Exotic Foods: Where Do You Draw The Line

Author Mike O'Brian

April 1st 2:31 PM

A fried Black Scorpion being served up with a pair of chop sticks.

It’s a fine line, but there is one…so, where do you draw the line when it comes to exotic foods. How far will you go? It was the point of discussion this morning on The Mike & Carla Morning Show. Some think if you just “fry” it, most people will eat anything.

The next line, just smear it with chocolate and a high percentage of people might give it a shot. But when it comes down to eating bugs and stuff…sorry, I just can’t! We find that most people have a high tolerance. And then there are those that will tell you, “…well, you know over in this country, this is considered a fine delicacy!”

This Is One Where I Have To Draw The Line On Exotic Foods

Out of everyone on The M&C Morning Show, it’s clear that Morty, our executive producer, has the higher tolerance for exotic foods. Followed by Carla Rea and then of course Mike O’Brian. In all honesty, Mike is so Midwest and all about the meat and potato’s.

And 9 times out of 10, everyone will tell you that it all tastes like “chicken”! We do love Carla’s take on this…well, if it tastes like chicken, maybe I’ll just order chicken! You have that on the menu right?

Aside from Squid, Octopus, Cow’s Tongue, Pig’s Feet, two that came up this morning peaked our interest. One guy said that he’s had snake! Of course, when we asked what it tasted like, the answer: CHICKEN!

The other one caught us a little off guard…not because of what it was, but when and where it was offered! A gentleman called it to tell us that he has had whale blubber! Again, we were more interested by the fact it wasn’t in any restaurant. A classmate offered it to him in high school during lunch!

If you’re will to take this a step further, HOSTELWORLD took it a few steps further by listing some of the oddest food around the world.

All of us were like, “WHAT THE HECK?” What a kid has the parent that puts Whale Blubber in the lunch pale for school? How do you even trade for that? It was all in good fun and you can listen to the segment below…enjoy!

Mike O’Brian is the Program Director and Morning Show host on 96.3 KKLZ in Las Vegas, along with Carla Rea. He has been with the Beasley Media Group for almost 23 years. Mike was named one of the “Best Program Directors In America” by Radio Ink magazine. Over the years, “The Mike & Carla Morning Show” have been presented with a number of proclamations for their work in the community and numerous awards. Having lived in Las Vegas for over 35 years, he writes articles on living in Las Vegas, sports, and odd stories happening within the state of Nevada. Mike is the host of the morning show and program director of 96.3 KKLZ/Las Vegas. He has been doing mornings in Las Vegas for the past 38 years. Over the years, he has hosted a numerous amount of community events and has been the P.A. announcer for a number of sports teams in Las Vegas. He has written on living in Las Vegas, the sports teams here, as well as odd & little-known facts about Las Vegas & Nevada.

Caution: 6 Foods You May Want to Avoid at Restaurants

As you sit at a restaurant, a diner may find themselves contemplating certain aspects of the establishment. Questions may naturally arise. How well-maintained is this place? to Are the ingredients in the dishes as fresh as they claim to be? It’s only human to wonder about the cleanliness of the establishment and the credibility of certain food items. But what foods should you avoid at restaurants?

Dining out at restaurants has become an integral part of many of our lives. They offer convenience, diverse cuisines, and enjoyable experiences. While it’s undoubtedly enjoyable, it’s important to approach restaurant dining with mindfulness and consideration.

Occasional restaurant pitfalls.

While most establishments prioritize food safety and quality, there can be occasional pitfalls. One category of concern is seafood. Seafood dishes, particularly those featuring raw or undercooked ingredients, can present risks of foodborne illnesses.

Additionally, some fried foods may be prepared using reused or overheated cooking oil, resulting in a less-than-appetizing taste and potential health risks. Fried dishes that appear excessively greasy or have a rancid smell should raise a red flag, suggesting that they may not be the best option on the menu.

More foods you should avoid at restaurants.

It may also be wise to be cautious about certain buffet offerings. While buffets offer a variety of choices, the food can remain exposed to varying temperatures for extended periods, increasing the risk of contamination. Opting for freshly prepared dishes or ordering from the menu may be a safer alternative.

Dishes with unidentifiable ingredients or unusually low prices could raise concerns about their quality or sourcing. It doesn’t hurt to ask about unfamiliar ingredients and to be wary of menu items that seem too good to be true.

By keeping an eye out for certain dishes, we can make choices that put our health first without sacrificing any enjoyment. But it’s not just on us to be careful. Restaurants need to do their part too. And keep in mind that most restaurants work hard at keeping up top-notch hygiene and food safety.

If you want to minimize your risk of food poisoning on your next dining out, check out these foods you probably should avoid at restaurants.

Tap Water
Even with filtration in place, restaurant water might not be as pristine as one would assume. A study conducted by the Proceedings of the National Academy of Sciences revealed that approximately 3-10% of water systems in North America have annually violated health standards set by the Safe Drinking Water Act, and this includes restaurants, as reported by the water filtration company, Quench. Unfortunately, it’s not uncommon to find germs and chemicals in restaurant tap water that could potentially affect the health of patrons. Common impurities detected in tap water supplies consist of microorganisms like bacteria, germs, parasites, and viruses, as well as substances like lead, chlorine, aluminum, pesticides, and others.

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Raw Sprouts
If sprouts aren’t properly stored and cleaned, they can become quite risky. Unfortunately, when ordering food at a restaurant, we may not witness this process. Sprouts are commonly cultivated in warm, moist conditions, which makes them an ideal breeding ground for bacteria, according to Health Digest. Recent outbreaks of E. coli and Salmonella have been potentially linked to these greens.

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Drink Garnishes
Bartenders often don’t have to follow the same stringent sanitary standards as the kitchen staff. As a result, the fruits used in drinks are likely to be unwashed, and they might sit out for days without refrigeration. According to Good Housekeeping, it’s worth giving a second thought to that citrus fruit you might be adding to your drink while dining out. A study revealed that 70% of these sliced fruits carry “over 25 different types of germs.” Contrary to popular belief, even alcohol doesn’t seem to do the trick in killing these germs. Good Morning America visited six restaurants and discovered that the lemons were teeming with “fecal matter” and even harbored the dreaded E. coli bacteria.

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Fish
Consider giving those impromptu “All-You-Can-Eat” fish special days a second thought. The fish served on such occasions is often leftovers from a shipment received a few days prior, which means it may not be at its freshest. According to Healthline, fish not stored at the proper temperature might become contaminated with a toxin known as histamine, which is produced by bacteria in the fish. Moreover, Healthline highlights that cooking at regular temperatures does not eliminate histamine, making it a potential cause of food poisoning.

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Bottled Ketchup
Whether your ketchup bottle is already on the table at a restaurant or brought to you by the server, chances are it has been handled by multiple people throughout the day or even longer. Making it a potential carrier of germs. Reader’s Digest explains that the reason these same bottles keep circulating is that the ketchup in each of them is often “married.” This means that as the volume of ketchup decreases in individual bottles, servers will combine the contents of several bottles into one. However, there is a downside to this practice: you may end up consuming ketchup of an unknown age or expiration date, leading to an unpleasant taste.

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Fresh Squeezed Juices
It might be worth reconsidering your choice, just as you skip adding garnishes to your drink. Freshly squeezed juices can be teamed with bacteria, unlike pasteurized juices. A study conducted by the MSU Extension reveals that most commercially sold juices in the United States are processed or pasteurized to eliminate harmful foodborne illness bacteria. However, when fruits are freshly squeezed into juice, there is a risk of harmful bacteria lingering in the finished product.

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