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Most Disgusting Thing I've Eaten - Redux

weather: torrential downpour
outside: 17°C
mood: *ding!*
Oh, in reference to this post, I just remembered something that I think tastes truly foul.

Let's establish a baseline: I don't think dang-gui (當歸, angelica root) is that bad, even mixed with 15 other tree barks, roots, and other spiky, branchy and leafy stuff that simmers into a thick brown sludge. It's a strong and very distinctive taste, but not altogether unbearable, to me.

I like jellyfish, duck tongue, pig's blood, tripe, and other miscellaneous animal innards (motto: 背朝天; "anything with its back facing the sky"). I'm also one of those strange people who like cod liver oil. I let the pellets soften in my mouth and bite them open on purpose.


A long time ago, after surgery, I was prescribed docusate sodium, for extra ... help. If I needed it. They looked like cod liver oil pellets, except instead of Aqua yellow, they were Aqua red. So, I proceeded to squish it open.



Is Teh KING of Foulness Supreme.

It's horrendously bitter, but it's a "biting" type of bitter, much worse than angelica root. I don't think it really burns, but it feels like it does.

You know how wasabe will fume through your face and head for a few seconds? Docusate sodium does something similar, but for a much longer time... at least five whole minutes. And the aftertaste lingers for hours. And then for the whole day, every time I burped, I was reminded of what a dreadful mistake I made.


( 7 comments — Leave a comment )
Aug. 21st, 2004 06:58 pm (UTC)
I was pleasantly surprised by jellyfish... I rather liked it. I'm indifferent on tripe... it's rather boring, but I run into it every so often in Pho. I'm pretty sure I've had all the pig innards but didn't know it... I think there's a Pig Uterus dish at this one BBQ place that I go to, but I'm afraid to double check, as I rather like it in my ignorance. I've seen the pigs blood in the market... is it cooked down like a blood pudding or sausage would be?
Aug. 21st, 2004 10:37 pm (UTC)
I should find the characters for that really awesome spicy dish for you. It's pretty standard at the Chinese delis (like at T&T). It has tripe, pig's blood and other stuff and goes great with rice.

is it cooked down like a blood pudding or sausage would be?

Yes, I think so...
Aug. 22nd, 2004 11:27 am (UTC)
Have you ever had braunschweiger? It's one of my favorite foods, but all of my friends seem disgusted to find out that it's cow liver. I think it's German and I've grown up on it, so I don't find it disgusting, but many do...
Aug. 22nd, 2004 11:32 am (UTC)
I haven't, but I would absolutely love to try it if I had the chance.

It's not as if you're ripping the liver directly out of the cow and snarfing it while it's still bloody and twitching. It's extracted, prepared and cooked with spices, sauces and presented to you at the table.

JUST LIKE YOUR 16OZ TOP SIRLOIN. Y'know? I don't get people at all. >K{
Aug. 22nd, 2004 11:35 am (UTC)
Exactly! And it's so good on a sandwich...
Aug. 23rd, 2004 11:08 am (UTC)
Omnivore Anonomous
I've eaten quite a few squriming/wriggling things in my life, many not in an restaurant environment. The thing that always caused me to question my palate is this stuff called ethernezie. The spelling is probably not quite right, but it is an old Czech/Bohemian sausage. You take a pig head and an equal weight of garlic, boil it for a day or two and then cram it into a sausage skin. If it all works out right, there should only be some bones and a skull left from the head. Since I started eating with my wife's family, my list of "How could you eat THAT!" dishes has only expanded.
mdmh (www.mdmhvonpa.blogspot.com)
Aug. 23rd, 2004 11:18 am (UTC)
Re: Omnivore Anonomous
And people think the stuff _I_ eat is crazy. There's some pretty amazing food out there. =)
( 7 comments — Leave a comment )


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