does any of ya eat food that others consider wierd

[Snakebite]

Oh yeah....beef tongue.
Makes good sandwiches.

[DANA]

WHAT ABOUT TRIPE OR HEAD CHEESE? HAD TRIPE FOR LUNCH JUST THE OTHER DAY.

DANA

[Rooster]

I've had rattlesnake, buffalo, alligator, crocidile, zebra, ostrich, emu, water buffalo, some other kinds of african antelope, wildebeast and they were all good, but the strangest was when I got in late one nite to this island of Malta and the only thing we could find to eat was Tuna pizza but ya know it was good with beer!

[Sniper[MI]]

Originally posted by Big Dog
"A sandwich of mayo, peanut butter and sliced bananas"

I remember those! Haven't had one since I was a kid. We also would make sandwiches of pineapple rings on mayo. Good stuff!

I still occasionally whip up a bowl of creamy peanutbutter with lots of pancake syrup mixed in. Great snack.

I also like eating Ravioli, Spaghetti&meatballs, etc right out of the can cold.

Drink/chewing a can of spaggetti O's right outta the can when in a hurry.... ah, those were the days..........

[NRAJOE]

Originally posted by DANA
HAD TRIPE FOR LUNCH JUST THE OTHER DAY.

DANA

Tripe
--------------------------------------------------------------------------------
Tripe is the muscular lining of beef stomach (can also be from sheep or pigs, but rarely). It comes in 4 types: the fat part of the first belly (called gras double in France), and three different sections of the honeycomb (the second stomach of the cow)--light, dark, and the partial honeycomb of the 2nd belly's extreme end.
One thing is sure, this delectable, gelatinous, and blonde membrane--celebrated by Homer and by Rabelais--is tough to digest. Ideally it's cooked some 12 hours. And it should never be eaten by the dyspeptic or goutish.

How indigestible is it? According to Rabelias, so indigestible that Gargamelle gave birth to Gargantua after eating a huge dish of godebillios (the fat tripes of oxen fattened on rich guimo-meadows).

How delectable? According to Homer, it was prepared in honor of Achilles, son of Thetis and Peleus, petulant hero of the Trojan war, killer of Hector who ultimately fell at the hand of Paris.

And it is reputed to be the cause of the quarrel in the 11th century between William the Conquerer (in French history, William the !!!!!!!; in English, King of England, Duke of Normandy) and the enormously fat and sensuous Phillip I, King of France. Phillip's jest over tripe supposedly provoked a promise by William "that he would come and be churched at Notre Dame de Paris with 10,000 lances instead of candles."

Then again, it was shkemhe chorba, tripe soup, that fueled the disciplined Christian Jannissaries of the Ottoman Empire on to their storied exploits--making and unmaking sultans to the tune of their military "Turkish music."

In any event, it is true that, today, tripe is best known as a superb Norman dish. Tripes a la mode de Caen are cooked in a deep earthenware casserole--all 4 kinds of tripe plus a split calf's foot, onions, suet, and Calvados sealed and cooked for 12 hours.

[polarisgod]

Originally posted by Rooster
Those Mtn oysters are about the wierdest. I lived in Oklahoma for a while and they'd have big "calf fries" of bull nuts. I think the way to cook them was to boil the piss out of 'em.

Down in southwest Kansas,we battered and deep fat fried them! UUUUUMMM GOOOOD!!
I also love cookie dough,spoonful of peanut butter dipping into melted chocolate chips.....I also ate MRE's while in the Marines!!:right:

[7mmag6]

Originally posted by DANA
WHAT ABOUT TRIPE OR HEAD CHEESE? HAD TRIPE FOR LUNCH JUST THE OTHER DAY.

DANA

Im afraid to ask what head cheese is

[Oxford]

When I was in England, Scotland and Australia, Haggis was a delicacy for them. In case you're interested in the menu, here it is:

Haggis:

Ingredients

1 Sheep's paunch (stomach)
2 lb. dry oatmeal1
1 lb. suet, shredded
1 lb. lamb's liver2
1 large onion

1/2 t cayenne pepper
1/2 t black pepper
1 t nutmeg
1 t mace
1/2 t salt

Procedure

Pull the sheep's paunch inside out and scrape it clean. Pull it back
right-side out.

Boil the liver and parboil the onion. Save 2 1/2 C of the stock. Mince
the liver and onion together. Lightly brown the oatmeal. Mix all the
ingredients together, along with the reserved stock.

Fill the paunch with the mixture, pressing it down to remove the air
and sew it up securely. Prick the Haggis so it won't burst during
cooking. Place the haggis in boiling water and boil slowly for 4-5
hours.

Serves approximately 12, or provides a taste of Haggis for a larger
group. :nod:

[Lord Shrike]

I am sorry but Haggis sounds like something someone made up to get rid of all the crap no one in there right mind would voluntarily eat. I can see it now "hey lets throw all this garbage together and add a few seasonings give it a weird name and the morons will belive its a delicacy if we tell em so". Yah I am pretty sure thats how it went. That or a scottish chef got well into his third bottle of whiskey before he came up with the recipe.

[Oxford]

LS...I couldn't even stand the looks of the stuff. It looked like a 4" ball of cooked blood and slimy meat. Might as well be a cannibal the way I saw it.:jaw:

Yes, it looked like a place to put their meat slop.

[DANA]

HEAD CHEESE IS A BLOCK OF RENDERED PIG BRAINS. LIKE EVERTHING ELSE DON'T KNOCK IT TILL YOU HAVE TRIED IT. IT'S NOT BAD.

DANA

[7mmag6]

DANA ITS 6AM HERE AND IM GOING TO LOSE MY CHACOLATE MALT O MEAL ARRRRG OK DANA YOU WIN THE PRIZE FOR WIERD FOOD

[DANA]

MANY FOODS WE THINK ARE OUT OF THE WAY WERE BAISED ON USING UP ALL THE BYPRODUCTS FROM OUR ORIGINAL FARM DAYS. WASTE NOT WANT NOT

DANA

[Big Dog]

If y'all saw what goes into a wiener, you'd never eat a hotdog again.

Down here, they say every part of a pig gets used for something - all but the "squeal" . . .

[Oxford]

DANA...I was raised on a farm in the late 40's till mid 50's and dad often referred to conservation measures he had to live with during the depression era. I thought sometimes that his mindset stayed in that mode for many years later.

Yet, head cheese wasn't one of those things he put on our table. Thank God for that! He really liked liver and onions (ugh!), mountain oysters (double ugh!) and a whole bunch of vegetables which he was raised with.

My kids would have starved themselves before they even came close to eating a whole bunch of foods which I liked, and I would have done the same thing with some of what my dad liked. Guess the newer generations keep shifting their taste buds around to the current foods commonly available.

Yet, no doubt, if any of us were hungry enough there's not much we'd turn down. I'm thinking about some of our POW's who faced starvation or eat that kind of ???food???:nod:

[NRAJOE]

I LOVE liver and onions! Yummmmmmy! :right:

[DANA]

I MAY HAVE THE SPELLING WRONG BUT FARLEY MERYWORTH WENT INTO THE COASTAL WILDS OF CANADA TO STUDY THE WOLF PACKS. AS PART OF HIS STUDY HE ATE THE SAME MICE AND LEMMINGS THE WOLVES ATE. HE GUTED OR CLEANED HIS FOOD AND BOILED THE WHOLE MESS. AS TIME WENT ON HE STARTED TO FAIL WHILE THE WOLVES DID FINE. AT LAST RESORT HE DID AS THE WOLVES DID AND ATE THE WHOLE THING HAIR,GUTS, AND ALL. ALMOST A IMMEDIATE TURN AROUND. HE ALSO FOLLOWED THEIR SLEEP HABITS. A KNAP EVERY HALF HOUR. SAID HE HAD A HARD TIME STAYING AWAKE ON DATES WHEN HE FIRST CAME BACK TO THE CITY. THEY MADE A MOVIE ABOUT IT BUT HIS BOOK WAS BETTER

DANA

[Snakebite]

Nothing as tasty as ground buffalo cooked over hickory!

[Pumpkinheaver]

I used to eat peanutbutter and mayo sandwiches, havn't in years. They are pretty good. I don't put bannanas on mine.