[QUOTE=DanBlather]
I actually like haggis. It’s getting hard to find, even in Scotland, as wild haggis are going extinct.
[/QUOTE]
Yep, it’s the same here in North West England with the spaghetti trees and black pudding herds.
Aint seen nary a one of either in yonks :dubious:
[QUOTE=SeaDog]
Porcupine in the Congo, it was very very bad.
On a personal note… How can anyone not like haggis…Food of the Gods!
[/QUOTE]
I tried haggis…once 
I think the plate it came on would have tasted better :dubious:
[QUOTE=InvisibleWombat]
I’m with you there. Battered and fried is much tastier.
There was something wrong with either the elk you had or the way it was prepared. I’d trade 10 pounds of venison for 5 pounds of the equivalent cut of elk any day.
[/QUOTE]
I’m with you as well. Fresh off the calf and into the fire is pretty disgusting.
My list of exotic meats are pretty tame compared to the rest of you folks. Venison (yuck, yuck, yuck!), elk, antelope, bear, moose, and buffalo. I grew up in a family of avid hunters and fishermen in the mountains of western Montana so this was pretty standard in my house growing up.
[QUOTE=Mangetout]
Tell me honestly, what did you think of [goose]?
[/QUOTE]
It wasn’t bad – tasted a bit “beefier” than dark chicken or turkey meat. Not something I’d likely order as a main dish at a restaurant, but I’d definitely eat it again if it were served to me at a dinner party, or available as one of several dishes at a potluck or buffet.
Moose, which is like dense lean beef…tough but flavorful, needs low and slow braising like a tough cut of beef.
Dried seal. Yuk. Tasted awful. My eskimo room-mate was so happy getting a package from his home village he offered me some. Yep, not so good.
Caribou, same as moose, pretty much.
Bison doesn’t count as exotic, does it?
Alligator…kind of like chicken crossed with clam.
Various sea creatures, in sushi and such.
[QUOTE=qwest]
Actually, of all of the local food that I’ve tried, I’ve enjoyed musk ox the most. The last time that I had it was a couple of months ago at a nice restaurant in Yellowknife. It was grilled with a peppercorn sauce. Fantastic - I didn’t find it too rich at all. I’ve had it freshly butchered from Cambridge Bay too - a little gamier than in the restaurant, but good texture and really nice flavour.
Muktuk - you mean whale flesh? I have had (raw) the 3 different types of arctic whales. I don’t really understand the appeal. It’s like eating fishy tasting hard rubber. I do enjoy raw caribou and arctic char.
The community has celebratory feasts every few months. It’s quite a production. I had a little old lady try to get me to taste pickled walrus. Apparently a delicacy. I declined. Little old lady laughed at the white guy.
Forgot to include barbcued beaver tail in my first post. Yuck. And boiled and barbcued seal - double yuck.
[/QUOTE]
I am really not a fan of game of any type. I ate enough of it as a kid, and now that I’m grown I’ll never eat it again. By muktuk, yes, I mean blubber, but not solely whale. My sister’s husband has a thing for eating deep-fried muktuk - he’s got good life insurance. Beaver tail is nasty and seal - forget it. BLEAH. Oily and fishy.
PS: Where in Nu are you?
[QUOTE=capybara]
if it’s higher on the food chain than yeast it’s in. Vegans and vegetarians also welcome to insert disgusting or disturbing non-meat items as well (natto? bark?)
[/QUOTE]
It was so bad I promised myself I’d never think of it again and I’ve kept that promise.
[QUOTE=GingerOfTheNorth]
PS: Where in Nu are you?
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I’m in Rankin Inlet about 80% of the time, Winnipeg 10% and 10% travelling.
I was a long-term YK resident and still have family there. I miss char. God, do I miss char.
I will list barnacles for myself and note that **Mr. Spry ** has eaten nutria sausage.
Re the place I thought of ordering a meal which featured tastes of alligator, frog’s legs, and turtle:
[QUOTE=Ludovic]
It wasn’t near Kenansville/Yeehaw Junction by any chance was it?
[/QUOTE]
No, it was Fish Tales in Haines City, between Orlando and Winter Haven. As the linked page’s first review indicates, one part of the restaurant features lots of Shell Oil memorabilia – the owner’s father apparently ran the local Shell station for a few dozen years. One reason I figured the restaurant was worth trying was that there was a Rolls-Royce parked out front alongside the expected pickup trucks and American passenger vehicles. Turns out that the Rolls was the owner’s, and that he spent several minutes telling the folks at the table next to ours about his side business of renting out the luxury motorcar for weddings, proms, etc.
Not meat, but has anyone ever even heard of Vegetable Meat? What was it mostly, mushrooms and salt?
[QUOTE=Mangetout]
Tell me honestly, what did you think of [goose]?
[/QUOTE]
Last year I shot a Canadian while duck hunting on the Arkansas in eastern Co. I thought it was delicious, only slightly mare gamey than the duck. However, a doper here cautioned me that he was likely edible since he’d come down the central flyway and had been enjoying a diet rich in grain. Apparently, when their diet is of grass and weeds, their taste depreciates significantly.
[QUOTE=pulykamell]
I’ve always wondered what they taste like. Any description?
[/QUOTE]
Not to be a cliche, but sorta like chicken. Unlike the fried chicken that I like, the cuy skin wasn’t cooked to a crispy delicacy, and had the consistency of raw chicken skin. It was disgusting, but I ate it so as not to offend my Peruvian friends.
Count me as another who has tried and liked Guinea Pig.
Guinea pig in Peru.
It was deep fried and I swear to Og, it tasted just like chicken. You would think you were dining on some of Colonel Sander’s best bird except for the rodential head and claws still attached to the deep fried bony body.
Protose, the stuff sold as Vegetable Meat in the '20s, is a peanut-based loaf product. (Holy George Washington Carver, Batman!) Kellogg’s just stopped making it last year.
[QUOTE=lieu]
Last year I shot a Canadian while duck hunting on the Arkansas in eastern Co. I thought it was delicious, only slightly mare gamey than the duck. However, a doper here cautioned me that he was likely edible since he’d come down the central flyway and had been enjoying a diet rich in grain. Apparently, when their diet is of grass and weeds, their taste depreciates significantly.
[/QUOTE]
!!!
I do hope you mean Canada Goose, and not an actual Canadian. We’re stringy. :eek:
PS: Goose is greasy to me, as is duck.
Rattlesnake - gristly and oily and gamey, served with pear cactus preserves so there’s something there that isn’t unpleasant.
Alligator - very nice, sort of like scallops, fried in 3/4" chunks.
Frog’s legs - OK, but not great, wouldn’t order them again. Had them in a nice restaurant, but I think they held them for a long time after cooking and before serving because of some other snafu during the meal prep.
Haggis - this is made out of sheep and oats, and includes eyes and lung and all sorts of other parts - edible but I’d have to agree with Burns that the more Scotch you drink, the better the haggis tastes.
Jellyfish - liked it at first, because it tastes like sesame seeds, which I like. Then I figured out I was tasting the sesame seed oil it was prepared with, and became dismayed with the idea that the job of the oil was to provide a taste that wasn’t unpleasant, and that the jellyfish probably tasted like jellyfish.
