What was the worst tasting food you ever ate?
Was it fermented shark (Hakarl)?
Was it Surströmming?
Was it Casa Marzu cheese?
A Vietnamese microwave meal. Rubber chicken swimming in a stupidly hot garlic and chili sauce.
Quote from: big kim on October 05, 2024, 04:44:11 PMA Vietnamese microwave meal. Rubber chicken swimming in a stupidly hot garlic and chili sauce.
That does not sound like an appealing meal.
Eating bugs does not sound appealing but I know that in some places, this is typical food.
Quote from: ChrissyRyan on October 05, 2024, 04:39:05 PMWhat was the worst tasting food you ever ate?
Was it fermented shark (Hakarl)?
Was it Surströmming?
Was it Casa Marzu cheese?
The only thing I've had from the list is hakarl. We had it as a starter plate with some breads, cheese, the hakarl, and dried cod. Both Megan and I found the cod to be worse than the hakarl.
Texture wise we would have been better off with a linoleum floor tile than the cod. The hakarl was just cubed fish in a bowl on toothpicks.
Flavour wise, well the cod didn't have much. The hakarl, while a little unpleasant (the ammonia bit) wasn't the nightmare it's made out to be.
Hugs, Devlyn
Kimchee.
Just the memory of it makes me want to gag.
If I have any chance to visit Iceland, my priority is to taste hakarl with brennivin. I expect that hakarl will be addictive once I try it.
We have a similar, traditional one here in S. Korea: https://www.nytimes.com/2014/06/15/world/asia/hongeo-south-koreas-smelliest-food.html
A problem is that it is too expensive here compared with other seafood.
Cheers,
barbie~~
Is this kimchi made buried underground in clay pots for fermenting?
Seems to me I saw a MASH TV show rerun where someone thought there were munitions buried, but it was just kimchi. The show was of the Korean War and a field hospital.
Chrissy
Quote from: ChrissyRyan on October 06, 2024, 12:28:23 PMIs this kimchi made buried underground in clay pots for fermenting?
Seems to me I saw a MASH TV show rerun where someone thought there were munitions buried, but it was just kimchi. The show was of the Korean War and a field hospital.
Chrissy
In Korea, they spell it
kimchee.
Kimchi I believe is a Japanese version. But yeah. Fermented spicy cabbage.
Barbie might know better than I.
Cold crubeens, which are boiled pig's trotters. I'm usually good at saying no, but I had some kind of brain failure that day.
Quote from: TanyaG on October 06, 2024, 01:16:41 PMCold crubeens, which are boiled pig's trotters. I'm usually good at saying no, but I had some kind of brain failure that day.
Yuck!
Quote from: ChrissyRyan on October 06, 2024, 12:28:23 PMIs this kimchi made buried underground in clay pots for fermenting?
Yes. That is the traditional and effective way of fermenting kimchi. Kimchi (김치) is pronounced 'kimuchi(キムチ)' in Japanese.
Nowadays, most people here ferment kimchi in 'kimchi refrigerator', as it is hard to have ground in apartments and the temperature is critical. https://en.wikipedia.org/wiki/Kimchi_refrigerator
We have enough grounds around the house but still have 3 refrigerators, one entirely for preserving and fermenting kimchi for up to 3-5 years.
Hundreds of kimchi recipes are still available in both South and North Korea, but most use cabbage or reddish. I like cucumber kimchi: https://www.maangchi.com/recipe/oisobagi-kimchi
Cheers,
barbie~~
Venison tartare in Quebec City.
Quote from: Lori Dee on October 06, 2024, 12:30:37 PMIn Korea, they spell it kimchee. Kimchi I believe is a Japanese version. But yeah. Fermented spicy cabbage.
Barbie might know better than I.
Lori,
You amaze me with all of your knowledge, in this case, spelling varients.
Chrissy
Quote from: barbie on October 06, 2024, 06:41:00 PMYes. That is the traditional and effective way of fermenting kimchi. Kimchi (김치) is pronounced 'kimuchi(キムチ)' in Japanese.
Nowadays, most people here ferment kimchi in 'kimchi refrigerator', as it is hard to have ground in apartments and the temperature is critical. https://en.wikipedia.org/wiki/Kimchi_refrigerator
We have enough grounds around the house but still have 3 refrigerators, one entirely for preserving and fermenting kimchi for up to 3-5 years.
Hundreds of kimchi recipes are still available in both South and North Korea, but most use cabbage or reddish. I like cucumber kimchi: https://www.maangchi.com/recipe/oisobagi-kimchi
Cheers,
barbie~~
Fascinating, Barbie!
Chrissy