The Food Thread

Says the people who came up with melanzane al cioccolato

o hai...

never even heard of those. Googling a bit, it looks like a food from Campania yes.

I know Sicily has a ton of desserts as well as Campania does. My regione has close to none while it dominates normal food.

And lol at thinking i am the same "people" as them, i need to always add "northern" to italian i guess

over meat? kinda

where else would you put your sugar? on meat obv..... its called sauce, saucy.

wtf.

I just checked my browser and I have three different pork belly recipes bookmarked. And I have fewer than 100 things bookmarked in total.

for start you can caramelize vegetables if you really want? that's already less disastrous.

then ofc there are actual desserts you eat

anecdotically it looks like (from the tenuous historical elements we have) roman decline started when they insisted on doing a ton of "honey on meat" and the like

Lengua is fine. Often unremarkable. Chicken hearts just taste like a small bite of meat. Chicken livers aren't my thing, but in pate is OK (not great). Insects are bitter.

It’s wild how meh chicken livers are compared to duck or goose liver. Make it make sense

I don't know if you consider me a lefty, but I love grits. I made some for breakfast a few days ago in fact.

One of my favourite cheap eats in London when I was poor was an Italian in Soho that did a sensationally good chicken liver garlic dish.

if done right it has a consistency similar to what you'd imagine warm jello would be, where you need to strategically grab across the bands of meat because if you grab it horizontally across the fatty layers your chopsticks will glide through it

so that's a very off-putting texture, combined with the fact you're consuming mostly fat which basically liquifies while chewing - it can take a little bit of time to really come to terms with how delicious it is and be like this girl did

Well sugar my dicta phone and call me a lawyer... Ive just turned vegan, nope I was a veg before that... enjoying the lust for meat in this epicentre tho.

that should be a tuscan thing, "fegatelli di pollo". Very hard to find outside of tuscany usually

it's just different, chicken livers are just baby livers, you do a patè with crostini with them usually. Duck/goose i only tried the french versions which are super-"powered" in taste and pretty unique, granted that's a better experience.

Then there is actual liver like fegato alla veneziana which is veal liver. That i don't like too much

humble bragh.

When I was poor I used to eat in soho.

when I was not poor, I still ate in soho.

Lingua best version we have is you boil it with other meat to do the broth (with the skin so it stays compact), you bring it to cold temperature and let it rest, then you cut it like it was a small roast beef and eat with mustard. That's pretty decent

Post hoc ergo propter hoc. (Which is generally considered a fallacy.)

Chicken liver is fine in taste, it’s just grainy…

Apparently migratory waterfowl like ducks and geese store more intramuscular fat in their livers so they’re large and soft. Mmmm so delicious.

Many? How are grits even coded as political in your universe?

if we also didn't have a lot of contemporary (and later) literature trying to draw causal claims between decadence and the state failing

Among supposedly weird meat/fish, I would say:

Pig ears -- Meh. Can be good as part of spicy thai salad but that's about the only way I eat them.
Pig tails -- Delicious, but I've only had them prepared like oxtail or off the bone and shredded in tacos.
Pig's feet and cow's feet -- Too much work to prepare (I've never done it) or eat.
Sisig--Not weird in my opinion. Just delicious.
Oxtail--Not weird imo. Very delicious.
Sweetbreads-- I don't want to eat a carload of them, as they are very rich to me. But delicious.
Lengua -- see above
Chicken hearts and chicken liver --- See above
Lambneck and pig neck -- Very tasty if prepared properly but not worth my time to source and cook.
Tripe --Decent if prepared well, but I would never go out of my way to order it.
Beef tendon--Fine/good in chinese food if prepared well but really just a texture.
Blood sausages -- Tasty as long as I don't give too much thought to what I am eating.
Chicken feet -- Fine but I don't search them out.
Cockscomb-- Zero out of ten. Would never eat again. Just tasted like a bland piece of fat.
Duck tongue-- I used to go to a place that served duck tongue sandwich. It was tasty but I wouldn't search out duck tongue on my own.
Sea cucumber -- Oof. A difficult texture.
Snails--Delicious
Conch -- similar texture to snails but harder to prepare and can be very chewy.
Balut -- Very tangy. OK, but I don't search it out.
Elk--Fine, but I don't search it out.
Ostrich -- See elk.
Monkfish liver -- Tastes very strongly of liver to me. Wife loves it. I don't.
Uni--Not exotic imo. Just delicious.
Eel -- Not exotic imo. Just delicious in Japanese food. I've only made it once at home, and I would not bother to try and do it again.
Jellyfish -- Whatever. Just a texture.
Soups that are thickened with blood -- I have to admit that this skeves me out.
Alligator -- Whatever. It's just a mild thing that you can eat fried. I don't search it out.