Whoops - divine!!!

Sam, the squid balls were the size of golf balls? Whoa, that's a big squid!!

Anything else? Bon appétit!

nobody brought up "scrapple" or Delaware Valley caviar...
All the parts of a pig that they can't use in sausage (??!!!??) and boil these select morsels in a huge kettle with corn meal, salt, pepper and spices. Then it "sets up" in loaf pans, and you slice it and fry it...and it should be mahagony brown on the outside and soft and grey on this inside.
Mmmm..no one seem ambivalent about this dish... it is hated or loved.

And what about haggis? I don't think I have seen that mentioned here. What is it like, for anyone who has eaten it??

I second the sea cucumber--whoever first decided to eat that must have been extremely desperate. Tied with that for the worst food I'd ever had is jellyfish--for the texture/look, imagine sauerkraut that's been left out to dry for several days. <shudder>

Author: ekscrunchy
Date: 02/08/2006, 04:47 pm
And what about haggis? I don't think I have seen that mentioned here. What is it like, for anyone who has eaten it??

>>>>>>>>>>>>&g t;>>>>>>>

It’s not as bad as it sounds – it’s quite bland really. You can’t really tell what it’s made of as it’s all chopped up quite finely and the overwhelming taste is oatmeal. Frankly if it wasn’t for the whole Burn’s night thing it would probably be a very rare sight even in Scotland. That’s my experience of it anyway (and I’ve been fed a LOT of this stuff over the years). Scottish posters may have different views.

I ate haggis in McKay's Hotel pub in Pitlochry and thought it was very good. It was a dark brown round patty shape and was very spicy. I don't like to see the things uncooked, but it's not a lot different than any type of sausage when you think about it. My only moment of doubt came when I asked the young woman who waited on our table if she liked haggis and she kind of shuddered and said she never tried it. Usually that's not a good sign when the locals won't even think of trying it!

Vegamite is something Kath, Kim, and baby Ebony would have for a mid-afternoon nosh.

Balenciaga, get it right! The foxy and sophisticated Kim would never choose such an unimaginative name as "Ebony". It's Epponnee Rae.

Likewise, Vegemite is so last week. Kath's husband Kel is a gourmet cook of no mean accomplishment and wouldn't be seen dead eating the stuff.

Kel: "Kath says that Brett and I are like yin and yang. I think that means we both like Chinese food."

Foods that revolt? Consider:
http://tinyurl.com/87cgs
if you want some real revolution!

I haven't seen Lutefisk mentioned. We have a big Norwegian component in our Pacific North West town, and it is traditionally served at every Christmas dinner.

Sort of a rite of passage to choke some down with boiled potatos, or offend the hostess.

Shudder!!!!

Too funny. Because of the thick Aussie accents, I always thought that Kim's baby was named Ebony, which would be really hilarious here in the States because Ebony is a "black" girl's name. (It would be hilarious and ironic because Kim's baby is so white.)

I wonder if Kujo eats Vegemite?

Thick accents, Balenciaga? Come on, we don't HAVE accents - everybody else does!

Actually, the accent ("look at moi!&quot are caricatures - but like the characters using them, not so wildly exaggerated that they lose the power to puncture pretensions. It mightn't surprise you that in Australia the makers have been accused of cultural snobbery.

Well, when I was in the US Navy, I went through a very rigorous program in order to qualify as a flight crewman aboard the E-2C Hawkeye aircraft. There are two ceremonies to get your "wings", one formal in front of the entire squadron, and the other informal where only those that have previously qualified from your squadron may attend. My informal ceremony took place in the Philipines, outside the Subic Bay Naval Base (1979). Everyone gathered at a local bar, and the senior enlisted man found the largest glass possible, then put a shot of every liquid thing behind the bar in the glass, including milk, beer, all the liquor, you name it, it was in there. He then dropped the wings insignia to the bottom of the glass, and handed it to me. Along with the full glass came a local Filipino delight, the infamous Balut. The Balut is a fertilized duck egg that is between 18 and 21 days in gestation, buried in the ground and pickled. Truly on the dark side of any reasonable gastronomy. Here is a link to read about it: http://deependdining.blogspot.com/20...noy-pinay.html

In order to live up to the expectations of your fellow aircrewman, it goes like this: Giant glass of disgusting liquid everything in right hand, Balut in left hand. Drink the entire glass, coming up with the wings insignia in your teeth, the senior man grabs the wings from your mouth, where you henceforth then munch on the Balut egg. Needless to say, everyone clears out of the way. Is that revolting enough? Sorry, but true.

Wow. My balut was chicken. I guess I got the "poor man's" version of it.

The Philipino waitress told me to put soy sauce on it - so I soaked it completely to try to hide the image of its little legs tucked up against its body.

In the end, it tasted like chicken.

I don't understand how Andouille sausage is on this list. I have always found the cajun style sausage to be good...a bit spicy, but very good.

Unless there is another type of andouille sausage, I would never have thought for it to make this list.

Now if you had said that white type of sausage (white flesh and skin.....German I think...some kind of wurst) then I would agree cause just the look alone would trip me out.

milliondollarbbw: I believe that somewhere up in this thread there is a mention of the difference in andouille; the disgusting one isn't at all like the US Cajun spicy sausage. Really.

Someone: what is "ready brek"??

And as I caught up with the latest postings on this thread, I remember the lupini beans my parent ate. They came in jars, in some sort of brine, with a little dried oregano in the brine. These buggers were nasty: chalky, preserved tasting things with a thick membrane surrounding each bean. Oh yuck. Another holiday "treat" was dried chestnuts: as a kid, I imagined that this is what elephant toe nails would taste like.

Ready Brek is a brand of instant porridge. You just add hot milk and sugar or salt to taste – and bingo! Porridge.

It’s mainly eaten by children for breakfast. I rather liked it.

There was a well known ad campaign for it that showed the kids in their winter clothes surrounded by a warm red glow of cosiness. It has given it’s name to the sort of picture quality one finds on pirate DVDs

Living in Spain sort of broke down any food fears I had. I ate morcilla (blood sausage), blood sauteed with onions (boil blood until thick, let cool, cut into hard-but-not-solid cubes and sautee), entire fish (heads and all), and all kinds of pork. I actually don't remember what I used to find gross unless I read my old journals, which are hilarious.

Dear Diary. . . why did my host mom serve me vegetables that smelled like asscrack? And more than that, why did I eat them?

That one is in there somewhere.

Claire