<p>Has anyone tried the green, running stuff in the lobster head? It is my favorite, but most diners look very curious(or disgusted) when I am eating it. My D2 and I fight for it.</p>
<p>Tripe (cows stomach lining) ugh. I never could bring myself to try it in England, then I was in a really nice mexican restaurant in San Antonio and saw this picture of a tasty looking soup, menudo. When the waiter brought it I nearly died - cows stomach soup (or stew).</p>
<p>we were at a Japanese steakhouse today and there was an item on the menu “Pickled Girl Roll”-we laughed</p>
<p>The green stuff inside of the lobster is its digestive tract–liver, pancreas, intestines. In other words–the guts. Many people love it, but I’m not one of them.</p>
<p>Many of you would have a tough time eating food at many of our HI ethnic restaurants or gatherings–tongue, tendon, tripe (cow’s stomach), gizzards, blood sausage, pig ears and snouts, whole fish, raw lippets and snails, raw sea urchin, jellyfish, sea cucumber, and even black dog (made from a real dog that was black in color) are some of the things that have been known to be served and considered by various groups to be delicacies. If you go into some of the herbalist shops, you will find even more exotic things which I won’t go into.</p>
<p>Some of these things are very popular items served even at fairly upscale restaurants. It takes all kinds to make a world.</p>
<p>Nothing like a sardine sandwich to bring out the “tease” and meanness in kids! I learned to stick up for myself and my sardine sandwich on dark brown bread with romaine in second grade and I never looked back.</p>
<p>Himom, from one island to another, island folks are very resourceful!</p>
<p>Garlic also brings out some meanness in kids–unthinkingly gave my D some garlic pills when she was feeling a bit peaked in preschool & she was teased by all but one kid. She claimed he liked garlic (but I thought he was just a very nice kid). Learned after that to be more careful about scents.</p>
<p>Our family loves sardines but we never had the kids bring it to school to consume. Island folks are indeed interesting and in HI, you can often find some group that eats things others just wrinkle their noses at.</p>
<p>One of the few things none of the kids would eat when we toured a tofu factory is “natto,” fermented, slimy soybeans. Most tried it (they are pretty game & taught by families to try most things) & then politely (or less politely) spit it into the nearby trashcan. I personally will eat natto, but admit the smell & texture are off-putting; won’t purchase it but will eat it if it’s there to keep others company.</p>
<p>“Island folk” in my family (Caribbean Island), wore the garlic around their neck. It was years before I put that familiar smell together with its origin.</p>
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<p>This reminds me of the “crunchy frog” Monty Python skit…</p>
<p>Haven’t seen it on a menu, but how about a turducken recipe:</p>
<p>Sea urchin inside a fruit bat inside (what comes next?)</p>
<p>What not to order when dining in Japan:</p>
<p>[Blowfish</a> poisoning sends 7 to hospital in Japan | Seattle Times Newspaper](<a href=“http://seattletimes.nwsource.com/html/nationworld/2008675911_apasjapanblowfishpoisoning.html]Blowfish”>http://seattletimes.nwsource.com/html/nationworld/2008675911_apasjapanblowfishpoisoning.html)</p>
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<p>I have just the perfect thing to follow that menu, Cottonwood:</p>
<p>[Coffee</a> Made From Cat-Excreted Beans Popular in Australia - Associated Content](<a href=“http://www.associatedcontent.com/article/248402/coffee_made_from_catexcreted_beans.html?cat=62]Coffee”>http://www.associatedcontent.com/article/248402/coffee_made_from_catexcreted_beans.html?cat=62)</p>
<p>Ewww…back to the “how are you losing weight thread”</p>
<p>overseas, I also had those serious ww bread, romaine and sardine sandwiches as a child. Good material for the teasers! </p>
<p>Sardines are one of the healthiest things ever-but have yet to convince my kids to eat them.</p>
<p>I am happy to still have such a hankering for fish. My favorite is mussels but sardines are right up there. In Northern CA there were steaming pots with crab for sale on the side of highway 24 before it became a freeway: I think I must of just had sea food around me in my early years and grew to love it all. Except for that purple thing from last weekend. It wasn’t prepared right, I think.</p>
<p>Blowfish chefs have to be certified in Japan, as the danger is known. This restaurant hired a non certified chef. Bad news.</p>
<p>I grew up with seafood of all sorts, as well as many of the organ meats mentioned earlier in this thread. Never cared about fish much one way or the other, and then burned out on it one summer in Alaska trying to work through a roommate’s freezer full of salmon and halibut. What I’d give for that now! </p>
<p>A few years ago on a trip to California, my tastebuds reawakened, and now can’t get enough. I love mussels too, and used to crack them off the rocks in California-not so easy, as they hang on tight! </p>
<p>Most exotic thing I’ve ever had is live baby octopi, in a seaside shack in Korea. Chopped up and eaten with a chili sauce, they tried to grab hold on the way down. I later learned that some people choke and die from this adventure in fresh eating.</p>
<p>Great Lakes Mom–your live baby octopi gets my vote for the most disgusting thing on a menu!!</p>
<p>How big are the pieces?</p>
<p>They were still alive after they where chopped up? I think it saw someone die that way on a CSI episode (whole; not chopped up).</p>
<p>^ [YouTube</a> - Eating Live Octopus](<a href=“http://www.youtube.com/watch?v=RTjBFI4VVys]YouTube”>http://www.youtube.com/watch?v=RTjBFI4VVys)</p>
<p>Wow…</p>