The Very Controversial List of Foods That Belong in the Lake of Fire -- What Are YOUR Picks?

[CarriePie]

Them guinea eggs are also tiny and have very thick shells. I call them ammunition eggs, because I can see them being used for bullets.

And about liking all things savory, have you ever tried bristling anchovies? What is your thought on them?

What about anchovy paste? I hear even people who like the occasional anchovy think anchovy paste is disgusting.

Admittedly, I don't really have much experience with anchovies or anchovy paste. I have no aversion to trying it though...and I'm not sure why I have not done so!
Maybe it will be the next adventure after Vegemite

 

[Lynx]

Admittedly, I don't really have much experience with anchovies or anchovy paste. I have no aversion to trying it though...and I'm not sure why I have not done so!
Maybe it will be the next adventure after Vegemite

I know why I tried anchovies. I saw them at the Salvage grocery for a dollar. I bought them on the same basis I buy all kinds of unfamiliar things at the salvage grocery, the very reason I go to a salvage grocery in the first place... "At that price, why not?" I'm always finding interesting things there.

So I bought them, and I tried them, and I figured out real quick why I should not try them. At any price.

 

[CarriePie]

I know why I tried anchovies. I saw them at the Salvage grocery for a dollar. I bought them on the same basis I buy all kinds of unfamiliar things at the salvage grocery, the very reason I go to a salvage grocery in the first place... "At that price, why not?" I'm always finding interesting things there.

So I bought them, and I tried them, and I figured out real quick why I should not try them. At any price.

Hmmm, very interesting. If I try them, I'll do so cautiously.

Someone asked me one time if I had tried eel. I hadn't, but not long after I did try it. I actually enjoyed it. It didn't make my top 10 list of favorite foods, but it was alright.

 

[GaryA]

And about liking all things savory, have you ever tried bristling anchovies? What is your thought on them?

What about anchovy paste? I hear even people who like the occasional anchovy think anchovy paste is disgusting.

Admittedly, I don't really have much experience with anchovies or anchovy paste. I have no aversion to trying it though...and I'm not sure why I have not done so!
Maybe it will be the next adventure after Vegemite

Sounds to me like you are on a mission to needlessly punish your taste buds until they revolt!










(Just kidding - "more power to you" if you [can] like those things...)

 

[HealthAndHappiness]

well John the Baptist ate dried locusts and honey

Ch. 2

The other side of the story often those who aren't so wealthy are more generous than those who are .

Bible Examples include:
-The widow who gave her mite
-Mary who poured the ointment upon Jesus for His burial.
-The women who showed up to wash His feet with her tears.
-The Samarian widow who gave Elijah her last meal.

Personal:
I've helped wealthy ($ multi millionaire) friends and churches who gave nothing or barely anything for lots of work.
On the other hand there have been small poor country churches and individuals who have been generous.
That touches my heart and should not be unsaid, although they want to remain anonymous.

38Give, and it shall be given unto you; good measure, pressed down, and shaken together, and running over, shall men give into your bosom. For with the same measure that ye mete withal it shall be measured to you again.
Luke 6

 

[CarriePie]

Sounds to me like you are on a mission to needlessly punish your taste buds until they revolt!

(Just kidding - "more power to you" if you [can] like those things...)

I grew up out in the country with a decent amount of backwoods meals. My taste buds may be wired a bit differently

What food, Gary, would you consider to be the opposite of punishing my taste buds?

 

[HealthAndHappiness]

Hmmm, very interesting. If I try them, I'll do so cautiously.

Someone asked me one time if I had tried eel. I hadn't, but not long after I did try it. I actually enjoyed it. It didn't make my top 10 list of favorite foods, but it was alright.

Dragon Rolls. It's smoked and has avocado with it too. Sprinkled with toasted sesame seeds.

I haven't tried this recipe, but it looks like what I've tried before without the recipe. Smoked eel is in a can like sardines in Asian grocery stores.

Dragon Rolls
https://makesushi1.wpenginepowered.com/wp-content/uploads/2013/10/dragon-sushi.jpg

 

[CarriePie]

Dragon Rolls. It's smoked and has avocado with it too. Sprinkled with toasted sesame seeds.

I haven't tried this recipe, but it looks like what I've tried before without the recipe. Smoked eel is in a can like sardines in Asian grocery stores.

Dragon Rolls

I'm definitely not a sushi person (sushi is actually on my list of foods I can't stand lol). But, that looks interesting. I like Asian grocery stores. Lots of interesting items, I especially like the produce area.

 

[seoulsearch]

What about anchovy paste? I hear even people who like the occasional anchovy think anchovy paste is disgusting.

That's the interesting thing I'm finding about a lot of flavors that, taken at face value, are initially disgusting -- but can become the surprise secret ingredient in other things.

I can't stand most things with too fishy of a taste. Sometimes even tuna from a can is too fishy for me. So I stay far, far away from things like canned sardines or mackerel, etc.

Funny thing, I don't like cooking much and don't seem to have any talent for it, but I sometimes watch cooking shows -- mostly for the tips on cutting, chopping, food prep, etc. I was watching Nick Stellino on PBS years ago and he made something he called "Pasta With Spicy Cauliflower Sauce." And the kicker ingredient is anchovy paste.

I don't exactly like cauliflower. I certainly don't like anchovies. I don't really like anything too spicy. But for some reason, that dish looked so good by the time he got done that I just had to go out and find all the ingredients (I'd never even heard of anchovy paste before,) and try it.

And It. Was. Spectacular. I guess I figured I was willing to give it a try if it made a not-so-liked veggie somewhat more palatable. I even added a little extra anchovy paste for a little extra zing. (It's also made with fresh garlic and Romano cheese -- be sure to wash the dishes right away or your entire house is going to smell like a fishery gone bad.) But the actual dish is amazing, and out of the dozens of people I served it to over the years, only one didn't like it (mostly because it doesn't have any meat.)

I'll still have it in constant rotation but it's a bit labor intensive (to a non-cook, at least,) expensive to make, and I'm supposed to cut down on carbs (boo!!!) I've tried making it with JUST the cauliflower and of course, it's just not the same.

I've also tried making it with broccoli (Nick himself suggested this,) but it was a no bueno -- the broccoli, in my opinion, was just too bitter for the rest of the flavors.

 

[GaryA]

What food, Gary, would you consider to be the opposite of punishing my taste buds?

Is this a trick question...???

If I say "things that make your taste buds swoon" - well, some of that is unhealthy.

If I say "normal food" - well, those things may be "normal" for you.

I can't win - I give up...

 

[CarriePie]

Is this a trick question...???

If I say "things that make your taste buds swoon" - well, some of that is unhealthy.

If I say "normal food" - well, those things may be "normal" for you.

I can't win - I give up...

It was not a trick question, but I can see where it may have appeared to look like that way. Sometimes it's hard to tell online.

I'm a wee bit abnormal here and there, but not too bad (well, opinions vary lol).

You didn't lose! I was just genuinely curious. Thanks for answering! Or attempting to

 

[Lynx]

That's the interesting thing I'm finding about a lot of flavors that, taken at face value, are initially disgusting -- but can become the surprise secret ingredient in other things.

I can't stand most things with too fishy of a taste. Sometimes even tuna from a can is too fishy for me. So I stay far, far away from things like canned sardines or mackerel, etc.

Funny thing, I don't like cooking much and don't seem to have any talent for it, but I sometimes watch cooking shows -- mostly for the tips on cutting, chopping, food prep, etc. I was watching Nick Stellino on PBS years ago and he made something he called "Pasta With Spicy Cauliflower Sauce." And the kicker ingredient is anchovy paste.

I don't exactly like cauliflower. I certainly don't like anchovies. I don't really like anything too spicy. But for some reason, that dish looked so good by the time he got done that I just had to go out and find all the ingredients (I'd never even heard of anchovy paste before,) and try it.

And It. Was. Spectacular. I guess I figured I was willing to give it a try if it made a not-so-liked veggie somewhat more palatable. I even added a little extra anchovy paste for a little extra zing. (It's also made with fresh garlic and Romano cheese -- be sure to wash the dishes right away or your entire house is going to smell like a fishery gone bad.) But the actual dish is amazing, and out of the dozens of people I served it to over the years, only one didn't like it (mostly because it doesn't have any meat.)

I'll still have it in constant rotation but it's a bit labor intensive (to a non-cook, at least,) expensive to make, and I'm supposed to cut down on carbs (boo!!!) I've tried making it with JUST the cauliflower and of course, it's just not the same.

I've also tried making it with broccoli (Nick himself suggested this,) but it was a no bueno -- the broccoli, in my opinion, was just too bitter for the rest of the flavors.

It is also a key ingredient in Worcestershire sauce, if I remember correctly. And Worcestershire sauce can be a marvelous thing if you use it right.

Still disgusting on its own, like many crucial ingredients.

 

[Billyd]

Back to okra. It is a basic food group. It is impossible to make gumbo without it.

 

[HealthAndHappiness]

I'm definitely not a sushi person (sushi is actually on my list of foods I can't stand lol). But, that looks interesting. I like Asian grocery stores. Lots of interesting items, I especially like the produce area.

If it matters, the smoked eel in the can is cooked. It's a little bit sweet and smokey from their barbeque sauce.

My parents used to buy me a can of smoked octopus at the grocery store on the way back from Pittsburgh as a 4 year old, so I am used to weird sea food. I always looked forward to those boring trips because I would hope to get the strange, but tasty, baby octopus on the way back.
Now I look forward to that at the Chinese buffet on rare occasions.

 

[HealthAndHappiness]

That's the interesting thing I'm finding about a lot of flavors that, taken at face value, are initially disgusting -- but can become the surprise secret ingredient in other things.

I can't stand most things with too fishy of a taste. Sometimes even tuna from a can is too fishy for me. So I stay far, far away from things like canned sardines or mackerel, etc.

Funny thing, I don't like cooking much and don't seem to have any talent for it, but I sometimes watch cooking shows -- mostly for the tips on cutting, chopping, food prep, etc. I was watching Nick Stellino on PBS years ago and he made something he called "Pasta With Spicy Cauliflower Sauce." And the kicker ingredient is anchovy paste.

I don't exactly like cauliflower. I certainly don't like anchovies. I don't really like anything too spicy. But for some reason, that dish looked so good by the time he got done that I just had to go out and find all the ingredients (I'd never even heard of anchovy paste before,) and try it.

And It. Was. Spectacular. I guess I figured I was willing to give it a try if it made a not-so-liked veggie somewhat more palatable. I even added a little extra anchovy paste for a little extra zing. (It's also made with fresh garlic and Romano cheese -- be sure to wash the dishes right away or your entire house is going to smell like a fishery gone bad.) But the actual dish is amazing, and out of the dozens of people I served it to over the years, only one didn't like it (mostly because it doesn't have any meat.)

I'll still have it in constant rotation but it's a bit labor intensive (to a non-cook, at least,) expensive to make, and I'm supposed to cut down on carbs (boo!!!) I've tried making it with JUST the cauliflower and of course, it's just not the same.

I've also tried making it with broccoli (Nick himself suggested this,) but it was a no bueno -- the broccoli, in my opinion, was just too bitter for the rest of the flavors.

That's a good point. When fish starts going bad it will smell and taste fishy. Most fresh fish tastes milder. It shouldn't smell that way when cooked. You can especially enjoy it when you catch one while camping.

https://youtube.com/shorts/-6e15GIhbYI?feature=shared

 

[CarriePie]

If it matters, the smoked eel in the can is cooked. It's a little bit sweet and smokey from their barbeque sauce.

My parents used to buy me a can of smoked octopus at the grocery store on the way back from Pittsburgh as a 4 year old, so I am used to weird sea food. I always looked forward to those boring trips because I would hope to get the strange, but tasty, baby octopus on the way back.
Now I look forward to that at the Chinese buffet on rare occasions.

I've had smoked eel. I got a tin of it at Nam Dae Mun in the Atlanta metro one of the last times I was in the ATL metro. Not bad. I washed it down with a PBR. Several years ago I had calamari at an Italian Restaurant.
I'm personally really not as into seafood as I am stuff I can pull up out of the creek, pond, or lake. I'm more drawn to gar, frog legs, crayfish, catfish, perch, etc. Just not those turtles! Cute, but not tasty at all.
I do like a good Chinese buffet. I used to live near one and I'd take myself there once in a while.

 

[tourist]

It is also a key ingredient in Worcestershire sauce, if I remember correctly. And Worcestershire sauce can be a marvelous thing if you use it right.

Still disgusting on its own, like many crucial ingredients.

I always keep a bottle of Worcestershire sauce on the kitchen table.

 

[HealthAndHappiness]

I've had smoked eel. I got a tin of it at Nam Dae Mun in the Atlanta metro one of the last times I was in the ATL metro. Not bad. I washed it down with a PBR. Several years ago I had calamari at an Italian Restaurant.
I'm personally really not as into seafood as I am stuff I can pull up out of the creek, pond, or lake. I'm more drawn to gar, frog legs, crayfish, catfish, perch, etc. Just not those turtles! Cute, but not tasty at all.
I do like a good Chinese buffet. I used to live near one and I'd take myself there once in a while.

I don't eat turtles either. The ones big enough to make a meal or two are ancient. I consider it a crime to eat something that has seen perhaps a hundred years of history. It would be better, a fast growing bird or deer.
I've eaten crayfish when backpacking/ camping. They are like little lobsters in soup.
Have you caught a gar? What was that like?

 

[HealthAndHappiness]

That's the interesting thing I'm finding about a lot of flavors that, taken at face value, are initially disgusting -- but can become the surprise secret ingredient in other things.

I can't stand most things with too fishy of a taste. Sometimes even tuna from a can is too fishy for me. So I stay far, far away from things like canned sardines or mackerel, etc.

Funny thing, I don't like cooking much and don't seem to have any talent for it, but I sometimes watch cooking shows -- mostly for the tips on cutting, chopping, food prep, etc. I was watching Nick Stellino on PBS years ago and he made something he called "Pasta With Spicy Cauliflower Sauce." And the kicker ingredient is anchovy paste.

I don't exactly like cauliflower. I certainly don't like anchovies. I don't really like anything too spicy. But for some reason, that dish looked so good by the time he got done that I just had to go out and find all the ingredients (I'd never even heard of anchovy paste before,) and try it.

And It. Was. Spectacular. I guess I figured I was willing to give it a try if it made a not-so-liked veggie somewhat more palatable. I even added a little extra anchovy paste for a little extra zing. (It's also made with fresh garlic and Romano cheese -- be sure to wash the dishes right away or your entire house is going to smell like a fishery gone bad.) But the actual dish is amazing, and out of the dozens of people I served it to over the years, only one didn't like it (mostly because it doesn't have any meat.)

I'll still have it in constant rotation but it's a bit labor intensive (to a non-cook, at least,) expensive to make, and I'm supposed to cut down on carbs (boo!!!) I've tried making it with JUST the cauliflower and of course, it's just not the same.

I've also tried making it with broccoli (Nick himself suggested this,) but it was a no bueno -- the broccoli, in my opinion, was just too bitter for the rest of the flavors.

Here's a gormet camping cooking show you might enjoy.
https://youtube.com/shorts/7NLDbumEmw8?feature=shared

 

[CarriePie]

I don't eat turtles either. The ones big enough to make a meal or two are ancient. I consider it a crime to eat something that has seen perhaps a hundred years of history. It would be better, a fast growing bird or deer.
I've eaten crayfish when backpacking/ camping. They are like little lobsters in soup.
Have you caught a gar? What was that like?

I think the reason my grandmother cooked a softshell turtle one time is because it had swallowed her hook and she couldn't save it, so she cooked it lol. Otherwise, I highly doubt she would have.
I have a network of crayfish under my yard. When the yard fills with water, they come out and it's fun to watch them. I liked playing with them as a child. I'd let them clamp onto my finger. Cute, but unfortunately for them, they are also tasty.
Gar...ugh, gar is one of the yummiest fish I've eaten, but it's a beast to get it in the boat or onto the bank. They've got razor sharp teeth. Then when you go to clean it, you have some more issues. Gar have scales, but they have to be cleaned like a catfish. You don't scale them like a bass. The scales make the skin much harder to rip off than a catfish. For folks who don't mind the trouble, gar meat is really tasty (imo).