Oooh, Lilith's on?
*waves McVities Digestive Biscuits in her direction*
*shuffles, zombie-like, towards the smell of McVities*
Clinton MT, home of the "world famous" Rock Creek Lodge, where...well, see for yourself.
Personally...no thanks.
The Tim Tam Slam
Take the Australian bickie (US = Cookie) called a Tim Tam nibble a small bit off the bottom. Then nibble a small bit off the top. Then take your favourite hot milky beverage use the Tim Tam as a straw.
The inside of the cookie melts becoming a quagmire of warm chocolaty goodness while the outside maintains its solid chocolate outer shell.
Important: you must shove the whole cookie in your mouth before the outside of the cookie melts and you have a puddle of chocolate oozing down your hand.
Other than that Bush Tucker(food):
Kangaroo is great in a stirfry, Emu is a bit tough, Crocodile was nice on the Pizza I had.
Witchetty grubs are nice but they are a bit mushy and freaky when you eat them live.
The Chiko Roll is an Australian savoury snack, inspired by the Chinese egg roll and spring rolls and designed to be able to be eaten with one hand whilst drinking a beer with the other. The Chiko roll consists of boned mutton, celery, cabbage, barley, rice, carrot and spices in a tube of egg, flour and dough which is then deep-fried. The wrap was designed to be unusually thick so it would survive handling at Football matches. It was originally called a "Chicken roll" despite not containing any chicken then later renamed "Chiko Roll".
An Australian meat pie is a hand-sized meat pie containing largely minced meat and gravy sometimes with onion and often consumed as a takeaway food snack.
The Chiko Roll...
Sounds incredibly delicious.
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Here in Utah, we've got one or two local oddities, the most notable being fry sauce; a delicious concoction of mayonnaise, ketchup, and usually one or two other ingredients depending on the recipe.
Apparently Jell-O salad is a local favorite, but I've only had it with my Virginian family, so I consider it a Southern dish. I've also never met anyone outside my family who eats black eyed peas. I mention them and people think I'm talking about the band.
When I go to Virginia I'm always sure to get some barbecue. We eat it Carolina style, with vinegar based sauce and not a whole lot of trimming. I don't like coleslaw or ice tea, though, which always leads to gasping from my father.
There are a few places in Salt Lake that serve Rocky Mountain Oysters (deep fried bull or bison testicles), but I have yet to try them. I kind of want to, really. I tend to like strange foods, and I'm a true opportunistic omnivore. As long is it's sustainable, and I won't die from it, bring it on. Waste not, want not!
Rocky Mountain Oysters--taste great if you don't think about what you're eating...
Beef liver is good if you fry up a generous helping of bacon ends, then brown the liver and onions in the bacon grease...
Once, when I was a kid and spending the night with a friend at his gramps house way up in the ozark hills, I was served possum stew.
I tried, I really tried. Ate the greasy veggies in the bowl but only managed a bite or two of the meat before being excused from the table.
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Witchetty grubs are nice but they are a bit mushy and freaky when you eat them live.
I have heard good things about those. They sound like a treat, especially roasted on the fire. Any dipping sauces involved?
In Southern Ontario, Canada we don't have much that you would consider to be "local food", except Maple Syrup and Ice Wine. We likes our sugar and booze! :)
Well, I live in Thailand, so..where to start...how about Gaeng Kiew Gai Wan with Luart Gai, which is a green curry with chicken feet and big cubes of congealed chicken blood. Or maybe a nice Som Tam Bla Rah, the Blah Rah being fish that has been stuffed in a ceramic container and fermented into a goo. Barbecued chicken hearts and anus (ani?) on a stick, anyone? No one can pass up the deep-fried beetles, either.
Zo
Sawadee krap!
My wife is Thai, and I love Thai food, (and I eat it closer to Thai heat than falong heat), but I can tell you I draw the line at any strange animal parts.
Where do you live? Bangkok? Chiang Mai?
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As a half-blooded Puerto Rican, I would go down to Humboldt Park in Chicago with my dad to see his side of the family, and whenever we were out there we'd grab ahold of some of the most delicious, wonderful food you'd ever hope to get your hands on, and all of it was available at one of the many dozens of stands in/around the park.
A lot of it suffers the curse of being delicious, excepting that if it was described to you in terms of ingredients or the cooking process, you'd likely turn green.
Examples include:
Bacalaito: The easiest way to describe it is as two-day old codfish/grease pancake.
Morcilla: Our own version of the black pudding oft-mentioned above. We add rice and spice.
Mondongo/Menudo: Chit'lins soup, more or less.
Chicharrones: Deep fried pigskin.
Conch: Giant sea snails that double as their own souvenir/wind instrument after dinner.
Calamari: Deep fried squid.
Most everything else that a Boricua cooks is standard Latino fare; rices, bread of some sort, beans, chicken, beef, pork, and most of it spicy, heavy, and otherwise delicious.
Risengrød (Rice porridge) - rice boiled in milk with a bit of salt and sugar. When done, served with a lump of butter, cinnamon and sugar and a glass of black currant cordial.
Slice of toast with chocolate spread and blue mould cheese, yum!
Anything found at the NC State Fair, including: Fried dill pickle, fried snickers bar, fried twinkies, fried coke, fried dr pepper, etc. Washed down with cheerwine.
At a friend's birthday party we managed to get the authentic menu at a local chinese restaurant (care of one of my friends being from China and asking for that menu in Mandarin). We pigged out on the following:
Tripe and pickled peppers, three pepper spicy intestine, duck tongue, etc. :9
And I'll chip in for Black Pudding being among the most awesome of breakfast foods ever. Of course I also think Keishka is likewise an awesome breakfast food (blood, kasha, and various meats like liver, heart, kidney, ears, face, etc all cooked into a blood sausage). Haggis is also good, but you can't get it authentic in the US unless you make it yourself because lung meat is banned for commercial sale because of an archaic law relating to some ancient TB outbreak. I had it in Scotland however a number of years back. Yummy.
And anyone not having had a true Southern breakfast is missing out (and as a quick bit of exposure, Bojangles should be exported to all 50 states and overseas as well). Southern ham, biscuits and gravy, sausage that doesn't come as links, and grits.
And also not local, but for my birthday we went out to the local Ethiopian place and had raw kitfo. Raw minced beef, butter, and various powdered chili peppers. Yummy.
Damn, now I'm seriously hungry.
For some strange reason people from outside Hessia don't like our natinal dish: Handkäs mit Musik they even don't like the accompanying Ebbelwoi
strange non-hessians
Bacalaito: The easiest way to describe it is as two-day old codfish/grease pancake.
Most everything else that a Boricua cooks is standard Latino fare; rices, bread of some sort, beans, chicken, beef, pork, and most of it spicy, heavy, and otherwise delicious.
I think I mentioned that my family is Panamanian, so many of the dishes are similar, if not the same.
I used to love Bacalaito once. Too much. One day I was perhaps 13 or 14, my grandmother made a whole lot of it at once. I decided to eat a bowl(she made them super thin that time for some reason) while watching TV.
Then the grease hit my stomach.
I spent the next day and a half worshipping the porcelain god in one way or another. I just can't eat any more bacalaito anymore, the memory is too potent.
I spent the next day and a half worshipping the porcelain god in one way or another.
Thats funny, one of the names we call throwing up is "Driving the porcelain bus"
Anthropology major here and I've had some pretty interesting stuff on digs.
As for Black Pudding, I really didn't like it. It was tolerable mixed with Haagis when I was in Scotland over the summer, but on it's own I thought it was pretty vile.
I adore Fugu, Turtle, and Whale when I was in Japan. I dream about the taste and texture of fugu. Turtle reminded me abit of frog, jut not as chewy, and had an itneresting after-taste. Whale felt like the love child of beef jerky, a salty tuna steak might be a good description.
Although not terribly weird, I dream about Scottish breakfasts with thick, almost ham-like bacon, mushrooms, tomatoes....LOVED IT! Scottish porridge was amazing too.
I also love Scandinavian food. Fish soups and stews drive me wild, but I couldn't ever get used to raw salmon sandwiches. Could have to do with my dislike of salmon.
I think it may be a "me" weird thing, but in some of my classes we were told that ancient people weren't actually hunters, so much as scavengers. Due to the eating habits of animals they couldn't get the marrow or brains from the bones of their prey with ease, so archaic humans would collect the bones and use tools to get at the marrow. I've since taken to eating it myself and actually quite like it.
Also being from PA apparently our Polish and PA Dutch foods aren't common around the rest of the states, like pierogies, haluski, saurkraut and apple dumplings.
Toast with apple butter spread on it lightly.
Pickled pigs feet. Grumbera Dumplings. Millersville Ball Cheese. Green Tomato Soy. Piccalilli.
Notice a pattern? These are mostly Dutch recipes. I come from a long line of Dutch descendants.
I love these threads, but for some reason, I can never get anybody excited about Millers in Onion Sauce.
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As a project in my high school Latin class, I made a chicken dish with "garum". You can't get stuff with the actual Roman recipe any more, so I used Thai fish sauce. It doesn't smell that pleasant, and it is incredibly salty, but it was delicious chicken. The leeks we put on it came out particularly salty, but were great if you ate them slowly.
I just can't eat any more bacalaito anymore, the memory is too potent.
I understand how you feel. I have the same reaction to "fake grape" due to a bad experience with Welch's grape soda. No purple grape juice, grape Jolly Ranchers, grape candy, concord grape jelly...*shudders*
Also pimientos are a no-go. Blarf.
As a project in my high school Latin class, I made a chicken dish with "garum". You can't get stuff with the actual Roman recipe any more, so I used Thai fish sauce. It doesn't smell that pleasant, and it is incredibly salty, but it was delicious chicken. The leeks we put on it came out particularly salty, but were great if you ate them slowly.
Garum to the Romans probably tasted just fine - I think the proliferation of salt and excess sodium in our diet probably tweaks our taste buds in that sense. (Much like medieval Europe used cinnamon in savory dishes, while in the modern day we often associate it with sweet dishes.) Garum and fish sauce are made in much the same way, though, so the taste is probably similar. I wonder how fish sauce would work in a turkey brine? Hmmm...
This requires further thought.
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Poutin tops the list!
Next up would be chicken fried chicken with sausage gravy.
Weird stuff would include a northeastern thing called "Scrapple", which I could never bring myself to eat.
German? That'd be Leberkase
I know a lot more, but can't recall names and origins now. I consider myself a bit of a 'foodie', so I try everything at least twice. Except scrapple.
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Upstate New York seems to share a lot of local dishes with either the deep south, or Canada, most likely due to the large French Canadian and Scotch-Irish populations. Some of the better (or worse) bits:
- Sweet potato fries (served with raspberry sauce)
- Poutine (french fries, cheese, and beef gravy)
- Biscuits and sausage gravy (which just so happens to look and smell like wet cement spiced with dog vomit)
- Deep-fried jalapeño peppers (don't ask me where that one came from)
- Sausage pizza slathered in ranch dressing (tastes like s#$~, if you ask me)
- Buffalo chicken wings, with bleu cheese dip and celery (skip the last two parts, and it's pretty good)
- Corned beef and cabbage (pops up everywhere, particularly on holidays)
- Fried smelt (caught locally, breaded, fried, and eaten whole. Actually pretty good.)
- Sausage pizza slathered in ranch dressing (tastes like s~&~, if you ask me)
Oh god, that does sound nasty.
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How on earth do you get an anus to stay on a stick anyhow?Barbecued chicken anus (ani?) on a stick, anyone?
Zo
I´d say you won this thread with that...
*bleh**shudder*
Lucky me, I had lunch already...
Stefan
From what I've seen of street foods and such, I think what's meant is the chicken tail portion, the flap at the back part of the chicken between the legs. I've seen that on a stick and grilled. Now if you meant other parts like intestine or ovaries, etc... I've seen that on Bizaare foods.
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Also Scrapple is an awesome dish! Pan-fried in a thin slice and eaten on a small blueberry pancake with maple syrup.....yummy! Also you can slice it a bit thinker and pan-fry it, toss it on a plate with a bit of Ketchup to dip it in......Oh how loverly!!! Some people also love to mix it into a nice, runny fried egg and make a kind of slop out of the scrapple, runny egg yolk and the fried whites, but I'm not much of a fan of runny eggs.
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Also Scrapple is an awesome dish! Pan-fried in a thin slice and eaten on a small blueberry pancake with maple syrup.....yummy! Also you can slice it a bit thinker and pan-fry it, toss it on a plate with a bit of Ketchup to dip it in......Oh how loverly!!! Some people also love to mix it into a nice, runny fried egg and make a kind of slop out of the scrapple, runny egg yolk and the fried whites, but I'm not much of a fan of runny eggs.
So, wait... scrapple's actually good? *headtilt* Now that I might have a chance in heck of trying it, I live on the wrong coast.
Down under food that sounds interesting but has gotten people into trouble
I can't really think of any foods I've had that I think others might qualify as disgusting but many of the ones on here I'd be tempted to try ... ONCE and see what I think but absolutely no to sharkfin soup because it is fairly often unsustainably harvested. Also no to dog and cat meat, and eyeballs of any sort, just on visceral reaction grounds.
I guess you guys don't want to hear about the "Dog Meat King" chain here in Weihai...
Sure tell us all about it.
Let's not and say he did.
yes, I happen to know he is a nice guy who would just love to regal us with a fine story or two.Sure tell us all about it.Let's not and say he did.
Perhaps.
Toast with apple butter spread on it lightly.
Pickled pigs feet. Grumbera Dumplings. Millersville Ball Cheese. Green Tomato Soy. Piccalilli.
Notice a pattern? These are mostly Dutch recipes. I come from a long line of Dutch descendants.
Saurkraut is available all over Wisconsin and Nebraska. Pierogies are avaliable in our South Dakota frozen food section. I grew up eating apple dumplings in Wisconsin.
For genuine insanity you can't beat Heston Blumanthal you can check out his Taster Menu HERE and this is his Channel Four site wher you can watch him in action. His medieavil feast was just madness!
If you like food madness check him out.
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I once saw on The River Cottage Show (Hugh-Fearnly Whittingstall is the presenter's name I think) where they made a ten bird roast which was supposed to be a medieval feast. They deboned 10 different birds, ranging from a turkey to a pheasant, without puncturing the skin. Then they stuffed the turkey with the 9 remaining birds, effectively creating a solid ball of birdmeat. Then they roasted it over an open fire. It actually looked pretty delicious.
Then there's one dish that my dad used to make me (and I still do once in a blue moon), which his Danish mother taught him. You fry a slice of bread in a heaping of butter, slather the fried bread with ketchup and put a fried egg, sunny side up, on top. Delish!
Ohh and when I was visiting relatives in the Faroe Islands I tasted what they call Skerpukjöt, kjöt meaning meat. It's basically a leg of mutton which they leave to dry and putrefy and then half-boil it. It's very disgusting.
I once saw on The River Cottage Show (Hugh-Fearnly Whittingstall is the presenter's name I think) where they made a ten bird roast which was supposed to be a medieval feast. They deboned 10 different birds, ranging from a turkey to a pheasant, without puncturing the skin. Then they stuffed the turkey with the 9 remaining birds, effectively creating a solid ball of birdmeat. Then they roasted it over an open fire. It actually looked pretty delicious.
Then there's one dish that my dad used to make me (and I still do once in a blue moon), which his Danish mother taught him. You fry a slice of bread in a heaping of butter, slather the fried bread with ketchup and put a fried egg, sunny side up, on top. Delish!
Ohh and when I was visiting relatives in the Faroe Islands I tasted what they call Skerpukjöt, kjöt meaning meat. It's basically a leg of mutton which they leave to dry and putrefy and then half-boil it. It's very disgusting.
Yea, Hugh is as mad as a box of frogs but Heston takes it to a whole new level of insanity. He took his battered cod to a Universty sound lab so he could check the level of "crunch" different batters made. Barking!
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Heston is, by all reputation, a really nice bloke who is really into his food, and his OTHEr, less famous resteraunt, is apparently one that does "good food well made", and none of the mad stuff
HOWEVER
1)I hate tasting menus. On the fat duck menu, there are 2 things i really dislike, and one i wouldnt eat for ethical reasons. so, that's £30 of my food that would end up in the bin. also, it doesn't take into account how hungry people are, as we all get the same - so, you either have some people leave half, or the rest have to go to McDonnalds on their way home.
2)He is responsible for a whole generation of Chef's thinking that the way to become famous isn't to be a really good cook, but to be as wacky as possible. if i'm paying a fortune for a meal, i don't WANT monkey-poo covered in chocolate, with deep fried dquid brains on the side. i was something that tastes like it is supposed to taste, served well, cooked well
His 24 hour roast was also a bit... how should I say it... a bit on the pretentious side. I mean, come on, searing the meat with a blowtorch. Then roasting it at 50 celsius for a day then roast it properly. I call b##~~**+.
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I mean, there is a new high-end resteraunt opened in my city this year. it's not doing well, but thats because its in a stupid location
anyway, we went there the other week, and I had
local seasonal vegitable soup - really nice and fresh tasting
Seared Salmon, served on a bed of spinich with chive veloute and fondant potatoes - again, really good, you could taste every individual flavour, but they all worked together
Hot plum and almond tart - possibly the best think i've eaten in years
now, that was all really good, made from good ingredients and tasted fabulous. and, i didn't mind paying a good wack for it, it was worth it!
whereas, now, you get a new chef wanting to make his name, and he thinks high end = silly
so, my seared salmon would suddenly be served with sea urchin foam and a sause made from rhino wee
its all just about showing off, not about good food
/rant
Like I say, we call b#&$!!&!.
Errr? I bought pierogies in VA the other day from the local supermarket, the pierogies were made in NJ, the proximity to PA helps a lot.
Also being from PA apparently our Polish and PA Dutch foods aren't common around the rest of the states, like pierogies, haluski, saurkraut and apple dumplings.
They are definitely harder to find outside PA, but not impossible. But they aren't considered common school lunch food outside of PA either. It's weird but I've heard from people working for Aramak that PA is the only state that pierogies are served to kids in their schools.
Also, oddly enough, this spell check doesn't have pierogies in it for a spell check, which shows the rarity of the food, even in common language.
I could be wrong but I have run into quite a few people who had no idea what they were. And I went to a boarding school to find many people unaware of pieroies and also very quickly addicted to them. XD Like a pagosh too I guess.