There was a place in Little Tokyo in LA that had a similar menu. On item was simply called “Steam Thing”.
We used to joke about it and sing, “Steam Thing! I think I love you! But I wanna know for sure!”
Sea urchin. I have no idea if it was fresh or spoiled, but it’s one of the very few restaurant items in my life I couldn’t choke down. Oh, also raw crab parts, possibly innards, at a Korean restaurant. And a filipino stew with blood gravy (which my daughter liked just fine).
You just brought back some memories. Bologna sandwiches and plain potato chips for lunch every single day for ~9 months. The homeless shelter eventually let us use the microwave so at least we got some variation then.
That would be dinuguan. I’ve seen it on a few menus around here but never worked up the gumption to try it (I always end up ordering lumpia or pancit). I’ve had black pudding and I enjoyed that, and my Filipino coworkers tell me it’s delicious, so maybe I’ll try it eventually.
Maybe it’s just yummy, but having seen a lot of bone marrows (microscopically for the most part), I’m not tempted by the idea of spooning out runny glop that consists mostly of fat, developing red and white blood cells and bony spicules.
If compelled by starvation, I’d probably choose bone marrow over any dish involving intestines.
No issues here! More for me! And no hot dogs for me unless they are natural casing, thankyouverymuch!
I’ve eaten frog legs even though looking at gastrocnemius muscle preps in a physiology lab led to 1/4 of them being discarded due to parasite cysts.
LOL that reminds me of a long gone restaurant here in town that called their curly fries “Kaw Valley Carp Lips”. (“Kaw” = Kansas River)
You’ve never tasted it. Marrow on toast is ambrosia. I don’t know how pathologists eat anything after spending the day describing things as caseous, scirrhous and myxatomatous.
I wonder how many non-pathologists savor dishes that are caseous (cheesily necrotic), scirrhous (composed of dense scar tissue) or myxomatous (mucoid).
But chacun à son goût, and all that.
I don’t personally care for yogurt or liquidy cheese products by themselves. I do like chicken skin and similar stuff fried in batter. I do dislike tapioca.
I hate tapioca.
Mmmmm, tapioca. Love the texture/taste/concept.
It’s like eating sweet vomit.
Not a specific meal but a general gripe. Whenever a dish lets you pick a protein add-in the meat comes out of a side freezer and has absolutely no taste to it that matches what it is put in. It Might/maybe be warmed but always tastes of being stored in a walk-in.(thinking of Thai meals ) I order tofu now instead of chicken. Except Carraba’s that does a decent job with their flaming frying pan entrees.
I’ve extracted the marrow from beef bones that I cooked for stew in my Instant Pot. You’re right, it’s delicious.
I went to an Indian Buffet in Los Felix district, Los Angeles.
Tried an unidentified green leafy-soupy substance. It tasted like pure gooified evil.
The first is a mashed spinach dish, while the second is a mashed eggplant dish. I admit that both might look unappetizing, but when prepared well, both are tasty.
Pardon my snip, but most (by no means all) buffets miss the prepared well steps in favor of fast & cheap. 
And while I don’t care for baingan bharta (just not a big fan of eggplant), saag paneer is a thing of glory, even when cooked at home. Even sans the paneer, it’s very possibly my favorite cooked vegetable dish.
I’ll take your word for it. I’m not going to do a comparison tests.
And I love tapioca pudding with some cinnamon or a very light dusting of nutmeg on it.