[QUOTE=Bayard]
I’m not sure if that “helps” or not. Just out of idle curiosity, what kind of chef are you?
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No kind. But “LikestofuckaroundinthekitchenGuy” just seemed awkward, as did “DonealotofshitinmylifeDude”. So I picked something I really enjoy and am pretty good at et voila’!
[QUOTE=OtakuLoki]
I don’t believe it’s limited to simply southeast asian cultures. AIUI it’s also common for many Chinese to view cheese that way.
And I have to admit, they’ve got a point. When you think about it, cheese is probably about squicky as 1000 year eggs.
[/QUOTE]
Especially if dairy products are not a regular part of the standard diet of your culture. Which you wouldn’t expect them to be if 90+% of people in your ethnic group were lactose intolerant, as is the case for Chinese and Southeast Asians.
[QUOTE=Anne Neville]
Did you generally eat fresh, frozen, or canned peas? I like frozen peas, but I can’t stand mushy canned peas.
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[/QUOTE]
Whereas I am exactly the opposite. In fact, I don’t like many frozen vegetables, and will eat a quite a few canned ones.
[QUOTE=SkipMagic]
Thousand-Year Egg. Back in high school, my girlfriend’s parents treated me to one, and I’ve been hooked ever since.
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Heavens to Betsy, that is the grossest thing I’ve ever seen. And so close to lunch too!
Anybody ever have balut? That Philippines delicacy, duck eggs with a nearly hatched duck in them?
[QUOTE=Qadgop the Mercotan]
Anybody ever have balut? That Philippines delicacy, duck eggs with a nearly hatched duck in them?
[/QUOTE]
No, but I’d love to try them. I hear their really tasty. I believe it’s customary to sprinkle vinegar on them, right?
I love collard greens but I can’t stand cooked spinach – smells and tastes like mud. Spinach salad or spinach on a sandwich is OK.
I once had a Chinese roommate who was very fond of chicken feet, considered a delicacy in China, and couldn’t believe how cheap they are in American supermarkets. (I guess they would be expensive if they were popular – consider how many chickens you have to kill to get a =pound of feet.) I tried some – not bad, but not much to it; just fatty skin over the bones.
I like black bread liberally spread with bacon grease or goose grease and dusted with black pepper.
[QUOTE=Qadgop the Mercotan]
Anybody ever have balut? That Philippines delicacy, duck eggs with a nearly hatched duck in them?
[/QUOTE]
No, they’re still about a week from hatching; the yolk is still fairly substantial.
And you sprinkle salt on it, not vinegar.
I just remembered another disgusting food that I really liked: veal hearts.
Up until about two or three years ago you could get them special ordered for under a dollar a pound, too. Nice, lean beef, excellent for stir fries and stews. And generally under-appreciated because it’s “an organ.” Alas, the last time I checked, the price was up to same as chuck cuts.
I actually understand and generally agree with the general distaste for consuming organ tissue. But the heart is actually one of the leanest muscles in the body. It can be tough, like tongue - and for much the same reason: both are generally more thoroughly exercised than the other muscles in any livestock. But preparation can deal with that easily.
[QUOTE=Ellen Cherry]
Do you like kale, Batsy? I’ve had it fresh for two summers in a row and I think it’s wonderful. I think people overcook greens so much that everyone hates them. Swiss chard is particularly fabu, although a grocery bag full cooks down to a tablespoon in about a minute flat.
[/QUOTE]
I’ve never had it. It must not be common in these parts. My MIL will cook greens until they’re kind of brown.
Spam…not often I’m in the mood for it though.