Another pointless thread

Talking about unusual things to eat, I have eaten Chinese 100 year eggs and the Philipine speciality Balut (a boiled egg containing a chick shortly before birth).

Neither are things I especially wish to have again.

And at school in Africa, we used to eat flying ants (actually a termite, I believe). They were delicious fried in butter.

G

Of course the Chinese eggs should only be eaten if they are fresh I was led to believe Balut was an egg containg a chick which had "fermented" in the shell, no mention of boiling, was always promised one by the filipino crew members but it never materialised.

Regards

You might be right about the fermentation. I did struggle to get it down. Can't lose face, you know.

G

...and don't dimiss curry so easily, after all it is the most popular take away..

...as well as the national dish of Bradford!

George - I think I`d rather lose face than lose my breakfast !!!!

My Uncle brought back chocolate covered ants from Peru back in the 60s - I can`t remember whether we liked them or not.

The only thing I really could not face eating would be the Oursin - don`t ask why but when we were in Nice I just thought - uuuurgh !Which goes against everything I have ever taught my students - don`t say you don`t like something if you`ve never tried it !!

Tony

I think the secret is to remove the prickly bits.

Just pretend it's scrambled egg with fishpaste.

G

Is'nt it something made with sea urchin ? never had it but you must need a lot of'em to make a platefull. We had six spots of rain today ho hum, never mind next years wine is in the barrels and fizzing away nicely in me shed... Jeff..

The gonads of both the male and female sea urchin, usually called sea urchin roe or corals, are culinary delicacies in many parts of the world.

In cuisines around the Mediterranean, Paracentrotus lividus is often eaten raw, with lemon. It can also flavor omelettes, scrambled eggs, fish soup, mayonnaise, Béchamel sauce for tartlets, the boullie for a soufflé, or Hollandaise sauce to make a fish sauce. In Chile, it is served raw with lemon, onions, and olive oil.

Though the edible Strongylocentrotus droebachiensis is found in the North Atlantic, it is not widely eaten, though it is exported, mostly to Japan; in Maine, sea urchins are known as whores' eggs. It was formerly a delicacy in the Orkney Islands, used instead of butter.

In the West Indies, Cidaris tribuloides is eaten.

On the Pacific Coast of North America, Strongylocentrotus franciscanus was praised by Euell Gibbons; Strongylocentrotus purpuratus is also eaten.

In New Zealand, Evechinus chloroticus, known as kina in Maori, is a delicacy, traditionally eaten raw. Though New Zealand fishermen would like to export them to Japan, their quality is too variable.

In Japan, sea urchin is known as uni (ウニ?), and its roe can retail for as much as $450/kg.; it is served raw as sashimi or in sushi, with soy sauce and wasabi. Japan imports large quantities from the United States, South Korea, and other producers. Japanese demand for sea urchin corals has raised concerns about overfishing.

I`ll stick to scrambled egg and Smoked Salmon thanks......................

Jeff,

Oursin = sea urchin.

G

Wow Tozza 27, you know some recondite stuff.. and yes I agree on the Smoked salmon and scrambled eggs... sadly don't see smoked salmon here ... jeff

Plenty of oursin, though.

Soon you'll love it. Just don't forget the lemon juice and some freshly ground pepper.

G

No I think I'll add Oursin to the Oscar Wilde list of things not to try,along with incest and folk dancing.... jeff....

Sorry to be a pedantic know-all twice in a row, but it was Sir Thomas Beecham who came up with that one.

And he actually said: "Try everything once, except incest and country dancing".

He was quite a wit, though not everything is repeatable on a family forum.

G

As one pedant to another, Wilde nicked stuff shamelessly . as we all do.. see Tom Waite...... jeff...

I dislike almost all fish, but for some strange reason I love Cullen Skink.