Unique but Good Grub you have eaten

[jriera]

Let's see:

Korea - Bring me that puppy!
Zimbabwe - Aligator steak
Taiwan - Deep fried ants and other critters
China - Snake, turtle, snake blood with wine
Venezuela - Rat
India - Who knows!
Chile - Best damm seafood in the planet
Argentina - Best damm steak in the planet

... and I have many more

[artplumber]

Originally posted by jriera
Let's see:


Taiwan - Deep fried ants and other critters
China - Snake, turtle, snake blood with wine

India - Who knows!


... and I have many more

Thailand - lots o' grubs

China - if it don't move faster than you

India - monkey brains

But did you actually find these "good"

[Superman]

I recently heard of fish being served alive. You slice it and eat it while the fish dies. I'm game for almost anything once, but I don't think I would appreciate this.

Had some elk sausage recently. It was awesome, of course.

[gaijindabe]

It is called "iki-zakana" or "live fish". The mouth and gills are still moving. The one thing I could not, would not eat in Japan.

[svandamme]

quit common in France and Belgium , but i presume it's something most of you wouldn't touch...

Americain Prepare


basically raw mincemeat prepared with some seasoning and sauce , some put in onions or capres to spice it up a bit more

Americain, as far as i know was the name the frenchies picked after seeing what the americans used for hamburgers (mince meat)

prepare , means , prepared

in Holland, they always get the name wrong, and call it Filet Americain without the prepare.. but then again , Holland is not what i call gastronomical heaven...


it is a tricky thing , it is afterall raw meat, wouldn't eat it just about anywhere, has to be a good butcher, or a known good restaurant

can be served on bread as i just did finish a pain flute with tomatoes and American Prepare... very good
or with french fries and mayonaise ( very fatty combi , but tasty as hell)
or with a salad...


then there is Americain pur ... again , raw mince... pure , nothing added

this one is even more tricky in terms of having it fresh enough ( in prepare , teh spices help preserve it somewhat )

also on bread, with a salad
or in france, Steak tartare. .. wich would be the raw beef, with a raw egg on top... again , only in known restaurants...


i love em both ... the taste is incredible if done right...



where i'm from we also have waterrabbit... it stems from teh WW1 trenches.. it is musk rat, and these days they breed em for the traditional dish. and it's actually very tasty as well

[john70t]

Ostridge burger at Murder Burger just west of Davis, Ca. Just like chicken, and good shakes too.

[artplumber]

Originally posted by svandamme
quit common in France and Belgium , but i presume it's something most of you wouldn't touch...

Americain Prepare


basically raw mincemeat prepared with some seasoning and sauce , some put in onions or capres to spice it up a bit more

Ethiopian version is better - Kittfo. I was reluctant to suggest it, but since you bring that up...

[}{arlequin]

tuna tartare is nice too

[svandamme]

Originally posted by }{arlequin
tuna tartare is nice too

is that raw tuna + raw egg

or tuna + tartare sauce? (white mayonaise like with estragon herbes )

[jhc]

Sea urchin roe aka uni - very slimy
Roasted silkworm larva - very crunchy
Fish eyeballs - very chewy
Sanglier aka wild boar - very tasty

[}{arlequin]

raw tuna, various herbs/spices etc mixed in. (no mayo)

[svandamme]

forgot this little gem

Cow tongue in Madeira sauce

it's really your basic "licked dung and boogers for a year or more" cow tongue, boiled, then peeled of it's outer skinn, then sliced ,and put in bain marie with madeira tomatoe sauce...

man , i get water in my mouth just thinking of it...

[imcarthur]

Originally posted by LubeMaster77
Here Here! +1x10^100!

Best Red Meat Ever (save the Russian Joe is going to eat!)

Another plug for caribou.

In Toronto: I had caribou tenderloin at Opus & caribou hind at Canoe. This meat is seriously good.

Ian

[beepbeep]

name: prstaci (Litophaga litophaga)
catagory: seafood
ethnicity: croatian? (they are found in other places as well)


It's a sea-shell that livs in the rocks and can be up to 80 years old. I believe they are called date-shells in english. They are wery tasty when cooked with garlic and other veggies.

[Keith Perry]

Prickly pear, raw oysters, vodka & a squeeze of lime juice, shooter style. Anymore I just hold the prickly pear with tongs, slice it in half, and spoon scoop the flesh and seeds out. If you burn the spines off the prickly pear, the flesh tastes sweeter, less earthy.

[scottmandue]

RE: Uni, I love the stuff buy like raw oysters if it is not really fresh it can be really bad.

Best I have had was still in the shell, don't know how the chef did it but he cleaned out everything else except the roe, it was delicious. Unfortunately the lady I was out with picked that moment to tell me she was getting back with her old boyfriend... kind of ruined the experience for me.

[scottmandue]

Originally posted by svandamme
forgot this little gem

Cow tongue in Madeira sauce

it's really your basic "licked dung and boogers for a year or more" cow tongue, boiled, then peeled of it's outer skinn, then sliced ,and put in bain marie with madeira tomato sauce...

man , i get water in my mouth just thinking of it...

How's this for unique,
I was helping my friend move from Lost Angeles to Portland and we decided to have dinner in Bakersfield where they are famous for their Basque (sp?), We are pretty culinary adventurous so we decide to give it a shot. We found that you order one entree... then they bring you everything in the kitchen. We had soup, salad, bread, beans, spaghetti, etc., and a plate of paper thin picked meat in a vinegar and oil sauce. We looked at each other and unable to ID it we sheepishly asked the waitress what it was "oh, it's beef tongue". I go for it and try a slice... when I went for a second slice my friend tried it... we finished the plate but we didn't finish everything on the table.

[svandamme]

Originally posted by scottmandue
unable to ID it we sheepishly asked the waitress what it was "oh, it's beef tongue". I go for it and try a slice... when I went for a second slice my friend tried it... we finished the plate but we didn't finish everything on the table.

tongue if done well, it should almost melt when you eat it..
i wouldn't call it very loaded with flavour, you do need sauce with it, but the texture of the meat is just great imo


brings me to the next one..

Riz de Veau
calfs brain

i've tried it once , but frankly didn't like it much

not sure if it's a dish that is still legal in the day and age after mad cows desease has surfaced...



in france they have another illegal dish , illegal in the sense that it cannot be legally sold in resto, you basically have to be offered for free this by the owner of a resto

can't remember the name, but it's a tiny little bird, they catch em , and then saute after having been plucked, not gutted...
it's a one bite affaire, bones and all...