Posted on 07/20/2008 11:05:47 AM PDT by Daffynition
I’ve had a rule against greenish innards for most all of my life.
Thought I’d like crawfish, but suckin’ the head just didn’t quite go along with my principles.
I remember that Hostess used to have a bakery item they called Snowballs. The frosting was white. Some genius in marketing apparently was convinced that if the frosting was colored yellow, that the new product would be a great success. Apparently, this person was from the southern part of the country, and was not familiar with the idea of, "don't eat the yellow snow."
I would think “don’t eat that stuff” would be a no-brainer. Gross.
Whew! I was worried there for a second- I know a guy named Tom O’Malley
In the immortal words of Tom Horn, the cowboy enforcer, “I ain’t never et a bug that big before!” Ew. Lobster. Giant cockroach.
The same guy said about Sushi; “The Japs call if food,.... we call it bait!”
The green stuff was my favorite part when I was a kid.
I also liked raw sea urchins, too.
I never eat sea insects so I’m safe I guess.
You know I love all Sushi but I wouldn’t feed a Democrat a sea urchin, thats just plain nasty.........
Unfortunately, Portuguese restaurants seem to have a habit of mixing the Tomalley with bread crumbs. How do I tell Joao and Carlos to change their recipe just for me?
Eating a lobster is a pretty barbaric experience ...not too many things that I eat get torn from limb to limb with such pleasure!
I’ve not had that many crawfish ... you’d need 1K of them to equal a good-sized lobster. ;)
Whew! I was worried there for a second- I know a guy named Tom O’Malley
***Similar thoughts here, my last name is O’Malley. Paging some other O’Malleys for this possibly humorous play on the name.
LOL
http://www.sushifaq.com/sushi-items/sushi-items-uni.htm
(That’s just the gonads—probably the best tasting part to the uninitiated.)
Sure, it’s Irish-Mexican food.
That icky green stuff serves as the liver and pancreas of the critter ... I’ve never developed a taste for it, although many consider it as delicacy. It really doesn’t taste that good anyway .. and it does look awful.
So when you think about all the toxins getting filtered and trapped in that stuff ... fugetaboutit! ;)
I won’t argue that raw sea urchin is an acquired taste.
You can also scramble and fry the innards like eggs, if you like them cooked (this gives urchins their other name, “sea eggs”).
You should avoid eating his innards, just to be on the safe side.
You should try soft shelled crabs.
My mother used to fry them up for sandwhiches.
Whole fried crab--shell and all--between two slices of bread. Yummy!
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