On 2/28/2024 at 1:54 AM, AlaMoi said:methinks the phobia needs to be sub-divided into
- things you can recognize
- things aka mystery meat/foods/dishes one cannot recognize
example:
haggis - not many people when presented with tableside sliced haggis would not know what they are served.
otoh
sweet breads - very deceptious name - but one can recognize "pieces of meat" on the plate
and then . . .
"sausage" - an infinite variety of "stuff" made into ''''sausage''''
or
"scrapple" - every one who makes it has a different "recipe"
or
"head cheese" - which is to 99.9% delicious, but you really don't want to know . . .
or
chitlins - again, very tasty. don't ask . . .
personally I have fed my (young) children sauted fresh calf's liver with onions. they thought it wonderful stuff,,,,, until they found out . . . .
which, after years, suddenly upends itself: "Hi Dad! heh, remember the xxxx you used to make....? How do I cook that?"
I think the only thing I would outright reject is a menu item described as " . . . puffer fish...."
I'm really selective about ordering (meat)tartars, sushi, carpaccio
-broaderly cited - "raw anything"
the need for ultra-uber-top-notch-quality&freshness . . . rules.
gas station sushi . . . no blinking way . . .
Most of these are about the food; not the word, which is what I was asking about.
