They actually EAT THAT?

[taysteewonderbunny]

Mmm. Fried Cooter. lol

[Homicidalheathen]

that sounded SOO wrong

[Destroit]

Out of all the stuff on that top ten weirdest delicacies link, I would eat Guinea Pig. I used to have one, they're awful and the only reason they're still on the planet earth is because we test on them, eat them, and a few deranged people like them as pets (they SMELL SO DAMN BAD AND NEVER STOP SHITTING). They also can't jump...and I don't trust animals that can't jump. Yes this also includes snakes and bees.

Also, what the fuck is up with the Chinese and the obsession with foods that help your dick/libido? It's just funny, I noticed all of the foods on there that originate in China are used to higher your libido.

Edited June 6, 2009 by Chernobyl

[jynxxxedangel]

This is a classic Italian recipe for polenta topped with whole, spit-roasted tiny songbirds. Took me forever to find this recipe, but I found it. This is a traditional dish of Tuscany, as well as Venice.

Polenta e Osei

Ingredienti: 500 gr di farina di granturco, 100 gr di sugna, 100 gr di burro, 2 dozzine di uccellini (beccafichi, cardellini, fringuelli), foglie di salvia, sale.

Translation: Ingredients: 500 g of cornmeal, 100 grams of pork leaf fat, 100 g of butter, 2 dozen birds (beccafico, Cardellini, finches), leaves of sage, salt.

Preparazione: Mettete a scaldare circa due litri di acqua in cui avete aggiunto il sale; appena inizia il bollore versate a pioggiala farina gialla e poi continuando a rimescolare per 40 min. Spennate gli uccellini e fiammeggiateli per togliere la peluria; non togliete le interiora ma levate solo gli occhi e le zampette. Poi infilateli in spiedini, intervallandoli con pezzetti di grasso e foglie di salvia. Poneteli qindi gli uccellini in un padella: aggiungete il sale e lasciateli dorare. Capovolgete la polenta oramai , calda e fumante su un paiolo, e collocateci sopra gli uccellini con il sugo.

Translation: Preparation: Heat about two liters of water where you added the salt, once the boil begins, add the cornmeal, lower heat to simmer, and then continue to stir for 40 min. Pluck the birds and singe them to remove the hair. Do not remove the entrails; only truss the birds' heads to the legs with twine. Thread the birds onto skewers, interspersed with bits of leaf fat, and leaves of sage. Heat a skillet to hot, add the butter, and sear the birds: sprinkle them with a bit of salt, and allow them to brown. Turn the hot, steaming polenta over a platter, and top with the birds in their pan juices.

Hmmmm..

..whole, ungutted little songbirds, on top of cornmeal mush..

Edited June 6, 2009 by jynxxxedangel

[Destroit]

This is a classic Italian recipe for polenta topped with whole, spit-roasted tiny songbirds. Took me forever to find this recipe, but I found it. This is a traditional dish of Tuscany, as well as Venice.

Polenta e Osei

Ingredienti: 500 gr di farina di granturco, 100 gr di sugna, 100 gr di burro, 2 dozzine di uccellini (beccafichi, cardellini, fringuelli), foglie di salvia, sale.

Translation: Ingredients: 500 g of cornmeal, 100 grams of pork leaf fat, 100 g of butter, 2 dozen birds (beccafico, Cardellini, finches), leaves of sage, salt.

Preparazione: Mettete a scaldare circa due litri di acqua in cui avete aggiunto il sale; appena inizia il bollore versate a pioggiala farina gialla e poi continuando a rimescolare per 40 min. Spennate gli uccellini e fiammeggiateli per togliere la peluria; non togliete le interiora ma levate solo gli occhi e le zampette. Poi infilateli in spiedini, intervallandoli con pezzetti di grasso e foglie di salvia. Poneteli qindi gli uccellini in un padella: aggiungete il sale e lasciateli dorare. Capovolgete la polenta oramai , calda e fumante su un paiolo, e collocateci sopra gli uccellini con il sugo.

Translation: Preparation: Heat about two liters of water where you added the salt, once the boil begins, add the cornmeal, lower heat to simmer, and then continue to stir for 40 min. Pluck the birds and singe them to remove the hair. Do not remove the entrails; only truss the birds' heads to the legs with twine. Thread the birds onto skewers, interspersed with bits of leaf fat, and leaves of sage. Heat a skillet to hot, add the butter, and sear the birds: sprinkle them with a bit of salt, and allow them to brown. Turn the hot, steaming polenta over a platter, and top with the birds in their pan juices.

Hmmmm..

..whole, ungutted little songbirds, on top of cornmeal mush..

I hate when people eat small animals, it just takes so many lives at once imo. I know, everyone can call me a hippy now.

I even caught a bluegill last night fishing, and it was pretty damn big, but I didn't even keep that because even though it was a nice sized gill, they're just so small and it seems like such a waste.

[Homicidalheathen]

Out of all the stuff on that top ten weirdest delicacies link, I would eat Guinea Pig. I used to have one, they're awful and the only reason they're still on the planet earth is because we test on them, eat them, and a few deranged people like them as pets (they SMELL SO DAMN BAD AND NEVER STOP SHITTING). They also can't jump...and I don't trust animals that can't jump. Yes this also includes snakes and bees.

Also, what the fuck is up with the Chinese and the obsession with foods that help your dick/libido? It's just funny, I noticed all of the foods on there that originate in China are used to higher your libido.

heh I may include the if it doesn't jump don trust it to my list of pals. lol

JUMP BIATCH OR I NEVAH TRUSTA YOU'S AGAIN!

And the chinese...I agree...knowing they need many different natural forms of viagra not make me confident that the men have what it takes in the sack.

(I only likes the girls anyway)