looking for ideas for stomach churning foods..stuff to make u barffff!!! its for ared nose day bush tucker?

Answer 1

Fried Bugs

Ants

Flying ants and large termites emerge from the ground at the beginning of the rainy season in Sub-Sahara Africa. They fly to street lights by the thousands where excited children catch them in mid-flight, pluck off the wings, and gulp them down without a second thought. To prepare these crunchy delights, heat a pan and fry the ants dry. They produce a lot of oil from their bodies. Remove them from the pan, and dry in the sun or a low oven. Remove the wings by winnowing or picking them out and store until ready to eat.

Bee Larvae

Remove the bee hive or nest from the tree and boil it. Remove larvae from the comb and dry them. Fry them with a little salt and eat. No oil is required for frying.

Bush Crickets

These large green crickets swarm at street lights in April and May. Their long antennae distinguish them from locusts and grasshoppers. To prepare, remove the wings and the horned part of the legs. Boil them for 5 minutes and then dry in the sun or at a low temperature in the oven. Winnow away the wings if any remain by tossing them gently into the air, allowing the wings to blow away. If you are not skilled at winnowing, simply pick them out. Fry in a pan with salt. These may need a touch of added fat to fry or roast. Larger grasshoppers may be turned into a main course by frying with chopped onion, tomato, and a little flour.

Cicadas

Remove wings and fry with a little oil and salt.

Green Caterpillars

These emerge at the end of the rainy season and feed on grass. To prepare them, remove the intestines and stomach and boil for 5 minutes. Dry them in the sun or a low oven. Fry in a hot pan with a little oil when ready to eat. Sand Crickets

Dig these from the sand, remove stomach and intestines, and wash. Fry in a hot pan with salt and a little oil.

Pickled Pigs' Ears

4 qt Water
1 tb Alum
2 c Distilled white vinegar
2 c Granulated sugar
1 ts Salt
2 lb Pigs' ears

Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with drinks before dinner, and very well without drinks at any time.
Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool.
Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved. Remove from the heat and cool.
Boil the remaining 2 quarts water and drop in the pigs' ears. Boil for 20 minutes. Remove the pigs' ears and cut them into lengthwise slices 1/4 inch wide. After the sliced pigs' ears have cooled, return them to the alum water to soak for 2 hours, then drain and rinse under cold water. Dry lightly.
Place the pigs' ears in a jar, pressing them down. Pour in enough cooled vinegar mixture to completely cover the contents of the jar. Refrigerate.
NOTE: This can be eaten after 3 day and will keep for several weeks in the refrigerator. Yields 2 quarts

Spider Salad

There seems to be some aversion to the previously published recipe for Tarantula Pie, and I'll admit, the cooking of arachnids in a pie IS somewhat unusual and apt to ruin their delicate flavor. That is why I offer this alternative recipe for those with more sensitive palates. In addition to tarantulas, you will want to use as many variety of spiders as are available to you, depending on your geographical area (being careful to watch out for poisonous varieties such as Black Widows, of course).

Steam your spiders live, as this is a safe method of both asphyxiating them and keeping them crisp and fresh. You'll want to chop the legs off the larger spiders and quarter them. Prepare a bed of romaine lettuce, parsley, Portobello mushrooms in season (chopped), radishes, and scallions. Toss in approximately 1 cup chopped spiders, much as you would in a seafood salad, then a generous amount of olive oil, vinegar, lemon juice, and fresh ground pepper. Bon appetit!

Spam Shake

1 Can of Spam.
1 tin of Anchovies
2 12oz cans of beer
4 oz tomato juice
1 teaspoon Dijon mustard
1/2 cup chopped up parsley
1/4 cup chopped scallions
dash of Tabasco
salt (if you'd need it), pepper to taste
Put it in blender and blend until smooth.
Serve chilled with Celery stick.

Tuna Twinkie Soufflé

1 Tbl rendered chicken fat, divided
12 Hostess Twinkies
Salt
White Pepper
1/2 tsp dry mustard
4 eggs, separated
2 cans tuna in oil, drained, reserve oil.

Preheat oven to 350 F.
Grease a 7-inch soufflé dish with 1 tsp of chicken fat and 1 tsp tuna oil.
Slice Twinkies in half lengthwise. Remove and reserve cream filling.
In a large food processor, combine Twinkie cakes, half of the Twinkie filling, and the remaining chicken fat and tuna oil.
Blend until the mixture has reached the consistency of a thin batter.
Transfer ingredients to a medium saucepan and cook over low heat. Stir in salt, white pepper, and mustard. Remove from heat.
Beat in egg yolks, one at a time, beating thoroughly after each addition. Fold in tuna. In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into tuna mixture. Pour into greased soufflé dish.
Bake in 350 oven 40 to 45 minutes, or until puffed and golden brown. Top with remaining Twinkie cream.
Serve with a tossed salad.

Penis Stew

1 pound of penis, ram's or bull's
3 tbls. oil
1 large chopped onion
2 garlic cloves, peeled and chopped
1 tsp coriander seeds, crushed
1 tsp salt
freshly ground black pepper

Scald the penis, then drain and clean (doesn't say how you clean a penis. Not sure a guy would know since this penis is, well . . . never mind).
Place the penis in a saucepan, cover with cold water, and bring to a boil.
Remove any scum, then simmer for 10 minutes.
Drain and slice.
Heat the oil in a large skillet.
Add the onion, garlic, and coriander and fry until the onion is golden.
Add the penis slices and fry on both sides for a few minutes.
Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil.
Lower the heat, cover, and simmer for about 2 hours, or until tender.
Add a little water from time to time if necessary to prevent burning.
The ladies say this was originally a Jewish recipe from Marcelle Thomal.
Apparently innards, including penis, once played a major role in Jewish cooking.

Natural Treat (Earthworms)

1 1/2 lb Earthworms
1/2 lg Onion, chopped
1/4 c Chicken bouillon
1 c Sour Cream
3 tb Butter
1/2 c Mushrooms (optional)
Whole wheat flour

Thoroughly wash and purge the earthworms before using them. To purge, boil the worms three times and then bake them in the oven at 350 degrees for 15 minutes.

Coat the worms with flour and brown them in butter. Add salt to taste. Add bouillon and simmer for thirty minutes, stirring occasionally. Sauté onions and mushrooms separately in butter. Add both to the earthworms. Stir in sour cream. Serve over rice or chow mein noodles.

Mealworm Fried Rice

Ingredients:
1 egg, beaten
1 tsp. oil
3/4 c. water
1/4 c. chopped onions
4 tsp. soy sauce
1/8 tsp. garlic powder
1 c. minute rice
1 c. cooked mealworms
Directions:
Scramble egg in a saucepan, stirring to break egg into pieces.
Add water, soy sauce, garlic and onions. Bring to a boil.
Stir in rice. Cover; remove from heat and let stand five minutes.

Answer 2

If you need something that is still edible, try boil up, its a bastardized version of a maori dish. Get about 6 pork hocks, trotters removed, 1 kilo of potatoes peeled, 1/4 kilo onions quartered, 1 whole cabbage sliced, about a tablespoon minced garlic and some salt and pepper. Throw it all in a large pot, put in water to about 1/2 way up the side, put the lid on and boil until the spuds have dissolved. Serve the hocks in the soup. Yucky trust me there is something about the smell of over boiled cabbage and boiled pork that smells horrible.

Answer 3

i won't touch cockles mate or mussels **** me what a style the extra serious concern i had to chew a chickens head off stay and that i could style that for hours or infant ill the place i became twiddling with my son and he became ill above me and it went in my mouth yet hiya i'm nevertheless right here so what the hell.

Answer 4

Tripe, liver, kidney, brain, tongue etc.

Answer 5

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