Horrid Foods: The Dieters' Antidote to the Cheese Thread

[trendyredhead]

hey your close to 100 posts and AV time!!!

I am working so hard to get there! Only 3 more now!!!

 

[ABSTRUSE]

I am working so hard to get there! Only 3 more now!!!

Woohoo!!!!

 

[trendyredhead]

and i have to say this, even at the risk of offending most of you.

rice. i hate rice. it feels like little bugs in my mouth. i can't figure out if i'm supposed to chew it, mush it, or just swallow it. but even if i knew the answer to that, i still wouldn' t eat it because it gives me the heebie jeebies.

 

[SlickTony]

Being Swedish on my dad's dad's side of the family, of course I have experienced lutefisk, and I think it probably ought to have vanished into the mists of antiquity as soon as the refrigerated ship was invented.

we vikings know how to totally fuck up fish.

I just had to see that again.

I must say, trendy, I have never encountered an attitude toward rice like yours. Stay out of the Middle East and Asia at all costs; you'll starve. Oh, I suppose in east Asia you could live on noodles, but still...It's hard to comprehend. We use up so much rice in my family I have to go to the ethnic grocery and buy it by the 10-lb. sack.

 

[ABSTRUSE]

and i have to say this, even at the risk of offending most of you.

rice. i hate rice. it feels like little bugs in my mouth. i can't figure out if i'm supposed to chew it, mush it, or just swallow it. but even if i knew the answer to that, i still wouldn' t eat it because it gives me the heebie jeebies.

I love rice!!

and you hit the mark, AV time!!!!

 

[shereads]

White fish (cod or ling) soaked in lye and hung out to dry.

Not exactly a Martha Stewart approach, but interesting. Maybe headcheese would be less repellant if someone thought to soak it in lye first.

 

[shereads]

and i have to say this, even at the risk of offending most of you.

rice. i hate rice. it feels like little bugs in my mouth. i can't figure out if i'm supposed to chew it, mush it, or just swallow it. but even if i knew the answer to that, i still wouldn' t eat it because it gives me the heebie jeebies.

I'd make a terrible parent of small children, because "gives me the heebie jeebies" and "feels like bugs" both sound like good reasons not to eat something.

If only all moms were so understanding about traumatic foods.

I must have been eight or nine when a flake of white wax came loose from the inside of a paper milk carton and ended up in my glass of milk. As I was drinking, I felt this flake of some alien substance touch my lip, and - being cursed with a vivid imagination - I haven't been able to drink a glass of milk since. To the rest of you, it's milk. To me, thanks to that bit of wax, it will always be filmy white cow-udder squeezings, with a flake of dried skin hidden somewhere in the glass.

I can eat milk on cereal, where no wierd textures can sneak up on me, but forget drinking it. GAKK.

 

[Clare Quilty]

• anything slathered in mayonnaise
• asparagus
• durian fruit
• organ meats of any kind
• hamburger
• rare pink and/or bloody meat (oh my F-ing god!)

 

[Liar]

• rare pink and/or bloody meat (oh my F-ing god!)

A good steak should still scream when you put a fork in it.

 

[SeaCat]

Baked Carp.
Opossum
Fried Skink.
Hundred Year Old Eggs.
Fried Tarantula
Slugs in any form as well as grubs.

Been there tried them. (Yes I'm adventurouse when it comes to food.) And didn't like them in the least.

Haggis is okay, a bit bland though.

Favorite foods on the other hand. (Other than a good rare steak.) Ummmm, where should I start? (Yes my tastes in foods are eclectic, it depends on the comapany I'm with.)

A little hint, other than the foods I mentioned above hot sauce will make almost anything palatable.

Cat

 

[shereads]

A good steak should still scream when you put a fork in it.

Eww.

I have a friend who insists that steak should be served so rare "it's still wearing the bandaid."

 

[Clare Quilty]

A good steak should still scream when you put a fork in it.

I don't eat steak, but if I did, it would have to be thoroughly cooked.

I've often heard the line with regard to steak, usually from middle aged guys quickly heading for a heart attack...

Run it through a warm room and wipe its ass.

Ewwwww

 

[dr_mabeuse]

Head cheese has nothing to do with pig's brains. It's the meat from the animal's head, seethed from the skull and then allowed to set up in its own gelatin. There's a lot of cartilage in the skull, so the broth is very rich in gelatin and it makes a thick, natural jelly. It's usually seasoned a lot and often doused with vinegar. When the animal is a pig, it used to be called "soused hog's face" in the UK.

I've had it and it's okay, as long as you don;t look at it too close. It seems to me you can see the little curl of a nostril or bit of lip in there though.

Tongue is very good. Pure meat, no fat, no bones or gristle. It's especially good the mexican way in a taco, where it's known as lengua. It's become very expensive.

As far as not stuffing any organs of animals, that would forbid any eating of sausage. In Chicago we take our hotdogs very seriously. These are kosher only, and have synthetic casings, but they have to be steamed in hot water but not boiled or else they lose their snap. They're garnished with mustard and onion, relish, pickle and hot peppers and maybe sauerkraut (for 'New York style') Around here, putting ketchup on a hotdog is considered contemptuous, and anyone who asks for ketchup is subjected to a withering stare and pointed jibes, if not outright ridicule.

---dr.M.

 

[Clare Quilty]

That reminds me...

Hotdogs -- the only way I could be compelled to eat a hotdog is if someone had a gun to my daughter's head. I find the idea of meat ground up to obscure its origins to be off-putting.

 

[SlickTony]

Haggis is okay, a bit bland though.

I'm surprised, with onion and cayenne in it. Is it against the rules to jazz it up with more seasonings?

People who insist on their meat being thoroughly cooked should not be allowed to ruin good steaks. They should stick to pot roast.

 

[SeaCat]

That reminds me...

Hotdogs -- the only way I could be compelled to eat a hotdog is if someone had a gun to my daughter's head. I find the idea of meat ground up to obscure its origins to be off-putting.

Ummmmm, in that case never, never eat military rations.

Cat

 

[Guest]

I had not looked at this thread, interesting takes and often funny. I wonder if many people know that some of what is deemed repulsive today (in the states at least) began as what was available to 'poor' people, e.g., instestines, heads, feet, tails, etc. Research what African slaves made do with and you'll find the origins of much 'soul' food.

One of my favourite comfort foods is menudo, a Mexican soup made with beef tripe. I also like chicharrones (fried pork rinds), they're the equivalent of Mexican potato chips (though of course now there are actual potato chips in Mexico).

Corned beef and cabbage was a meal for the Irish poor when I was growing up in Detroit. My mother learned to make it and it was the only non-Mexican dinner my brothers and I loved.

Later my mom would complain about the prices for ingredients the butchers used to give or throw away.

However, I do have my dietary prejudices. I cannot eat liver or escargots. Give me tripe or cabbage broth.

Perdita

 

[cloudy]

I had not looked at this thread, interesting takes and often funny. I wonder if many people know that some of what is deemed repulsive today (in the states at least) began as what was available to 'poor' people, e.g., instestines, heads, feet, tails, etc. Research what African slaves made do with and you'll find the origins of much 'soul' food.

One of my favourite comfort foods is menudo, a Mexican soup made with beef tripe. I also like chicharrones (fried pork rinds), they're the equivalent of Mexican potato chips (though of course now there are actual potato chips in Mexico).

Corned beef and cabbage was a meal for the Irish poor when I was growing up in Detroit. My mother learned to make it and it was the only non-Mexican dinner my brothers and I loved.

Later my mom would complain about the prices for ingredients the butchers used to give or throw away.

However, I do have my dietary prejudices. I cannot eat liver or escargots. Give me tripe or cabbage broth.

Perdita

I love corned beef and cabbage!

You're right, though, about foods starting out different. I love chicken and dumplings, and it was originally devised as a way to make one chicken feed a whole lot more people than normal.

 

[SlickTony]

Which kind of chicken and dumplings do y'all like? When I was a little girl, my mother used to make that for probably that reason--to make a chicken go further. She made the German style dumplings, that are kind of bready and float on top of the chicken and broth.

Then I had chicken and dumplings in the school cafeteria where I was attending elementary school in Pasadena TX, and encountered the southern version. When I came across those flat, pasty strips in the chicken broth, I figured someone had made a mistake in the kitchen, and was astounded to find that they'd been made that way on purpose.

I feel like I've probably told this story before, Sorry if I have.

 

[cloudy]

Which kind of chicken and dumplings do y'all like? When I was a little girl, my mother used to make that for probably that reason--to make a chicken go further. She made the German style dumplings, that are kind of bready and float on top of the chicken and broth.

Then I had chicken and dumplings in the school cafeteria where I was attending elementary school in Pasadena TX, and encountered the southern version. When I came across those flat, pasty strips in the chicken broth, I figured someone had made a mistake in the kitchen, and was astounded to find that they'd been made that way on purpose.

I feel like I've probably told this story before, Sorry if I have.

I make my dough for dumplings exactly like that for biscuits. And, yep, roll 'em out flat before cutting them. But the key is to let them dry for an hour or so before putting them in the broth, and DON'T stir it - makes them stick together.

I wouldn't ever equate mine or my mother's dumplings with what you'd find in a school cafeteria - ick. Our's aren't as fluffy as biscuits, but they absorb the chicken broth...yummy.

 

[shereads]

School cafeteria food was nightmarish.

I remember French fries that would make Ronald McDonald's arteries shut down in protest. We used to have contests at the table to see how many drops of oil we could each squeeze out of one fry.

 

[shereads]

"The only way to turn my stomach is to put my plate behind me."

~ My grandfather, proud 'possum cooker and connoisseur of fried squirrel

 

[shereads]

It's pig's brains, formed into a loaf, sort of like that pressed ham stuff you see in packages, then sliced for sandwiches.

Makes you wonder why modern pigiculture hasn't produced a pig with a loaf-shaped head, doesn't it?

 

[shereads]

Head cheese has nothing to do with pig's brains. It's the meat from the animal's head, seethed from the skull and then allowed to set up in its own gelatin. There's a lot of cartilage in the skull, so the broth is very rich in gelatin and it makes a thick, natural jelly.

Holymarymotherofgod.

I missed this post earlier. I think I just became a vegetarian.





I do like hot dogs, and although I've never lived in a city that respected the hot dog tradition, I instinctively avoid any that aren't kosher. Hebrew National's my brand of any and all chopped/processed meats. Somehow I feel comforted by the idea, however inaccurate it might be, that a team of rabbis and officials from the local health department are supervising whatever process keeps rodents out of the hot dog mix.

I do like ketchup on my hog dogs though, and mustard, and a teaspoon of relish and nothing else. I'm sorry.

Also, the hot dog has to be charred beyond recognition. That's the only way I like marshmallows, too. The purifying power of fire and all that.

 

[Clare Quilty]

Ummmmm, in that case never, never eat military rations.

Cat

I was in the Army for 8 years. I was a vegetarian at the time and never had a problem. I could always trade MREs with someone who had a meatless meal. Albeit, even that compromise was rarely required. As a 91D10 (surgical technician) I was always in the rear with the gear.