A place for the discussion of all things not closely related to the sport and its competitive side. (Locked down several times a year during the major championships)
ive tried and cannot believe people willing eat it. its usually smothered in onions to hide the taste i believe. at least the name is correct LIVERWURST or liver anything. ughuuhguh
Honestly, head cheese, tripe and beef tongue are not on my list because I don't know what they taste like. I just won't do it. And mrs. hammy loves head cheese and beef tongue. But she's Danish - they put mayo on fries . . .
why stop at green? I HATE ALL vegetables, I hate all fruits, I hate all cheeses, any seafood, no Chinese, no Mexican, no ham, etc; I hate beer, wine, ANY liquor, anything with a funny or foreign name (except HAMBURGer or FRANKFURTer).
I'll eat beef, potatoes, fried chicken, turkey, pizza (but ONLY pepperoni), bread and ANYTHING with chocolate.
I'll either be dead in 5 years or live to 120, when they finally figure out that everything I hate is BAD for you (which they eventually WILL!)
Mrs. Maggot feels the same way about eggs. I like nothing better than eggs scrambled in bacon grease.[/quote]
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And, of course, Lani loves them...she's like a dope addict, cooks them when she thinks I'm not going to be around. Always smell them. I love liver and onions but then again I am English...
i love cheese more than my own life. i have the cheese disease. cant have it in the house. i take the block out of the fridge hoping to have just a sliver. by the time ive put my lovely cultured curd back, the piece in my mouth is gone and all thats left is happy mouth, which needs more happiness. so i go back and repeat, swearing each time will be the last. ive got it bad and that anit good.
" do you have cheddar?"
" uhh... no. not much call for it"
" not much call for it!. its the single most popular cheese in the world!"
" not around here sir"
"you are a cheese shop?"
" finest in the district sir"
" and how did you earn that distinction?"
" well, were very,very clean"
" your obviously uncontaminated by any cheese"
Last edited by SQUACKEE on Thu Nov 10, 2005 5:25 am, edited 1 time in total.
mojo wrote:organ meats of any kind, bananas, olives
Agree on all of those. I'd also add walnuts and radishes – they both taste like poison (or at least what I'd imagine poison to taste like). Don't like pork, or any strong seafood (the mild stuff – cod, hake, tuna, plaice, etc is okay though).
all strong seafood has that seafood smell. we want fish thats not fishy. which is kinda funny. like wanting beef thats not beefy.or chicken thats not chickeney.
SQUACKEE wrote:all strong seafood has that seafood smell. we want fish thats not fishy. which is kinda funny. like wanting beef thats not beefy.or chicken thats not chickeney.
SQUACKEE wrote:i cant think of anything less appetizing than a watered down squack
there's nothing quite like squack fricassee - or Squack L'Orang - I hear the Squack Au Vin is quite good too. I prefer it fried, never boiled. I little squack mousse is good afterwards and a sip of Squack Blanc as well.
bad hammy wrote:The PETS (People for the Ethical Treatment of Squacks) will object, but don't forget the squack liver paté. Mmmm . . .
if you gonna try my liver dont get the candle too close, unless you like it flambe'
by the way what cut is the hamstring called on a cow.
Well, according to this map it could be the shank, the heel, the bottom round, or an outside chance at the brisket or top round. Any butchers or cow vets on board?
Edit: damn, hosed up the thread with this image, even though the image itself is not too wide. How does this work??
I feel the same way about fish - as long as it doesn't taste all fishy it's fine; battered or breaded - nice! Epelle, do you eat that stuff in jars that resembles bait? Yuck.
Hammy of course.
Pretty much an omnivore but....
Dill-that spice is just not nice.
Celantro(which is now required to be in every trendy dish by every new chef in the country) is also not a taste I enjoy.
I do not pick the olives out of things but I usually avoid them yet I use a lot of when cooking
when cooking
