Anyway, it's all ack-wired taste! Which makes me think of tripe soup. Mmmmmmmm....
Posted on 10/26/2013 3:50:55 PM PDT by nickcarraway
Anyway, it's all ack-wired taste! Which makes me think of tripe soup. Mmmmmmmm....
We used to be able to buy Balut on Magsaysay street in Olongopo City, just outside NAS Cubi Pt. buy three, toss two to the little alligators in the little pool by the sidewalk, then eat the third. Smelled awful, didn’t taste too bad if you were drunk enough on painted-label San Miguel. *sigh*
Being of Italian descent there isn’t anything I dont like except scungilli (large snails) and anchovies. Sardines I really like especially as an adult. Recently got adventurous and bought a can of fried mackerel imported from Latvia. Never tried it like that before but it was very good. Most young people wouldn’t care for it however.
Sardines are alright on toast.
Yep—toast up some French, Italian or sourdough bread, add the sardines and voila-— maybe some thin sliced tomato as an option otherwise its good to go just on bread.
I have watched those alligators being fed. I think they sold little ducklings to toss in the the pit. I could not participate and was more interested in finding the next five star San Miguel beer and watching the gals.
I'm married to some of that dark-haired Norwegian "merchandise." She's pure Saami. She's gorgeous and I'll bet she'd whip your butt in an IQ contest.
Well, this foreigner would probably enjoy, or at least try, most of those dishes without much reservation. I actually like fiskebolle in cream sauce (both freshly made, not out of a can), and flatbreads and porridge are harmless.
I’d have a bit more trouble with the mutton stew and sheep’s head, but only because I simply don’t care for the taste of lamb. The French still serve calf’s head (tete de veaux, I think it’s called?) and it’s considered a delicacy.
The pig trotters I would try, but I know it would be a bite or two and that would be it.
Lutefisk, however...there’s just no way. I’ve compiled a very short list of foods I know I could never bring myself to try, and lutefisk is 2nd place on the list (just behind Balut).
You only say it because she's looking over your shoulder. Been there, done that!
Many years ago I knew a directional driller for Dresser that had to go to Stervanger (sp?) Norway. I told him to be sure and try lutefisk. When he got back, he called me a lot of nasty names.
LOLS! Thanks Geron!
I love gefilte fish! It is really quite bland, which is why we eat it with horseradish. I especially like the jellied broth heated and eaten with a nice slice of challah.
And pickled tongue is a delicacy, especially on dark pumpernickle with some mustard. There are no Jewish delis here, so I have actually made it several times. Quite a lot of work, especially peeling the tongue.
I was never forced to eat either of them. I loved them both as a child.
Now, I am married to a Norwegian and he won’t eat any of his own ethnic dishes. My late MIL used to make her husband’s Christmas lutefisk on a separate stove in the basement, with all the doors closed to keep the odor out of the rest of the house.
I had a lady friend in the 90s that was beautiful, looked like Barbara Eden’s twin, that loved raw oysters. Didn’t marry her but had a memorable five-year daliance.
One memorable meal I once had was a thick veal chop served with an oxtail reduction. The earthiness and richness of the braised oxtail elevated that veal chop to something sublime.
It is the ultimate in umami.
You are a lucky man.
Yum. Something I crave in the winter and can ignore in the summer months. From December to February, I can finish off a jar by myself in 2 days. I assume it is high in Vit. D.
The Norwegian spouse would rather starve.
Ya, but that week and a half is glorious.
I do love the cookies and fruit soup and the sausage and the potatoes and the cheese and the beans and the bread....and all of it except the fish. Sorry I just have never been able to gag down the fish ‘jello’ with white sauce.
“Many ethnic dishes in America are “Peasant Food”.”
100%. The state foods of Texas (or at least they should be), chicken fried steak and enchiladas, are pure low-class fare. German immigrants wanting for native schnitzel made of pork loin took beef cube steak, tenderized it, breaded it like the schnitzel, and, fried it like the schnitzel to make what we know today as chicken fried steak.
The staples common to most every Mexican family in days past were corn and wheat (tortillas), juevos, and, rice. Meat would consist of chicken or beef. You don’t hear much of pork enchiladas but I do know one place that makes them and they are great. Combine them all together and you get what is a No. 2 or No. 3 or No. 4 in just about any diner or Mexican food place in the state. Ironically, some of the best enchiladas I ever had were from a BBQ joint in North Texas.
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