand eggs with dates of more than 6 months old. Needless to say, the next 20 boots in line passed on the eggs. Semper Fi my friends.
Re: Hoover Hog, only two armadillos in South Louisiana were found to be carrying leprosy AFAIK. The meat is very similar to pork. We down here in South AR call it "Possum on the half shell"!
I have never been able to eat asparagus, can't seem to get past the smell, and my pee smells bad enough anyway!!
I eat blood sausage for breakfast several times a week, The grandkids love it if I call it breakfast sausage, but some wont try it if called blood sausage.
Comments
Oh yeah!!
True story.
One of my employees dad had a visiting preacher for a nights stay. Common practice years ago. His mother fixed beef tongue for breakfast. Preacher said "I don't eat anything that comes out of an animals mouth". Dad says "honey, "fix the preacher a couple fried eggs".
I'm not a picky eater but I remember one evening in Madison, WI visiting my uncle, aunt, and 5 cousins we had cow brain. When uncle Bill said to try something, everybody tried it. I remember mom fixing fresh peas and also green beans. I still don't eat fresh peas but love split pea and ham soup. My problem with green beans is that I never could chew them up to swallow. I ended up with this mass in my mouth but was allowed to spit them out into a napkin. 20 years later I found that back in the '40's there were strings in fresh beans. That was followed by stringless beans. Now I love them. Ah, the memories.
Nuoc mam, the smell was enough to upchuck!
A good friend that I was stationed with was married to a gal from Thailand. We did a lot of fishing together and on this particular day, took our catch to his house on the base. He gave all of our fish to his wife and invited me in for a game of pool in his rec room. After a couple of hours and several beers later, I was given a chair at the dining room table and served the best fried mix of catfish and crappie I'd had in a very long time!
After the meal, my buddy told me that his wife not only was a great cook but also that she never let ANY part of a fish go to waste. He got up and picked up a mason jar sitting on a nearby fireplace mantle. Opened up the lid and put the jar under my nose. 🤢 Thai Fish Sause.....a fermented mix of fish guts, bones, skin, and scales just about ready to pour over rice!
One dish that would take a loaded gun to my head to try!
Use that and you'll be wearing that like aftershave. Side note straight from the bottle the smell is strong but when cooked not so bad.
Brookwood - The making of "fish sauce" like garum one needs a strong stomach. Now them Thais makes some sauce out of crazy stuff.
Oh, but the flavor is wonderful. If it had a lower salt content, I'd use fish sauce on a lot more things than I already do. It's the "Asian ketchup" because they use it on and in everything. If you've ever heard the term "umami" it's the undefinable savory flavor in Asian foods - and it comes from fish sauce.
Garum was the Roman version of fish sauce; it's not only an Asian thing. Nor a new one.
Will be avoiding umami and think I have done well so far
Anything my mom cooks. She cannot cook, period. Now , about Liver. It is my favorite meal. Donna makes me Liver, bacon , onion and mushrooms, every year for my birthday. My dad used to make it for us when we were kids. It is not good for you, so I only get it once a year.
Me too, Oakie. A yearly dearly to savor the flavor. Wife will NOT make it and it's darn hard to find a restaurant that offers it, but when I find one, and it's been a while...that's my order.
Actually Rocky, liver is very easy to fix and it doesn't take too much time to cook it.
I only eat calves liver or venison now days. Have done pork and some poultry but they are a bit stronger than my pallet likes lately.
I bread calves liver in flour with some added salt & pepper. Use a large 12" cast iron frying pan on top of the stove with about a half stick of butter that I let melt on low while I slim slice up a large sweet onion. Turn up the heat to medium and drop the onions in first and let them cook until soft. Push them to one side of the large pan and add another half stick of butter. When it melts and heats up just a bit, I put in the dusted liver on the bare part of the hot pans surface. Turn up the heat to high. In about 3 minutes I flip the liver and scoop the onions out of the pans corner and put it on top of browned liver. Put a lid on the pan and within another 3 minutes.........DONE!!!
There’s only one thing I won’t eat. That is those little stinky fish they put on pizza. Anchovies,🤮. There is a restaurant where I used to live in Oregon that served Rocky Mountain oysters. I could make a meal out of them.
I made it a point to stop there whenever I could. We used to take friends and relatives there for dinner, and most of them would not even try them.
I know that liver is simple to cook. It's just that my wife won't allow it to be done in this house.
My Aunt made a Oyster baked side dish, it was nasty (used caned oysters). Think only Nita and my Uncle Jim ate any of it at Thanksgiving.
We we talking about that on Thursday and everyone still agreed about it after 30 some years. Nita and Jim have been gone for some time, Even their Son did not like it.
If my mother was cooking one thing, she could keep her mind on what she was doing and it would turn out pretty much OK. BUT if she was cooking more than one thing, it was a whole different story. Things would get burnt. When I would complain, she would always say "Shut up and eat it, it's not burnt, it's just browned. I would usually come back with "Black is not a shade of brown". It was at that point I was usually sent to my room without any food.
Now my wife is an excellent cook, and I eat everything she fixes. The biggest difference is that I'm not as skinny as I used to be.
Joe
after watching the food guys that travel the world and eating the traditional dishes of many country's
with out details its obvious people can and do eat any thing
so much is just based on where you grew up as to what you consider good or disgusting
my dad refused to eat and sea food like clams crabs squid basic all sea food
I told him one day the above statement I am sure the people on the coast would not care to eat possum, squirrel . groundhog and racoon as he did when younger
what? you rednecks don't eat fried squirrel brains with scrambled eggs? that's an Arkansas delicacy
It was calf brains and scrambled eggs when I was a kid. Nowadays, you can't get calf brains because of mad cow. Pork brains are still available and we had a local restaurant that was locally famous for brains and eggs. Sadly, it closed.
Had fish roe and scramble out on Kitty Hawk NC once. Pretty tasty.
Balut
Can not do blood sausage or head cheese. Just NO
Have to add I hope I never reach the point of being so hungry to have to eat all the foods I currently would not consider even trying
But with creepy Joe in charge never know when hoover hogs will come back in style
S Car GO........Just how far I would not go!
If worse comes to worse, I'm pretty sure I'd get enough protein from just looking under rocks.
As I've said many times, I genuinely feel sorry for people who have irrational food aversions. There are so many delicious things out there such people will never enjoy because they rejected trying them even once. I can empathize with the first guy to eat a raw oyster and then arguing to get his friends to try one.
"Let Mikey try it." Remember that?
Rocky Raab - Shad, mullet or herring? I heard mullet isn't good but I'll at least try it.
gp52555 - Balut I will pass. Unless it's 13 days or under guaranteed. Not wanting to pick feathers out of my teeth.
montanajoe - Blood sausage I'd try even though I've been told that it tastes like a nose bleed. Now head cheese is good. I have to go to my Mexican supermarket to get my German on.
Ditch-Runner - What's a "hoover hog"? I see according to google it's an armadillo. i don't think I'll be that hungry to risk leprosy. I suppose if I caught it then I can try "long pig" as bit's o' me fell off.
Yosh, I don't recall what roe it was. Probably shad there in NC. Had fried mullet roe once and am not inclined to try again.
I get my head cheese at the AF base Commissary, right from Germany. Dayum it's good, much better than the kind I've gotten at local Mexican marts. Ditto their braunschweiger.
I'm with you on the Hoover pig. Had a chance to have some back in the Florida swamps, but declined. One of the very few things I've ever not tried.
Eastern NC fish roe and eggs is almost guaranteed to be white or american shad roe . Most herrings are deep fried till crunchy so you can eat bones and all ,not enough roe to mess with . Never heard of eating mullet roe ,but then again I am inland by about 100 miles .
This thread has reminded me how different people's tastes are.
We didn't eat them, but every once in awhile the mess cooks would crack open and drop a very rotten egg on the griddle. Not a difficult thing to do when they were cooking a couple thousand eggs with dates of more than 6 months old. Needless to say, the next 20 boots in line passed on the eggs. Semper Fi my friends.
Re: Hoover Hog, only two armadillos in South Louisiana were found to be carrying leprosy AFAIK. The meat is very similar to pork. We down here in South AR call it "Possum on the half shell"!
I have never been able to eat asparagus, can't seem to get past the smell, and my pee smells bad enough anyway!!
Jello with vegetables in it.
Never understood why carrots belonged in orange Jello.
I eat blood sausage for breakfast several times a week, The grandkids love it if I call it breakfast sausage, but some wont try it if called blood sausage.
Another vote for liver. Had to eat it as a child. It was the most discussing food I ever had to eat.
Only thing that should be in Jell-o is Vodka.
Carrot and raisin salad or raisins in anything.
More lime Jello is sold in Utah than anywhere else. "Jello salad" is a staple here: lime with shredded carrots.
The other quintessential Utah dish is Funeral Potatoes, but that's a whole 'nuther tale...