Odd Foods You Love

[SongsOfDragons]

I was a kappa in a previous life. I will quite happily scarf down half an entire large cucumber in one sitting.

[firecat88]

My mom and I, when we have pancakes, like to have them with a liberal sprinkling of shredded cheese. It has to be some type of white cheese, though, like queso blanco or farmer's cheese. My sister and brother-in-law think it's weird.

[Tama]

Does ketchup with my eggs count?

[Kit-Ginevra]

I will quite happily scarf down half an entire large cucumber in one sitting.

That's a skill that will be appreciated by any man

[mathnerd]

That's a skill that will be appreciated by any man

So glad I wasn't the only one who thought that.

[AccountingDrone]

That sounds amazingly delicious, though I've never had any of it. I don't suppose there are any online recipes? My local SCA is restarting the cooking group and it'd be cool to have some unusual recipes to try out there.

http://www.celtnet.org.uk/recipes/ap...coquinaria.php is good. I really love surfing Stefan's Florithingy, he has been keeping it the entire 20 years I have known and camped with him. And for direct schmoozing, the Cooks List. I occasionally GAFIATE off that one fairly frequently, mainly because I hate being called attitudinal.

*Some cooks interpret Apicius and other period recipes fairly differently, you do not want the Vehling Apicius, you want the Flowers and Rosenbaum.

I also can recommend Soup for the Qan, written by a couple of really excellent scholars but highly expensive.

Cariadoc, of course, though I don't have his most current version.

As you can tell, been doing this for a while

[Jester]

Menudo...but only my exmils...and i take as much tripe out as i can.

Had homemade menudo at a Mexican wedding in Phoenix once, years ago. It had been cooking for probably over 24 hours.

Amazing!

Liver. I can just see everyone's faces crinkling now, but I've always loved liver. Beef liver or chicken liver.

Try some duck liver.

And thank me later.

My mom and I, when we have pancakes, like to have them with a liberal sprinkling of shredded cheese. It has to be some type of white cheese, though, like queso blanco or farmer's cheese. My sister and brother-in-law think it's weird.

Try cotija cheese. Should be available near the Mexican food. Delicious! And would probably go really well with your pancakes.

[JustaCashier]

I hate liver. Anything liver. Liverwurst, or just plain liver.

40 plus years ago, I tried tongue, (beef, I think), and beef heart, each on probably at least a one or two occasions. As I remember, I liked each. The heart had a tiny bit of the liver flavor, but had a fair amount of roast beef flavor.

I like Spam, either sliced and grilled on the Foreman, and eaten as is or as a toasted sandwich with Mayo, or diced up, pre-browned, and added to mac & cheese, au gratin/scalloped potatoes, whatever.

I also love anchovies, order on a pizza on occasion, and have even added them to a DiGiorno Pizza.

I also like them as part of a traditional-ish Caesar Salad, and they are part of the traditional.

When I have a salad as lunch or dinner, I like it to be a big one. Since I'm lazy, I'll usually get the salad "kits", of whichever variety, with the dressing packet, and all of the other goodies. Either that, or I'll get two pre-made salads of whatever flavor from the grocery store's deli, or maybe a couple of McDonald's salads, and combine them to make a large, full, meal salad.

Anyway, back to the Caesar; I'll get two of the Fresh Express Caesar Supreme kits, two tins of flat anchovy fillets, a fresh lemon, and if I don't already have it at home, fresh garlic, I will also get some Worcestershire Sauce, if there's none at home, if I can budget for it.

I dump the lettuce from both kits into a large bowl (actually my large stainless wok, which is the perfect size), halve the lemon, and juice both halves onto the lettuce and toss, add a splash or two of Worcestershire, toss, maybe add a splash of red wine vinegar, if there's some in the cupboard, and toss, drain the olive oil from the anchovies onto the lettuce and toss, maybe add another splash from the bottle in the cupboard and toss, cut up the anchovies and toss them in, press about three decent sized cloves of garlic in, (have to be careful not to go overboard, as I often do with garlic when adding it to something that's being cooked. Obviously raw is a bit more potent, and as much as I love garlic, can overpower the salad) toss, dressing packets, toss, grind up a shitload of fresh black pepper into it, toss, shredded Parmesan/Romano packets, toss, and finally the crouton packets, and toss.

Transfer it to a large bowl suitable for eating from, along with either Texas Toast, or toaster-made buttered toast, perhaps also sprinkled with garlic powder.

Oh, and I love Pickled Herring too!

Mike

[cindybubbles]

Chinese-style roast duck and pork.

Also, salmon sashimi.

[Sunshine]

Jester ohhh yeah. It has to simmer a long time to break the tripe down. Her menudo has won awards...literally. we have a cookoff and she came in third place the year my ex and i met.

[Jester]

Sunshine, if it was so good, why would you take some of the main ingredient out?

[Sunshine]

Jester, because i dont like the texture of tripe. I love the broth and hominy though

[DeltaSierra]

Count me among those that love pickled herring!!! Delicious

I also love beef heart and chicken hearts. I used to go to a butcher who would throw in handfulls of chicken hearts with my cut-up chicken because nobody else wanted them. I pan fry them with butter and garlic.

Pickle and cheese sandwiches - have loved these since I was a kid - basically its bread & butter pickles, and Kraft processed cheese slices, with mayo and LOTS of pepper.

I mix mayonnaise and sour cream together to use as a dip - for chicken strips, french fries, chips, taquitos, etc.

Kraft macaroni and cheese topped with HP sauce

Escargot

[Barracuda]

Jester, braunschweiger is VERY different, to me anyway. For one thing, it usually has chopped bacon in it and liverwurst does not. It's also a little...I guess sweeter is the only way to describe it...than liverwurst? It's amazing with cheese, tomato, mayo and red onion. Also really good with varieties of mustard (I like jalapeno mustard with it myself.)

[pitmonkey]

My hubby's family is Swedish. I was introduced to pickled herring and lutefisk, both of which are good. Once you get past fish with the look and texture of jelly, it tastes great. We have it on Christmas eve every year. You eat it with onion milk gravy, allspice and boiled potatoes.