ODD FOODS....

[Amanda From OZ]

Some odd foods people eat in oz is kangaroo and witchety grub. 

[okarol]

Some odd foods people eat in oz is kangaroo and witchety grub. 

Manda May - That grub is disgusting! Please tell me you don't eat that!

[Amanda From OZ]

YUK! no way but i know a few people who have tried it and like it....  eww

"Witchetty grubs are the small, white larvae of the ghost moth, which is native to Australia. They are dug out of the trunks and roots of gum trees during the summertime, and although the very though of eating grubs may be frowned upon by Europeans, witchetty grubs have been an essential part of the Aboriginal diet for centuries."

Serving Suggestions -

- Witchetty grubs are traditionally eaten live and raw. Their meat is rich in protein and makes for a highly nutritious snack if you’re tramping through the bush. Raw witchetties have a subtle, slightly sweet flavour and a liquid center.

-Barbecued, witchetties are often eaten as an appetizer. Barbecued witchetties taste quite like chicken or prawns with peanut sauce. 

- these days it is possible to buy tins of witchetty soup in supermarkets across Australia. (YUM YUM)

[okarol]

       ugh

     

[glitter]

Did you ever try balut?

no- and i know what it is!!! I need that barf smiley lol

[glitter]

I was watching a show one time where this guy traveling in OZ was given a wichetty to try- and he said the cooked ones taste like warm almond butter- we have a similar grub here in florida, although i dont know if people eat them,  every time I see one I think -'warm and almondy,buttery' grosses me right out!!

[Hawkeye]

ugh

We need the buddy icon Okarol attached to this post.

[Amanda From OZ]

I was at the airport tonight and i came across Kangaroo Jerky......!!! Ewww thats even worse then having it like steak!

Anyway want me to send them some? 

[goofynina]

Behold, my pickled pigs foot,

[Amanda From OZ]

OMG Susie!! Did you have to do that to me again!!! i'm going to vomit!!   

[goofynina]

OMG Susie!! Did you have to do that to me again!!! i'm going to vomit!!   

OK Miss "i eat a whole cow a day"  soooo, you dont eat any pork?   Just gotta say, dont knock it to you try it  

[Amanda From OZ]

oh no i love pork! but i wouldn't eat there feet!! you don't know where they have been walking....... well i guess we do know where....! 

btw.... how do you cook them?

[goofynina]

oh no i love pork! but i wouldn't eat there feet!! you don't know where they have been walking....... well i guess we do know where....! 

can i ask this? well, i am going to, lol,  do you eat Pork Butt?? do ya? huh? do ya? huh? huh?  

[Amanda From OZ]

No i do not eat pork BUTT!! 

[Amanda From OZ]

No i do not eat pork BUTT!!

Ohhh Susie i just realized something... i eat pork bum cheeks  I have just been informed that Italian prosciutto is the butt and thigh of the pig.!!

Being from an Italian heritage its very popular in our diet.

"The Italian word for ham, usually referring to the raw cured hams of Parma. Though once impossible to obtain in the United States due to USDA regulations, fine prosciuttos from Italy and Switzerland are now being imported. These hams are called prosciutto crudo. Cooked hams are called prosciutto cotto. Prosciutto is best when sliced paper thin served with ripe figs or wrapped around grissini."

[okarol]

Behold, my pickled pigs foot,

LOL man those are juicy!
I love pickles, but cannot imagine eating those.
They look obscene! 

[mcjane]

I made a sandwich of white bread, peanut butter & sliced cherry peppers & was suprised how good it was.

I think you can put peanut butter or mayonaise on just about anything & it works.

Another good combo is cottage cheese & apple butter. Don't stir it, just put some of each on your fork to eat it.

Also love grits with butter & sugar.

Years ago I used to eat pickled pigs feet, I wonder why I liked them. Now I don't even like looking at them.

Grubs, worms, ants, etc. I'll pass on them.

[livecam]

My odd food combination is cottage cheese and barbecue sauce.  It is something I did alot in the past but not so much lately.  The taste is actually pretty good but everyone I know doesn't think it is such a great idea.

I also like to use barbecue sauce to flavor things like hamburger meat and Thanksgiving stuffing.  When I make it there is always some in there as long as I don't get caught adding it.

[Wattle]

Behold, my pickled pigs foot,

That is enough to make me a vegetarian    

[Sara]

Also love grits with butter & sugar.

That is just wrong.   

[Sara]

My odd food combination is cottage cheese and barbecue sauce.  It is something I did alot in the past but not so much lately.  The taste is actually pretty good but everyone I know doesn't think it is such a great idea.

I also like to use barbecue sauce to flavor things like hamburger meat and Thanksgiving stuffing.  When I make it there is always some in there as long as I don't get caught adding it.

I'm with you on the BBQ sauce, as long as it's sweet, except on cottage cheese.  I eat cottage cheese with bacon bits.  YUM.

[kitkatz]

What is wrong with grits, butter and sugar? Take the grits, make them tight grits, slice them and pan fry them, then put butter and syrup on      them! MMMM!

[Wattle]

   What are grits?

[kitkatz]

Grits are small broken grains of corn. They were first produced by Native Americans centuries ago. They made both "corn" grits and "hominy" grits. Falls Mill produces "corn" grits.

 
Corn Grits
Falls Mill mills locally grown whole white hybrid corn. The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits and the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking.

Yummy!

Hominy
Is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. The kernel itself swells to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.

How Corn Grits are made at Falls Mill
The first step in the production of our whole corn grits is the purchase of hybrid white corn from a local farmer. We pull a small grain wagon to his storage bin and auger out about 125 bushels of corn at a time. We weigh the corn and then bring it to the mill for unloading and cleaning. We auger it from the wagon into the mill building, where it is deposited in a floor bin. An elevator, running off our water wheel, picks up the corn a bucket at a time and carries it to the second floor grain cleaner. The cleaner has two shaker screens and a bottom blast fan, which operate to remove stalk, cob, unwanted seeds, cockleburs, and other field trash from the corn. The cleaned corn then drops into a basement auger, which moves it to a second elevator, where it is again carried upstairs and may be conveyed to one of four grain storage bins (usually the grinding bin above the millstones). It takes about five hours for us to unload and clean the 125 bushels.

When ready to mill, we belt up the millstones, fan suction system, and grits separator, and step up the speed of the water wheel, which drives all the machinery through a series of gears, flats belts, line shafts, and pulleys. The millstones we use are a set of 42-inch horizontal granite buhrs manufactured by the R.D. Cole Company of Newnan, Georgia, around the turn of the century. The granite was quarried at the Esopus Quarry in New York state. The millstones rotate about 125 revolutions per minute, and the upper (runner) stone weighs more than 1,500 pounds. Corn is fed into the stones via the hopper and shoe, from the upstairs storage bin. The stones are separated wider than when milling pure corn meal to obtain a coarser product. However, the milled product is a mixture of cracked corn, grits, and corn meal, so must be separated in a sifter (grits separator). As it comes off the stones, it falls into a pipe where the fan suction carries it to the second floor and drops it into the sifter. The corn meal is first sifted through a #20 screen and drops into a bagging bin on the first floor. The coarser product travels over this screen and grits drop through a #12 screen next, into a second bin below. The cracked corn tails off the end of the sifting drum and we regrind it to obtain more grits. The final yield is roughly 55% corn meal, 40% grits, and 5% light bran. The grits, however, will still contain a little bran or chaff. This is usually skimmed off prior to cooking.

No lye products are used in the processing of Falls Mill's grits.

John and Jane Lovett, Owners, Falls Mill & Country Store, 1873 

[glitter]

Every dialysis night, when he gets home around 9pm,  I make Jack, my husband, three eggs, buttered grits, and two toasts. this is his favorite meal!!! I always get a dollop of the grits that I eat with Equal-he says that is a wrong thing to do to grits!!!