What is the most exotic or rare thing you've ever ate?!
Like, I've seen pig snouts and feet, hog jowls, chow chow, chopped liver and all sorts of other things in stores and wondered who eats that stuff! Www@FoodAQ@Com
Answers:
+ Milza - cooked spleen, an Italian regional speciality (I've had it in the Veneto)
+ Snails - of all sorts (even periwinkles)
+ Split and baked or BBQ'd lambs head: cheek meat, tongue & brain
+ Frog legs - fried of course
+ Andouillettes: pork chitterling sausage (French speciality)
+ Morcilla - blood sausage (best when fried and best come from Spain)
+ Grilled eel (just excellent)
+ Pickled pig knuckles / feet
+ Callos - Spanish style of making / cooking tripe
+ Corata - a specialirty from Calabria or Puglia = baked lamb's heart, spleen, lung, liver and kidneys!. (I've got the recipie if you want it)!.
+ Roe - when I'm lucky!. I have the fish monger put the sack aside - I rinse it, bread it and fry it!.
+ Cuttle fish roe
+ Ox tail
+ Pig ears - the Spainards cook them up!. Actually not bad at all!.
+ Haggis - great Scottish food stuff!.
+ Baby eels - the are about an inch long and white with tiny black eyes!. Rinse, mix into and egg and flour batter and deep fry!.
I suppose I've had more but nothing else comes to mind at the moment!.
Www@FoodAQ@Com
+ Snails - of all sorts (even periwinkles)
+ Split and baked or BBQ'd lambs head: cheek meat, tongue & brain
+ Frog legs - fried of course
+ Andouillettes: pork chitterling sausage (French speciality)
+ Morcilla - blood sausage (best when fried and best come from Spain)
+ Grilled eel (just excellent)
+ Pickled pig knuckles / feet
+ Callos - Spanish style of making / cooking tripe
+ Corata - a specialirty from Calabria or Puglia = baked lamb's heart, spleen, lung, liver and kidneys!. (I've got the recipie if you want it)!.
+ Roe - when I'm lucky!. I have the fish monger put the sack aside - I rinse it, bread it and fry it!.
+ Cuttle fish roe
+ Ox tail
+ Pig ears - the Spainards cook them up!. Actually not bad at all!.
+ Haggis - great Scottish food stuff!.
+ Baby eels - the are about an inch long and white with tiny black eyes!. Rinse, mix into and egg and flour batter and deep fry!.
I suppose I've had more but nothing else comes to mind at the moment!.
Www@FoodAQ@Com
i had abalone which is actually illegal to catch and sell in south africa because of over harvesting and declining numbers but its a delicacy and was invited out to a friends house where we were treated to abalone!.!.!.was interesting!Www@FoodAQ@Com
A trout with it's head still attached!. I wouldn't want to do that again, ever!. Most distasteful!
As for the feet, jowls, and sphincters, none for me, thanks!Www@FoodAQ@Com
As for the feet, jowls, and sphincters, none for me, thanks!Www@FoodAQ@Com
I actually ate deer meat thinking it was barbecue pork! I almost died from the horror! I used to eat pig feet when I was little until I actually thought about it! Www@FoodAQ@Com
kangaroo meat and vegemite! it's a weird one I know i get a lot of stuff from Australia at http://www!.AussieFoodShop!.com i love Oz food!! cheersWww@FoodAQ@Com
DurianWww@FoodAQ@Com
Lamb brain and intestines!.Www@FoodAQ@Com
Escargot!.
I'm not very exciting!.Www@FoodAQ@Com
I'm not very exciting!.Www@FoodAQ@Com
I love raw oysters and clams, that's pretty odd!. I ate escargot on a cruise too!.Www@FoodAQ@Com
Hi!! It was ( prickly pear fruit) from a cactus when i was in Malta!.
Different and tasted very mach like mango!.Www@FoodAQ@Com
Different and tasted very mach like mango!.Www@FoodAQ@Com
grape fruit(Its not grapes)
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i'll get a VN if i said it here :PWww@FoodAQ@Com