chickenfeet

You are truly sick and twisted. I like that.

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beable

There is a short story I read "recently" (in the past year or so) on that very theme. I forget who it was by now.

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a-d-medievalist.livejournal.com

A quick look tells me I have eaten or tried at least 74 of those things. I will have to look some of them up! And decide whether alligator is a crocodile substitute. But a couple of the things are too pricey (I've only managed two stars), and I can't imagine trying a couple of things -- I really don't like innards much (although I eat blutwurst or black pudding about once a year, and some form of head cheese about every 5), and only eat ocean-going (or freshwater, now that I think of it) bugs.

And like you, some animals are off-limits -- primates, felines, canines. Not so much bear, but it would be one of those "to survive" things.

Some of the foods are just odd, though -- I mean, aloo gobi is easy to find -- where's my curried goat, damn it?

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See I wouldn't have to go more than 100m for curried goat. There's a Jamaican take out just up the street.

Like you, some of the things I wouldn't eat unless someone else was paying. I don't like caviar enough to buy it and though I've managed a couple of expense account meals at one star restaurants I've never got close to three stars.

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valkyriekaren.livejournal.com

If you are going to eat bear to survive, don't eat the liver - you'll wind up with Vitamin A poisoning.

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I think that only applies to polar bears, who are, of course, carnivores. They get very high levels of Vitamin A (I think it's A) building up in the liver. One would probably be quite safe with the liver from a more omnivorous bear.

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ironed_orchid

I'm like you. Most things I would try, although with some of the fermented stuffs, I might not get it past my nose.

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They didn't list fermented tofu, which makes the smelliest cheese seem mild.

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Oh no! Really ripe Epoisses surpasses even fermented tofu I think.

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Maybe it's just that I had encountered cheese smells before, but the tofu was a whole new universe of disgusting.

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chickenfeet2003 made you spinach with fermented tofu sauce and didn't let you see or smell it until it was done I think you be pleasantly surprised.....but then I like really ripe Epoisse..and Cabrales even :)

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Oh, I even got to sort of like it in it's natural state, and I'm sure his is delicious. But the first morning I had a Chinese breakfast with a little pot of it--let's say I really woke up!

I never met a cheese I didn't like! But sauerkraut...

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I never ate sauerkraut until a few years ago. Now I'm quite fond of it. I love choucroute garnie though it isn't really very capable with my "eat healthy" goals. I like sauerkraut in salads provided it doesn't dominate and it adds a dimension to bean and vegetable soup. It does need to be well rinsed before using though.

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Yes, actually, a Polish friend made some cooked with lots of bacon and bacon drippings, and that was quite good. Nothing like the stuff that gets served in most delis, though.

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Getting good sauerkraut is definitely the key. If you can get the properly pickled kind that's just cabbage fermented naturally with salt and spices , its nothing like the vinegar-soaked packing material they have in jars at the supermarket.

If you're lucky you can get it in uncut pieces or coarsely hand-cut instead of machine shredded and, often the 'half-sour', not fully fermented type is also available. Its crisper, less pungent and quite bright green so, especially nice for salads

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ironed_orchid

Yum. I like sauerkraut.

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shezan.livejournal.com

Yum choucroute alsacienne!

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I once made a dish of braised lamb ribs with a dipping sauce made of fermented tofu, sherry, lime zest and fresh red chilli. It was powerful, discordant but very good. The pungent sauce really cut the richness of the fatty rib meat.

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That sounds wonderful! If you ever open a restaurant, I'll be there!

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shezan.livejournal.com

Is fermented tofu natto? Because I do like it, and stunned some Japanese when I had some more. I think I now rank as the gaijin-who-likes-natto.

Of course I adore a really runny Epoisses...

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chiller.livejournal.com

The only things I won't eat are endangered thing, things the obtaining of which causes other things to be endangered, or things the eating of which has involved cruelty above and beyond simple killing, so cruel farming methods or cruel methods of despatch.

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chiller.livejournal.com

PS: doesn't mean I will like what I try. Sea urchin taste like arse.

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Personally I like unagi but I do know what you mean. The lemur won't touch the stuff but then she struggles with any thing that savours of fish innards such as lobster tomalley or whole softshell crabs. Me, I'm all about the innards. Bring on the steamed monkfish livers!

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I think you mean uni, unagi is eel. Fish, you've got me hooked on but fish livers....I think I'm out of the game with that one...

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gramarye1971

I adore Lapsang Souchong, but several friends of mine have refused point-blank to drink it because they say it smells like burning rubber. *shakes head* More for me, I suppose.

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It does seem to be one of those love it or hate it teas. I'm an absolute addict.

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lakme.livejournal.com

My long-time vegetarian pal travelled to Switzerland a few years ago to visit his brother's in-laws, and while he was there he ate reindeer. He hadn't eaten meat in probably ten years, and hasn't eaten it since, but when in Rome...

Mind you, I used to work with a woman who refused to taste a mango. She said it just smelled gross. O.o

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ironed_orchid

There's supposedly a bad mango gene, which makes them smell and taste like turpentine. There's also a bad cauliflower gene, which makes them smell and taste putrid.

I'm thankful I have neither of these.

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a-d-medievalist.livejournal.com

there's a bad cilantro gene, too -- makes it taste like soap, apparently.

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Grasshoppers are good! And so are sea slugs.

Eat first and ask later, that's my motto.

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I only had the guts (pun intended) to eat the crispy outer bits of the grasshopper. squishy bits of insect are out of my league. Do slugs get chewy if you cook them?

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I had the slugs in Chinese dishes with lots of fresh ginger. And they were delightfully tender. Maybe they are like squid and octopus--need to be handled very delicately to be good.

The grasshoppers I had in Mexico were very tiny, crisp, and salty. No squish involved! Ate them by the handful.

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shezan.livejournal.com

Salted lassi and Lapsang Souchong rank high on my list of preferred things, ekshally.

(No, not doing that meme. Whaddya mean, cat?)

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I'm curious...where is this food meme?

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Here's an example (http://oursin.livejournal.com/905738.html)

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Thanks!

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And also, Lapsang Souchong is delightful. And so are Arbroath Smokies. Though, maybe not together.

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They would probably be quite good together. I think of Arbroath Smokies as being mainly a breakfast thing and I'm definitely a coffee person in the morning. If I were a tea person I could imagine the smoky tea with the smoky fishy things.

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