Posted on 10/11/2010 8:00:54 PM PDT by Bean Counter
With the holiday entertainment season upon us, it's time to compare notes about what the worst Party fare anyone has ever encountered. There are innumerable Culinary Disasters to relate out there, so why not start early and avoid an Entertainment Faux Pas of your own?
My wife and I worked for a title insurance company in Portland, Oregon for a while back around the turn of the Century, and we had numerous opportunities to experience some of the most goat-gagging recipes that people came up with for office pot-lucks and various event parties.
Some remain legendary, and my wife and I were dredging up a few of them tonight, hence this post.
Our joint vote goes to our Dearly departed former co-worker Rose, who presented the Staff with her personal offering of a very creative Jello mold; the recipe follows....
1 Package Lime Jello
1 Can Tuna Fish in Oil (it's important...)
Frozen Green Peas
Prepare the Jello per the box. To help cool it, add the frozen peas to the hot/warm jello (but make sure it is not hot enough to cook the peas...). As the Jello starts to set, add the partially drained Tuna, pour into the mold of your choice, and refrigerate until set.
To serve, turn the mold out onto a dinner plate, and the residual tuna smell will draw plenty of flies to garnish with...
The Tuna in Oil is important because when served, and as the mold warms to room temperature, the residual oil in the tuna adds a marvelous rainbow sheen (that contrast nicely with the fly wings) to the melting jello and the mostly raw peas....this recipe is obviously about the texture but don't discount the aroma...
I am laughing so hard; I can’t stop.
Foodie PING!
Bless your heart
Jagermeister.
And a plate of Oreos.
Not pretty.
Rocky Mountain Oysters at a branding party. Fresh.
The real list is; pork, beef, chicken, elk, moose, deer, bear, mutton, rattlesnake (somebody told me its good grilled), squirrel, coon, turkey, possum, rabbit, partridge, pigeon, 'gator, armadillo, goose, buffalo, lizard (some people make big ones into pies). There, thats more than 17.
Cranberry Sauce made from scratch without any sugar or sweetener.
Anything flavored with “rose water”.
Chitlins. Nothing more needs to be said.
Grilled rat thigh and tail. Delicacy in India.
Turkish delight?
You forgot crab and shrimp.
Actually I got up to 12 and then I decided that the rest were different types of sauasage and cuts of meat.
My youngest's in-laws are from Cambodia after the war originally. I eat what they put in front of me. Some of it is strange in context (sheeps lung in soup, instead of wrapped in stomach with oats), but we get along.
/johnny
Two memories - didn’t try the black squid ink pasta with white scallops at one party but it was memorable!
Weird but true — Dinner at a Minneapolis Benihana where Dr Who fed me a bacon wrapped chicken liver. He quickly took pity on me and told me I didn’t have to keep on eating it!
What? No mini marshmallows?
That’s atrocious!
Extremely sweet Silver Queen corn, lima beans, eggs, milk, more sugar just in case the corn didnt already put you into a diabetic coma and the crowning glory, raw oysters.
Slop it all together in a casserole dish, bake it until its semi-solid like a custard then sprinkle Ritz cracker crumbs over the top and broil.
Every fifteen years or so I buy lima beans thinking that someday I will really like them. I did that last week when I bought a bag of frozen limas and cooked them, buttered and salted them and took one mouthful. I got up, threw out the rest of the bag, the cooked lima beans and wrote a note ot myself: Chickensoup, I said, you were right when you were seven, shooting the lima beans under the radiator in the kitchen when your parents were not looking. Lima beans just ain’t food.
Pudding Shots. To be more specific, “strawberry cheesecake” pudding shots.
In an old Betty Crocker cookbook that has a recipe for Flaming Cabbage. Hollow out a cabbage, put a sterno in it, light it and roast cocktail weenies. I have never figured out why James Lileks hasn’t ridiculed it. It’s my personal favorite.
Early in their marriage, my Dad once made a dish for my Mom with strawberry garlic sauce on it.
Those are a regular feature here at Chez Johnny's. Rabbit liver... that's a treat.
/johnny
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