what does it mean?

 

I have no idea how that happened. I may have possibly fat-fingered a key on the keyboard when I was looking at your profile before posting on another thread (that you were also on).

(This new forum software uses the term "follow" instead of the old term "befriend.")

 

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4. Italy
"Casu Matzu"
Cheese with live worms ... 😄
Delicate, creamy and very soft, this sort of cheese from sheep's milk at first glance seems amazingly delicious, but in fact it is perhaps the most disgusting dish in the history of mankind. The fact is that the cheese kasu marzu contains thousands of live larvae - and therefore only the most daring gourmets-experimenters can try it. Cheese marrow is prepared in Sardinia in a special way - from ordinary sheep's cheese pecorino; the cheese head is cut off, providing access to flies that lay eggs directly in the cheese. When this "harvest" ripens, the larvae hatch and eat cheese through and through, destroying fats and softening the usually hard "core" of cheese. The aftertaste of this, no doubt, extraordinary hot cheese is very strong and persists for several hours.

personally I will not eat it it's just awful

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5. France
5.1 "Vieux Boulogne"
Vieux Boulogne - soft cheese from northern France. Experts and gourmets of cheeses describe it as the most "flavorful" cheese in the world. The usual mortals from this "zest" literally breathtaking. The fact that Vieux Boulogne - the most smelly cheese in the world, even scientifically proven. In 2004, researchers from the University of Bedfordshire developed an electronic nose that is able to analyze the smell of cheese. According to the results of the study, Vieux Boulogne was recognized as even more unpleasantly smelling than the Burgundian Epuas. And the Burgundian Epuas has such a sharp odor that it is forbidden to keep it in public places.

(personally I would try, but ... only once in my life ...)
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5.2 "Frog legs"

No comments... 😄

to be continued...
😎

 

Thank you for creating this thread. I am trying to lose weight and get the munchies as I am spoiled, white, privileged Anglo-Saxon with a fondness for pizza. Next time I get peckish I will read your posts again.

Godspeed.

 

.

I would not like to talk about Asian food. They eat dogs, insects, embryonic eggs, the human placenta, and prepare food in the urine of babies.
but, let's see what u eat in America, Europe and Russia.
you will be surprised....

Hmmm, yes. I am originally from deepest, darkest Louisiana... where folks eat the kind of things that most people pay exterminators to remove from their yards. It is also said that Cajuns will eat anything that doesn't eat them first. We can make just about anything taste great even if there is a shortage of tasty ingredients to cook with.

I call it a good survival trait to make "strange meat" taste good!

Bon Appétit!

 

.

Hmmm, yes. I am originally from deepest, darkest Louisiana... where folks eat the kind of things that most people pay exterminators to remove from their yards. It is also said that Cajuns will eat anything that doesn't eat them first. We can make just about anything taste great even if there is a shortage of tasty ingredients to cook with.

I call it a good survival trait to make "strange meat" taste good!

Bon Appétit!

sir, I haven't written about America's weird food yet ... be patient. 😄

 

Mais, cher! I am not a 'sir' but a woman. 100%! 🎀

Good thread topic. Hopefully, it will broaden the horizons of a few picky eaters. Maybe some will consider that their current limitations could become a serious liability in a survival situation. I have read of stories where picky eaters literally died of starvation because they just could not stomach their...um...limited diet choices.

This is just so hard for me to imagine! I always figured that if a person was hungry enough, they would eat anything to stay alive. NOT TRUE! Historically speaking, many have actually sickened from malnutrition, because only undesirable food choices were available to them.

Never mind that the person may have said before the days of austere times: "Well if I have to, I will eat (xyz) to stay alive." I'm afraid they will have a rough time of it, if they don't start getting out of their comfort zones now, before a truly hard SHTF event hits them.

Appetite fatigue can also be a debilitating thing, too. Monotonous prep food can cause some to eventually not eat as much as they need to stay healthy.

Me? If I need to, I will make cricket gumbo! And termite jambalaya! And...nebbermind. Y'all ain't ready for that.

 

Mais, cher! I am not a 'sir' but a woman. 100%! 🎀......

please accept my apologies, American Lady. I didn't mean to offend you. it's just google translator to blame ..
-----
food is the main thing in life .. but i created my theme so people can compare ..
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What is it "Mais cher!" ... sleng?

 

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6. Poland
"Flaki"
Polish soup with pork intestines Very fatty and nutritious soup ...
the pork intestines are cut into "rings" .. the rings are turned outward. In this way when you eat it, the hair and lumps of the pig's intestines "tickle your tongue,"
the Poles love that.

(I will only eat it if I'm very hungry ...
in fact, it is a very fatty soup. and nutritious.) 😎 good!

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7. Ukraine
"Сало в шоколаде" 😄
salted pork fat wrapped in sweet chocolate ..

I will never eat that. "Хохлы" arecrazy..they mix everything that is in this sinful world and then eat it.
🐷🍍🍰🥮

-------
to be continued....
😎

 

7. Ukraine
"Сало в шоколаде" 😄
salted pork fat wrapped in sweet chocolate ..
View attachment 343164

So, bacon-flavored chocolate? I would try that.

 

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8.Russia
8.1 "Холодец"
Take a pork leg (the classic dish is made with the hooves of a pork leg) but modern Russians remove the hooves ...
The pork leg is "stewed in the oven" for a very long time, so that the bones and cartilage turn to jelly ..
This is delicious. but you must eat with boiled potatoes and horseradish or mustard ... otherwise you won't like it 😀

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8.2 "Вобла"
dried salted fish that Russians eat with beer ..
foreigners are shocked, they say "Russians eat fish corpses"...

it's delicious ... Americans, try the salted fish and beer. You'll like it. 😀

-------
to be continued...
About US.. 😀

 

Buddy of mine (Swede) brought me back a Swedish delicacy called fermented herring. When it's "ripe" the can will actually bloat. He says there have been evictions and even police reports of dead bodies because of the smell. He brought me some back twice now, wife keeps throwing it out before I get the courage to try it...

Sent from my SM-G955U using Tapatalk

 

Buddy of mine (Swede) brought me back a Swedish delicacy called fermented herring. When it's "ripe" the can will actually bloat. He says there have been evictions and even police reports of dead bodies because of the smell. He brought me some back twice now, wife keeps throwing it out before I get the courage to try it...

Sent from my SM-G955U using Tapatalk

D U mean this one?

 

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9. USA
9.1
Hamburgers, french fries and fried brain sandwiches? 😀
In some US states, and in particular in the Ohio River Valley townships, this curious dish can still be found in the menu of local food shops.
Cook sandwiches with fried brains from not so terrible ingredients - veal or porcine brains, which are carefully fried in batter.
And brought this unusual dish in the US emigrants from Germany and Holland, which, apparently, did not like it when something is wasted. Sandwiches with fried brains - a dish very high-calorie, serve it with mustard and pickled onions.
In fact, the specific taste of sandwich is due to the batter, but the pork or veal brains are distinguished by a soft, almost indiscernible taste and consistency, similar to cottage cheese.

it's terrible ... i won't eat it 😀

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USA
9.2
a weird American sandwich made from technical fat, rice and sub-products .. it's just a nightmare.

Фуууууу.... на русском языке. 😀

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9.3 USA
pink slime ... product for cooking hambugers at McDonald's

😀

 

I like regular herring just fine but I have to give my husband his medication first as I put my fingers in his mouth and he would object to the "flavor". Even my cats won't touch regular herring I can't imagine that.

I could probably go for the dried salted fish if I had a beer or two first.

 

Other than the food that is rotting, I would try them all.

Japan also has salted until desiccated fish but theirs are quite small in comparison. Great with beer.

Many hunters still eat heart, kidneys, liver and many other internal organs. An initiation to a new hunter is to take a bite of the liver of your first kill immediately after death of the game. Brains are off limits around here do to chronic wasting disease in deer in the states.

 

I think I'd like that Polish intestine stew. Afterall, I love menudo. A Mexican stew made from cow stomach. And dried fish isn't strange to me either. I buy them often at Asian stores.

For a real shock, try durian fruit. OMG is that stuff rank smelling. It's very popular throughout Asia. But you're not allowed to take it on a bus or taxi, or into a hotel. Yep, buy it outside, eat it outside.

 

...And dried fish isn't strange to me either. I buy them often at Asian stores....

😎
I have not made "dried salted fish" for 30 years, but I just buy in the village store from the competent producers.
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nevertheless .. this process is known by the majority of Russians of our generation, born in the 60s.
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1.you must use small freshwater fish (river or lake, but not sea or ocean)
2.the fish must be fresh
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3. remove the gills ... then remove the insides of the fish.
Do not remove the head, leave the scales. (this is necessary for drying fish and protecting it from flies)

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then there are 2 ways
1 "dry salting"

• Put the fish in a bowl or saucepan, sprinkle each layer with salt. Pour salt on the bottom of the container. Leave in the refrigerator for 3 days. We use coarse salt, the larger the better. We cover the container with a lid of a smaller diameter (it can be a flat plate), ... put a heavy stone on top
• After the specified time, wash the fish under running water. Then we put it in a deep bowl and fill it with water. We soak the vobla for 3 hours. As a result, it will be "slightly salted" ...

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2 "wet salting"
- just put the fish in highly concentrated salt water. leave for 3 days. the fish will be "very salty"

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then take the fish by the eye holes in the sun to dry it.

• cover the fish from the rain
• scales protect from flies
• the temperature in nature must be more than 30 degrees Celsius.
• drying time - from 1 week to 1 month, depending on the temperature and humidity of nature

========
look ...

• dry fish "vobla"
• a can of beer for 3 liters
• the newspaper "Pravda", which was styled below.

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typical Soviet holiday for men on the weekend ..
not vodka.
😀😀😀

 

When I was a kid my dad had me eat different things to show me that I could eat it if I had too if something was to ever happen in our life time and I might need to know. He grew up during the Great Depression and ate a lot of things to get by. I've ate armadillo, squirrel, possum, horse, gator, snake, groundhog, beaver, bear, raccoon. That's on top of the deer, elk, rabbit, etc. Eating it's no problem, it's the getting it that might be.

 

1. Canada
"Prairie Oysters"
The original name of this dish, Prairie Oysters, can literally be translated as "prairie oysters", but there are no oysters at all - this exotic dish is made from testicles of bulls. You can try fried bull eggs anywhere in Canada, but curious gourmets are best off to Alberta. The Buzzards Restaurant in Calgary serves this dish throughout the summer months and hosts the annual "Testes Festival" in honor of it. Prepare the dish in different ways - bovine testes are deep-fried, stuffed, stewed with herbs and spices.

These are called Rocky Mountain Oysters in the Western US. I used to work in a bar/restuarant and we'd bread and fry big trays of them every weekend. Very popular with the locals.
Edit: Not sure why my quotes didn't work...

 

1. Canada
"Prairie Oysters"
The original name of this dish, Prairie Oysters, can literally be translated as "prairie oysters", but there are no oysters at all - this exotic dish is made from testicles of bulls. You can try fried bull eggs anywhere in Canada, but curious gourmets are best off to Alberta. The Buzzards Restaurant in Calgary serves this dish throughout the summer months and hosts the annual "Testes Festival" in honor of it. Prepare the dish in different ways - bovine testes are deep-fried, stuffed, stewed with herbs and spices.



These are called Rocky Mountain Oysters in the Western US. I used to work in a bar/restuarant and we'd bread and fry big trays of them every weekend. Very popular with the locals.
Edit: Not sure why my quotes didn't work...

They are good. Can’t get them locally.

 

I'm out. Weirdest thing I eat is pnut butter and banana sandwiches and that's not that weird. Or banana sammich with miracle whip if no pnut butter, Grew some corn a few years ago that developed corn smut. Read where some peopole actually eat it. The call it mexican truffles. If you have ever seen corn smut you know why i say, Nope.

 

Also people n the South, some anyway, love some fried chittlins. No way. I have never been that hungry. One local town Salley, SC has a Chittlin festival. They say the smell goes for miles. Pig intestines. My only question is what do you do if you find a piece of corn?

 

I've had gator and rattlesnake... Here in the South USA.

In Latin America I ate lots of unknowns! The ones I remember are:

The black fungi that they scrape off the corn... And served with veggies and salsa in a tortilla.

And fried cow udder. Very tender. Guess I'm a breast man after all.

I declined the mondongo!

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Scrapple
pork livers, corn meal, various bits and pieces (the scrap in Scrapple)
fairly mainstream in the Mid-Atlantic so maybe too tame for this thread

 

Yes a mid Atlantic breakfast staple. As a young man, I took a business trip to new England. Stopped at a diner for breakfast. When I asked for a side of scrapple the waitress looked at me like an alien. I assumed something this fabulous would be worldwide. I also love meat pudding which is also scrapple without the binder.

 

I had the giant rat of Brazil at a Churrascaria. (Capybara). It was too dry for my taste.
All the other cuts of meat they brought out were fantastic. Beef and pork Rubbed in rock salt, flame singed then thin sliced in front of you. I think I ate at least 10 lbs of meat each dinner.
They served a Papaya pudding desert that would help you digest all the meat. (Papain enzyme).

I ate raw Lobster and a giant raw snail twice the size of my fist in Taiwan. The snail and lobster were actually still alive (at leaset they were still moving). It was really sad eating the lobster. I felt like Hannibal Lechter.
The snail had a hard bit where it was glued to the inside of the shell. It was really fighting me for a while. There was a lot of alcohol involved. I was with an executive from another company that was supposed to be a big drinker. I rarely drink, but I held my own. I think I had 5 beers and at least 1 bottle of wine with dinner then we split a bottle of Johnny Walker black. I felt fine, just slowed down a bit. Felt great the next day. I should drink more often. The host was barely able to walk out of the place.

I ate Lots of jellyfish in China, and a sea cucumber. And all parts of the ox, (tendons boiled for several days), I would not eat the ox penis though it was presented in a little bowl in some broth I asked if it was the tail, and the host said it was "other tail". No thanks, don't care who it offends, not eating that. All sorts of gross stuff in China. Had food poisoning there that almost did me in.

But stuff like Chittlins, testicles, brains, tripe I won't even try.

I've eaten a lot of mudbugs, but that doesn't really count. Just cajun cuisine.
Also love fried alligator.
And sashimi of course. Raw salmon and tuna are heaven.

 

Used to LOVE "blind Robins" a small HEAVILY smoke & salted fish.

Very strong smell & taste.

Used to eat them with limberger cheese,sliced raw onions,black bread [ or rye ] and beer.

But Lord help you if you were near me the next day when or if I passed gas !!.

First wife used to set me up at table with it and RUN to the door.

 

Raised in a Hungarian family we ate Kocsonya. Pigs feet slowly cooked down, Lots of garlic, lots of Paprika
some veggies thrown in. Once cooked down ladle into bowl, more Paprika cover with plastic wrap (Grandma used cheese cloth). Set out in garage to cool off and set up the jelly. Love that stuff!

 

Raised in a Hungarian family we ate Kocsonya. Pigs feet slowly cooked down, Lots of garlic, lo...

40 years ago, the Russians called this dish "Hungarian Goulash"
... it is very tasty and delicacy

 

Scrapple is mainly a Pennsylvania Dutch food I think. We had it all the time at College there.

 

I love pickled okra. I just bought two more jars today.

 

I do too. Oddly enough, I love it raw right off the plant too.

 

I'm sure you've heard the word "Borsch" ...😎
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• Americans are sure that Borsch is Russian soup
• Russians are sure that Borsch is Ukrainian soup

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but, in fact, Borscht is a Slavic soup from Russians, Poles, Bulgarians, Ukrainians and Belarusians. The main ingredient in this soup is beets, which give them a red color.

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Ukrainian borsh .... there is one peculiarity. for cooking you should use "yellow lard"
Yellow lard is either old or, most likely, boar fat, that is, an uncastrated male. The fat must be sniffed. If it doesn't smell like anything and you just smell freshness, that's good lard. Boar fat will smell like urea. This lard is for Ukrainian borscht.😀

"yellow lard" is specially sold on agricultural markets of Ukraine. it costs 2 times more than "regular bacon". -

 

Pickled anything including pig feet.
We eat mountain oysters too, only we call them calf fries, pig fries, turkey fries...
Duck and goose eggs poached by the super hot broth of a good bowl of ramen.
Water lily root.
Cactus pads.
Chitlins - pork intestines.
Head cheese - made with the flesh on the face of a pig, not exactly cheese.
Kooliciles - dump the juice out of a jar of dill pickles and pour in cherry koolaid, allow to marinate a few days.

 

Most people in the Western cultures love some pancakes. Here is a South Eastern USA old sharecropper take on it. How about, pancakes with tomato gravy? Or, tuna fish patties made with cornmeal, onions, and tuna. Or, tuna stew, made with boiled milk, crackers and tuna.

 

I had a roommate once who made that tuna stew thing. After the first time it was agreed he would only make it when I was away for the weekend. Even the dog was gagging on the smell. To each his own.