I got a fever.

[Greg]

Pineapple Spaghetti Mitsubishi Punchout

[ZoiQ]

[Greg]

[ZoiQ]

[Cinemax]

weird food.




And.

Chicken Livers
(US South) Breaded with a simple mixture of Flour, salt and pepper then fried. Good eating! Still served in some KFC restaurants, in North Carolina anyway.
Balut
(Phillipines) (This is also spelled Baloot, Baalut, Baluge, or Balute.) Half-hatched chicken egg. A baluge is a fifteen- or sixteen-day fertilized chicken egg. Open an egg and pop a sixteen-day-old incomplete chicken fetus into your mouth, complete with partially formed feathers, feet, eyeballs, and blood vessels showing through the translucent skin of the chick. My grandfather told me about this. He says the bad part is picking the feathers out of your teeth
Arroz de Cabidela
(Portugal) Arroz de Cabidela (Chicken with rice in blood). Traditional Portuguese Dish. For 6 people: 1 Chicken or Duck; ½ a cup of vinegar; 2 onions; 500g of rice; 5 soup spoons of olive oil; 1 Garlic tooth; 1 Branch of Parsley; Salt and Pepper. When you kill the bird, collect all of the blood in a container, where you already have the vinegar. Stir this mixture well. Cut the chosen bird in parts, and stew it with the oil, the diced onion, the garlic and the parsley. When necessary, add water, salt and pepper and continue to stew on a very low flame with the lid on the pot. When the meat is tender, add enough water to create a broth to boil the rice. The quantity of the water depends on the consistency that is wished for the Cabidela. To obtain a wet Cabidela, you should add at least three parts water to one part rice. When the mixture has boiled, add the rice, already washed and dried and let it cook. Finally you add the chicken (or Ducks) blood, as soon as it starts to boil you take it off the cooker and serve.
Turducken
(USA) (tur.DUK.un) n. A boneless turkey that is stuffed with a boneless duck that is stuffed with a boneless chicken. Opinions about our holiday turducken feast broke down along largely gender lines. The male demographic appeared to be quite pleased with our 15-pound Cajun delicacy a turkey stuffed with a duck stuffed with a chicken.
"Now, that's a quality hunk of fowl" said one male person, digging in at our Christmas dinner table. "I mean, a quality hunk of three fowl."
However, the female demographic was decidedly less enthused. "I didn't want to say anything at the dinner table," said one young female person afterward. "But it made me want to throw up."
Jim Kershner, "Why one meat when you can have three?," Spokesman Review (Spokane, WA), January 4, 2003

When subscriber Brian Cole told me about the turducken, I thought he was kidding. Sure, his e-mail arrived in my inbox at 12:11 AM on April 2nd, but he could have sent it on April Fool's Day. I suspected fowl play. However, some quick investigative journalism assured me that this Frankenbird was no canard and that, in fact, it was invented I want to say "manufactured" by none other than the famous chef Paul Prudhomme back in the early 80s. Unfortunately, why he felt the need to construct a kind of Russian doll in meat remains a mystery. (At least Chef Paul isn't responsible for the pigturducken (1997) which is you guessed it a turducken stuffed inside a pig, the resonant symbolism of which I won't get into here.)
Dookers
(Scotland) What was earlier described as dookers from scotland actually originated from this... One of the earliest accounts written about the Western Isles was by Dean Munro, who visited the islands in 1549. His description of Sulasgeir mentions that the men of Ness sailed in their small craft to "fetche hame thair boatful of dry wild fowls with wild fowl fedderis". How long before 1549 the Nessmen sailed to Sulasgeir each year to collect the young gannets for food and feathers is not known, but it may be assumed that it was a tradition for centuries. That tradition is still carried on today. A report written in 1797 says: 'There is in Ness a most venturous set of people who for a few years back, at the hazard of their lives, went there in an open six-oared boat without even the aid of a compass'. Excellent seamanship was certainly essential for the success of these expeditions - rowing across miles of turbulent Atlantic was no pleasure cruise.

The flesh of the young gannet or 'guga', pronounced gookha, is regarded as a delicacy in Ness today though, for others, it is an acquired taste. Even so, it was a popular meat in earlier times in Scotland. In the sixteenth century it was served at the tables of Scots kings and was a favourite with the wealthy as a 'whet' or appetizer before main meals. In the autumn of each year, a hardy team of Nessmen set sail for Sulasgeir to kill around 2000 young birds and bring home their catch about two weeks later, to meet an eager crowd of customers, who snap up as many of the birds as they can. The demand is often so great that the birds have to be rationed out to ensure that each person does not go without a taste of guga.

The annual cull of birds has been the focus of attention of bird protectionists, who recently have tried to ban the cull completely. But tradition dies hard and the Sulasgeir trip still goes on, with a special dispensation written into the 1954 Wild Birds Protection Act by Statutory Order, which allows the Nessmen to continue their taste both for adventure and for the Guga.