Strange Food Piks

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Strange Food Piks

Postby JamesInTheWorld » Wed Jan 23, 2008 11:09 pm

Some yummy lamb head on sale in an Indonesian Grocery store

Image

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Postby crotalus01 » Wed Jan 23, 2008 11:56 pm

Whats wrong or strange about lambs head?? I had some in Morocco, it was Awesome (I did decline to eat the eyes though, I already learned that lesson in Thailand..."best part" my ass!)
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Postby svizzerams » Thu Jan 24, 2008 12:14 am

Hmmm...Carrefour - that's where I shopped in Bogota! Beef lung was one of the yummy selections at the meat counter there.
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Postby Woodsman » Thu Jan 24, 2008 12:23 am

Hey, James....porcupine tastes just like lamb only a little stringier. I love lamb. I'm sure the head would be good for a stew or soup, plus I've probably eaten it in greek gyro meat anyway. I mean, parts is parts.
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Postby NIJ » Thu Jan 24, 2008 8:14 am

Not a picture of the food itself but see the second item on this menu:

Image

Mmmm, delicious.
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Postby friendlyskies » Thu Jan 24, 2008 1:37 pm

Yeah, it's a good breakfast thing. Put it in a pan with water just covering the heads with some onion, garlic and bay leaf at 250 degrees, for about 7hrs, starting the night before. Let them cool for a bit, then peel the meat off the face and put that in a pile, peel the tongue and slice that and arrange it nicely, put all the eyeballs (I like to do two or three heads at once) in some lettuce as a centerpiece, preferably looking out, then crack open the skull to get the brain.

Serve with cilantro, spring onions, a few side salads and some lavash bread, brew some strong tea and enjoy brunch with friends. Delish!
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Postby Chimborazo » Thu Jan 24, 2008 3:13 pm

svizzerams wrote:Hmmm...Carrefour - that's where I shopped in Bogota! Beef lung was one of the yummy selections at the meat counter there.


That's where I shopped in Riyadh.
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Postby Chimborazo » Thu Jan 24, 2008 3:14 pm

friendlyskies wrote:Yeah, it's a good breakfast thing. Put it in a pan with water just covering the heads with some onion, garlic and bay leaf at 250 degrees, for about 7hrs, starting the night before. Let them cool for a bit, then peel the meat off the face and put that in a pile, peel the tongue and slice that and arrange it nicely, put all the eyeballs (I like to do two or three heads at once) in some lettuce as a centerpiece, preferably looking out, then crack open the skull to get the brain.

Serve with cilantro, spring onions, a few side salads and some lavash bread, brew some strong tea and enjoy brunch with friends. Delish!


I was fine until you got to the tongue.
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Postby soulohio » Thu Jan 24, 2008 3:47 pm

i've had enuff lam brains to last half a lifetime... Καλὴ ὄρεξη!!
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Postby shivers » Thu Jan 24, 2008 5:15 pm

Never had lamb tongue before. I love beef tongue.
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Postby el3so » Thu Jan 24, 2008 6:12 pm

shivers wrote:I love beef tongue.

Takes too long to prepare so I only buy it pre-cooked from decent butcher shops, ones in madeira sauce are a classic Belgian sunday meal, rapidly going out of style as most of the other organ meat dishes...
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Postby Professor Devlin » Thu Jan 24, 2008 6:33 pm

NIJ wrote:Not a picture of the food itself but see the second item on this menu:

Image

Mmmm, delicious.


Image

Weird item for a sauce.
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Postby Dabbi » Fri Jan 25, 2008 11:46 pm

Image


Svið, a local delicassy.
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Postby Kurt » Fri Jan 25, 2008 11:49 pm

Dabbi wrote:Image


Svið, a local delicassy.


And how is it prepared?
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Postby coldharvest » Sat Jan 26, 2008 12:14 am

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