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Food Network show looking for your favorite outrageous food

A new show is currently in production for the Food Network focusing on Outrageous Food. We are looking for your favorite outrageous unique eating spots. Big, bold, spicy and unique. We're also looking for unique sweets. Thank you all for any suggestions!

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  1. If you can find one of those Korean places that serves live chopped up octopus tentacles (that grab you as you try to eat them), then you'll definitely have at least ONE episode covered!

      1. re: Encinitan

        Thank you! I did see one of those Korean places featured on Chef vs. City. That was pretty crazy. I'll take a look at Cliffhanger. Thanks again!

        1. re: kb1818

          Wal Mi Do on Convoy serves sannakji, but I find the dish to be too chewy and flavorless.

      2. Maybe you’d appreciate a farm-to-table place like the Linkery, which features an amazing desert called a Lardo Ice Cream sandwich. It’s house made ice cream with bacon and other cool stuff. Here’s a photo and description: http://lardoicecreamsandwich.com
        Also, the Linkery has a new “gastro-cantina” called El Take It Easy, which features “fear factor foods” like sweet & sour chicken heads, rabbit taquitos, octopus tostadas, and lots of goat meat dishes. Check out the menu: http://eltakeiteasy.com/menu.html

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        Linkery
        3794 30th St, San Diego, CA 92104

        El Take It Easy
        3926 30th St, San Diego, CA 92104

         
        5 Replies
        1. re: Maxmdwinter

          Goat, rabbit and octopus is "fear factor food" ?

            1. re: honkman

              I certainly fear eating chicken heads

              1. re: MrKrispy

                somehow chicken heads, fish heads and other "heads" isn't that outrageous to me...

              2. re: honkman

                My mom would have killed on the food portion of the fear factor. Half the stuff on the show was regular fare for her.Lets just say a few times I've dug through her fridge and have almost flat out dropped some containers after opening them ... Ewww

                Have you guys had grilled duck heads? Delicious. They sell packages of duck heads at the asian markets.

            2. I've got a unique sweet for you. It's a beverage I originally encountered at a fair booth during an event at Redland Fruit and Spice Park (great name, yes?) in Miami-Dade County, Florida. It was being vended as "Bahamian Iced Tea". I have since come to understand it was a variation on what is known in Jamaica as "Sorrel" (unrelated to Rumex acetosa AKA French Sorrel), a typical Christmastime treat, sometimes drunk with rum added. It is also a much more spiced-up, less sweet, and complex version of a soft drink sold in Mexico as "Jamaica".

              While there are undoubtedly numerous 'family secret' variations on the recipe, the main ingredient is the dried base of a flower from a species called Hibiscus sabdariffa. It has a cranberry-like tart flavor, but with no cranberry-like bitter note. Rather it has a somewhat fuller-tasting earthy quality. Another significant ingredient is going to be fresh ginger. In addition, there will be sweet spices added such as Allspice (ubiquitous in Jamaica), Cinnamon, or Clove. There is also a bark extract known as Mauby (slightly root beer-like, with a slightly licorice-like flavor note) that may be added. And it must be sweetened.

              While in Jamaica it may be associated more with Christmas, I suspect that has more to do with the elaborate preparation than the flavor, because it makes an outstanding iced refresher perfect for summer. It is also wonderful as a hot beverage. And, if one is in a celebratory mood, a little "overproof" rum can be added.

              I do not have a fixed recipe for this. I find that the Hibiscus flower bases (found here in San Diego in some Mexican markets, sold as "Jamaica" flowers) vary in their strength and tartness. So basically I start by boiling the flowers, seeing what level of tartness I have, then adding whatever levels of the other ingredients it takes to balance things out, get the right amount of sweetness, and giving distinct notes of each ingredient. I don't have Mauby available to me here, but it is a perfectly fine beverage without it.

              And the color- like a gorgeous ruby-red wine. Lovely.

              1. Maybe this discussion thread from a year ago will help you in your search, titled "My 13 year-old Seeks Strange Food", http://chowhound.chow.com/topics/6340...

                2 Replies
                1. re: Gypsy Jan

                  Thanks all. I'll check them all out. Personally I'm going to try out that hibiscus beverage!

                  1. re: kb1818

                    Jamaica is over-the-top delicious when made right and it is loaded with all kinds of anti-oxidant goodness.

                2. This theme of "outrageous food" smacks of the same ethnocentrism as the "Chow: Innovation Tour" (at least "Innovation" has a positive implication.)

                  Look, Food Network, one person's stinky tofu is another person's roquefort. To call one "outrageous" and the other "normal" (or whatever) is elitist and xenophobic.

                  http://chowhound.chow.com/topics/7133...

                  Mr Taster

                  1 Reply
                  1. re: Mr Taster

                    Ummm...okay. Very interesting perspective.

                  2. Thanks for all your suggestions. We're not going down the "fear factor" road, but big, spicy, unusual without crossing the line of offending a particular culture.

                    4 Replies
                    1. re: kb1818

                      There is a torta ahogada (drowned sandwich) truck in the Toy's R Us parking lot that serves an excellent product. The owners are from Guadalajara, which is the home of the Torta Ahogada. It requires a special torta roll, which they have flown in from GDL to TIJ on a daily basis. The roll is split and filled with pork (and probably a few other things) and then covered in a thin, spicy salsa, hence the ahogada (or drowned) designation. This is a messy but seriously good sandwich and there's something kind of charmingly weird about sitting in plastic lawn chairs chowing down on a torta in from of a Toys R Us. There is nothing fear factorish about this, but it is kind of unique and one of the few places in SD to get a torta ahogada

                      1. re: DiningDiva

                        I've been reluctant to make any recommendations at al in this thread given what happens to most places after exposure on Food Network. I can just imagine that truck dealing with a massive line of customers, not a pretty picture.

                        1. re: Josh

                          Agreed, once places are thrown into the TV spot light it tends to destroy them, they lose all there originality and goodness and all you see is their greed for the buck.

                          1. re: Josh

                            Josh, now that you mention it, I think that's what happened to Pedro's fish tacos. There's one in San Clemente and one in Fallbrook (perhaps elsewhere?), and I'm sure I saw it profiled on TV a few years ago (not sure if it was Food Network). The next time I went there, what used to be a really great fish taco had turned into Van de Kamps fish sticks (which tasted like the oil wasn't hot enough so they were soggy, to boot) inside a taco which tasted like other ingredients had been compromised, as well... maybe the tortillas used to be handmade, maybe the white sauce used to be made there but was now a chemically-tasting commercial brand? I dunno. It could have been recession struggles instead of TV overload, but I haven't gone back since. (Sorry, Pedro's, for the snark. Now I feel like I should go give you one more shot just to make sure I didn't hit you on a bad day).