,---- [ Gary posted: ]
|
| Yeah, I'm not a big Ketchup fan, either. But, there are
| certain things that it's okay on. A meat loaf wouldn't seem
| right without it. It's okay on fries and fish sticks, too.
|
`----

I don't really like ketchup on meatloaf. I prefer a brown gravy on
meatloaf with a side of steamed dill potatoes and fresh string beans.
If I'm going to have a tomato product on my meatloaf, then hold the
ketchup, hold the gravy, and just put something like a hot marinara
sauce on it.

,---- [ Tom R. Rastell posted: ]
|
| What is the worst food possible ?
|
| I want to cook soemthing really bad as a special surprise for
| my friends - as a joke.
|
| It has to be just bad, nothing poisonous.
|
`----

I was going to suggest running out to McDonald's for Big Macs, but you
said you didn't want it to be poisonous.

The worst two foods I've ever eaten were steer liver soup
(was very badly made) & tough overcooked octopus canapes.
Just disgusting.

Minteeleaf

Minteeleaf wrote:
>
> The worst two foods I've ever eaten were steer liver soup
> (was very badly made) & tough overcooked octopus canapes.
> Just disgusting.
>
> Minteeleaf

Undercooked roasted chicken, which released a stream of blood when I cut
into my portion, served with burned mashed potatoes and over cooked
asparagus, left in the boiling water until the green spears turned into
grayish mush.

The Jell-O with canned fruit cocktail incorporated in it, for dessert,
did nothing to improve matters.

The hostess was a newly wed young friend and this was her first attempt
at having a sit down dinner for guests. I was twenty and married for
over a year and the oldest woman among us was a year or so older and
married longer than I. We were tolerant at that age, or too polite, or
perhaps we were hungry. We ate everything.

Margaret

There are relatively few things I will outright refuse to eat...But
undercooked chicken just makes me nauseous

john


>
>Undercooked roasted chicken, which released a stream of blood when I cut
>into my portion, served with burned mashed potatoes and over cooked
>asparagus, left in the boiling water until the green spears turned into
>grayish mush.
>

all fish/seafood (except the occasional tuna fish salad)

--
read and post daily, it works!
rosie

things turn out best for the people who make the best of the way things
turn
out.
........................john wooden

> There are relatively few things I will outright refuse to eat

How about durian? <g,d,&r>

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

In article >,
Sylvia > wrote:

> > There are relatively few things I will outright refuse to eat
>
> How about durian? <g,d,&r>

I hope to try durian sometime.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

I was the cook at a camp once &, for the select few, served up green (food
dye) pancakes with melted red cheese & melted Neopolatin (sp) ice-cream with
Twisties.

Needless to say, nothing was eaten.

Raelene
xxx

"Damaeus" > wrote in message
...
> ,---- [ Tom R. Rastell posted: ]
> |
> | What is the worst food possible ?
> |
> | I want to cook soemthing really bad as a special surprise for my
friends - as a joke.
> |
> | It has to be just bad, nothing poisonous.
> |
> `----
>
> I was going to suggest running out to McDonald's for Big Macs, but you
said you didn't want it to be poisonous.


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SNIP
> > ,---- [ Tom R. Rastell posted: ]
> > |
> > | What is the worst food possible ?
> > |
> > | I want to cook soemthing really bad as a special surprise for my
> friends - as a joke.
> > |
> > | It has to be just bad, nothing poisonous.
> > |
> > `----
>

That would have to be a Christmas Eve dinner cooked by my father one
year when I was in High School and both my sister and I were on diets.
My father served up a "low calorie feast!" with a great flourish. The
appetizer and the pasta is all I can remember, as my brain has
mercifully blurred most of the rest of that traumatic meal from my
head.

For the appetizer, picture a gunmetal grey colored slab of...
something. I wouldn't have been surprised if it had been whale
blubber. Wherever that substance came from, some poor sea creature had
given its life for it. But it had the texture and nearly the flavor
of an old sneaker sole. It had been spread with some white substance
that had the texture of runny cottage cheese and the flavor of a very
sharp goat cheese that had turned the corner into spoilage after
several months of neglect in the fridge. (I'm not an appreciator even
of GOOD goat cheese.) The blubber and cheese was then rolled up and
sliced like a jelly roll from hell. All I can say in its favor was
that it WAS slimming -- none of us would eat more than two or three
bites of it. That little took quite a bit of time to eat, as the stuff
had to be chewed about 96 times. The only thing I remember about the
rest of the meal is that his homemade pasta had been made with
buckwheat flour. Picture gluey and leaden and not quite cooked through
with a flavor of old library paste, and you've got it.

But then, the four of us have rolled our eyes and laughed at my
father's culinary disasters for years. Like the year he bought a very
high powered blender and blended EVERYTHING . And I do mean
EVERYTHING, although fortunately not everything all together. We had
three distinct, soupy courses. The only thing that did not go through
the blender, thankfully, was the dessert, although in the case of that
particular very old, dry carrot cake, the blender might actually have
improved it. It would have been an excellent meal for people with no
teeth.

Badly prepared liver is definitely on my bad list. So is tripe,
sweetbreads, and escargot. I've never had the nerve to try squid. I
did once eat a bouilleabaise prepared by a very eccentric friend of
my mother's. The broth was a green not readily found in nature, and
with my very first spoonful, up came a tiny dead octopus. The whole
damn thing. "Ooo, you lucky girl!" Margaret cooed. I did not feel at
all lucky. From that day forward, I have never knowingly eaten any
creature that had tentacles in life.

Melissa

Dinner at Sheldon's place. :-)

(Melissa Houle) wrote in message . com>...
> SNIP
> > > ,---- [ Tom R. Rastell posted: ]
> > > |
> > > | What is the worst food possible ?
> > > |
> > > | I want to cook soemthing really bad as a special surprise for my
> friends - as a joke.
> > > |
> > > | It has to be just bad, nothing poisonous.
> > > |
> > > `----
> >
>
> That would have to be a Christmas Eve dinner cooked by my father one
> year when I was in High School and both my sister and I were on diets.
> My father served up a "low calorie feast!" with a great flourish. The
> appetizer and the pasta is all I can remember, as my brain has
> mercifully blurred most of the rest of that traumatic meal from my
> head.

Sounds like how one of my sisters cooks.
Her cooking algoritihm is:

1) Omit or substitute for any ingredient that is "bad for you".
Examples, Omit butter. Omit salt. Substitute skim milk for cream.

2) DOuble or triple the amount of any ingredient that is "good for you".
Example: Garlic.

3) Add other ingredients that are "good for you" even if the recipe does
not call for it (e.g. spinach).

She once borrowed one of my Italian cookbooks and "cooked" one of the
dishes from it. She made so many "healthy" omissions, substitutions and
additions I couldn't tell which recipe it was supposed to be.
And there was the time she added several cloves of raw garlic to a pot
of mashed potatoes and called it "garlic mashed potatoes".

(Tony Lew) wrote in message SNIP
>
> Sounds like how one of my sisters cooks.
> Her cooking algoritihm is:
>
> 1) Omit or substitute for any ingredient that is "bad for you".
> Examples, Omit butter. Omit salt. Substitute skim milk for cream.
>
> 2) DOuble or triple the amount of any ingredient that is "good for you".
> Example: Garlic.
>
> 3) Add other ingredients that are "good for you" even if the recipe does
> not call for it (e.g. spinach).
>
> She once borrowed one of my Italian cookbooks and "cooked" one of the
> dishes from it. She made so many "healthy" omissions, substitutions and
> additions I couldn't tell which recipe it was supposed to be.
> And there was the time she added several cloves of raw garlic to a pot
> of mashed potatoes and called it "garlic mashed potatoes".

Eerie, Tony. I'm beginning to wonder if they could be related. <G> My
dad can turn a wonderful recipe into an over-spiced blotch on the
plate, with the seasonings all out of whack. The late 1960's and
early 1970's, when he and my stepmother were going through their
"organic/ayurvedic/vegetarian" phase was a dark period in the lives of
his children. Whenever I went over there, I was quite sure there would
be nothing of an edible nature in his entire house. The sad thing is,
when he's not sweating over how to make something "healthy" my dad can
cook quite well. A couple of years ago, he made a bread and apple
pudding from a Gourmet Magazine recipe that was incredibly delicious,
and smelled like some heavenly dream coming out of the oven. It all
worked because he'd followed the recipe faithfully.

As far as I'm concerned, there are certain dishes that are sinful,
rich and delicious that should be saved for special occasions. At
those times, I don't even try to pretend I'm making something that is
good for the eaters--I throw caution to the winds and enjoy it for
what it is, then eat more moderately for several days afterwards.

Melissa

(Melissa Houle) wrote in message . com>...
> (Tony Lew) wrote in message SNIP
> >
> > Sounds like how one of my sisters cooks.
> > Her cooking algoritihm is:
> >
> > 1) Omit or substitute for any ingredient that is "bad for you".
> > Examples, Omit butter. Omit salt. Substitute skim milk for cream.
> >
> > 2) DOuble or triple the amount of any ingredient that is "good for you".
> > Example: Garlic.
> >
> > 3) Add other ingredients that are "good for you" even if the recipe does
> > not call for it (e.g. spinach).
> >
> > She once borrowed one of my Italian cookbooks and "cooked" one of the
> > dishes from it. She made so many "healthy" omissions, substitutions and
> > additions I couldn't tell which recipe it was supposed to be.
> > And there was the time she added several cloves of raw garlic to a pot
> > of mashed potatoes and called it "garlic mashed potatoes".
>
> Eerie, Tony. I'm beginning to wonder if they could be related. <G> My
> dad can turn a wonderful recipe into an over-spiced blotch on the
> plate, with the seasonings all out of whack.

Maybe they ARE related! She once made cinammon biscotti.
She QUADRUPLED the amount of cinammon because she "likes" cinammon.
You can imagine the results...


> The late 1960's and
> early 1970's, when he and my stepmother were going through their
> "organic/ayurvedic/vegetarian" phase was a dark period in the lives of
> his children. Whenever I went over there, I was quite sure there would
> be nothing of an edible nature in his entire house. The sad thing is,
> when he's not sweating over how to make something "healthy" my dad can
> cook quite well. A couple of years ago, he made a bread and apple
> pudding from a Gourmet Magazine recipe that was incredibly delicious,
> and smelled like some heavenly dream coming out of the oven. It all
> worked because he'd followed the recipe faithfully.
>
> As far as I'm concerned, there are certain dishes that are sinful,
> rich and delicious that should be saved for special occasions. At
> those times, I don't even try to pretend I'm making something that is
> good for the eaters--I throw caution to the winds and enjoy it for
> what it is, then eat more moderately for several days afterwards.
>
> Melissa

Surf and Turf at the Hungry Horse restaurant in Aukland, New Zealand.
Turf was a small piece of semi frozen mystery beef blackened on the outside
and still raw and cold inside. The surf was canned cocktail shrimps on a
tooth pick skewer. On the side were over boiled mushy vegetables. I passed
on the desert. A Scotch with water appeared in a large water glass at room
temperature, no ice and very diluted. Yuk!

Farmer John

Two meals tied as the worst I had served to me in 1976-77
First was in the Atlantic Underground Georgia. 5 star restaurant that
served greasy flavorless chicken, stale rolls, rancid butter , freezer
burned green beans. For that $17.00 plus. Complained to mangement, his
reply, we have the best chefs in georgia working here,if the prices were
too high we should have gone else where. To bad the rest of the
underground didn't cave in on their asses.
The second worst was in Statesboro Georgia at Shoney's- Big Boy- on
thanksgiving day.
Only restaurant open we took a chance as we were staying in a motel at
that time and had their turkey dinner. NEVER AGAIN I would have been
ashame to serve that even in a soup kitchen.

"T E" > wrote in message
...
> Two meals tied as the worst I had served to me in 1976-77
> First was in the Atlantic Underground Georgia. 5 star restaurant that
> served greasy flavorless chicken, stale rolls, rancid butter , freezer
> burned green beans. ............
> Only restaurant open we took a chance as we were staying in a motel at
> that time and had their turkey dinner. NEVER AGAIN I would have been
ashame to serve that even in a soup kitchen.

That reminds me of an eatery I went to (south of Perth, WA) & there was a
side serve of sour cream. How foul!!! It was served by a young waitress
who didn't know the look of bad food when she saw it. I can't describe the
look of it to do my post justice but it was badddddddd. Off, by at least 6
months. yukko..... the grainy, separated bits. ewwwwwww

Raelene
xxx


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I remember once our father gave us something that looked like ham. Only after
we had finished our plates he told us what it was - Cow's Tongue! - ugh!





Rose's Web Page Designs
http://members.aol.com/Roseb44170/designs.htm

ospam (Roseb441702) wrote in
:

> I remember once our father gave us something that looked like ham.
> Only after we had finished our plates he told us what it was - Cow's
> Tongue! - ugh!

Tongue can actually be very good if properly prepared. I think pickled
tongue is even better!

On 10 Jan 2004 22:53:08 GMT, ospam (Roseb441702)
wrote:

>I remember once our father gave us something that looked like ham. Only after
>we had finished our plates he told us what it was - Cow's Tongue! - ugh!
>
>
Did you like it before you knew what it was? If so, what is your
objection?




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

> On 10 Jan 2004 22:53:08 GMT, ospam (Roseb441702)
> wrote:
>
> >I remember once our father gave us something that looked like ham. Only after
> >we had finished our plates he told us what it was - Cow's Tongue! - ugh!


Tongue is delicious when properly prepared.

Mintee, who grew up eating it often

,---- [ zxcvbob posted: ]
|
| The whole pig's head, minus the eyes and brains, is boiled
| with salt and some pickling spices (and I think a little
| vinegar) until it falls apart. I don't know if they use the
| ears. The meat is collected and formed into a loaf. I've
| never eaten it, but I'll bet it makes *excellent* sandwiches
| to go with beer or cocktails.
|
`----

If we're going to eat that kind of stuff, then why not come out with
other delicacies. Perhaps we could pasteurize cockroaches, cover them
with chocolate and sell them at the Godiva candy store.

As far as I'm concerned, eating anything that was created with the
innards of a pig's head is the same thing as eating toilet bowl chili.

,---- [ Janet posted: ]
|
| Please remember I was only 18, and head cheese sounded so
| gross to our unsophistocated palates. It was good for many a
| good snicker for us. And the customers weren't harmed.
|
`----

I was watching some kids on that program Outward Bound on that Discovery
Kids channel. They were hiking for a week or two in the Smokey
Mountains. Well, one of the food products they brought along was a can
of "pork brains". One boy, Michael O'Laskey II, who is actually an
actor and martial arts expert in the movie _3 Ninjas: High Noon at Mega
Mountain_, said he'd eat the pig brains if this one girl would cook them
and clean the pot afterwards. She cooked while holding her nose, and
Michael ate them after putting spices in it. The girl had to clean the
pot. But Michael did say they were horrible and tasted nasty.

So if you want to gross out your guests, perhaps go in search of a nice
can of pig brains and just serve it chilled as a salad dressing. It
looks kind of like salad dressing anyway. Perhaps they won't taste so
bad to your guests. Just let them chow down not knowing what they're
eating. Then perhaps after they're sitting at the table patting their
full bellies, invite them out into the back yard and tell them what they
had been eating as you show them the empty can. It's very important to
take them into the back yard FIRST, I imagine.

Here's an article about Armour coming out with canned pork brains in
milk gravy back in 1996:

http://www.bozosoft.com/mike/meat/brains-article.html

And Ketchup in Australia would be known as????????????????????

Raelene
xxx


"Damaeus" > wrote in message
...
> ,---- [ Gary posted: ]
> |
> | Yeah, I'm not a big Ketchup fan, either. But, there are
> | certain things that it's okay on. A meat loaf wouldn't seem
> | right without it. It's okay on fries and fish sticks, too.
> |
> `----
>
> I don't really like ketchup on meatloaf. I prefer a brown gravy on
> meatloaf with a side of steamed dill potatoes and fresh string beans.
> If I'm going to have a tomato product on my meatloaf, then hold the
> ketchup, hold the gravy, and just put something like a hot marinara sauce
on it.


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