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What 's the wierdest recipe you have found and would you attempt it?

Okay, I've been a member of chowhounds now for about a month and I feel fairly comfortable with all of you.

I have a wonderful collections of cookbooks that I have accumulated from all over for many years, stores, garage sales, used book stores, and hand-me-downs. I also have a huge collection of cooking magazines or those pretaining to entertaining with useful recipes and tips. I love them all. And yes I have too many, but I use them all. I also love and use the internet, and have binders full of recipes from different sources along with some of your (chowhound) recipes and suggestions.

And with that said, what is the most unusual recipe or noteworthy recipe that you've encountered. Have you attempted it or will you ever?

I have a couple one of them being in my beloved and precious Louisianna cookbooks. Although they are both facinating, I couldn't decide which one, "Squirrel Pie" (6) squirrels or "Coon a La Delta" calling for one racoon dressed properly...

Now my Dad was an avid hunter, and fisherman, so I am no stranger to game and fish. As a youngster, my dad a true gormet before his time offered us, squirrel. I remember it in a tomato base with wine sauce and tasting like "chicken".
But for the life of me, I did not know that racoon was an animal hunted for food. I mean seriously, they can be mean little guys!

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  1. Not too odd, but I remember my grandmother's homemade doughnuts out of leftover mashed potatos. As I recall, they were not that bad. (alas, I cannot say the same about her homemade rootbeer). I found her recipe card, and also have since discovered it isn't that unusual. I have a couple of ranch cookbooks, as well as a Wyoming Centennial cookbook that have the same or similar recipes.

    3 Replies
    1. re: porkchop

      My grandma makes those! It's a running joke because no one believes they're really made out of mashed potatoes.

        1. re: lidia

          I have a recipe for potato donuts with a lemon glaze that is wonderful; I too had not realized that donuts could be made from mashed potatoes rather than flour, and taste even better! They have a much more chewy texture, pick up the the flavor of the glaze better, and have an earthier taste with the thyme. If you would like a recipe for this, please see my blog at http://thymetobake.com/?p=32

      1. I tried it. Orange-leek soup. I don't know what possessed me, except the spirit of "That sounds SO WEIRD that I have to make it."

        It tasted EXACTLY like bile. A whole pot, minus one spoonful, was discarded lest someone else taste it by accident.

        1. Squirrle is great, just have to cook it right and fried is probably right. My wife has fixed it many times, complete with cream gravy, wonderful. Probably not as tender as rabbit but still very tasty.

          Coon is normally served with collard greens in the south. And you forgot to mention possem which is usually served with sweet potatoes.

          2 Replies
          1. re: rtmonty

            It's "opossum", right? Weird, weird spelling....

            1. re: uptown jimmy

              Possum is the informal spelling of opossum.

          2. A few years ago, a friend of mine was embarking on a trip back to his homeland of the Philippines. He asked if I wanted anything as a souvenir and I said, of course, an authentic cookbook, preferably with English translations. He dutifully got me the cookbook, in English even, and I immediately sat down to read the whole thing cover to cover.

            One recipe threw me more than the others (and if you're at all familiar with Filippino food, you know how "challenging" a lot of it is) and it was the "Goat Stew" recipe. Nothing wrong with goat meat, as I've had it often in Indian dishes, but it was the preparation steps that did it for me...

            STEP 1: "Catch goat"

            The following steps involved "removing hair from goat with wire brush" and so on, so NO, I did not try the recipe.

            1. There is a wonderful cookbook called "Unmentionable Cuisine" that has a recipe for baked chihuahua...among other goodies. Have not used it yet.

              1. I just put one up on my website. No, I haven't yet tried it.


                12 Replies
                  1. re: Gary Soup

                    My dad, who is always flabbergasted and disgusted by such practices as eating chicken feet... his eyes light up if you mention eating bull testicles. Apparently it's an Iranian delicacy, but the funny thing is, he thinks that we are all born thinking that way too. :)

                    1. re: amandine

                      A colleague was visited yesterday by his wife and two teenage sons. They asked for a place to eat, and trying to steer them towards something somewhat adventurous, I recommended dim sum in china town. This lead to a discussion of what to watch out for there, and I told them about having tripe and chicken feet for dim sum. Eating the chicken feet were like eating fried chicken with no meat on the bones.

                      I also used to shop at a Western Beef fairly regularly, and both testicles and "bull pizzle" were often seen for sale.

                      However, the most unusual recipe I have ever seen is an ancient beer recipe that calls for including a dead chicken in the wort. I would never attempt it or drink the result.

                      1. re: amandine

                        Iranian hell. It's an American dish. Can you say, "Rocky Mountain Oysters?" When I was 14 my dad put me to work with some cowboys during branding and castrating season. They cut the tesitcles off and threw them in an ice chest. I always wondered why not a garbage can. Another guy who worked with my dad walked into the coffee shop where they used to meet, held up a bag of RMO's, and asked the waitress if the cook would fry them up. She disappeared rather quickly.

                        1. re: porkchop

                          Well, since Iranian cookery probably predates American cookery by several hundred years, I think @amandine is safe in saying it is an Iranian delicacy.

                          1. re: Multifoiled

                            Not really. Native Americans were (are) known for using all of the animal, and they've been around for a loonnnng time.

                      2. re: Gary Soup

                        Oh my god. I saw that picture and lost any and all desire for breakfast. You have helped immensely with my diet:-)

                        1. re: Gary Soup

                          Sure is a pretty looking dish tho...

                          1. re: Gary Soup

                            Wouldn't expect anything less from Chef Bourdain.

                            1. re: Gary Soup

                              Take ox penis and steam until stiff? Hahahahahah!

                              1. re: Gary Soup

                                Well, you could eat a knob at night, as Karl Pilkington says:

                                1. Nah, I can top Gary Soup's Ox Pizzle... In the now out-of-print 'Pates & Terrines' by by Edouard Lonque, Michael Raffael, Frank Wesel, and Friedrich W. Ehlert, there is this recipe I've been dying to try -- stuffed boar's head.

                                  The gist of it is that you have to remove some of the internal bone structure of a boar's head, shave it well and sew closed the nostrils, ears, etcs... then you make a lovely forcemeat pate of boar meat and stuff the nostril and part of the head. After being boiled clean and the entire head is glazed and when served whole (staring at you in a way), the snout is sliced to produce perfect rounds of a boar meat terrine.

                                  Here is the book:

                                  I've been wanting to try it for years but am having problems getting a boar's head.

                                  2 Replies
                                    1. re: Carrie 218

                                      "Boar's Head" is a pretty popular brand of preserved meats in the New England area (I think they are based in NY?). Maybe that's where the name came from.

                                    2. Hm, well, most of the things people posted on this thread, I wouldn't even call recipes. I would call them offal. But to each his own.

                                      I was curious to try an LA Times recipe for curried watermelon, the writer described the effect as "like Pop Rocks, but much better". I was intrigued to try it myself... but never got around to it.

                                      2 Replies
                                      1. re: amandine

                                        It is truly a delight. I made this recipe many times and love it.

                                      2. Kuheuter is a particular favorite of mine (a google image search will
                                        provide adequate translation if you're not familiar with this Bavarian
                                        delicacy). I've never cooked it, but have a few recipes stocked away
                                        for the future. Here's an example:


                                        I also adore the Potatoes Cooked in Resin recipe from the old Joy of Cooking.
                                        I'm sure someday I'll have 25 pounds of resin and a sack of potatoes and
                                        be all set to try it.

                                        1. After my mother passed away I was going through her recipe box and came across a recipe, clipped from the newspaper, for "Liver and Bananas." I consider myself an adventerious eater but I have not been able to bring myself to try it.

                                          The current issue of Gastronomica has an article on a restaurant in Beijing that only serves penises and testicles...
                                          Here is a link of the magazine, although the article is not available online.

                                          3 Replies
                                          1. re: ligature

                                            I think bull or boar penises and testicles are served in many many restaurants in Singapore or Malaysia, and of course, in China. So I am not that surprise at all.

                                            In fact, right here in Manhattan, there is a Japanese izayaka that serves turkey testicles...

                                            1. re: ligature

                                              Seriously, could you post the liver and banana recipe? I have some plantains that might play well in such a recipe.

                                              1. re: ligature

                                                Hey, I found this page because watching the old Dick van Dyke show, in one episode he calls home and Laura's making liver and bananas for dinner. I couldn't decide whether that was comedy or not. Yikes!

                                              2. Here's a recipe that I keep coming across for some reason...

                                                catch a bunch of little fish such as herring

                                                dig a hole and line it with grass, or get a big black trash bag and...

                                                fill the hole/bag with fish, wait a couple months til they're stinky, debone and eat!

                                                this I have heard is a traditional native alaskan dish, maybe the kimchi of the north.

                                                1 Reply
                                                1. re: aroques

                                                  It's not appetizing to me,but when I used to live in anchorage I met some of the natives from the small villages in Alaska and I heard they do the same with salmon heads,its called Stink Head.Seal oil,which they dip dried salmon or trout in,is made by letting a seal carcass sit in the sun till the oils come out of the skin then they scrape it off,I tried this and my white boy blood could barely handle it,powerfull stuff.They also eat frozen whale blubber,and whale blubber ice cream with berries which I never got a chance to try but would really like to.Ill tell you one thing these people barely ever get colds or sick,I guess if you can survive eating that stuff your immune to almost anything.I go fishing and eat plain old fish 3 times a week and haven't had a cold for over 17 years.Imagine what that stuff could do for you.

                                                2. A Korean co-worker told me about this dish, supposedly only served to royalty. You start with a boiling broth, into which you drop a block of frozen tofu, and a bunch of live baby eels. The eels swim into the tofu in order to try to escape the heat of the broth, and are poached in place. After cooking for an unstated length of time, the tofu is removed from the broth and sliced, revealing the cooked eels embedded inside.

                                                  1. My sister and I once found a cookbook in a house we moved into, one of those spiral-bound collections of recipes from charitable ladies church organizations, except this organization was a group of American women who somehow ended up in in Saudi Arabia. Among the classic recipes for green bean casserole and jello mold, there was this fascinating recipe for camel's hump. You basically take a camel's hump and stuff it with a goat, stuffed with a rabbit, stuffed with a chicken, which is then stuffed with rice and such. The best part, though, were the helpful tips, like "Remember, one hump is tastier than two!" and "Oven not big enough? Try the clothes dryer!"

                                                    1 Reply
                                                    1. re: AppleSister

                                                      zoinks . . . I have something very similar, but the author was in Afghanistan
                                                      "Camel Land Cookery" by Dorothy Short, distributed among American Foreign Service wives. It's a fab mix of Betty Crocker and using what you've got at the local bazaar, with a crazy seemingly random selection of foods of the world . . . how to build a warming oven, and how to bone a turkey, how to fit your Korean "pul-gogi pan" over an Afghan charcoal brazier, how to make cheese logs, and dog biscuits.

                                                      BTW, she says the camel wouldn't fit in her oven...
                                                      but later gets ahold of a loin/leg and makes teriyaki.

                                                    2. Squirrel stroganoff is the way to go. I had it many years ago, and it was divine. Since squirrels eat nuts, and are vegetarian, their meat is very sweet. You had to be there to see the looks on the faces of diners at this party, after they all ate up then asked what that was composed of.

                                                      That said, the most amazing recipe I've come across is for bear paw, baked in mud to remove the fur, from Larousse Gastromnic.

                                                      1 Reply
                                                      1. re: pitterpatter

                                                        Squirrel was a staple in the South for hundreds of years. My family ate much squirrel back in the day, but stopped before I was born.

                                                        There sure are plenty of them around these days. I sometimes eye the rabbits and squirrels in my yard with naughty culinary thoughts...

                                                      2. Strangest I have seen is a hedgehog, covered in clay and baked in a fire. When the hedgehog is done, you crack the baked clay open and rmove it, which removes the spines. My sister had pet hedgehogs, so I can never bring it up around her.

                                                        1 Reply
                                                        1. I gave my friend who came for Christmas "More Joys of Jello" copyright 1972. It was the savories that really got to her: Lemon Jello with artichoke and chicken breast and the like. She swears that she'll bring a dish next year from the book. My response was only if she samples it too.

                                                          1. I saw a recipe once for Garlic Chocolate Chip Cookies- those of you who know my posts know I love garlic and I love cookies, but together?! Haven't tried it, but I might some day!

                                                            1. Chef Chicklet, If you peruse old cookbooks (before 1930) they often include recipes for `possum and raccoon. (You'll note they almost always suggest poaching in vinegar first before cooking which should tell you something.) Using organ meats in a creative, gourmet way is catching on because of Fergus Henderson's excellent cookbook "The Whole Beast: Nose To Tail Cooking". The recipes are actually very good. A best seller at Henderson's London restaurant is "Crispy Pig's Ear Salad". One of the first directions in the recipe is to shave the pig's ears with a Bic razor. Perfect for a potluck dinner.

                                                              1. OK, clearly mine is not as odd as some... and actually sounds tasty if not labour-intensive. The recipe is from Everything Tastes Better With Bacon (Chronicle Books) and there is a recipe for Bacon Brittle and then an accompanying peanut butter cookie with bacon brittle recipe.

                                                                1. The weirdest I've actually come across was an old Jell-o cookbook recipe for Jellied BBQ Sauce.

                                                                  Something about dissolving store-bought BBQ sauce in lemon jello, and--for the love of God--serving it CUBED on top of lettuce. As an "Appetizer". What is "appetizing" about that I couldn't tell you. %^#$!...

                                                                  Why I find that more bizarre than testicles, squirrels, or headcheese, I can't explain.

                                                                  1. When I got married om 1980, my SIL gave me an old, classic cookbook from the "Culinary Arts Institute". First written in 1948, the version I got was revised in 1971. It truly is of that era--nothing modern about it. It has a lot of practical how-tos, which is why I've kept this long. About half the recipes call for something to be molded or combined w/something to be stuffed. Lots of ham loaves, vegtable rings, jellied this or that. There are recipes for roast squrrels, reindeer post roast and braised moose. But the weirdest recipe in there is a stuffed crown roast of frankfurters. There is even a photo of one. It's filled with sauerkraut!

                                                                    2 Replies
                                                                    1. re: rednails

                                                                      could you make me a tshirt of that weiner crown?
                                                                      ; )

                                                                      omigod, I found a photo very easily

                                                                      1. re: rednails

                                                                        OK, now you're getting into James Lileks territory! Lileks is the author of (among other things) "The Gallery of Regrettable Food." Many excerpts are on his Web site at http://www.lileks.com/institute/galle...

                                                                      2. My brother (who else) once got me a cookbook called "Entertaining with Insects" that had many an ant, grub, beetle, and cricket recipe. No, I haven't tried any (although my husband did taste termites when we were in Belize - minty! and I've heard ants are lemony from the formic acid).

                                                                        2 Replies
                                                                        1. re: kiwijen

                                                                          I have an African cook book that features "land prawns" prominently.Yup, you guessed it,
                                                                          land prawns are big, fat, juicy grubs.

                                                                          1. re: kiwijen

                                                                            After accidentally eating half an ant that had crawled on to my p.b. sandwich. I can confirm that they do taste very tart. just like a lemon !

                                                                          2. Iguana stew ranks as a bit odd for me.

                                                                            But, if anyone has a Iguana going spare.... ;)

                                                                            1. Polish Fruit Soup. It was a long time ago and I don't remember exactly what was in it. I had a friend of Polish descent coming for dinner and thought he would enjoy it. It smelled and tasted exactly like it had already been eaten, digested, and regurgitated. He came in and tasted it and said it tasted just like his grandmother used to make. So glad he was happy.

                                                                                  1. re: Antilope

                                                                                    OMG, I think I just threw up in my mouth a little...

                                                                                  2. "La Cucina: The Regional Cuisine of Italy" is my favorite source for crazy recipes. Veal Brain Sandwiches is my favorite. Haven't tried it. There are a lot of recipes involving donkey and horse meat, too.

                                                                                    1. I haven't tried it. Who would invent such a recipe?

                                                                                      Tuna Banana Split Salad

                                                                                      Parade Magazine - Aug 4, 1968

                                                                                      1 cup mayonnaise
                                                                                      2 Tbsp lemon juice
                                                                                      1 tsp curry powder
                                                                                      1/4 cup finely chopped chutney
                                                                                      1 cup diced unpared apple
                                                                                      2 cans (6 or 7 oz each) tuna
                                                                                      2 bananas
                                                                                      Salad greens

                                                                                      Combine mayonnaise, lemon juice, curry powder and chutney; blend well.
                                                                                      Add apple and tuna, mix lightly. Chill several hours.
                                                                                      When ready to serve, peel bananas. Cut each in half lengthwise.
                                                                                      Brush with additional lemon juice to prevent discoloration.
                                                                                      Place greens in individual boat-shaped dishes; place half banana on greens.
                                                                                      Top with 2 small scoops of tuna mixture. Serves 4.

                                                                                      Reading Eagle newspaper - Aug 4, 1968