Oh, I don’t think it is. Both chicken and beef broth were used, IIRC, in culturing bacteria in science classes I took decades ago. I’m just adding additional detail. It’s the whole nutritional aspect of broth, temperature, and it being (quite literally, in the case of my class), a breeding ground for bacteria.
Now raw chicken, that’s another thing I get very careful about, but that was not a concern in this story for the reasons you stated.
Yeah, as for sense of smell, mine may not be as good as others. The eggs I think I got sick off are eggs that one of my dining companions thought smelled a little off, but smelled perfectly fine to me. So I don’t trust my sense of smell. I think I have a reasonably good sense of smell, but obviously not enough to avoid salmonella or whatever the hell it was I caught.
You don’t have ramps in your area, do you? Or do you have to go farther east for them?
Was it the Townsends channel on You Tube? I enjoy it a lot, and usually the recipes look at least reasonably tasty, although I’ve never tried any of them.
Bun bo Hue. It’s a sort of Vietnamese beef noodle soup.
It’s ghastly. Horrid. Gnarly. Weird, spicy dishwatery-flavored broth with more than a hint of organ meat flavor, weird mystery meats- something very uniformly liver-purple colored (seemed like congealed blood) that was cut in chunks and still had the can-markings on it, some sort of round spongy… something (my wife kept telling me they were slices of some animal’s testicle), stringy-assed very tough beef pieces, hunks of bone, and a nice layer of red grease floating on it, along with some vegetables and noodles.
It’s the only time I’ve actually had to take my advice of “Try something new… if you don’t like it, now you know, and you don’t have to finish it. You can always stop on the way home for a hamburger.”
I was living in San Jose when the movie came out and one of the local chefs offered a prix fixe dinner that duplicated the feast except……he substituted pastry heads on the quail.
Sun dried mice on a stick lying on a well used woolen blanket on the side of the road in northern Malawi. The only prep was breaking the side branches off the stick and inserting.
OK. Are you talking about yard onions? Those grow extensively from about the Iowa-Missouri border latitude, south, and are technically edible but few people eat them. I read somewhere that when the pioneers came through, they couldn’t use milk from certain pastures because it tasted like those onions.
We found it was best not to encourage her. She once marinated a ham in wine and spices, but forgot to remove the plastic wrapping. For her, “interesting” was in direct conflict with “tolerable”.
As mentioned, she was a very dear woman and I miss her. Mostly.
I do historic cooking as a hobby, and one has to take into account that he is frequently working from a reciept book written in a time long before current, and the recipes are calculated for the local time and taste, so something that someone in 1790 finds edible may vary wildly from today. [a friend commented that some recipe sounded absolutely horrible, from a recipe from Apicius, so in return I posted the list of ingredients to worchestershire sauce, which if you look at it, and don’t realize what it is sounds absolutely horrid.] The wild onions might be perfectly edible, I would have to see the recipe and make a value call on it. Was it ‘Savory Onion Pie’? I can see why most people would not like it, if one is expecting something more like shepherds pie, or beef pot pie and instead they get potatoes, onions, eggs and a different range of seasonings other than salt, pepper and parsley.
I would have gone for that. Though I refuse to do turtle soup, I would go with the veal based mock turtle soup.
To answer the OP, in the realm of worst purposefully cooked recipe, I have to go to Celtling’s paternal Grandfather. The first time I was invited to eat at his house, he proudly pulled out this jello mold he had done. It was straight out of some 1950’s magazine, I’m sure. Orange jello, carrots, bean sprouts, and minced red onions all through it. He hadn’t cooked, or in any way prepped the vegetables except by cutting them into smaller pieces. The onions were raw and very strong; the carrots weren’t even peeled.
Next he served an extremely rare lamb roast, which bled all over the table when he sliced it. And this was not the watery, slightly red stuff that normally comes out of meat, either. It was deeply red and viscous.
I’m not a fan of lamb or jello in the best of circumstances. In fact, I wondered if he had a) misread an e-mail stating what not to make, and made it thinking these were my favorites, or b) purposefully made a meal I would find inedible. (He was certainly quite capable of the second.)
You know, it’s the strangest thing, but I never connected sheep with Africa in any form until you posted this. I had to go look it up and be sure you were speaking of Mali. And then, of course, I realized that there must be sheep there, but for some odd reason I had never pictured that. Goats, cattle, antelope of all sorts, but never sheep. So weird.
Chitterlings are, of course, thoroughly disgusting when they aren’t cleaned correctly. But it always makes me laugh to hear Yankees brag that they would never stoop to eat some. Take another bite of that sausage, twit!
[quote=“zoid, post:40, topic:846760”]
I take it all back.
I just saw Paris make Lasagna:
[/QUOTE]
I could only bear to watch a few minutes of that, so I skipped around a bit. What an absolute idiot she is! It terrifies me to think there might be young girls looking up to her.
When I’m making a big pot of soup or stew, I always use frozen peas or green beans. But I don’t put them in while I’m heating the rest, because then the green vegs will get overcooked when it’s re-heated for eating. So I set out the meal-sized containers I’m going to freeze it in, and put the frozen veg in first. Then ladle the soup/stew over top of it.
This brings the temp down very quickly, and I can stack them in the freezer right away. I do still sort of push other foods away so they are not touching though. I want good air circulation around the new food until it is hard frozen. Then it can be tetris-ed in more compactly.
In all fairness, I got a copy of Apicius for Christmas this year, and it’s hard to find a recipe in there that doesn’t contain fish sauce. So if you don’t like that, you won’t like Roman cooking, I guess. I made the mistake of watching a video about the making of Worcestershire. It’s not pretty.
Blatantly, garum mostly = nuc mom = anchovy essence though I tend to avoid nuc mom as I can not be absolutely certain the manufacturers have not spiked it with bivalves. I just chuck in either worchestershire sauce or very strangely considered, vegemite. It is an umami booster, so you could use most any umami booster including MSG in a pinch.
To be honest, most cultures have some food you can point at with disgust, that an equivalent could be found in their own culture. Almost any recipe can sound nasty if you are just listing ingredients and you do not specify quantities. One can put a single anchovy into a pot of spaghetti sauce and get an umami boost without it tasting like rotting fish by the sea shore, but you put a handful on a pizza and blargh for most people.
I have a hypothesis that every culture has something absolutely disgusting you have to eat to prove you belong in that culture, or something. Blood pudding, haggis, natto, balut… the list goes on and on.
We could probably argue about this all day, but I’m pretty sure she knows damned well what she’s doing. It’s all (or mostly) an act. I found it hilarious, myself.
Domino’s offered anchovy pizza for a while; a co-worker ordered it, and I took advantage of the opportunity and loved it! I could understand why a lot of people wouldn’t like it, however.
It wasn’t from a Chef Boy-ar-Dee kit, was it? Those were vile, and yet another co-worker remembered when those came out, and his mother decided to make it. Not only would none of them eat it, they lived on a farm and their chickens and pigs wouldn’t touch it either.
Conversely, when I was a kid, my grandmother made mincemeat pie and it looked and smelled delicious after she cut out a slice for herself, and my parents tried to talk me out of eating some, because they knew what was really in it. Grandma gave me a slice anyway, and I really liked it. I mean, what was the big deal? It was made from raisins, which I liked. AFAIK, that’s the only time I’ve ever had it.
One time I tried to make a sort of egg aspic with a soft-boiled egg plunked down in the middle of a hollowed-out bundt red jello thing, and then gingerly dunked the scooped-out jello back on top of the egg so that it remained intact and was covered and more or less in the Centre of the Earth and pooped it into the microwave.
Which made a complete, fucking mess.
This is going to be an odd response, but it’s ham with cherry sauce.
I was in grade school, maybe fifth or sixth? The family was on a road trip vacation. We didn’t often eat in restaurants, but this time we did, and I got ham. I like ham, and I like cherries. But something was wrong with the sauce, it tasted awful! I couldn’t eat it and my dad thought I was being picky. Finally I got him to taste it and in surprise he blurted out “It IS bad!” I was not made to finish it. I don’t remember why it was gross, it just was.
To this day I do not like dishes that combine fruit and meat. No Hawaiian pizza for me!