It really is. A lot of people are so disgusted by it, but I'd wager a guess that they've never had it. They just judge based on what their eyes see.

With such a large amount of ethnic foods here, it's kinda hard not to be exposed to the weird and exotic. Most of them aren't all that bad.

I will draw the line on balut and natto, though. I've had both and vowed never again.

:eek: Ostrich meat? Gross.

I heard that Hog Head cheese and pigs brains are the same thing.

ETA: I tried forg legs but I couldn't finish them because I couldn't get pass the look of the legs themselves.

No, I'm not from the south. I saw these things at a meat market. To me they seemed exotic because I didn't know people actually eat that. Cow tongue??? I would never.....so gross. There's no way around it, anyone who eats that is eating saliva. Ughh.http://l.yimg.com/us.yimg.com/i/mesg/emoticons7/31.gif

Except not. There is this thing, it's called COOKING FOOD. Don't knock it til you try it.

Oh, I forgot all about natto! I don't think it's that bad, I'd eat it again. But I'm a pescetarian, so there are a lot of things listed above that I won't eat, so it's only fair that I eat the weird/gross vegetable items. ;)

i take it that 90% of you would eat each other, lol.

That smell gets to me each time. Truthfully, it doesn't taste all that bad. But that SMELL. I can't get through one bite without wanting to puke.

I'm not an adventurous eater but I don't think of squid as exotic. We had it every Christmas Eve (in the form of calamari) but I never knew it was squid until I was a teenager. Then I went years without eating it again...lol. I like it now :)

Have you ever had a partial lobe of this before? I am very fond of foie gras, but most places you just get a few thin slices or it is crammed into a terrine.

There is one fine restaurant I visit periodically where they serve a big chunk of an entire lobe in one course- and it is incredibly delicious, but I cannot look at it as I am cutting and eating it.

Served in so large a piece (8 ounces or so- enough saturated fat to last you a month), the very light cooking process means what you get is pretty much raw, and all the internal linings and fluids in there are more than I can stand to watch.

But very, very tasty...

i didnt know what balut was until i clicked on the link. turns out i have eaten it before. i just didnt know what it was called. i dont eat the chick though, just the yellow part.

i have tasted fried grasshoppers and fried june bugs before.

I think it is funny that many have listed escargot - which I don't consider exotic at all. Mmmmm . . . garlic butter.

I love Irish Black Pudding (Blood Pudding) My dads parents are from Ireland and he grew up on a farm so his mom would make it fresh for him, and him and step-mom usually buy it once a year at the Irish Fesh but knowing what it was made of grossed me out to much until i was in Ireland and it was on my plate for breakfast so I figured why not (the whole when in Rome thing) and its actually really really good. . . Theirs some of it in my freezer rite now :p

Agreed. I'd say the same about foie gras and caviar, too. Pricey, sure; exotic, nah.

(And as far as I'm concerned, none of them are worth eating, much less paying what you usually have to pay for them.)

Escargot, Kangaroo, Giraffe, humpback whale, seal, eel (not sushi, but that's good too)

I'd completely disagree...foie is definitely worth the price. I actually have a 6# bag of it in my freezer right now!