Unusual food that only your family ever makes.

[Anonymous No.10756811]

Actual known food please, not some "we put x on y" memes

We make rumaki. water chestnuts wrapped with bacon and cooked in a ketchup/soy sauce/ginger/brown sugar/vinegar sauce.
Slap em all in a crock pot and let em go so the flavors meld.

[Anonymous No.10756851]

>>10756811
Isn't the main ingredient of rumaki chicken liver? Your family done goofed.

[Anonymous No.10756892]

>>10756851
Its commonly included in the recipes, yeah.
Have you ever cooked chicken livers. They are not very appetizing texturally.
Nice crispy bacon and crunchy water chestnut and then a piece of liver, throws the whole thing off.
Some variations include shrimp too.
We like em as is.

[Anonymous No.10756965]

>>10756811
I forgot none of you cook.
>2nd contribution
Spanakopita.
Recipe only transferred to family members via G-man with steel suitcase handcuffed to wrist.

[Anonymous No.10756981]

>>10756811
Dude everybody has these before.
You aren't special.

[Anonymous No.10757002]

>>10756981
This isn't an "I'm a snowflake" thread.
>your autism is showing
This is a
>Unusual food that only your family ever makes
Thread

You fucking millenials and your virtue signalling can kys.

[Anonymous No.10758594]

>>10756811
Not particularly unusual, but my family makes cold noodles tossed with chili/sichuan peppercorn oil and soy sauce, with plenty of blanched bean sprouts.

[Anonymous No.10758599]

>>10756965
Looks like a borka

[Anonymous No.10758619]

My thread's still alive? Kewl.

>>10758594
That sounds interesting.
What ethnicity eats that kind of dish?
>asking for a friend

[Anonymous No.10758624]

>>10758599
>sec, googling borka
No food results.
What's a borka?

[Anonymous No.10758630]

>>10758619
Chinese, immigrated over to the US during the 80's.

[Anonymous No.10758682]

>>10758619
>>10758630
Just now remembered, mom also makes dry-cured sausage and bacon during the winter. Curing salt, soy sauce, foregoes the rosewater for maotai liquor. I take a few links back when I visit.

[Anonymous No.10758688]

>>10756965
We make that too and we're not Greek.

[Anonymous No.10758701]

>>10758688
I LOVE this shit. I have been meaning to make it every day for the last week. Have like 10lbs of spinach and feta sitting in the fridge.
But spreading melted butter onto every other layer of phyllo takes so goddamn long. And my famalamadingdong makes it real thick, like 3 inches high, 2 full pans.
Literally like 4 hours of work.
Fortunately, it freezes pretty damn good.

[Anonymous No.10758737]

cazuela de salchichas

[Anonymous No.10758760]

>>10758737
Tried to look that up. Had to translate the page.
Vienna sausage casserole? Is that right? Looks right.
Recipe listed cibulet. Picture looked like garlic chives. That correct?
What do you eat with that?
>You Filipino?

I'd try it out.

[Anonymous No.10758771]

>>10758737
That looks great. Probably fantastic over rice.

[Anonymous No.10758837]

>>10758624
Sorry, I spelled that wrong, I mean bourekas. It is another type of phyllo pastry, that is commonly stuffed with spinach and cheese.

[Anonymous No.10758845]

>>10756811
swedish meatballs that are handrolled and cooked on cast iron, not pureed
lobscouse, except its more like mashed potato and hamburger
plattar for breakfast, usually with lingonberry
pulla bread
anything my mom cooks is usually 70's/80's white bread food, cooked to death - rubbery scrambled eggs with skin, raisins/dried cranberries in everything
wasa bread
gjetost

dad's family is irish from detroit, so... meat and potatoes, unironically.

[Anonymous No.10758853]

>>10756811
Bacon-wrapped water chestnuts are a traditional New Years Eve snack in my family. I don't think I've ever had them at any other time of year.

[Anonymous No.10758892]

>>10758760
Nope i'm argentine. A better translation would be hot dog stew (which sounds awful). I just eat it by itself, and soak up the sauce with bread.

[Anonymous No.10758922]

>>10756811
>>10756965
Just thought of another one.
Blintzes.
Basically a thing like an elastic crepe,
Make em, then put a wad of cream cheese in the middle, fold it up into a square pocket and pan fry on each side, then top with fruit jam and eat.
Made these and brought them in to class in highschool once.
Everyone in class wigged out about how bad they were.
Fucking casuls.

recipe:
1c milk
3/4 c flour
3 eggs beaten
3tbs margarine (butter) melted
1tbs sugar
1/4 ts salt
1 8oz pkg cream cheese softened

stir milk flour eggs 1tbs margarine sugar salt
beat till smooth,
let stand 30 mins.

1/4 at a time into a hot pan.

the remaining 2tbs margarine is for the cooking

[Anonymous No.10758934]

>>10758922
Pic is pretty close to how we make em.

[Anonymous No.10758943]

>>10758922
>1/4 cup at a time into a hot pan.

[Anonymous No.10758966]

>>10758943
like crepes, the batter is extremely thin, and coats a large surface area.

[Anonymous No.10758971]

>>10758966
Yeah. They're like, the special one in awhile treat our mom would make for breakfast on the weekends when I was growing up.

[Anonymous No.10759009]

>>10758971
my grandmother made the swedish version, on cast iron. it was a little bit crispier than a crepe or blintz, but still extremely similar.

[Anonymous No.10759024]

>>10759009
With cream cheese and jam?
I think the cream cheese is what put everyone at school off them.
Its a sweet/savory/little sour mix up.
I personally love them.

[Anonymous No.10759028]

>>10758853
Yo, Exactly the same.
New years, looked forward to them every year.

Is this some cultural thing I missed? I always figured it was some where German thing

[Anonymous No.10759034]

I mix rice, ground beef, chorizo, mashed pinto beans, onion, cheddar cheese, stuff wonton wraps with it and deep fry it. They taste like meaty cheese its.

[Anonymous No.10759044]

>>10758853
>>10759028
Did you guys just have them plain, or in a sweet and sour sauce?
Rumaki is a faux-Polynesian dish made popular in 1950's America's obsession with Pacific Island territories as far as I know.

[Anonymous No.10759046]

>>10759044
Was never sweet and sour.

I'd always eat em plain when I was a kid.
My dad would dip them in the shrimp sauce, the kind that comes in the middle of the shrimp ring.
Guess it was just a melting pot thing.

[Anonymous No.10759253]

>>10759024
never did that, usually lingonberries and whipped cream, or sugar. occasionally had it like traditional pancakes, with maple syrup and butter.

[Anonymous No.10759265]

>>10756981
I've never even heard of it

[Anonymous No.10759451]

>>10756811
Come on now.
>95% of you don't have an unusual familiy recipe that you bust out now and then?
I've contributed three already.

[Anonymous No.10759464]

>>10758845
Ooh, missed this post.
What kind of Viking is your mom?

[Anonymous No.10759481]

>>10759046
COCKTAIL SAUCE YOU SWINE

[Anonymous No.10759500]

>>10758845
Is this shit any good? My grocery store has it, I've considered buying it a few times, but theres literally 100 different cheeses there and I haven't gotten around to this one yet.

[Anonymous No.10759570]

>>10759464
my grandmother was from staten island, but her parents were from norway and sweden. my grandfather was born in finland, fought in the finn-russian war as a saboteur, and worked as a ship engineer on an israeli merchant vessel.

[Anonymous No.10759577]

>>10759500
i mean, it's not amazing, but it's good. it's not a strong taste, but it does have a caramel flavor to it. basically if those caramel candies were softer and cheese.

[Anonymous No.10759650]

My family makes cinnemon rolls

[Anonymous No.10760110]

my mom used to make us something called eggybread. she would take bread, cover it in raw egg, and then fry it in a skillet until it got toasted. she'd put sugar or butter or maple syrup on it, too. pretty odd.

[Anonymous No.10760245]

>>10757002
>my family is a snowflake

[Anonymous No.10760263]

>>10760245
Low quality bait.
Arrested for night fishing.
Welcome to jail.

[Anonymous No.10760376]

My family is Fijian, occasionally they bbq a whole taro root.

Also, samosas but with tinned/corned mutton curry on the inside instead of potato.

[Anonymous No.10760383]

>>10756811
>Unusual food
>Rumaki
>Literally a staple appetizer at tiki bars
>Completely fucks up and doesn't use the main ingredient

Next it's gonna be crab Rangoon without the cream cheese, right? Or Angels on Horseback without the bacon? Oh, I know, it'll be raw oysters without the oyster!

Bourdain yourself, OP

[Anonymous No.10760388]

>>10756811
i mean everyone in the netherlands has them, but i am pretty sure almost nobody makes them themselves. they taste so much better homemade with pure minced pork instead of 50/50

[Anonymous No.10760404]

My mom would always make a big pot of seasoned green beans with new potatoes and ham/sausage mixed in

[Anonymous No.10760425]

>>10760383
>Faggot pretends complaining is equivalent to content.
Know your place scum.

[Anonymous No.10760430]

>>10760376
Interesting.
How do you do samosas? I was trying to find a recipe for the "shell" the other day. Didn't land on a recipe I found satisfactory.

[Anonymous No.10760447]

>>10760388
I assume you just wrap em up.
You don't actually use transglutaminase do you?

[Anonymous No.10760471]

>>10760430
If I'm being asked to bring a couple trays to the work potluck? Halve a tortilla after warming it and fold it into a cone, seal with flour/milk paste on the overlap and after stuffing.

If I want to impress someone? Then I'll take the extra step to go out to an asian market and get the actual samosa patti, like pic related (wonton wrappers work as well). There should be a youtube video somewhere on how to wrap them using these.

[Anonymous No.10760526]

>>10760471
Well I'm a bit jealous. My asian grocery doesn't have these.

[Anonymous No.10760532]

I've never seen pasteles anywhere other than my grandpa and Puerto Rico. Pasteles are pretty awesome.

[Anonymous No.10760605]

>>10760447
well i use a better wrapping method then that but yeah. also i the fresh garlic in it tastes so much better then storebought slavinken with garlic powder.

[Anonymous No.10760630]

>>10758892
>hot dog stew sounds awful
I didn't know one man could be so wrong about something.
>eating stew without potatoes, boiled or mashed
I finally understand why people don't like South Americans.

[Anonymous No.10760706]

nothing crazy, but not in every american household

maternal grandfather was from russia so we ate more borscht than most households. lots of hungarian goulash growing up too but idk if my mom got that from her heritage.

dad is an irish imigrant so we had stuff he had growing up, mostly baked goods. sausage rolls with brown sauce, mince pies, brown bread, soda bread. good ass shit.

[Anonymous No.10760717]

We eat alot of antipasto

Literal anglo saxon

[Anonymous No.10760737]

My family has Sauerbraten for big celebrations like Christmas. We use beef instead of horse meat as it's hard to get.
The meat is marinated in vinegar for three weeks before cooking. It's a nice, tangy taste and turns out really tender.
Pic related. Not ours, but basically what it looks like

Although it's a tradition Westphalian dish, I've never heard any of my friends families having it.

[Anonymous No.10760821]

Photo of generic stuff, not my family recipe.

Cabbage rolls. But not your common rolls:

Savoy cabbage instead of regular. More tender, and less of a bitch to separate leaves.
Rice and thick barley groats, cooked in a specific way (little water, pot left to absorb rest of water, thickly wrapped in towels to keep warmth in).
No ground meat; instead, small chunks of pork neck roasted with onion.
The wraps are put in a baking pan covered with spare cabbage leaves, and then covered with more cabbage leaves on top before braising. These get burnt on the outside in the process and are discarded, they protect the rolls inside from getting burned as they braise thoroughly.

[Anonymous No.10760823]

>>10760821
Oops. Forgot: serve with forest mushroom sauce. Preferably boletus.

[Anonymous No.10760857]

>>10760737
Nice,Bro.
I put also some Raisins and Gewürzprinten into the Sauce.

[Anonymous No.10760895]

>>10758892
Those are not hot dogs, those are Viena sausages.
Y soy argentino, los hot dogs son cuando tienen pan.

[Anonymous No.10760950]

>>10758682
Huh. Is it sweet? Tell us more

[Anonymous No.10761187]

>>10756811
My mom does bacon wrapped water chestnuts. Can’t remember how she cooks them.

[Anonymous No.10761241]

>>10756811
Bacon wrapped water chestnuts aren’t rare you fucking millennial nigger

[Anonymous No.10761262]

Lazy pierogies, passed down since great grandma at least
Basically a lasagna with garlic mashed potatoes and cheese instead of tomato sauce and fillings

[Anonymous No.10761598]

>>10756811
We make mushrooms cooked (braised) in a sugar/soy sauce/mustard mixture.

I make pease porridge, pressure cooked until it is smooth and creamy like mashed potatoes, then refrigerated and cut into wedges like polenta for the leftovers. Serve it with butter, salt, pepper, and cheese if you like.

[Anonymous No.10761606]

>>10756811
My dad makes venison summer sausage and peppered venison jerky.

[Anonymous No.10761609]

>>10761241
You're the 3rd "person" to post this.
>Probably the same asperger every time.
You're confusing posting content with complaining.

[Anonymous No.10761618]

>>10760737
Ahh cool. My mom always wants to try making sauerbraten but never does. What kind of vinegar do you use?

[Anonymous No.10761621]

>>10760821
Sheeeeit that looks pretty good.
What do you braise them in?

[Anonymous No.10761630]

>>10760857
Gewürzprinten
Is that like a heavily spiced cookie basically?
You add those and raisins to cut a bit of the acidity I'm guessing?
Sounds tasty as fuck.

[Anonymous No.10761640]

>>10761598
>Sugar/soy sauce/mustard mixture
That sounds weird but I'm going to try it out.

[Anonymous No.10761643]

>>10761606
I haven't had venison since I was like 5 years old.
No one in my family hunts. So I probably won't get another chance to try it any time soon.
Is it gamey / similar to any other meat?

[Anonymous No.10761757]

>>10761609
I’m just letting you know you’re a retard and that you’re not unique.

[Anonymous No.10761780]

>>10761757
And I'll tell you (again) this thread isn't about
>I'm unique
Its about unusual foods that people make that are real recipes.
Your low-tier attempts to derail this have failed again.
Anything else?

Maybe you should learn to cook if you're going to post on a cooking board M'laddo.
>or at least get better at shitposting.

[Anonymous No.10761840]

>>10760110
Lol French toast

[Anonymous No.10761849]

>>10761780
And we’re letting you know that bacon wrapped water chestnuts aren’t unusual you fucking mong. Your own thread is shit.

[Anonymous No.10761858]

>>10761849
>we
>TurboSperg confirmed
Sure is summer in here, etc.

[Anonymous No.10761860]

>>10756811
I can't remember the recipe but as a kid my dad would make some weird chicken casserole/lasagna thing.
>Layers of tortilla like pasta
>Between layers was chicken and cheese
>On top was some type of sauce
>Baked in the oven
It tasted good but it was weird

[Anonymous No.10761869]

>>10761860
Enchiladas.

[Anonymous No.10761872]

>>10761858
>pretending you’re not the child here who thought only your family ate bacon wrapped water chestnuts
Your ignorance is astounding and it’s cute how assmad you’re getting. Wow did your family eat sandwiches too?? That’s so unique!!!

[Anonymous No.10761880]

>>10761869
It wasn't an enchilada. It wasn't individually wrapped, he'd put down a layer of tortillas flat on the bottom, then chicken and cheese, then put tortillas on top of that, then more chicken and cheese, then more tortillas, then sauce.

[Anonymous No.10761884]

>>10761872
Your posts are boring so I am hiding them.

[Anonymous No.10761888]

>>10761880
Yes, enchiladas. In casserole form.

[Anonymous No.10761891]

>>10761884

[Anonymous No.10761893]

>>10761880
Just sort of, Dad-never-cooks kind of food?
Alright.

[6 Rings and 2 Revolts Nigguh !I/UiZhy8og No.10761897]

>>10756851
Yes but we don't live in feudal China so no one has to subject themselves to chicken liver anymore.

[Anonymous No.10761898]

>>10761891
Btfo

[Anonymous No.10761902]

>>10761884
Lmao you go absolutely wrecked

[Anonymous No.10761919]

>>10756811

Do you ever find you prepare rumaki for people but nobody ever touches it.

[Anonymous No.10761936]

Cakecrumbs Hot Hot Hot.

[Anonymous No.10761937]

>>10761919
Didn't you just get BTFO?
>hides post

[Anonymous No.10761954]

>>10760950
It's a little sweet, but nearly as much as your average store-bought Chinese sausage. Not sure how else to describe it. Nice and floral from the maotai, I guess. I typically hate maotai, but it just works this way.

She tried using bourbon instead, one year, and it came out kind of awful.

[Anonymous No.10761986]

>>10761954
Bourbon sausage sounds alright.
Was it just objectively bad, or bad compared to your expectations of how you normally make it?
>also
The usual recipe is sausage with rosewater?
THAT sounds pretty funky.
Gimme some more details.

[Anonymous No.10762091]

>>10756811
Hey chink, everyone does this, not just your family. It's not unusual. This is why nobody likes Chinamen.

[Anonymous No.10762097]

>>10762091
>Oh he's trying it again.jpg
Hiding your post.

[Anonymous No.10762199]

>>10761986
I dunno what went wrong. Maybe she used too much, or maybe it was just cheap bourbon. It came out with this really strong upfront alcohol flavor; normally, the flavors mix a lot better.

And yeah, the traditional recipe uses rosewater, less spirits, more sugar. Texture-wise, look to those beef jerky sticks, but the taste is a bit like thick-cut bacon slathered in maple syrup. Like meat candy. Mom's cuts back on the sugar, brings the flavor profile closer to a dried ham. She uses a super coarse grind, gets tons of these nice, unctuous little pockets of fat all throughout.

Occasionally we'll dice it up into stir-fries, but for the most part we drop a whole link into the rice cooker, steam it all together, then retrieve to slice and serve on its own. The fat renders off into the rice, gives a little hint of the taste in every bite.

[Anonymous No.10762226]

>>10762199
Sounds fkn tasty. Did she cook off the bourbon? Its pretty high alcohol content, you generally have to cook out the alcohol and let the flavor remain.
Whats the alcohol content on the maotai?

[Anonymous No.10762271]

>>10762226
Maotai is 50%-ish ABV, I wanna say, and she dumped a whole bottle of it into 15, 20 pounds of sausage meat. We air-cure these for two weeks, you'd think most of the alcohol would evaporate off first. Maybe not?

[Anonymous No.10762287]

>>10762271
Yeah you're probably right.

[Anonymous No.10762360]

Imagine being so mentally ill you think you’re the only person who has had this

[Anonymous No.10762363]

>>10756965
My family makes this too.

[Anonymous No.10763226]

>>10762360

[Anonymous No.10763239]

>>10763226
hah! I was crying 20 seconds ago.

[Anonymous No.10764210]

>>10761618
Just regular old white wine vinegar