I like offal: liver, kidney, sweetbreads. I am big on seafood as well including whelks and winkles. Scottish black pudding beats English black pudding hands down and Haggis is delicious.
I was brought up on “interesting” cuts of meat none of which I considered odd until I reached secondary school at 11 and people started eeeeeeeeeewing everything. Then I turned veggie for a while but that’s another story.
Unfortunately hubby is a little less adventurous than me. I mean he’ll try everything, which I applaud, but we have had a few, albeit rare, dashes to the bin for things he considers too revolting. There aren’t many things I haven’t been able to stomach in life; I can list them all on a couple fingers:
- Jellyfish – It was just like eating rubber and I couldn’t figure out how to take a bite or even swallow it.
- Tripe – I reckon I’ll try it again at some point but cooked in a clear broth was just too much texture for me on a first try.
I haven’t had to try many insects yet. I’ve eaten ants (in chocolate) but I don’t know how I would react to deep fried locust for example. I’d like to think I’d give them a go. I know a lot of it is mental and perception can definitely influence how we taste things but its hard to override your brain.
Now, I’m not saying you should like everything. I don’t really like onion, for example, and frogs legs can hop on. But its all about being open to new flavours. Did you know that children may need to be offered a new food as many as 10-15 times before they will eat it?
Probably, like a lots of things, there are tastes best acquired at a young age. One study showed that repeated taste exposure can increase liking for certain food products in young children.
This is why I am on a mission to introduce my kids to as many flavours as I can before they learn from their peers that somethings “shouldn’t” be eaten.
This week we had tongue. Ox tongue cooked in broth with carrots, celery, onions and boiled potatoes is one of my favorite childhood dishes. It is super easy to cook: Firstly you clean the tongue thoroughly and then you pop it in a large pot. Chop up 3 to 4 carrots in to batons, 3 sticks of celery into batons, one onion into chunks. Add all the veg to the pot with the celery leaves, 6 peppercorns and a bay leaf and then just cover all with some stock. Then you cook the tongue until the skin can be peeled off easily. This can take a few hours so I tend to pop it on at low temperature when I go out for the afternoon. While I am peeling the tongue I add my potatoes to cook in the stock. Then I slice the tongue and re add it to the broth to warm it before serving.
Tongue has an acquired texture but it has a great taste plus it is really easy for the kids to eat. I was determined that the kids would like it, and not snub it like their Dad, so I pulled out the big guns: the paint palate plates that I’ve shown you before. The trick is to make it as colourful as possible to make it more appealing!
Success! The plates were spotless and no complaints. M even had second servings of tongue.
What foods do you eat that others might consider odd? How adventurous are you with new flavours?