The most disgusting thing you have tasted

[winbig]

Dead frog...:eat:
Don't ask me why I did this...

cause you heard that licking certain frogs would get you high?

 

[ksech]

cause you heard that licking certain frogs would get you high?

I thought that was mushrooms?!? And KISSING certain frogs was supposed to turn the frog into prince charming?

 

[winbig]

I thought that was mushrooms?!? And KISSING certain frogs was supposed to turn the frog into prince charming?

Nope....

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Cultivation and uses

To obtain the psychoactive substances the venom of psychoactive toads is commonly milked from the toad's venom glands. The milking procedure does not harm the toad it consists of stroking it under its chin to initiate the defensive venom response. Once the liquid venom has been collected and dried, it can be used for its psychedelic effects. The toad takes about a month to refill its venom glands following the milking procedure, during which time the toad will not produce venom. Some vendors sell dried toad skins, even though it is possible to harvest the venom without harming the toad. The venom is often used for recreational purposes.

Also see the "Sapo" frog called Phyllomedusa bicolor.

 

[Slugo]

My mother when we were kids was trying to get us to eat liver.

She tried several ways to sneak it into the menu.

When she hit upon Spaghetti it was DISGUSTING!!! even her and dad couldn't

eat it...We went to the local pizza joint that night.

I'm now 50 and we still talk about that one.

(I still don't like Liver very well)

 

[silcnlayc]

Blood Pudding! (vre hurka )

I love liver and rice pudding ( Hurka) ...but when it comes to blood pudding..I gag..

My father and mother wanted a live pig every Christmas when they were alive and my husband and I would drive the 8 1/2 hours with this darn angry pig in the back of our truck with a camper to their house as their present.

We would all gather around (all my 8 sisters and brothers) in our kitchen and cook off all the fresh meat after shooting the pig in the garage.

My father hung the pig from the garage rafter (after he shot it) and would collect all the blood from it to make this pudding..

I am gagging as I type..Ewwww! And then the slimy gel with the pig parts in it sitting in a bowl on our freezing back porch after cooking..whatever that was...again...ewwww!

Yes, we came from Hungary and my parents were farmers but to learn what I was eating first hand as I grew up to understand ...was kind of Ewwww....

.

 

[clj7221]

Blood Pudding! (vre hurka )

I love liver and rice pudding ( Hurka) ...but when it comes to blood pudding..I gag..

My father and mother wanted a live pig every Christmas when they were alive and my husband and I would drive the 8 1/2 hours with this darn angry pig in the back of our truck with a camper to their house as their present.

We would all gather around (all my 8 sisters and brothers) in our kitchen and cook off all the fresh meat after shooting the pig in the garage.

My father hung the pig from the garage rafter (after he shot it) and would collect all the blood from it to make this pudding..

I am gagging as I type..Ewwww! And then the slimy gel with the pig parts in it sitting in a bowl on our freezing back porch after cooking..whatever that was...again...ewwww!

Yes, we came from Hungary and my parents were farmers but to learn what I was eating first hand as I grew up to understand ...was kind of Ewwww....

.

Yikes, shooting it, hanging it, blood and body parts . Sounds like one of Ann Rules True crime books LOL

 

[bernynhel]

1. okra

2. escargot (just a big ol' booger in garlic butter! maybe a lil chewier)

blood pudding???? people still eat that? I just sounds nasty! Might as well call it aborted fetus pudding.

 

[same_old]

(1)- Turtle, tough as hell and tasted like shark shit.


(2)- Kangaroo, gamie meat but also tatsed like crap.. kind of tatsed like rubber.

Ive eatedn bread planty of times that wasa few days old and I seen the edges had funky stuff on it.


The worst was eating some pizza and this anoying fly flew into it and melted into the cheese, I know Im Auusie and we eat ANYTHING but that I couldnt do, bloody good piece it landed on to.

 

[winbig]

Blood pudding? Isn't that what Klingons eat?

 

[vegetagirl2008]

Klingons Eat Blood pie

This is Blood Pudding

 

[skiny]

This is Blood Pudding

If the brown thing is blood pudding I don't even want to know what the orangey red things are.

 

[vegetagirl2008]

If the brown thing is blood pudding I don't even want to know what the orangey red things are.

That's sauteed onions..lol

 

[LaurieJim]

If the brown thing is blood pudding I don't even want to know what the orangey red things are.

That's sauteed onions..lol

I was wondering the same thing glad its onions, thought it might be some sort of guts or something worse..............laurie

 

[vegetagirl2008]

I was wondering the same thing glad its onions, thought it might be some sort of guts or something worse..............laurie

What can be worse than chitlin cornbread..lol HeeHee....you made my day with that one..

 

[Jasminebed]

I like most foods, and am an adverturesome eater. Little fry fish, eyes, bones, guts and all. Liver, sweetbreads, chitlins, tripe, headcheese (and I have seen it made). Snails, sea urchin, snake and a couple of different bugs.

But I can't do kidneys. I think it is the texture.

 

[bernynhel]

...The worst was eating some pizza and this anoying fly flew into it and melted into the cheese, I know Im Auusie and we eat ANYTHING but that I couldnt do, bloody good piece it landed on to.

So...you didn't actually taste it?

I'm jes sayin' cuz the thread's sposed to be the "most disgusting thing you have tasted", not considered tasting even after a fly flew into a particularly choice morsel of pizza and melted into the cheese, and even though you're an Aussie, you couldn't bring yourself to eat the pizza/fly.

What kind of pizza was it? Just curious.

A favorite dish of mine is huevos con chorizo (eggs and chorizo sausage), which is delicious served for breakfast with refried beans and homemade flour tortillas. It's spicey, more so with salsa or jalepenos, very filling and the chorizo melts in your mouth. However, chorizo, mexican sausage made mostly of pork lips, lymph nodes and salivary glands, trends to gross some people out. It's no worse that sweet breads and I think it's much tastier. Some people say it tastes dsisgusting (but only after they're told what's in it, I think!)

 

[winbig]

I like most foods, and am an adverturesome eater. Little fry fish, eyes, bones, guts and all. Liver, sweetbreads, chitlins, tripe, headcheese (and I have seen it made). Snails, sea urchin, snake and a couple of different bugs.

But I can't do kidneys. I think it is the texture.

How about Cow Brains?

I know it sounds disgusting, but they're really good when cooked right.

and LOL @ this.....amazingly enough this story was the first that popped up on google for cow brains menu. It's a 5 year old story, but it's from the town I grew up in.

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EVANSVILLE, Indiana (AP) -- Fear of mad cow disease hasn't kept Cecelia Coan from eating her beloved deep-fried cow-brain sandwiches.

She's more concerned about cholesterol than suffering the brain-wasting disease found in a cow in Washington state last month.

"I think I'll have hardening of the arteries before I have mad cow disease," said Coan, picking up a brain sandwich to go during her lunch hour this week. "This is better than snail, better than sushi, better than a lot of different delicacies."

The brains, coated with egg, seasoning and flour, puff up when cooked. They are served hot, heaping outside the bun.

The sandwiches trace their heritage to a time when immigrants to southern Indiana wasted little after arriving from Germany and Holland. Some families have their own recipes passed down through generations.

Their time-honored delicacy now carries new dangers after a single cow was diagnosed with mad cow disease, or bovine spongiform encephalopathy, at a dairy farm in south-central Washington state. The case, announced December 23, was the first in the United States.

Since then, there's been little evidence of consumers turning away from beef, although humans risk developing a brain-wasting illness, variant Creutzfeldt-Jakob disease, if they eat contaminated beef products.

Mad cow disease won't scare this crowd, said Coan, 40, a bank teller who likes her brain sandwich served with mustard and pickled onions.

"You're going to die anyway. Either die happy or you die miserable. That's the German attitude, isn't it?" Coan said. Long considered a delicacy

The delicacy is served at German-heritage restaurants such as the Hilltop Inn, a former stagecoach stop in this Ohio River city that opened in 1837. The sandwiches are also popular at events such as Evansville's fall festival, where vendors typically sell out early.

The sandwiches could become harder to find after the U.S. Department of Agriculture banned the selling of brains of cattle older than 30 months.

The 30-month cutoff is used because the incubation period for cattle to develop the disease ranges from months to many years, said Denise Derrer, spokeswoman for the Indiana State Board of Animal Health.

Some meat suppliers have stopped selling the cow brains completely.

Since they opened in 1916, butchers at Dewig Brothers Meats in Haubstadt, Indiana, north of Evansville, saved the brains to sell for $1.50 to $2 a pound.

The decision to halt such sales means customers will have to switch to pork brains, which are smaller and more difficult to cook, owner Tom Dewig said.

Consumers, however, are not likely to taste the difference.

"The taste is really carried in the batter," Dewig said.

Brain-based dishes are not limited to Indiana. Across the Ohio River in Kentucky, squirrel brain served with fried eggs was once considered a rural delicacy. The popularity declined, however, after researchers found a possible link between eating squirrel brains and contracting mad cow.

In California, cow brains are commonly sold as taco filling and called by their Spanish name, "sesos." In some Texas border towns, barbacoa, made from the cow's head and brain, is served during the holidays.

It will take more than one case of mad cow disease, however, to keep Nick Morrow, a 45-year-old Indiana pipe-fitter, from eating the brain sandwiches he's enjoyed since childhood.

Morrow talked friend Scott Moore into eating at the Hilltop Inn just so he could have one. Mad cow disease was far from his mind.

"Well, I haven't won the lottery yet, so I don't figure I'll get that," Moore said as a hot brain sandwich sat on a plate before him.

Copyright 2004 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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[Westland Bowl]

Raw beet juice. Still gets one corner of my upper lip quivering when I think of it.

 

[vegetagirl2008]

I went to a friends house for Thanksgiving and there was this bowl with meat in it. I asked what was in the bowl. They said wild meat. I have no idea and still to this day what wild meat was in there..

 

[Jasminebed]

So...you didn't actually taste it?
However, chorizo, mexican sausage made mostly of pork lips, lymph nodes and salivary glands, trends to gross some people out. It's no worse that sweet breads and I think it's much tastier. Some people say it tastes dsisgusting (but only after they're told what's in it, I think!)

My housemate's Portuguese boyfriend makes great chorizo, and I know that he just uses shoulder roast, due to a shortage of lips and salivary glands at the local grocer.

Typical portuguese breakfast is scramble eggs with chorizo and peas...got a have peas and preferably canned peas. Ugh, canned peas.

Oh, and I think Spam is pretty gross. Even fried.

 

[Jasminebed]

Cow Brains

"Well, I haven't won the lottery yet, so I don't figure I'll get that," Moore said as a hot brain sandwich sat on a plate before him.

I've eaten cow brains a few times, and cooked them a few. As we move to bigger and bigger supermarkets, with shoes, clothing, dvds, cookware, etc, we have lost the butcher counter having the offal cuts we used to.

And often when you do see them, they are EXPENSIVE.

Anyone else enjoy chicken hearts and gizzards? Love a big pile of them in white gravy over mashed potatos.

Kidneys squeak. Yuck.

 

[vegetagirl2008]

I've eaten cow brains a few times, and cooked them a few. As we move to bigger and bigger supermarkets, with shoes, clothing, dvds, cookware, etc, we have lost the butcher counter having the offal cuts we used to.

And often when you do see them, they are EXPENSIVE.

Anyone else enjoy chicken hearts and gizzards? Love a big pile of them in white gravy over mashed potatos.

Kidneys squeak. Yuck.

Well my mother use to take the heart and gizzards boil them and then chop them up real fine and make them with the stuffing..couldn't tell the difference. But them she would eat them like that straight from the pot. Yuck.

 

[winbig]

Just about everyone I knew at one time loved (breaded) chicken gizzards and livers. But of course I grew up in the midwest so that explains why.

 

[jetset]

My worst was a Swedish dish I was assured was a delicacy that consisted of raw fermented fish (herring, I think)

This was not the standard marinated raw fish familiar to most smorgasbord lovers - this was supposed to be something special and traditional.

The smell was almost too awful to get past, and the taste for me was not much better. But my taste buds may have been impacted by that smell! Can't remember the name but I think it sounded something like 'suurstroemie'.

Devilled sheep's kidneys are delicious on toast for breakfast! And the Portuguese-style peri peri chicken livers are a fave for many people.

I like chorizo, too, especially served sizzling in a dish of ignited aguardente (sp?).

 

[bernynhel]

My housemate's Portuguese boyfriend makes great chorizo, and I know that he just uses shoulder roast, due to a shortage of lips and salivary glands at the local grocer.

Typical portuguese breakfast is scramble eggs with chorizo and peas...got a have peas and preferably canned peas. Ugh, canned peas.

Oh, and I think Spam is pretty gross. Even fried.

Portuguese chorizo is different. Ususlly chopped pork and pork fat. Mexican or Caribbean chorizo is finely ground or minced. While the pork blend I mentioned is most common, there are also beef, veal, venison, kosher and vegan versions. All get their deep red color from the ground red peppers and, in the Mexican chorizo, chili powder. I buy mine at the carneceria.