What is the funkiest food you ever ate?

[jfain]

RE: "I love, love eel thought it's not that strange."

At one restaurant we had this waitress named Diane who used to scream like a BANSHEE when we'd pull out these wiggly EELS and chase her 'round the kitchen w/ them! She used to joke (At least I think she was joking!) that each time we did that she had to change her uniform!

One time I chased my ex-step Mom around the house with a decapitated squirming black snack that my PaPaw killed on the farm. She just had no sense of humor.

[jglass]

I tried octopus once at the chinese place we like to eat at. I tried it...

[CanMan]

You are a better person that me. 4 legs is a limit for me.

[jfain]

I tried octopus once at the chinese place we like to eat at. I tried it...

oooo I LOVE grilled octopus tentacles with tzatziki. mmmm delicious! I like squid too about any way you make it. Speaking of which I have this recipe from Mark Bittman on my menu for next week. Delicious!

Squid in Red Wine Sauce
Yield 4 servings

Time 1 hour, largely unattended

Mark Bittman

Summary
You can vary this dish in many ways. Add some crisp croutons or sauteed potatoes at the end for a contrasting texture. Cook the squid with fennel seeds or some crushed red pepper instead of thyme to alter the flavor entirely. Or you can add a few chopped tomatoes (canned are fine) to make the sauce a bit thicker and more plentiful. If you choose to do that, you may as well serve the dish over pasta. Otherwise, crusty bread is more the spirit.

Ingredients
3 tablespoons extra virgin olive oil5 cloves garlic, crushed2 pounds cleaned squid, the bodies cut up if large1 cup fruity red wine, like Côtes-du-RhôneSeveral sprigs fresh thyme, or 1 teaspoon dried thymeSalt and freshly ground black pepperChopped fresh parsley for garnish, optionalMethod
1. Put 2 tablespoons olive oil in a large skillet with a lid, and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat, and add the wine. Stir, add the thyme, and cover.
2. Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season with salt and pepper to taste, raise the heat, and cook until most but not all of the liquid is evaporated. Stir in the remaining olive oil, garnish with parsley, and serve.
Source: The New York Times