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  • Zack Rosenberg
  • chheller
  • Gregory Wilson
  • Diana Park
  • Bending Borders

Discuss

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  • Sasha Martin

    The photo looks like gelatin - is the texture the same?

  • Elisa Huang

    Great advice, Dana. I especially am a huge supporter of #2 rule of avoiding as much as possible eating something out of existence. As an ancillary note, I think that the when-in-Rome approach definitely is behind a lot of adventurous eating forays, but that there are some who are more into the shock factor/bragging rights factor for their Instagram. ("Look at this, isn't it CRAZY GUYS!!"), rather than the experience. I think another great rule of thumb is to go for the personal experience and adventure, and not just to put notches on your food bragging belt.

  • Craig Dalrymple

    Even as a borderline vegan... this advice is solid. The more you are willing to explore, smartly, the foods you eat... the more you enjoy the meals you have! For every one bad ingredient I find I don't like, I tend to find a dozen or more that I enjoy!

  • MariaDroujkova

    Eh, I ate a scorpion. Got a stomach ache, and it tasted like vinegar on cardboard. They are regularly served at our local BugFest at the Museum of Natural Sciences. http://www.bugfest.org/

  • Lara Rabinovitch

    I think it's about time more Americans embrace insect eating like the rest of the world. We don't hear too much about the carbon offsets of ants, do we?

  • Serena Star Leonard

    Both my parents are adventurous foodies and between them and growing up in Hong Kong and NZ I have tried all sorts of odd and wonderful foods. I have recently recommitted to vegetarianism and this time don't feel so much that I am missing out on all the wonders of the animal kingdom! But I still like to read about it and watch cooking shows!
    Two things I struggled to swallow were served in the same banquet... cold ducks feet with mustard sauce and jellyfish squares with strange crunchy bits.

    • Dana Goodyear

      I have become a big fan of jellyfish. Firstly, they taste great, usually served with sesame oil vinaigrette—the texture of cold cellophane noodles, the tang of seaweed salad. Secondly, jellyfish are taking over the oceans! We have fished out their predators. Eating them is a way of using appetite to solve a problem created by appetite.

    • Stef McDonald

      "Odd and wonderful"—good way to put it. I try to be adventurous when it comes to food choices and I'm rarely sorry when I take a chance on something that seems intimidating. And I also like the sustainability aspect of eating those odd bits—as my grandmother would say, "it's a shame to let anything go to waste."

    • Alessandra Rizzotti

      I didn't realize you could eat jellyfish. I consider my palette to be diverse, but the only "crazy" things I've tried are chicken feet and octopus. I say spices are my jam- anything Filipino, Thai, Indian, or Vietnemese. Are there any restaurants you recommend Dana in LA for more diverse food?

      • Dana Goodyear

        Go spend an afternoon in the San Gabriel Valley. You will encounter a dozen delicacies you would have sworn were inedible.

        • Alessandra Rizzotti

          I definitely need to get on that. Any restaurant in particular that you recommend? I want to start somewhere good!