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So... Thanksgiving...
- Thread starter hymnz
- Start date
Something like this?
1.4M views · 10K reactions | La spediamo in tutta Italia 😍🍋🍃 . #gasparino #macelleria #trippa #tripperia #napoli #streetfood #100 | Gasparino
La spediamo in tutta Italia 😍🍋🍃 . #gasparino #macelleria #trippa #tripperia #napoli #streetfood #100.
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Priller
Well-known member
There's absolutely no reason why eating the muscles of an animal is any different to most other parts except whatever we bring to the table in preconceptions. If it's fresh and prepared properly, it's just another meat. Believe me, if you eat hotdogs or many sausages, you've eaten worse. Any many of these things are genuinely delicious if prepared properly.
That said, my preconceptions involve eyeballs. Things like goat stew with the eyes rolling around are too much, even for me...
That said, my preconceptions involve eyeballs. Things like goat stew with the eyes rolling around are too much, even for me...
We had this exact discussion at Thanksgiving dinner yesterday.
It's all what you perceive to be eatable food.
When my wife and I were dating we went to Montreal for an anniversary and went to a restaurant there. Menu was in French and the font style was had to make out anyways. This was pre smart phone days. Waiter as not very good at translating from French to English so I just ordered the fist thing on the menu.
They brought out a plate of pasta with a bunch of mushrooms. I was like, "great, I like mushrooms". The first two mushroom's, although a little hard and rubbery, they were actually not bad. Then my wife says. "Oh that's right, that was escargot on the menu".
So the third mushroom, now a snail wasn't so good. I ended up eating the pasta alone.
My dad did have pork brain at one point. I never bother to try it.
It's all what you perceive to be eatable food.
When my wife and I were dating we went to Montreal for an anniversary and went to a restaurant there. Menu was in French and the font style was had to make out anyways. This was pre smart phone days. Waiter as not very good at translating from French to English so I just ordered the fist thing on the menu.
They brought out a plate of pasta with a bunch of mushrooms. I was like, "great, I like mushrooms". The first two mushroom's, although a little hard and rubbery, they were actually not bad. Then my wife says. "Oh that's right, that was escargot on the menu".
So the third mushroom, now a snail wasn't so good. I ended up eating the pasta alone.
My dad did have pork brain at one point. I never bother to try it.
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My Grandfather was a drover , he transported livestock to abattoirs and stock yards . I was in slaughterhouses from the time i was about 3 . I really don’t have pre conceived tastes , I’ll probably try anything , but I’ve had terrible textured things like tripe ,possibly poorly prepared so I’m good just leaving that alone . I know sausage in a commercial plant often includes everything but the oink or the mooo. Grind it season it and I’m chowing down. Serve up a platter of steamed buttholes and I’ll probably pass . And eye balls , dinner should not look back at you .
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Priller
Well-known member
To be fair, if the food was prepared in a British style, that'd probably put me off, too. Those b*stards ruin steaks, let alone offal. Liver is a good example. Done poorly, and it makes boot leather seem tender. Done well with onions, and it's absolutely delicious. Yes, yes, I know British cuisine has improved massively, but the traditional home cooking is definitely NOT the envy of the world.
Italians, on the other hand...
Italians, on the other hand...
I went to cooking school in Italy , you dont need to sell me . Gulianno Bugliari , he would haunt monasteries and historic villas looking for pre Columbian recipes . He was from Marimmo area of Tuscany ( the swamp near the coast) and was passionate about restoring Italian cooking .
Mad Mike
Well-known member
A pigs ass might be tasty too… I’m not eating it.
Do you eat hot dogs?
We eat everything in the pig but the oink
Mad Mike
Well-known member
Perceptions are on my tongue, nose and eyes. No amount of culinary genius is going to make brains, digestive tract, blood organs, feet, testicles or eyes palatable.
I prefer my protein be well marbled beef, thick cuts of pork, and fat slabs of tuna.
If I feel the need to eat like I’m poor… I’ll buy a chicken, hot dog or hamburger.
In our travels, we've been served some very interesting stuff. Most of it tastes quite good, as long as nobody ever tells you what it is.
Ignorance is culinary bliss.
in Mexico, we had tacos de sesos - cow brains. Texture was what you would think it feels like. Rubbery on the tongue, no strong taste. Picks up any sauces or flavouring you put on it.
Chapulinas - grasshoppers with chilli powder. Basically a crunchy snack, chilli powder delivery system. The worst part is burping up really bad aftertaste. They sell you minty chewing gum after eating.
In Ecuador, we ate roasted cuy - guinea pig.
In Thailand, we were introduced to Mot Daeng. Little white beans, not a strong taste, served in soups or salad, they soak up whatever sauce or soup they're served in. Except they're not beans, they're ant eggs.
In South Africa, I really liked the taste of Mopane. They have a hard cruncy exterior, and soft inside, tastes very much like falafel. Except they're not chick peas, it's a spiky caterpiller-like worm.
In Japan, we had fermented soy beans, called Natto. It's gooey, like snot, mixed with a hot mustard sauce, and when you pick it up with chopsticks, they leave a long strands of goo like spiderwebs. You serve it on a bed of rice and a raw egg yolk + soy sauce. One of my favorite breakfast foods. High in Vitamin K.
In Iceland, we ate cod cheeks, puffin and horse, and in Russia, we ate wild bear. But as Canadians, that shouldn't be quite so exotic... right?
Speaking of Canada, my Italian niece was horrified when we told her we were taking her out to eat these:
Ignorance is culinary bliss.
in Mexico, we had tacos de sesos - cow brains. Texture was what you would think it feels like. Rubbery on the tongue, no strong taste. Picks up any sauces or flavouring you put on it.
Chapulinas - grasshoppers with chilli powder. Basically a crunchy snack, chilli powder delivery system. The worst part is burping up really bad aftertaste. They sell you minty chewing gum after eating.
In Ecuador, we ate roasted cuy - guinea pig.
In Thailand, we were introduced to Mot Daeng. Little white beans, not a strong taste, served in soups or salad, they soak up whatever sauce or soup they're served in. Except they're not beans, they're ant eggs.
In South Africa, I really liked the taste of Mopane. They have a hard cruncy exterior, and soft inside, tastes very much like falafel. Except they're not chick peas, it's a spiky caterpiller-like worm.
In Japan, we had fermented soy beans, called Natto. It's gooey, like snot, mixed with a hot mustard sauce, and when you pick it up with chopsticks, they leave a long strands of goo like spiderwebs. You serve it on a bed of rice and a raw egg yolk + soy sauce. One of my favorite breakfast foods. High in Vitamin K.
In Iceland, we ate cod cheeks, puffin and horse, and in Russia, we ate wild bear. But as Canadians, that shouldn't be quite so exotic... right?
Speaking of Canada, my Italian niece was horrified when we told her we were taking her out to eat these:
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In many countries , and Canada at a point, you ate what was required to stay alive . Now many places consider it heritage and tradition so it still shows up. Allegedly in some parts of northern NZ and some out Islands “ long pig “ is still very occasionally eaten. The Franklin expedition ate it here in Canada .
I’ve never eaten a beaver tail either .
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I’ve never eaten a beaver tail either .
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Priller
Well-known member
Large swathes of Asia finds our love of drinking and eating the milk of farm animals largely revolting, especially in mouldy, curdled form. I work in an office with majority Chinese colleagues, and they not only find it peculiar, they're also mostly lactose intolerant, so see it as basically eating rotten food.
As someone with Italian heritage, I express love for my family with pork products. My Muslim and Jewish friends think I'm eating the most dirty and disgusting animal out there.
Italian food is considered by many to be the finest in the world, and they venerate 'cucina povere', or cuisine of the poor. It's mostly a product of the traumas in the country from reunification to the second world war, and many of their most cherished dishes were formed out of necessity, not excess. Excess formed what is American Italian food, and I know for damned sure which variant I prefer. Italy is a culturally fractured place, but one thing that unites them is a passionate and violent fury at what the rest of the world calls pizza and pasta.
It's all relative and largely cultural, hence preconceptions.
(except cannibalism, that's not relative and not the same thing as eating the whole slaughtered animal and not wasting bits or finding ways to make the unpalatable extremely palatable)
As someone with Italian heritage, I express love for my family with pork products. My Muslim and Jewish friends think I'm eating the most dirty and disgusting animal out there.
Italian food is considered by many to be the finest in the world, and they venerate 'cucina povere', or cuisine of the poor. It's mostly a product of the traumas in the country from reunification to the second world war, and many of their most cherished dishes were formed out of necessity, not excess. Excess formed what is American Italian food, and I know for damned sure which variant I prefer. Italy is a culturally fractured place, but one thing that unites them is a passionate and violent fury at what the rest of the world calls pizza and pasta.
It's all relative and largely cultural, hence preconceptions.
(except cannibalism, that's not relative and not the same thing as eating the whole slaughtered animal and not wasting bits or finding ways to make the unpalatable extremely palatable)
Excellent point.
Nobody is hiding the fact that some of the traditional meals come from a time when food (especially protein) was scarce. The art is making it as palatable as possible, and sometimes the result is super-tasty.
Everyone knows that haggis is a poor farmer's meal. The wife would take anything left over in the kitchen and stuff it in sheep's intestines for her husband's long day out driving cattle.
But man, is it ever delicious, with all the spices they put inside. And also served with whisky gravy! *chef's kiss*
When traveling to a foreign land, you can experience the culture many different ways. I look at sampling traditional cuisine like visiting a historical site, except you're doing it with your taste buds.
Traditional Hagis is sheep’s stomach , not intestines, that would be gross lol. It’s been made in Scotland since the 60s in sausage casing and was illegal in traditional form in Canada for about 50 yrs since we figured out some transmitting disease . I had it in the Orkneys in “ traditional form” , off the records . Family made a big deal of it . Black pudding , hagis , potato 3 ways . Yes any protein was a survival thing .
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lol, yes stomach. Not intestine.
I think I came back after the ban. I got some haggis (with the offending sheep lung intact) from a butcher somewhere around Eglinton and Spadina, can't remember the name of it.
It was okay, not as good as the stuff abroad.
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