Indeed. Used to be the case for all kind of sausage, actually. What other product could have been used before the industrial age?
I already read this canard on several english-speaking boards. Your belief is misguided. Who would want to eat shit?
Even in the most remote backward farm, they’ll wash the intestine before using them to prepare sausages. I used to live in a place with many remote, backward farms. I saw pigs being slaughtered and prepared on the spot. The intestines were thoroughly washed (in order to prepare blood sausage, in these cases).
Anecdotically, I once saw an intestine, still full “exploding” for an unkown reason during the process. I still remember the puzzled look of the paralyzed by surprise, covered with shit woman who was handling them.
And what made you think that the intestines weren’t washed, exactly?
I never tasted shit, either, but if what you say is true, then I probably would love it. Because I like andouillettes a lot.
It seems my favorite dishes aren’t much appreciated by the dopers. I love both brussel sprouts and even more so liver. Never tried both together, though.
Tripes, Feta… Anchovies, beef tongue. Everything I like is apparently going to be listed here.
I should probably try all the other stuff mentionned that I never ate, like haggis (always wanted to) and rotting herrings (I’m not enthralled by the concept).
By the way, there are plenty of cheese with a much worse smell than Feta.
To answer the OP, the food I hate with the greatest passion :endives. Cooked endives (I can eat them crude in a salad) . Feed me that if you want me to throw up…
I’m another one for the thousand (or hundred) year eggs. They make the balut mentioned above sound good.
Instead of hardboiling a fertilized duck egg, you take the same fertilized duck egg, and bury it for a month, or so, letting it pickle in it’s own juices. :eek:
Compared to that, haggis, even deep-fried, sounds good, and I’m willing to try lutefisk.
Sea-cucumber, is another alleged food item that squicks me. I don’t know why, but it is.
anu-la1979, I have one exception to your general list of organ meats: heart meat is a nice, lean meat that’s pretty good. Of course, unlike most other organs it’s actually a muscle.
zagloba, have you ever had Worcestershire Sauce? It’s made from fermented anchovies, amongst other things, and is a descendant of Roman garum, which was, according to what people can tell, very similar to Nuoc Maam. It’s an icky idea, but… it tastes good.
On the other hand - just who was the brave fool who decided to keep that old, curdled milk and make cheese from it? I love my cheese, but I sure do understand why large populations from Asia think it’s icky.
Liver is nice, as is haggis, as are sprouts. I think the people who say they hate haggis without ever actually having eaten it need to try it. It’s surprisingly good, I prefer it even to black pudding.
49 posts and no mention of Vegemite? The dark side is taking over. Excellent. BWHAHAHA!
My vote: Rollmop herrings. Grey silvery things in god knows what oil and other evil pestilence that dare to enter the same jar. I hated the sight of the things but my late father would eat them with gusto. Eeeeeeeeeeeeeeeew!
clairobscur - of course, my andouillette was washed; the restaurant was actually quite fancy and I would not for a zillion years expect anyone to serve unwashed offal.
But my companion at the time (the egregious Jez) confirmed that the smell of it was was pure ordure (he was not going to taste it after I retched a few times on taking a mouthful). In fact, he mentions it at regular intervals still.
Chacun a son gout, as they say on the jellied eel stalls in East London.
I love Durian. My wife bought me some as a gag, since she didn’t think that I, white man from New England, would be able to choke it down. Now I get it whenever we go out for Vietnamese food. Mmmm…durian.
I have an unusually, perhaps abnormally high “eeewww” threshhold. I would probably be willing to try just about anything mentioned thus far in this thread that I wasn’t allergic too.
I personally draw the line at anything capable of locomotion that hasn’t been cooked. Rare, I’ll eat. Raw, uh-uh. You can take your steak tar-tar back to the kitchen and apply some heat to it, thank you very much.
