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In Edinburgh, we put malt vinegar and brown sauce on our chips. Though you can find brown sauce all over the UK but people tend to eat it with bacon sandwiches or fried breakfast food instead. It's a weird, tangy, sweet and sour sauce made with tomato, tamarind and dates. I've not seen it anywhere outside the UK. And of course we eat haggis too. In some Tex-Mex restaurants here you can get haggis burrito or haggis tacos!
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Sep 14, 2014 16:49
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Stottie Kyek posted:
I only know HP sauce, used to be on the table in the Irish pub, but I never tasted it. Nowadays I can buy it in the supermarket (not too surprising, as wikipedia just told me that it's produced in the Netherlands by the Heinz company) and after your explanation of what it actually IS, I'm sure I will give it a try!
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Sep 14, 2014 17:37
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paraquat posted:Netherlands here... HP Sauce-loving American here. I definitely prefer it to American Heinz 57 and A-1 sauces.
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Sep 14, 2014 18:40
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Fooley posted:That reminds me. I've been visiting friends in Massachusetts a lot and apparently this is a local thing (we've never gotten it): Spaghetti sandwiches are great! Make a really thick meaty sauce, and slap it on some garlic buns. I call it a Sloppy Giuseppe! Spaghetti is optional, although I usually leave it out, unless these sandwiches are being made from leftovers. This chow main burger, on the other hand, looks like a disaster.
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Sep 14, 2014 21:41
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paraquat posted:Netherlands here... HP is lovely on cold meat - it's almost required for Christmas leftovers. (It's also good with Leberkäse on bread, though that might just be me.)
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Sep 15, 2014 14:06
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Alligator is loving amazing but I live in Massachusetts and get few opportunities to eat it. I'm not sure how weird goat is, but a couple years ago on Easter I had an Italian boss who brought some stewed goat in and it was delicious.
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Sep 15, 2014 22:57
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whiteyfats posted:Sup, rural Florida bro. Have you tried rattlesnake? Oh man I want to. It looks like the easiest thing to skin, gut, and cook too. I unfortunately don't live rural, I just WWOOF out there when I can. I wish I could get a more permanent situation out there though, I love those cracker-rear end places. I gotta find someone who needs goat help.
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Sep 16, 2014 04:07
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Suspect Bucket posted:Oh man I want to. It looks like the easiest thing to skin, gut, and cook too. I've never cleaned one, but I've seen it done, and it didn't look very difficult. I'm in Bradford country, and it doesn't get much more rural than that in Florida.
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Sep 16, 2014 11:33
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whiteyfats posted:I've never cleaned one, but I've seen it done, and it didn't look very difficult. Holy poo poo, there's internet in Starke? Who's bright idea was that?
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Sep 16, 2014 19:55
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I'm Norwegian, so apparently I'm barred from posting? >:C
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Sep 17, 2014 10:37
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Mexican Deathgasm posted:Lobster tomalley, which is a green paste inside a lobster that acts as the liver and pancreas. On that note, kanimiso sushi, a gray, diarrhea-looking paste, served with a cucumber in gunkan-roll style. The reality of it what it is isn't much of an improvement, the mashed up paste of all the internal organs of the crab.
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Sep 17, 2014 20:43
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BlueGrot posted:I'm Norwegian, so apparently I'm barred from posting? >:C It's just that you probably eat weirder breakfasts then any of our adventure eating put together.
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Sep 17, 2014 21:35
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Pickled herring on rye bread.
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Sep 17, 2014 22:53
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BlueGrot posted:Pickled herring on rye bread. I'm not even Scandinavian and that sounds delicious.
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Sep 18, 2014 16:28
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A famously odd yet popular dish here in Bavaria is Saures Lüngerl, literally sour lungs. It's finely shredded veal lungs stewed with bay leaf and vinegar. It's served with Semmelknödel, bread dumplings with parsley, and it's actually really good! The consistency is between finely chopped liver and silken tofu, and the taste is mild and vinegary.
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Sep 18, 2014 23:35
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Unfortunately lungs are outlawed here in the US.
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Sep 18, 2014 23:50
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Steve Yun posted:Unfortunately lungs are outlawed here in the US. Is that a real thing? I mean, if we can eat the rest of the little beasty it's weird we couldn't eat the lungs.
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Sep 19, 2014 01:57
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Yup. http://www.bbcamerica.com/anglophenia/2013/04/haggis-banned-in-the-u-s-a/ The USDA banned lung meat for human consumption in 1971. They reviewed it again in 2011, but the ban was upheld. Scottish haggis makers refused to adulterate the proud tradition of stuffing leftover sheep poo poo inside a sheep stomach,  and so haggis has still not been allowed for import in the US.It's been the USDA's position since 1971 that 1) there is too much bacteria in lung and 2) butchering always gets some stomach contents into the lungs, therefore it's adulterated blahblah Steve Yun fucked around with this message at 02:09 on Sep 19, 2014 |
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Sep 19, 2014 02:06
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I bought a canned haggis once from a British food "shoppe." It was absolutely delicious, but I guess it didn't include any lungs?
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Sep 19, 2014 05:25
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The local catchall international market here has canned haggis and right next to it, from the same company, some abomination they claim is "vegetarian haggis." I wouldn't count on anything canned and haggisy from anywhere making sense in the US, to be honest.
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Sep 19, 2014 06:42
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Suspect Bucket posted:Holy poo poo, there's internet in Starke? Who's bright idea was that? Not even Starke! I'm in Hampton, which was recently called the most corrupt city in the state.
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Sep 19, 2014 11:38
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Stinky tofu; it's just tofu fermented in brine although like everything in China there are horror stories of adulterated ingredients and wildly unsafe production practices. I've heard of stinky tofu being prepared with raw sewage although I don't know if it was true. I would post a picture but it's not much to look at, just deep-fried tofu with a slightly darker color than normal. It smells awful, of course, but no worse than a particularly offensive cheese -- if you dropped a pound or so of that cheese into a bigass deep frier in an unrefrigerated food cart. I was outside a bar in Changsha late at night when I asked some people what they were eating. To my surprise they offered me a bite and I, not entirely naive, took them up on it, and in so doing tried stinky tofu for the first time. It's not bad; it reminded me very strongly of the creaminess and bacterial tang of blue cheese. At least the Changsha variant did. Chinese food varies a lot even within a few hundred miles. So I would say go ahead and try it, especially outside of China where you're less likely to be eating something started with e.coli. Arglebargle III fucked around with this message at 14:08 on Sep 19, 2014 |
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Sep 19, 2014 14:04
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whiteyfats posted:Not even Starke! I'm in Hampton, which was recently called the most corrupt city in the state. And ya'll never butchered yer own snake? Hell, thought you could roll on up to the cop shop and take yer pick. Just gotta do it slow like so they don't see ya. Theys like a teeranosaurus on oxy. Also, at least you're not Waldo. gently caress that place. And uh, to keep on topic, I bought some canned sprats, hunter sausage, and a pound of bonito flakes today. I have a loyal cat army now, and can make a hell of a winter hotpot. Suspect Bucket fucked around with this message at 00:32 on Sep 20, 2014 |
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Sep 20, 2014 00:20
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Cops in Waldo have complained publicly about being told to write a certain number of tickets. State is investigating. Content: I have some squirrels in the freezer I'm going to make stew out of one of these days.
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Sep 20, 2014 15:31
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whiteyfats posted:Cops in Waldo have complained publicly about being told to write a certain number of tickets. State is investigating. The best squirrel recepie I ever found was for Carribean Jerk squirrel. I used fresh jerk season and minced garlic instead of garlic salt, it made it fantastic. http://www.backwoodsbound.com/zsquir51.html
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Sep 20, 2014 16:57
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Arglebargle III posted:I've heard of stinky tofu being prepared with raw sewage although I don't know if it was true. Pretty sure this was/is actually true. It was on the real news as happening in Guangzhou about 2 years back.
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Sep 20, 2014 20:23
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Arglebargle III posted:Stinky tofu The first time I ever had stinky tofu it was at a pai dan place in Shanghai which, as it appears, serves the most pungent stinky tofu in all of Shanghai and surrounding provinces. God drat, son. At least there was beer. Next time in Hangzhou it was more conventional, though I won't say it was bad per se the first time around, just incredibly, tear-inducingly pungent.
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Sep 20, 2014 21:45
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whiteyfats posted:Sup, rural Florida bro. Have you tried rattlesnake? I have had rattlesnake, it is very bland. Not really worth seeking out as a culinary experience...
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Sep 20, 2014 21:59
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Punzilupo posted:I have had rattlesnake, it is very bland. Not really worth seeking out as a culinary experience... That's really disappointing. I was hoping to try it this year.
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Sep 20, 2014 23:49
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Punzilupo posted:I have had rattlesnake, it is very bland. Not really worth seeking out as a culinary experience... That's because it's snake. It has very little fat. Just throwing it on the barbeque wont do much for the flavor, it needs marinade and sauce. It's also originally not something you sought out as a culinary experience, it's much more "The family wants meat and all i have are these three rattlers i kilt in the garden". http://www.rattlesnakerecipe.us/recipes.htm (is the bible true? click here and find out!) http://www.backwoodsbound.com/zsnake.html Oh yeah, I had frogs legs again last weekend! They were delicious. Fall off the bone tender, extremely mild flavor, perfectly cooked. From the fish fry place up the block from me. Great with cocktail sauce and lemon. Suspect Bucket fucked around with this message at 04:45 on Sep 21, 2014 |
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Sep 21, 2014 04:41
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El Marrow posted:Goat Brain Even though I know they're perfectly safe all I can think when I see brains as food is "prions  "
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Sep 21, 2014 08:09
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Bertrand Hustle posted:Alligator is loving amazing but I live in Massachusetts and get few opportunities to eat it. I'm not sure how weird goat is, but a couple years ago on Easter I had an Italian boss who brought some stewed goat in and it was delicious. Really depends where in the US you are. I've lived places where it was pretty unheard of, but in Austin we had tons of places that served cabrito (young goat), including one or two where that was their prime dish up on the sign. And in DC not too uncommon because the dozens of Jamaican places all serve jerk goat, which is awesome. I find goat actually less gamy than lamb, and it is gorgeous when barbecued and tender and falling apart. For my slightly weird dish:  Codfish tongues, a delicacy in Newfoundland. Apparently it's one of those foods you press guests/tourists into eating to watch them squirm, but I tried it and it wasn't bad at all. I'm honestly not huge into fish (ate more in Newfoundland than ever before), but the tongues tasted pretty similar to regular cod fish and chips, except the texture was slightly gelatinous, kind of like either short ribs or oxtail.
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Sep 22, 2014 04:47
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Cutting those out is a traditional summer job for teens in fishing villages on the Norwegian coast - I can only assume that someone also eats them here. (Or maybe we export all of them to the Newfies.)
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Sep 22, 2014 17:56
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Deep fried cod tongues are delicious. They're like fish sweetbreads. Have to be freeeeeeeeesh to be worth it, though.
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Sep 22, 2014 22:05
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Punzilupo posted:I have had rattlesnake, it is very bland. Not really worth seeking out as a culinary experience... I've had rattlesnake before too back at a camping trip. One of the workers took a shovel and just cleanly beheaded a live rattlesnake and it was on the grill within the next hour with a light brushing of barbecue seasoning. It had the consistency of chicken and just tasted like the seasoning. Republicans posted:Even though I know they're perfectly safe all I can think when I see brains as food is "prions Even though I love all other kinds of offal and will eat and enjoy a whole slew of weird things, I can never get over eating brains. It's not even the prions thing, I just feel horrible about the thought of eating it.
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Sep 23, 2014 01:10
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Rollmops. Pickled herring fillet, wrapped around a savoury filling, usually onions or gherkin, although it's really good with olives. Usually served either cold where it's eaten whole, or in a sandwich.
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Sep 24, 2014 10:56
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Computer viking posted:Cutting those out is a traditional summer job for teens in fishing villages on the Norwegian coast - I can only assume that someone also eats them here. (Or maybe we export all of them to the Newfies.) That's so absolutely detached from my world. Here I was working at a car wash for a summer job at that age.
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Sep 24, 2014 14:08
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El Marrow posted:That's so absolutely detached from my world. Here I was working at a car wash for a summer job at that age. Oh, I know - I'm from the opposite side of the country (and a city). It appears to be good money, though: a random article I found has a 14 year old who earned $2k in 12 days, and that's not exceptional.
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Sep 24, 2014 15:12
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Computer viking posted:Oh, I know - I'm from the opposite side of the country (and a city). It appears to be good money, though: a random article I found has a 14 year old who earned $2k in 12 days, and that's not exceptional. That's absolutely incredible.
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Sep 24, 2014 18:05
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Hijo Del Helmsley posted:Rollmops. these are 100% designed for white wine. mmmmmmmmmmmmmmmmmmmm love me some pickled fish and white wine.
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Sep 25, 2014 03:55
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