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Strangest thing you ate

Big Tabs said:
wrong.
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Sorry Big Tabs, wrong!!

There seem to be various recipes, not least that mushy peas that I am unfamiliar with can be made from garden peas (wrinkled seed types).................. whatever, what I posted is correct for at least a lot of the time - both are the same round seed types.

These are what I am familiar with, and mentioned above -

https://en.wikipedia.org/wiki/Mushy_peas

https://hodmedods.co.uk/blogs/recipes/classic-mushy-peas

https://www.theguardian.com/notesandqueries/query/0,,-1123,00.html
 
Vinny said:
Sorry Big Tabs, wrong!!

There seem to be various recipes, not least that mushy peas that I am unfamiliar with can be made from garden peas (wrinkled seed types).................. whatever, what I posted is correct for at least a lot of the time - both are round seed types.

These are what I am familiar with, and mentioned above -

https://en.wikipedia.org/wiki/Mushy_peas

https://www.theguardian.com/notesandqueries/query/0,,-1123,00.html
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These are what I regard as processed peas.

https://www.aldi.co.uk/processed-peas/p/001015000003200

https://groceries.morrisons.com/web...-Small-Processed-Peas-In-Water-300g/458126011
 
Stunsworth said:
With that wonderfully slimy crust lower part to the crust. I could eat one now.
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I think you might find the memory of them better than the reality, I bought some for nostalgia reasons, cooked one and stuck the rest in the zombie apocalypse cupboard.
 
Please refer to my original post - traditional mushy peas are effectively processed peas minus skins. Processed peas are canned, mushy peas can be canned or made at home, in days of yore, and for some now, processed peas can be made at home too, from dry marrowfat peas. They are traditionally the very same vegetable to begin with.

My mother came from Doncaster and this was her contention, and is mine. I can remember the cardboard packets of dried peas, that we used to steal for pea-shooters.
 
stevec67 said:
F* me! You are lucky to be alive. Seriously. I mean this.
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I used to nick bits of raw sausage meat when my mum was making sausage rolls and not looking, I think it was so full of salt and preservatives nothing in it survived.
 
Vinny said:
There are several species of tree fruit that are traded as durian, so beware, no doubt some are odder than others.
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There are unusual durian species in Borneo, but in mainland Malaysia and Thailand there is only the one species, with several named cultivars.
Apparently Thais pick their fruit and ripen off the tree, for a rather bland taste. Malaysia and Indonesia prefer to ripen on the tree for the full effect.

There is durian belanda, which is soursop in English and a completely different fruit, more like a custard apple.
 
My Grandfather was a butcher by trade, so my Father had exposure to all kinds of offal which he subsequently foisted on me when I was a child. I liked sweetbreads and even enjoyed sheeps' brains (served on toast). However, I completely refused to try lambs testicles and wasn't keen on tripe, either.

As an adult, I guess the strangest things I have eaten are jellyfish and fern shoots. The jellyfish was, as you would expect, pretty tasteless and rubbery. Fern shoots are very pleasant, but ferns are poisonous except when they are very young - so you need to know what you are doing.

Honourable mentions go to nasturtiums, nettles, dandelion roots, Jerusalem artichokes and wild sorrel as the more unusual vegetables that I have consumed.
 
davidsrsb said:
There are unusual durian species in Borneo, but in mainland Malaysia and Thailand there is only the one species, with several named cultivars.
Apparently Thais pick their fruit and ripen off the tree, for a rather bland taste. Malaysia and Indonesia prefer to ripen on the tree for the full effect.

There is durian belanda, which is soursop in English and a completely different fruit, more like a custard apple.
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I was given full fat durian in Malacca earlier this year, I am sorry to say, I could not eat it. I am not by nature a fussy eater but the smell was just too much.
 
gintonic said:
snake wine in Thailand cured a hangover, although Mouse Wine in China cured nothing.

The only food I didnt try when offered was Warthog Anus stew, which is a delicacy in Namibia.
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W.A.S. ! Please tell me you are joking or I will never be able to sleep again.
 
Goats testes in Algeria.
Chicken feet (aka Phoenix Claw) in Malaysia
A pint of Carling anywhere.

All disgusting
 
Vinny said:
Please refer to my original post - traditional mushy peas are effectively processed peas minus skins. Processed peas are canned, mushy peas can be canned or made at home, in days of yore, and for some now, processed peas can be made at home too, from dry marrowfat peas. They are traditionally the very same vegetable to begin with.

My mother came from Doncaster and this was her contention, and is mine. I can remember the cardboard packets of dried peas, that we used to steal for pea-shooters.
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I disagree.

I agree that peas are peas, but processed peas are not the same as marrowfat / mushy peas.
 
Perhaps so, or maybe you can get it as say a meze or is it a Methi in an Indian where you get a bit of everything in small trays and just pick your way through. Mmm, ostrich. Lovely. Yes of course you can have some of my antelope rectum darling, it's the one with the sliced okra garnish.
 
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