Another reason not to eat them - anywhere - is that because of their preferred environment (along the bottom of big rivers and estuaries for example) they are in the worst places for absorbing through their skins the historical pollutants which went into our watercourses, like mercury and PCBs. And eating things out of the same environment too.
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What strange or old-fashioned things have you eaten?
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Acey
Member
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Freshwater Bream,tasted like cotton wool stuffed with mud !
nlogax
Established Member
Alligator is the one that sticks in my.memory. Surprisingly game-y but slightly less chewy that I'd have imagined.
"I'll have a crocodile sandwich - and make it snappy!"
Was that a Basil Brush joke?
Ashley Hill
Established Member
Tried Whelks once,never again. No amount of vinegar would help them to go down.
3141
Established Member
In Britain: heart, kidney, which I mentioned in the supermarkets thread, and which we ate regularly in the 1940s and 1950s. I eat liver occasionally, kidney in steak and kidney pies, and I recently bought heart for the sake of nostalgia (or something!)
Rabbit was a regular item when I was a child. I've eaten it occasionally since then.
My dad used to eat tripe, which my mum bought specially for him. The rest of us didn't eat it.
Brains; and fish roes. "Soft roes" are like brains, soft and squidgy. "Hard roes" are slightly better, but I still avoid them.
From time to time we had skate. The wings of a ray-like fish, I believe. Very little flesh on them. We regularly had herring, and occasionally bloaters, which I think are herring that have had something done to them, not to my taste.
Brawn. The flesh from a pig's head, boiled for hours and then allowed to cool.
Kangaroo steaks and ostrich steaks. Both available from specialist outlets.
I've had pigeon in restaurants. Tastes quite good, though a but fiddly because it's small, and they warn you to look out for lead shot.
In a market in Leeds I've seen shark for sale, but it wasn't convenient to buy it.
I've had jellied eel in east London, and fresher eel elsewhere; also cooked eel bought in a market in France.
Also, as the thread has "old-fashioned" in the title: mock turtle soup. We had this regularly. I think Heinz mock turtle soup was still available in the 1960s. The only tinned mock turtle soup you can get now comes from Cincinnati, and they put too much tomato into it for the genuine mock turtle taste.
in Zambia: spit-roasted goat. In a hotel in Lusaka at which I was staying in 1970 the dinner menu included "vegetables in season", which turned out to be baked beans.
There were opportunities to try roasted flying termites and some other large insects, but I decided not to. I ate some unknown river fish there too.
In France and Belgium: snails cooked in mushroom sauce and they tasted like mushrooms, though the texture was firmer. Also steak tartare, which is raw minced steak, ordered in error, an interesting experience but I won't repeat it. Horsemeat, several times, enjoyable.
In Malta: various unknown fish. Horsemeat, kangaroo, Rabbit is popular there. I once saw rabbit vindaloo on an Indian restaurant menu.
I would like to try: crocodile; large snake - boa constrictor is said to taste like chicken. I'd also like to try lamphreys, once very popular, and real turtle soup. The local pond when I was about 8 had fresh water mussels, which looked like oysters, but we never tried cooking them.
Rabbit was a regular item when I was a child. I've eaten it occasionally since then.
My dad used to eat tripe, which my mum bought specially for him. The rest of us didn't eat it.
Brains; and fish roes. "Soft roes" are like brains, soft and squidgy. "Hard roes" are slightly better, but I still avoid them.
From time to time we had skate. The wings of a ray-like fish, I believe. Very little flesh on them. We regularly had herring, and occasionally bloaters, which I think are herring that have had something done to them, not to my taste.
Brawn. The flesh from a pig's head, boiled for hours and then allowed to cool.
Kangaroo steaks and ostrich steaks. Both available from specialist outlets.
I've had pigeon in restaurants. Tastes quite good, though a but fiddly because it's small, and they warn you to look out for lead shot.
In a market in Leeds I've seen shark for sale, but it wasn't convenient to buy it.
I've had jellied eel in east London, and fresher eel elsewhere; also cooked eel bought in a market in France.
Also, as the thread has "old-fashioned" in the title: mock turtle soup. We had this regularly. I think Heinz mock turtle soup was still available in the 1960s. The only tinned mock turtle soup you can get now comes from Cincinnati, and they put too much tomato into it for the genuine mock turtle taste.
in Zambia: spit-roasted goat. In a hotel in Lusaka at which I was staying in 1970 the dinner menu included "vegetables in season", which turned out to be baked beans.
There were opportunities to try roasted flying termites and some other large insects, but I decided not to. I ate some unknown river fish there too.
In France and Belgium: snails cooked in mushroom sauce and they tasted like mushrooms, though the texture was firmer. Also steak tartare, which is raw minced steak, ordered in error, an interesting experience but I won't repeat it. Horsemeat, several times, enjoyable.
In Malta: various unknown fish. Horsemeat, kangaroo, Rabbit is popular there. I once saw rabbit vindaloo on an Indian restaurant menu.
I would like to try: crocodile; large snake - boa constrictor is said to taste like chicken. I'd also like to try lamphreys, once very popular, and real turtle soup. The local pond when I was about 8 had fresh water mussels, which looked like oysters, but we never tried cooking them.
It hadn't even occurred to me that this is strange. I do like it, but the only places I've known do it really well are steak restaurants, and as a starter before a full-on steak it's a bit much.
I could get on board with that, although isn't the egg just part of the basic recipe?
A combination of cheapness and not liking to eat alone means that the main thing I eat abroad is hotel breakfasts, which occur altogether too early in the day for me to enjoy anything too strange.
M&NEJ
Member
In Ecuador: guinea pig ("Qui") - a bit like chicken or rabbit.
Several mentions of goat: quite easily obtained in Birmingham, where I live -- sizeable Asian, and Afro-Caribbean, populations here. In my experience, really very similar to mutton / lamb -- splendid as main ingredient in one kind or another, of curry.
Have long felt curious about this particular animal, in an "eating" context. With Andean lands being a long way away, and expensive to get to: I confess to occasional wicked thoughts about going to a pet shop, buying a guinea pig or two, and... (wouldn't ever do it: I think them, for themselves, very lovable creatures -- plus potential bad consequences of various kinds, should the villainous act be found out).
I'm frustrated that I can't find mutton, which I think tastes similar.
from your family, the neighbours or the law? If a small animal is your property and you keep and kill it humanely are you not entitled to eat it? It's what people have always done with chickens and rabbits...
GRALISTAIR
Established Member
I had it in Boston. Pretty damned good. There is supposed to be authentic Russian restaurants around that serve it too. Boston and Las Vegas to name 2 places.
Depends where you live, I suspect -- the "ethnic" factor, as with goat, helps: in a big city such as mine, mutton easily obtainable from generally Asian-type outfits (there's a rather fine Turkish mini-supermarket with meat counter, in my suburb; from which establishment I last got mutton).
I don't know about the legalities -- with this having been only a rather nasty dream of mine, which I wouldn't put into practice: haven't felt moved to investigate in detail. Suspect that there might be an issue re "abuse of pet shops", over buying stock from them for purposes other than having same, as pets? That aside: if my dastardly plan were put into effect -- apprehension felt about being regarded as a monster by assorted people whom I know and would rather be on good terms with, if they were by mischance to learn of my "cavycide". It's generally accepted -- even if disapproved of by some -- that chickens and rabbits are legitimate food species; but people get -- some might feel, particularly "gooey and sentimental" -- over g.p.'s, which have never been a standard food item in this country.
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Amos
Member
Once had a sausage made from donkey in France, it was surprisingly good.
You could say that it was a ghoulish goulash
...
I had it in Norway two years ago. Absolutely delicious, I thought it tasted like a salty steak. I think it's a good job that its illegal in most countries, as I could become very poor quickly if it was easier to get hold of!
Are Bath Chaps still available anywhere? Pig's cheeks cooked like a boiled ham, they even used to be available in Sainsbury's in the SE in the 1960's.
I still reckon Devonshire Hog's (Hogs'?) pudding can't be beaten, does nobody else recognise it? A friend brought me some from Cornwall in return for a favour but that was more like a tray-bake version!
I still reckon Devonshire Hog's (Hogs'?) pudding can't be beaten, does nobody else recognise it? A friend brought me some from Cornwall in return for a favour but that was more like a tray-bake version!
Spamcan81
Member
China : donkey meat, duck and chicken feet, pig intestines but gave the fish heads a miss.
Cuba : crocodile meat.
France : frogs legs and snails
Germany : octopus and goose
Netherlands : smoked eel and grey mullet.
At home I’ve had rabbit, hare, partridge, pigeon, pig and lamb hearts, chicken livers and as I used to run a fishmongers, several interesting varieties of fish and seafood.
Cuba : crocodile meat.
France : frogs legs and snails
Germany : octopus and goose
Netherlands : smoked eel and grey mullet.
At home I’ve had rabbit, hare, partridge, pigeon, pig and lamb hearts, chicken livers and as I used to run a fishmongers, several interesting varieties of fish and seafood.
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Probably better quality than these supermarkets 'value' brands
Going back to 'old foods' I saw that Asda do Haslet the other day. Not had it in decades.
Several posters have mentioned (as per @Mojo, above) whale meat. Something which I've never eaten -- have never been to parts of the world where it's readily available. I'd be curious to try it (am by no means sure that I'd like it); but -- personal "take", no censure implied of those who feel otherwise -- reluctant actually to do so, on the basis of whales being, by standards of "the brute creation", very intelligent creatures. Plus, many kinds of whale having been in the past, hunted to the verge of extinction -- a case for not hunting them, so as not to risk that situation's coming to be, again.
My brother and I are rather keen "foodies", interested in trying / cooking exotic or exotic-ish things. Have often had octopus (like other things, easy to get in cosmopolitan big cities in Britain) -- various delicious, in my opinion, ways of cooking it. Same consideration, however, as with whale, above: in recent times we have both decided -- reluctantly -- to renounce octopus; with octopuses being, again "by standards of...", highly intelligent. (We're OK with squid -- they're "as thick as the proverbial...")
One hears that in the decidedly strange cuisine of Iceland: dishes are often topped off with grated puffin (as is done with grated cheese on more boringly conventional culinary scenes). As with a number of such things -- has me feeling mildly curious (no certainty of liking it !); but -- am with you, @55290, on this: I think puffins, alive, are delightful creatures. Plus, as with woefully much wildlife, the species is in decline to a considerable degree.
Chrisbolton
Member
- Joined
- 14 May 2013
- Messages
- 104
A lot of these sound bloody offal 
DarloRich
Veteran Member
I will eat most things and, from what I am about to say, I have! I am especially prone to "different"!
Missing from the list: Hare
A proper butcher will easily get you these. Mine on Bletchley never fails and if they can get it Bletchley they can get it anywhere!
Missing from the list: Hare
Wonderful meat. Gamey. Cooking has to be spot on or it will be like leather.
An old fashioned food? You can get them all year round, in England, in Morrisons. You can do a lot with Haggis.
Not bad tbh. Beefey but with a bit more sweetness.
All good stuff. Rabbit makes a great stew or pie. Vension cuts make good stew but a haunch of Venison is wonderful. Guinea fowl needs careful cooking. Very easy to ruin. Veal is HIGH quality food.
A proper butcher will easily get you these. Mine on Bletchley never fails and if they can get it Bletchley they can get it anywhere!
Squirrel is ok but mine was a bit stringy. As you say, whack in a game stew and off you go!
Surely not al old fashioned food. It can be got in every supermarket.
Lovely, Curry Goat is superb but goat is an overlook meat. Slow cooked is quite succulent
Orkney black pudding is best.
Fishy chicken!
At the market in Leeds I found juicy pork rsoles ( and other parts!) for sale. Honestly, that was on the card! I didn't buy. They were, however, being bought by people of a different culture to me. The butcher must have been onto something!
wonderful stuff - has to be the highest quality meat available though.
Sun Chariot
Established Member
@DarloRich I agree with your comments re: haggis and black pudding. Supermarket staples for the past four decades; so I put 'em into the "traditional and readily obtained" camp.
I do find black puddings rings far fresher and tastier, than the sliced-n-shrinkwrapped sort.
Haunch of venison - I used to buy that in London's Borough Market, from Sillfield Farms, Cumbria. Wild boar saddle, as well. Both sublime roasted.
I do a mean Stilton and broccoli sauce with the boar.
Pig's trotter - its bone marrow tasted like an overcooked red onion. But, the moment of its serving - the lower leg and toes standing forlornly upon the waiter's tray - was a sight I won't forget.
As for "strange", my 1970s child dimly recalls my maternal grandmother's odd walnut cake.
She was a military nurse in WW2 and her walnut cake tasted as if it had been cooked in sterilised dressings...
I do find black puddings rings far fresher and tastier, than the sliced-n-shrinkwrapped sort.
Haunch of venison - I used to buy that in London's Borough Market, from Sillfield Farms, Cumbria. Wild boar saddle, as well. Both sublime roasted.
I do a mean Stilton and broccoli sauce with the boar.
Pig's trotter - its bone marrow tasted like an overcooked red onion. But, the moment of its serving - the lower leg and toes standing forlornly upon the waiter's tray - was a sight I won't forget.
As for "strange", my 1970s child dimly recalls my maternal grandmother's odd walnut cake.
She was a military nurse in WW2 and her walnut cake tasted as if it had been cooked in sterilised dressings...
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Re squirrels in Britain -- as well as grey squirrel being OK eating: anything which reduces the numbers of the brutes, is good in my book. Over the past century-and-a-half -- from the introduction to Britain of this American species, by twits who thought it would be a fun addition to British wildlife: the grey squirrel has on-goingly out-competed, and reduced the population and range of, the IMO far more attractive native red squirrel; a process which continues. (I for one, would reckon killing and eating red squirrels unthinkable, even if the law permitted it. The red squirrel is considerably smaller than the grey, anyway; to the extent of making the creature as human food, rather a nonsense.)
Ashley Hill
Established Member
The image that brings to mind is both comedic and wrong.
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