About 5 percent liver well mixed in - as in you add it to the 1 inch chunks on the first pass through the grinder [coarse] then the second pass [fine] and then steam fry it on a bed of carmelized onions.
He probably did get the idea from the onions. I am not particularly fond of WC sliders, the onions gove me the farts in a seriously bad way. Thankfully I don’t drink beer or they would have been toxic.
Wow. And that comes from someone who will eat plain white chicken breast meat with nothing but salt and eat iceberg lettuce plain while drinking water. [the cancer did nasty things with my taste buds and dead plain was sometimes the only thing I could manage to eat]
I actually have a small ‘sucrets’ tin with those little salt and pepper packets, a couple soy sauce packets, a butter buds packet, a honey packet and packet of sriratcha sauce in my messenger bag. I discovered while traveling that airlines consider plain white rice, plain white chicken and a plain white roll a suitable diabetic meal [at least the ‘garden salads’ with a small tiny packet of fat free flavor free vinaigrette dressing was edible as it arrived] In my bail to the hospital bag, I have a shaker of ‘sprinkle’ [powdered lemon juice, powdered onion, garlic, pepper and thyme] a shaker of salt, one of pepper, one of just plain powdered lemon juice, a 1 oz bottle of liquid splenda, a small bottle of soy sauce and the tiny bottle of sriracha. I also have about 20 Bigelow Earl Grey tea bags [the hospital generic tea is floor sweepings, worst quality. Their coffee is about as bad.] Last time I was in, mrAru would show up in the morning with a small [um, 4 oz?] tub of hummus and the small container of celery and carrot sticks. I tend to not want to eat foods if I do not know what was in them because they sneak stuff in that I am allergic to when they use mixes and prepared convenience stuff [mushroom powder and clam juice are common umami boosters in commercial food service under the category of ‘natural flavorings’ and palm oil/tropical oils has become an ingredient because it is either cheaper or a super food] and I tended to eat the ham and cheese sandwich, the pasta with tomato sauce and parmesan shreds [real curls, not the kraft green jar sprinkle] and the poached egg on toast as the kitchen could tell me that categorically none of my allergens was in them. [I have a friend who makes [plumpynut](Plumpy'Nut® - The very first RUTF) for her hospital stays. Blargh, but I hate peanuts and peanut butter]
Actually, looking online, it seems the idea that liver is a “secret ingredient” in WC hamburgers is not without precedent. Another weird one mentioned is peanut butter. Here’s an article that mentions those and baby food.
Pulykamell beat me to it about the toxins issue with his cite that said “The toxin produced by staph bacteria is very heat-stable—it is not easily destroyed by heat at normal cooking temperatures. The bacteria themselves may be killed, but the toxin remains. Re-heating foods, even at high temperatures, that have been contaminated with toxins will NOT make them safe to eat!”.
How long cooked perishable food can remain safe at room temperature depends on the food and the temperature, but some food safety site (I think it was the USDA) suggested about four hours as a guideline. Also, food can spoil at room temperature without developing a bad smell, as it may if it sits too long in the fridge, so your nose is not always a reliable guide.
I love sushi, but I’ll only eat somewhat exotic stuff like sea urchin (uni) in a top quality sushi restaurant. It’s not my favorite sushi, but it’s different and interesting and I enjoy it. It’s often served in small rolls with other ingredients and spices, but the best and freshest uni is usually served nigiri style, on a bed of rice with wasabi, brushed with soy sauce and possibly sprinkled or drizzled with other ingredients for flavor and appearance. I’d never make a whole meal of it, it just comes as part of a traditional Japanese tasting menu.
I once had a pastry in Bangladesh which looked like a donut hole but was filled with cold sugar water. The gag reflex was strong and immediate; I barely kept it down to avoid offending our hosts.
While in Zambia I tried roasted caterpillars and those weren’t bad (tasted like beef jerky made from nuts) and the crocodile was delicious. Goat soup tasted like eating a cow which had eaten garbage for its entire life.
Worst I’ve ever partaken of – Saudi cuisine at an embassy-sponsored event. Back in the days before I was vegan, so it included lamb with those funky middle eastern spices. Sickest I’ve ever been from food poisoning – thought I might never make it home on public transit. Felt like my digestive system was disintegrating for a few days. Cannot abide anything that smells similar, to this day.
Worst I’ve ever seen – I had a Vietnamese roommate in college. His cuisine appeared to be embryo-based. He literally ate half-formed embryos of various kinds. shudder
Was it pani puri perhaps? I only know it from Indian events, but I wouldn’t be surprised if they do the same in Bangladesh. Yeah, I could see that being a bit of a shock if you’re expecting something donut hole-ish. Those literally are my favorite Indian snacks (okay, maybe tied with vada pav), but I’ve never seen them outside Indian banquet functions (like weddings or engagement parties, etc.) around here. (ETA: Ah, yeah, the link says it’s called phucka in Bangladesh, so they do have something similar.)
I assume you’re talking about balut? Can I ask where he was buying those foods? In my experience, it’s hard to find good ones in the U.S. And they’re expensive, I’m surprised a college student can afford it.
I find it funny half of the disgusting food on this thread, I love to eat (chicken feet, lamb, etc…) Embryos, if properly cooked, just taste like a very tender version of the adult.
For me, the food I can’t stand are casserole, any sort of funky cheese, and any mayo based food.
I live on that stuff, I guess we aren’t going out to lunch together any time soon.