Pelican Parts Forums - Weird food combos

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Quote:

Originally Posted by Gogar (Post 10074298)

Agreed balut is a non-starter

**** me, am I ever sorry that I googled that word. I know what it is, I forgot what it's called, and now I won't get that image out of my mind for the rest of the day.

Thanks for that.

My wife is Filipino and isn't crazy about balut, but she says the beaks are crunchy.

i was grabbing eggs off a counter at a thai store..the dude goes, "you know that is Balut right?"

(putting eggs back now). i think i should try one..one day. maybe with a big goblet of whiskey at the ready.
my buddy said they are good. but i admit, i eat with my eyes first. i wont knock it. i wont knock any one cultures food. but that is beyond my eye taste.

Quote:

Originally Posted by scottmandue (Post 10074347)

...but yeah, no way on balut

NOPE! And HELL NOPE!

Quote:

Originally Posted by scottmandue (Post 10074347)

I have tried eating many weird things in my life, uni, raw shrimp, raw octopus, fried alligator, frog legs, snails...

check
check
not yet, and maybe, maybe not, it'd depend upon the presentation
check
check
not yet

we sure the octopus was raw? even cooked it seems raws..this is at a sushi joint?

Tako? i think it is poached somewhat.

Quote:

Originally Posted by vash (Post 10074435)

we sure the octopus was raw? even cooked it seems raws..this is at a sushi joint?

Tako? i think it is poached somewhat.

I've seen videos of folks online eating not just raw, but also live tiny little octopii.

I've had tako, but it was definitely not raw. Cooked the stuff is a lot like rubber. Raw, I assume it's a lot more like congealed snot.

Quote:

Originally Posted by vash (Post 10074435)

we sure the octopus was raw? even cooked it seems raws..this is at a sushi joint?

Tako? i think it is poached somewhat.

enjoy this stupidity

<iframe width="560" height="315" src="https://www.youtube.com/embed/brpqkBqlLbs" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

see..now if she had mixed that would guacamole..

Our youngest use to put ground black pepper on his peanut butter sandwiches. That is when he was for or five.

Other than the unhatched foul, none of the combos listed so far seems that weird.

Quote:

Originally Posted by vash (Post 10074462)

see..now if she had mixed that would guacamole..

And Sriracha...

and maybe a heaping glass of tequila mixed with whisky and everclear.

Quote:

Originally Posted by Gogar (Post 10074459)

enjoy this stupidity

<iframe width="560" height="315" src="https://www.youtube.com/embed/brpqkBqlLbs" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

This is how it's done.
<iframe width="854" height="480" src="https://www.youtube.com/embed/JYDkzqCfJzg" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

Quote:

Originally Posted by masraum (Post 10074442)

I have a rule with my sushi chef, nothing still alive!!!

I have had Taco sushi many times and this was not that, it was red and soft and very salty... I suspect it was cured with salt someway.

Jellyfish is kinda crunchy/chewy... kind of like raw squid but crunchier :D. My friend love to go fishing for tuna & albacore with his Japanese bro-in-law and they use live squid... and yes once in a while his BIL pops a live squid in his mouth. :eek:

Now sea cucumber, don't bother, like chewing on a radial tire.

Oh and ting baby COOKED octopus... felt kinda bad eating babies... but it would have been rude not to clean my plate.

done right, sea cucumber is astounding.

i dont eat it much. not very sporty eating something that slow.

beef stew , + americain préparé (raw beef mince with worchestersauce and some other stuff) + fries + mayonaise + frikandel (think euro hotdogmisterymeat fastfood saucage).

Calory bomb worse then Canadian Poutine. but anyone who ever tried my suggestion says i'm right. it's delish.

So

https://cdn.brutsellog.nl/2016/03_MAA/stoofvlees.jpg
+
https://lesrecettesdedonatienne.file...pg?w=640&h=426
+
https://backend.lindenhoff.nl/spree/...jpg?1432895864

And mayonaise on top. lot's of it.

Quote:

Originally Posted by vash (Post 10074787)

done right, sea cucumber is astounding.

I think what I was served was raw.

Tripe is also good when cooked correctly but I never order it in fear it won't be prepared correctly (I had it at dim sum and it was fantastic.)

My sushi chef sometimes got baby rock crabs and let they scurry around the counter, he would scoop them up, drop them in a metal bowl, and send them off to the kitchen where they would drop them in the deep fryer.... mmmm crunchy... I later discovered you can buy them by the bag at the Japanese market just like potato chips.

Quote:

Originally Posted by WPOZZZ (Post 10074096)

Balut with avocado sriracha mole.

Quote:

Originally Posted by masraum (Post 10074179)

I fixed it for you. After "Balut" you really didn't have to mention anything else. Hell, the rest probably improves the situation.

Well, it has to be a combo. lol The avocado gives it a creaminess while the sriracha kills the taste. Beaks and feathers are not the best.

Quote:

Originally Posted by scottmandue (Post 10074812)

Sea cucumbers are good raw, or prepared. Jellyfish (kikurage) goes along great with ramen. I like tripe prepped Korean style. Cleaned and sliced thin, mixed with chili peppers, green onions, sesame oil and salt.

Tuna and pineapple with gobs of garlic on a pizza.

Quote:

Originally Posted by WPOZZZ (Post 10074868)

Jellyfish (kikurage) goes along great with ramen.

kikurage is a mushroom (wood ear), not jellyfish.

https://www.bbc.com/news/world-asia-china-36253779

Quote:

Police in eastern China have raided two fake jellyfish workshops, saying more than 10 tonnes is thought to have made its way into local food markets.

Police said the fake jellyfish had been made by mixing chemicals, adding that checks showed high levels of aluminium.

The syndicates made more than 170,000 yuan (£18,100; $26,100) in profits in a year of production, they added.

Jellyfish is very popular sliced and served as salad, particularly along China's southern and eastern coasts.

Huzhou municipal police in Zhejiang province, which is leading the investigation said they first found a workshop run by a Mr Yuan, who made and sold the fake jellyfish at a farmer's market.

Mr Yuan then led detectives to a bigger workshop in Changzhou city in neighbouring Jiangsu province run by a Mr Jia who had taught him the "art" of faking jellyfish. He was detained alongside other syndicate members. The arrests were made in late April, but police only made it public late last week
Is fake jellyfish harmful?

Mr Yuan told the investigators he made the jellyfish by mixing three chemicals - alginic acid, ammonium alum and calcium chloride anhydrous - according to an official release (in Chinese) by Huzhou police on social media platform WeChat.

Officers say they found "excessive levels" of aluminium in the fake jellyfish - up to 800mg/kg, which is eight times of China's own legal limit.

The food and drug safety branch of Huzhou police said too much aluminium could result in bone and nerve damage, and potentially harm memory. They warned against pregnant women, children and the elderly consuming the substance.
Why make fake jellyfish?

Although jellyfish can be poisonous they are considered something of a delicacy in China, described as both tasty and a good source of collagen.

Especially popular in the summer, jellyfish skin is sliced and served like a salad with various dressings.

It appears as if the wild jellyfish supply simply cannot cope with the demand. Zhejiang's Metropolitan Express paper has reported on jellyfish farms in the province. It quotes fish farmers saying that half-a-kilo of jellyfish takes 40 days to raise, with the wholesale price at about 30-40 yuan.

This cost is halved with artificial jellyfish and for obvious reasons, the production time is far less.
How do you tell real from fake jellyfish?

The Huzhou police have issued guidance on how to spot the difference.

Artificial jellyfish is tasteless with no smell and is tough to tear and has a texture similar to sellotape.

The real deal? Quite the opposite. It has a fishy smell, and is yellowish and colourful.
This is not the first fake jellyfish bust

In November 2014, Huzhou police, again, caught three individuals selling fake jellyfish made from a similar chemical mixture.

In October 2013, police in central Hunan province broke another jellyfish syndicate.

That group is said to have made 40 tonnes of fake jellyfish, and the ringleader was sentenced to six months in jail.