Weird Food - I always wanted to be a gastronomer Blog at Allrecipes.com - 328422

I always wanted to be a gastronomer

Weird food 
 
Jun. 9, 2014 9:41 pm 
Updated: Jun. 13, 2014 11:01 pm
The other night I prepared some carrots. Usually I steam them, add a little butter, s&p, a teaspoon of brown sugar and a good dash of nutmeg. Seeing as how I'm at my away bunk, I'm a tad limited on my spices but I'm building. I had no nutmeg so I used cardamom and nope, that didnt work very well but it was interesting. I also did a gravy using reconstituted morel mushrooms and it wasn't much to my liking either. Could be the water here, which is atrocious but I find myself using it freely to cook.

How bad is it? If you leave a bit of water on the countertop overnight, it's white laminate, in the morning their will be a tan stain thats hard to clean. I've no idea whats causing that but I live smack in the middle of farm country here and its well water so who knows what the hell has bled into the ground water.

Anyhow, I like to try new things, I'm about 50/50 when I go out to eat. Sometimes I just want a tried and true prime rib, other times I order the fish tacos and holy smokes are those good. Same with in my own kitchen, I'm always seeking out new recipes and ways to make old dogs run. So yesterday when I responded to Jonagolds blog about their bucket list of restaurants, it got me to thinking about the strange foods I've eaten over the years.

Shark was tasty, Cougar was not. Fois gras was to die for, cassoulet was not. I hate sushi and barely cooked mahi mahi tuna just didnt cut it for me. Chocolate mashed potatoes were most agreeable, Baby deep fried octopus was really really strange and steak tartare is just too raw, especially with the raw egg on it. Yet, I've eaten a barely warmed strip loin and enjoyed it immensely, leading me to consistently order my steaks rare. Just a side question, why do so many restaurants fail at cooking a steak rare?

At any rate, what interesting and unusual foodstuffs have you consumed?
 
Comments
Bibi 
Jun. 10, 2014 3:56 am
How about a PUR water filter system? It's relatively inexpensive. If available and you want to spend a few bucks on quality water, I put an in-line osmosis purifier under the counter in my kitchen and it takes out about 98% of impurities. It's great for cooking and beverages. As far as eating goes, you are more adventurous than I am. I will NOT eat raw seafood, always get the cooked sushi, if at all. As far as rare steaks go, perhaps the meat continues to cook as it sits under the warmer, waiting to be served. Here, the servers ask if you want a rare, cold center or a rare, warm center.
 
duboo 
Jun. 10, 2014 8:46 am
At sears you can pick up water test kits that tell you what is in your water. They used to be free because they were trying to sell treatment systems. You could take your results to someone that understands it, or even post it here, and I could recommend something. As Bibi says, the PURs work good, but they are essentially an activated carbon filter, which will remove the big chunks and taste and smell. A reverse osmosis, which I have as well, is highly effective for water with high total dissolved solids, such as sodium or alkyds.
 
Jun. 10, 2014 9:23 am
Call me weird but I like steamed carrots with mayo and fresh ground black pepper on top. You may want to try a Brita® Everyday Pitcher Water Filtration System. If you send a cheap bottle of vodka through the pitcher filter 4 times it will taste like premium vodka. As for the most unusual foodstuff I have eaten it would be balut (h?t v?t l?n) in Vietnam and to my surprise I liked it with a beer.
 
Jun. 10, 2014 11:53 am
Several trips to Norway to visit family provided odd food experiences. Reindeer meatballs (meh) Fish pudding (not bad) aka Lutefiske. Then there is kumpe, sometimes called raspeball, which is grated potato mixed with flour (yuk). They also do a fermented trout dish that I never tried.
 
Jun. 10, 2014 12:38 pm
Snake. Nope, not rattlesnake but my son thought it was. Plain ole watersnake. And trust me that will never happen again! That is one of the EWWWWWWWiest things I have ever prepared. However, the flavor is mild and not disagreeable at all. A little on the boney side, though!
 
Jun. 10, 2014 12:39 pm
My brother makes pasta sauce with octopus, i don't know how he does it, i never asked. The sauce is really, really good, but i pick out the octopus and give it to anyone who wants it..
 
Jun. 10, 2014 1:32 pm
Enjoying your blogs, just subscribed.
 
Jun. 10, 2014 10:40 pm
Bibi, the PUR system sounds interesting. I currently use a Brita for my drinking water but I don't cook with it because it's a painfully slow process to filter the water. I always fill it up when I use some. I'm a warm center rare steak guy, up here they call a cold centre- blue rare.
 
Jun. 10, 2014 10:42 pm
Thats interesting Duboo, next time I'm near a Sears I'll look for that. I'm working away from home so this place is a rental, the RO option simply isnt realistic for me but I think I will take a closer look at that PUR system.
 
Jun. 10, 2014 10:45 pm
BD, mayo and pepper on carrots sounds positively evil but I might just have to try it lol. What the heck is balut? Also, I wouldn't know quality vodka from cheap plonk if it snuck up behind me and bit me on the behind.
 
Jun. 10, 2014 10:51 pm
BSM, thats so interesting. I read a novel recently that took place in Norway and it was filled with references to food dishes that sounded positively bizarre. I'd try them but not without a little trepidation lol.~~~~~ Cat... uh, snake? Thats cool, I'd try it. I don't know about eels though.~~~~~ Manella, octopus pasta sauce, hmmmm, I'd give it a go. Although eating octopus has kind of become an issue for me. I've read that Octopus are smarter than dogs. ~~~~~ Jonagold, thank you so much.
 
Bibi 
Jun. 11, 2014 11:07 am
This is the reverse osmosis system I had installed under the kitchen sink. It has its own tap, another hole must be drilled for it. http://www.freshwatersystems.com/p-4609-hydrotech-pro-series-reverse-osmosis-system-w-water-quality-monitor.aspx?utm_source=Googlebase&utm_medium=Feed&utm_campaign=Product&utm_term=1240301-00&gclid=CjkKEQjw_N-cBRD2k73X3OjJ8eMBEiQAbdPic7g6HBohX0WfuOz4UJ0A-n4DJAutB1HUJqwpocK_CF3w_wcB
 
Jun. 11, 2014 2:06 pm
Manella, I'll take your octopus if you don't want it....fried, please.
 
Jun. 11, 2014 7:57 pm
Judy Lew, you are welcome to it:))
 
Jun. 12, 2014 8:13 am
I spent a whole day last summer on The Star Ledger Munchmobile eating noting but weird food. My sister has always said that when she looks at a menu, she looks for the most bizarre item and she KNOWS I will order it.
 
Jun. 13, 2014 7:32 am
Ok, I'm intrigued, do tell!
 
Jun. 13, 2014 12:03 pm
Every last intestine & whatnot we ate is listed here - http://allrecipes.com/cook/107227/blogentry.aspx?postid=309494
 
Jun. 13, 2014 11:01 pm
I've no idea how I missed that particular blog Doug but thanks for steering me to it. I fancy myself an experimental eater but I doubt I would have eaten half of what you managed to give a go to. Duck tongue, skin.....bleh. That sounds more like self flagellation. Great blog as usual.
 
 
 
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Raedwulf

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Okanagan, British Columbia, Canada

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Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet

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About Me
Let's see, in keeping it to a subject, at age 22 I had a filet doused in Bernaise sauce aboard a train. That was it, I was hooked on fine food. Living in a small town necessitates learning to cook well to maintain that stellar menu.
My favorite things to cook
Oh man, only a thousand characters? My favorite things to cook are items that make YOU happy. I'll try anything and thus far it would be far easier to list those things I don't like than those I do. So far, I hate Cilantro and I'm allergic to green chiles. It's a short list.
My favorite family cooking traditions
My Christmas dinner. Usually in December, sometimes early January. I've a waiting list of people who wish to be invited. Alas, I've only a service for 10. We're talking silver, Noritake, crystal stemware, crisp linens, fine wines paired appropriately and a menu that's usually derived from a theme.
My cooking triumphs
Every smile, every gasp of delight, every accolade, such sweet victory!
My cooking tragedies
A Cioppino recipe I found here. I served it as part of one of those Christmas dinners and the cod was a poor choice. It was terrible, ghastly fishy taste. I've since learned a thing or two about freshness in fish. Prior to that, hmm perhaps when I was 10, I made a spice cake that called for whole cloves....hey, that's what it said on the outside of the bottle, whole cloves....
 
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