Picture Thread" What's NOT For Dinner"
 

I enjoy John's thread about What Is For Dinner, So let's see what you wont eat.
http://forums.pelicanparts.com/uploa...1356834879.jpg
Found this in the back yard

Lutefisk
 

Tried it once........once...........
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I have a recipe for that - do ya want it?

Webb...are there different styles? Or do they all end up the same? Do you make your own and enjoy it? Like I said, I try anything.....what fun is life without some adventure!

No, there's only one style of lutefisk, no Cajun, no Blackened, no Francaise, only Awful. Take it from someone with Norwegian relatives, you don't want the recipe.

subscribed! LOL! lutfisk... i read up on that... i'll try nearly anything, but that.

my in-LAWs ordered this..this morning for breakfast. a bowl of cholesterol!! actually blood. they call it blood tofu, but it is simply blood coagulated into a sheet and cut into cubes. it cant pass my lips. shiver!!

http://forums.pelicanparts.com/uploa...1356845054.jpg

oh, god. my stomach just turned over.

The Germans have something similar. My mom use to eat it growing up. Blood sausage.

HAGGIS

Ingredients
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs
Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

Serve with mashed potatoes, if you serve it at all.

I would not eat Brussels sprouts on a bet

Brussel sprouts are great. You just have to eat only the little ones. Add sugar to the water when boiling them to take the bitterness out. Then butter and add a cheese sauce. Yum

Vash, is that hot or cold? Looks like it might be in a spicy soup broth? Whats the nationality of its origin? I would try it!

I also have eaten Haggis.....must be an acquired taste

Balut

http://upload.wikimedia.org/wikipedi...o_and_Yolk.jpg

Are those ^^^^ served as unappetizers?

Blood sausage is not bad actually.

And haggis is good. Tried it and it was tasty..


Tried this too, GROSS.!

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Mountain oysters, not a snowballs chance in hell...............
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What is that? Deep fried Angry Birds?

you are supposed to cook them first

here ya go!


Catch and kill 8 to 10 possums during the wintertime. Hang them out
until frost hits them, then skin and cut all meat from bone. Grind
possum meat, adding red pepper, black pepper, sage and salt to taste.
Sack and hang in smokehouse until ready to eat.

- Recipe from "Bicentennial Louisiana," Published by Louisiana
Extension Homemakers Council, 1976.