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4 hours ago, Crazy Days said:

Was taken to a night market in Cambodia a few years ago and sampled quite a few insects, amongst other stuff. Once you get your head round what you are eating some of them were not too bad.

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I read a book about tropical diseases such as Ebola and Marburg.  Virologists are experts at what make you sick.  They are also experts at what will not make you sick.  They were happy to eat all sorts of disgusting things, especially insects and termites were their favourite.

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3 hours ago, BFTD said:

Amidst all the revulsion about horse meat being in lasagnes, it was pretty funny how the only genuine problem was that it wasn't labelled as such. Absolutely nobody was complaining that Findus' frozen range suddenly tasted shite.

Probably because they'd always tasted shite, but you get my point; apparently horse meat tastes absolutely fine.

Tastes braw. During an educational sojourn in Paris in the 80's, I was introduced to the Boucherie Chevaline.

No emotional qualms at all about scoffing Shergarburgers.

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5 hours ago, DiegoDiego said:

I don't think horse meat tasting fine was ever in doubt, was it?

I've been presuming that people were assuming that horse tasted bad; most of the shock seemed to be about more than just perfectly edible meat being mislabelled. Bit depressing to think it might have been because people are OK with eating cows, pigs, and lambs, but draw the line at the pretty ponies because they think they're cuter.

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12 minutes ago, BFTD said:

I've been presuming that people were assuming that horse tasted bad; most of the shock seemed to be about more than just perfectly edible meat being mislabelled. Bit depressing to think it might have been because people are OK with eating cows, pigs, and lambs, but draw the line at the pretty ponies because they think they're cuter.

Lambs are clearly cuter than many other meats that people here refuse to eat.

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Just now, welshbairn said:

Icelanders love to snack on a bit of puffin and pony.

And fermented/rancid shark.

 

One of very few times I couldn't even swallow what I put in my mouth!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cue Kengif!

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Is Hakarl (fermented shark) much different to Surstromming (fermented herring)? It's always entertaining to see video of people opening tins of the latter, although I'm sure I'd feel differently if I'd ever done it myself.

I understand Hakarl is like vomit cheese, so it couldn't sound less appealing to me if it was covered in spiders and racism.

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6 minutes ago, welshbairn said:

I'm no veggie but I'd rather we got used to eating mutton again instead of baby sheep (lamb). 

In the great melting pot that is High Wycombe you can buy mutton from local butchers.  You can also buy it online.

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18 minutes ago, welshbairn said:

I'm no veggie but I'd rather we got used to eating mutton again instead of baby sheep (lamb). 

Lamb can be up to a year old, which is way past full grown. 

I like mutton but i don't think the economics of keeping the sheep longer primarily for food make much sense. Mutton will be mostly a by product of lamb production.

Also, kepping longer = more farts and burps so should be discouraged on environmental grounds. 

On the flipside, eat more veal. 

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One of the best meals I've had in my 60-odd years was lightly grilled whale in Stavanger.  The stingy b*****ds didn't serve us the whole 'fish'.
I've had some fantastic whale, the fuckers aren't even endangered, more of them on my plate, please.
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If you’ve ever ridden a motorbike, you’ve eaten plenty of bugs. 
 

Other than that, any revulsion is purely cultural. Few of us would look at a pig or a cow and think “Ooh, yummy”. Transform them into bacon or steak and we’d trample orphans to get at them. 

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3 hours ago, welshbairn said:

The average is 6 months, which in human lifespans would be troublesome toddler.

Ever picked a toddler up?  If so there is absolutely no chance you can genuinely be telling us that they are not significantly more succulent than menopausal Janice.  

Edited by parsforlife
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