Extreme LCHF in Warsaw


The most extreme LCHF meal that I’ve had in a while was served during the weekend in a restaurant in Warsaw, Poland. I was there to give a talk at the Congress for Medical Students Abroad (for 180 out of 3,000 Swedish medical students abroad), and I went out to dinner with the other speakers.

As an appetizer, I had veal kidneys in clarified butter. Of course I had to try this and it tasted good (a little chewier than expected).

However, this was not the most extreme course on the menu:

The Appetizer Menu


Check out the third item in the right column. This would have been something – if it weren’t served on bread!

What’s the strangest thing you’ve eaten?

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  1. Meni
    Greek Easter, the guy running the rotisserie had lamb organs wrapped in lamb intestines. it's called Kokoretsi
  2. Ruth
    I'm pretty squeamish in general, but I'm proud to say I ate cod tongues in Newfoundland. I was just a small portion of a big platter of various cod parts, but it sounds impressive.
  3. Mark Bousquet
    I had live orange clam sashimi recently. It would move slightly when I prodded it with my chopsticks... not that tasty.

    I have also experienced live lobster tail served off the back of a still twitching lobster. Very delicious! :-9

  4. Corina
    I find it so funny how Western Europeans find these dishes so extreme. I am born and raised in Romania and one of the traditions is to raise the pig throughout the year and to cut it just before Christmas. As the animal would be feeding an entire family, nothing was thrown away. The skin and the fat layer fried in an open fire with onion, the organs for dishes and sausages, even the legs are used to make a gelatinous winter dish. Delicious.
    As for kidneys simply fried in butter, we used to eat them very often, that is until thy started feeding the animals crap...
    Have you ever tried cow tongue in tomato sauce with olives? Very good, very good. :D
    Replies: #19, #54
  5. Margit
    In Estonia one of our national dishes is sült. You would translate it as meat jello. Sounds gross to foreigners but it's basically pig's head, legs and other meat boilt for a long time, then you take the meat and fat off the bones and pour into a dish with some of the broth. When it cools down, it sets as jello (because of the bones that were boilt). All LCHF and yummy!
    I also enjoy kidneys and heart (pig's or beef's), either fried or boilt with broth. Also liver is awesome.

    Margit from lchfmargit.blogspot.com

    Replies: #13, #35, #41, #60
  6. Gregg Sheehan
    When I was a teenager back in the late '60s early '70s, I was tasked with cooking the evening meals for my father and brother since my mother worked an afternoon shift. About once every fortnight I would prepared oven broiled sheeps brains. Back in those days I would just cook them in a white sauce with a breadcrumb topping. (Unacceptable now because of the wheat. However a cheese sauce might go well.)
  7. Bob
    We have a similar dish we make in England, lightly brined pigs head, cheeks, hocks etc, all boiled up and set in its only jelly. We call it Brawn :)
  8. LarryB
    Brains, not a problem. Calf's or cow's brains - problem. Even if the risk is low, Creuzfeld-Jakob disease is too scary.
  9. murray
    Buca restaurant here in Toronto has lamb's brain. It is wrapped in prosciutto (or something like it) and deep fried. No toast. Divine light flavour and texture.

    I am not a fan of deep-fried, but I ask for it "underdone" and it is fine. When it is overdone the brain texture starts to "break" (lose its emulsification, like a Hollandaise sauce that breaks).

  10. Damocles
    In Thailand I have eaten fried grasshoppers and maggots. (Thailand has lots of nice small foodstands, virtually everywhere)

    The grasshoppers tasted actually quite good, like crunchy chips.
    The maggots on the other hands tasted like maggots..

    Onother time there they offered alligator slices on a stick.
    (they are raised in farms there)
    Tasted like chicken, but in a good way.

    Reply: #44
  11. nB
    Calf's brains on toast.
    In Mexico City a long time ago.
  12. Shelly
    I've had brain before. Not my favorite. Tripe is gross. But the weirdest thing I've ever eaten was cow spine.
  13. Martina
    We have that in Sweden too. It's called sylta and is usually served during christmas. Absolutely delicious! :)
  14. Vicki
    In denmark we have a traddition of making sausages of pigs blood, x-mass spices and raisens. We eat it fried with syrup. Unfortunately it is not LCHF but it tastes wonderfull.
  15. LizUK
    I just had 2 stuffed lamb's heart for my dinner this evening, very tasty!
  16. Veronica
    In Argentina we also eat everything! Cow tongue is a Christmas (and my personal) favorite. Liver, heart and brains are also quite common, but even more common is grilled intestines, kidneys, sweetbreads and blood sausage. In winter, we make a stew with bones in it and eat the marrow on bread with salt (I now eat it on eggs).
    Considering all that is not strange for me, the strangest thing I`ve eaten I would say is eel. It was kinda lemony, but I don`t know if it was seasoned that way or it just has a lemony taste.
  17. greensleeves
    What's weird about calves' brains? The French commonly eat them scrambled into eggs.

    The dish was also once common in the USA - you can find it in the 1918 edition of the quintessential Fannie Farmer cookbook. Usually served on toast points with either cream sauce or gravy.

    Everyone ate nose-to-tail until WWII. When Sweden was a poor country before the creation of the social welfare state, I'm sure brains were routinely eaten by the rural poor as well.

  18. hazel
    I like haggis a rare treat since going lchf but did have snails a couple of times lately.
    and conch in the Bahamas
  19. Max
    jumere si ciorba de burta


  20. Lori Miller
    After an accident last year where I injured my teeth, I lived on low-carb, non-dairy sanguinaccio for two days. I had blood in the freezer from packages of liver since you can't buy it in the US.
  21. Viggo
    I'd say none of the parts of an animal should be considered extreme as long as the part is freshly made and cooked. I'd say the most extreme meal I've ever eaten, and loved, is actually the Norwegian "rakfisk" which would translate to a semi-rotten trout. Nowadays I eat it without the flatbread. :)
  22. Roger
    While in Argentina on business I had pickled beef spinal cord and intestines with undigested grass in them- didn't increase my appetite!
  23. Fred
    I've eaten all parts, minus brains. Liked sweetbreads, head cheese and tripe soup, but sea urchin was by far the grossest texturally. However, I'd say ^ Roger wins for shock factor.
  24. Alvaro
    Visit Argentina, Uruguay or Rio Grande do Sul in Brasil. All gaucho territories.

    We eat "chinchulines" (cow intestines with ruminated undigested grass), "mollejas" (cow salival gland) and more (liver, kidneys, heart...). Delicious all of them, most are fatty.

    Cow brain schnitzel. Loved them when I was a kid, now I don't like the metallic aftertaste I get when I eat them.

  25. Galina L.
    As an Eastern European, I eat organs, and I enjoy the price ! Even grass-fed organ meats cost reasonable in US.
  26. eddy
    supersizers go the Elizabethan diet
  27. Daci
    Hummmmm. Well I'd have to say it's a toss up between fried frogs legs,fried squirrel or squirrel and dumplings.
    Also fried croppie caviar. Croppie is a wonderfully delicious fresh water fish.
    My dad was a hunter, and he was not good enough to shoot deer,so he'd bring home lots of squirrels instead.
  28. Karen
    "Endoxyla leucomochla", more commonly referred to as the witchetty grub. Tried these in Australia on a trip to visit family. These chubby white grubs are a species of beetle, high in protein and fat, with several medicinal uses.
  29. linda
    Someone showed me this study about high fat diets supressing dopamine signaling http://www.ncbi.nlm.nih.gov/pubmed/23950538. I really don't understand it, but hoped you could explain what this could mean.
    Reply: #42
  30. nancy
    I am from Louisiana (southern USA) and was raised on cow tongue, chicken gizzards and chicken hearts, frog legs, squirrel gumbo, boudin made with blood, all kinds of stuff. The only brains I couldn't eat were squirrel brains. Every fall my grandfather killed a giant hog and we ate everything but the squeal. Eating sushi for the first time was so easy.
    Have to say, I would notnotnot want eat intestines with grass in them.
  31. John Myers
    In the western U.S. we call deep-fried bull testicles "Rocky Mountain Oysters" - I had them one time. I don't remember what they were like. It's a novelty food here.
  32. Mel
    Andreas, you might like to check this out sometime: http://www.youtube.com/watch?v=PfGzJ4mkSa0
  33. muiiio
    In Bulgaria we eat just about all parts of an animal :)

    Chicken hearts in butter, cow's tongue, roasted lamb intestines, brains, liver, tripe soup... There is also a meat jelly with pig's ears, as well as blood sausage...

    We seem to waste nothing.

  34. Maki
    "Someone showed me this study about high fat diets supressing dopamine signaling http://www.ncbi.nlm.nih.gov/pubmed/23950538. I really don't understand it, but hoped you could explain what this could mean."

    I wouldn't trust any abstract like that, they use diets that are 50% sugar, and 50% fat call it high fat, and then blame every negative impact on fat because they assume that sugar is harmless, there is plenty of half truths in those research. I think that it was in the documentary who made us fat (or other in that series) where "researcher" had said that they make rats fat by giving them fat, but that they have to feed them allot of sugar to make them eat enough fat, he didn't see any flaw in that logic.

  35. Gill P
    Margit, surely that is aspic?
  36. Michelle
    Sorry, I don't care what you all say, this is just gross. LOL. The only offal I can eat is in the form of pate.

    I am not a true cave woman :)

  37. Galina L.
    Right now I have sliced beef tong in my fridge covered with a meat jello. Such traditional things as we discuss are much better to eat with homemade mustard and horseradish sauces.
  38. Sophie
    When you say you eat "spine", you mean marrow right? I love marrow, I don't think it' strange!

    Once I was dared to eat "tête de veau" which translates as veal head. It is the skin of the face of the veal, served with mustard and capers. It was very tasty and well presented.

    Then I ordered it again in another restaurant that was not as good. The actual face of the veal was in my plate and I could see the nose, the place for the eyes, the ears, and I had the tongue.

    It was not a very pleasant experience.

  39. Galina L.
    Marrow from spine tastes exactly like brain.
  40. Liza
    My mum still makes this! Golonka w galaretce (Polish variation)
  41. Stipetic
    Linda, I have the full of this article. It's just another food reward study and like most, either misrepresent the diets or just don't provide much details. In this case, the test diets are not even described. No details whatsoever.

    This is the extent of the description of the diets: Low-fat– and high-fat–fed (henceforth LF and HF, respectively) mice were implanted with gastric catheters through which caloric fat emulsions were infused concomitantly to microdialysis sampling of extracellular dopamine levels in dorsal striatum.

    That's it. No mention of the macronutient breakdow or whether we are talking about saturated fat (unlikely), omega-3 or omega-6 laden glop (likely). No mention of sugar content, either, etc.

    Anytime I see such glaring omissions--I mean, how can any reader take anything at all from this paper, really?--I throw it in the circular bin. Utterly useless--probably just somethign to put in their next grant proposal.

  42. PakerM3Power
    Bez weglowodanow niestety ale mozg niema energi!Pozdrawiam
  43. johnnyv

    In Thailand I have eaten fried grasshoppers and maggots. (Thailand has lots of nice small foodstands, virtually everywhere)The grasshoppers tasted actually quite good, like crunchy chips. The maggots on the other hands tasted like maggots..Onother time there they offered alligator slices on a stick. (they are raised in farms there) Tasted like chicken, but in a good way.

    Damocles, I truly doubt you have eaten fried maggots in Thailand, what you probably ate was fried silkworms(my favorite).
    Thais also do not eat cockroaches, what looks like big cockroaches is a water beetle which has a bizarre fruity taste.
    Other bar snacks include, dried flattened squid that is charcoal bbqed with a dipping sauce and small dried whole frogs, the squid is great but chewey the frogs are meh.
    For the less adventurous meat skewer carts sell marinated chicken livers and parsons noses on skewers along with the chicken and pork.

    Reply: #49
  44. Anita
    My mother used to make her own brawn using a pig's head and anything else she could find!
    Kidneys, liver, tongue, pigs' intestines, trotters and ears were also on the menu! She was a wonderful cook!
  45. Ljh
    When I was on a steamer chugging up Lake Malawi, a dugout came alongside with a salesman selling flat sheets of compressed gnats which pregnant women are supposed to crave. I tasted a piece, a bit like drying cement. When the gnats swarm they fly in tall columns tens of metres high which look like atornado but on a calm day. Fried termites taste much better, crisp and fatty. Dried caterpillars which feed on the mopane tree are supposed to taste good. In a poor country, you use whatever protein sources are available.
  46. Marilyn
    I had swan's feet among the many dishes at a Chinese New Year's banquet in Shanghai - my hosts didn't reveal what the dish was until after we had eaten it! It was very chewy, and not my favourite....
  47. samc
    Twinkies, what more can I say? As disgusting as any food you can imagine, but when I was a kid who knew what evil it was.
  48. Cathy
    Johnny, what is a parson's nose?
    Reply: #50
  49. Ash Simmonds
    Haha, Parson's Nose is the bum of a chicken, it's the fattiest juiciest tastiest part, and ALWAYS what I go for first.
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