Comments on: Braving the shark http://www.fuchsiadunlop.com/braving-the-shark/ Tue, 07 Feb 2012 08:53:01 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: juliana http://www.fuchsiadunlop.com/braving-the-shark/comment-page-1/#comment-388 juliana Tue, 17 Mar 2009 16:15:21 +0000 http://www.fuchsiadunlop.com/?p=495#comment-388 I was just going to suggest those embryo eggs that I found as a delicacy all over Vietnam. Hats off to you, you'd win the 'fear factor' food round hands down! I love 皮蛋, is it true that these century eggs were marinated in horse piss and herbs and then buried underground before they found the modern means to do it? My late grandmother told me that's how they did it and it's the ammonia that makes the eggs taste so rank. I grew up on both gorgonzola and century eggs and never saw them as similar. Thanks for drawing the reference at your talk! I was just going to suggest those embryo eggs that I found as a delicacy all over Vietnam. Hats off to you, you’d win the ‘fear factor’ food round hands down!

I love 皮蛋, is it true that these century eggs were marinated in horse piss and herbs and then buried underground before they found the modern means to do it? My late grandmother told me that’s how they did it and it’s the ammonia that makes the eggs taste so rank.

I grew up on both gorgonzola and century eggs and never saw them as similar. Thanks for drawing the reference at your talk!

]]> By: ken http://www.fuchsiadunlop.com/braving-the-shark/comment-page-1/#comment-358 ken Tue, 10 Mar 2009 15:43:18 +0000 http://www.fuchsiadunlop.com/?p=495#comment-358 Hey, I just stumbled across yr book on the Amazon listing of 2009 IACP cookbook finalists and am looking forward to getting to know you better, so to speak. As noted above, there may be some challenges right under yr nose. I'm sure you could stomach most of the things here, but you certainly wouldn't be the better for it! http://thisiswhyyourefat.com/ Hey, I just stumbled across yr book on the Amazon listing of 2009 IACP cookbook finalists and am looking forward to getting to know you better, so to speak. As noted above, there may be some challenges right under yr nose. I’m sure you could stomach most of the things here, but you certainly wouldn’t be the better for it!

http://thisiswhyyourefat.com/

]]> By: david adam edelstein http://www.fuchsiadunlop.com/braving-the-shark/comment-page-1/#comment-252 david adam edelstein Wed, 11 Feb 2009 20:30:15 +0000 http://www.fuchsiadunlop.com/?p=495#comment-252 The problem is, you're looking in the wrong direction. I'm sure the UK has the equivalent of our American roadside diners, with vegetables boiled to death, meat like shoe leather... learning to appreciate those foods would be a TRUE gastronomic challenge :-) The problem is, you’re looking in the wrong direction. I’m sure the UK has the equivalent of our American roadside diners, with vegetables boiled to death, meat like shoe leather… learning to appreciate those foods would be a TRUE gastronomic challenge :-)

]]> By: admin http://www.fuchsiadunlop.com/braving-the-shark/comment-page-1/#comment-250 admin Wed, 11 Feb 2009 08:41:26 +0000 http://www.fuchsiadunlop.com/?p=495#comment-250 Strangely, I tried balut - or, rather, the Vietnamese version of it - in east London, a few years ago. There was a shop near my home run by two Vietnamese brothers, and they had tehese eggs that I initially assumed were salted duck eggs. When I tried to buy some, they almost refused to let me, warning me that I would be horrified by their contents. Of course I took this as a challenge, and insisted on buying one to try. I took it home with a warning to eat it within a couple of days, before the embryo grew and sprouted more feathers! Eating it was a slightly weird experience - the embryo tasted a bit gamey, and the texture wasn't especially pleasant. I haven't tried lutefisk, but the Sichuanese preparation of dried squid sounds remarkably similar, and also yields a softly rubbery texture. Black pudding is delicious. Placenta I haven't tried! Strangely, I tried balut – or, rather, the Vietnamese version of it – in east London, a few years ago. There was a shop near my home run by two Vietnamese brothers, and they had tehese eggs that I initially assumed were salted duck eggs. When I tried to buy some, they almost refused to let me, warning me that I would be horrified by their contents. Of course I took this as a challenge, and insisted on buying one to try. I took it home with a warning to eat it within a couple of days, before the embryo grew and sprouted more feathers!

Eating it was a slightly weird experience – the embryo tasted a bit gamey, and the texture wasn’t especially pleasant.

I haven’t tried lutefisk, but the Sichuanese preparation of dried squid sounds remarkably similar, and also yields a softly rubbery texture.

Black pudding is delicious. Placenta I haven’t tried!

]]> By: James http://www.fuchsiadunlop.com/braving-the-shark/comment-page-1/#comment-248 James Wed, 04 Feb 2009 20:02:50 +0000 http://www.fuchsiadunlop.com/?p=495#comment-248 Well, there is balut, which you may have come across... http://en.wikipedia.org/wiki/Balut_(egg) Lutefisk is pretty low on my list, although it is probably similar to your rotting shark. http://en.wikipedia.org/wiki/Lutefisk I'm past the point where I "enjoy" these challenges, but these are the only two that defeated me. I had no problem with durian, scorpions, witchetty grubs (Australia), snakes and spiders... I've even eaten (and liked) this: http://tinyurl.com/av6lv But the top two really put me off. Oh, I am not sure I could cope with this: http://tinyurl.com/7hzhn Like I said, I'm past this point where I'll try something for the "challenge." Just give me a good meal and I'm happy! Well, there is balut, which you may have come across…

http://en.wikipedia.org/wiki/Balut_(egg)

Lutefisk is pretty low on my list, although it is probably similar to your rotting shark.

http://en.wikipedia.org/wiki/Lutefisk

I’m past the point where I “enjoy” these challenges, but these are the only two that defeated me. I had no problem with durian, scorpions, witchetty grubs (Australia), snakes and spiders… I’ve even eaten (and liked) this:

http://tinyurl.com/av6lv

But the top two really put me off.

Oh, I am not sure I could cope with this:

http://tinyurl.com/7hzhn

Like I said, I’m past this point where I’ll try something for the “challenge.” Just give me a good meal and I’m happy!

]]> By: admin http://www.fuchsiadunlop.com/braving-the-shark/comment-page-1/#comment-245 admin Fri, 30 Jan 2009 14:12:31 +0000 http://www.fuchsiadunlop.com/?p=495#comment-245 My father (a notorious cheese-hater) regards the smell of virtually any cheese as most non-Icelanders regard rotted shark. And there's a marvellous quote from one of the American scholar E.N. Anderson's Chinese sources that describes cheese as (I paraphrase - this is from memory) 'the putrefied discharge of some old cow's udder'. Thanks, Susan. I was actually quite disappointed at my lack of reaction!! My father (a notorious cheese-hater) regards the smell of virtually any cheese as most non-Icelanders regard rotted shark. And there’s a marvellous quote from one of the American scholar E.N. Anderson’s Chinese sources that describes cheese as (I paraphrase – this is from memory) ‘the putrefied discharge of some old cow’s udder’.

Thanks, Susan. I was actually quite disappointed at my lack of reaction!!

]]> By: Mr. Wozencroft http://www.fuchsiadunlop.com/braving-the-shark/comment-page-1/#comment-244 Mr. Wozencroft Fri, 30 Jan 2009 12:20:10 +0000 http://www.fuchsiadunlop.com/?p=495#comment-244 Casu Frazigu may be worth trying if you have an italian connection who doesnt mind operating outside the parameters of the law. Though I'm not sure if the Italys banning the sale of it includes it being gifted. The maggots in the cheese excrete enzynes that produce a extremely rotten, pungent smell and a soft creamy texture. I think its safe to presume that one persons rotten is anothers pure delight. Casu Frazigu may be worth trying if you have an italian connection who doesnt mind operating outside the parameters of the law. Though I’m not sure if the Italys banning the sale of it includes it being gifted.
The maggots in the cheese excrete enzynes that produce a extremely rotten, pungent smell and a soft creamy texture. I think its safe to presume that one persons rotten is anothers pure delight.

]]> By: Susan http://www.fuchsiadunlop.com/braving-the-shark/comment-page-1/#comment-243 Susan Fri, 30 Jan 2009 10:33:16 +0000 http://www.fuchsiadunlop.com/?p=495#comment-243 Hi there, Well, my hat's off to you. When we tried hakarl (rotted shark) in Iceland, it rankled our palates for days with an acrid ammoniac tang. Once was definitely enough! Susan Hi there,
Well, my hat’s off to you. When we tried hakarl (rotted shark) in Iceland, it rankled our palates for days with an acrid ammoniac tang. Once was definitely enough!
Susan

]]> By: quadruple boiled soups http://www.fuchsiadunlop.com/braving-the-shark/comment-page-1/#comment-242 quadruple boiled soups Fri, 30 Jan 2009 08:46:31 +0000 http://www.fuchsiadunlop.com/?p=495#comment-242 Muktuk! Muktuk!

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