What is the strangest thing you’ve ever eaten?

Answer 1

A puppy. My parents lied to me and said it was something else so I ate it without knowing when I used to live in another country.

Answer 2

Moose liver, monkey, lamb eyes, rattle snake, cactus worms, ants, grasshoppers, baluts. There are others but from the list you may pick the strangest.

I'm not a grazer, I just accept that other cultures have food worth tasting. Everything above was great with the exception of the lamb eyes. They weren't bad, they were just relatively tasteless and had little texture. I.E, they didn't have a whole lot going for them. On the other hand, cactus worms are great. Live worms, on a hot corn tortilla, are smashed to keep them from crawling away. The tortilla is rolled and eaten. Has a sort of bacon flavor but not the crispness.

This was a really fun question. I just relived a big portion of my life in the last 10 minutes. Thanks.

Answer 3

My own pet which was a bunny rabbit. I was so horrified as I loved that bunny. My family was not that broke that they needed to do this. Quite naturally, they didn't tell me about the deed until I had eaten my little friend. People need to think before they hurt each other in this way. I have a few decades on me now and I still love and miss that bunny. Unless I know exactly what I am eating, it won't be happening. Remember this, "If God be for us, who can be against us?" - Romans 8:31. Peace and God Bless.

Answer 4

The strangest thing I've ever eaten, would have to be Amy. Boy, was she strange!!

Answer 5

A delicacy of Asia and especially the Philippines, China, and Vietnam, a balut (or Hột vịt lộn in Vietnamese language) is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. Popularly believed to be an aphrodisiac and considered a hearty snack, balut are mostly sold by street vendors at night. Their high protein content is complementary to the consumption of beer. The word balut roughly translates to mean "wrapped".

Balut are most often eaten with a pinch of salt, though some balut-eaters prefer chili and vinegar to complement their egg. The eggs are savored for their harmony of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled and the yolk and young chick inside can be eaten. All of the contents of the egg are consumed with the exception of a hard white chunk (the bato or "rock") that is found in the bottom of the egg. Balut have recently entered higher cuisine by being served as appetizers in restaurants: cooked adobo style, fried in omelettes or even used as filling in baked pastries.

Balut-making is not native to the Philippines. A similar preparation is known in China as maodan (Chinese: 毛蛋; pinyin: máodàn; literally "hairy egg"), and Chinese traders and migrants are said to have brought the idea of eating fertilized duck eggs to the Philippines. However, the knowledge and craft of balut-making has been localized by the balut-makers (mangbabalut). Today, balut production has not been mechanized in favor of the traditional production by hand. Although balut are produced throughout the Philippines, balut-makers in Pateros are renowned for their careful selection and incubation of the eggs.

Fertilized duck eggs are kept warm in the sun and stored in baskets to retain warmth. After nine days, the eggs are held to a light to reveal the zygote inside. Approximately eight days later the balut are ready to be cooked, sold, and eaten. Vendors sell cooked balut out of buckets of sand, used to retain warmth, and are accompanied by small packets of salt. Uncooked balut are rarely sold in Southeast Asia. In the United States, many Asian markets occasionally carry uncooked balut eggs, though their demand in North America is not very great. The cooking process is identical to that of hard-boiled chicken eggs, but the eggs are enjoyed while still warm.

Duck eggs that are not properly developed after nine to twelve days are sold as penoy, which look, smell and taste similar to a regular hard-boiled egg. These are occasionally beaten and fried, similar to scrambled eggs, and served with a vinegar dip.

The age of the egg before it can be cooked is a matter of local preference. In the Philippines, the perfect balut is 17 days old, at which point it is said to be balut sa puti ("wrapped in white"). The chick inside is not old enough to show its beak, feathers or claws and the bones are undeveloped. The Vietnamese prefer their balut matured from 19 days up to 21 days, when the chick is old enough to be recognizable as a baby duck and has bones that will be firm but tender when cooked.

Answer 6

A Filipino delicacy called "Balut". It is a duck egg where the duck is allowed to form in the egg and then it is boiled for a long time in salted water.

Answer 7

Swedish Liquorice... tastes like pure salt... foul! Also once won a bet at school that I wouldn't drink a whole cup of vinegar...

Answer 8

boiled bull testicles smothered in barbecue sauce, pig anus,
fish eyes,stomach lining from a pig,june bugs, earthworms covered in ketchup,fish guts,whole goldfish,raw hamburger, a whole lot more.

Answer 9

That would have to be a fruit called Durian. I love it! It stinks to high hells, but tastes great.

Answer 10

Chicken harts my friend made it with mushroom soup and rice very interesting.