Nope, you eat it
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Reference:
https://what.thedailywtf.com/topic/23264/nope/1489Rules:
- post challenges or photo proof of consumption
- impressions are welcome
Let's start mild:
Polish blood sausageYou probably can buy it easily. I do not recommend making your own.
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Is that the same as black pudding. Love a bit of that but nobody else in the family does so I don't get to have it often
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@Jaloopa said in Nope, you eat it:
Is that the same as black pudding. Love a bit of that but nobody else in the family does so I don't get to have it often
Buckwheat, blood, spices, animal intestines.
Should be black, not brownish red like in the picture.
Tastes best fried.
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I don't have any pictures of me eating them (because I don't have many pictures of me in general) but they are pretty tasty.
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@MrL said in Nope, you eat it:
Buckwheat, blood, spices, animal intestines.
Can't stand the buckwheat kind. With pearl barley, however, them's good eatin'
Actually got some last week, too.
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I'm not afraid of blood sausage, but now I'm apprehensive of grain being added to sausage.
Sneaky carbohydrates.
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Let's eat a Carolina Reaper.
* I don't actually know a store that sells them (whole).
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@error said in Nope, you eat it:
I'm not afraid of blood sausage, but now I'm apprehensive of grain being added to sausage.
Sneaky carbohydrates.And gluten. Buckwheat is gluten-free, but barley is very much not. It doesn't have as much gluten as wheat, but it is completely inedible for me.
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No pic of me eating them, but these all pretty good:
Left back: mealworms
Left: crickets
Mid/right: butterfly chrysalisThe absolutely have to be fresh though. Right out of the frying pan. Some people buy them pre-fried and refrigerated and then re-fry them with invariably fucking disgusting results.
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@error said in Nope, you eat it:
Let's eat a Carolina Reaper.
* I don't actually know a store that sells them (whole).
Just sit in the street trying to look black and wait until someone peppersprays you.
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@LaoC said in Nope, you eat it:
re-fry them with invariably fucking disgusting results.
I don't think re-frying is necessary.
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@MrL said in Nope, you eat it:
Reference:
https://what.thedailywtf.com/topic/23264/nope/1489Rules:
- post challenges or photo proof of consumption
- impressions are welcome
Let's start mild:
Polish blood sausageYou probably can buy it easily. I do not recommend making your own.
Is that supposed to be a challenge or what?
This is normally served as a part of breakfast bufet in (posh) Finnish hotels. Although it might be regional (Tampere).
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@Kamil-Podlesak said in Nope, you eat it:
@MrL said in Nope, you eat it:
Reference:
https://what.thedailywtf.com/topic/23264/nope/1489Rules:
- post challenges or photo proof of consumption
- impressions are welcome
Let's start mild:
Polish blood sausageYou probably can buy it easily. I do not recommend making your own.
Is that supposed to be a challenge or what?
This is normally served as a part of breakfast bufet in (posh) Finnish hotels. Although it might be regional (Tampere).Different things are unusual in different places.
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Let's get this out of the way then.
https://visitsweden.com/what-to-do/food-drink/food/swedish-kitchen/fermented-herring/
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@Carnage said in Nope, you eat it:
Let's get this out of the way then.
https://visitsweden.com/what-to-do/food-drink/food/swedish-kitchen/fermented-herring/I ate some kind of fermented shark in Iceland. It smelled like nail polish remover and tasted like gasoline. Would eat again.
No photo proof though.
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@MrL said in Nope, you eat it:
@Carnage said in Nope, you eat it:
Let's get this out of the way then.
https://visitsweden.com/what-to-do/food-drink/food/swedish-kitchen/fermented-herring/I ate some kind of fermented shark in Iceland. It smelled like nail polish remover and tasted like gasoline. Would eat again.
No photo proof though.If you're vegan, there's always natto.
(And if you're not, I wanna see somebody here chowing down on balut.)
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@da-Doctah your avatar pic is pretty appropriate for this thread...
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@MrL said in Nope, you eat it:
Polish blood sausage
The common French version does not contain any grain (barley, wheat...), though adding a bit of flour to thicken the mix is apparently common (not that I'd know how it's done, this kind of stuff is never prepared at home because who would have fresh blood available???!). Often served with cooked apples (because... I don't know... it just goes well with it?).
Next level is andouillette i.e. offal sausage (mostly tripe i.e. stomach).
Some versions are quite smelly, and some are made to be eaten cold (cut in thin slices). But the most commonly found ones are pretty tame, and grilled (as in the picture here) they're nice and tasty.
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@remi said in Nope, you eat it:
not that I'd know how it's done, this kind of stuff is never prepared at home because who would have fresh blood available???!
Preparation looks quite disgusting :)
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@da-Doctah said in Nope, you eat it:
(And if you're not, I wanna see somebody here chowing down on balut.)
It's been like 15 years, but yes. Not the 20-day variant with feet and beak though, I think 14d it was.
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I see we finally set up the topic to talk about Chicago Deep Dish "Pizza".
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@GuyWhoKilledBear said in Nope, you eat it:
I see we finally set up the topic to talk about
Chicago Deep Dish"Pizza".FTFY.
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@remi said in Nope, you eat it:
@GuyWhoKilledBear said in Nope, you eat it:
I see we finally set up the topic to talk about
Chicago Deep Dish"Pizza".FTFY.
That's Hawaiian "Pizza".
And it's a worthy contribution to this topic.
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@GuyWhoKilledBear said in Nope, you eat it:
Chicago Deep Dish "Pizza".
That's highly edible. Just not pizza. (It's a closely related food, admittedly.)
Much worse are pizzas with wholemeal crusts. Pizza should be made with white (or near white) flour. Actual wholemeal is way too heavy, drowning out even flavours like chilli peppers.
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Things @error won't eat (non comprehensive):
ass- olives
- durian
- casu marzu
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@GuyWhoKilledBear said in Nope, you eat it:
I see we finally set up the topic to talk about Chicago Deep Dish "Pizza".
Actually in more than one way - it's obvious why was that dish created in a city that was, at one point or another, the second-biggest Polish, Czech, Hungarian, Austrian, Slovak... city in the world (among others).
Historical emoji reconstruction:
Hey, Peppe, very gut Tomatenkuchen you made! But why are you so skimping on flour?
Yes, this is not the old country! We can afford full dough, at least three centimeters!
No, no, this is Amerika - three inches!
Oh YEAH !
Mamma mia, I'm off to New York...
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Since we're having a rare bout of winter this week, tomorrow I'll be cooking pea soup. Looks kind of like this:
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@PleegWat It doesn't look all that great (mostly like it's been eaten before although it is soup....), but is there anything controversial in there?
If it's mostly vegetables and what appears to be Bologna sausage slices then maybe it's even worth a Surprisingly Edible rating?
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@JBert Yeah, it's mostly visuals, and those are mostly because of the underlying thick green consistency you get from boiled peas.
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@MrL said in Nope, you eat it:
@remi said in Nope, you eat it:
not that I'd know how it's done, this kind of stuff is never prepared at home because who would have fresh blood available???!
Preparation looks quite disgusting :)
True of sausage in general — tastes good (for the sake of argument, I'll assume that applies here, although I don't have first
hand-tongue experience), but you really don't want to see what's in it.
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@PleegWat said in Nope, you eat it:
Since we're having a rare bout of winter this week, tomorrow I'll be cooking pea soup. Looks kind of like this:
Huh, I'd eat that right now. it!
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Polish black pudding and soup? And pizza? This isn't really a negative thread at the moment!
Though the fermented fish and anything made of offal is probably a nope, they're just not very nice.
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For me, it would probably be
https://www.melaniecooks.com/russian-holodets-meat-jelly-recipe/5063/
Something about meat-and-fat jello just...well...ugh. More texture and concept than anything else.
And yes, I know there are many variants of that (in English it's often called headcheese, despite being non-dairy. It does have head meat in it, traditionally a boiled pig head).
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@bobjanova said in Nope, you eat it:
anything made of offal
It depends on exactly what offal it is. Liver can be very fine indeed, and kidney is pretty good in some things too. I don't go for tripe though. Used to be able to get that as a form of fast food from a stall on one of the local markets, but I never tried any…
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@error said in Nope, you eat it:
Let's eat a Carolina Reaper.
The first rule of Spicy Club is: wash your hands before and after using the restroom.
Filed under:
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@dkf said in Nope, you eat it:
It depends on exactly what offal it is. Liver can be very fine indeed, and kidney is pretty good in some things too. I don't go for tripe though.
I meant tripe really I guess. Liver and kidney - at least from the right animals - can be nice, yeah.
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@error said in Nope, you eat it:
@error said in Nope, you eat it:
Let's eat a Carolina Reaper.
The first rule of Spicy Club is: wash your hands before and after using the restroom.
First time I cooked with habaneros, I learned an important rule: if you lean over the skillet while they're sauteeing to enjoy the aroma, take out your contact lenses first.
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@dkf said in Nope, you eat it:
I don't go for tripe though
I've upvoted, but on second thought, it depends on the preparation.
I miss my grandma's cookings
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@kazitor said in Nope, you eat it:
Challenge:
Ⓒ 2005 Tristanb, licensed under CC BY-SA 3.0, via Wikimedia Commons, yada yada
Ate it, hated it, couldn't understand why people subject themselves to it.
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Just because we’re on such good terms, I’ll let you in on a little secret.
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Most people have it with butter
But we don’t tell anyone, because that ruins the shock potential.
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@da-Doctah said in Nope, you eat it:
@error said in Nope, you eat it:
@error said in Nope, you eat it:
Let's eat a Carolina Reaper.
The first rule of Spicy Club is: wash your hands before and after using the restroom.
First time I cooked with habaneros, I learned an important rule: if you lean over the skillet while they're sauteeing to enjoy the aroma, take out your contact lenses first.
Speaking of habaneros, the ones you can buy at the normal and largest food market in Sweden (ICA) are really, really weak. Like, I used two of them for some nice curry and I couldn't feel anything. The ones I can buy at the nearby Arabic migrant shop is proper strong. My girlfriend bought half a kilo of them to make stone really nice salsas.
As in, run them in a blender with some oil salsa. She's Mexican, and she was pleasantly surprised by my chili tolerance level.
Any normal Swede would die from just having a small sampling of that salsa.
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@Carnage said in Nope, you eat it:
As in, run them in a blender with some oil salsa. She's Mexican, and she was pleasantly surprised by my chili tolerance level.
Any normal Swede would die from just having a small sampling of that salsa.I am curious: does the capsaicin tolerance also other hot stuff like (black/white) pepper and, more importantly, garlic?
Although, I doubt that you have proper weapon-grade garlic available in Sweden. Actually, it's quite common in many countries that people never heard about garlic being "hot". Which makes sense, the Chinese/Spanish stuff commonly sold in Europe can be eaten like candies.
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@Kamil-Podlesak said in Nope, you eat it:
@Carnage said in Nope, you eat it:
As in, run them in a blender with some oil salsa. She's Mexican, and she was pleasantly surprised by my chili tolerance level.
Any normal Swede would die from just having a small sampling of that salsa.I am curious: does the capsaicin tolerance also other hot stuff like (black/white) pepper and, more importantly, garlic?
Although, I doubt that you have proper weapon-grade garlic available in Sweden. Actually, it's quite common in many countries that people never heard about garlic being "hot". Which makes sense, the Chinese/Spanish stuff commonly sold in Europe can be eaten like candies.
Hard to say, the reason I have a high tolerance is that I shared an apartment with a friend that has what in Swedish is called vinnarskalle, and so do I. For some reason we got into a competition of eating spicy stuff. We tried getting to a point were the other guy couldn't eat something that the first could. We increased spiciness across the full range of spice, so we built tolerance for all of it.
I can without problem chew down on pure garlic, wasabi, black/white pepper and such. I mean, it's not particularly tasty, so i prefer not to.
But I'd say that the tolerance for capsaicin is separate from them because it's a different reaction going on with the nerves. There are also people that have a genetic advantage, and do not get as much of a burn sensation from capsaicin.
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@Carnage said in Nope, you eat it:
But I'd say that the tolerance for capsaicin is separate from them because it's a different reaction going on with the nerves. There are also people that have a genetic advantage, and do not get as much of a burn sensation from capsaicin.
Seems so. My capsaicin tolerance is pretty high after years of training, but horseradish or garlic can still defeat me easily.
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@kazitor I am interested in trying Vegemite, but I've never seen it around these parts
(not that I looked too hard ).
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@kazitor said in Nope, you eat it:
Just because we’re on such good terms, I’ll let you in on a little secret.
THIS MESSAGE IS INTENDED ONLY FOR THE PERSON(s) NAMED IN THE MESSAGE HEADER. It may contain information that is confidential, privileged and/or liable to put you at risk of dropbear attacks. If you are not the intended recipient of this message, please ignore the rest of this post immediately. Any disclosure, reproduction, distribution or other use of this message by an individual or entity other than the intended recipient is prohibited.
Most people have it with butter
But we don’t tell anyone, because that ruins the shock potential.
Hmm... if you mix shit with butter, does that make it better? I'm of the opinion that it's just waste of butter.