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

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

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.

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

well John the Baptist ate dried locusts and honey

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...)

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

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

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...

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.

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.

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.

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.

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'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.

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.

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?