What's the craziest thing you've ever eaten?

Pickled pigs feet, I really don’t remember what it tasted like it was so long ago. Then again I’m Japanese and I also grew up eating things like Shiokara that’s fermented fish intestines. Oh and my favorite part of the fish the eye balls! My parents used to also take the spine of fish after filleting it, salt the it really well then fry till the bones got crispy. We would then crunch on the bones and crack the spine disks apart to suck on them. All that plus a lot more, and I still don’t like livers, beef, chicken, or what ever.

One of my boogers.

I was 3, at the time.

Curried Goat or Wild Boar Stew.

Beef heart and tongue. Bull testicles. Squab.

A paintball. True story. I did spit it out once I realized it wasn’t a round gum piece but you always manage to swallow a little of everything you try to spit out. It did not taste good.

A paintball? OMG!

I sure hope it didn’t kill you.

Yea, it was in a bowl on the coffee table at a buddies house so logically I assumed it was candy. He had a good laugh at that one.

I found out what wax fruit was, when I was little, after trying to take a bite out of a wax apple.

Being a foodie, i will try just about anything as long as i know its being prepared properly by cooks whom i trust. Many “fear factor” type items are delicacies when prepared right. I’ve eaten just about ever organ and lots of unusual; animals in some of NY’s finest restaurants. When i travel to unfamiliar countries i also always experiment eating foods that i am not accustomed to.

its all crazy.

To answer the question though… one of my favorite delicacies is pretty crazy… fried pig jowl… Momofuku Ssam has a seasonal salad topped with the stuff. It includes heirloom apples, honey comb, and some nuts i think. it is topped with the thin slices of crispy pig jowl. i like to refer to it as “face bacon.” it is the best tasting bacon ever!

Sue: You should have said baby pigeon.
In context, it sounds a lot more impressive!

Our high school science teacher was a little nutty.
He’d bring in stuff like bull testicles and placenta for us to taste.
And I have to say he was a pretty good chef, as they were all quite tasty.

Where again is that “Stop Following” button?

Puffer fish, or Fogu (hope I spelled it right). That was one of the coolest experiences ever. I had to sign a waiver before I could eat it!

Oh, I remember my mom always making puffer fish soup. Nothing special tasted just like fish soup.

Beef heart baked with stuffing is one of my favorite meats! Also pickled beef tongue. I didn’t know they, or the Rocky Mountain oysters, were considered crazy. Wow! -what a person learns here!

Tell me doesn’t beef tongue remind you of beef brisket?

@ cooksalot, i recently had the most tender beef tongue ever at my favorite restaurant. I’ve bnever been a big fan of tongue but it was cooked in a way that the texture almost resembled pate. It was like no tongue i have ever tried before. For those who have never tried it beef tongue normally does have a tougher consistency, resembling corned beef or brisket.

MarcisMyHero, that is how it is supposed to be- I have never eaten any that was tough- but I learned from my mother how to slow roast it or pickle it.
First you scrub the tongue, then put it in a roasting pan with water in the bottom, at least an inch to 2 ” deep. Roast the tongue at 300 degrees for at least 2 hours, or more, depending on the size- in the covered roaster – make sure there is always water in the roaster. When it is tender and done, remove the skin and slice it for serving. Very tasty with horseradish sauce or what ever you like.

like pate huh? I wonder if pressure cooking it would help tenderize it too. @greylady I’ve never had it roasted. My mom always made it like she would corned beef. First she would boil it then skin it.

baby goat ribs and they were really good.

@cooksalot. Maybe that is why you thought it was tough. Maybe it cooked too fast that way. My mother only boiled it when she was going to pickle it. It needs to stay firmer after it is skinned, and when you put it in the brine for a while. But it is tender after pickling, too. I have not tried a pressure cooker, but it probably would be fine.

I’ve had camel, and being an Aussie, I have of course eaten Kangaroo on many occasions.

Goat was just too gamey tasting for me.
@greylady it could be. But then again she may have done it that way since I love corned beef, and she knew I would eat it then.

bitter melon soup. I made it based on a description from the guy at the farmer’s market who sold it to me. He didn’t speak English so well, so I’m not sure if something got lost in translation. It was bitter, but it also had this delightful crunchy, nutty taste before the bitter kicked in. My family wouldn’t eat it after the first taste. Sigh.

Uhm, yeah it is bitter. Really bitter used to have that as a kid too. Then I got old enough to say no mom don’t like bitter.

I love bitter melon, cut up and served raw in a mixture of soy sauce, oil, and garlic. Kind of like a raw pickle.

I’m part Chinese and grew up eating weird things at Chinese wedding banquets (the stuff you don’t see on the menus). Birds’ nest soup. Sea Cucumber. Chicken feet (YUCK!!!). I’m also part Mexican and grew up eating every kind of meat (javelina, goat, rabbit) stuffed into tamales.

Oh, see I love Bird’s Nest Soup, Sea Cucumber, and Chicken Feet Soup. Of course I love Pig’s Feet Soup too. Just I had to stop making it since my husband complained about the third time I made it. LOL!

But do you like eating chicken feet? That cartelaginous goo? I’ll try anything once, but that does not get a second try. Of course, I’m not an okra fan, either.

Hee, that was the best part of the chicken feet.

Worst part peeling them.

Gah! Please…no talk of peeling feet.

Mine peel. But, I don’t eat them ;)

LOL!

Chicken feet is one of the few foods that i have had and strongly disliked.

Has anyone ever eaten Pig Tails before?
Once again my favorite restaurant makes them. It is a special item because they cant get enough tails to keep it in stock. Any time they have it i have to get it. The way they prepare them is a multi-step process. I believe they brine, braise, fry, and then coat with a special homemade spicy plum sauce. Its served with some thin cucumber slices. They taste like the best baby back ribs ever! The meat just falls from each little cartilaginous bone. Seriously. If you need further proof ask Breedmitch. I know he is a fan as well.

Just the ones we pulled off the Kalua Pig when it came out of the Imu.

Chicken feet, pig’s intestines, pig’s ears, tripe, boar.

Take your pick.

I keep waiting for someone to say scorpions or grubs or other insect foods that most westerners think sound really, really gross.

Oh. Yesterday I tried a chinese peppercorn. It’s mean to cook it in oil, then be removed before you put something else in. I found out why. It didn’t hit at first, but then, this very strange flavor took over one half of my mouth, and as it got stronger, I couldn’t stand it, and tried to spit it out, but it wouldn’t go, and then I felt like gagging.

My recommendation: do not eat these things whole or raw. The flavor is way too intense.

Oh, yeah @princessvince Wild boar is always good. In Hawaii they cure and dry it. Then when you want to eat you slice it and fry it. It’s called Piipii Kaula.

Craziest thing I almost ate:
When I was a toddler, my mother found me sucking on the diamond that had fallen out of her wedding band.

Kru: Sure beats drinking Goldschläger.

I never said I was a cheat date.

oops, that’s “cheap date”

Turtle. In ginger sauce. Delish. Sorry.

Oh I’ve also had Sea Cucumber, kind of like a sea slug. Opihi, sea snails, and Shio Kara that’s aged fish intestines.