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As I've mentioned once or twice in the past, I have a pretty wide-open definition of palatable food. I've had my fair share of headcheese, blood pudding, cow-face tacos and other unpopular meat products. More to the point, I often go out of my way to find bizarre things to eat. That having been said, Culinary Schools' list of disgusting delicacies gave me some serious pause. For that matter, the pictures were enough to seriously haunt my dreams.The thing almost reads like a list of urban food legends. Maggoty cheese? Check. Grilled dog? Check. Soft-boiled duck fetus? Check. Some, like sheep's heads, jellied moose snout, and octopus, are on the list simply because they are conceptually a little difficult to deal with. Others, like blowfish sushi and boiled bat, are potentially life-threatening.
All in all, I don't know if this list is a compendium of "must trys" or a compendium of "must avoids"!
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3-12-2009 @4:26PM Monika said... Last Friday, my friend was telling me about his adventure eating blowfish in Japan -- how the cut as to be just so, so that you get the meat without the poison ... how your lips should go numb, but if your whole mouth goes numb you're in serious trouble ... how it doesn't taste all that good ... how it all cost hundreds of dollars.
I get eating strange things if you love the taste, but I will never understand paying a lot to eat something that doesn't taste all that great and could kill you.
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3-12-2009 @8:41PM doodoolemonque said... I'm trying to imagine the first guy who brought a horserdish root back to the tribe and said "Hey guys! Try this, its great!!" If you remove the cultural overlay where we actually learn to eat something like horseradish, you can see quite clearly that they must have killed that guy.
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3-12-2009 @10:46PM Bruce Watson said... Monika-
I'm not entirely sure I agree. On some level, I think there's something to be said for a food that takes you close to the edge.
Doodoolemonque-
What an awesome comment. I've spent much of the evening sorting through comments on some of the other blogs that I write for, and I can't tell you how cool it is to come across a response that is fun, playful, and thought provoking. Thanks!
That having been said, you're probably right about the horseradish. The same could probably be said for chilies, garlic, and most spices,
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