Skip to comments.
The 10 Weirdest Dishes
New York Magazine ^
| 09/05/01
| Jay Cheshes
Posted on 09/05/2001 5:38:43 AM PDT by Orual
click here to read article
Navigation: use the links below to view more comments.
first 1-20, 21-40, 41-60, 61-80 ... 181-188 next last
1
posted on
12/31/1969 4:00:00 PM PST
by
Orual
To: Orual
2
posted on
12/31/1969 4:00:00 PM PST
by
dighton
To: Orual, Darth Reagan
These dishes pale in comparison to the master pieces created on Iron Chef. Where else can one find
soft cod roe ice cream? Or the ever popular
Frog fish liver/lily bulb with leek soybean paste?
Allze Cuisine!
To: Orual
I have a friend who's mother used to make Rhubarb Soup. I never did taste it. In fact, when I was visiting and was offered a smigeon I lost my appetite and had to suffer through the rest of the meal.
4
posted on
12/31/1969 4:00:00 PM PST
by
Slyfox
To: Orual
#3
Flash-Fried River
Crabs
Sushi Samba 7 skips the slaughter
and fries their crabs alive.
$9.75 at Sushi Samba 7
The Dish: Think of them as potato chips with legs. Dancing around in a jar
atop the sushi bar, these restless crustaceans look like giant bugs. Until,
that is, the chef plucks the little critters from their receptacle and plunges
them -- live -- into hot oil. Zap! Theyre crisped in place like the residents
of ancient Pompeii. But dont be afraid: "They actually taste like popcorn a
little bit, believe it or not," says manager Paul Guerzon.
The Restaurant: At Sushi Samba 7 (87 Seventh Avenue South),
caipirinhas, bossa nova, chorizo and wasabi are all served up in a fab
Mondrian-in-the-tropics decor.
Potato chips with legs!!!! ROFL !
5
posted on
12/31/1969 4:00:00 PM PST
by
tet68
To: Orual
While in Scotland last month I had a bowl of
Shark Fin Soup and it was great!
And no, I did not have any Haggis.
To: Cagey
Scrapple bump.
7
posted on
12/31/1969 4:00:00 PM PST
by
riley1992
To: Orual
From an heirloom cookbook my mother picked up from Nova Scotia:
Baked Seal Flippers
8
posted on
12/31/1969 4:00:00 PM PST
by
strela
To: Phantom Lord
I don't know ... this all sounds pretty tame to me. Once, as the guest of honor at a banquet in South Korea, I was offered my choice of either chicken eye balls (sauteed, I think) or raw sea slug.
Then, of course, there's the ever popular Southeast Asian dish of raw monkey's brains, eaten out of the top of his little skull while he watches until he dies...
Yummy!
9
posted on
12/31/1969 4:00:00 PM PST
by
logos
To: Orual
I love Fruit Loops and mayo with licorice whips on a seven grain bun.
Also you must try a roll of wonton wrappers stuffed with wintergreen mints covered with a blended sauce of lime juice and gatoraide.
Wash it all down with a frosty mug of clam juice.
To: Orual
In Cologne, Germany, there's a specialty called "Zwiebelmett," which consists of a mixture of raw ground pork, raw ground beef, and spices--sort of like steak tartar without the raw egg. It's eaten on a hard roll with dutch cheese, onions, and paprika. Once you get past the initial revulsion, it's pretty good. I once ordered the Cologne Cold Plate at a pub. It consisted of zwiebelmett, raw bacon, other raw cold cuts, vegetables, and raw blood sausage. I spent a little more time than usual in the restroom the next day.
Culinary adventures in Japan: fish brains, eel livers, raw duck, an anchovy-filled donut, ...
To: riley1992
I found this interesting piece for you.
"You may have been wondering what kind of product would flaunt the fact that it contains no snouts? . The answer is scrapple. What is scrapple? Scrapple is a breakfast meat product which has been attributed to the Pennsylvania Germans. However, although the Amish and Mennonites may still consume and produce some of this delicacy, the world's largest producer of scrapple is my home state of Delaware."
"By the way, some purveyors of scrapple still insist on including the snouts in their product. And we appreciate it. Finally, it is important to note what scrapple is not. Scrapple is not for vegetarians, those who keep kosher, or those with weak stomachs."
12
posted on
12/31/1969 4:00:00 PM PST
by
Cagey
To: freedomson
I love Fruit Loops and mayo with licorice whips on a seven grain bun. Also you must try a roll of wonton wrappers stuffed with wintergreen mints covered with a blended sauce of lime juice and gatoraide.
Wash it all down with a frosty mug of clam juice.
This menu makes my beer on Corn Flakes sound tame!
To: Cagey
Scrapple is not for vegetarians, those who keep kosher, or those with weak stomachs.Or for those with any modicum of taste.
To: riley1992
I've never tasted modicum? Is it an appetizer?
15
posted on
12/31/1969 4:00:00 PM PST
by
Cagey
To: Phantom Lord
In New Zealand I had some kind of fish that is supposed to be a delicacy, it is a small fish, chopped into a paste & fried in a pattie & its for breakfast. Ugh! It tasted like bait! Was it White Fish? Some New Zealander help me out.
16
posted on
12/31/1969 4:00:00 PM PST
by
Ditter
To: Cagey
Well, it is a very small portion so I suppose it could be considered the appetizer.
To: Cagey
I thought Scrapple was a skin disease?
18
posted on
12/31/1969 4:00:00 PM PST
by
Ditter
To: Cagey
I've never tasted modicum? Is it an appetizer?It's the main seasoning in soup du jour.
19
posted on
12/31/1969 4:00:00 PM PST
by
dighton
To: Ditter
I thought Scrapple was a skin disease? And I thought it cured skin diseases. Kind of like getting your oil changed in a way.
20
posted on
12/31/1969 4:00:00 PM PST
by
Cagey
Navigation: use the links below to view more comments.
first 1-20, 21-40, 41-60, 61-80 ... 181-188 next last
Disclaimer:
Opinions posted on Free Republic are those of the individual
posters and do not necessarily represent the opinion of Free Republic or its
management. All materials posted herein are protected by copyright law and the
exemption for fair use of copyrighted works.
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson