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 Strange foodsAnother thing is good that you may eat regularly that you think others may find strange or disgusting... I’ll start. Tempeh. I’ve been making my own, and diversifying from traditional soybeans to black, pinto and garbanzo beans as well as combining them. Tempeh is a traditional Indonesian food made of cultured or fermented soybeans. Basically you soak the barns, partially cook them, break them into small pieces, inoculate them with the spores of Rhizopus oligosporus and incubate at 85F° (30°C) for 36-48 hours. It forms a firm cake of beans and mycelium that’s delicious in stir fried, or bbq’ed and put on a sandwich. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.[3][4] www.peacebypeas.eu |
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Weirdest thing I've eaten is grasshoppers. Something I eat a fair bit of that you guys might not is "peas pudding" |
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Grasshoppers I ate tarantulas in Cambodia. Blood soup in Thailand. Dinuguan (Philippine ‘chocolate meat’) in Seattle. Fermented camel’s milk in Mongolia. |
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I finished it off with a donut and a Mai Tia. The reason it's "strange food" is because I've been out of good hamburger for almost 2-weeks. |
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stalhandske 20-Sep-20, 05:26 |
Has anyone of you had that? I eat them whole, head and all! Mmmmmmm The story says that the English King Henry I (c. 1068 – 1 December 1135) died of eating too many lampreys |
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What the ,,,, is a lamorey? |
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Lampreys Do you chew them or let them slither down your gullet entire? |
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stalhandske 20-Sep-20, 06:10 |
Lampreys Not boiled, but broiled (on hot stones or coal) - yes whole. You will have to chew them piece by piece. The meat is very dense and makes you full very quickly. The best accompaniement is an ice cold schnapps! Some people add a little good mustard. |
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stalhandske 20-Sep-20, 06:12 |
pictures |
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Broiled Much better |
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Stal m.youtube.com |
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I'm in. |
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stalhandske 20-Sep-20, 06:38 |
What next? Some of the very best oysters I have had at "Old Ebbit Grill" near the White House in Washington DC |
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stalhandske 20-Sep-20, 06:38 |
Old Ebbit grill Warmly recommended! |
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Raw oysters are great |
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Winkles and cockles, too (I used to pick cockles) I'm a big fan of oysters, mussels and scallops, too. Seafood rocks. If I could only have one food it would be from the ocean garden. |
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stalhandske 20-Sep-20, 08:02 |
Obsteve <If I could only have one food it would be from the ocean garden. > I agree, but I'll have to add lakes and rivers! Lake and river crayfish is a speciality here. Boiled with salt and dill (and very little sugar). www.dlc.fi |
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Strange foods Koumiss is right up there - fermented yak, mare or camel milk. About 2% abv. Like thin sour gamey slightly alcoholic yogurt. Not particularly nice. |
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Wowee! |
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stalhandske 20-Sep-20, 20:46 |
Zorro Do you mean that lamprey, oysters, eel, and crayfish are not "strange foods"? |
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Pickled herring, dill pickles, pickled onions... Sauerkraut is a favourite. You guys get much of that? |
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Sauerkraut |
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Pm? Ingredients 1 medium head green cabbage (about 3 pounds) 1 1/2 tablespoons kosher salt 1 tablespoon caraway seeds (optional, for flavor) Instructions Clean everything. When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too. Slice the cabbage. Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons. Combine the cabbage and salt. Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. You need enough moisture to cover the kraut... feel feee to just let it set 30 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now. I put habanero pepper in too for a spicy kick. Pack the cabbage into the jar. Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid. Weigh the cabbage down. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid. Cover the jar. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage. Add extra liquid, if needed. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage. Ferment the cabbage for 3 to 10 days. As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes. While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine. Store sauerkraut for several months. This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage. Recipe Notes Sauerkraut with other cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut! |
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stalhandske 21-Sep-20, 04:57 |
A small experimental suggestion Just by more or less accident I tried to add a little Tabasco to the sauerkraut - it fitted amazingly well. Please, let me know if you've tried that! |
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Stal I just use real live hot peppers in my sauerkraut |
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stalhandske 21-Sep-20, 05:04 |
Zorro I just noticed "I put habanero pepper in too for a spicy kick" so, I guess my suggestion wasn't all that crazy. I will do it your way next as I am sure the habanero beats the Tabasco, and we have the former as my wife orders tons of it (and other spices) regularly from....The Santa Fe School of Cooking! (when I was once a pupil, too, for one class). |
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