h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

A while ago paulh asked me if it was true that a certain Icelandic alcoholic beverage was made out of rotting - that is, if I remember correctly. Please correct me if I'm not, paulh!

Anyway, I was reminded of this when I read about the Disgusting Food Museum, which is situated in the Swedish town Malmö.

I have not yet found anything about the afore mentioned Icelandic beverage because I am about to have dinner and am disgusting enough from reading a little of this already, but see for yourself here - if you dare:

https://disgustingfoodmuseum.com

I may be "disgusting enough" but I meant say "disgusted enough"

According to this site
http://vinepair.com/articles/booze-urban-legends/
wine and beer are filtered with fish guts.

But Iceland's Brennivin probably does not contain rotting fish. I have a friend who may have said that it *testes* as if it does.

Copied!

Hákarl
Hákarl (Icelandic pronunciation: ​[ˈhauːkʰartl̥]; an abbreviation of kæstur hákarl, referred to as fermented shark in English) is a national dish of Iceland consisting of a Greenland shark or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months.

Not looked any further!

Brennivín is quite harmless compared to Hákarl I'm sure. Never had the latter (and don't believe I ever will) but am quite used to all kinds of akvavit which is no worse than say whisky, whiskey, bourbon - you name it. (These are of course bad enough if you don't fancy their taste and/or drink too much, but that's another story.)
At keast one brand of Icelandic brennivín is stored in sherry and bourbon casks to add flavour. That might please your friend, paulh

Thanks for warning me to avoid

you're welcome, darling

One food that I hope to never encounter is balut. It probably isn't too bad taste-wise, but ... just no.

http://youtu.be/b5WTw3D5B74

Yeah, I mean why would you try that? There is so much lovely food around, so why bother?

I may have mentioned in the past that my daughter holds a degree in human nutrition and bakes some very delicate cookies out of crickets. I have no problems with those since I also eat cows and pigs and protein is protein, but some dishes are just over the line and I have no need to challenge myself by eating an unborn duckling.

But hey, each to their own

Some day, people will have to eat things they can't imagine eating now.

That is probably very true, paulh

Did someone mention soylent green?

Some companies are finding success with high tech plant based meat substitutes, like Beyond Beef and Impossible Burger. But I can easily see a better, even more environmentally responsible alternative for the non-vegan but conscientious crowd, like me; insect based meat substitutes. I'd have no problem with a bug burger. Give me some cricket croquettes, or cicada salami. Yum!
I quit pork because I consider pigs intellectually akin to dogs, and I would never eat dog, but I just can't ever imagine feeling guilty about consuming insects. And I love crawfish and shrimp, and they're pretty damn bug-like.

many years ago a workmate of where my dad worked used to put a few milk-bottles with the tops off in his garage and left them for days and then drank them - a sort of err! I don't really know
can't really call it yoghurt ????

Heh... The greatest tale of an ill advised meal I've heard comes from a coworker. She and her parents went down to a border town along the Rio Grande, either Del Rio or Nuevo Laredo I believe, one that is nowhere even near thinking about being close to the Gulf waters. They went to a Chinese restaurant in this landlocked Mexican border town. And her father ordered...

Raw oysters!

Raw oysters, several hundred miles inland, in a Chinese restaurant, in a Mexican border town.


Yes, he survived with nary a wet belch.

I guess he figured nothing that sketchy sounding on the menu could actually be bad, right?

I've had my fill of raw oysters, thank you very much. Even a tiny bit of one bad oyster left me for a fortnight a couple of decades ago .

I liked raw oysters with fine as long as it lasted, but not so fine that I would risk another poisoning (even if they rarely have long lasting unwanted side effects.) So these days I only enjoy the

My Dad used to do the same as your Dad's workmate, Prof. It was quite common here just a couple of generations ago to produce your own "thick milk" as we call it. But with pasteurization and homogenization of all dairy products it's probably not feasible these days. But you can still buy it - along with yogurt and other related stuff like ymer, skyr, ylette and what have you

Some "fresh" scallops gave me 6 weeks of food poisoning earlier this year. I'll stick with frozen ones for any future gumbos I make.


There's a new trend in stupidity here in the States with folks insisting on "raw milk" because of some malarky that pasteurization destroys nutrients. If by neutrients you mean disease causing microbes, then sure, it does. I know someone like this. She also is on the doorstep of antivax bull by insisting on spreading out her children's innoculations rather than getting several in one visit.

"Raw oysters" of course a pinch of salt/vinegar to taste and don't chew just straight downas a kid on holiday on our Yorkshire coast, with my granddad and granhe used to have 3 oysters and I had 2 dishes of cockles

if they weren't so dear in town now I stopped having them..

Cheese made from raw milk is said to be quite good.

I don't eat raw meat. If dogs and cats want to do that, it's fine, but I'm not one of them.

I ate a raw caterpillar once, because my sister dared me. I was five, and didn't know any better.

I hear made of raw milk is forbidden in the US. At least in some places. Makes you wonder (even more) why guns are not

Scene from an imaginary western:

"Hands up! I've got a raw milk and I'm not afraid to use it!"

The U.S. constitution grants citizens the right to bear arms. it says nothing bout raw cheese.

Have I cleared that up?