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| Pork rinds...no, not like that... (Page 2/2) |
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maryjane
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APR 30, 04:56 PM
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Yes i know what boudin is as well as deep fried garfish balls.
(I bet ya didn't know garfish even had balls)
I know what a choupique, gaspergou, and sac-a-lait is too.
(bowfin, white drum/sheepshead, crappie)
Moronga anyone?[This message has been edited by maryjane (edited 04-30-2021).]
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MidEngineManiac
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APR 30, 06:34 PM
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Pickled eel and Herring...with pumpernickel bread breakfast...lutefisk aint that bad either.
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MidEngineManiac
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APR 30, 06:38 PM
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| quote | Originally posted by Hudini:
Silkworms on a stick
Scorpions on a stick
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Ummmmmmmm.......
No.
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maryjane
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MAY 02, 10:27 PM
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williegoat
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MAY 03, 11:28 AM
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That would do it for me.[This message has been edited by williegoat (edited 05-03-2021).]
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maryjane
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MAY 03, 12:26 PM
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Balute. Considered a great delicacy in the Philippines and a couple other Asian nations. Partially incubated then fermented duck egg is the usual explanation. I've seen them eaten but didn't have the nerve or hunger to try them myself.
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