Unusual foods that you love

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by AT5760, Sep 17, 2019.

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  1. Oct 4, 2019 #31

    Keith Sinclair

    Keith Sinclair

    Keith Sinclair

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    Dill pickles & peanut butter sounds good.

    Sunday picked up kiawi coals grilled huli huli chicken with fresh made maki sushi roll at the temple.

    Yesterday made a sandwich with left over breast. Dave's bread toasted Vine ripe tomato, lettuce, avocado, Dill pickle mustard mayo.

    If you ever go to Hawaii huli huli is a must. If it is not overcooked is awesome. You can find recipe on line or if interested I will give you mine.
     
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  2. Oct 4, 2019 #32

    panda

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    What's your Huli recipe Keith!!??
     
  3. Oct 4, 2019 #33

    RDalman

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    Daughters favourite is the blood pudding with lingon. I like böcklingpastej, smoked herring paste.
     
  4. Oct 4, 2019 #34

    Keith Sinclair

    Keith Sinclair

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    This is for two birds. Four pieces, split each chix. down middle of spine with a cleaver or heavy knife.

    1 cup pineapple juice
    half cup soy sauce
    half cup brown sugar
    third cup catchup
    quarter cup sherry
    fresh ginger and garlic I chop up both like lots of ginger.

    In bowl wisk until sugar mixed. Save a cup for marinade when grilling.

    Birds in a couple gallon size plastic bags with mix. Massage the bag some seal it good push out extra air. Put in refrig. over night.

    When grilling like to mix in kiawe wood pieces with the kiawe coals. Kaiwe is Hawaiian mesquite. So in your case get mesquite coals. When grilling baste with saved mix & squeeze some fresh lemon juice on it.

    Huli means turn in Hawaiian. They put the split birds between two grill racks with handles. Two men turn the rack over Huli Huli. Smoky goodness.

    Aloha Keith
     
  5. Oct 4, 2019 #35

    Carl Kotte

    Carl Kotte

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    @Keith Sinclair Wow, that sounds nice! Must try it. Thanks for sharing!
     
  6. Oct 4, 2019 #36

    osakajoe

    osakajoe

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    Raw chicken breast sashimi
    Raw horse meat sashimi
    Two of my favorite things to eat.

    goose barnacles are delicious with nihonshu when in season.

    And one thing I’ve gotten use to eating because Japanese love it are cod and blowfish milt (fancy way of saying sperm). I suggest tempura style if you’ve never had before. Then try the other styles
     
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  7. Oct 5, 2019 #37

    changy915

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    Braised donkey and donkey dumplings.

    Beef arteries are great in hotpot.
     
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  8. Oct 5, 2019 #38

    Chef Doom

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    Pu$$y is my favorite food.

    It is a food right? Has my girlfriend been lying to me all these years?
     
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  9. Oct 5, 2019 #39

    changy915

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    Dry aged?
     
  10. Oct 6, 2019 #40

    Stx00lax

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    Pickled eggs. Canned corned beef hash.
     
  11. Oct 6, 2019 #41

    Michi

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    Sour calf’s lung with head dumpling.
     
  12. Oct 6, 2019 #42

    Nemo

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    Recipe please.

    I'm not sure I want to eat it but I am fascinated.
     
  13. Oct 6, 2019 #43

    Lars

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    Love me some head cheese.
     
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  14. Oct 6, 2019 #44

    Stx00lax

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    Oh yeah. Head cheese can be really good
     
  15. Oct 6, 2019 #45

    Chef Doom

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    I is hard getting anything dry aged longer than 48 hours.

    There seems to be no limit to wet aging apparently.
     
  16. Oct 7, 2019 #46

    Carl Kotte

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    Gésier de polet!
     
  17. Oct 7, 2019 #47

    lowercasebill

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    Souse!
     
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  18. Oct 7, 2019 #48

    Michi

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    I’m traveling at the moment. Will dig up a recipe in a few days, once I’m back.
     
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  19. Oct 8, 2019 #49

    YumYumSauce

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    I dont find it unusual but I love me some natto, and bittermelon with eggs. Oh, and buche, seso, cabeza, ect tacos. I made quesidillas with japanese curry and mozzerela once when I was drunk and that was pretty tasty.
     
  20. Oct 8, 2019 #50

    Michi

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    I tried pickled bitter melon for the first time at a Yum Cha place yesterday. Nice. Not too bitter, with a sweet and sour twang, and crisp texture. I really enjoyed it.
     
  21. Oct 9, 2019 #51

    mille162

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    Raw horse sashimi I LOVE! Little bit of fresh grated ginger, squeeze of lime, maybe a bit of a garlicly soy dipping sauce. Had it daily in Tokyo. I hear it’s legal to serve in the US, just not legal to sell (so, must be compliments of chef when sent out). I keep looking for a source here in NE USA
     
  22. Oct 9, 2019 #52

    Keith Sinclair

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    Bitter melon is healthy. Certain cultures eat it all the time. It is an acquired taste I really like it.
     
  23. Oct 10, 2019 #53

    Gorrion

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    In the Antarctic I used to like sautéed penguin breasts and stuffed seal heart but can't seem to get 'em in UK. Now I've rather taken a fancy to squeezing Marmite on to vanilla ice cream to make a sort of ripple. Don't knock it 'till you've tried it. Dunno about Vegemite but Marmite's the tops for me. I have it on my breakfast porridge too, with a squeeze of hot chili paste.
     
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  24. Oct 10, 2019 #54

    changy915

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    Any difference between emperor and chinstrap?
     
  25. Oct 10, 2019 #55

    Gorrion

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    Never tried Emps. Mainly Adelies. Some Chinstraps, but less common further south. Seals were Weddels. Big hearts stuffed with Paxo stuffing and baked for a few hours. Makes me hungry just thinking about it. Penguin eggs are good too. Bit strong flavoured and the white never sets. Stays a clear jelly so you can see the yolk from the outside. Best for cooking but OK fried.
     
  26. Oct 10, 2019 #56

    podzap

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    Pickled pigs feet, grilled Nile crocodile, sauteed reindeer with lingonberries, rocoto chili peppers, etc.
     
  27. Oct 11, 2019 #57

    AT5760

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    I had reindeer with lingonberries once in Vienna. It was delicious!!
     
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  28. Oct 11, 2019 #58

    Brian Weekley

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    Head cheese and kimchi .... yum!
     
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  29. Oct 11, 2019 #59

    rob

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    Cold sausage (last nights leftovers) on toast with hot english mustard.
     
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  30. Oct 14, 2019 #60

    Michi

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    Separate thread for the recipe: Sour lung with bread dumplings
     

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