GameBanshee Forums

C Elegans wrote:I certainly will! I have collaborators in California + the major cities on the north part of the east coast.

It's really good. I also like Manhattan chowder, but most will say New England is superior. I like it with lots of black pepper and these certain saltine crackers. I can't remember what they're called.

C Elegans wrote:Not? You mean the subtropical swamp areas are not crowded with lichens-eating reindeer? Maybe the alligators would like them? It's quite good though, especially with fresh, lightly fried Cantharellus cibarius (I don't know the English name for this delicious mushroom - chanterelle perhaps?) I had it last when I was on a hiking trip in Swedish Lapland in July.

Hehe.. Imagine that, no reindeer in Florida. Not even in Iowa. I'm sure I would like it. What's it like? I'm imagining a cross between venison and beef. I could be way off though.

C Elegans wrote:I rarely care about what I eat as long as it's sufficiently nutritious, but there is this one kebab restaurant in Aqaba, Jordan which I will never forget...I feel dizzy just thinking about it. A pity it's not exactly around the corner from where I live.

I feel the same way about a particular bakery and sandwich shop on a particular streetcorner near Vaugirard in Paris. I'd kill for their crudite poulet sandwich right now.

C Elegans wrote:Very much so, yes, harder to chew though, more rubber-like.

If it's even chewier than squid I would probably just stick to squid. I'm sure I'd like the octopus though.

C Elegans wrote:Long ago I had a bf/lover/something similar in Moscow. He had a lot of contact with foreigners, so he used to stuff his fridge full of Beluga caviar which at that time could be bought for a cheap price in Russia directly from the fishers (at the black market of course). Every time I was in his house, I used to eat tons of it, I just love it, with Russian blini and smetana. I Europe I would never eat it, because it's riciculously expensive. Here, it's better to eat roe from salmon or whitefish.

I've never received a satisfactory description of its flavor. Everyone just says it's salty. Lots of things are salty. Maybe you can describe it better since you're familiar with it.

Chimaera182 wrote: Those things are beyond spicy, but they'll clear out your nasal passages like nothing else.

I hear mace does the trick as well.. and I don't mean the spice.

Chimaera182 wrote:Chocolate's a bit iffy. I couldn't stand the stuff as a kid; I'd eat Peanut M&Ms, and that was the extent of my chocolate-eating. Later in my childhood, I somehow *grew* into liking the stuff (I recall one time in particular when my 3rd grade teacher was giving out items in class, and she had a chocolate Easter bunny that made my mouth water, much to my surprise). I've had quite a bit of chocolate since then, and my opinion is still a bit ambivalent. I've learned that I absolutely love white chocolate, I can tolerate milk chocolate, but I cannot stand dark chocolate. I'm not into the bitter stuff.

We're opposites there. I won't eat most milk chocolate, but I love the 85% stuff. I like white chocolate, but can't eat much of it.

@ jopperm2,
Guinea pig is a lot like rabbit, pretty good acctually.
I've had hardly anything else on the list exept caviar (love the stuff!) but I agree with wing, lefse should be on that list, but possibly only if you are from minnasota, as it is almost it's own country...but I digress, back to the food stuff!

I like lefse, but if we're going to add a bunch of Scandinavian food, then pickled herring and come before lefse for me.

Pickled herring is one of the best foods their is in my opinion. Had it for breakfast today...and lunch.

Caviar is something I can take or leave. On the few occasions I've had it, I just couldn't see the big deal. Kind of like roasted chestnuts, it doesn't do that much for me one way or the other. But, of course, this is highly personal and subjective
Anyway, CE would be best to describe the flavour since she does really like caviar, and has had far more experience with it. My only impression was "salty."

[QUOTE=Jopp]I'm not sure that's regulation verbiage DW.[/QUOTE]
Hey, whoever said I was regulation conscious? I'm no purist, even when it comes to language use
btw, ditto here regarding chocolate. I love bitter chocolate... the higher the cocoa content and the lower the sugar content...the happier I am *drools*
I will tolerate white chocolate if its sweetness is balanced out by certain tart or bitter combinations, but otherwise I don't really care for it. Milk chocolate I never go anywhere near...I can't stand the stuff. Though, like you, my sweet threshold is very low.

Grizz wrote:The one thing though that freaks everyone out when I tell them is from my year and a half in South Korea. I had dog.

Yes, I've had dog too, in China. In the Western world people are usually very sensitive to eating animals that we view as pets, like dog and cat, or animals we view as vermin, like rats or cockroaches.

There was live baby octopus on a stick and candied roaches.

Yes, I am also not so fond of things that are still alive when I put them in my mouth. Like these Japanese eels and the Southeast Asian beetles. I'm no oyster lover either.

Jopperm] Hehe.. Imagine that wrote:
It's always difficult to describe tastes, but prepared as we do it in Scandinavia, I perceive it as more "gamey" than deer or roedeer but not as gamey as gazelle. The meat is quite hard, it has a slightly sour taste but it is not as strong as elk.

I've never received a satisfactory description of its flavor. Everyone just says it's salty. Lots of things are salty. Maybe you can describe it better since you're familiar with it.

It's not salty like bacon, or like crisps, it's salty like the sea, like seaweed. There is a disctict but soft taste of raw fish, so if you don't like sushi you will probably not like caviar either. So imagine a rich, creamy and soft combination of sea salt, raw fish and oil. There are three types of Russian caviar, it comes from three types of sturgeon. The Beluga type is the one I like the most, whereas the other two types, Ossetra and Sevruga, are even more creamy and more "buttery" and have smaller grains. There is also the Iranian type of sturgeon roe, from the south part of the Caspian Sea (The Russian caviar is from the north part, of course). Some people like this better than the Russian. It is more similar to a very fine Ossetra than to Beluga. *sigh* In my youth, I used to smuggle out some jars every time I visited my bf, each of these jars would have costed over 250 Euro back home, and I could eat 10 of them as a late night snack...

Triline beta] Pickled herring is one of the best foods their is in my opinion. [/quote wrote:
Pickled herring? You guys are crazy, I think it's awful! Maybe because I'm Swedish, so I was forced to eat it during my upbringing. Ugh!

C Elegans wrote: Pickled herring? You guys are crazy, I think it's awful! Maybe because I'm Swedish, so I was forced to eat it during my upbringing. Ugh!

I was forced to eat it too, as I'm from a scandinavian family, and I still love it. Perhaps it is an acquired taste?

triline beta wrote:I was forced to eat it too, as I'm from a scandinavian family, and I still love it. Perhaps it is an acquired taste?

I am sure it's an aquired taste since almost no children like it, but I guess some people, like myself, don't aquire it!

C Elegans wrote:I am sure it's an aquired taste since almost no children like it, but I guess some people, like myself, don't aquire it!

I have loved it since I can remember, but it has to be an acquired taste...I'll google it.

Hmm...regarding caviar, it is odd then, come to think of it. I love sushi, and I love raw oysters on the half shell. Raw oysters also taste like the sea and can have a wonderful creaminess to them...
So, one would suppose I'd feel the same about caviar Ah well, "there's no accounting for taste," as the cliche goes

I love pickled herring too My mother was Dutch/German and I grew up with it. It wasn't even a taste I attempted to acquire, I've just enjoyed the stuff since ever I can remember

So I'm not alone in liking pickled herring. Anyway according to google pickled herring is an acquired taste.

You found that on google? Nevermind.

Anyway. I'm not into that fresh sea type taste. Most of the sushi I do like has no seaweed and little or no fish. I do love the taste of sea salt, I just don't like the other aspects so much. I could probably tolerate it though, but there's no way I would pay the prices it fetches.

I come from a town that has three large Lutheran churches, but shares a school with three other towns. It's so Norwegian there that they sell kringle at all the gas stations, and little old ladies have cross-stitched sayings hanging from their doors in Norwegian(that I can't repeat here as some of you speak Norwegian ). There are three police officers and one of them, the cheif, is named Nels Nord. There were at least three distict Nelson families in my class, as well as Knutson, Knudson, Nelsen, Larson, and Larsen.

jopperm2 wrote: There were at least three distict Nelson families in my class, as well as Knutson, Knudson, Nelsen, Larson, and Larsen.

Yes, we nelsons are usually quite distinct . But am I the only one to have eaten Guinea pig?

dragon wench wrote:Hmm...regarding caviar, it is odd then, come to think of it. I love sushi, and I love raw oysters on the half shell. Raw oysters also taste like the sea and can have a wonderful creaminess to them...
So, one would suppose I'd feel the same about caviar

I don't like oysters very much, so I don't think they are really that similar. I can eat it sure, but considering the price it feels sort of meaningless. It reminds me of when I was a child and had a bad flu and was lying in my bed on my back and inhaled through the nose so I swallowed the content of my nose by mistake.

Re: pickled herring, you are all crazy, you should seek treatment for that.

CE wrote: It reminds me of when I was a child and had a bad flu and was lying in my bed on my back and inhaled through the nose so I swallowed the content of my nose by mistake.

ROFL! Much as I like oysters, I have to concede that's an alarmingly accurate description. I suppose that raw oysters probably also rank as an "acquired taste."

pickled herring, you are all crazy, you should seek treatment for that.

I probably require treatment anyway, so why stop now?

Yes, I've had dog too, in China. In the Western world people are usually very sensitive to eating animals that we view as pets, like dog and cat, or animals we view as vermin, like rats or cockroaches.

I'll admit I wouldn't really want to eat any of those things, but I'm open-minded towards food nonetheless. I'm willing to try anything, though. With most people, just offer them something and not tell them what's in it. Usually, you don't have to result to such subterfugre with me, though, but then once I've tasted something and I decide I like it, you could tell me it was a bloated rat stuffed with roaches rolled in dog's droppings and it won't phase me. Although that description does seem to have curbed my rising appetite, for the moment.

50 things to eat before you die
Some numbers in my reccomendation
#) Sushi
#) Fondue

and I aint eatin no pets and no vermin bleh.