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

chef chicklet Dec 29, 2006 10:41 PM

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!

  1. aglio_o_morte May 2, 2011 03:16 PM

    "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. Antilope Mar 31, 2011 11:35 AM

      Jellied Bologna Ring (gelatin salad)
      http://chowhound.chow.com/topics/7666...

      No!

      2 Replies
      1. re: Antilope
        alliegator Mar 31, 2011 02:02 PM

        oh my...

        1. re: Antilope
          h
          Heatherb Apr 3, 2011 09:40 AM

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

        2. chicgail Jan 31, 2007 06:54 AM

          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. m
            merixon Jan 31, 2007 03:55 AM

            Iguana stew ranks as a bit odd for me.

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

            1. kiwijen Jan 18, 2007 12:39 PM

              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
                missclaudy Jan 31, 2007 02:57 AM

                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
                  beekeroc Apr 3, 2011 05:40 PM

                  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. r
                  rednails Jan 17, 2007 03:21 AM

                  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
                    pitu Jan 17, 2007 12:03 PM

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

                    omigod, I found a photo very easily
                    http://www.flickr.com/photos/strobis/...

                    1. re: rednails
                      BobB Jan 18, 2007 03:55 PM

                      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. Olivia Jan 17, 2007 03:18 AM

                      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. c
                        Chowsmurf Jan 16, 2007 09:06 PM

                        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. l
                          Leper Jan 16, 2007 08:13 PM

                          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. Katie Nell Jan 4, 2007 01:14 PM

                            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. t
                              thinks too much Jan 4, 2007 01:06 PM

                              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. g
                                ghbrooklyn Jan 1, 2007 07:37 PM

                                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. re: ghbrooklyn
                                  billjriv Jan 18, 2007 05:28 AM

                                  LMAO

                                2. p
                                  pitterpatter Jan 1, 2007 06:07 PM

                                  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
                                    u
                                    uptown jimmy Jan 16, 2007 08:07 PM

                                    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. AppleSister Jan 1, 2007 11:38 AM

                                    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
                                      pitu Jan 16, 2007 08:00 PM

                                      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. j
                                      judybird Dec 30, 2006 03:51 PM

                                      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. a
                                        aroques Dec 30, 2006 01:11 PM

                                        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
                                          billjriv Jan 18, 2007 05:39 AM

                                          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. l
                                          ligature Dec 30, 2006 12:54 PM

                                          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.
                                          http://www.gastronomica.org/index.html

                                          2 Replies
                                          1. re: ligature
                                            k
                                            kobetobiko Jan 1, 2007 05:22 AM

                                            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
                                              greygarious Mar 31, 2011 11:11 AM

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

                                            2. Chuckles the Clone Dec 30, 2006 05:44 AM

                                              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:

                                              http://www.einfache-rezepte.net/kuheu...

                                              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. amandine Dec 30, 2006 05:41 AM

                                                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
                                                  Snackish Jan 1, 2007 05:12 AM

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

                                                  1. re: Snackish
                                                    lollya Jan 16, 2007 08:27 PM

                                                    care to share the recipe??

                                                2. Carrie 218 Dec 30, 2006 04:56 AM

                                                  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:
                                                  http://www.amazon.com/Pates-Terrines-...

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

                                                  2 Replies
                                                  1. re: Carrie 218
                                                    chef chicklet Jan 17, 2007 03:09 AM

                                                    wow it looks so,so harmless....

                                                    1. re: Carrie 218
                                                      l
                                                      lidia Apr 3, 2011 04:03 PM

                                                      "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. Gary Soup Dec 30, 2006 04:43 AM

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

                                                      http://eatingchinese.org/Nasty/NB0701...

                                                      10 Replies
                                                      1. re: Gary Soup
                                                        chef chicklet Dec 30, 2006 04:47 AM

                                                        whoa! you win!

                                                        1. re: Gary Soup
                                                          amandine Dec 30, 2006 05:39 AM

                                                          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
                                                            c
                                                            Captain Dec 30, 2006 01:11 PM

                                                            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
                                                              porkchop Jan 4, 2007 04:52 AM

                                                              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.

                                                            2. re: Gary Soup
                                                              h
                                                              Heatherb Dec 30, 2006 01:03 PM

                                                              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
                                                                sivyaleah Jan 1, 2007 07:30 PM

                                                                Sure is a pretty looking dish tho...

                                                                1. re: Gary Soup
                                                                  p
                                                                  personalcheffie Jan 1, 2007 07:44 PM

                                                                  Wouldn't expect anything less from Chef Bourdain.

                                                                  1. re: Gary Soup
                                                                    Sam Fujisaka Jan 17, 2007 12:09 PM

                                                                    Take ox penis and steam until stiff? Hahahahahah!

                                                                    1. re: Gary Soup
                                                                      Pincho Jan 18, 2007 06:34 AM

                                                                      Well, you could eat a knob at night, as Karl Pilkington says:
                                                                      http://www.pilkipedia.co.uk/wiki/inde...

                                                                      1. re: Gary Soup
                                                                        missclaudy Jan 18, 2007 12:11 PM

                                                                        Crimp the urethra? Amazing!

                                                                      2. whs Dec 30, 2006 03:39 AM

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

                                                                        1. adroit_minx Dec 30, 2006 03:04 AM

                                                                          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. r
                                                                            rtmonty Dec 30, 2006 02:57 AM

                                                                            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.

                                                                            1 Reply
                                                                            1. re: rtmonty
                                                                              u
                                                                              uptown jimmy Jan 16, 2007 08:02 PM

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

                                                                            2. Snackish Dec 30, 2006 02:01 AM

                                                                              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. porkchop Dec 30, 2006 01:40 AM

                                                                                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.

                                                                                2 Replies
                                                                                1. re: porkchop
                                                                                  revsharkie Jan 16, 2007 10:54 PM

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

                                                                                  1. re: porkchop
                                                                                    l
                                                                                    lidia Apr 3, 2011 03:59 PM

                                                                                    Spud Nuts.

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