I love everything that has already been mentioned, except for vegemite. People, that stuff isn’t food okay? It’s just salty axle grease. Way back when, some sicko thought it up for some bad humor on the Aussies, but the Aussies still haven’t gotten the joke.
The top of my list of above is fried Spam, but I don’t let myself eat it anymore just because I’m trying to get into shape again and Spam is one step away from eating lard with a spoon, fat wise.
I also like that pink sandwich spread that nobody knows what it’s really made of. You know the stuff. Looks like mayo with pickle bits in it, and some form of meat…maybe.
I do believe you’re referring to ham spread. Take ham, grind it up, add mayo, pickles (GOOD LORD do NOT use sweet pickles like my grandmother did once. :gag: ), and probably a few other spices. It’s a great way to use leftover ham after Christmas.
It’s yeast extract, not yeast, so we’re probably ok
Tried it once, now I brown-bag it. Lotsa carbs and fat. Keeps the offenders logy. Staff too, methinks.
And you’re right, head cheese is not cheese at all, it’s just called that in my region. I have heard it referred to as brawn also.
Turbo, vegemite rules! I’m 2/3 of the way thru my 3 kilo tub, in only 8 months! It goes great in lots of recipes, especially soups, and tomato based sauces.
Menudo is ok, sweetbreads are good but a bit too rich, and salted preserved lemon rind is a nice munchie.
Haggis and black pudding, love the stuff. Also fond of pickled octopus. My 9 yo loves the stuff as well, freaked his mates out and took some to school for lunch the other day laughs
Bloody hell Qadgop, I’ve heard rumours of people cooking with Vegemite, I usually just stick to spreading it on stuff. What kind of soup do you put it in and how?
Haggis and black pudding, love the stuff. Also fond of pickled octopus. My 9 yo loves the stuff as well, freaked his mates out and took some to school for lunch the other day laughs
Bloody hell Qadgop, I’ve heard rumours of people cooking with Vegemite, I usually just stick to spreading it on stuff. What kind of soup do you put it in and how?
I get “How can you eat that stuff?” quite a lot. Just a few things I eat that gets that reaction:
Fruitcake. I’ve got a killer Kentucky Whiskey fruitcake recipe. The fruit is soaked in whiskey, there’s whiskey in the batter, and after it’s cooked, it’s wrapped in a whiskey-soaked cloth for a week. I got the recipe from a congressman, and that’s no joke.
Moldy cheese (Roquefort, Stilton, Gorgonzola, Danablue, etc.) Love it.
Fried pork liver. I don’t like beef liver though.
Egg salad. Not only does it taste good, but after a few hours everyone can enjoy it.
Just to clarify lest I get labelled as an Aussie who doesn’t like Vegemite (god forbid). I just think there’s some foods that should be solids, not liquids, and definitely others that should not be shared as gases.
Just to clarify lest I get labelled as an Aussie who doesn’t like Vegemite (god forbid). I just think there’s some foods that should be solids, not liquids, and definitely others that should not be shared as gases
Just to clarify lest I get labelled as an Aussie who doesn’t like Vegemite (god forbid). I just think there’s some foods that should be solids, not liquids, and definitely others that should not be shared as gases
Norrybaby, here’s some Vegemite recipes to get you started. I’ve even heard some people drop a glob of it in boiling water, and drink it like Bonox or Bovril. (aah, beaten to this one on preview)
Merkins, Vegemite spread thinly on piping hot buttered toast is a good way to ease yourself into The Kingdom of Vegemite Knowledge[sup]TM[/sup]. Or make a sandwich with thick bread (poppy seed loaf is ideal), thinly spread Vegemite and fresh lettuce.
Getting back to the main theme, I find that if anything is going to repulse me foodwise, it’s texture rather than any other forms of grossness. I remember trying to eat an Indonesian or Malaysian dessert in a restaurant years and years ago which my sister had ordered and couldn’t eat. I couldn’t eat it either. I forgot what it was made from and what it was called, but it was inoffensive in appearance and flavour (actually tasted not bad). It was white, and had the size and shape of a mound of rice turned out of a small bowl. But it had this weird fibrous texture. The spoon would squeak digging into it, and would make perceptible vibrations up into my hand. The same sensations would be repeated in my mouth when I tried to chew on it. It was like a culinary equivalent of scraping your fingernails along a blackboard. I find tofu borderline too sometimes because its texture is freaky.
Here’s a good list of disgusting food which reminded me of one I hate which I forgot to list -peanut butter (can’t stand the stuff), and one I like -Durian. Put simply, durian smells like puke. It tastes exquisite though. The Vietnamese shops where I live sell durian flavoured everything from buscuits to cake, and I don’t like any of them, but durian itself is incredible stuff.
Another one I had trouble finding on the web is mentioned in Eric Newby’s On the Shores of the Mediterranean:
Mr. Winnie and I are great lovers of unpopular foods, especially those found in the country.
I love any stinky greens like collards, kale, turnip greens, stinky cheese, green tomatoes (fried, of course), fried okra, fruitcake, and those pickled sausages you see in big jars in small convenience stores. Man I love those things, my mouth is watering just thinking about them. They leave a nice grease slick in your mouth when you’re done eating them, too.
Mr. Winnie is more partial to some of the more unusual animal parts, like liver, scrapple, tongue, etc.
