most unusual food you've eaten?
 | most unusual food you've eaten? |  |
 Posted: Wed Jul 23, 2008 12:48 pm |
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| tessintrnc |
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My daughter went to a new restaraunt in the Uk that specialises in unusual food. She had kangaroo steak and her other half had aligator tail. Whats the most unusual food you have eaten and where? Mine was breadfruit curry in Sri-lanka (had to try it to see why all the fuss from Captain Bligh), and Ostrich steak in linconshire!!
(both were delicious by the way)
Tess |
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| Posted: Wed Jul 23, 2008 1:00 pm |
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| CBBB |
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| I had a fish, beef and chicken stew in Nigeria which was so hot it blew my head off when I ate it and the other end later on! |
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| Posted: Wed Jul 23, 2008 1:03 pm |
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| kangaroo |
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| Emu Steak. Very tender and tasty - rich. |
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| Re: most unusual food you've eaten? | |
| Posted: Wed Jul 23, 2008 1:07 pm |
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| halil |
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| tessintrnc wrote: |
My daughter went to a new restaraunt in the Uk that specialises in unusual food. She had kangaroo steak and her other half had aligator tail. Whats the most unusual food you have eaten and where? Mine was breadfruit curry in Sri-lanka (had to try it to see why all the fuss from Captain Bligh), and Ostrich steak in linconshire!!
(both were delicious by the way)
Tess |
i also had kangaroo , horse and ostrich steak in europe .
kokereç (lamb intestines) and işkembe soup(Soup made of sheep stomach )in Turkey.
İşkembe çorbası, patsas (πατσάς), is a tripe soup prepared in Turkey , Greece, Bulgaria, Macedonia, Serbia and the Balkans. It is often seasoned with vinegar or lemon juice.
Serbian and Bulgarian versions of this soup are called Shkembe chorba and the Macedonian one is called Chkembe chorba. In Serbia, this soup is made of fresh tripe cooked with onions, garlic and ground red paprika. It is usually seasoned with fried bacon and more garlic, sometimes thickened with flour (запршка).
The Greek version is - somewhat incorrectly - called patsás (πατσάς), from the Turkish word paça 'cuff' or 'foot'. (Though skempés {σκεμπές}, from Turkish işkembe; 'tripe' is also used.) The Greek version sometimes uses calf feet; it may be seasoned with red wine vinegar and garlic (skordostoubi), or thickened with avgolemono.
The Romanian name is "ciorbă de burtă", having as a variant "ciorbă de ciocănele" (soup from pig legs), similar in preparation and serving.
Another different type of tripe soup common in Czech Republic is drstkova polevka (drťková polévka). It is also well known as a hangover remedy.
http://en.wikipedia.org/wiki/%C4%B0%C5%9Fkembe
Kokoreç is a Turkish dish of Balkan origin, made of seasoned, skewered lamb intestines. Intestines of suckling lambs (süt kuzusu) is most favored for this dish. It's a delicacy and not a standard menu item in restaurants. It can be found in street vendors and some specialized restaurants only. As with all intestine-based food, it has a long and important process of washing and cleaning.
There are several ways to cook kokoreç. One way is to cook it similar to Döner, but with a horizontal skewer this time (see also Rotisserie). The intestine parts are stacked together on the skewer in the shape of a horizontal cylinder. This sort can be found in street vendors mostly. The stack is cooked by radiant heat from gas fired burners or electrical devices. The most popular heating method is charcoal fire which gives an extra rich flavour. After it's cooked, the meat is chopped and put in a half or quarter portion of Turkish bread (somun). Some add tomatoes or spices in it. It all depends actually on the cook or your own wish.
Another way to cook is to chop it after cleaning, mixing it with chopped tomatoes and green peppers. It's then cooked on a big griddle in large quantities, with hot red pepper and oregano added. It's constantly mixed and chopped by the cook using two spatulas in his hands during cooking. When done, the dish is kept warm aside on the griddle until someone orders a serving.
There are several ways of serving it. It is usually served as a sandwich in form of Yarım Ekmek Kokoreç (Half-Bread) or Çeyrek Ekmek Kokoreç (Quarter-Bread). It may also be served without bread, on a plate, as a normal dish.
Kokoreç is usually served with Ayran, Beer or Cola. Pickled hot green peppers or pickled cucumbers may be served as side-dishes.
Şampiyon is a famous kokoreç restaurant in Istanbul's Beyoğlu district. Mercan is another well known place with its kokoreç. These two have locations both in Beyoğlu and Kadıköy districts.
http://en.wikipedia.org/wiki/Kokore%C3%A7 |
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| Posted: Wed Jul 23, 2008 1:44 pm |
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| tessintrnc |
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| Thanks Halil!! Usually your foodie comments make my mouth water - but Tripe and intestines don't!!! I would taste them (as I am quite adventurous) but not sure if I would like them!!! I did try the sheeps brain meze at Canaps in Alsancak, but wasn't keen............. |
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| Posted: Wed Jul 23, 2008 2:03 pm |
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| Agios Ionas |
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I've had kangaroo tenderloin, ostrich tenderloin, deer - smoked/dried/steak/tenderloin, elk - smoked/dried/steak/tenderloin, reindeer - smoked/dried/steak/tenderloin, boar - smoked/chops, snails, ptarmigan, shark, stingray, (European) eel, smoked beaver, bear steak, rabbit in paella and hare tenderloin. Whether these things are unusual or not I leave for you to decide.  |
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| Posted: Wed Jul 23, 2008 2:06 pm |
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| purdey |
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Dog in Sierra Leone
Sea slug in Thailand
Deep fried Mars bar in Scotland
Yorkshire pudding in Lancashire, yuck. |
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| Posted: Wed Jul 23, 2008 2:11 pm |
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| tessintrnc |
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| Agios Ionas wrote: |
| I've had kangaroo tenderloin, ostrich tenderloin, deer - smoked/dried/steak/tenderloin, elk - smoked/dried/steak/tenderloin, reindeer - smoked/dried/steak/tenderloin, boar - smoked/chops, snails, ptarmigan, shark, stingray, (European) eel, smoked beaver, bear steak, rabbit in paella and hare tenderloin. Whether these things are unusual or not I leave for you to decide. |
I had rabbit in Paella in Spain quite a few years ago, and I believe that this is more traditional than chicken? I love rabbit - but have never tried Hare. Where did you eat Bear and Beaver? |
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| Posted: Wed Jul 23, 2008 2:14 pm |
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| kangaroo |
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| purdey wrote: |
Dog in Sierra Leone
Sea slug in Thailand
Deep fried Mars bar in Scotland
Yorkshire pudding in Lancashire, yuck. |
yuk..... omg.... did you know what you were eating before you ate the dog or sea slug? |
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| Posted: Wed Jul 23, 2008 2:18 pm |
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| tessintrnc |
| lecturer |
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| Joined: 11 Jan 2007 |
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| kangaroo wrote: |
| purdey wrote: |
Dog in Sierra Leone
Sea slug in Thailand
Deep fried Mars bar in Scotland
Yorkshire pudding in Lancashire, yuck. |
yuk..... omg.... did you know what you were eating before you ate the dog or sea slug? |
Purdey!!! How can you say yuck to Yorkshire pudding?? I don't think I could ever try dog meat, hypocritical I know, but I just couldn't!! Was the sea slug chewy like a whelk or soft and mushy? |
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