the worst banquet ever

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the worst banquet ever
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dpack

Joined: 02 Jul 2005
Posts: 46217
Location: yes

Posted: Wed Jul 10, 19 9:27 pm Post subject: the worst banquet ever

simple rules :
avoid toxic, somebody somewhere must use/have used it as food, legal and ethical does not matter, you must have tried it, it has to be truly horrible from how you remember it.
there is no need to explain why it is included but enough info to identify the dish would be good.

SO FAR ON THE TABLE WE HAVE:

BBQ kittiwake legs, sea water wash and fast cooking.

A side salad of reindeer moss lichen, raw.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Fri Jul 12, 19 9:07 am Post subject:
Jellyfish. Has no discernible flavour aside from what it picks up from seasoning & sauce but it's like chewing through cartilage. Not a good texture! 100 year old eggs. VILE VILE VILE! Andouillette: looks & smells like a steaming turd. I made Mr Shan eat it.

dpack

Joined: 02 Jul 2005
Posts: 46217
Location: yes

Posted: Fri Jul 12, 19 12:58 pm Post subject:
umm tasty 5 dishes so far

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18415

Posted: Fri Jul 12, 19 10:33 pm Post subject:
Glass noodles. An alternative to jellyfish.

dpack

Joined: 02 Jul 2005
Posts: 46217
Location: yes

Posted: Sat Jul 13, 19 3:09 pm Post subject:

they sound horrid , on the menu at number six

we need some carbs, may i offer tapioca?

the look of sunburnt and fermenting frog spawn, the texture of bad wallpaper paste with clumps and burnt bits and the almost no taste apart a hint of several nasty somethings as an undertone.

we need at least a few big bowls of it, volume is important .
it might take a seance to get the exact "recipe" from my junior school cook but i recon it is probably pretty to simple to recreate if you have a big pan tapioca water and "talent".

delicacy in brazil? perhaps
the 1960's yorkshire version was world class horrid

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4630
Location: Peeping over your shoulder

Posted: Sat Jul 13, 19 4:24 pm Post subject:
Rustlers microwave burger Mmmmmmmm...

dpack

Joined: 02 Jul 2005
Posts: 46217
Location: yes

Posted: Sat Jul 13, 19 4:57 pm Post subject:
wow, they are in.

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Mon Jul 15, 19 11:12 am Post subject:
Pickled eggs. I like tapioca

dpack

Joined: 02 Jul 2005
Posts: 46217
Location: yes

Posted: Mon Jul 15, 19 1:24 pm Post subject:

you will really dislike the 100yr old eggs, they are the nuclear option on preserved eggs.

ok will take tapioca off if you like it , pickled eggs are very popular with some folk even i like some types, even pickled egg fans might struggle with 100yr ones, i'm not keen on em either ( never another, nibble one was emetic )

the tapioca is off but preserved eggs deserve a fine example of the very "best"

i have heard of fermented dead mid incubation embryo eggs being eaten but never tried one( i know i would not like it ) but at least two of us know 100 yr too well so at the mo 100yr are on the menu , tapioca and pickled eggs are both off as far too "nice"

carbs is a tricky one to find a good candidate for almost universal disgust, we might need a bigger bowl of reindeer moss lichen:roll:

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Tue Jul 16, 19 1:54 pm Post subject:
Carbs is a lot harder but I have to agree about tapioca.... yuk...

dpack

Joined: 02 Jul 2005
Posts: 46217
Location: yes

Posted: Tue Jul 16, 19 5:28 pm Post subject:

rm lichen is truly nasty and has a carb content, it even has a bit of protein.

i am not exaggerating the truly nasty aspects, raw it might be hard to eat enough by nibbling for it to be too indigestible, steeped and boiled it is still horrible but it can at least be chewed, grittily, while you gag rather than swallow was as far as i got.

seeking out a portion from a dead reindeer's tum is a step i have not taken but the vegan version is dreadful.

ps if i have a dead reindeer i don’t want to eat what is in it's tum and there are no reindeer on the menu unless you know a special recipe:lol:

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Tue Jul 16, 19 5:49 pm Post subject:
Mr Shan would like to contribute 'Spaetzle'.

dpack

Joined: 02 Jul 2005
Posts: 46217
Location: yes

Posted: Tue Jul 16, 19 10:01 pm Post subject:

a name with no provenance from a single fire walled source?

what ever it is it is on the menu

it will be well horrid and the odd surprise is fun.

we need to consider drinkies

i have no idea if i could recreate it but squirell's natural yeast fermented banana slurry was pretty spectacular , it may have had a selection of alcohols and assorted light organics but the flavour was overwhelming from 20 metres away, the look and texture and considering the suspected range of micro flora are pretty good as well for adding to the experience.

one drop from 5 gallons was enough to know when it may be appropriate to serve it.
now seems appropriate, a few folk necked a bit of it and survived un harmed but how on either count escapes me, so does why he liked it.

it ain't in yet but it is a contender

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Wed Jul 17, 19 6:34 am Post subject:
Mr Shan claims it's a soggy tasting cross between an dumpling and pasta and that the Germans can keep it....

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Jul 17, 19 10:28 am Post subject:

Shan wrote:

Mr Shan claims it's a soggy tasting cross between an dumpling and pasta and that the Germans can keep it....

I love them. They’re German/Swiss. Like long thin gnocchi.

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