The 10 Weirdest Dishes

New York Magazine ^ | 09/05/01 | Jay Cheshes

[boltfromblue]

Whyever do they not solve some of NYC's problems by serving Cooper's Entrecòte, (grilled on broken wine barrels) and seasoned with a little oil and plenty of shallot? A musky titilation for the tongue - - rat.

[the irate magistrate]

I believe that I'll just stick my favorite.

Sardines and crunchy peanut butter sandwich, on raisen bread, slathered in Hines catsup.

Goes well with a cold glass of catfish gravy.

[oceanperch]

How about Bahloot (sp_). It is a Filipino specialty. For those easy to quease I will not write a description. It is known that you must be drunk and in the dark to eat this type of large egg.

[christie]

Just in case we do volume #356.

[lawgirl]

You people are nasty, just nasty!! ROFLOL!

[lawgirl]

Cracklings?

[logos]

I can't believe no one has mentioned mountain oysters yet. Yummy!

[crazy aunt in the attic]

Schmalz

[T'wit]

All we have to go on is: a northern German dish that's mostly fat with crunchy stuff -- which seems to be both the Schmalz and the cracklings, so to speak... I'm not sure we've found a name yet.

Schmalz is simply lard, or in Jewish usage, I believe, chicken fat. It you render lard, the cracklings are the delicious little bits of browned meat or rind that float up. Mix them in corn bread for that old-fashioned flavor. (Try to find a recipe for cracklings in modern cookbooks!) Likewise for rendering beef suet, if only a few steak trimmings -- delicious little dabs of pure calories for your potatoes. Likewise for rendering chicken skins.

The pioneers preserved pork and other meats over winter simply by immersing them in a barrel of lard. That technique probably came from the old world, and it may have been a "dish" to serve the greasy meats from the lard barrel. But who knows? I'm out of guesses.

[Silly]

How about:

"Duck and fennel omelette on a bed of scallops and Hollandaise sauce with truffles and sweetbreads..."

from Manhattan Murder Mystery

[SunkenCiv]

12/31/1969 -- this may be the earliest FR thread. ;')

[bannie]

Did someone say, "Weird Dishes"?

[KimmyJaye]

Okay.

That beats my mother's favorite sandwich. Tuna salad with grape jelly on top.

It still makes me gag just thinking about it.

[Xenalyte]

You put chocolate on liver, you still have liver.

Blech.

[Xenalyte]

I was wondering how on earth you eat the little guys. Do you have to de-shell and de-claw 'em first?

I used to work for the Tony's restaurants here in Houston, and once had occasion to ask a manager I was dating why shrimp 'n' pasta dishes come with the shrimps' tails still in shell. He explained that the tail shells stay on "because we don't want patrons to think we're overhandling the shrimp."

I tried for almost a year to convince him that while they're shucking the rest of it, they can go ahead and take the tail shell off. He never bought it.

[Xenalyte]

Nothing doing.

I can't eat anything that watches me eat it. (Insert your own joke here.)

[ClearBlueSky]

That all sounds repulsive.
The worst I've had is chocolate covered ants.
Hot as hell- what a waste of chocolate. I thought they were Raisinets- what a surprise!

[A CA Guy]

For me the weirdest dish is Angelina Jolie.

[Xenalyte]

Why screw with the corn flakes? That's, like, a whole extra step.

[Xenalyte]

Lard you use when frying or scrambling eggs. Put a tablespoon in the skillet, and I promise your eggs will wow you.

I'm getting a bit drooly just thinking about eggs fried in bacon grease . . .