10-19-2009, 01:49 PM
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#161
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Franchise Player
Join Date: Sep 2005
Location: Calgary, AB
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Basically any authentic Chinese food, will not eat under any circumstances.
Went to a wedding dinner last month at a Chinese restaurant on Center, there were something like 8 courses and I only touched 2.
The Ham was absolutely disgusting, the lobster looked horrific and I won't even tell you what I thought of the shark fin soup.
Fine people, have no problem with them but their cusine is nauseating.
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10-19-2009, 02:31 PM
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#162
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First Line Centre
Join Date: Oct 2006
Location: Fantasy Island
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I can't do plain M&M's. Peanut or Almond M&M's are a go, but not the plain ones. I too, had a childhood vomit experience with M&M's and haven't really recovered.
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10-19-2009, 02:33 PM
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#163
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Franchise Player
Join Date: Dec 2007
Location: CGY
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Peanut Butter
Passion Fruit
Whale/Shark
Potato Chips other than plain.
__________________
So far, this is the oldest I've been.
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10-19-2009, 02:37 PM
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#164
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Norm!
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__________________
My name is Ozymandias, King of Kings;
Look on my Works, ye Mighty, and despair!
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The Following User Says Thank You to CaptainCrunch For This Useful Post:
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10-19-2009, 03:01 PM
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#165
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Franchise Player
Join Date: Jun 2005
Location: Hell
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Quote:
Originally Posted by troutman
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Yum
__________________
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10-19-2009, 03:16 PM
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#166
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Norm!
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I probably wouldn't eat a rugby team no matter how hungry I was.
__________________
My name is Ozymandias, King of Kings;
Look on my Works, ye Mighty, and despair!
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10-19-2009, 04:14 PM
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#167
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Unfrozen Caveman Lawyer
Join Date: Oct 2002
Location: Crowsnest Pass
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Quote:
Originally Posted by CaptainCrunch
I probably wouldn't eat a rugby team no matter how hungry I was.
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True story - the in-flight move on my flight to South America? Alive
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10-19-2009, 04:18 PM
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#168
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Unfrozen Caveman Lawyer
Join Date: Oct 2002
Location: Crowsnest Pass
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Tomato Aspic:
Or any kind of aspic for that matter:
http://en.wikipedia.org/wiki/Aspic
Aspic is a dish in which ingredients are set into a gelatin made from a meatstock or consommé. It is also known as cabaret.
When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid.
Last edited by troutman; 10-19-2009 at 04:20 PM.
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10-19-2009, 04:23 PM
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#169
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Draft Pick
Join Date: Jun 2009
Location: Calgary
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Alright, I didn't see this posted but in the Philippines and other parts of asia, these things are a delicacy. It's a duck embryo that's still in the egg and it's called balut.
I don't know, but maybe some people will get squeemish looking at it, but there's pics of it in this wikipedia link:
http://en.wikipedia.org/wiki/Balut_%28egg%29
I'm not sure if I would eat this.
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10-19-2009, 04:25 PM
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#170
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Powerplay Quarterback
Join Date: Oct 2006
Location: Calgary, Alberta, Canada!
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Tomatoes and poop in no particular order. Pretty standard really.
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10-19-2009, 04:27 PM
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#171
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First Line Centre
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Quote:
Originally Posted by troutman
Tomato Aspic:
Or any kind of aspic for that matter:
http://en.wikipedia.org/wiki/Aspic
Aspic is a dish in which ingredients are set into a gelatin made from a meatstock or consommé. It is also known as cabaret.
When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid. |
HAHa, My wife's grandmother insists on making this every year! For the firs couple of years I would eat some just to be poilte but man that stuff is gross.
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10-19-2009, 04:35 PM
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#172
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Powerplay Quarterback
Join Date: Jan 2009
Location: Section 219
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Quote:
Originally Posted by Komskies
What is brown sauce? I'm guessing Worcestershire sauce, is that right?
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Brown Sauce to a Brit would be either HP or OK sauce. HP is a little spicy - OK is fruity!
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10-19-2009, 04:39 PM
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#173
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Unfrozen Caveman Lawyer
Join Date: Oct 2002
Location: Crowsnest Pass
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Don't be puttin' your fried eggs on my real food!
Last edited by troutman; 10-19-2009 at 04:51 PM.
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10-19-2009, 05:38 PM
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#174
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#1 Goaltender
Join Date: Nov 2005
Location: An all-inclusive.
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Quote:
Originally Posted by troutman
Don't be puttin' your fried eggs on my real food!
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It drives me nuts when those crazy euros and other people put an egg on top of a pizza.
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10-19-2009, 05:50 PM
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#175
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Franchise Player
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What about when Tubby Dog puts a fried egg on top of Sherm's Ultimate Gripper? mmmm
As far as things I wouldn't eat, can't think of anything. Maybe a fetus. Depends on the situation.
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10-19-2009, 08:18 PM
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#176
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Franchise Player
Join Date: Jun 2005
Location: Hell
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anything in this book.....
__________________
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10-19-2009, 09:28 PM
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#177
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Franchise Player
Join Date: Oct 2001
Location: Behind Nikkor Glass
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McDonald's
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10-19-2009, 09:35 PM
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#178
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Unfrozen Caveman Lawyer
Join Date: Oct 2002
Location: Crowsnest Pass
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Quote:
Originally Posted by Flames_Gimp
anything in this book.....
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Too salty.
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10-19-2009, 09:47 PM
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#179
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Powerplay Quarterback
Join Date: Jul 2006
Location: Calgary
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Quote:
Originally Posted by Flames_Gimp
anything in this book.....
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That made me shudder.
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10-20-2009, 06:28 AM
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#180
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Account closed at user's request.
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Quote:
Originally Posted by Komskies
What is brown sauce? I'm guessing Worcestershire sauce, is that right?
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The closest thing to brown sauce in Canada would be HP Sauce. Brown sauce is a little bit sweeter, though still with the same keynote flavours of HP. Lots of people here eat it on fish and chips, pies (savoury) and eggs.
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