When I was a teen I caught and ate a rattlesnake. Tasted kind of like chewy chicken and was rather delicious.
shareLike many here...fish eggs and expensive fungus...bison and chocolate covered bugs...but the end all be all...Rocky mountain oysters...google...if you have the ballsš
shareGerman blutwurst; Mexican menudo; goat; octopus, shark; Hawaiian teriyaki steak and poi; original Korean kimchi ( which I became temporarily addicted to ).
shareKimchi is great. I love fermented food. Just bad a large batch of carrot/beet Sauerkraut.
shareKimchi is awesome! It is very addictive.
shareMy native-Korean martial arts master made his own Kimchi. He buried it in the ground, in jars, to let it ferment.
Let me add to my list: Greek octopus stew. Iād also say calamari, but I donāt really think of it as being exotic. Just yummy; especially stuffed calamari.
What kind of shark? Mako? Often offered as swordfish unscupulous seafood restaurants, but nonetheless yummy. I love grilled Mako shark.
shareAre rattlesnakes really that aggressive? Snakes have always freaked me out, even though there aren't any venomous ones around here.
But ya, I've heard snake and very lean, like chicken breast or rabbit.
The rattlesnake was very easy to catch. I just held it down with a stick and chopped its head off. Then I buried the head because severed rattlesnake heads can still bite hours after they die.
https://www.livescience.com/47626-severed-snake-head-can-still-bite.html
I once had a huge black water moccasin get very aggressive with me when I was a boy, deliberately coming at me. If my buddies hadn't unleashed a barrage at it with their pellet guns, I don't know what would have happened because it had me trapped.
sharedid you eat it ???
shareStupid question !
shareFried bees. Crunchy and salty, otherwise no taste. This was decades before the bee shortage.
Fiddlehead ferns. Good.
Escargot, which basically tasted and felt like garlicky mushrooms.
so the bees didn't taste like honey ??
shareFiddleheads are DELICIOUS, and so good for you. Also, sprouts, and Tahini, and hummus, which is made with Tahini. I am going to do a topic about the wonders of artichokes, as well, when I have the time. Speaking as a flesh eater, I think plant life is yummy.
shareOoh... I love artichokes! With lots of butter and garlic.
shareI also constantly buy weird Asian sweets and snacks at the Asian supermarket. Japan has KitKat in the strangest flavours! And last week I bought someĀ charcoal salted egg custardĀ buns. Still have to try those!
shareI'd been thinking in terms of exotic ingredients for this topic, but I see that exotic recipes are also, and reasonably, fair game, so: Lobster Savannah, created at Boston's legendary (and lamented) Locke-Ober Cafe: Take 4 2-pound New England lobsters, 2 tablespoons butter, 12 white mushrooms chopped to a half-inch, 3 finely chopped shallots, one-half bell pepper chopped in half-inch segments, one-quarter cup (or more!) brandy (or, much better, Cognac), one-half cup sherry, 2 cups heavy cream, a pinch of paprika, salt and ground black pepper "to taste," fresh juice from half a fresh lemon, and one-quarter cup of finely-grated Parmigiano-Romano cheese. Short
version: Combine the cooked lobster meat with all the other ingredients, return it to the lobster shells, bake it, eat it, savor it. I would accompany it with steamed Throgsneck clams and drawn butter as an appetizer, baked sweet potato with Cream cheese and chives as a side dish, plus asparagus and drawn butter, and a very cold Gowertztrameiner wine, decanted and allowed to breathe.
I guess sweetbreads*, if sweetbreads count as exotic.
Single best meal I ever had, late eighties, Sultan's Table gourmet room at the Dunes Hotel in Las Vegas.
The chef braised and sautƩed them in some fancy French way, well, if I'm writing about it in 2018, they must a been something special.
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*sweetbread - Sweetbread is a culinary name for the thymus or the pancreas especially of calf (ris de veau) and lamb (ris d'agneau)