I've seen some YouTube videos of people trying Surströmming.
While it isn't something I would particularly want to try, the reactions are so over the top in some cases that I kind of want to try it just to see how bad it really is.
Discovered some form of caulflower with cheesy sauce during school lunch in First Grade. I could barely see over the top of the big pot the school cook was guarding. From the bit of a glimpse I got, I thought it was mashed potatoes or maybe scalloped potatoes. Told her to give me a large helping. YUK! POOEY! Sort of like Paden and his big jar of beets.
I love pickled beets. I also love sweet potatoes. Had many extra servings of beets and sweet potatoes from the plates of fellow students in my youth.
I've had some really good borscht in Ukraine, but never tried any in Russia (I've heard that there is a difference though). I liked it, but have never tried to make it myself, or ordered it here in the states.
I have eaten everything on that list at least twice, and a whole bunch of other stuff not on the list. Limburger only once. My waistline reflects this
I have eaten everything on that list at least twice, and a whole bunch of other stuff not on the list. Limburger only once. My waistline reflects this
We bought some Limburger once at the insistence of my elderly MIL during a family outing at a cheese shop. My MIL loves it. I took a small bite and was able to hide my repulsion long enough for my SIL (who was carefully watching my reaction) to take a bite.
The family photo album has a picture of her gagging leaned over the kitchen sink...
Nothing on there I've never eaten before. I've only had Escargot once at a fancy French restaurant in New Orleans; they actually tasted great but the idea is a little off-putting. I too like to know where my oysters came from, especially raw; I definitely prefer char broiled.
Nothing on there I've never eaten before. I've only had Escargot once at a fancy French restaurant in New Orleans; they actually tasted great but the idea is a little off-putting. I too like to know where my oysters came from, especially raw; I definitely prefer char broiled.
Nearly all. It depends on the liver, I like chicken livers but not beef (odd I know). And no raw fish, I love fish cooked just about any way though.
Andy
