<p>Brings to mind a favorite old SNL routine where Scots character played by Mike Meyers tries to open a stand in an American mall called “Haggis on a Stick.”</p>
<p>edad-- maybe–
I also like bluefish. We get it once or twice a year when we visit my mother on Cape Cod. The local bluefish (L.I. Sound) usually has an oily (gasonline?) taste.
I agree, though, that it’s best cooked very simply.</p>
<p>Carbonated high-fructose corn syrup. They called it “soda”. Ugh.</p>
<p>Pumpkin ravioli. Yuck!</p>
<p>Cottonwood513:</p>
<p>My bad, you’re correct. It’s Peru and guinea pigs, not hamsters. The visual is about the same, though.</p>
<p>Guinea pigs are meatier than hamsters.</p>
<p>I’m reading this thread before my lunch break. My appetite is way down!</p>
<p>The best restaurant near my husband’s work–i.e., where we go if I go have lunch with him–has “French Dip with au jus” on the menu. The sad thing is… that’s the best thing on the menu.</p>
<p>I guess I must be a freak. Some of my favorite foods have been mentioned. Im a regular customer at [url=<a href=“http://www.philippes.com%5DPhilippe’s%5B/url”>http://www.philippes.com]Philippe’s[/url</a>] (Home of the Original French Dip),the aforementioned fish head soup (yum) and my BEST recipe is for Pumpkin Ravioli. 
Saxophonegirl----give it a try!!!</p>
<p>
</p>
<p>That’d be really similar to butternut squash ravioli, which is delicious! A little garlic and sage… yum.</p>
<p>Yes—use butternut squash if you dont have the classic zucca toscana available. The small zucca is carried by Whole Foods in the fall.
and yum is right!</p>
<p>tango14, my husband also thinks peanut butter and jelly is gross and jello is a really funny thing for his relatives to see. They bring it back sometimes when they visit us.
Another thing is their consumption of ketchup…it is over the top.</p>
<p>I once made a lemon chicken with capers , white wine and angel hair only to have it doused in ketchup…and they make spaghetti sauce with it too ( and soy sauce and flour too )</p>
<p>As far as pumpkin goes , I love everything pumpkin as does my entire family …I think I would like the ravioli too.</p>
<p>When I was a child, I remember stopping at a restaurant that proudly proclaimed its morning special as scrambled pig’s brains. We begged my dad not to order it!</p>
<h1>9–also called “Mountain Oysters” out on the prairie. H got an Australian guest</h1>
<p>to eat them in a small town in OK–the Australian wondered why they tasted so little like seafood. . .
(We ate them, too. Not really that bad if you don’t think about what they are. . .)</p>
<p>Worst tasting thing I had in a restaurant–turtle soup. Like mud. Blech.</p>
<p>for a visual of some of the foods that posters have mentioned here, i suggest you should check out Andrew Zimmern’s Bizarre Foods on the Travel channel. Some of the foods you listed he has tried, in his travels around the world. For some reason, fascinates the heck out of me. And yes, BookLady, he went to the Philippines and did try balut and someplace else he did eat a bat.</p>
<p>Oh… I just looked up mountain/prairie oysters. New winner.</p>
<p>Musica–nothing against French Dip (I like it) but a lot against a menu that says “with au jus” which literally translated means “with with juice”.</p>
<p>Mrsref,
H is from NJ. So perhaps that’s why?<br>
LA</p>
<p>Musica, i’m envious you get to eat a real french dip often. Mom used to take me to LA when I was v young. I remember eating there, at Clifton’s, woolworths and taquitos at olvera street Ate there last a few years ago, it was as good as I remembered. :)</p>
<p>Check out the menu on the website—coffee at Philippes is still $.09. and they have a wicked cherry pie. Downtown LA dining can be a real treat and a fabulous bargain.
dmd77-----ooops I thought it was YOUR grammatical error!</p>
<p>MMM. Philippes, can’t believe they are still around!</p>
<p>Anything that is one is more than twice the value of something that has two.
ie. there is only on fish head but there is two fillets and multiple steaks. </p>
<p>a 5" head is small. I ask my beach neighbors for their Chinook Salmon Heads 3-5# and bigger eyes too. How else does one get their Omega 3’s?</p>
<p>We make our own head cheese. Yummy.</p>