Comments on: Eddie Lin’s Extreme Cuisine – the Intense Review http://la.foodblogging.com/2009/09/29/eddie-lin%e2%80%99s-extreme-cuisine-%e2%80%93-the-intense-review/ foodblogging los angeles Mon, 15 Mar 2010 18:52:13 +0000 http://wordpress.org/?v=2.6.2 By: MaxMillion http://la.foodblogging.com/2009/09/29/eddie-lin%e2%80%99s-extreme-cuisine-%e2%80%93-the-intense-review/#comment-512254 MaxMillion Sun, 14 Feb 2010 18:03:33 +0000 http://la.foodblogging.com/?p=2201#comment-512254 ^ Yeah, that creepy factoid was left out of the book!! Tho, it's not as uncommon a practice as you might think. devil's penis -- LOL! ^ Yeah, that creepy factoid was left out of the book!! Tho, it’s not as uncommon a practice as you might think.

devil’s penis — LOL!

]]> By: MrCrazy http://la.foodblogging.com/2009/09/29/eddie-lin%e2%80%99s-extreme-cuisine-%e2%80%93-the-intense-review/#comment-512243 MrCrazy Sun, 14 Feb 2010 17:37:40 +0000 http://la.foodblogging.com/?p=2201#comment-512243 Irony, the price on the beef pizzle is $6.66. The article also doesn't mention that he ate his wife's placenta. Irony, the price on the beef pizzle is $6.66. The article also doesn’t mention that he ate his wife’s placenta.

]]> By: JC http://la.foodblogging.com/2009/09/29/eddie-lin%e2%80%99s-extreme-cuisine-%e2%80%93-the-intense-review/#comment-500468 JC Sat, 09 Jan 2010 04:30:18 +0000 http://la.foodblogging.com/?p=2201#comment-500468 I haven't eaten a lot of "extreme" cuisine, but I never thought thousand-year-old eggs were scary in the least, let alone one of the nastiest of the nasty. It really doesn't smell bad, and the flavor is rather mild. Texturally, it's like a hard-boiled egg, only the yolk isn't quite so dry and crumbly. The majority of what people consider scary to eat have nothing to do with the actual flavor of the item in question. Spiders and scorpions probably aren't very different from crab or lobster, if you think about it. Durian and natto, OTOH, are absolutely disgusting. I don't blame anyone for being afraid of them. I haven’t eaten a lot of “extreme” cuisine, but I never thought thousand-year-old eggs were scary in the least, let alone one of the nastiest of the nasty. It really doesn’t smell bad, and the flavor is rather mild. Texturally, it’s like a hard-boiled egg, only the yolk isn’t quite so dry and crumbly.

The majority of what people consider scary to eat have nothing to do with the actual flavor of the item in question. Spiders and scorpions probably aren’t very different from crab or lobster, if you think about it.

Durian and natto, OTOH, are absolutely disgusting. I don’t blame anyone for being afraid of them.

]]> By: MaxMillion http://la.foodblogging.com/2009/09/29/eddie-lin%e2%80%99s-extreme-cuisine-%e2%80%93-the-intense-review/#comment-497202 MaxMillion Mon, 28 Dec 2009 03:10:45 +0000 http://la.foodblogging.com/?p=2201#comment-497202 Hey -- I just roasted a gamey duck that I had aged in the fridge for four whole days. Does that qualify as weird cuisine?! hmmnnnnn... p'robly not. Hey — I just roasted a gamey duck that I had aged in the fridge for four whole days. Does that qualify as weird cuisine?!

hmmnnnnn… p’robly not.

]]> By: Hostelio http://la.foodblogging.com/2009/09/29/eddie-lin%e2%80%99s-extreme-cuisine-%e2%80%93-the-intense-review/#comment-484669 Hostelio Mon, 12 Oct 2009 01:44:23 +0000 http://la.foodblogging.com/?p=2201#comment-484669 When it comes to extreme cuisine, I'd rather watch than eat. After all, one person's delicacy is another person's nightmare. When it comes to extreme cuisine, I’d rather watch than eat. After all, one person’s delicacy is another person’s nightmare.

]]> By: Homer http://la.foodblogging.com/2009/09/29/eddie-lin%e2%80%99s-extreme-cuisine-%e2%80%93-the-intense-review/#comment-483814 Homer Mon, 05 Oct 2009 01:47:04 +0000 http://la.foodblogging.com/?p=2201#comment-483814 Unnnngh... *drool*... bull's pizzle... must eat... unnnngh! Unnnngh… *drool*… bull’s pizzle… must eat… unnnngh!

]]> By: zahed http://la.foodblogging.com/2009/09/29/eddie-lin%e2%80%99s-extreme-cuisine-%e2%80%93-the-intense-review/#comment-483241 zahed Thu, 01 Oct 2009 09:56:17 +0000 http://la.foodblogging.com/?p=2201#comment-483241 Eddie's forays into the darker side of international cuisines are, in and of themselves, not unusual. What is unusual (and all the better for you) is the side-splitting dose of humour and cynicism you need to get the slithery things down your throat. Eddie provides these in abundance, as he has for years in his lauded website, Deep End Dining, and subsequent forays into guesting on the Good Food show on LA's KCRW radio, consulting for film and television (always eager for weird subplots) and, finally, this book. I had the privilege of writing a piece for his blog (on Kopi Luak, which is included here) but, like the student observing the master, can only imitate his well-fed insights. A fun read, not too heavy, and easy to digest between bites of your new favourite foods. Eddie’s forays into the darker side of international cuisines are, in and of themselves, not unusual. What is unusual (and all the better for you) is the side-splitting dose of humour and cynicism you need to get the slithery things down your throat. Eddie provides these in abundance, as he has for years in his lauded website, Deep End Dining, and subsequent forays into guesting on the Good Food show on LA’s KCRW radio, consulting for film and television (always eager for weird subplots) and, finally, this book. I had the privilege of writing a piece for his blog (on Kopi Luak, which is included here) but, like the student observing the master, can only imitate his well-fed insights. A fun read, not too heavy, and easy to digest between bites of your new favourite foods.

]]> By: diana weng http://la.foodblogging.com/2009/09/29/eddie-lin%e2%80%99s-extreme-cuisine-%e2%80%93-the-intense-review/#comment-483221 diana weng Thu, 01 Oct 2009 05:14:55 +0000 http://la.foodblogging.com/?p=2201#comment-483221 having worked in 17 different restaurants, i had to admit that a great chef can make anything taste good. thanks for showing the world that everything is indeed edible! congrats eddie! having worked in 17 different restaurants, i had to admit that a great chef can make anything taste good. thanks for showing the world that everything is indeed edible! congrats eddie!

]]> By: Mike http://la.foodblogging.com/2009/09/29/eddie-lin%e2%80%99s-extreme-cuisine-%e2%80%93-the-intense-review/#comment-483215 Mike Thu, 01 Oct 2009 03:49:41 +0000 http://la.foodblogging.com/?p=2201#comment-483215 Not sure which is more impressive, Lin's bravery for trying some of these horrible, horrible foods or the clever and very funny way he writes about them. A fun and interesting read. Not sure which is more impressive, Lin’s bravery for trying some of these horrible, horrible foods or the clever and very funny way he writes about them. A fun and interesting read.

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