Green Eggs and Ham Stuff

Foods that I’ve never eaten and probably never will:

poutine: Poutine (pronounced, roughly, poo-teen, or poo-tin; is a dish consisting of french fries topped with fresh cheese curds and covered with hot gravy (usually brown gravy) and sometimes other additional ingredients. The curds’ freshness is important as it makes them soft in the warm fries, without completely melting. It is a quintessential French-Canadian comfort food.

Scotch Egg : A Scotch egg consists of a cold, hard-boiled egg removed from its shell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by the London food store Fortnum & Mason, in 1738.[1] Contrary to popular belief, it is not a Scottish dish. Scotch eggs are commonly eaten cold, typically with salad and pickles.

Black Pudding a sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled.

Haggis: sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal’s stomach for approximately an hour.

Jellied eel: cooked for approximately half an hour and allowed to cool. The juices then solidify forming the jelly. Sometimes gelatine is added. Jellied eels are often eaten with chili vinegar.

Head cheese: a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that is usually eaten cold or at room temperature as a luncheon meat.

Kishka
: a blood sausage made with pig’s blood and buckwheat or barley, with pig’s intestines used as a casing.

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17 Comments

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17 responses to “Green Eggs and Ham Stuff

  1. Amadeo

    Haggis has been my retort when people talk about chitlins and try to criticize the eating habits of black folks. “If you think chitlins are nasty…”

  2. djn

    I can’t say I’ve tried any of those either but I think I would probably try any of it except for the black pudding. That doesn’t sound good.

  3. Nölff

    I’ve had poutine. I don’t know why Canadians like it so much.

    They eat Kraft mac n cheese like it’s the cure to cancer.

  4. GC (God's Child)

    I’m here from Amadeo’s blog. But um, you might not like Poutin but you might like disco fries!!! Order them at your nearest diner. Fries with cheese and gravy! Whenever I make a little progress at the gym I like to undo it that way.

  5. girl and dog

    My ex-husband loved head cheese. That’s why I divorced him.

  6. The Rev

    You would never eat poutine?

    You don’t know what you are missing.

    I had it many times in Montreal. I love it.

  7. Matt

    Monkey brains?

  8. Lynn@mymixedcompany.com

    WE had a “you have to try all foods once” rule in my family. You would never have survived. 🙂

  9. restaurant gal

    Um, I like my unhealthy horrible food plain and simple–fries with salt and pepper and maybe some malt vinegar. As for all the rest–ugh.

  10. awaiting

    I kinda dig the first 2…sounds yummers and all that. But as for the remainder on the list…uh-no. I’ll stick to my burgers and pork chops.

  11. mist1

    You’ve seen me eat. I’m not touching a lot of stuff.

  12. Dirk_Star

    Gross! Ugh! Nasty!

    Now, off we go into the wild blue yonder…

  13. Elaine

    oh gawd. Head Cheese. Even if that was chocolate covered strawberries I wouldn’t eat it just for the name alone.

    Head Cheese.

    UGH.

  14. katrice

    Vegetarianism is looking mighty appetizing right now.

  15. smileymamaT

    Hi. First-time visitor.

    I am from the South (as a kid) and have lived for many years in complete French-Canadian country. I’ve had waaay too many poutines. Yum, really. You can make em’ with shredded mozzarrella and gravy, too. But head cheese? From which part of the head?? ewwww….and up here, a lot of people eat “black pudding” but they call it blood sausage…just can’t get my mind around it. No thanks!
    T

  16. Lex

    I would eat poutine. The rest sounds gross.

    I’ve had blood sausage, which is essentially Black Pudding without the filler. I liked it fine. I’m not going to the market to find any, but if I’m ever at another Argentine asado (bbq, roughly) and it’s on the grill, I’ll have it to spread on my crusty bread. It’s yummy.

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