I am not sure but that is likely. I was a sick child for a couple days. Not pleasant.
Sounds like a type of mead.
Looks like it was either Palinka or Krupnik,
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There were a few foods that could be anticipated to offend neighbors when I was growing up — Goa sausage being cooked was one, dried bombil / Bombay duck being fried was another.
I don’t think I have smelled anything that could compete with those two later in life.
I grew up around genuine Goa sausages from Goa being cooked, and don’t remember them smelling particularly vile.
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Isn’t that a worm that burrows in muscle?
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Never had haggis but have made and consumed some head cheese. Like it. Crickets are like little dark popcorns. Not bad.
To me it’s one little seed. Frickin’ caraway is Satan’s spawn. EVIL, it is.
My neighbor preparing kidney was one vile smell that lasted seemingly forever.
My first ceviche was like that. The sour blast just overwhelmed.
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Yes, a parasite through the intestines when consumed. This is why we were always told bitd, to cook meat, pork in particular, ‘to death’. Not too many people know about this nowadays. When I was preggers, I was educated about this and toxoplasmosis and it really frightened me. Then ecoli became well known. Gotta be careful out there!
It’s certainly vile when boiled. It’s okay otherwise.
You grew up with them, so it’s not a stretch that they wouldn’t smell vile to you.
However what they smell like to people who didn’t grow up with them, don’t eat pork — or toddy vinegar, and so on — that’s a different matter.
Add vegetarian to that list, and what smells vile expands significantly. We don’t fry fish when my vegetarian SIL is in the vicinity, because it makes her gag.
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A few additions:
I once tried an aged Taiwanese stinky tofu which had a smell indistinguishable from soiled baby diapers. It’s great if you want to get drunk in a hurry, however, since you need to gulp down baijiu afterwards as a kind of palate disinfectant.
A friend had been telling me for years about a certain Sicilian spleen sandwich with ricotta in Carroll Gardens. I’m generally a fan of offal, but I’m not in a hurry to eat more spleen sandwiches. Some credit has to be given to the restaurant itself — it was virtually unseasoned, and even our more vanilla dishes bordered on inedible.
Fine dining shouldn’t be discounted either. A certain 3 starred pig’s blood macaron comes to mind. Not quite a 10 on the barf meter, but not far off.
Lastly, a shout out to neba neba don, which I tried in Shizuoka. Seperately I enjoy each ingredient: natto, yamaimo, okra, mozuku, raw egg. When combined over rice, and whipped together with chopsticks, it becomes a frothy slurry of slime. Imagine eating pure ectoplasm. A true test for the gag reflexes.
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Harking back to the basis for the original post, pork bung, Peter Chang prepares it very well. Tastes great, due of course to the flavorings and techniques for which he is noted. If you ever watch old Andrew Zimmern Bizarre Foods America episodes, it appears in this episode from 2013 related to Virginia, where Chang had his main base of operations at the time. The pork bung appears toward the end (around 2:10 minutes) of this clip from that episode. That’s me sitting to Zimmern’s left in the pink shirt
https://www.travelchannel.com/videos/imperial-chinese-cooking-0213595
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Haggis and headcheese don’t have anything in common in terms of flavour or texture.
I guess the sheep’s stomach bothers people.
I eat both haggis and headcheese. I think it’s the name and gelatinous texture of headcheese that bothers people.
That’s fantastic! The duck with jeweled rice sounds amazing. Thanks for sharing - how cool you were a part of filming.
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You got to be served by Peter Chang? I am jealous! That beggars duck looked outstanding!
I lived 4 blocks from Peter Chang’s Arlington and never saw him. The crazy thing about that place was that some weeks it was sublime and other weeks it was pedestrian. The tea smoked duck, crispy pork belly, hunan fish (tilapia usually) and the chicken in hot and numbing sauce oscillated in quality, you never knew if they were going to be very good or mundane. The odd thing about PCA was that a simple dish like hot and sour soup ($3.50 then) could be an outstanding part of the meal and the more expensive King Oyster Mushroom dish could be the mundane dish.
Nothing was vile though, so there is that.
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I think I’d probably like neba neba don. While I have never had everything in combination, I have had natto with nagaimo/yamaimo, natto with raw egg, and Imo-san (what my brother used to call yamaimo) with raw egg, and I like okra, too, so I would probably like all of it mixed together. Mrs. ricepad has called tororo a “big bowl of hot snot…with rice!”
Or not cleaned well 
Ah! That is true.
Thus the Vegetarian only Apartment Buildings.
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I couldn’t ever complain. He and his wife were the nicest neighbors I ever had. Survivors of the Armenian holocaust., and the sweetest humans ever born.
The resulting kidney pie was decent. The pre-pie stink was not.
