No kind. But “LikestofuckaroundinthekitchenGuy” just seemed awkward, as did “DonealotofshitinmylifeDude”. So I picked something I really enjoy and am pretty good at et voila’!
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.
Whereas I am exactly the opposite. In fact, I don’t like many frozen vegetables, and will eat a quite a few canned ones.
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?
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.
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.
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.