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Desmostro
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« Reply #16 on: November 13, 2009, 11:12:21 AM » |
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I just heard the craziest stories... about fish head soup.
Colleagues took to me to a fancy restaurant and ordered me the pickled chicken claw stack and waited for my reaction. Ya know that's coming right?
This engineer foody friend of mine was explaining, as he nibbled between the toes, that much of Chinese delicacy comes from the idea of 'having an obscure experience' rather than eating to take on calories, the lowly survival habit we all have.
Ok, I'll bite. Keep this in mind when describe all manor of putrid dishes. When I say, putrid, I mean, we DROVE past a market selling fermented tofu, TOFU, mind you. It smelled like a rotting cow by the side of the road. You could smell the tiny breeze wafting this delicacy down wind for a good mile. One little cart with this tofu had us two americans muffling our, "aaaaawwwwwwgaaaawd," politely as it was explained to us that this is their version of Limburger cheese and it was quite popular. I saw it at several markets.
No. really, we eat moldy stinky ass cheese from France pretty regularly. And don't say you won't pay $15.99 a pound for it too.
The other thing is, it has been discovered that when stuck in a place with a short list of edible items that a malnutrition can set in. The body reacts to this by shifting what is palatable on a psycho-physiological level. Fish eyes and pig heart "stem" start tasting like a snickers bar in order to obtain difficult trace minerals, vitamins etc.
Hence, fish head soup. Supposedly its a rapid change that occurs with sailors, for example, lost at sea for several months with nothing but fish to eat. They start eating the fillet, and after a couple of months, all they want are the eyes and livers.
Its true that stuck in a stadium seat for an entire 9'ers game, by the 4th quarter I'm wantin' the cheese wiz-nachos bathed in chili.
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