desprateseagull
New member
exhibit #1-
doner kebab pizza - Twitpic
doner kebab pizza - Twitpic
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food that looks so wrong, but probably tastes good..
- Thread starter desprateseagull
- Start date
questier
New member
Battered mars bars
KLF
Albion Boleh!
Japanese Curry Doughnuts - OK so they look nice but SOUND so wrong, but good hangover food!
Baba Ganoush
KLF
Albion Boleh!
But what a GREAT name for a food, especially with the emphasis on the last syllable... baba gaNOOOOSH!
I had one of those pizza's last night.
LOVELY
LOVELY
Lord Bracknell
On fire
Delicious.
- Aug 7, 2003
- 8,087
![IMG_0111[1].jpg](/data/attachments/15/15525-1c37344f3e24e55f9709eb1e73eadcc1.jpg)
Hillian1
( . ) ( . )
Norman Potting
Well-known member
Coronation Chicken - looks foul but actually tastes nice.
Lokki 7
WSU
Ortolan.
"The birds must be taken alive; once captured they are either blinded or kept in a lightless box for a month to gorge on millet, grapes, and figs, a technique apparently taken from the decadent cooks of Imperial Rome who called the birds beccafico, or "fig-pecker". When they've reached four times their normal size, they're drowned in a snifter of Armagnac.
Cooking l'ortolan is simplicity itself. Simply pop them in a high oven for six to eight minutes and serve. The secret is entirely in the eating. First you cover your head with a traditional embroidered cloth. Then place the entire four-ounce bird into your mouth. Only its head should dangle out from between your lips. Bite off the head and discard. L'ortolan should be served immediately; it is meant to be so hot that you must rest it on your tongue while inhaling rapidly through your mouth. This cools the bird, but its real purpose is to force you to allow its ambrosial fat to cascade freely down your throat.
When cool, begin to chew. It should take about 15 minutes to work your way through the breast and wings, the delicately crackling bones, and on to the inner organs. Devotees claim they can taste the bird's entire life as they chew in the darkness: the wheat of Morocco, the salt air of the Mediterranean, the lavender of Provence. The pea-sized lungs and heart, saturated with Armagnac from its drowning, are said to burst in a liqueur-scented flower on the diner's tongue. Enjoy with a good Bordeaux."
"The birds must be taken alive; once captured they are either blinded or kept in a lightless box for a month to gorge on millet, grapes, and figs, a technique apparently taken from the decadent cooks of Imperial Rome who called the birds beccafico, or "fig-pecker". When they've reached four times their normal size, they're drowned in a snifter of Armagnac.
Cooking l'ortolan is simplicity itself. Simply pop them in a high oven for six to eight minutes and serve. The secret is entirely in the eating. First you cover your head with a traditional embroidered cloth. Then place the entire four-ounce bird into your mouth. Only its head should dangle out from between your lips. Bite off the head and discard. L'ortolan should be served immediately; it is meant to be so hot that you must rest it on your tongue while inhaling rapidly through your mouth. This cools the bird, but its real purpose is to force you to allow its ambrosial fat to cascade freely down your throat.
When cool, begin to chew. It should take about 15 minutes to work your way through the breast and wings, the delicately crackling bones, and on to the inner organs. Devotees claim they can taste the bird's entire life as they chew in the darkness: the wheat of Morocco, the salt air of the Mediterranean, the lavender of Provence. The pea-sized lungs and heart, saturated with Armagnac from its drowning, are said to burst in a liqueur-scented flower on the diner's tongue. Enjoy with a good Bordeaux."
Marc1901
Peace out.
Crispy Duck?
Chesney Christ
New member
Pretty much all Indian curry dishes look horrendous. I mean, LOOK AT THEM.
Taste lovely though.
Taste lovely though.
Trufflehound
Re-enfranchised
All chicken looks fowl, surely?
redneb
Active member
Clagnuts.