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/ck/ - Food & Cooking


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16704841 No.16704841 [Reply] [Original]

The weirder the better, or just something you like.

>> No.16704867
File: 3.79 MB, 4272x2848, Sviðakjammi.jpg [View same] [iqdb] [saucenao] [google] [report]
16704867

Sheep head burnt on the outside with a torch and then frozen and cut in half.
Always boiled, the tongue is the best part

>> No.16704887
File: 15 KB, 372x209, paling.jpg [View same] [iqdb] [saucenao] [google] [report]
16704887

Paling int groen. River eel in a herb sauce. Pretty much limited to the area around the flemish part of the river Scheldt. It's really good but looks like green vomit

>> No.16704901

>>16704867
Iceland?

I tried the shark today. Dear god it was not good at all.

>> No.16704924

>>16704901
yes
>I tried the shark today. Dear god it was not good at all.
lmao, I usually buy 1kg-ish "hákarlabeita". Where did you get it?
Hákarl "enthusiasts" have dick measuring contests how strong their shark is like hot sauce fags kek

>> No.16704933

>>16704924
not who you're responding to, but i had it a couple of times and it's not that much stronger than a blue cheese. It's just fishy and tastes like ammonia. I can see the appeal as a drinking food

>> No.16704972

>>16704933
finally someone who understands it

>> No.16705039

>>16704972
you guys have any other cool drinking foods? I had a couple of good nights in iceland drinking with some locals. Shame alcohol is so damn expensive on your island.

>> No.16705056

>>16705039
sviðasulta, sheep head meat in a gelatin block.
dung smoked leg of lamb.
>Shame alcohol is so damn expensive on your island.
idktfb, I have a czech guy that brews my beer

>> No.16705076

>>16705056
head in gelatin is fairly normal charcutery here. Dung smoked stuff sounds interesting, but probably tastes like nearly every other smoked meat. I also liked the cod jerky stuff you guys have, i believe it was cod anyway. Good beer snack

>> No.16705100
File: 113 KB, 1000x748, pao-de-queijo-mineiro-de-familia.jpg [View same] [iqdb] [saucenao] [google] [report]
16705100

I pity the gringo who has never had Pão de Queijo. You might thing you've had something equivalent - but nothing's quite like it.

>> No.16705125

>>16705100
what's that? Bread buns with cheese in it?

>> No.16705126
File: 94 KB, 800x600, rocky mountain oysters.jpg [View same] [iqdb] [saucenao] [google] [report]
16705126

Rocky mountain oysters or prairie oysters are deep fried bull testicles. They're not bad with some beer.

>> No.16705160
File: 38 KB, 1200x800, Pao-de-queijo-aberto-horizontal-2.jpg [View same] [iqdb] [saucenao] [google] [report]
16705160

>>16705125
The cheese is part of its core structure, rather than being stuffed into the bread. Thanks to the sour cassava starch and the Brazilian Minas cheese traditionaly used to make it, it ends up having a very specific texture and taste. I've never had a cheesy snack that is quite like it. (you could also use fresh parmesan as a substitute cheese)

>> No.16705167
File: 421 KB, 732x549, chicken-hearts-732x549-thumbnail.jpg [View same] [iqdb] [saucenao] [google] [report]
16705167

Alright since we're being gross, i guess i'll mention chicken heart skewers. It's the kind of shit that if wasn't conditioned into eating ever since i was little i'd probably never try because again, it's fucking gross, conceptually. But it tastes amazing, really different from most meats. Fry em up with salt, pepper and onions and you've got yourself a great snack. You can also find them at any Fogo de chão stakehouse.

>> No.16705178

>>16705160
They give those out for free at red lobster

>> No.16705190
File: 945 KB, 800x530, file.png [View same] [iqdb] [saucenao] [google] [report]
16705190

rappie pie. it's a potato pie made by acadians (not really any crust but it's like a pie) made of finely grated potatoes, it's also a french dish but I believe this version is way more glutinous (it has a very particular texture) and also has clams

>> No.16705213

>>16705167
i've made chicken heart skewers on a bbq before with yakitori sauce. What's so gross about it? Heart is just another muscle if you think about it.

>> No.16705228
File: 37 KB, 500x500, tourtiere-featured-2020-500x500.jpg [View same] [iqdb] [saucenao] [google] [report]
16705228

>>16705190
I greatly prefer rappie pie to tourtiere. Never had a good tourtiere.

>> No.16705241
File: 47 KB, 870x480, meat jelly.jpg [View same] [iqdb] [saucenao] [google] [report]
16705241

Top it with horseradish and mustard and enjoy

>> No.16705251

>>16705241
meat jelly is fairly normal in continental europe, especially on nice bread with some mustard. Overal i rate it 7/10, great snack food

>> No.16705286
File: 116 KB, 1200x550, image.jpg [View same] [iqdb] [saucenao] [google] [report]
16705286

Also this. It's from Georgia but it's popular here in Russia too. It's called Khachapuri. It's a pie filled with cheese and an egg on top.

>> No.16705299

>>16705286
I love khachapuri. I've tried to make it to Georgia for years now but never seem to make it. Got super sick in Ukraine and had to return home the first time, second time I got news that my grandmother passed away as I was leaving Azerbaijan.

I just want some khachapuri and some fucking Sarajishvili, man.

>> No.16705976

>>16704841
are you a bear?

>> No.16705995
File: 1.70 MB, 2268x3611, 20210828_122512.jpg [View same] [iqdb] [saucenao] [google] [report]
16705995

>>16704841

>> No.16706113
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16706113

>>16704841
I guess oxtail could be seen as strange?
>>16705126
Nigga you be eating balls?

>> No.16706123
File: 138 KB, 236x225, rhode.png [View same] [iqdb] [saucenao] [google] [report]
16706123

>>16704841
For me it's the twice-layered Rhodes style. Had it all the time growing up.

>> No.16706439

>>16704924
Some tourist trap restaurant. It had no fishy taste at all, just a strong ammonia aftertaste

>> No.16706452
File: 26 KB, 448x252, mettbrötchen.jpg [View same] [iqdb] [saucenao] [google] [report]
16706452

>>16704841
The working class steak tartare of course.

>> No.16706472

>>16704867
You don't salt them? Like you keep them fresh, then freeze? And why is freezing integral part of the preparation?

Here we salt them, most people smoke them too, but I usually prefer un-smoked. How much it's salted, how much it's dried, and if it's necessary to water it out before cooking it, varies.

Here's some whale I had a while ago. With potatoes, pea purée and cream champignon sauce.

>> No.16706474
File: 2.72 MB, 3024x4032, whale3.jpg [View same] [iqdb] [saucenao] [google] [report]
16706474

>>16706472
Forgot pic.

>> No.16706481
File: 94 KB, 509x339, istockphoto-943903540-170667a.jpg [View same] [iqdb] [saucenao] [google] [report]
16706481

>>16705167
>chicken hearts
>gross
Nigga hearts are the most normie friendly offal since it's just a muscle.
And what guy doesn't think the idea of eating a heart is cool? Eating roast beef heart makes you feel like conan the barbarian

>> No.16706493

>>16705100
They are good but rare and weird no it's parmesan cheese bread.

>> No.16706498
File: 47 KB, 640x428, Clam-Chowder-664.jpg [View same] [iqdb] [saucenao] [google] [report]
16706498

https://www.youtube.com/watch?v=LozcW8yXZx0

>> No.16706504
File: 132 KB, 1200x890, unnamed (1).jpg [View same] [iqdb] [saucenao] [google] [report]
16706504

>Fried chicken gizzards
(Breaded and deep fried chicken stomach)
The breading usually has a lot of black pepper garlic and cayenne pepper. It is commonly served with ranch or hot sauce in the side though some people serve them with lemon or lime or just some black pepper on top

>> No.16706533

>>16704841
Will somebody tell me what the fuck those black British discs are?

>> No.16706535

>>16705241
It's actually not bad when done well, but it's easy to make it disgusting, especially since it already looks disgusting.

>> No.16706544

>>16704841
Black pudding is great

>> No.16706548

>>16706533
>Will somebody tell me what the fuck those black British discs are?

I'm assuming you mean blood sausage.

>> No.16706556

>>16706533
It's brownies :)

>> No.16706587

>>16706504
what do they taste like?

>> No.16706599
File: 192 KB, 1200x900, black pudding.jpg [View same] [iqdb] [saucenao] [google] [report]
16706599

>>16706548
>>16706533

We call it black pudding in the UK

Basically a sausage made from blood, fat and a shit tonne of spices/seasoning, which make up most of the flavour

Well worth a try alongside bacon, eggs, toast and whatever else you can fry up

>> No.16706604

>>16706599
Forgot to add, it's also heavy in grains like oatmeal, but guess it varies on the kind you buy

>> No.16706657

>>16706587
Kind of a meaty, lightly minerally taste with a dense texture.
They're convenience store/ gas station food and somewhat rare these days.

>> No.16706658
File: 435 KB, 1200x1800, peche-thon.jpg [View same] [iqdb] [saucenao] [google] [report]
16706658

>>16704887
>Paling int groen
My grandpa made a mean version of this, shame proper eel is hard to get.
Have this Belgian abomination, mayo tuna stuffed peaches.

>> No.16706667

>>16704841
Lingonberry jam, and blood pudding fuckin yum. Swede? Nord? Dane?

>> No.16706674
File: 472 KB, 1024x683, istockphoto-1058748894-1024x1024.jpg [View same] [iqdb] [saucenao] [google] [report]
16706674

Şırdan.
stuffed abomasum.
apperently tastes nice.

>> No.16706688

>>16706658
that looks pretty good

>> No.16706705

>>16706674
Haha when I was out drinking over there,wwe went to this place for some sheep lung and brain soup. Shit was cash.

>> No.16706715

>>16706705
over where?

>> No.16706858
File: 256 KB, 2048x2048, Cornish-Pasty-5-square-edit-2-scaled.jpg [View same] [iqdb] [saucenao] [google] [report]
16706858

You guys probably aren't too excited by a cornish pasty conceptually but it's a very elegant dish - completely perfect as is. If you can find lard and turnip you can easily make it yourself. Quality of the beef is key - skirt steak traditionally. Generous with the pepper.

>> No.16707020
File: 180 KB, 640x457, 1626135442792.jpg [View same] [iqdb] [saucenao] [google] [report]
16707020

>>16706599
>Basically a sausage made from blood, fat and a shit
Sounds yummy...

>> No.16707074

>>16707020
While it doesn't look that appetizing it is indeed very delicious. I'm pretty sure every country has their own version of blood sausage/pudding.

>> No.16707123

>>16706858
I've made these from scratch a few times but now just buy frozen ones. The only benefit I found making them is getting an incredible gravy from it, but I also enjoy ketchup on mine. It is also comfy making them in the winter. Kitchen is nice and warm and smells amazing

>> No.16707130
File: 398 KB, 1600x1600, IMG_20171016_194727_679 (2).jpg [View same] [iqdb] [saucenao] [google] [report]
16707130

for me it's mykyrokka

>> No.16707135
File: 2.92 MB, 4032x3024, 5F2DE01F-EDE3-4F5B-B3AA-5D857E7ADD9A.jpg [View same] [iqdb] [saucenao] [google] [report]
16707135

Crab chips

>> No.16707164
File: 47 KB, 280x280, FB46B56A-7FC8-4BC5-B817-EC4710531EBF.png [View same] [iqdb] [saucenao] [google] [report]
16707164

>>16706858
This is also the traditional lunch of the yooper, rutabagas are a bit hard to track down tho

>> No.16707179

>>16706657
I fry those up with hearts for my dog and mix it with his kibble, he loves 'em

>> No.16707186

>>16706504
My favorite part of thanksgiving is being the only person who likes the giblets

>> No.16707187

>>16707130
mmm diarrhea stew, my favourite

>> No.16707189

>>16706715
Türkiye

>> No.16707219
File: 72 KB, 312x203, Superfood by 2022.jpg [View same] [iqdb] [saucenao] [google] [report]
16707219

For me it's Ajdovi žganci.

>> No.16707223

>>16707219

extremely based. is it good?

>> No.16707235

>>16707223
It's been a long time since I've had it but iirc it tastes like a lighter black bread.

>> No.16707247

>>16707235
>Put water in a high and narrow pot. Add salt and start cooking. When water starts to boil, add all the flour at once so that you get a big lump of flour. Cook it for 10 minutes on high temperature, carefully that the mixture will not spill over the edge of the pot. After 10 minutes carefully turn the lump around and with a wooden spoon make a small hole - 2 to 3 cm in the middle of the flour lump, so that the boiling water would also spill through the hole and the flour will be evenly cooked. Cook for another 20 minutes.
this has to be the best recipe ever! i guess you slovenes are arright

>> No.16707255
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16707255

>> No.16707285
File: 55 KB, 594x450, boilded-skin-and-bones.jpg [View same] [iqdb] [saucenao] [google] [report]
16707285

>>16707020
You do realize meat has blood & fat in it and some meat is even served bloody.
Eating the muscles and stuff of the animal is technically more disgusting that something made with blood.

But if you think that's disgusting, you should probably stop eating candy, baked goods and other stuff with gelatin in it.

>> No.16707423
File: 104 KB, 1280x800, UTZ-Crab-Chips-The-Wire-2[1].jpg [View same] [iqdb] [saucenao] [google] [report]
16707423

>>16707135
Based marylandbro

>> No.16707430

>>16704841
People seem to find it strange I like peanut butter and bacon pizza.

>> No.16707551

>>16707285
> You do realize meat has blood & fat in it and some meat is even served bloody.
Yeah, the point is to MINIMIZE THOSE.
Bloody steak is fucking disgusting and pretty much for wanna be edgy psychos only

> But if you think that's disgusting, you should probably stop eating candy, baked goods and other stuff with gelatin in it.
Your picture makes it clear that this is NO LONGER THE SAME THING AT ALL unlike actual fucking blood and shit.

>> No.16707874

>>16706658
>mayo tuna
why do yuros say "mayo x" instead of "x salad"?

>> No.16708093

>>16707551
>Yeah, the point is to MINIMIZE THOSE.
You want to minimize the things that prevent meat from being dry and tasteless? You still eat the blood in the meat, you know.
Also, if you think about it eating the muscles, skin and such of animals is actually more "gross". You've just grown up normalizing eating the more gross stuff.

>Your picture makes it clear that this is NO LONGER THE SAME THING AT ALL unlike actual fucking blood and shit.
It's the same thing. Just processed. I bet if you ate a tasty dish and when the waiter said it was made using processed dogshit you would very much mind.

>> No.16708312

>>16707874
Because slathering something in mayonnaise does not turn it into a salad

>> No.16708323

>>16707551
>Yeah, the point is to MINIMIZE THOSE.
As someone who eats nose-to-tail because animal foods are highly nutritious and I find them delicious, I absolutely do not want to minimize the fat in my meat lol. What a ridiculous statement. Also, blood is great for you.

But I'm not sure why the other anon is saying steaks are bloody. Steaks have no blood in them, no matter how they're cooked. The red stuff is myoglobin (a red protein). The fact that neither of you know this means you don't know what blood looks like, which is a little baffling to me because I'm sure you've had nosebleeds in the past or something.

>> No.16708447
File: 740 KB, 700x700, dscf1853.png [View same] [iqdb] [saucenao] [google] [report]
16708447

>>16704841
Not an uncommon street food in the Philippines. Grilled blood cakes. We call them Betamax because they resemble old VHS tapes. Pretty good actually.

>> No.16708496

>>16708312
>slathering something in mayonnaise does not turn it into a salad
I don't believe you

>> No.16708519
File: 246 KB, 1200x900, 1200px-Russischer_Oliviersalat.jpg [View same] [iqdb] [saucenao] [google] [report]
16708519

>>16708312
Russians disagree

>> No.16708564
File: 241 KB, 620x841, IMG_8226.jpg [View same] [iqdb] [saucenao] [google] [report]
16708564

"Mjukost" I guess. It's a cheese spread made from a normal hard cheese melted with a chemical additive. It comes in soft metal tubes, and has about equal parts protein and fat but virtually no carbs. It has an absurdly long shelf life and doesn't really need to be refrigerated.
It comes in flavors (often with pieces of meat and herbs added) like prawn, ham, bacon, blue cheese, reindeer, and various kinds of chili. All of them go exceptionally well on crisp bread. Reindeer and chili variants are the best.

>> No.16708576

>>16708447
>Betamax because they resemble old VHS tapes

>> No.16708693
File: 71 KB, 512x341, velőspirítós.jpg [View same] [iqdb] [saucenao] [google] [report]
16708693

Fried bonmarrow on toast

>> No.16708709
File: 852 KB, 1200x800, BO5RnJFRWk8aNcMETODOSXVNiGbXQVPX4Mp.jpg [View same] [iqdb] [saucenao] [google] [report]
16708709

Chiles en Nogada

>> No.16708710

>>16708519
we eat that in iran

>> No.16709044

>>16706472
>And why is freezing integral part of the preparation?
because freezing makes it easy to cut with a saw to remove the brain, eating the brain is a big nono

>> No.16709870
File: 7 KB, 345x146, asperge.jpg [View same] [iqdb] [saucenao] [google] [report]
16709870

>>16706658
i have a good supplier of eel, and i catch them myself too from time to time. I only eat eel 5 times a year more or less though.
Yeah tuna peaches are pretty common in 'koude schotel', we also do this weird thing with ham wrapped canned white asparagus, you guys might do it too.

>> No.16709876

>>16707874
we also say tuna salad, it's pretty much interchangeable

>> No.16710462

>>16705995
Is that plantains in soup?

>> No.16710678

>>16708447
Idunno why but i can only imagine the texture being like a marshmallow

>> No.16711043

>>16706587
Like spicy fried chicken, the meat itself has a rich more meaty taste kind of like a pice of dark meat that's really close to the bone.
The texture is kind of weird but not bad.
It's like thin layer fat over a thin layer of cartilage over a small chunk of rich dark meat.

The first few bites are weird but once you get used to the texture it's pretty good.

The other guy is right it's usually found in gas station food stalls in the southern u.s. not as common today but you can find them in most small southern towns still.

It was traditionally poor farmer food when you slaughter the chickens no one would buy that part so they would season the shit out of it and deep fry it, that will make anything taste ggood. it got more popular during the depression because of how cheap it was then soon road side stands and gas stations would sell it next to boiled peanuts, beef jerky, pork rinds, and pickled eggs.

Their was a time when it was kind of trendy either in the 90s or early 2000 but it was very short lived because of the odd texture it's never going to be main stream.

If made right and eaten hot and fresh they are pretty good the problem is the only time most people get them in from a gas station where they have been sitting in a warmer all day so they are dry and chewy.

>> No.16711053

>>16708564
Russian Cheese wiz with meat paste hmmm
I don't know if cringe or based but I'd try it.

>> No.16711062

>>16708709
Sounds fucking awesome it's like an alternate chili rellenos

>> No.16711066

>>16705286
>well, after 30 years of fun I think I'm finally ready to settle down now.

>> No.16711200
File: 10 KB, 480x360, the man has two first names.jpg [View same] [iqdb] [saucenao] [google] [report]
16711200

i don't believe a single one of you. except this guy >>16707135

>> No.16711244

Poland here, I'm not sure if we've got something super weird, but I guess:
>Żurek (soured rye soup)
>Czernina (duck blood soup - no one eats it nowadays though)
>any meat in savory aspic
>blood sausage

>> No.16711268
File: 136 KB, 1462x976, kiwi mince pie.jpg [View same] [iqdb] [saucenao] [google] [report]
16711268

>> No.16711272

>>16709870
i've never tried canned asparagus, i imagine it could even be better than real asparagus

>>16708709
that looks fire as hell, pomegranate is great. what's the white sauce?

>>16708693
where's that from? i've never had bone marrow by itself. looks tasty af.

>> No.16711347
File: 289 KB, 581x630, 1631937236195.jpg [View same] [iqdb] [saucenao] [google] [report]
16711347

>>16705100
I've had these at red lobster

>> No.16711555

>>16707551
Cringe post, stop posting on /ck/ until you learn how to not have a child's palette

>> No.16711712
File: 461 KB, 718x722, Screenshot_20210918-101000_Google.jpg [View same] [iqdb] [saucenao] [google] [report]
16711712

Bringing out the big guns

>> No.16711716

>>16704887
Looks fine to me. No worse than a curry from an Indian place. (I think Korma has spinach?)

>> No.16711895

>>16709870
White asparagus wrapped in ham served with hollandaise and potatoes is extremely popular in Germany too. Although you use fresh asparagus. People really go crazy for it in spring/asparagus season even though asparagus is pretty expensive.

>> No.16711914
File: 169 KB, 900x600, ItemImage_7644_(0).jpg [View same] [iqdb] [saucenao] [google] [report]
16711914

stuffed sheeps intestine and stomach
sometimes a little sheeps tongue on the side

>> No.16711937

>>16711712
That's not weird. It's just trashy.

>> No.16711953

>>16707135
These are just chips seasoned with old bay aren't they?

>> No.16712039
File: 2.78 MB, 1280x961, czernina.png [View same] [iqdb] [saucenao] [google] [report]
16712039

>>16704841
Czernina is a polish duck blood soup, sometimes not only duck but also hen, pig or rabbit blood can be used. Some psychopaths also serve it with canned fruits and shit. This soup was so hideous that 19th century polish people, when wanting to subtly reject a man that was trying to marry their daughter they gave him this abomination when having him for dinner. It was like a secret "no way fag" in the form of a dish

>> No.16712047

>>16712039
>Some psychopaths also serve it with canned fruits
Sound pretty Silesian too me.

>> No.16712049

>>16712047
Silesian diet consists mostly of coal so i wouldn't be surprised

>> No.16712056
File: 132 KB, 610x610, i20100-tripes-au-vin-blanc-de-micheline[1].jpg [View same] [iqdb] [saucenao] [google] [report]
16712056

Beef stomach in white wine, carrots and onions with potatoes on the side.

>> No.16712202

>>16712039
how does it taste, how does the cooked blood taste in general?

>> No.16712219
File: 2.60 MB, 4833x3266, external-content.duckduckgo.com.jpg [View same] [iqdb] [saucenao] [google] [report]
16712219

Langue de bœuf.

>> No.16712401

>>16711895
yeah we have the same asparagus craze here in Belgium

>> No.16712470
File: 2.93 MB, 640x360, 1631217835684.webm [View same] [iqdb] [saucenao] [google] [report]
16712470

>> No.16712488

>>16705126
Those go well with road apples, try it out sometime.

>> No.16712495

>>16712039
Looks like a hand that's gonna come out and grab. FEED ME!

>> No.16712609

>>16712219
everybody has their variation of tongue Jean-Pierre.
post a dish.

>> No.16712726

>>16704841
bloodpudding is pretty shit, but blood pancake is amazing and is basically the same shit

here's the recipe for you ja/ck/s
half a litre blood
half a litre milk
3-4 eggs
150 g flour
salt
300-400 g diced bacon
butter

oven on 200 C

half cook the bacon in the oven in butter so it will cook with the rest (might not be necessary depending on the size of your chunks), then mix everything else as a batter
fry the bacon in a oven pan (one of those that span the entire oven), then pour in the batter after a few minutes, then let it cook for 20 minutes

serve with lingonberry jam, which you probably can get at ikea, it's the ideal jam for all kinds of meats and savory dishes

>> No.16712734
File: 2.06 MB, 1054x834, 853345.png [View same] [iqdb] [saucenao] [google] [report]
16712734

Errr...
Included in a thread on eating challenges

>> No.16712751

>>16705251
it's crazy to consider it exotic, considering that slow cooked meat naturally separates into gelatin

>> No.16712765

>>16707285
>technically more disgusting

im not sure that's how it works

>> No.16712940

>>16712734
my only issue with this is the amount of food
couldn't finish that all in one sitting

>> No.16713133

>>16705286
Never seen food with handle bars before, I mean I assume that's how you eat it?

>> No.16713258

>>16712940
I find breakfast's rather disarming after a while in terms of capacity. Maybe because it turns rather gloopy after you've finished 3/4 of it.
Thanks tho anon (i think that's what you meant?)
it was
4 sausage
5 bacon
3 scrambled egg
3 fried egg
2 black puddings
1 thin steak
chips/fries
i think 4 hash browns
1 (one) can of beans

>> No.16713941
File: 484 KB, 2000x1337, Scrapple.jpg [View same] [iqdb] [saucenao] [google] [report]
16713941

>>16704841
while I don't think its that odd I see many react in revulsion whenever scrapple is posted, but its good shit, little bit of grits and an egg on the side if a nice breakfast though its kinda heavy.

>> No.16713962

>>16705100
been meaning to make it but I am in bad health and haven't made anything since baking 100 buns for a wedding a couple weeks back.

>> No.16713981

>>16705167
shame chicken hearts are so small so unless you butcher dozens of chickens you hardly even have enough. you ever had dear heart or tongue? tastes just like beef heart and tongue respectively, though they both need a really long time to cook or they are tough, and for tongue you need to peel off the outer hard layer.

>> No.16714094

>>16708564
I can't find an image that looks like what I am thinking of but at an Amish place we get these small tubs of Schmierkase, I know its called that but when I search it I find stuff that looks more like cream cheese, but the Schmierkase I know looks a lot like that Mjukost, adding a little meat and herbs to Schmierkase sounds good so Mjukost sounds pretty good too.

>> No.16714113

>>16708693
that looks pretty good, I know bonemarrow is very soft fat so I had thought if you fried it it would melt, guess not, and its supposed to be full of nutrients.

>> No.16714127

>>16711712
the shame of Ohio

>> No.16714132

>>16712488
>road apples
jej

>> No.16714148

>>16707020
>Deliberately misquoting
You're not funny or clever

>> No.16714159

>>16705995
I remember your thread.

>> No.16715423

>>16707130
That looks like garbage. I want to make it.

I know this was a couple days ago, but can you hook me up with a recipe?

>> No.16715432

>>16708447
Roadside barbecue was pretty great in PI. I was a teenage white boy tourist, but was down to try everything. The trick is just pointing and buying and eating, and not asking what it is.

>> No.16715437

>>16708564
Euros are never allowed to make fun of American cheese again after this.

>> No.16715461

>>16715437
Yes we are.

>> No.16715478

>>16704887
To me it just looks like something covered in pesto

>> No.16715484

>>16705126
Praire oysters are something completely different, an anti-hangover cocktail

>> No.16715496

>>16707285
Bloody steak doesn't actually have blood, you fucking retard. Animals get completely bleed out after slaughtering

>> No.16715501

>>16704867
Where are their teeth?

>> No.16715548

>>16715501
They're removed and sold to the chinks who grind them as magical powders to give them big boners.

>> No.16715599

>>16715484
Oh pardon me, I just fucking live here and we call them prairie oysters.

>> No.16715802

>>16712039
I feel like everyone in Poland knows this exists and the secret sign of rejection trivia but no one has actually tried it. seems like it's almost extinct

>> No.16715944

>>16706599
a gooey fried egg on top of black pudding is really nice

>> No.16716029

>>16713941
I just polished off a homemade scrapple, egg, and cheese myself. Breakfast of the gods!

>> No.16716118

>>16705100
These are super good and make me think of my brazilian e-gf!

>> No.16716155

>>16716118
>brazilian e-gf
anon...

>> No.16716162
File: 48 KB, 795x450, csm_IMG_20190521_114426_c793ac3f_90ea_4136_a3a8_54206a05fd3f_c_208bd1cb47.jpg [View same] [iqdb] [saucenao] [google] [report]
16716162

>>16704841
Dithmarscher Mehlbüddel, a big wheat dumpling served with cherry sauce. popular in some regions of northern germany

>> No.16716172

>>16716155
D:
Y-yes anon?

>> No.16716178
File: 58 KB, 960x720, 317D6C4B-A440-4230-AF36-CA0255E87CA5.jpg [View same] [iqdb] [saucenao] [google] [report]
16716178

>>16704841

>> No.16716180

>>16716162
Sounds awesome reminds me of the plumb dumplings my Austrian grandmother would make

>> No.16716183

>>16716172
I by default assume any e-gf to probably be scamming you, in this case possibly for US citizenship, and alternatively I expect she has a penis, because thats just the way the internet works.
>>16716178
I drove by altoona once, I almost wish I had stopped to try and find a place to get some of that pizza but it was 9 hour drive to a wedding and I didn't want to spend a second longer in that car than I needed too.

>> No.16716191
File: 53 KB, 780x520, Galette-complete.jpg [View same] [iqdb] [saucenao] [google] [report]
16716191

Galette complète

>> No.16716202
File: 75 KB, 634x357, 90E55B34-466E-4B62-A8BB-709FA955A470.jpg [View same] [iqdb] [saucenao] [google] [report]
16716202

>>16704841
Fried rattlesnake

>> No.16716217

>>16716202
Id definately try that

>> No.16716226

>>16716183
Those were my first thoughts as well but it's been almost a year of calling and requested pics and all that (and seeing her very unphallic pussy), so unless she's an impossibly good catfish or has some weird long con strategy to get money out of me (she doesn't even want to come to america), I don't really doubt that it's real.
I had something even stranger happen once. I was being a dumb lonely degenerate and paid for like 45 dollars worth of stuff from this e-whore when I was 17. She told me a lot how hot and cute I was, and that she really liked me. I thought this was all her strategy for getting people to pay her, but at some point I told her I wasn't planning on spending anymore, and she didn't stop. She sexted me and sent whatever I wanted all day for like 2 weeks before she started talking about moving up to my state and starting a real relationship and I decided to end it. It was very bizarre and I don't really know what happened.

>> No.16716238

>>16716226
well then, good on ya anon, and good luck.

>> No.16716243

>>16715802
Same in Germany with all the blood dishes besides blood sausage.
My dad always tells a story of my grandfather, who once made Schwarzsauer, which is a soup/stew made from pig or poultry blood and trashy meat parts, vinegar, root vegetables and spices and it was the most disgusting food he ever saw/smelled. While his parents otherwise always forced him to eat everything his mother also thought it was just disgusting and refused to eat it. My grandfather ate this shit for 3 days when my grandmother finally threw it away.

>> No.16716270

>>16715501
Teeth are eaten like nuts. You never ate teeth? You should try it.

>> No.16716278

>>16712488
I prefer underground lemons and subway mushrooms.

>> No.16716311

>>16712039
I ate czernina made from goose blood. It is absolutely fantastic, seriously. Easily one of the tastiest soups I ever tried. The only reason some people think it's bad is because they never tried it and because it's made out of blood.

>> No.16716328
File: 56 KB, 529x403, 5594136E-3087-416C-98A0-6CF2637D45FC.jpg [View same] [iqdb] [saucenao] [google] [report]
16716328

>>16704841
Hoosier reporting in

>> No.16716349
File: 674 KB, 2000x1130, muskrat dinner.jpg [View same] [iqdb] [saucenao] [google] [report]
16716349

In Maryland we eat muskrat. You have to cut out the musk glands before you cook it or it will be inedible.

>> No.16716495

>>16704841
With potatoes? Why?

>> No.16716509

>>16706474
Why are you eating out of a doggy bowl?
Are you a guantanamo inmate, and somehow fed whale for some reason?

>> No.16716533

>>16716349
who the hell in Maryland eats Muskrat

>> No.16716538
File: 22 KB, 640x352, gits-sac_batou013.jpg [View same] [iqdb] [saucenao] [google] [report]
16716538

>>16708447
>Betamax blood cake skewers
Man, the philippines is just more cyberpunk than anywhere else, huh?

>> No.16716542
File: 99 KB, 1140x798, muskratsign-1-1584122708.jpg [View same] [iqdb] [saucenao] [google] [report]
16716542

>>16716533
They sell it at restaurants here.

>> No.16716546

>>16711914
So... Sausage?

>> No.16716552
File: 1.79 MB, 4032x2268, muskrat festival prep.jpg [View same] [iqdb] [saucenao] [google] [report]
16716552

>>16716533
>>16716542
Also you can go to the Maryland Muskrat Festival

>> No.16716553

>>16712734
Remove the fries and avoid overcooking the eggs and it would be nice.

>> No.16716575
File: 182 KB, 1200x630, DSC06667[1].jpg [View same] [iqdb] [saucenao] [google] [report]
16716575

Lamprey.
Put live ones in a big ol bucket along with a shitton of salt and stir with a wooden branch until dead. Excess slime is pulled off with your hands and then they're put on a flat cast iron grill.
They're eaten whole, guts and all, though most don't eat the head as a lot of salt gets into the mouth.

>> No.16718074

>>16716575
would try at least once

>> No.16718097

>>16716552
That’s a lot of fuckin muskrats

>> No.16718121
File: 261 KB, 800x448, catch-eat-nutria.jpg [View same] [iqdb] [saucenao] [google] [report]
16718121

Anyone here eat nutria?
I hear they do it down in Florida and we're chockablock with them up here but I've never heard of someone eating one.
The muskrat guy made me think of it

>> No.16718142

>>16718121
is that the guy from mousetrap mondays?

>> No.16718188
File: 561 KB, 600x855, Schermafbeelding-2019-05-23-om-12.23.25-600x855.png [View same] [iqdb] [saucenao] [google] [report]
16718188

>>16709870
We do "asperges a la flamande" which is steamed/boiled white asparagus topped with a boiled egg/parsley(and other herbs)/melted butter mixture.

>> No.16718194

>>16705100
it's fucking cheese bread homie. woweee

>> No.16718227
File: 92 KB, 1980x1320, irish_potato_philadelphia.jpg [View same] [iqdb] [saucenao] [google] [report]
16718227

>>16704841
I bet you can't guess what these are made of.

>> No.16718232
File: 86 KB, 1150x724, lutong-bahay-dinuguan-1.jpg [View same] [iqdb] [saucenao] [google] [report]
16718232

>Dinuguan is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar.

>> No.16718238

>>16715423
never prepared it myself, but something like this
for blood dumblings
>0,5 l blood, either pig or cow
>0,5 l barley flour, regular wheat flour should be fine too
>1 yellow onion
>generous amount of butter, around 1/3 of a pound
finely dice the onion and saute in butter, mix the flour, blood and the onions with the butter until you have a dough that you can form loose dumblings from it, then let the dough rest in the fridge overnight if possible
for the stew
>2-3 pounds of cheap cuts of beef and/or pork, lamb should be fine too
>1-1,5 pounds of organ meat, liver, kidneys and heart are fine
>3l water or veggie/beef stock
>allspice
>salt
>potatoes
>carrots
>onions
soak the organ meat if needed, then slice them and the meat however you want, sear them, throw them to a pot with water/stock, salt and allspice and slowly cook for a few hours
when done, bring the liquid to a boil (add more water if necessary), add nice chunks of potatoes and carrots and the blood dumblings, boil for 20 minutes and it's ready to eat
finally enjoy a nice serving of mykyrokka with a glass of cold milk or for even more authentic experience, a bottle of cheap booze before assaulting your family and killing yourself

>> No.16718270

>>16718188
well since i'm a flamand i also eat them like that often lol. Was just showing another type we eat in koude schotels.

>> No.16718391

>>16705126
Okay the bull nuts I get, but whats going on with that lemon?

>> No.16718429
File: 51 KB, 1000x667, arepas.jpg [View same] [iqdb] [saucenao] [google] [report]
16718429

AREPITA AREPITA

>> No.16718664

>>16705228
Fuck outta here you fucking filthy Quebecois ta mere est une pute

>> No.16718712

>>16718232
This shit is unironically good if you don't think too hard about it.
>>16718227
I completely forgot about these.

>> No.16718793

>>16706858
can i replace turnips with potatos?
i feel like this would be great with beef, mushrooms, onions, carrots, celery, peppers, and potatos.
yeah not a pasty but still sounds like a yummy pie

>> No.16718804

>>16705228
Tourtiere is based especially Lac St. Jean tourtiere.

>>16718664
You’re just jealous of white people with a strong history and culture. You’re offended because they aren’t totally diversified yet.

>> No.16718805

>>16705228
Tourtière is awesome.

>> No.16718810
File: 986 KB, 1200x822, callos-a-la-gallega-4.jpg [View same] [iqdb] [saucenao] [google] [report]
16718810

>>16704841
Callos a la gallega.
This is top tier here.

>> No.16718818

>>16718810
Are you from spain? I had this dish once, it was octupus with salt, olive oil, garlic and spanish paprika, baked. I've made it countless times now and it's so great but i cant remember the exact name.

>> No.16718822

>>16718818
Yes, I'm from the region of that dish, Galicia. Traditional food here is very good

>> No.16718825

>>16718818
That's "pulpo a feira", or also called "pulpo a la gallega"

>> No.16718855

>>16718822
>>16718825
thanks anon. Yeah always loved spanish food, very underrated. We used to have a traditional spanish restaurant here where i live with legit spaniards running the place, but they packed up shop and moved to the nearest big city.

>> No.16718902

>>16716349
uma delicia

>> No.16719076

>>16705241
I would sprinkle it with lemon or vinegar. I love meat jelly, it's so unreasonably tasty.

>> No.16719085

>>16706452
I would eat 4 now please in the middle of the night. Can't have enough, one type of food that makes me gluttonous.

>> No.16719118
File: 70 KB, 452x678, 5324AAB3-DA4C-4EC7-852D-955D2A62A4E4.jpg [View same] [iqdb] [saucenao] [google] [report]
16719118

Koshari. Basically rice, pasta, lentils, and chickpeas all in one dish, topped with fried onions and tomato sauce/garlic sauce. A shit ton of carbs if you ask me.

>> No.16719155
File: 253 KB, 1080x1620, bopis.jpg [View same] [iqdb] [saucenao] [google] [report]
16719155

>>16718232
you could pick anything weird from the wikipedia list of Filipino dishes and it would work in this thread

>> No.16719605
File: 75 KB, 730x485, 5830a9bc3245eabe21993c0a_M_027_IMG_4901.jpg [View same] [iqdb] [saucenao] [google] [report]
16719605

>>16704841

lahmajun

so fucking good

>> No.16719855

>>16704841
>>16706599
>>16707020
I fucking love blodpølse. Fry them on the pan until they are crispy outside, soft inside and serve them with syrup, sugar or honey.

>> No.16719869

>>16708564
>>16715437
>>16715461
At least those are actual cheese, and not the "artificial cheese flavoured melt product" the burger bro's are being served.

>> No.16719952

>>16716217
It tastes like actual ass and a light after taste of goat also it is tuff as shit

>> No.16720208
File: 113 KB, 780x520, Kalymnos Sea Food collective.jpg [View same] [iqdb] [saucenao] [google] [report]
16720208

>>16704841
Fried octopus ink sacs. Gives me the runs every time...

>> No.16720218

>>16705126
those aren’t bull testicles son, probably sheep or goat. Bull nuts are very big, and in short supply anyway

>> No.16720223

>>16705995
a colony of garloids? what wish did you make?

>> No.16720343
File: 575 KB, 1200x900, 1.jpg [View same] [iqdb] [saucenao] [google] [report]
16720343

Monkfish liver.

>> No.16720358

>>16718793
No. (There are already potatoes)
Like I said, don't add stuff to it and expect it to improve, it really is best kept that simple

>> No.16720483

>>16714113
It's called freezing the bone marrow before you bread it and fry it

>> No.16720489

>>16712734
What a sad, anemic looking steak they threw onto that plate

>> No.16720570

>>16716538
based batou poster.

>> No.16720612

>>16718232
I had this with a bunch of lechon when I was in Manila. Absolutely delicious food. I also really like papaitan. I impressed all my Filipino friends when I came back to Canada by saying "Yeah, I tried this, this, this, this, and balut without throwing up"

>> No.16720614

>>16718664
I'm Albertan! We're far worse.

>> No.16720628

>>16705167
I saw a recipe for beef hearts, or maybe deer hearts, and if you get rid of the webbing on a heart it looks like any odd cut of steak. Had you not told me the chicken hearts in your pic were hearts I'd have expected it to just be bits of goat or lamb or something.

I'm not very adventurous with my diet, but for the longest time my family mocked scrapple having passed by 'scrapple factories [farms]' on the way to the beach. 10 years ago I visited a friend in maryland and her mom cooked up scrapple for me. And it was good as much as fried meat/bread would be. Very inoffensive since if you blend up the offal and then fry it with bindings it hardly constitutes offal at that point.

>> No.16720633

>>16718232
that looks like a very hearty stew, and like something I would like, but not eating pig blood gravy.

>> No.16720634

>>16720483
that makes sense, its how they do deep fried butter.

>> No.16720638

>>16720633
It is EXTREMELY rich, but damn is it good. I had a thought once for making it and using it for a type of poutine.

>> No.16720645

>>16716542
Crazy. I've never heard of this and I've lived in Frederick for 6 years.

>> No.16720655

>>16707164
Kroger has them....same with Meijers

>> No.16720776

>>16707164
My friend was deployed with someone from the UP. Their sergeant ended up head butting the guy and sending him off on some shitty mission because the kid was such a massive faggot

>> No.16720985

>>16706858
im literally making this for dinner tonight, filling, cheat, easy and delicious

>> No.16721400

>>16708709
Is the sauce sweet?

>> No.16721700

>>16707551
>Bloody steak is fucking disgusting and pretty much for wanna be edgy psychos only
How did you get this impression? A bloody steak is pretty normal as a preference

>> No.16721718

>>16718805
This

>> No.16721722

>>16716328
What am I looking at?

>> No.16721738
File: 90 KB, 951x587, cantera-aguachile-geoduck-e1576307697140.jpg [View same] [iqdb] [saucenao] [google] [report]
16721738

Geoduck Aguachile. If you know you know

>> No.16721747

>>16721400
Not him but it's sweet. It's a walnut, cream,cheese, sherry sauce that sometimes is added with sugar. The filling is also combined with fruits, pork and sweet spices

>> No.16721901
File: 992 KB, 2480x1653, kanelbulle.jpg [View same] [iqdb] [saucenao] [google] [report]
16721901

Kanelbulle, so good right now that it's getting colder and darker.

>>
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