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Post by sunshine817 on Sept 8, 2008 14:48:04 GMT -5
That's why, despite those who believe the tomalley (liver) and roe to be a delicacy, you really shouldn't eat any part of the lobster but the flesh. The toxins build up in the filter organs -- and by leaving those uneaten, you'll avoid consuming the toxins the creature ate.
Some farm-raised shrimp are fed corn meal, which gives them a lovely sweet taste.
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Post by Becky (Berkeleytravelers) on Sept 8, 2008 20:36:59 GMT -5
Okay - I agree with Ellen about the "slugs" (even though it would be poetic justice to eat the little buggers that eat the flowers in my garden, lol), and agree with several people about just about any type of organ meat (except a good pate, of course), and also agree about "black" anything (made the mistake of ordering black sausage once, not realizing what it was, and was totally put off by the texture  , well, really there isn't any for obvious reasons, and flavor even before being told what I was trying to eat.  ) I learned to like frog legs as a child (we had huge bullfrogs that grew in a mill pond near us, which the neighbor boys caught), tastes rather like chicken. |
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Post by geordy on Sept 8, 2008 20:43:01 GMT -5
And you ate THOSE legs!!  Girl..you are one brave woman....I'm surprised anything would thwart(is that a word?? ) you! Feeling frisky...2 more sleeps!! |
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Post by sunshine817 on Sept 8, 2008 21:30:27 GMT -5
I grew up eating frogs' legs, too -- they weren't a "gormay" (sic) delicacy -- they were what you ate when the bullfrogs grew big and fat in the late summer.
I agree -- if no one told you, you'd swear they were very small chicken legs...mild-flavored white meat.
I can also tell you that rattlesnake, squirrel , and alligator are in the same category -- it's fun to say you've eaten it, but there really isn't much to write home about as far as flavor and texture are concerned.
I've also eaten buffalo, ostrich, and emu -- all really gorgeous. Rich red meat like beef, but very lean and very, very flavorful. I'd take any of the three over a piece of beef any day. Bear tastes exactly like a very rich pork roast, but I'd still choose duck, pheasant, and venison over any of them.
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Post by Shoesy on Sept 8, 2008 22:54:39 GMT -5
Sunshine - I've had ostrich meat several times and found it to be delicious. It tasted like a juicy steak, which really surprised me. However, I must admit that at first I was hesitant about ordering such a dish............probably the image of those beautiful long lashes.  |
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Post by mez on Sept 9, 2008 0:44:22 GMT -5
Cherries. I don't eat 'em. Full stop.
Strangely, I don't hate them, detest them but there is no way I would put one in my mouth. I am just extremely ambivalent towards them.
Apart from cherries, my main no-go zone is fruit mixed with food. Dried fruit in meals and desserts - nope. Plums and apricots and oranges and whatever other fruit chefs use to "grace" a plate already filled with meat, carbs and veggies is not for me.
I think I've already mentioned before that I've never eaten duck, and I am seriously thinking of trying it on the next visit as many of you have piqued my curiosity...but I'm still not sure. Haha.
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Post by Becky (Berkeleytravelers) on Sept 9, 2008 8:30:09 GMT -5
Mez, if you're ever going to like duck, France would be the place! I don't much care for it ordinarily, but a lovely duck breast cooked in the French manner is delicious. (On the other hand, I tried confit duck based on that theory and didn't care for it - just too rich for me.)
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Post by Happygoin on Sept 9, 2008 9:05:30 GMT -5
Getting back to lobsters for one minute...(a New England girl like moi KNOWS her lobsters)...in the 17th and 18th centuries, lobsters were considered peasant food. It was a shameful thing to be seen eating a lobster, as it denoted you as a poor person of low standards. Lobster was even used as fertilizer, it was held in such low esteem.
How the worm has turned!! Some friends and I had a lobster feast Sunday night. We eat the tomalley, roe, you-name-it, we eat it. MMMMmmmmmmmmm!!!!!!!
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Post by joan1 on Sept 9, 2008 9:50:57 GMT -5
Happygoing , I don't eat the Tomalley or any other green innards of crab or lobster, but, my Mother in Law, loves it.
She grew up in Nova Scotia, and guess what, lobster was poor people food there too. She said they had it all the time , since of course it was " free" to go lobstering ,and many working poor ate lobster every week.
I tried buffalo two years ago, stayed out on a farm in Alberta with my friend and her hubby and kids. She bought it by the sides , from her neighbors who farmed it. Said it was hormone and chemical free since it was raised free range ( so to speak).
OUr kids all loved it and thought it was steak also.
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Post by Happygoin on Sept 9, 2008 10:15:47 GMT -5
Joan, I've been eating the tomalley all my life, but just this year, I've started seeing warnings in all the fish shops and supermarkets that sell lobsters, that the tomalley is full of nasty chemicals, including high levels of mercury, and should be avoided. I wonder if that's why I'm bald?? Hmmm. |
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Post by Anne on Sept 9, 2008 11:01:09 GMT -5
Mez, if you're ever going to like duck, France would be the place! That's because I believe that all ducks which are eaten in France as magrets or confits are "canards gras", i.e. they have been fattened so that their liver would qualify as foie gras, so their meat is also richer than unfattened ducks' . |
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Post by chicchantal on Sept 9, 2008 13:21:35 GMT -5
Do you know, I've never eaten lobster? I've had crab a couple of times, including the time a friend and I ordered it in a Chinese resto and it came more or less whole and we left it cos we couldn't work out how to get it open. No kidding. I really should get out more. Duck is my absolute absolute favourite in the whole world, and confit my favourite way of eating it.
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Post by Laidback on Sept 29, 2008 11:57:45 GMT -5
Thanks Anne, panais is the word I was groping for. I was introduced to them by a friend originally from Utz(near you I think). I have had them in France boiled, puréed and in soup and found them by themself to be bland and tasteless, but I have never had them roasted in the English style. Ms. L. and I go to the different neighborhood markets regularly so I will start specifically looking for panais. Anne, Lo and behold! We were rummaging through the Fri. afternoon market at the Sq. d'Anvers and there in the produce section was this:  |
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Post by Sandy M on Sept 29, 2008 13:17:26 GMT -5
Jim,
Thanks for the picture - the panais look like parsnips?? Are they the same thing or just similar looking?
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Post by Anne on Sept 30, 2008 1:47:26 GMT -5
Sandra, according to my dictionnary, they are the same .
Thanks for the picture Jim . As you can see, they call it "vieux légume" on the label (what we also call "légumes oubliés") . Well, they haven't made their comeback yet where I live ...
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Post by phread on Sept 30, 2008 5:04:31 GMT -5
Topinambours (Jerusalem Artichokes) and Parsnips went wildly OUT of fashion after the wars, because, for a very long time, that was just about all the people had to eat. But now that the third generation is getting old enough to cook and go to restaurants, they are making a come back. I LOVE Topinambours. YUM!
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Post by Laidback on Sept 30, 2008 5:35:44 GMT -5
Sandra, according to my dictionnary, they are the same . Thanks for the picture Jim . As you can see, they call it "vieux légume" on the label (what we also call "légumes oubliés") . Well, they haven't made their comeback yet where I live ... I thought of your mention of legumes oubliés when I saw them. Right beside them was a variety of round carrots called carrotte boule, "les belles boulettes". They hardly show in this picture, but I don't remember seeing them before...are they common? Phread, like you I like Jerusalem artichokes as we call topinambours, and prefer them to panaïs. |
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Ellen
Full Member
Art is not what you see, but what you make others see.'Edgar Degas'
Posts: 193
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Post by Ellen on Sept 30, 2008 5:54:09 GMT -5
Guys, over here in Ireland , probably U.K too, we often boil then mash carrots and parsnips together, add a knob of butter and mmmm!. 3 times the carrots to parsnips, it is lovely..
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Post by Roniece on Sept 30, 2008 6:36:56 GMT -5
oooh yes!!!!!!! my Mom used to do that for us in New Zealand.... mmmm........ so tasty!!!!!!!!! Megan, I'm sure would know about this tasty dush!!  |
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Post by Anne on Sept 30, 2008 6:50:36 GMT -5
Rutabagas (swedes) are another vegetable that went forgotten because they reminded people of war time and they are now coming back too .
Jim, it is funny that you mention these round carrots . My vegetable grower at the village market has been selling them for a few weeks now (although bigger and more irregular-shaped) and when I inquired because I had never seen them before she told me that they are an ancient species . I once grated them for a salad and thought that they taste a bit watery, but last week I sliced and cooked them and they were excellent, very tender and sweeter than regular carrots .
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, well, really there isn't any for obvious reasons, and flavor even before being told what I was trying to eat. 
) I learned to like frog legs as a child (we had huge bullfrogs that grew in a mill pond near us, which the neighbor boys caught), tastes rather like chicken. 
Let the riot begin! LOL - 
hahahha