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the worst banquet ever
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dpack



Joined: 02 Jul 2005
Posts: 35902
Location: yes
PostPosted: Tue Jul 16, 19 5:28 pm    Post subject:  Reply with quote    

rm lichen is truly nasty and has a carb content, it even has a bit of protein.

i am not exaggerating the truly nasty aspects, raw it might be hard to eat enough by nibbling for it to be too indigestible, steeped and boiled it is still horrible but it can at least be chewed, grittily, while you gag rather than swallow was as far as i got.

seeking out a portion from a dead reindeer's tum is a step i have not taken but the vegan version is dreadful.

ps if i have a dead reindeer i don’t want to eat what is in it's tum and there are no reindeer on the menu unless you know a special recipe:lol:

Shan



Joined: 13 Jan 2009
Posts: 8285
Location: South Wales
PostPosted: Tue Jul 16, 19 5:49 pm    Post subject: Reply with quote    

Mr Shan would like to contribute 'Spaetzle'.

dpack



Joined: 02 Jul 2005
Posts: 35902
Location: yes
PostPosted: Tue Jul 16, 19 10:01 pm    Post subject: Reply with quote    

a name with no provenance from a single fire walled source?

what ever it is it is on the menu

it will be well horrid and the odd surprise is fun.

we need to consider drinkies

i have no idea if i could recreate it but squirell's natural yeast fermented banana slurry was pretty spectacular , it may have had a selection of alcohols and assorted light organics but the flavour was overwhelming from 20 metres away, the look and texture and considering the suspected range of micro flora are pretty good as well for adding to the experience.

one drop from 5 gallons was enough to know when it may be appropriate to serve it.
now seems appropriate, a few folk necked a bit of it and survived un harmed but how on either count escapes me, so does why he liked it.

it ain't in yet but it is a contender

Shan



Joined: 13 Jan 2009
Posts: 8285
Location: South Wales
PostPosted: Wed Jul 17, 19 6:34 am    Post subject: Reply with quote    

Mr Shan claims it's a soggy tasting cross between an dumpling and pasta and that the Germans can keep it....

Nick



Joined: 02 Nov 2004
Posts: 34031
Location: Hereford
PostPosted: Wed Jul 17, 19 10:28 am    Post subject: Reply with quote    

Shan wrote:
Mr Shan claims it's a soggy tasting cross between an dumpling and pasta and that the Germans can keep it....


I love them. They’re German/Swiss. Like long thin gnocchi.

Nick



Joined: 02 Nov 2004
Posts: 34031
Location: Hereford
PostPosted: Wed Jul 17, 19 10:28 am    Post subject: Reply with quote    

dpack wrote:
a name with no provenance from a single fire walled source?

what ever it is it is on the menu

it will be well horrid and the odd surprise is fun.

we need to consider drinkies

i have no idea if i could recreate it but squirell's natural yeast fermented banana slurry was pretty spectacular , it may have had a selection of alcohols and assorted light organics but the flavour was overwhelming from 20 metres away, the look and texture and considering the suspected range of micro flora are pretty good as well for adding to the experience.

one drop from 5 gallons was enough to know when it may be appropriate to serve it.
now seems appropriate, a few folk necked a bit of it and survived un harmed but how on either count escapes me, so does why he liked it.



it ain't in yet but it is a contender


Malibu.

Shan



Joined: 13 Jan 2009
Posts: 8285
Location: South Wales
PostPosted: Wed Jul 17, 19 11:49 am    Post subject: Reply with quote    

Baileys or any creamy alcoholic drink......YUK

Shan



Joined: 13 Jan 2009
Posts: 8285
Location: South Wales
PostPosted: Wed Jul 17, 19 11:50 am    Post subject: Reply with quote    

Nick wrote:
Shan wrote:
Mr Shan claims it's a soggy tasting cross between an dumpling and pasta and that the Germans can keep it....


I love them. They’re German/Swiss. Like long thin gnocchi.


I have not tasted them but Mr Shan was suitably repulsed!

I do like gnocchi.

dpack



Joined: 02 Jul 2005
Posts: 35902
Location: yes
PostPosted: Wed Jul 17, 19 11:55 am    Post subject: Reply with quote    

malibu is a strong candidate for me, even the smell was a step too far.

some of the fluorescent alcopop things from the 90's were very vile but i dont know enough to choose a really special one iirc there was one that was cherenkov blue and tasted of old bubble gum and sweeteners that one and anything with artificial " banana " flavour must be in with a chance.

buzzy



Joined: 04 Jan 2011
Posts: 3563
Location: In a small wood on the edge of the Huntingdonshire Wolds
PostPosted: Thu Jul 18, 19 9:57 am    Post subject: Reply with quote    

Medronho? Vile, and definitely emetic.

Henry

buzzy



Joined: 04 Jan 2011
Posts: 3563
Location: In a small wood on the edge of the Huntingdonshire Wolds
PostPosted: Thu Jul 18, 19 10:04 am    Post subject: Reply with quote    

Carbs - Rice Pudding as made by our school cook in the 1950s. It was yellow to orange and put me off rice pudding for life. It makes me queasy just thinking about it.

I realize that there are other recipes that are probably not disgusting and life threatening, but I really don't want to know.

Henry

dpack



Joined: 02 Jul 2005
Posts: 35902
Location: yes
PostPosted: Thu Jul 18, 19 4:52 pm    Post subject: Reply with quote    

buzzy wrote:
Medronho? Vile, and definitely emetic.

Henry


portugese bootleg rakia , wow, that could be in with a chance, the balkan versions are a bit variable and some are truly dangerous as well as nasty.


rice pud in almost all manifestations is far too popular.

sgt.colon



Joined: 27 Jul 2009
Posts: 6548
Location: Just south of north.
PostPosted: Fri Jul 19, 19 9:25 am    Post subject: Reply with quote    

Can I add Greek raki please. Had some in Crete back in the 90's, it was awful. I can still taste it now.

Shan



Joined: 13 Jan 2009
Posts: 8285
Location: South Wales
PostPosted: Fri Jul 19, 19 11:16 am    Post subject: Reply with quote    

Asparagus peas.... sounds like such a good idea but so so so VILE.

dpack



Joined: 02 Jul 2005
Posts: 35902
Location: yes
PostPosted: Fri Jul 19, 19 1:37 pm    Post subject: Reply with quote    

sgt.colon wrote:
Can I add Greek raki please. Had some in Crete back in the 90's, it was awful. I can still taste it now.


a selection of the world's finest examples of this stuff will be available

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