If I did this here before, please either chalk it up to old age or consider that it is redone to accomodate all the new people who did not have a chance to make their disgust known in the original.
If I did this here before, please either chalk it up to old age or consider that it is redone to accomodate all the new people who did not have a chance to make their disgust known in the original.
Veal.
I think it might be the Bozell Chicken.
But I love veal.
I saw this once, sorry Italians! Don’t know if the drugs thing is true.. but won’t be suprised.
I’m Italian, and no offence taken. I was rolling on the floor at the cartoon, despite the topic. I’m mailing it to my family members now!
And no, I don’t eat veal either; haven’t for 25 years.
Yes, it is true about the drugs. Anti-biotics, mostly, which is an medically unsound practice as it gradually creates resistant pathogens.
As far as drugs go, chickens fare no better.
No, the taste of suffering is too expensive for Krug.
I cast my vote for pig brains, but I must really cast it for any intentional consumption of brains or large quantities of other nervous system tissue or circulatory system tissue or liquid. (Basically hearts, brains, blood) Talk about a stupid idea! Hello, infectious disease vector calling!
Many years ago, I went to the Seattle Post-Intelligencer with an idea to write a story on how veal calves are raised. The editor hired me to do the story.
I went to several veal operations in the Skagit Valley, walked through each, and talked to the farmers for hours. The calves are confined in tiny wooden crates in which they cannot move, turn around, or lie down.
They all reached out to me and suckled on my arm because that is their instinct, and they need their mothers.
They looked quite sickly because their food is purposely low in iron because that makes the veal meat white.
Often, when they’re finally let out of the crates to be slaughtered, their legs break because they’ve never been able to walk.
The farmers spent hours pouring me coffee and trying to explain their operation — which is about the money, not the animals, of course — I was always very pleasant with them but they got worried and ended up being very hostile to me and made threatening calls to the Seattle P.I. about my story.
I took the empty bags of the food the calves are given and inspected the ingredients thoroughly. It’s been a long time but I recall that there were innumerable chemicals mixed in, such as fungicides, and there were copious quantities of antibiotics — which is very dangerous to human health, and which I don’t need to explain here.
I also called the national president of HSUS and other authors.
When I submitted my story, the editor sent out a photographer to take photos of the calves in their crates. He published the story and photos in a full-page spread in the Sunday paper.
My article was objective. I did not posit an opinion. I just told the story.
I have to admit that the farmers’ calls had gotten so threatening that I was a bit intimidated to write what I really thought … but, then again, I thought it’d be better to be more subtle about it. The message was unmistakable. It is a vanity food that requires grossly inhumane methods for its production.
susan, you’ve touched on a deeper topic here. The food industry in America (and many other countries) has been using unsafe practices for decades to increase their profit margins. Mixing antibiotics into cattle feed is the least of it. “Rending”, which, if memory serves, is the mixing of meat not fit for human consumption into animal feed, is thought to be one of the major causes of the spread of BSE, among other diseases. Never mind the pollution their practices create…
There have been numerous attempts to investigate the practices of the American food industry since the first BSE scare. None have been successful. All have been shut down by legislation or lawsuits from massive food industry interests. Now they’re trying to get laws past allowing them to selectively use deceptive advertising, and label their foul factory foods as “organic”.
All of the above (except cole slaw) since I’m a veggie.
the most offensive food is…
An Inadequate Pretzel.
Of course!
Most Offensive Food=Blood sausage=blood pudding=black pudding=black sausage=boudin noir:
usually made with pig’s blood mixed with fat, and a filler like bread crumbs, and other flavorings that vary depending on the region. Commonly known as Blutwurst in Germany, Morcelas in Portugual, Morcilla in Spain. Closely followed by Haggis…BAD, BAD, BAD!
Peace
I think blood sausage is one of the most offensive things I have ever eaten. I was a guest at a house for Christmas dinner in Paris and felt compelled to try everything. It was horrid, but mostly for its texture.
Haggis, menudo, pigs brains (or any brains) I have yet to try, and while I love to try new things, I will pass on them.
Sushi generally grosses me out, particularly those orange egg things that squirt, as do slimy ocean creatures like oysters.
Gae-go-gi (sp?) — Korean — for Dog. Like very small ribs. I just couldn’t bring myself to eat Old Yeller. Aside from the whole question about whether you could catch rabies via ingestion, it is the pet-is-not-food issue that always choked me up.
(And you have completely spoiled my image of you — I completely thought you were a young turk, and now I’m thinking you may be of Alzheimer’s age.)
I always pictured Ductape as a cranky old man sitting on the porch yelling at us young ones to get off his lawn and do something useful with our lives… 😉
Well, none of them sounds yummy. But the one that really cracked me up is tuna noodle casserole. LOL
I worked at a church once where they had an entire pot-luck dinner devoted to people bringing in their own version of tuna casseroles. It was probably the worst overall meal I’ve ever eaten.
Well, but see the problem is using noodles instead of rice. Anybody with a lick of taste knows you have to use RICE.
Almost voted for Larb but after consulting with my daughter looking over my shoulder I voted other. She says Lard. She also says this poll is immature. She also says gefilte fish is good! And I agree.
again according to my 13 year old, is gaak. (Klingon delicacy, served live and squirming.)
LOL! My kid says brussel sprouts, though she would vote for pig brains.
FWIW, I make a mean tuna noodle casserole. 🙂
Brains and eggs. Nearly hurled the first 5 times I saw that combo on a menu.
I have to admit having a soft spot for lutefisk, although my husband and children refuse to touch the stuff. I would vote for chicken feet. Although I’ve seen them in butcher shops, I’m never quite sure what people DO with them. Maybe art projects? Does anyone else know?
Yes, I do.
You scrub the chicken feet very, very clean with hot water and a stiff bristle brush, then add them to your pot when boiling a chicken. It is the gelatinous feet that give Jewish Chicken Soup it’s rich colour and stronger flavour.
…And perhaps it’s medicinal qualities.
gefilte fish is fine–as a literary device.
I voted pig brains, but later remembered that we Norwegians not only came up with the insane lutefisk idea – we also have smalahove (roasted sheeps head):
Enjoy!
I’m sorry, but I have this little rule, I will never eat anything that is looking at me.
That is probably good advice.
FWIW, I’ve never had the dish myself, but it was my grandfather’s favorite.
That rule would ruin a lot of dates for me. 😉
That was really naughty, but highly appriciated. I, personally, never eat anything that has ever been used as a defense: Twinkies, Halcyon, etc.
Now I can go to bed happy; knowing that everything in the universe is in order. I was thinking in the other diary that you were beginning to sound like Pollyanna.
Always happy to help another woman go to bed happy. 😉
Always happy to lob you another easy one.
STOPIT. It’s like crack, I can’t help myself, lol.
I love you for your utter predictability. I really must sleep now.
Seeing that would make me eat Lutefisk quietly, asking no questions and not even making a face.
I picked other…
Sloppy seconds is definatly the most offensive food…
Offensive to many of the people that just read this,
AND
Offensive to the people that eat it.
(Why am I having second thoughts about clicking on post? Dang! Too late:)
I get nauseous just thinking about it.
Oh, not! Peanut butter is the Staff of Life!
The most revolting foodstuff ever
I almost put Vegemite on the list, but I was concerned about what kind of google hits it might cause, and also the poll only allows ten choices.
I don’t know… but marmite taste like you just bit into dog shit… and smells like it too
Parker, I can see the smell part, ok, but, just how do you KNOW what dog shit tastes like?
Divine is the only person I know of who knows what dog shit tastes like.
Or are you channeling Divine??
As a good friend of mine always says: “You don’t have to bite into shit to know what it taste like” 🙂
This is really hard! And SO important! Thank you Ductape, for focusing on an issue we can sink our teeth into!
As a kid I had to eat brains and eggs (that’s scrambled eggs cooked with pork brains);
Limburger Cheese;
blood sausage & pickled pigs feet appetizers;
head cheese (a sausage not made with cheese, so you can guess the rest of the contents);
crispy fried grasshoppers (my dad’s attempt at “ethnic” food).
And then at college in Minnesota
Lutefisk and Lefse and potatoes for the “white meal”;
New England boiled dinner for “exam week strengthening.”
Later, when I taught 4th graders, to prove that I would do it, I ate a worm sandwich. We were reading Thomas Rockwell’s classic for children How to Eat Fried Worms , which, by the way, I highly recommend to those here who are parents of kids 8-10. (My worms were not fried, if you are curious.)
What could be more offensive than shoving a steel pipe down a bird’s throat and cramming food into it in hopes of making that bird sick so you can kill it and eat its liver? Or convince other people to buy the yummy thing?
I voted for the foie gras, but being a vegetarian makes most of what other people eat pretty disgusting. I don’t know who said it – if they put windows on slaughterhouses we’d all be vegetarians.
This is too hard! I can’t decide. My cursor slid back and forth, chitlins, haggis, chitlins, haggis, veered toward tuna noodle casserole, hovered over pig brains. All of the above should be an option in the poll except…
Cole Slaw?! What’s offensive about cabbage and carrot shreds mixed with mayo? On barbeque?! Who does that? I’m from the South and, in my opinion, the whole point of cole slaw is having it sit beside the shredded pork or beef. You eat a forkful of spicy meat which sets your mouth on fire then you eat the slaw to sooth your outraged taste buds, back and forth, fire and ice. I always try to measure it out so I end on slaw.
engage in the abominable practice of desecrating perfectly good barbecue by placing cole slaw directly on top of it. They even give this to innocent children to eat, and the poor things grow up never knowing any better.
I would argue with the description “perfectly good barbecue”, especially the stuff that passes for BBQ in Eastern NC.
As for most disgusting, I’m in with boiled peanuts. Soggy, nasty mess – makes you wish for some barbecue and cole slaw to throw ontop.
in the central part of Georgia, an area so humid and dangerous that you have to have someone whose appearance and language ability will maximize their survival chances to go there and bring it back to you.
But North Carolina produces a passable imitation.
The absolute best barbecue I’ve ever eaten in my life is to be found in a restaurant called Fincher’s in Macon, GA.
And, yes, my husband, who took me there, has the survival qualifications you mention. I was a little stunned when I studied one of the photographs on the wall and realized it was a high-school picture of him! I realized I had married a redneck; O, he’s enlightened, educated and evolved far beyond his upbringing but, down there in his core being lies some scary stuff about running moonshine and joining the Marines in the first place.
About a week ago, he actually went on a riff about how he was going to have to educate North Carolinians on the true meaning of barbecue. He plans on winning friends and influencing important people by asking our soon-to-be neighbor, “Mr. Ben,” where he can buy a whole hog. Then he’s going to dig a fire pit, get the coals going and roast the pig for two-days, basting it with his very own special sauce.
While that’s going on, I will be shredding enough cabbage and carrots to make gallons of cole slaw and will have to use Bama mayonaise, of course. Loaves of white Merita bread and gallon jars of sliced dill pickles will complete the feast. Maybe I can get some of the ladies to bring their lemon ma-rang and pee-Can pies for dee-sert. Ogawd, I’m depressing myself…
You can invite all your frog friends to the barbecue, where we can all help you both become the scourge of the neighborhood by talking politics…
call it by it’s properly dis-gustin’ name, girl!
I never heard that term! Gawd, it does sound disgusting.
of the One True Barbecue. This is reflected in the Fincher’s company motto, quite correctly emblazoned on go menus and bags:
“We Cater to Outings”
Sorry, Ductape, you must not have been to Kansas City.
There, we have many places each claiming to be the one true barbeque. And many are worthy contenders.
Some will say it’s Arthur Bryant’s, where Democratic presidential candidates are required to make an appearance.
And that’s a good place. And they certainly give you enough meat to feed a family of four for a week!
But got flavor, you can’t beat Gates.
There’s even a Kansas City Barbeque Society
What Rome is to Catholics and Mecca is to Muslims, Kansas City is to Barbeque!
I’d help, as I’ve had NC BBQ (yes, with cole slaw on top and the very vinegar-y sauce) and found it quite tasty, but…
Texas has y’all all beat. Sorry. One bite of my FIL’s BBQ and it’s over. Best. Brisket. Ever. He even has a secret recipe sauce.
And I’m not even from Texas.
Let me repeat. Best. Brisket. Ever.
Even better with red soda.
It’s BUBBA’s
Eureka Springs, Arkansas.
And in addition to myself and my spouse, highly endorseed by the big dog, Bill Clinton.
I rest my case.
*Although if desperate, the Salt Lick south of Austin TX does a pretty fair job with barbeque, too, but you do have to bring your own beer.
You know I’m moving to NC next week, don’t you? And in the nearest town there are only two sit-down restaurants, one headlines “Home-cooking” like open roast beef sandwiches with raw flour tasting gravy and the other is B-B-Q. We ate at the former (that’s how I know about the gravy) and we planned to try the latter. Now if they bring us shredded pork with a scoop of cole slaw on top… my husband is going to go ballistic. Maybe I should warn him in advance… nah, watching his reaction is going to be very entertaining.
I understand you’re moving to eastern nc, right? Come on into the Triangle, Raleigh-Durham-Chapel Hill. We’ll treat ya right!
We’re moving due east of Raleigh outside of the town of Williamston. I think Raleigh is about an hour and a half away. As far as I can determine, that’s how far I have to drive before finding a bookstore without the word “Christian” in its name.
Okay, not gonna sugar coat this. You’re in no-woman’s land. On the bright side, you’re just a hop, skip and jump from the outer banks! If you’re a nature lover, so much beauty there, unspoiled shore and miles and miles of white sand.
Don’t let debraz try and tell you they don’t do pig pickin’s inside the Triangle! The only pig pickin’ I’ve ever been to was in Chapel Hill while a grad student at UNC!
I was doing an audit of a laboratory in the Triangle and my hosts took me to a local place for barbeque, and they brought the barbeque pork sandwich with the cole slaw on it, like tomato on a hamburger. It was different; it was OK. But it was a surprise!
But not as big a surprise as mountain oysters, LOL (see my comment elsewhere)
I’m very picky about my cole slaw and most of it is just nasty. Especially most store brands. Ewwww.
Sometimes it’s just more tolerable on the BBQ.
:<)
Cheese in a spray can.
As a friend of mine used to say, “Cheese food is neither.”
Agreed. This is not food, and so is disqualified from consideration. It only pretends to be food.
We’re thinking about moving to central Georgia next year and operating a restaurant. My ‘old man’ is a chef, and for some reason I can’t convince him to try a vegetarian place.
Is it really that incorrigible there? And humid? I thought “I’m going north, it’s got to be cooler than south Florida.”
Please try to comfort me.
Okra-by a (slimey) country mile.
Agreed – if you mean boiled okra, cooked alone. But try fried okra. Umm-good!
Winner:Egg salad. Nothing else even comes close. I could tell a story about it, but, naah…
What’s haggis doing on that poll among all they scunnersome foods? And which one of you lot besides Dada voted for the beast? Obviously you’re all badly in need of some education on this matter. I’ll quote my man, Robert Burns, again (not translated this time) singing the praises:
Address to a Haggis
and a lovely description of what happens to one who doesn’t eat haggis:
and the benefits:
and further, the Scots wouldn’t have it any other way:
Izzy, I’ll hae ye know I voted ‘other’…Haggis finished second.
Peace
You mean there’s another unidentified haggis-hater? Och, well. Bless your honest, sonsie face for saying so, dada.
Haven’t bumped into it as much here, but it’s big with my relatives in Europe.
Ick — I mean, where has that tongue been lately?
Disgusting ?
I’ll show you disgusting:
http://www.batemania.com/recipes/archive.html
(Rats ! I have to look up how to insert a link.)
These are the famous Recipes of the Damned:
Fruit Cocktail-SPAM Buffet Party Loaf
1 (15-ounce) can Del Monte fruit cocktail, drained (reserve syrup)
2 tablespoons unflavored gelatin
2 tablespoons vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 (12-ounce) cans Spam luncheon meat, very finely chopped
1/2 cup celery, very finely chopped
1/4 cup green olives, very finely chopped
1/2 cup Miracle Whip
1 teaspoon prepared mustard
1/2 teaspoon salt
5 lemons
Paprika
Additional Miracle Whip
Arrange drained fruit cocktail in 9-by-5-by-3 inch loaf pan. In top of double boiler, mix reserved syrup with gelatin, vinegar, cinnamon, and cloves. Place over hot water and stir until gelatin dissolves. Carefully pour 1/2 cup of gelatin mixture over fruit cocktail. Place in pan in refrigerator and chill until gelatin has thickened but is not set.
Mix Spam with celery and olives. Mix Miracle Whip with mustard, salt, and remaining gelatin mixture. Add Spam mixture to Miracle Whip mixture and blend well. Spread over fruit cocktail. Chill until firm, at least 4 hours.
For garnish, make lemon cups by halving lemons, slicing off ends (so lemons will stand up), and scooping out pulp. Dip cut edges of lemons in paprika. Fill cups with Miracle Whip and sprinkle lightly with additional paprika.
To serve, unmold loaf onto large platter and surround with lemon cups. Makes 8 to 10 servings.
From SPAM: A Biography, Carolyn Wyman, Harvest/Harcourt Brace, 1999.
I only saw two ingredients–Spam & Miracle Whip–and convinced myself that I had seen enough.
Strangely, that is how I found Recipes of the Damned.
We were comparing disgusting food at work (the gefilte fish Monte Cristo won), and I googled stuff I REALLY hate : Spam+Miracle Whip+canned fruit cocktail+recipe. I was surprised, nay horrified, that such things could be combined and served to the innocent.
on the internets. I had intended to go to bed, but I believe now I am too dismayed, and will have to spend some time reading poetry and very possibly smoking cigars.
The 1950’s recipes on that site prove beyond all doubt that food can be used as a tactical weapon, and that Spam and Miracle Whip in combination qualify as WMD. Doesn’t the Patriot Act cover this sort of thing ?
So many bad things to choose from – so hard to decide!
But I’m surprised no one mentioned mountain oysters!
Now, I had never heard of mountain oysters until I moved to Missouri after marrying Mrs. K.P. (who is from Kansas City). Then at a cookout, someone told me they were going to be serving mountain oysters. Now, I’m from Philly and had no idea what this food was. I assumed it was some form of freshwater mollusk. Although, they seemed to be cooking them on the grill, and they looked awfully big for any kind of mollusk I’d ever seen. Maybe they were like abalone? I’d never had abalone, but I had heard they were big mollusks…
And they certainly didn’t taste like any kind of seafood I had ever eaten…
They didn’t tell me they were beef testicles until I was done eating!
What kind of southerner are you, anyway?
You don’t like okra? For shame!
:<)
Well, you have to boil them with some greens, like turnips. But I do eat them boiled all their lonesome.
Somehow they take perfectly good soybeans, which they use in many other absolutely delicious and wonderful ways, and turn them into a slimy fermented mess of disgusting SLIME.
I’m an anthropologist. I pride myself on being able to eat anything and appreciate, if not its intrinsic flavor and texture, at least its nutritive qualities and cultural sensibility. Dog? BTDT. Snake? You betcha. Brains? Eyeballs? No prob.
But these meek and mild slimy soybeans utterly did me in. I was vanquished, and hope never to face them again.
I was gonna list souse meat but I decided to Google it to find an image, clicked on “web” and just learned that it also goes by hog head cheese. Nice.
OK, speaking of pigs: chitlins–OMG, just disgusting!!! My Dad cooked that in the house once and I swore I’d never come back if he did it again. Damn. Just yuck.
Pig ears. Pig feet. Gross, gross, gross. Quick story about pig feet: We were in Brasserie Lipp, and were chatting with a very charming Dutch family and their adorable little one. Our level of fluency in the language is best described as “Baby French” but we knew enough to get by. We look at the menu, to decide what to order–and we see “pied a porc.” Nah–couldn’t be. Southern delicacy in a fancy, famous brasserie?
Sure enough, it was pig feet–served on a steaming bed of sauerkraut–ordered by our Dutch friends. Blew us away.
I personally hate eggs. I can soft/hard scramble, make omelettes, the whole nine, but their so slimy and slithery until I often wonder how I make it through w/o hurling. It’s the one food I don’t taste test.