Back in the 70s/80s rabbit was in the specialty freezer case at the supermarket we shopped at in central NJ.
https://www.rabbitadvocacynetwork.org/wp-content/uploads/2015/05/hunt-rabbit-400x275.jpg
This is my worst nightmare. And probably will be tonight.
A perfectly good pork chop bone outta the garbage can. Wha-at?
Plenty of loin and charred fat remained. Not like it landed in the gutter it was my carefully curated can of consumables from which I fetched it…while I bitched at the guilty party who pitched it.
Based on the Wikipedia article they sound delicious! I’ve never heard of them until tonight, Thank You.
In Malawi I’m fairly certain I was served baboon. It was…not good. I also had the opportunity to try the local delicacy of sundried mice onna stick but I just couldn’t bring myself to do so.
There is a dish served in Japan called dancing squid. The squid is dead but when you pour soy sauce on it the salt in the liquid causes the squid to start moving…moving a lot. It is pretty disturbing to see:
I’ve had balut (not bad), stinky tofu (rotted and stinky), filipino blood stew (didn’t like), bunny rabbit (so-so), and veal (bland) a few years ago after not having had it since I was a kid. I’ve had durian pastries (pretty good) but haven’t had straight durian yet. Met @Johnny_LA for sausages once and did not get the black [blood] boudin (based on my filipino blood stew debacle) but did get the delicious white boudin, which is not the least bit transgressive.
Durian is like a lot of fruit - there is a wide variation in flavor based on variety (a Winesap is nothing like a green cooking apple, for example). An average durian isn’t bad, but isn’t ambrosial. The really flavorful ones are in a class by themselves.
The worm from a bottle of mezcal? Maybe a planet or two.
Couple of questions. Was the dinaguan (blood stew) dry and mealy? Mosf of the time it is. IMO, a soupy one is best. I’ve also had balut a acouple of times. People say it’s not supposed to salty and drink the liquid, but to me it’s really sallty.
There is one place that produces ethical/humane foie gras. It is pretty incredible really. The geese are free to come and go as they please but they stay because this farmer has apparently made goose heaven for them. There is no force feeding whatsoever. The geese just happily fatten themselves up.
I recall reading that others have tried (and tried really hard) to emulate what this farmer does with no success.
As you might imagine this foie gras is hyper expensive since it is produced in such small quantities (around $225 for 100 grams).
I’ll never have it unless I happen to meet a Chinese billionaire. Dragon, Tiger, Phoenix soup, reportedly still served in extremely high end Chinese restaurants.
Dragon = snake
Tiger = cat or civet
Phoenix = chicken, possibly the prized black chicken with black skin and flesh https://www.google.com/search?q=black+chicken&rlz=1C1CHBF_enUS769US769&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiX8NjIl8fsAhVkJDQIHTwMDVcQ_AUoAXoECBkQAw&biw=1600&bih=1083
The dinaguan was not dry and mealy, it was wet and stew-y. I only had a small taste and didn’t like the flavor of blood. My daughter ate it and like it, though.
The balut was good, but I’d have preferred to buy it already prepared, since I had to follow internet instructions and have no idea if it came close to how it was supposed to be. My daughter tried reheating hers in the microwave, and of course the egg and embryo blew up - “MOM! The head’s GONE!”
I like sheep and pigs when they are alive too , but…
All tasty, and i dont see what any of those are transgressive, unless you are Jewish or Muslim.
All have been farm raised.
Horse meat is a little out there, nowadays.
I’m with Carol - Durian is wonderful and high quality / fresh easily qualifies as my favourite fruit.
Fresh on a plantation in Malaysia, picked up off the ground it is awesome.
have also eaten
Turtle soup
turtle eggs
frog legs
snail
rabbit
chicken feet
pigs ears
fish eyeballs
cold jellied pork
duck bills
alligator paw
sharks fin soup
salmon head
pigs trotter
I’ve had frog legs, alligator, and kangaroo. There’s a small independent butcher shop not far from me that sells “Tame Rabbit”, probably farm-raised. Never bought it but if I wanted some, that’s where I would get it.
A man I dated in college loved to tell the fish lips story. He was in a very genuine Chinese restaurant, and they had exactly that on the appetizer menu for 99 cents (this would have been in the late 1980s). They brought out a platter of things that looked and tasted like gelatinous rubber bands, but he did say it was worth 99 cents to say he’d tried fish lips.
Fried scorpion from a street stall in China.
Grilled snake at my Grandfather’s ranch in Mexico.
Raw horse at a local restaurant in Tokyo.