[QUOTE=OtakuLoki]
My father loves the green gland in lobster. He’ll get everyone’s when we have lobster.
[/QUOTE]
Actually, Otaku the proper term is Tomalley, not green gland.
It’s pretty tasty, if you can get past the way it looks. Mix it up with some drawn butter and pile it on a nice crusty bread for good eats.
[QUOTE=devilsknew]
Actually, Otaku the proper term is Tomalley, not green gland.
It’s pretty tasty, if you can get past the way it looks. Mix it up with some drawn butter and pile it on a nice crusty bread for good eats.
[/QUOTE]
Or mash it up into some sauce made from the shells of the lobster and dry white wine. Then reduce it down until it’s thick enough to cling to the lobster chunks. Thanks, Jacques Pepin, for this recipe.
Actually, I never worried about how it looked - I think the one time I tried it, it was too liver-y for me to enjoy.
OTOH, I can see how the sauce that teela brown mentions could be very nice…
[QUOTE=Anne Neville]
It’s not at all surprising if someone gets an aversion to a food that has made them as sick as you can get from a bad bout of food poisoning, one where you feel like you’re throwing up everything you’ve eaten for at least the past 10 years.
[/QUOTE]
HELL yes. There’s a really good reason even the thought of chanterelle mushrooms makes me want to start gagging even though they tasted pretty good when I was eating them. Lord, BOTH ends for hours on end and praying for death. That was the first time in decades that I’ve thrown up, and it had to be toenails + last 10 years. 
Regarding disgusting food. Hm.
Does fish sauce count? It comes from fermented fish, and I loves me a dousing on my rice or in soup. 
Chicken feet, although that’s more of a nibbling exercise than anything else.
I like haggis. Not a huge amount, but I like it. The idea of haggis and the appearance of haggis (it looks pretty unappetizing) are both far worse than the taste of haggis. The taste is not that different from any strongly-flavored sausage meat.
Anchovies. I wouldn’t eat them every day, but if you’ve got a salt & grease craving, anchovies will down it a lot faster than potato chips.
And I too like greasy fastfood breakfast sandwiches–egg and bacon and cheese, preferably, on an English muffin, or toast, or a biscuit, or a roll, or a croissant, or inside a split waffle, or between pancakes. However, I prefer to get them anywhere but McDonald’s (cheesesteak shops can be a good source), and I eat them pretty much only when I’m traveling. Don’t eat the ones at Au Bon Pain; they use a strange, presumably egg-based patty shaped to look vaguely like a fried egg, which is just too weird to look at, let alone eat.
[QUOTE=SkipMagic]
Thousand-Year Egg. Back in high school, my girlfriend’s parents treated me to one, and I’ve been hooked ever since.
[/QUOTE]
I actually have a secret hookup for 1000 year eggs. Haven’t tried them yet, but I can get them in the Spring for cheap.
…They have a couple of different brands and some southeast asian versions of the chinese 1000 year egg.
Anyone here ever tried a Thai version of a preserved egg? Know what it’s called?
Corn smut . (I didn’t even know it was called that in english).
Extremely tasty, when well prepared. I know a restaurant where they prepare it with goat cheese. Delicious!
Gaqh (best when really fresh) 
Sushi, all forms of sushi, but for some reason, freshwater eel (cooked) really tends to bring out the “eeewww…” response in the Uninitiated, heck, I could give them a choice of octopus, squid, or freshwater eel, and the eel gets the “eeewww” response every time
a nice Stilton Blue, pungent, smooth and creamy goodness
Veal (my sister’s a vegetarian, I usually order “baby cow slices” just to annoy her (and because it’s pretty darned tasty to boot)
Moxie soda, it’s an acquired taste, really, kind of a rootbeer-ey cola thing, with a sharp bite at the end
[QUOTE=MacTech]
a nice Stilton Blue, pungent, smooth and creamy goodness
[/QUOTE]
Mmmmmmm, blue cheese…
[QUOTE=DiggitCamara]
Corn smut . (I didn’t even know it was called that in english).
Extremely tasty, when well prepared. I know a restaurant where they prepare it with goat cheese. Delicious!
[/QUOTE]
I love:
Blood sausage/morcilla
Liverwurst
Any kind of liver – chopped, fried, sauteed with onions
Sweetbreads
Beef tongue
Squid
Octopus
Raw oysters
Pickled or creamed herring
Anchovies
Eel
Any kippered/smoked fish
Gefilte fish (preferably fresh)
Bleu cheese
Collard/turnip/mustard greens, especially when cooked with bacon fat and onions
Creamed spinach
Okra
McGriddles breakfast sandwiches
McRib
Macaroni and cheese from the boxed powdered mix
[QUOTE=Chefguy]
Well, it has to be on crappy white bread, like Wonder, that has no discernable health benefit. And the sandwiches have to be half mayo/half PB, then folded over. Does that help?
[/QUOTE]
I’m not sure if that “helps” or not. Just out of idle curiosity, what kind of chef are you?
This one isn’t mine, but I once saw an instructor open a bottle of Mr. Pibb, dump in a handful of salted peanuts, and then proceed to drink/eat the resulting concoction. His rationale for this abortion was “convenience.”
I’m stunned to see gefilte fish listed as a disgusting food. It’s just ground onions, potatoes, and fish nice pickled . . . and you may have a point. I naturally love the stuff though.
Kasha- Buckwheat groats, another European Jewish favorite. If it doesn’t sound disgusting, that’s because you’ve never smelled the rotten grain stench of the stuff.
Peanut Butter And Sizzlelean Sandwiches-Peanut butter and fried beef strips mmm. I wish I had some right now. Why did the 24 hour Superfresh have to close? Why? I want my PB and meat sammich goldangit!
Re Haggis
I remain eager to find a kosher haggis. It sounds pretty good to me.
[QUOTE=Anne Neville]
Why, oh, why did I click that link?
[/QUOTE]
The thousand year egg link cured me of clicking any more links in this thread. Might could have cured me of eggs forever. :eek:
I like soft-boiled eggs mixed with crushed saltine crackers. It’s a comfort food that my mom used to make when I was a small child. A lot of people apparently think it’s pretty disgusting, though.
[QUOTE=Big Bad Voodoo Lou]
http://www.thesneeze.com/mt-archives/000344.php
[/QUOTE]
Thank you so much for posting that link. I really needed a good laugh.
[QUOTE=The Chao Goes Mu]
<first part snipped>
ETA: Regarding Casa Marzu. That’s just ew. I read the Wiki article The larvae, when disturbed can jump 15cm (or 6 inches)!!! Eye protection is recommended! What? I refuse to eat anything that I have to protect myself from with eye protection or a hard hat.
[/QUOTE]
Actually, the Wiki article cleans the language up, if you ask me – larvae? Remember, these are fly larvae, i. e. maggots. There was an article in the NY Times (I think it was) about this cheese, and they said you can tell when someone has it in their brown paper bag by the rustling noise that the maggots make against the paper.
[QUOTE=MizTina]
The thousand year egg link cured me of clicking any more links in this thread. Might could have cured me of eggs forever.
[/QUOTE]
A wise choice. 'Cause if you couldn’t handle the eggs, the casu marzu would have driven you right over the edge. I particularly liked the following passage from the “Dangers” section:
:eek:
[QUOTE=Green Bean]
A wise choice. 'Cause if you couldn’t handle the eggs, the casu marzu would have driven you right over the edge. I particularly liked the following passage from the “Dangers” section:
:eek:
[/QUOTE]
I think there is a great need for a television show called “What the Hell is wrong with you people?!”. I think anyone that eats the above needs to be the first guests on that show.
I also think the brrrs I got from just reading about it in this thread will be with me for the remainder of the night.
Great goddlemighty, the rustling paper bag bit is just revolting!