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  1. #1
    Oberon
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    Default The Gross Food Thread

    Hey, everyone...

    Samuel de Margerine reminded me that, yes, there probably is enough interest to sustain an Andrew Zimmern-style Gross Foods thread.

    So let me kick it off with a favorite from my childhood: Souse!



    mmmm, souse!

  2. #2
    Order Now! pure_mercury's Avatar
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    Quote Originally Posted by oberon View Post
    Hey, everyone...

    Samuel de Margerine reminded me that, yes, there probably is enough interest to sustain an Andrew Zimmern-style Gross Foods thread.

    So let me kick it off with a favorite from my childhood: Souse!



    mmmm, souse!
    My friend used to go into deli areas in the Philly burbs and order a bunch of souse sliced extra-thin, and then just leave. He thought it was hilarious just to see it and to force the deli workers to have to handle it.

    P.S. I literally gagged at my desk looking at that pic.
    Who wants to try a bottle of merc's "Extroversion Olive Oil?"

  3. #3
    Senior Member WobblyStilettos's Avatar
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    Where you used to be, there is a hole in the world, which I find myself constantly walking around in the daytime, and falling into at night. I miss you like hell. ~Edna St. Vincent Millay

  4. #4
    Strongly Ambivalent Ivy's Avatar
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    Pig ear, right? My dad used to tug at my ears and say "Gimme dat souse!"

    Here's one I actually had to eat as a kid: potted meat.



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  5. #5
    Oberon
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    Quote Originally Posted by WobblyStilettos View Post
    What... what is that?
    Quote Originally Posted by Ivy View Post
    Pig ear, right?
    Well, ears might be included in it, certainly, but the souse I ate as a kid was made primarily from pigs' feet.

    It's a way to make use of bony, gristly meat. The various parts are boiled for an extended period of time in an acidic liquid, typically a strong vinegar solution, to leach the collagen out of the bones and connective tissue. After being boiled until the various pork components are literally falling apart, the solids are strained out. The meat is separated from the other parts (bone, skin, connective tissues, remaining gristle) and added back to the vinegar broth. Seasoning is added at this time (typically salt, pepper, onion powder, and sometimes cayenne) and the broth is poured into a loaf pan and chilled.

    The result is a strongly vinegar-flavored gelatin with bits of boiled pork embedded in it.

    It's likely an acquired taste, but it's not bad actually.

    See also: Head Cheese.

  6. #6
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    Quote Originally Posted by oberon View Post
    Hey, everyone...

    Samuel de Margerine reminded me that, yes, there probably is enough interest to sustain an Andrew Zimmern-style Gross Foods thread.

    So let me kick it off with a favorite from my childhood: Souse!



    mmmm, souse!
    I didn't know souse was head cheese until I looked it up.

    That picture looks like olive loaf.

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    It's rich in protein.

  8. #8
    Oberon
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    Quote Originally Posted by Uberfuhrer View Post


    It's rich in protein.
    Do people actually eat maggots, Ubes?

  9. #9
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    Quote Originally Posted by oberon View Post
    Do people actually eat maggots, Ubes?
    I'm sure they are treated as a fine cuisine in third-world countries.

    Oh, and sometimes, they are used as a pizza topping, such as the movie Spawn. And IMDb says that John Leguizamo ate real live maggots for that scene.

  10. #10
    almost nekkid scantilyclad's Avatar
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    ew i used to have to eat potted meat when i was younger too. We used to have potted meat sandwiches. gross.
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