The only thing I can think of that grosses people out is when I order Uni (sea urchin) with quail egg as my sushi “dessert.” Manna from the Gods.
I checked online to see what is put in scrapple to make it commercially. Here is what I found: Once the hams, the chops, the pork belly, and even the best sausage-making bits are harvested, there is still a fair amount of “usable pig” left. These pieces, including the parts generally referred to as “offal” (liver, kidneys, jowls, snouts, etc), are boiled in water to extract both flavor and natural gelatins. The meat is then removed from the broth and minced finely; bones are scraped to remove the last tiny morsels.
I don’t know about eyeballs, but I have heard eyelids are used. Everything but the oink is delicious!
Usable Pig would be a great name for a rock band.
That’s basically what the darker inner layer of pork cracklings are. And they are delicious. Grinding them up to make “meat product” is practically a sin. :mad:
Pickled okra. Man, I love the stuff, but I don’t know anyone else that will touch it. Ate it as a kid- we had a big patch of okra planted alongside the driveway!
We never had anything as exotic as kielbasa. “Horsecock” was bologna. The Navy bought the bulk version and sliced it for mid-rat sandwiches. The polite term was “pony peter”.
You know one now. I will eat the shit out of some okra whether it is pickled, fired or in any other form like as a base for gumbo. It is easily possible to screw up when cooking it so that it becomes slimy but pickled okra never struck me that way. Expertly fried okra is awesome too. If you left me alone with a decent sized jar of pickled okra right now, you would be lucky if you even got the jar with some juice in it back.
I’ve had fried and baked okra, and liked it. Never pickled; sounds like fun!
My b.i.l. once batter-fried some prickly-pear cactus leaves (suitably de-spined!) Vaguely okra-like: a little “slimy” and not strongly flavored. Made a real good salsa dipper.
As for “How can you eat that?” I once ate a prickly-pear fruit, right off the cactus, and got a spine in my lip. Not “ew” but “ow.”
He was! A WW2 vet.
I used to boil the chicken livers I’d get when I’d buy a whole bird and give them to the dog. One day I tried one. Now the dog never gets them. I’ve tried fried chicken livers. I know many people like them, but to me, frying concentrates all that tastes off about liver. Boiling them seems to dissipate the nasty liveriness and preserve the good notes, according to my humble senses.
I have a friend who swears he likes to mash bananas and mayonnaise together and (gag) eat it in a sandwich!! ewww!!!
Fish sticks
Tator Tots
Try browning them in butter with a chopped shallot and a splash of dry vermouth. Then serve them for breakfast with scrambled eggs and lots of buttered toast.
English muffins
First time I ever had chicken livers (fried) I didn’t know what they were. Some kind of meat. Chomp. Hm… The flavor seemed oddly strong, but not unpleasant. I looked more closely at one, and deduced, anatomically, what it was.
??? Would anyone go “ew” at those? Those are very common and widely admired foods.
Gross!!!
English Muffins are so underrated lol
It seems that none of my friends or anyone in my family like English Muffins and always prefer toast.
I am not adverse to many foods at all. Alligator and rattlesnake are very good although they really do taste like chicken unless you go out of your way to spice them differently. Almost all seafood including raw oysters are great too.
However, I can’t stand rhubarb for some reason no matter how it is prepared. The sour factor isn’t a problem because I adore raw lemons and limes so much that my dentist told me to quit eating them because they were destroying my teeth. I didn’t listen enough and it cost a lot of money to fix that. Rhubarb just tastes like a sour weed to me even when it is mixed generously with strawberries.
I bought and eventually finished a whole jar of Marmite. That is definitely an acquired taste but strangely addictive as long as it is spread extremely thin. I tried a whole spoonful once and instantly wished that I hadn’t. It wasn’t that it tasted that bad. The problem was that the taste is so intense and salty that there is not enough water in the world to make it go away. It is like you licked the contamination caused by a terrible brewery waste truck and a salt truck collision. I am not sure how that product ever got off the ground in the first place but it is oddly appealing once you get used to it. I have never tried Australian Vegemite but I would if the opportunity presented itself.
The only person who ever “ewwed” over my food choices was a super fussy roommate from my college days. She emitted an “eww” over peanut butter toast; and a double “eww” over pancakes with an egg on top. "But you’re eating the same thing, " I said.
"Yeah, " she said, “but they’re on separate plates.”
I’m wondering if that is an “eww” factor for others – Pancakes, eggs, and syrup happily mixing together on the same plate? (Preferably, of course, with some bacon or sausage as well) I’ve never heard anyone else “eww” this combo, but maybe they’re just being polite.
My grandmother, who grew up in a Russian *shtetl, *was raised to never waste anything even remotely edible. It totally grossed us out when she made fish-head soup. None of us would eat the fish heads, but the soup was delicious. But then she’d sit down and suck out the fish’s eyes and brains and anything else removable. Totally gross!