Greg Who Cooks
Executive Chef
On crackers.
What foods you don't ever want to see on your plate?
- Thread starter Addie
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
GLC
Head Chef
You'd have to travel some to find it on your plate. Chunchurria (or chunchulla, depending on which region of South America you're in), is small intestines of pig, sometimes cow, cooked, sometimes deep fried. The unique flavor follows from the fact that the natural contents are not removed.
Greg Who Cooks
Executive Chef
I'm happy enough not seeing intestines on my plate.
Timothy
Head Chef
You've got *that* right, Andy! With some shredded cheese of some sort that has a strong flavor.
Steve Kroll
Wine Guy
Yes! A staple lunch item when I was a kid. And quite possibly the only sandwich where I prefer yellow mustard over brown.
Timothy
Head Chef
A slice of cheese, spread with liverwurst and topped with MW, then rolled up and eaten! Serious Yum City 
vitauta
Executive Chef
if you've got it, minced onion goes real nice with the liverwurst too--and kosher dill pickles....
Last edited:
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
As much as I despise liver, I didn't mind liverwurst.
Greg Who Cooks
Executive Chef
I don't understand it. I love battered fried zucchini (and even worse it's usually bad for you because deep fried). And I don't know why I crave Brussels sprouts (or most cabbage) but I do.
I bet there's some broccoli haters here. (Yep, I love it.) Has anybody tried the broccoli relative from Asia, kai lan or gai lan? I like that too. It's similar to broccoli (both Brassica family) but it has smaller buds and is commonly served with the leaves as a leafy vegetable (with buds). If you hate broccoli you'll hate this too, even more if you hate spinach.
vitauta
Executive Chef
i find your posts to be fresh, informative and stimulating, gc. i enjoy following and reading them. in this one you are seemingly gleefully helping broccoli haters to find yet more foods to hate...and spinach haters too. i love it!!
Greg Who Cooks
Executive Chef
Thank you vitauta for your kind comments. I am very enthusiastic about cooking and I'm a veteran foodie too. I'm currently in a situation where I have little/no access to cooking and all I can do is talk about it, and I appreciate the forum for proving a... um... forum.
I've enjoyed vegetables much more as I've gotten older. I used to hate them as a kid, and didn't much appreciate them in my 20s and 30s. As I've aged I've somehow not only become more enthusiastic about enjoying vegetables but have also come to appreciate what I call the "color coding" theory of vegetables, the basis being that vegetables have different anti-oxidants, that anti-oxidants are good for your health and longevity, and that a wide variety of anti-oxidants are better for you than a single type, and that the color apparently varies from different anti-oxidants. The sum of this theory is that you should eat as many different colors of vegetables as you can.
Not to beat a dead horse to death, but vegetables are generally low in calories and high in fiber, both additional benefits of eating lots of vegetables. This is one of the reasons I enjoy eating Asian foods so much. (Although I mostly skip the rice except as "seasoning," a turn-about on the usual Asian cuisine which has meat being the seasoning for a large portion of rice or noodles.)
I've enjoyed vegetables much more as I've gotten older. I used to hate them as a kid, and didn't much appreciate them in my 20s and 30s. As I've aged I've somehow not only become more enthusiastic about enjoying vegetables but have also come to appreciate what I call the "color coding" theory of vegetables, the basis being that vegetables have different anti-oxidants, that anti-oxidants are good for your health and longevity, and that a wide variety of anti-oxidants are better for you than a single type, and that the color apparently varies from different anti-oxidants. The sum of this theory is that you should eat as many different colors of vegetables as you can.
Not to beat a dead horse to death, but vegetables are generally low in calories and high in fiber, both additional benefits of eating lots of vegetables. This is one of the reasons I enjoy eating Asian foods so much. (Although I mostly skip the rice except as "seasoning," a turn-about on the usual Asian cuisine which has meat being the seasoning for a large portion of rice or noodles.)
Somebunny
Executive Chef
It's a good thing that this thread is not "what vegetable would you not want to see on your plate". There is not a vegetable that I can name that I do not like. I LOVE EM!
vitauta
Executive Chef
i love virtually all vegetables too. my main problem with veggies is their cost. by choice, i rarely use canned vegetables. most varieties are garbage imo. frozen veggies are my mainstay, with varying degrees of success. i'm really not thrilled with most frozen varieties, either. which leaves fresh vegetables that i cannot afford to buy regularly, except for the economical varieties. possibly the fact that they are somewhat inaccessible to me, is what makes them even more dear to me. a day that i bring home butter leaf lettuce and arugula feels like a celebration, like winning a prize!! of course, i could afford much more fresh vegetables, except for my equally strong passion for red meats and poultry! not to mention those rock bottom necessities that insist on preferential treatment...then there's my penchant for aged and specialty cheeses, good bakery breads, and so it goes....
not to mention those rock bottom necessities that insist on preferential treatment...then there's my penchant for aged and specialty cheeses, good bakery breads, and so it goes....
Last edited:
buckytom
Chef Extraordinaire
Somebunny
Executive Chef
buckytom said:duh. you're a freakin' rabbit!
(he hee...)
Oh yeah! I guess that makes sense!
lol!
powerplantop
Executive Chef
powerplantop
Executive Chef
GLC
Head Chef
And how were they? Opinions vary wildly, although we mostly see U.S. commentary, and it's hard to tell how much is just knowing what they are and unfamiliarity. But it does sound like they are (that wonderful phrase) an acquired taste.
powerplantop
Executive Chef
They were pan fried in lard. Outside a bit crispy, inside a bit chewy. Taste is more like regular pork. But I am not squimish about what eat.
The soup in the back ground is Sopa de Raiz y Criadillas "Root Soup with testicles". It was one of the best things I have had in a long time. Serve it to someone in a fancy place and they would brag about how good it was. Until you told them what was in it.
Similar threads
