From Divine Caroline’s Pass the Head Jelly, Please: Ten Gag-Inducing Foods
Here’s the only one I’ve tried.
Head Cheese
Head cheese is a more appetizing way of saying “meat jelly,” which is various animal (usually a cow or pig) head bits set in gelatin with herbs and spices. In Europe, it’s used as sandwich filling.
It’s not bad, but I have to eat it between crackers so I can’t see what I’m eating.
Here are the other nine entries:
- Black pudding (sausage made of congealed blood)
- Sweetbread (stomach sweetbread is pancreas and throat sweetbread is thymus gland)
- Lutefisk (whitefish that’s been dried and treated with lye)
- Balut (duck or chicken eggs with almost-developed embryos inside)
- Chitterlings (pig intestines that are stewed or fried)
- Haggis (sheep organs mixed with grains, spices, and soup stock)
- Dormouse Stew (this hearty soup consists of dormice or sometimes rats)
- Vegemite (extracted from yeast and is used in the way we use peanut butter)
- Ti?t Canh (duck blood and innards, chopped nuts, and herbs mixed together and cooled so that it congeals)
Anybody hungry?
vegemite is good! just a bit on the salty side
Chitlins – A really nasty smelling dish. If you can make it past the smell, the reward is an awful treat. Trust me on this.
The black pudding is actually nice. Lovely as part of a good Irish breakfast.
Richard as a native to Georgia I can say I have never had them or wanted them,also the best sausage is made with “natural casing” they are too good,and cajun boudin sausage is made with blood and is DAYUM good
Head cheese is often labeled as “souse” in the US. Unless it is particularly horrible, then it’s labeled “tripe”.
i’ve had lutefisk quite a few times… lots of melted butter, it’s pretty good.
Lutefisk is pretty good. Reeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeealy salty but pretty good. A staple of the traditional Norwegian dinner. Along with mashed potatos, chicken or turkey, lefse (also really tasty) and pretty much anything else you can think of that is white.
Sorry Miss Cellania, having once worked in a deli, I can tell you Head Cheese and tripe are two different things. Head Cheese is just as described in the post, and it’s called head cheese because it’s made of anything (and I do mean ANYTHING!) from the neck up—brains, tongue, etc.
Tripe is made from the lining of a cows stomach.
I once had the misfortune of having to eat blood pudding. When visiting Scotland, my hostess made this ‘delicacy’ as a special treat just for me! After one taste, I managed to discretely remove it from my plate into a baggie. I told her it was delicious! Big mistake! There it was again the next morning, being served once more with breakfast!
Miss Cellania: Tripe is something far more disgusting.
I always thought sweetbread was bull’s testicles??
Maffu, around here we call them Rocky Mt. Oysters. A good brain sandwich with onion and pickles is hard to beat.
Richard…I left a job in a home once because of the smell of chitlins on the stove. I couldn’t breathe in the house for more than a few minutes, and my partner was doubled up behind a tree in the yard vomiting. That got a gang-vomit going, and we had to leave without even telling the customer. Don’t know if the job ever got done, but we wouldn’t go back.
I always thought tripe was beef tounge
Yeah, DJ, many years ago, I was in pest control and went in to spray a house where they were cooking chitlins (I think it’s actually spelled chitterlins, but I don’t know for sure). I met all the roaches running out the door from the smell and some of them were committing suicide by jumping into my spray can.
Nope, Infi. Tripe is made of stomach parts.
Beef Tongue is just called tongue. But I don’t want to taste anything that could taste me back.
Tripe is the lining of a cow’s stomach. Bleeeurrrgh!
http://en.wikipedia.org/wiki/Tripe
Rocky Mountain oysters- the original sack lunch.
that1chick, clever. I naver looked at it like that.
You guys are arguing if tripe is a cow’s tongue or it’s stomach lining.
You sound like Isiah arguing with himself on a farm.
A friend of mine loved that thing in the photo. I once bought some and we… er…. SHE ate it all. I couldn’t stand that in my mouth,
Just had some vegemite on toast for breakfast. It is the elixir of life here in Australia.
I once took a jar over for the education and (I thought) probable delight of friends in the US who wouldn’t even let me open it in their presence.
I have had Black Pudding, Blood Sausage,Sweetbread,Mountain oyster, and even White Castle, and have enjoyed all, but I’ll never touch that nasty Vegemite……shuddder!!!
Have had Haggis, Vegemite, and Black Pudding.. all in Europe.
Tripe is stomach lining _ yuck!
Vegemite is really good but you need to have it with just a bit to much butter and a very thin spread of Vegemite on toast. Mmmmmmmm! If you used it like peanut butter your head would shrivel up like an old apple and crumble into dust. Nice!
As an Aussie I can easily say Vegemite is awesome. However, I do believe it is something that you grow up on, as the my friends who don’t like it didn’t grow up on it. Its the essential to any good pantry. It is a tad on the salty side, but you don’t put too much on (that’s the trick)! Its great on toast with butter, or on crackers with cheese. Yum yum!!
AHAHAHAHAHA! I started wondering what vegemite was after getting stuck in traffic with “land down under” on repeat in my cousin’s car. Very nice.
Vegemite is a necessity of life!
And I have to say I love black pudding & haggis too.
I have never been able to face brawn after seeing my uncle chop a pig’s head in half with an axe in the back garden so that it would fit in the saucepan!
Well, head jelly is typical of Italy, and I just love it. It’s called “Soppressata di testa” or simply “Soppressa”.
Also Black Pudding is typical (called “Sanguinaccio” in Tuscany and “Bodin” or “Marzipan” in Piedmont).
Haggis! I tried it in Scotland, I’d do a trip there just to taste it again.
Go to Florence and you can have a wonderful Tripe Sandwich: “Lampredotto”.
I also tried fried intestins and mixed varius glands (France an Italy do have a great kitchen with glands).
One should simply try everything, and then decide if he likes it or not.
My pal Bob the Butcher does all those yukky things with bits of animal we’d rather not think about. Here’s the website I did for the shop, which gives some examples.
http://www.coopersfamilybutchers.co.uk
Just give me a big ole piece of beef tenderloin grilled rare and a whoopass baked ‘tater with a stick of butter.
tamales; made the trditional way, are made from an entire hogs head,and are so good i will eat myself sick on them.