I don’t really see any of those as mainstream food.
I have some scrapple in my freezer right now, although I haven’t tried it yet. I saw it at a big-box grocery store for $3.50, and thought, why not?
They’re foods I don’t make at home, anyway. I’ve cooked tripe soup several times, and it’s ranged from “pretty good”to “fucking disgusting.” I have West Indian friends who’ve taken the latter off my hands, because they like it however it’s made. I think the object is to boil the hell out of the tripe, rinse it, and re-cook it in strong beef stock with lots of onion and carrot…but then there’s no point to using tripe! Now I just go to a local Polish restaurant and order it there.
I love sweetbreads, but I wouldn’t want to cook them at home. They’re best at an Argentine steak place, where they’re grilled until slightly crispy and served in a mixed grill along with kidneys, beefsteak, and sausage. I’ve had them braised in the French style, and the texture is ooky.
I’ll try anything once and have had most everything listed here, but apropos of a recent thread haven’t had “chili size” or “chili mac”, whatever those are.
That is essentially how my mom always cooked it, and her tripe soup tasted like the tripe soup you’d get at a good Polish restaurant. IIRC, it started with soaking the tripe for a couple hours and scrubbing it (though the tripe I see these days at the meat counter is pretty darned well cleaned), then briefly blanching the tripe for something like a half hour to get the initial protein scum and whatnot out of it, drain, and then cook the stuff for like 3 hours in a clean pot of water and stink up the house nice and good. Then pour all that shit right down the drain (well, minus the tripe.) Take tripe, cut into strips, then go on with your recipe involving beef stock with a healthy dose of marjoram (and a number of other herbs and spices, like paprika and a bit of allspice, but marjoram I strongly associate with Polish tripe soup.)
Damn. Now I’m hungry again.
You can get vegemite in little “single serve” packets. Maybe somewhere over there stocks those as a “sample size” for people to try it out without committing to a jar?
I’ve never had scallops or yabbies or oysters or a lot of seafood that isn’t fish. I don’t like crayfish or prawns (although most of that comes from hating it as a kid) so I tend to anticipate not liking that type of thing.
I tried black pudding quite recently. Before that, had never tried it. As a kid and a lot of time after that, I was a “fussy eater” who turned my nose up at a lot of things. I’ve become more likely to try things as I’ve gotten older (and my taste buds/sense of smell has deteriorated so I don’t notice the yuckiness so much any more :D)
Isn’t that what menudo is made from? I see it all the time at the grocery store, but haven’t been adventurous enough to try it.
Yep! That’s the stuff.
Shellfish or most other seafood (I have tried lobster “slippers”) other than regular fish
Organ meats
Pasta salad
Canned fish
I’m not sure what the difference is but both are out of the question.
Tomato soup
Why?
He’s more of an aioli guy?
Really? Most of my list is just condiments that we “Plain Eaters” don’t eat. I also forgot to include organ meats on the no-go list.
I eat:
Beef; hamburgers (plain! with cheese), steaks, hot dishes (casseroles containing hamburger)
Chicken
Turkey
All fruits
Most veggies
Hot dogs (plain!)
Breads
Pepperoni or sausage pizza
Eggs
Most soups
Spaghetti & meatballs
All standard breakfast food
I won’t bore you with more, but there is more…
Well there’s the problem right there. Peanutbutter is never eaten at a table. 98% of the time it’s in cookies or in a lunch box as a sandwich or vegetable dip. Get celery, get a small jar of the stuff, and start munching.
OP: Cottage cheese. I can’t get it past my eyes.
I’ve eaten organ meats, and have never been happy about it.
Mostly the smell. Not having ever tasted it I can’t comment on the taste or the texture but the thought of it is revolting to me.
nm
Thanks! Sorry for being so nosy. Feel free to ignore this.
Is there any reason you don’t eat condiments? Just like salt, they tend to make food more palatable and enjoyable. They probably help with digestion too.
If you eat eggs, then why never hard boiled?
I don’t eat anything that they ate on Sanford and Son. That includes menudo, mofungo and holey moley (guacamole and swiss cheese dip).
If you like whiskey, you really ought to give rye a try; it’s delightful.
To get an idea of what it is like, compare say… Bulleit Bourbon with Maker’s Mark. That distinct flavor difference is mostly due to Bulleit being a rye-heavy bourbon, while Maker’s is wheated. Meaning that Bulleit is made from corn, rye and barley while Maker’s is made with corn, wheat and barley.