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| Gary H 1978 911 SC Join Date: Oct 2003 Location: Fort Worth  Texas 
					Posts: 1,306
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				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.  Found this in the back yard | ||
|  12-29-2012, 05:35 PM | 
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| Registered | 
				
				Lutefisk
			 
			Tried it once........once...........   
				__________________ I've driven alot of crap to get here man! | ||
|  12-29-2012, 05:47 PM | 
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| AutoBahned | 
			I have a recipe for that - do ya want it?
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|  12-29-2012, 05:52 PM | 
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| Registered | 
			
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!
		 
				__________________ I've driven alot of crap to get here man! | ||
|  12-29-2012, 05:58 PM | 
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| Registered Join Date: Apr 2002 Location: Clinton, NJ 
					Posts: 12,782
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			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.
		 
				__________________ ______________________________ Dave 1969 911T Coupe 1972 911E Targa | ||
|  12-29-2012, 07:07 PM | 
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| winter-hater club member Join Date: Oct 2003 Location: salt lake city, utah 
					Posts: 24,705
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			subscribed!  LOL!  lutfisk...  i read up on that...  i'll try nearly anything, but that.
		 
				__________________ 2000 Corvette - ????, 2007 Buell XB9R - Astrid, 1996 Discovery - Piglet, 2000 Forester "COOL PRIUS!" - Nobody Ever | ||
|  12-29-2012, 07:49 PM | 
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			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!!   
				__________________ poof! gone | ||
|  12-29-2012, 08:24 PM | 
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| winter-hater club member Join Date: Oct 2003 Location: salt lake city, utah 
					Posts: 24,705
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oh, god.  my stomach just turned over.
		 
				__________________ 2000 Corvette - ????, 2007 Buell XB9R - Astrid, 1996 Discovery - Piglet, 2000 Forester "COOL PRIUS!" - Nobody Ever | ||
|  12-29-2012, 08:26 PM | 
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| Registered | 
			
The Germans have something similar. My mom use to eat it growing up. Blood sausage.
		 
				__________________ Make sure to check out my balls in the Pelican Parts Catalog! 917 inspired shift knobs. '84 Targa - Arena Red - AX #104 '07 Toyota Camry Hybrid - Yes, I'm that guy... '01 Toyota Corolla - Urban Camouflage - SOLD | ||
|  12-29-2012, 08:55 PM | 
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| Registered | 
			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. 
				__________________ --------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain | ||
|  12-29-2012, 09:34 PM | 
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| Control Group | 
			I would not eat Brussels sprouts on a bet
		 
				__________________ She was the kindest person I ever met | ||
|  12-29-2012, 09:54 PM | 
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| Registered Join Date: Jun 2002 Location: Winnipeg, MB, Canada 
					Posts: 3,963
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			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
		 
				__________________ Bunch of old cars   | ||
|  12-29-2012, 10:11 PM | 
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| Registered | Quote: 
 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 
				__________________ I've driven alot of crap to get here man! | ||
|  12-30-2012, 07:35 AM | 
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| Too big to fail | 
			Balut   
				__________________ "You go to the track with the Porsche you have, not the Porsche you wish you had." '03 E46 M3 '57 356A Various VWs | ||
|  12-30-2012, 08:19 AM | 
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| Registered Join Date: Apr 2002 Location: Clinton, NJ 
					Posts: 12,782
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			Are those ^^^^ served as unappetizers?
		 
				__________________ ______________________________ Dave 1969 911T Coupe 1972 911E Targa | ||
|  12-30-2012, 08:42 AM | 
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| a.k.a. G-man Join Date: Sep 2003 
					Posts: 13,614
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 And haggis is good. Tried it and it was tasty.. Tried this too, GROSS.!   
				__________________ Сидеть, ложь, Переворачиваться | ||
|  12-30-2012, 08:54 AM | 
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| I'm with Bill Join Date: Jun 2005 Location: Scottsville Va 
					Posts: 24,186
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			Mountain oysters, not a snowballs chance in hell...............   
				__________________ Electrical problems on a pick-up will do that to a guy- 1990C4S | ||
|  12-30-2012, 09:00 AM | 
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| Too big to fail | 
			What is that?  Deep fried Angry Birds? 
				__________________ "You go to the track with the Porsche you have, not the Porsche you wish you had." '03 E46 M3 '57 356A Various VWs | ||
|  12-30-2012, 10:34 AM | 
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| AutoBahned | |||
|  12-30-2012, 11:31 AM | 
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| AutoBahned | Quote: 
 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. | ||
|  12-30-2012, 11:33 AM | 
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