(7) is identical to Italian lardo (which at least one enterprising Italian restauranteur has tried to sell in this country as "prosciutto bianco").
Who is brave enough to try casu marzu?
linguoboy wrote:(11) and (12) are common in German cuisine, as is herring (at least in the North).
dorenda wrote:1. Eaten that, don't like it.
linguoboy wrote:(8) is essentially small beer, which again was ubiquitous in the West before modern sanitation.
My biggest issue with Russian food is that I hate beets so (2) and (15) hold no appeal for me at all.
I was going to say yes until I read this:hāozigǎnr wrote:Would you eat pajata?
The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces 20 – 25 cm long, which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce.
mōdgethanc wrote:On the subject of Russian food, it seems like it's the product of a poor country trying to make do with limited ingredients. I don't mind borscht and I like shchi, but otherwise it's kind of boring. Pelmeni are good though.
Actually, I'm more negative towards foods like polenta that are rustic and only held up as examples of haute cuisine because they're from a culture which is somehow regarded as being more sophisticated than others. That's BS.I don't understand people's negative gut reaction to foods that stem from a poor background. It's so snobbish. Traditional foods are eaten because they are traditional. They could be made out of cardboard, it doesn't matter.
mōdgethanc wrote:Actually, I'm more negative towards foods like polenta that are rustic and only held up as examples of haute cuisine because they're from a culture which is somehow regarded as being more sophisticated than others. That's BS.
No, I think it's understood in North America that it's a "rustic" food. But in North America, "rustic" is one of those buzzwords that really means "snobbish". (I had the best time in Tuscany last winter, it was so rustic and authentic!* People there really believe in la dolce vita.)IpseDixit wrote:That's what alta cucina does all the time, it has reinterpreted a lot of foods typical of the poorest classes, but no chef would claim that polenta comes from alta cucina and if Canadian chefs say so, then they have a problem.
katex wrote:First time poster here.
How about Opossum? http://www.turtletrack.org/Issues10/CO0 ... ssum_2.jpg
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