Are you a picky eater?

[MagnusTheBrewer]

The very thought of consuming frogs make me sick to point of vomiting.

Rat on a stick? Snake is alright if not over cooked. I've eaten a lot of questionable protein marinated and grilled on skewers cooked on small grills. I no longer ask, just point and hold up fingers for how many. Good eats.

 

[whm1974]

Rat on a stick? Snake is alright if not over cooked. I've eaten a lot of questionable protein marinated and grilled on skewers cooked on small grills. I no longer ask, just point and hold up fingers for how many. Good eats.

That would highly depend on just where it came from and what its diets was.

 

[IBMJunkman]

Soylent Green.

I wouldn't eat them either.

 

[Muse]

I picked a live caterpillar out of my food today, threw it in my compost bucket and wished it luck.

 

[Muse]

I don't eat internal organs. If that's what you're serving me for dinner at your house, I'll eat them out of politeness, but *I'd never buy them myself.

*AFAIC, one of my favorite meats; sausage, is made from the finest cuts available, and I don't want to hear otherwise :^P

I was once served a rabbit that my brother brought home from med school, served up by his wife. I've never eaten rabbit again, not that I've been offered any AFAIK.

I made my own sausage this afternoon from a very lean pork roast (and I cut off any fat I could see), plus some herbs, spices, etc. (sage, thyme, nutmeg, paprika, salt, pepper, ginger, onion). It was very delicious and relatively healthy... most sausage is well over 50% fat, usually 70+% of the calories are from fat. I made this with 2 lb. of pork, so most of what I made is in the freezer.

Recipe:

1 lb. pork, ground
1t salt
pepper 1/2t
sage (rubbed) 1/2t
ginger 1/8t
nutmeg 1/4t
thyme 1/4t
paprika 1/4t
water 2oz
onion

 

[Chaotic42]

LIES!!

Sausage is only made from tender, juicy strips of the cleanest, freshest meat available. The animals pre-marinated themselves by only eating herbs and spices for their last months because they wanted to obtain optimal flavor. They weren't even slaughtered, they chose to die because they're passionate about great sausage.

Trust me, I'm a sausologist and dabble in sausonomy.

 

[Muse]

I'm more picky than I used to be because I feel compelled to eat healthy. I'm not fanatical about it and I do indulge sometimes, e.g. when I eat out, possibly, or at holiday parties, but as a rule I try to eat healthy. I pay attention to labeling, I read health advisories. I tend to buy organic produce, in particular for items that they say it really matters. That info is readily available online.

 

[Muse]

Sausage is only made from tender, juicy strips of the cleanest, freshest meat available. The animals pre-marinated themselves by only eating herbs and spices for their last months because they wanted to obtain optimal flavor. They weren't even slaughtered, they chose to die because they're passionate about great sausage.

Trust me, I'm a sausologist and dabble is sausonomy.

Reminds me, I heard a PSA yesterday about suicide prevention and they mentioned suicidology!

Edit: Looking it up, there is an American Association of Suicidology!

 

[lxskllr]

Sausage is only made from tender, juicy strips of the cleanest, freshest meat available. The animals pre-marinated themselves by only eating herbs and spices for their last months because they wanted to obtain optimal flavor. They weren't even slaughtered, they chose to die because they're passionate about great sausage.

Trust me, I'm a sausologist and dabble in sausonomy.

Knowledgeable, intelligent members like you are why I stick around this site. We get the occasional troll that posts nonsense and lies, but members like you are here to set the record straight. Thank you for your service sir :^)

 

[MagnusTheBrewer]

I was once served a rabbit that my brother brought home from med school, served up by his wife. I've never eaten rabbit again, not that I've been offered any AFAIK.

I made my own sausage this afternoon from a very lean pork roast (and I cut off any fat I could see), plus some herbs, spices, etc. (sage, thyme, nutmeg, paprika, salt, pepper, ginger, onion). It was very delicious and relatively healthy... most sausage is well over 50% fat, usually 70+% of the calories are from fat. I made this with 2 lb. of pork, so most of what I made is in the freezer.

Recipe:

1 lb. pork, ground
1t salt
pepper 1/2t
sage (rubbed) 1/2t
ginger 1/8t
nutmeg 1/4t
thyme 1/4t
paprika 1/4t
water 2oz
onion

Sausage needs a good amount of fat to carry and enhance flavor. Also, to keep it from being mealy and disgusting texturally.

 

[zerocool84]

Any vegetable pickled. It's just too much of a strong sour/vinegar taste to me.

Also balut, you can Google that one.

 

[Muse]

Sausage needs a good amount of fat to carry and enhance flavor. Also, to keep it from being mealy and disgusting texturally.

Dunno, man, I fried up a piece and it was pretty darn good. Served with home fries! Like they say, you can't have everything. Pick yer poison.

 

[Muse]

Knowledgeable, intelligent members like you are why I stick around this site. We get the occasional troll that posts nonsense and lies, but members like you are here to set the record straight. Thank you for your service sir :^)

Chaotic42 has a stellar sense of humor, also wears a real nice cologne.

 

[zinfamous]

I can outeat Andrew Zimmern. I can't think of anything I won't eat. I pretty much like all seafood, raw or cooked. I like pretty much all veggies and fruits. Pretty much all meat. I even like organ meat. I'm struggling to think of something I don't like or won't eat.

we need to get you and @Ns1 to throw down over some bull penis.

 

[zinfamous]

There's nothing nasty about squid ink. You guys never had squid ink pasta?

Nasty is fermented seafood. Raw and cooked seafood are easy grade school stuff. Fermented seafood is another level. Like college level. You have to be hardcore to eat and enjoy the stuff. When I think of nasty seafood, I think of fermented shark. I never had it but I can imagine how it tastes. I've had fermented skate and that stuff is pretty nasty. But it grows on you and I imagine it's the same way with fermented shark. The strong ammonia taste and smell definitely clears your sinus in a hurry. Likewise with fermented raw oysters. If you enjoy that, raw or cooked oysters are piece of cake.

Ah, you need to get to the Faroe Islands, then. I guess if you can handle it, you can eat anything

https://www.newyorker.com/magazine/2018/06/18/koks-the-worlds-most-remote-foodie-destination

 

[lxskllr]

Ah, you need to get to the Faroe Islands, then. I guess if you can handle it, you can eat anything

https://www.newyorker.com/magazine/2018/06/18/koks-the-worlds-most-remote-foodie-destination

I wonder how long you can survive on akvavit? :^D

Fuck that stuff. I'll eat the clams they don't want, and drink.

 

[ponyo]

we need to get you and @Ns1 to throw down over some bull penis.

Ns1 technically didn't eat bull penis. He spat it out like a girl. So that doesn't count. He can't even handle canned oysters. How is he going to handle fermented spicy oysters when he can't even handle canned stuff?

 

[nakedfrog]

Incredibly.

And I hate it. I try to expand the palate but, for many things I imagine never and any personal hell would offer only those things.

I've been meaning to take some of those taste tests - because there are things that I've tasted and it is just incomprehensible that others could find that enjoyable. I'm looking at you, most vegetables. There's more or less something wrong with me, in a way, and that wouldn't surprise me. lol some taste sensitivity that just ruins things for me.

There's a texture aversion going on as well, but for the most part I can overcome those for otherwise edible foods. I'll eat foods that I don't enjoy, just knowing that those are foods I need to eat more of.

Some just don't make the cut in their standard unfit for human consumption forms, but I try to supplement as best I can.

I can identify, but it doesn't particularly bother me.
Had some salmon sushi when was on a date a few years ago, it was extremely difficult not to vomit at the table.

 

[destrekor]

I can identify, but it doesn't particularly bother me.
Had some salmon sushi when was on a date a few years ago, it was extremely difficult not to vomit at the table.

It wouldn't bother me if that didn't make me realize how terrible my overall nutrition is. I try to make up for it with supplements, but still missing a lot of the greens which are chock full of things that may be what helps prevent certain cancers.

I tend to be a bit of a hypochondriac, but after some worries in regards to intestinal/colon health, I can't help but recognize that, my god man, I've been basically asking for colon cancer with my average diet throughout the majority of my life. I knew it would come back to haunt me. Of course I may be fine in the end, but the science is becoming quite clear that everything in the plant family offers an abundance of defensive measures, and plenty of natural fiber to grease the tracks.

 

[Stopsignhank]

I am a picky eater and I do not make any attempt to hide it. My standard line when ordering food is "No tomatoes or onions" Raw onions are just evil. I can eat them when they are cooked down to nothing, but I can't take any chances that they will be on the food raw.

Now the fun is going on a two week trip to China with a picky eater who does not like Chinese food. I had been there many times and tried to help him out since it was his first trip. However when he chose to eat at Mc Donald's twice on the same day I stopped being so helpful to him and started picking where we would eat.

 

[bigboxes]

I'm struggling to think of something I don't like or won't eat.

Brain?

 

[JEDIYoda]

One thing I was fond of as a kid was liver and onions, of which I am still fond!!
Liver is so good!!! I mean it is just soooo good!! When cooked properly Liver is the epitome of fine dining!!!

 

[Muse]

If it's on my plate, I'll eat it, I won't pick at it. But I am careful what I put on my plate. I'm not super adventurous when it comes to exotic food and cooking. Where I live there's plenty of that around. I was in Oakland Chinatown yesterday. I've seen a lot of things in the shops there that I'd never dream of eating! You won't get me to try them.

One thing I was fond of as a kid was liver and onions, of which I am still fond!!
Liver is so good!!! I mean it is just soooo good!! When cooked properly Liver is the epitome of fine dining!!!

I like liver and onions, I make it once every few years when the notion hits me. I do put Heinz catsup on it, though.

 

[whm1974]

I like liver and onions, I make it once every few years when the notion hits me. I do put Heinz catsup on it, though.

That is so gross.

 

[WelshBloke]

That is so gross.

Ketchup on liver and onions makes me feel slightly nauseous as well!

Things I do not like. French anduilette, it smells like a cross between a farmyard and a belch. It really is nauseating.
Spanish snail stew. Again it smells revolting, although my son managed to somehow ask for seconds when he had it. I'm fine with snails French style (although they are a bit pointless).
Fresh oysters. They remind me of having a chest infection. They are the texture of phlegm and taste salty and slightly fishy. And as they are cold the phlegm thing is even more disgusting.

I'm not huge on tripe, its squishy and mushy and doesn't taste of a lot.