Foods you love that others find disgusting...

[pasacon]

I just realized I haven't had tripas in years (beef intestine, boiled then fried)

My parents used to make fried chicken hearts, chicken gizzards, and chicken livers on occasion... so good with some home made mashed potatoes and gravy.

I never inherited the love for manudo that the rest of my family has, couldn't stand the smell of it. But I had no problem having a cabeza taco every once in a while, as long as there wasn't any lingua in it.

 

[7Anthony5]

I love blue cheese. The stinkier and veinier the better.

 

[unloadonme]

Marmite

 

[ManLicker]

Marmite

LOL!

I was at the West Coast Gathering a couple of weeks ago, and a great Aussie dude was passing around Marmite-on-toast-bits.

Had to admit, it wasn't bad... Damn Aussie seductors!

 

[ManLicker]

LOL!

I was at the West Coast Gathering a couple of weeks ago, and a great Aussie dude was passing around Marmite-on-toast-bits.

Had to admit, it wasn't bad... Damn Aussie seduction!

 

[unloadonme]

LOL!

I was at the West Coast Gathering a couple of weeks ago, and a great Aussie dude was passing around Marmite-on-toast-bits.

Had to admit, it wasn't bad... Damn Aussie seductors!

What are you talking about? Aussies don't touch Marmite. They eat an inferior substitute called Vegemite.

 

[Alistair]

I always liked fried chicken livers. My mom made them when I was a kid, we were the only ones in the house who would eat them. I haven't had them in years.

 

[unloadonme]

I love oysters--especially raw.

I was surprised to find that so many people detest them.

Oysters are supposed to put lead in your pencil. Despite that, I just can't bring myself to eat any sort of mollusc.

 

[mbamike]

I love oysters--especially raw.

Me too, but with some Texas Pete!

 

[kevbo]

Liver 'n' onions. But only when grandma makes it!

 

[GamerBear]

People find hamburgers and pizza disgusting I love those kinds of foods.

 

[miaedu]

Some of my friends say it taste like "cat vomit" but I totally love good quality UNI


Uni (oo-nee) is the Japanese name for the edible part of the Sea Urchin. While colloquially referred to as the roe (eggs), uni is actually the animal's gonads (which produce the milt or roe). Uni ranges in color from rich gold to light yellow, and has a creamy consistency that some love and is off-putting to others. It is nevertheless one sushi item that is in incredible demand around the world, which is reflected in its price. Sea Urchins are a rare treat for those who acquire a taste. Uni has a light, sweet, and somewhat briny flavor and is is usually enjoyed as nigiri sushi or sashimi. Uni is also sometimes served with a raw quail egg. Uni is also considered an aphrodisiac by some. It is harvested throughout the world, however the west coast of the U.S. has in recent years become one of the largest sources, and much of the harvest finds its way overseas to eager Asian customers. Each sea urchin contains five 'lobes' and the harvesting of the uni is a very delicate process as the meat easily falls apart. Uni is a somewhat seasonal item and is at its best when served from late fall through the winter, with December considered the best month by Japanese standards.

The Different Grades of Uni

Uni has historically been graded based on color, texture, and freshness. The highest grade is a bright yellow/gold (Grade A) with a firm texture and somewhat sweet. Grade B uni is a more muted yellow and has a softer texture and is less sweet, while Grade C uni is referred to as 'vana' and is often the parts left over from uni that has broken apart during processing or handling. Obviously, the higher the grade, the higher the price, and fresh uni taken directly from a living sea urchin will command the highest price (and is worth the experience as uni this fresh is noticeably different from uni that was processed 24 plus hours beforehand). Uni is also available fresh (nama uni), frozen (reito uni), baked and frozen (yaki uni), steamed (mushi uni), and salted (shio uni), which is usually reserved for the lower grades of uni. Uni is also available as neri uni (blended urchin paste) and tsubi uni (a lumpy paste). The color and quality of uni is largely dependant on its diet, gender, and time of harvest. Size is also important as some lobes of uni can be too large for a piece of sushi.

http://www.sushifaq.com/sushi-items/sushi-items-uni.htm

 

[dragonpearls333]

The typical Chinese "gross" foods:

Chicken feet
Pig's blood
Durian
Stinky tofu
Jellyfish

Can't stand the century eggs, though.

I also looove lengua (beef tongue) in burritos. Mmm!

 

[zoltanspawn]

Southerners, how do you prepare your chitterlings? I've eaten them Malaysian style, and thought they were merely okay.

I'll eat and enjoy almost anything, goat's brains, veal faces, tongues, hearts, various guts, bone marrow, invertabrates of all sort, feet, fish heads, raw things, gelatinous things (tendon!), fermented vegetables and beans, smelly cheeses, so on and so forth.

I'm not into balut, hakarl or casu marzu, and execretory/reproductive organs also gross me out: bung, pizzle, uterus, testicles.

 

[chatolandia]

I love Chitterlings, but only my moms...

and pigs feet with garbanzo beans

and tripe, but I am very picky about it... I like the Dominican's version, and I like it on Pho


I enjoyed iguana, when I ate it....

and Corn Ice Cream with cinnamon

However lately I've started to thing that Boneless, skinless Chicken breasts are disgusting...

 

[Thad1527]

Brace yourselves...
So--be brave. Be bold. Share the foods you like that others will surely find disgusting.

I'm from Philadelphia. I love scrapple.

Last weekend an online friend visited from Nashville, and I was way busy but met him for breakfast. We went to the Dutch Eating Place at Reading Terminal Market and I had scrapple. It actually looked very much like the picture below (thanks Wikipedia). He had a taste. That was all.


I'm not at all southern, yet I also love okra. And grits. Not together, of course.

 

[LilBit]

^I used to love scrapple. Since becoming vegetarian, it's the only meat product that I really miss.

 

[zoltanspawn]

I'm not familiar with many particular styles...but I know with mine, I usually just clean them for two to three hours...soak them for a while (usually in a little vinegar)...then boil them in a big pot for few hours until tender. I can add whatever spices, etc. while they're cooking...

Do you then eat them plain? I know some people eat them crispy.

How does the Malaysian style work?

I just tried to find a photo from the restaurant website, but there was none to be found. If I recall correctly, they were served semi-fried with a vaguely Indian curry sauce.

Veal faces?

Okay, that should probably go more in the category of food I'd eat than food I love. The entire face flap is simmered slowly with a mirepoix until tender, then presented in bite size bits with tender veggies.

"I'll have the eye-slit, please. None left? Okay, I'll settle for a nostril."

 

[hopnung]

I don't know why, by some of the people I know who eat the most random parts of animals think that the idea of tempeh is disgusting. Personally, I think it's amazing.

I once worked for a family who believed that they were gourmet chefs, eating things like caviar, pâté, etc..... but thought that celery was absolutely disgusting. Goes to show that some things aren't for everyone...

 

[racer2438]

I love Mushrooms, but my honey will puke if there on his plate.

He will pick them all out and if he can't the he would eat it....

on the flip side, I will puke on Cottage chesse and my honey loves it..