Meh, blood as a dish is pretty common actually.
I (and the SO) actually had blood sausage for breakfast today, but I think blood and milk might actually give me some pause.
I eat rare steaks all the time…I call steak blood “nature’s gravy.”
A steak and eggs breakfast with a glass of milk?
Just seeing that on TV made me physically ill once.
(To be fair, I had just buried a cat that crawled under my wood pile and died that same day.)
Three minutes per side for a thick steak. Just enough to warm it all the way through. Yummy!
Well, in Kashrut and Halal terms, is the “Masai Milkshake” really treif? They extract the blood humanely and without killing the animal, then mix it with milk… no harm, no foul?
The juice from a steak isn’t blood. There might be traces of blood in it, for all I know, but the red color is myoglobin. Trust me, I know what beef blood, pigs blood, and duck blood tastes like. They don’t taste like rare steak.
… and as far as blood and meat, that is conjoined, that is really a prescription for the preparation of meat… I mean, is there a direct ban about the consumption of blood in Judaism? Does God not want us to consume blood?
Stallion semen - now available in cherry, licorice, banoffee or original flavours.
In fact, reading the rest of that article, the Hokitika Wildfoods festival in New Zealand sounds like the place you want to be.
Dude or Dudette. This place has had fried pig ears on the menu since they opened last year. I’ve had them 8 or 9 times. They are dee-lish-us. And they have received alot of acclaim for their food.
So don’t knock pig ears until you’ve tried them.
The Sealandaers have stepped outside of bounds. That is not quite right. My Horse Sense is tingling. They should use it to make Catherine the great cocktails… with a capital C. They have trotted out the new wares, and I say, neigh.
From that article…
That…that just gives images that I wasn’t expecting in a food thread…
Deep fried butter.
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These are one of my favorite snacks of all time and I do not have a very adventurous palate. These are the holy grail for salty sweet foods and don’t taste bad at all, you just have to not try and chew them less you break your teeth.
As to the OP, I’d say lion meat which is just…foul. Greasy and gamey beyond comprehension, and this is coming from someone who loves eating wild game. That’s how strong this stuff is. And no fair covering it up in too much stuff, you’ve got to just grill it and go. Cat meat is the worst meat.
Since two of my three have already been mentioned* I will go with braided seal gut, muk tuk and sea lion flipper. Stink oil is also…interesting.
*Eskimo ice cream (shuzuk) is traditionally made with seal fat, sugar and berries. They whip the fat or crisco to a froth with the sugar, and then add berries. I passed on that.
Stinkheads are made with salmon in the places that have salmon runs. Char and other white fish are made in the places without salmon. I also passed on this.
Braided seal gut is something I found fascinating to watch the prep of, but I never put it in my mouth. Same with the stink oil.
Sea lion flipper is pretty good chow, as is seal, when prepared correctly.
Muk tuk is…interesting. I ate a small piece, and respectfully allowed the elders to have the rest.
hmmm, pig ear isn’t bad but it is a bit crunchy. Durian is kinda like eating stinky butter.
Lessee, fermented stinky tofu has already been mentioned. If the readers didn’t know, there is the “good” stuff and the “vile” versions. Seriously. “Good” stinky tofu is pretty tasty, and the less than good is just bud gnarly.
Bull penis was expensive but not really worth it IMHO.
I’ll put forth some I actually like such as fermented aka rotten winter melon. A good Ningbo Chinese delacacy that actually tastes like a lot of unpastuerized French cheese.
Wanniluo ningbo sea slugs in brine. Yummy.
Yak butter tea
Note: I belive that monkey brain is an urban legend. At least I could never find any and I looked in the late 80’s when I was backpacking around China.