what have you forced yourself to eat...?

[Cubist]

So this is one weird foodstuff that didn't tastse like chicken, huh?

Not unless it was a chicken that had been up a pig's marmite canyon for a few months....

 

[Noodley]

Not unless it was a chicken that had been up a pig's marmite canyon for a few months....

Although there are many 'unsavoury' meat products which are delicious. Black pudding and haggis spring to mind. Lovely. Really delicious, but made from 'unsavoury' bits. But I'd agree with you on Andouilette - I knew what it was before I went to France, so did not make the mistake. But I was tempted....but decided not to.

 

[Cubist]

Although there are many 'unsavoury' meat products which are delicious. Black pudding and haggis spring to mind. Lovely. Really delicious, but made from 'unsavoury' bits. But I'd agree with you on Andouilette - I knew what it was before I went to France, so did not make the mistake. But I was tempted....but decided not to.

TBH, I'm with you on the black pud and haggis stuff, I'll try anything once, including tripe, which, I'm afraid I simply don't like the taste of. However, eating the "last few inches before the pig's anus" is taking it too far. How can anyone expect it to taste of anything other than pigshit?

 

[longers]

I've heard a few people saying Andouilette was unpleasant but no-one has put it quite so eloquently as you Cubist.

I will give it a miss methinks.

 

[Cubist]

I've heard a few people saying Andouilette was unpleasant but no-one has put it quite so eloquently as you Cubist.

I will give it a miss methinks.

I wasn't trying to put anyone off............. but wise choice, trust me!

 

[rich p]

Junket - they made me eat it at primary school but I had the last laugh when I puked it up all over the canteen floor

http://en.wikipedia.org/wiki/Junket_(dessert)

I wonder if I'd like it now?

 

[NickC]

Calf's brain, sliced and either fried or grilled; I was a bit wary at first, but eventually grew to love it. I never could get along with beetroot, though, or Horlicks - especially Horlicks!

 

[User482]

It's a standard characteristic to look for. Often though it's a result of Brettanomyces fermentation so could be considered a flaw in wine. Some wines do though specifically encourage Brett - Chateau Musar being an example.

Brettanomyces infection is important in some Belgian beers, notably lambic styles.

Yes, yeast contamination is sometimes encouraged in beer & wine. I particularly like an italian wine called "il vaso" (literally, "the vase") that's fermented by exposing the pressed grape juice to wild yeast spores in the open air. I think there's a Belgian style of beer called "geuze" which is made in a similar way. Despite it tasting a bit musty, I rather liked it.

 

[User169]

Yes, yeast contamination is sometimes encouraged in beer & wine. I particularly like an italian wine called "il vaso" (literally, "the vase") that's fermented by exposing the pressed grape juice to wild yeast spores in the open air. I think there's a Belgian style of beer called "geuze" which is made in a similar way. Despite it tasting a bit musty, I rather liked it.

User482 - you are a chap of no little distinction; geuze is one of the very finest of beverages!

 

[User482]

User482 - you are a chap of no little distinction; geuze is one of the very finest of beverages!

Why thankyou!

I visited Brussels for a weekend break a couple of years back - I did the obligatory beer tasting and liked the "geuze" the best. I'd never heard of it before that.

 

[got-to-get-fit]

Cubist
the andouilette crack has quite literally made my day ......comedy gold

 

[Cubist]

Cubist
the andouilette crack has quite literally made my day ......comedy gold

Glad to be of service!

 

[User482]

Glad to be of service!

Cubist, your rant explains why a french waiter went to such an effort in putting my mum off ordering andouilette! That was a close shave...

 

[tdr1nka]

Humble Pie.

 

[nickyboy]

Got here via a link in the haggis thread and I thought it not unworthy of a resurrection

Bull's penis

Went to a restaurant in China where this was their speciality. I didn't know, some Chinese friends took me. Being the polite chap I am I really tried and managed one I think. But I had a bowl full, braised. I can't begin to describe the complex cartilaginous structure of a bull's todger