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Toxic bar food . . .

What can you say about a traditional dish -- popular among Italians and other Mediterranean peoples -- which, if not prepared properly, can cause the misfiring of neurotransmitters -- for acetylcholine to play dead?

Tasty . . .

They are lupini beans; and the trick is to brine them and to rinse them on a daily basis, for a week or so; that is, until the bitterness associated with the anticholinergic compounds -- associated with lupin poisoning -- are leeched from them. Those that I had prepared this evening, will be ready on Monday or thereabouts.

They are typically eaten at room temperature as a bar snack, along with beer -- say, a Guinness or two or three.

Got to love the Italians; there's not a single warning or set of instructions on the bag . . .

 
fugu is a tetrodotoxin, its some cool stuff. I did my final project on it in organic chemistry. it is like 10 times more toxic than cyanide
 
Playing dead sounds like fun. I take it you can OD? What's the half life? Sounds like a very interesting food to try once at least.
 
Playing dead sounds like fun. I take it you can OD? What's the half life? Sounds like a very interesting food to try once at least.

They are mild and flavorful; and, by the time they're cured, harmless. Olives too, are unbelievably nasty until brined. They are commonly made for celebrations -- most commonly, Christmas and Easter . . .
 
I use to make a morning glory beverage back in the day. Had to first remove a poison from them too

Ill bring the MG ale and you bring the killer beans lol
 
"Leave them in a bag in a tide pool", don't let Fish & Game catch you, that would be considered illegal fishing practices! :^}
 
Fall is approaching, and i'm getting a hankering for acorn pancakes. I had them as a kid, and would like to make some myself, *IF* i'm willing to take the week-two weeks to soak the tannins out of them. Yuck.
 
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