Thereâ€™s a guy on TV who travels the world eating things I spray with Raid and heâ€™s making tons of money doing it. His name is Andrew Zimmern and the show is called â€śBizarre Foods.â€ť And boy, they sure are.
Iâ€™m a live-and-let-live kind of guy, so I honor his right to be who he wants and eat who he wants. I say that last part because sometimes I question the food supplier of the local cook featured on some of the episodes.
Even within America, thereâ€™s much debate over what qualifies as food and what doesnâ€™t. I once worked with a guy who couldnâ€™t stand mayonnaise, but loved fried beef tongue sandwiches.
Hey, Iâ€™m from Arkansas and thought Iâ€™d heard of everything. Coon, possum, squirrel, but not fried beef tongue sandwiches. I could eat just about anything with mayo on it, but I donâ€™t think I could eat anything that might lick me back.
I have friends who are vegetarians and/or vegans. Their choice to avoid meat and dairy is probably the healthiest diet there is, but think of how the menu would look without meat: â€ś_______________ and baked potatoâ€ť, â€śmacaroni and _______________â€ť, â€ś_______________ and __________________â€ť.
Just to clarify, the last one was bacon and eggs.
But, even within the vegetable family, thereâ€™s discord among diners. The following foods people either love or hate: broccoli, spinach and brussels sprouts. Iâ€™ve heard those who avoid meat say they do so because they canâ€™t eat anything that can scream. Well, they should attend brussels sprouts night at my house. Theyâ€™ll hear plenty of screaming.
Rich people are the funniest when it comes to food. Theyâ€™ll pay a lot of money for things I use for catfish bait. We buy containers of chicken livers for fishing, but if you visit foodandwine.com, youâ€™ll find a recipe for Chicken Liver Pate. If youâ€™re wondering how to pronounce that last word, just imagine some drunk British guy saying the name Patty.
Hereâ€™s how the website outlines the recipe:
â€śThis silky-smooth pate is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before theyâ€™re blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones.â€ť
Iâ€™ve never met Andrew Zimmern, but Iâ€™ll bet he was the kid in fifth grade who would eat anything on a dare. Unlike most other kids who ate things for attention, Andrew was smart enough to turn it into a zillion dollar business and get his own TV show.
He contends that not everyone has the same tastes, but that everyone should try something before they say they donâ€™t like it.
My mom used to say that too. She and Andrew may have hit on the truth. Because I have noticed that the catfish seem to bite better on the paler chicken livers.
For more of Johnâ€™s musings, visit johnmoore.net/blog