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Aug 28, 2013 06:55 PM

Piggybacking on the 1-100 palate posts: What was the most difficult thing to get down/ start eating/ order that you've actually tried??

For me-- deep fried whole baby bat.
Crunchy yet gelatinous. And lots of poke-y bits. And short stiff hair.

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  1. As mentioned, I have many foods that I either refuse to eat due to ethical issue (e.g. dogs) or concept (e.g. live octopus). However, there are very few foods which I have already eaten that I have problem eating again.

    However, I have recently tried the stinky fermented tofu (bean curd), and I really have trouble eating it.

    1. Andouilette de Cambrai.

      Simply vile. Most unpleasant thing I recall ever putting in my mouth. Couldnt eat more than a couple of bites.

      There are, of oourse, many food items (like the OPs bat) which I have never come across and, if ever I do, I am not even going to attempt to eat.

      5 Replies
      1. re: Harters

        Maybe you just didn't serve it properly. I didn't know what it was, so did a Google search, found this information:

        "The genuine Andouillette de Cambrai is composed exclusively of calf's caul. It will allure you by his finely raised taste. This speciality can be heated with the furnace, the frying pan, or with the grill. Cooking should not however be led too quickly so that the interior of Andouillette is hot with wish. Serve this dish accompanied by apple-chips, apples vapor or of green salad and you will regale yourselves..."

        So if you'd cooked it on the furnace and served with apple vapor, you might have liked it better.

        1. re: judybird

          I was served it near Cambrai, so I assume it was what the locals regard as the proper serving.

          I think you're placing an over reliance on whichever online translation website was used for the translation. In the original French, the word was "four" or oven and "pommes vapeur" or boiled potatoes. :-)

          1. re: Harters

            Not over reliance, I added the translation for the humor.

            1. re: judybird

              Oh, right. Those crazy French people with their lack of command of the English language. What *are* they like, eh?

        2. re: Harters

          I concur!! You seem to have done better than I. I couldn't even swallow the bite- I had to spit it out. Must have been the first time since I was 5 and tried saurkraut perogies that I spit out food.

        3. Recently it was escargot. It smelled like garlic butter, but looked like a snail. I could see myself putting it in my mouth, but I couldn't imagine chewing. It was difficult. I managed to eat two, but did not enjoy myself past mentally patting myself on the back for trying it.

          1. Crickets - the flavor isn't much to write home about, but the antennae and legs have a tendency to come off and get lodged where you don't want them.

            Goose intestine - I don't have a problem with intestines, give me a good sausage or some chitlings and I'm happy, but this particular batch of red-cooked goose intestines had not been cleaned thoroughly and so just braised in their own "essence" for an hour, reinforcing their unmistakable flavor. I couldn't finish the plate.

            Phaal - the world's hottest curry, allegedly. Even if it's not, it was almost unbearably hot with not much discernible flavor besides burnt peppers. I've done it once; probably won't again.

            3 Replies
            1. re: JungMann

              I gather we invented phal in the UK for macho types who wanted hotter and hotter. The type is well parodied in the comedy shetch "Going for an English"

              I have never tried phal and don't want to.

              1. re: Harters

                "Going for an English" is an iconic skit. I see less of this type of behavior nowadays, or perhaps I just know fewer 20-year olds, but the skit was very relatable when I first encountered it. "Punjabi Girl," however, remains a classic for me.

                Phaal, with it cigarette ash/burnt chili flavor, is indeed an English invention. I imagine it attracts the same 2am crowd that goes for volcano tacos and Doritos Locos here.

              2. re: JungMann

                I agree with you about the Phaal, it was just foul. Burnt taste and very, very hot, although nowhere near the hottest dish or chile pepper I have had. (That would be recently with Scorpion peppers.)

              3. I grew up in a seafood-averse household. The taste, smell, and texture of fish and seafood was horrifying. Just a simple filet could gross me out with its smell. If a friend's family cooked it, the house reeked. That took the longest for me to get used to.

                Now I crave almost all manner of seafood, and my list of favorite things to eat has many seafood items on it. I often find myself going into a restaurant craving a hamburger or steak, but once I read the menu I am only interested in the seafood. We cook it at home on a regular basis.

                But starting out, seafood was 'ickier' than anything I've tried since. Ickier than tripe, most intestine dishes, larvae, turtle.... the list goes on.