Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > San Diego >
Aug 19, 2010 09:30 AM

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!

  1. Click to Upload a photo (10 MB limit)
  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:
        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:

        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. The original comment has been removed
              1. 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.