explanade
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
- Joined
- May 10, 2008
- Messages
- 7,442
Recently Bourdain featured a show about Porto, Portugal.
They showed them skinning an eel and slaughtering a pig. In both cases, they saved the blood to cook with the meat or organs.
They showed an extended sequence of a tripe dish being made.
I have no interest in even trying any of these things.
Some of the reaction is visceral, some of it is notional.
A lot of cuisines use ingredients and techniques that may offend some modern palates. Even those of us who have not made conscientious decisions to become vegetarians or vegans may be repulsed at some of the ways livestock is harvested.
For instance, I've not tried foie gras. Not avoiding it but not seeking it out either. I won't demonstrate against it like some people have but I get the objection to how it's produced.
So what kind of foods have you encountered or considered, either at home or in travels overseas, which made you at least think twice about trying or elicited strong disgust?
Or something in between?
They showed them skinning an eel and slaughtering a pig. In both cases, they saved the blood to cook with the meat or organs.
They showed an extended sequence of a tripe dish being made.
I have no interest in even trying any of these things.
Some of the reaction is visceral, some of it is notional.
A lot of cuisines use ingredients and techniques that may offend some modern palates. Even those of us who have not made conscientious decisions to become vegetarians or vegans may be repulsed at some of the ways livestock is harvested.
For instance, I've not tried foie gras. Not avoiding it but not seeking it out either. I won't demonstrate against it like some people have but I get the objection to how it's produced.
So what kind of foods have you encountered or considered, either at home or in travels overseas, which made you at least think twice about trying or elicited strong disgust?
Or something in between?