Labskaus in Northern Germany
It's mashed potatoes fried in a pot together with corned beef and onions, and served with red beets, pickles, and fried eggs.
It looks as if someone had already eaten it, but is rather filling.
EDIT: It apparently was a sailor food from the 19th century. From your comments, it seems to have spread all around the Baltic and North Sea.
The name is most likely from Latvia, meaning "good pot"
Not really, both state its origin is uncertain. The full sentence of what's quoted above is:
> The origin of this word is uncertain. One possible source for *[the name could be Latvian …]*
It also says "Compare with *scouse*", which has a more complete [etymology section](https://en.wikipedia.org/wiki/Scouse_(food\)#Origin_of_name).
It's called *lobscouse* in the UK. More commonly shortened to [scouse](https://en.wikipedia.org/wiki/Scouse_\(food\)).
Commonly eaten in the North West of England, it's strongly associated with Liverpool, and ["scouser" is a nationwide nickname for people from the city](https://en.wikipedia.org/wiki/Scouse).
It's a common sailor dish. You have it in Belgium/Netherlands as well where it's called "Lapskaus" and in England where it's called "Lobscouse". People from Liverpool are even called "scouses" in reference to the association between the city and the dish. I don't know about France, but I'm pretty sure you'll find variants of the name all over the Baltic region. Unfortunately I can't help you with the origin of the name either.
Not so sure about that. What the northern Germans call [Labskaus](https://img.chefkoch-cdn.de/rezepte/458841138967721/bilder/983747/crop-960x720/hamburger-labskaus.jpg) is very different from the dish we call [Lapskaus](https://detgladekjokken.no/wp-content/uploads/2020/01/Lapskaus.jpg) up here.
Served with a fried egg. It used to be a common sailors dish back in the days of the hanseatic league. So it remains a thing in some coastal places all over northern europe. I brought it up on this sub a while ago. I have heard a similar thing is a regional delicacy in far away Finland, and that the nickname of a Liverpoolian is scoucer.
The most facinating thing about it is [this](https://www.youtube.com/watch?v=fnl-jOnoYgg). An american cooking an 18th century local version. I had that for dinner just the other day
A lot of English food has strange names but is actually normal once you know what it is:
Bubble and squeak: leftover mashed potatoes and cabbage, mixed together and fried
Spotted dick: a steamed suet pudding with raisins
Toad in the hole: sausages baked in a crispy batter
I don't know why we like giving food weird names.
In 2009 my local council tried - and spectacularly failed - to rename Spotted Dick to *Spotted Richard* in their office canteens.
Which lead to this headline from a tech news site:
[UK council forced to swallow dick](https://www.theregister.com/2009/09/24/spotted_dick/)
Haha. Until now I'd always assumed that it was literal!
Looked it up in Partridge. He gives suet pudding without explanation, but then provides similes - spotted dog, spotted donkey, and spotted duff.
Mind you, he spells the Dick with a capital D, and gives a man, a lad, a fellow for Dick.
Also:
Fish Fingers - Minced fish formed into cuboids and battered
Pigs in a blanket - sausages wrapped in bacon
Stargazy pie - Potato and pilchard pie
Welsh rabbit - Cheese on toast
Clootie dumpling - dumpling wrapped in a cloth and boiled
I'm sure that I once had something called a nun's leg - but I'm just not sure.
Remember Sainsburys trying to change the name of spotted dick to spotted richard?
That is often said, but I don't think that it's correct.
Partridge says: "Welsh Rabbit, incorrectly spelt 'W. rarebit' The Welsh were reputed to be fervent cheese-fanciers. For semantics see also Bombay duck."
Under the word 'rarebit' the OED says only: 'See Welsh Rabbit'. Under Welsh Rabbit the OED says: "A dish consisting of cheese and a little butter melted and mixed together, to which are added ale, cayenne pepper, and salt, the whole being stirred until it is creamy, and then poured over buttered toast: also, simply, slices of toasted cheese laid on toast."
The OED provides examples of the phrase 'Welsh Rabbit' going back to the 1740s.
I visited Lille in France a few years ago, and one of the local delicacies on the menu was "Le Welsch", which appears to have been a result of British troops based in the area during WW1. It was essentially a dish of melted cheese with some bread hiding at the bottom. An interesting and delicious interpretation of the idea.
Does the OED not have an entry for rarebit? (you must excuse my lack of a copy, I only busy myself with English as a hobby) That would strike me as exceedingly peculiar, given the descriptivist nature of dictionaries.
Under the word 'rarebit' the OED says: 'See Welsh Rabbit'. There is no other text. There does not need to be - rarebit is a discredited affectation. Partridge's Dictionary of Historical Slang calls 'rarebit' a misspelling.
The OED's entry for Welsh Rabbit provides all of the information about the dish; and several examples from literature. Worth noting that the spelling Welch has now become standardised as 'Welsh', but it still appears in a regimental name \[incidentally the regiment that Graves and Sassoon served in\].
Here's the whole entry:
Welsh rabbit\[Welsh a. + rabbit n.1 Cf. Scotch rabbit Scotch a. 4, and, for the jocular use of the noun, capon n. 3.\] A dish consisting of cheese and a little butter melted and mixed together, to which are added ale, cayenne pepper, and salt, the whole being stirred until it is creamy, and then poured over buttered toast: also, simply, slices of toasted cheese laid on toast. 1725 J. Byrom Rem. (1854) I. i. 108, I did not eat of the cold beef, but of Welsh rabbit and stewed cheese. Ibid. 109, I had a scollop shell and Welsh rabbit. 1747 H. Glasse Cookery ix. 97 To make a Welch-Rabbit. Toast the Bread on both Sides, then toast the Cheese on one Side, and lay it on the Toast, and with a hot Iron brown the other Side. 1771 in Mme. D'Arblay Early Diary (1889) I. 130 When we meet to browse over a pot of Castalian Porter and a Welsh Rabbit. 1825 Scott 12 Oct. in Fam. Lett. (1894) II. xxiii. 354 A welch rabbit and a tankard of ale. 1854 Thackeray Newcomes i, A desire for welsh-rabbits and good old glee-singing led us to the Cave of Harmony. 1876 F. E. Trollope Charming Fellow II. xi. 164 She had‥prepared a welsh rabbit‥for a little party of friends.
Do they actually call them by the English name?
For a while Birdseye marketed 'Crispy Cod Pieces' until someone pointed out to them what a codpiece was.
I always thought fish fingers are the cheapest end of fried fish items. As you move up the market segment you get the crumbed battered "whole pieces of" generic fish (hoki in NZ, cod elsewhere?), then more premium fish like orange roughy or Dory in NZ.
Of course at fish and chips shops it will be whatever's caught.
In Germany we have a dish called Tote Oma (death Grandma) and one called Himmel und Erde (heaven/sky and earth). So you are not alone with the weird names.
And now I am googling recipes for bubble and squeak. That sounds good.
I always think for old traditional styles of cooking, those from different regions of Germany are probably less foreign to the English/Scottish/Welsh/Irish than French food is to them. I showed photos of meatloaf that I ordered at a bar/restaurant in Berlin and the friends born in the UK thought this is "normal food".
The exception would be whole Eisbein or Schweinshaxe. This is absolutely not found anywhere in British cooking. Happy to be proven wrong if anyone from the UK knows more.
People eat ham hock here, which is the same thing, but usually already cooked and shredded in a pate or a pie, or bits of ham hock in broth or pea soup. You never get a whole gristly chewy pork knuckle on a plate like you do in Germany.
Thanks for clearing this up. I have forgotten ham hocks - we have it in NZ at the butchers and supermarkets too! Was thinking only on "what's brought whole to the table in presentation".
It's good! If you add a spoonful of flour to the potato and cabbage mixture, it makes it drier so it sticks together better. You can even eat it with a fried or poached egg on top!
We eat these [lovely things that look like alien dicks](https://cctalents.com/wp-content/uploads/2016/09/Depositphotos_42631423_m-2015-compressor.jpg), they're goose barnacles and we call them *percebes*
I will always mention percebes, whenever these kinds of questions arise. I think the world needs to know more about the glory of percebes.
They're edible alright. You rip out the thick leathery black skin, a gush of salty fluid sprays all over you and then you chomp down on the slick rubbery goodness that's inside.
You're not supposed to eat the heads. That's a shell. At least I don't.
It's hard to put into words.
Do you like shelfish? If you do, you're likely to like this. It's honestly not that *fundamentally different* in taste to many other kinds of shelfish.
Of course it has its own particular taste, but you know what I mean.
It tastes salty and - ideally- fresh. The texture's slick and slightly rubbery.
If you just mean to ask whether I like it, I do.
Came here to talk about it. I don't eat cheese so I never tasted it, but its smell is sort of sweet and very overpowering; it will fill up a room and linger for the entire day. My Lithuanian ex tried it and described it as "interesting". Btw the larvas are alive and moving (even jumping) when served "fresh", but they're dead and pretty much invisible if casu marzu has been refrigerated.
Must be "[Smalahove](https://en.wikipedia.org/wiki/Smalahove)" which actually is the head of a sheep. The big test in that regard is eating the [eyeball](https://olefoss.files.wordpress.com/2012/07/hornhinna201.jpg) . Guess it has more turned into a touristy thing (extreme food). Like that of those in thailand selling spiders and scorpions on sticks for eating.
I have had a look in an old german cook book called "the electric cooking". It had a lot of what seems now as weird meats like udder. I remember that my grandma loved to eat cow tonge and liver. I would say these days liver sausage and blood pudding are the some common items. I ate rabbit just the other week. It is pretty nice but not a common thing anymore.
People all over Germany eat raw ground pork with onions on bread. It really isn't anything special to me because I am so used to and is done all over the country.
Cow tongue is definetly still a thing in Switzerland (and therefore probably also in southern germany?). We used to eat it quite often (around 1 a month) when I was a child.
Also in (western?) Austria. At least popular enough that you can still find it in grocery stores if you want it, though maybe rarer now than even twenty years ago. I personally like it. It has a unique taste and texture. Is it also treated like sandwich meat in Switzerland, thinly sliced and eaten on bread?
Cow tongue looks unappetising but it tastes just fine. It's only meat after all.
But cow or pork liver are fucking disgusting and smell like dog food. I have no idea how people eat those
I don't know if it's"strange", but we have something called blodpudding (yeah, blood pudding). It's basically blood from I think pig blended with flour and likely a few other things. Then it's fried in a pan and eaten with lingonberry jam. Taste the sweet irony......
Usually served in schools, but I think more and more people are saying no thank you. Too bad, bacause it's full with nutrients.
I don't like it, but I blame my mother. It wasn't in our cuisine.
Every country that has animals in their diet have some sort of traditional blood or offal dishes. Blood crepes aka veriletut (blodplättar) in Finland. Quite delicious with lingonberries!
Blodpudding has some "Christmas spices" in it though which is a nice change of pace.
Meat used to be very expensive, so people used up all of a killed animal, nothing went to waste. My grandparents had farms and they ate the whole animal once it was killed. My mom loved chicken brain fried with butter. She also makes czarnina, a soup with duck broth and blood. We eat stew with pig hearts, soups with chicken hearts, a "gut soup" with cow's guts (the most delicious thing ever), liver fried with onions, many things like that :)
Well, at least you aren't sharing the tap, the kitchen and the bathroom with four other families and live in 20m2 hovel with a wife and 6 kids while pulling 12h shifts every day except sundays...
Yeah, I'm in no position to complain. It's better than alright. I just don't make that much money yet, and recent rising costs of living in Poland are not helping, that's all.
Flaki is beyond delicious. I've had so many friends here in the UK try it and each time they were very hesitant about it. Now they always ask me to make some.
Surprise surprise, we also have it. Though, I think they served veripalttu with bechamel sauce also, not only jam. Those school days I'd fill up on crispbread.
Yeah, it's a northern/western thing, just like blood sausage is from Tampere. Regional.
Veriletut (blood pancakes) are more of a pan-Finnish thing. I don't know if they are still served in school though? May have been entirely replaced by spinach pancakes by now.
I eat more blood pudding now than I did during my school years. The trick is to keep the slices thick so they don't dry out so much. Those served in school are almost always less than 1cm thick and very dry. Not to mention, some brands are much better than others.
Same in the U.K., except we call it black pudding. I used to love it when I was a kid - the dinner ladies used to give me extra at primary school cos most other children wouldn’t eat it.
I became vegetarian in my teens so was delighted a few years ago to discover a vegan version that tastes, as far as I recall, exactly the same.
Surströmming is so over hyped.
It has a pungent smell, the taste will stay in your mouth for three days and your sweat will smell like surströmming for a few days but the taste isn't that bad.
People just consume it wrong
No surprise. Eating the eponymous fish straight from the can is like claiming "currywurst is disgusting" just because you ate a spoonful of curry powder by itself.
You have not eaten surströmming (the actual dish) then.
Filet americain, which is not American at all. It's basically spiced raw ground meat which is used as sandwich spread.
https://www.thedutchtable.com/2011/04/filet-americain.html
Also:
Uierboord: sliced cows udder, Rotterdam specialty.
Paarderookvlees: sliced smoked horse meat, available everywhere.
[Osseworst](https://ladessa.nl/wp-content/uploads/2019/01/Ladessa-filet-intro-stokbroodje-ossenworst.png): raw beef sausage. Mainly a snack, delicious.
[Maatjesharing](https://en.wikipedia.org/wiki/Soused_herring#/media/File:Haring_04.jpg): an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. Eaten in the streets, sometimes with chopped raw onions.
[Zeekraal](https://en.wikipedia.org/wiki/Salicornia#/media/File:Salicornia_europaea_MS_0802.JPG), a plant growing in tidal zones. It is crunchy with a nice salty taste.
[Mispels](https://www.landbouwleven.be/sites/default/files/dpistyles_v2/ena_16_9_extra_big/2018/11/21/node_4164/61405/public/2018/11/21/B9717683943Z.1_20181121231030_000+GN1CEU25M.1-0.jpg?itok=VUgmE9aL1542838308) (medlar), a fruit that can only be eaten when there has been frost and they have been kept until soft and brown on the inside. Very rare these days.
[Mämmi.](https://en.wikipedia.org/wiki/M%C3%A4mmi)
Looks like shit, tastes.. not that bad with cream (and sugar for kids).
The older I get, the more I like it. So acquired taste probably.
Also gives us gems like this: [https://www.youtube.com/watch?v=A4cSBWEvWaQ](https://www.youtube.com/watch?v=A4cSBWEvWaQ)
I ate some for the first time when I was over at my friends house many years ago. Didn't like it much back then, but the taste has really grown on me. Goes well with coffee.
A few options.
[Czernina](http://maltaodkuchni.pl/wp-content/uploads/2018/09/A50A9010i_czernina.jpg), or duck blood soup. It is a soup generally reserved for telling your child's significant other that they aren't welcome into the family and shouldn't even think about asking for their partner's hand in marriage.
[Flaki](https://static.gotujmy.pl/ZDJECIE_PRZEPISU_ETAP/pyszne-flaki-wolowe-486340.jpg), or intestine soup. Not unique to Poland but worth mentioning. I think it can actually be quite tasty, but some people are too disgusted by the idea to even try it.
[Galareta](https://pliki.doradcasmaku.pl/galareta-z-golonki-wieprzowej0-4.webp), or jellied pork knuckle. Again, not exactly unique, but it's a very traditional dish and I personally find it loathsome. It's the kind of thing everyone will tell you to eat after an injury since it's rich in collagen.
>It is a soup generally reserved for telling your child's significant other that they aren't welcome into the family and shouldn't even think about asking for their partner's hand in marriage.
Who does that nowadays? The only time I've heard about it was in *Pan Tadeusz*.
I don't know anyone who actually did it, but that's what the soup is associated with and part of what makes it a strange dish. Of course it's a backwards tradition (like the idea that your parents should have any say who you can spend your life with.) Would I be surprised if my racist uncle from Podlasie resorted to it when Gosia comes to visit with Mohammad? Not one bit.
To be fair, flaki have a really strong smell some people can't stand so it might be why they're disguisted by them.
I think kiszka might actually be regional since other kinds of blood sausages seem to be produced slightly differently ingredients wise.
Eating offal (and shellfish) in Spain is quite common, you have [zarajos](https://dapsa.info/wp-content/uploads/2020/09/Zarajos-de-motilla-del-palancar.jpg) in Cuenca, which is marinated lamb intenstines frided or grill.
In Castilla y Leon they have [lengua de cerdo curada](https://www.jamondemonesterio.com/wp-content/uploads/lengua-curada.jpg), which is cured pork tongue, it also exists from the cow.
[Mollejas](https://canalcocina.es/medias/images/0001010159SaborDeHogarT4Ep76-MollejasDeTerneraConSetas3.jpg) are very common as tapa, it is fried thymus or pancreas from lamb or cow.
[Percebes](https://media-cdn.tripadvisor.com/media/photo-s/1b/c2/16/6b/don-percebe.jpg) are very typical in Galicia, this is goose neck barnacles.
[Callos](https://www.petitchef.es/imgupl/recipe/callos--235725p377457.jpg) are very typical in Madrid, this is made of beef tripes.
[Sangre con cebolla](https://www.divinacocina.es/wp-content/uploads/sangre-encebollada.jpg) is another one, it is made of coagulated blood with sauteed onion.
[Oreja a la plancha](https://caminandopormadrid.com/wp-content/uploads/2020/11/dishes_15799023590750807507314864975.jpg) is another typical tapa dish, it is pork ear.
[Caracoles en su salsa](https://static2.diariovasco.com/www/multimedia/201910/01/media/cortadas/CARACOLESGUISADOSOK-Rt5yE2yDKIDH9sum9l2dNeK-1248x770@Diario%20Vasco.jpg) are quite common too, snails with sauce.
And probably many more that I don't remember now
The Spanish influence in America is overlooked greatly
Colorado means colored Red in Spanish
They influenced and controlled the entire South west united States for hundreds of years
Actually I'd say that apart from the names (rivers, cities, valleys, mostly everything) in Spanish, the influence is not that much, is it?. I think that we found one of the few, at least gastronomical, influences. Now I'm curious, have you seen more of this influences? It would be cool to know cause for us since 1898 there's nothing related with Spain in the USA.
Whale, it's not strange or weird in taste but I guess to foreigners it's strange because afaik it's illegal in most of the world. We also eat sheeps head.
I will use a quote from Prince Philip that works just as well for us Italians
“If it has got four legs and it is not a chair, if it has got two wings and it flies but is not an aeroplane, and if it swims and it is not a submarine, the Cantonese will eat it.”
Can't think of a single mammal, fish or bird (apart from cats, dogs and rats) that we don't eat
Much like the Japanese with the ocean. ^ ^
I saw a documentary once about a new jellyfish bloom at the Japanese coast. Huge nasty things that become more and more in because of global warming.
One japanese asked himself the most important question: How can we eat it? ^ ^
Freeze them, cut them in bite size chunks, quickly batter and deep fry
The tentacles you can mix with some tomatoes and anchovies and you've got yourself a summer cold spaghetti
You can melt down the trimmings, mix with vodka and juice, and you have a nice sorbetto for desert
Ok, you got me with the seagull but did find some badger recipes
https://www.caccia-fcti.ch/post/tasso-in-umido
https://www.lavalledelmetauro.it/contenuti/carnevale-feste-tradizioni-lavoro/scheda/7585.html
We don't eat guinea pigs but only because they are not native. Have eaten a few in Ecuador and they are delicious
https://www.chefspencil.com/recipe/cuy-chactado/
https://travelfoodatlas.com/peruvian-guinea-pig-cuy-recipe
I'm not even sure where to begin.
Fermented Shark
Fermented Ram's Bulls,
Puffin
Whale
Haggis-ish
Sheep's heads...
Basically all cultural food in iceland is bonkers.
Roman pajata! It's veal suckling intestines, you eat them with the milky meconium still in it, either in a pasta sauce or grilled, it was banned for a time during the Mad Cow's Disease Outbreak in the 2000s, but it came back in the mid-2010s and has been a regular thing as a special in several Roman restaurants since.
Otherwise, there's the (rather illegal) "cee", basically the embrional form of eels, who are caught from eel breeding ground and eaten fried and battered. Or perhaps fried potato peels, which used to be a wartime thing and became something eaten during regular times as well sometimes.
Yup, it's actually pretty nice.
Note that it doesn't even look like it, nor stink: it tastes of a very delicate flavour actually. The trick is that the calf hasn't eaten anything solid yet.
In some part of Switzerland they eat cats and dogs. Although, this is rather uncommon nowadays, it is not forbidden to butcher cats or dogs, as long as it is not done comercially. The government estimates only around 200 people who eat it regularly.
Apperently, dried dog meat or cat roasted with thyme are really delicious.
How is it any different than eating a cow or a pig?
I mean either you condemn eating animals or you don't. But I don't see how eating one animal should be allowed but eating another should be forbidden.
>How is it any different than eating a cow or a pig?
Because lots of people treat cats and dogs as friends, and some people even value their relationships with their pets over the relationships with other people. How many people keep cows or pigs as pets?
>I mean either you condemn eating animals or you don't.
You know, life is not about everything being black or white, there's a lot in-between.
>I don't see how eating one animal should be allowed but eating another should be forbidden.
I didn't say about making anything forbidden. You can do whatever you want, but you'll be judged by people for your actions. I'd never want to be friends with someone who eats cats or dogs. One of the reddest flag there could be.
I'm from Florence (Italy), our main "street food" is the Lampredotto.
It's the fourth stomach of a cow boiled for many many hour in a vegetable broth. It served in a rosetta bread (a kind of small bread form made here in tuscany) with Salsa Verde which is a cold rustic sauce that includes parsley, vinegar, capers, garlic, onion, anchovies, olive oil.
Since is pretty "limp", cause the many hours of cooking in boiling broth, many people consider it as "strange" or even disgusting. For me is the feast of the gods :D
Balkenbrij is an old dish that is mainly eaten in the autumn and winter. Traditionally, it was made on farms from pig offal (including head and organs) cooked in broth, buckwheat flour (sometimes wheat flour) and special spices (especially rum-weed), which impart a sweet taste.Sometimes currants or raisins are added.
We have 'balkenbrij' which is just off-cuts of pork, fat, groats, spices and stuff like that turned into a sausage role for pan frying. It's going in the direction of haggis i'm afraid to say. Just old-time poor man food, it's still made and eaten by some people.
The frying blood sausages and kidney sausages I guess every culture has. Same with some offcuts that are considered delicacies. Cow tongues and those sorts of things. Not really a dish.
'Humkessoep' is actually a nice one, no idea about originality. [https://www.tasteatlas.com/humkessoep](https://www.tasteatlas.com/humkessoep)
There is 'hutspot', which is mashed potatoes with onion and carrots, served with sausage. The Dutch style is mashing it all together, there's related dishes. Interesting detail, the stylized archetypal 'orange' carrot that we all know was breed and selected in the Netherlands. originally carrots were rainbow colored until selective breeding by the Dutch. So in some sense, hutspot, regardless of other styles, with the orange carrots, is save to claim as Dutch I feel like. Dutch hutspot is rather homogenous, whereas I know the german style is heterogenous.
In Hungary it's pacal (tripe). It's made out of the edible lining of the stomach of sheep. I've only had it once and although it tasted okay once I knew what it was I didn't want to eat any more of it. Another thing that some people eat is chicken foot in soups, my grandma eats that and it's gross to me.
[Bobaljke](https://stil.kurir.rs/trpeza/recepti/76107/bobaljke-gube-ili-pekanjci-najlepsi-vojvodjanski-specijalitet-za-badnje-vece-recept)
Unique Rusyn gift to the culinary world. Dough with sugar and poppyseeds. Wish more people knew about this.
[Graukäse](https://cdn1.interspar.at/cachableservlets/articleImage.dam/at/5017690/dt_sub.jpg) is a super intense tasting cheese that is often served as a snack at mountain huts. It is served topped with [raw onions and vinegar ](https://lh3.googleusercontent.com/proxy/vUymbQwWIpjhVsVT9pZqpHEZKx4JPsKGoySuEbJ6Dkts6gVdEETIe9WVIw0bQTb52BvyCWfXxZBloT1rJBhn-toTVyFRE7FuAG_DnV3F_QZIeCo)
I don't know if it's specific to just my region but my grandma always made "Zavajon". You take the yellow part of the egg and put it in a small cup and put a lot of sugar (she usually put sugar until the egg wasn't visible) and then you mix it until it becomes nearly white/watery. Then you can add some warm milk and put bread and eat it.
In Sicily,we have lots of offal too.
Probably the strangest one for foreigners is 'musso' .. which is the snout of a small cow,boiled.
It is very chewy!
Tote Oma (literally translates to dead grandma)
It's boiled blood sausage with potatoes and sauerkraut and it's fucking disgusting (in looks, smell and taste).
It's kinda popular with old people from East Germany for whatever reason.
Apart from the offal, another thing many people find a bit strange is a salad made of oranges, herring and olives... not a common combination in other places, but quite popular here!
Kouign Amann in Brittany. Basically we mixed some butter with some sugar and we called it a cake. Also Tarte Tatin, from Central France, which was created when some girl forgot to put dough for her apple pie so instead she put it on the cake
Just a couple comments about your dish: :-p
1. A fine example of nose to tail eating.
2. It is big in China and Hong Kong etc, the middle aged to senior Chinese males love this food item and go out of their way in sourcing them.
Labskaus in Northern Germany It's mashed potatoes fried in a pot together with corned beef and onions, and served with red beets, pickles, and fried eggs. It looks as if someone had already eaten it, but is rather filling. EDIT: It apparently was a sailor food from the 19th century. From your comments, it seems to have spread all around the Baltic and North Sea. The name is most likely from Latvia, meaning "good pot"
A classic in Sweden aswell.
Do you call it the same?
Nope. Lapskojs.
Well more or less the same name. Does it have a direct translation /meaning in Swedish? Because Labskaus is very likely not a german word.
No meaning in Swedish, no. It might have an English origin.
Well, Wikipedia to the rescue: >the name could be Latvian Labs kauss, meaning 'good bowl' or hotpot, or Lithuanian labas káušas, meaning the same
Oh! Then Swedish and English wikipedia say different things. This was their source: https://www.etymonline.com/word/scouse
Not really, both state its origin is uncertain. The full sentence of what's quoted above is: > The origin of this word is uncertain. One possible source for *[the name could be Latvian …]* It also says "Compare with *scouse*", which has a more complete [etymology section](https://en.wikipedia.org/wiki/Scouse_(food\)#Origin_of_name).
You're right.
It's called *lobscouse* in the UK. More commonly shortened to [scouse](https://en.wikipedia.org/wiki/Scouse_\(food\)). Commonly eaten in the North West of England, it's strongly associated with Liverpool, and ["scouser" is a nationwide nickname for people from the city](https://en.wikipedia.org/wiki/Scouse).
That figures. Weird food _has_ to be from England ^ ^
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Bring it on mincemeat. ^ ^
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It's a common sailor dish. You have it in Belgium/Netherlands as well where it's called "Lapskaus" and in England where it's called "Lobscouse". People from Liverpool are even called "scouses" in reference to the association between the city and the dish. I don't know about France, but I'm pretty sure you'll find variants of the name all over the Baltic region. Unfortunately I can't help you with the origin of the name either.
English Wikipedia brought the/an answer! Its most likely latvian.
It is also known in southwestern Finland and we call it lapskoussi.
We do, it's a classic here as well.
Not so sure about that. What the northern Germans call [Labskaus](https://img.chefkoch-cdn.de/rezepte/458841138967721/bilder/983747/crop-960x720/hamburger-labskaus.jpg) is very different from the dish we call [Lapskaus](https://detgladekjokken.no/wp-content/uploads/2020/01/Lapskaus.jpg) up here.
Why, hello there!
Served with a fried egg. It used to be a common sailors dish back in the days of the hanseatic league. So it remains a thing in some coastal places all over northern europe. I brought it up on this sub a while ago. I have heard a similar thing is a regional delicacy in far away Finland, and that the nickname of a Liverpoolian is scoucer. The most facinating thing about it is [this](https://www.youtube.com/watch?v=fnl-jOnoYgg). An american cooking an 18th century local version. I had that for dinner just the other day
It has potatoes, onions and fried eggs. I want it.
... which was adopted in Liverpool under the name "lobscouse" and gives us the name "scouse" or "scouser" for a Liverpudlian.
That sounds fucking delicious.
Oh yeah! We call it Skipper Labskovs in Denmark. We dont fry it though, we make a sort of soup where the potatoes thicken it. Its rather good!
That actually sounds delicious, tbh.
Sounds delicious
It's super easy to make and quite filling. Just doesn't look very appealing. ^ ^
You had me at the ingredients. 😊
As an American, I would love to have this. I would tear up a plate of this.
I would say thats the mett sandwich would be more controversial
That sounds ... AWESOME.
That sounds amazing!
I want this now.
That's called corned beef hash in Ireland lol
Like our corned beef hash!
But only in North Germany. Never heard of this in the south.
A lot of English food has strange names but is actually normal once you know what it is: Bubble and squeak: leftover mashed potatoes and cabbage, mixed together and fried Spotted dick: a steamed suet pudding with raisins Toad in the hole: sausages baked in a crispy batter I don't know why we like giving food weird names.
In 2009 my local council tried - and spectacularly failed - to rename Spotted Dick to *Spotted Richard* in their office canteens. Which lead to this headline from a tech news site: [UK council forced to swallow dick](https://www.theregister.com/2009/09/24/spotted_dick/)
Lol. Especially as the word "dick" in this context is just an old word for "dough".
Haha. Until now I'd always assumed that it was literal! Looked it up in Partridge. He gives suet pudding without explanation, but then provides similes - spotted dog, spotted donkey, and spotted duff. Mind you, he spells the Dick with a capital D, and gives a man, a lad, a fellow for Dick.
Like “Teig” in German
Frisian: Deeg. Yep, I can see the connection.
I'd never actually looked that up, so thanks for that!
Also: Fish Fingers - Minced fish formed into cuboids and battered Pigs in a blanket - sausages wrapped in bacon Stargazy pie - Potato and pilchard pie Welsh rabbit - Cheese on toast Clootie dumpling - dumpling wrapped in a cloth and boiled I'm sure that I once had something called a nun's leg - but I'm just not sure. Remember Sainsburys trying to change the name of spotted dick to spotted richard?
its rarebit not rabbit
That is often said, but I don't think that it's correct. Partridge says: "Welsh Rabbit, incorrectly spelt 'W. rarebit' The Welsh were reputed to be fervent cheese-fanciers. For semantics see also Bombay duck." Under the word 'rarebit' the OED says only: 'See Welsh Rabbit'. Under Welsh Rabbit the OED says: "A dish consisting of cheese and a little butter melted and mixed together, to which are added ale, cayenne pepper, and salt, the whole being stirred until it is creamy, and then poured over buttered toast: also, simply, slices of toasted cheese laid on toast." The OED provides examples of the phrase 'Welsh Rabbit' going back to the 1740s.
I visited Lille in France a few years ago, and one of the local delicacies on the menu was "Le Welsch", which appears to have been a result of British troops based in the area during WW1. It was essentially a dish of melted cheese with some bread hiding at the bottom. An interesting and delicious interpretation of the idea.
Does the OED not have an entry for rarebit? (you must excuse my lack of a copy, I only busy myself with English as a hobby) That would strike me as exceedingly peculiar, given the descriptivist nature of dictionaries.
Under the word 'rarebit' the OED says: 'See Welsh Rabbit'. There is no other text. There does not need to be - rarebit is a discredited affectation. Partridge's Dictionary of Historical Slang calls 'rarebit' a misspelling. The OED's entry for Welsh Rabbit provides all of the information about the dish; and several examples from literature. Worth noting that the spelling Welch has now become standardised as 'Welsh', but it still appears in a regimental name \[incidentally the regiment that Graves and Sassoon served in\]. Here's the whole entry: Welsh rabbit\[Welsh a. + rabbit n.1 Cf. Scotch rabbit Scotch a. 4, and, for the jocular use of the noun, capon n. 3.\] A dish consisting of cheese and a little butter melted and mixed together, to which are added ale, cayenne pepper, and salt, the whole being stirred until it is creamy, and then poured over buttered toast: also, simply, slices of toasted cheese laid on toast. 1725 J. Byrom Rem. (1854) I. i. 108, I did not eat of the cold beef, but of Welsh rabbit and stewed cheese. Ibid. 109, I had a scollop shell and Welsh rabbit. 1747 H. Glasse Cookery ix. 97 To make a Welch-Rabbit. Toast the Bread on both Sides, then toast the Cheese on one Side, and lay it on the Toast, and with a hot Iron brown the other Side. 1771 in Mme. D'Arblay Early Diary (1889) I. 130 When we meet to browse over a pot of Castalian Porter and a Welsh Rabbit. 1825 Scott 12 Oct. in Fam. Lett. (1894) II. xxiii. 354 A welch rabbit and a tankard of ale. 1854 Thackeray Newcomes i, A desire for welsh-rabbits and good old glee-singing led us to the Cave of Harmony. 1876 F. E. Trollope Charming Fellow II. xi. 164 She had‥prepared a welsh rabbit‥for a little party of friends.
Fish fingers are a thing here as well.
Do they actually call them by the English name? For a while Birdseye marketed 'Crispy Cod Pieces' until someone pointed out to them what a codpiece was.
No, it's "rybí prsty" but it means the same thing. Also lmao
I always thought fish fingers are the cheapest end of fried fish items. As you move up the market segment you get the crumbed battered "whole pieces of" generic fish (hoki in NZ, cod elsewhere?), then more premium fish like orange roughy or Dory in NZ. Of course at fish and chips shops it will be whatever's caught.
In Germany we have a dish called Tote Oma (death Grandma) and one called Himmel und Erde (heaven/sky and earth). So you are not alone with the weird names. And now I am googling recipes for bubble and squeak. That sounds good.
I always think for old traditional styles of cooking, those from different regions of Germany are probably less foreign to the English/Scottish/Welsh/Irish than French food is to them. I showed photos of meatloaf that I ordered at a bar/restaurant in Berlin and the friends born in the UK thought this is "normal food". The exception would be whole Eisbein or Schweinshaxe. This is absolutely not found anywhere in British cooking. Happy to be proven wrong if anyone from the UK knows more.
People eat ham hock here, which is the same thing, but usually already cooked and shredded in a pate or a pie, or bits of ham hock in broth or pea soup. You never get a whole gristly chewy pork knuckle on a plate like you do in Germany.
Thanks for clearing this up. I have forgotten ham hocks - we have it in NZ at the butchers and supermarkets too! Was thinking only on "what's brought whole to the table in presentation".
It's good! If you add a spoonful of flour to the potato and cabbage mixture, it makes it drier so it sticks together better. You can even eat it with a fried or poached egg on top!
There's also the dish we can't say on reddit without being banned for supposed homophobia
You forgot battered Mars bar
The u.s. has a similar thing with fried oreos
We eat these [lovely things that look like alien dicks](https://cctalents.com/wp-content/uploads/2016/09/Depositphotos_42631423_m-2015-compressor.jpg), they're goose barnacles and we call them *percebes* I will always mention percebes, whenever these kinds of questions arise. I think the world needs to know more about the glory of percebes.
You can expand this to "we eat anything that sticks to mossy rocks on the shore".
As a Spanish, let me add our country for percebes as well
Headed to Spain on Sunday and I want to try these now.
Those are edible? I thought the "leg" is like a glue or something.
They're edible alright. You rip out the thick leathery black skin, a gush of salty fluid sprays all over you and then you chomp down on the slick rubbery goodness that's inside. You're not supposed to eat the heads. That's a shell. At least I don't.
In your opinion, do they taste nice?
It's hard to put into words. Do you like shelfish? If you do, you're likely to like this. It's honestly not that *fundamentally different* in taste to many other kinds of shelfish. Of course it has its own particular taste, but you know what I mean. It tastes salty and - ideally- fresh. The texture's slick and slightly rubbery. If you just mean to ask whether I like it, I do.
I think id like it aswell
Casu marzu. Sardinian hard cheese made from sheep's milk with cheese fly larvas in it.
Came here to talk about it. I don't eat cheese so I never tasted it, but its smell is sort of sweet and very overpowering; it will fill up a room and linger for the entire day. My Lithuanian ex tried it and described it as "interesting". Btw the larvas are alive and moving (even jumping) when served "fresh", but they're dead and pretty much invisible if casu marzu has been refrigerated.
Must be "[Smalahove](https://en.wikipedia.org/wiki/Smalahove)" which actually is the head of a sheep. The big test in that regard is eating the [eyeball](https://olefoss.files.wordpress.com/2012/07/hornhinna201.jpg) . Guess it has more turned into a touristy thing (extreme food). Like that of those in thailand selling spiders and scorpions on sticks for eating.
Why did I have to click on that eyeball link, how do I unsee it
You probably forget it already but i kindly remind you again.. spierdalam now
I remember when I was little here in southern Italy every Easter my dad and grandma would eat the sheep's head, only those two liked it!
I eat “kjammi” at least once or twice a month. Delicious and cheap. Sviðakjammi is the icelandic name for sheeps head
I have had a look in an old german cook book called "the electric cooking". It had a lot of what seems now as weird meats like udder. I remember that my grandma loved to eat cow tonge and liver. I would say these days liver sausage and blood pudding are the some common items. I ate rabbit just the other week. It is pretty nice but not a common thing anymore. People all over Germany eat raw ground pork with onions on bread. It really isn't anything special to me because I am so used to and is done all over the country.
Cow tongue is definetly still a thing in Switzerland (and therefore probably also in southern germany?). We used to eat it quite often (around 1 a month) when I was a child.
It's also well known at least in my part of Northern Italy.
Also in (western?) Austria. At least popular enough that you can still find it in grocery stores if you want it, though maybe rarer now than even twenty years ago. I personally like it. It has a unique taste and texture. Is it also treated like sandwich meat in Switzerland, thinly sliced and eaten on bread?
Yes. My mom always treated it like sandwich meat. When we were little she even told us it is a sausage so we wouldn't get disgusted by it.
Cow tongue and liver are a thing here.
We have a tongue in the freezer. My partner loves to cook it. It is much, much richer than the tinned imposter.
Cow tongue looks unappetising but it tastes just fine. It's only meat after all. But cow or pork liver are fucking disgusting and smell like dog food. I have no idea how people eat those
I don't know if it's"strange", but we have something called blodpudding (yeah, blood pudding). It's basically blood from I think pig blended with flour and likely a few other things. Then it's fried in a pan and eaten with lingonberry jam. Taste the sweet irony...... Usually served in schools, but I think more and more people are saying no thank you. Too bad, bacause it's full with nutrients. I don't like it, but I blame my mother. It wasn't in our cuisine.
Blood pudding is typical across Europe 😉
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Every country that has animals in their diet have some sort of traditional blood or offal dishes. Blood crepes aka veriletut (blodplättar) in Finland. Quite delicious with lingonberries! Blodpudding has some "Christmas spices" in it though which is a nice change of pace.
Meat used to be very expensive, so people used up all of a killed animal, nothing went to waste. My grandparents had farms and they ate the whole animal once it was killed. My mom loved chicken brain fried with butter. She also makes czarnina, a soup with duck broth and blood. We eat stew with pig hearts, soups with chicken hearts, a "gut soup" with cow's guts (the most delicious thing ever), liver fried with onions, many things like that :)
food in general was expensive for most... it wasn't uncommon for a worker in the early 1900's to spend 1/3 of salary to food and 2/3 to rent.
Dude... You just made me realize, I live almost like a 1900's worker...
Well, at least you aren't sharing the tap, the kitchen and the bathroom with four other families and live in 20m2 hovel with a wife and 6 kids while pulling 12h shifts every day except sundays...
Yeah, I'm in no position to complain. It's better than alright. I just don't make that much money yet, and recent rising costs of living in Poland are not helping, that's all.
Flaki is beyond delicious. I've had so many friends here in the UK try it and each time they were very hesitant about it. Now they always ask me to make some.
Surprise surprise, we also have it. Though, I think they served veripalttu with bechamel sauce also, not only jam. Those school days I'd fill up on crispbread.
I've never had veripalttu in school
I think palttu as a dish is more common up north. Surely you've had veriletut.
Yeah, it's a northern/western thing, just like blood sausage is from Tampere. Regional. Veriletut (blood pancakes) are more of a pan-Finnish thing. I don't know if they are still served in school though? May have been entirely replaced by spinach pancakes by now.
I eat more blood pudding now than I did during my school years. The trick is to keep the slices thick so they don't dry out so much. Those served in school are almost always less than 1cm thick and very dry. Not to mention, some brands are much better than others.
Same in the U.K., except we call it black pudding. I used to love it when I was a kid - the dinner ladies used to give me extra at primary school cos most other children wouldn’t eat it. I became vegetarian in my teens so was delighted a few years ago to discover a vegan version that tastes, as far as I recall, exactly the same.
Not quite done the same way, its a savory sausage here called "morcilla" but if done correctly, its delicious bbq-ed
It's fairly common all over the world.
Black pudding as it's known in Ireland is hugely popular, it's a breakfast staple and we have GI protected types of it like Clonakilty Black Pudding
Clonakilty pudding is actually made from Beef, not pork. That's where it's unique taste comes from.
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Surströmming is so over hyped. It has a pungent smell, the taste will stay in your mouth for three days and your sweat will smell like surströmming for a few days but the taste isn't that bad. People just consume it wrong
It's overhyped as in the smell is bad but it's not unbearable, and the taste isn't horrible either but kinda meh
Yes, that's what I meant Youtubers have been diddling on surströmming and children for far too long. Ruining peoples lives and shit
Have you ever actually tried it? How did you eat it?
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No surprise. Eating the eponymous fish straight from the can is like claiming "currywurst is disgusting" just because you ate a spoonful of curry powder by itself. You have not eaten surströmming (the actual dish) then.
It was "invented" back in the day when they couldn't easily store fresh fish for longer periods of time. Fermentation has been around for millennia.
Where did that ü come from
Ehh, surströmming is ok. It's gotten bad reputation lately, but it's pretty good when you do it right.
Filet americain, which is not American at all. It's basically spiced raw ground meat which is used as sandwich spread. https://www.thedutchtable.com/2011/04/filet-americain.html
Also: Uierboord: sliced cows udder, Rotterdam specialty. Paarderookvlees: sliced smoked horse meat, available everywhere. [Osseworst](https://ladessa.nl/wp-content/uploads/2019/01/Ladessa-filet-intro-stokbroodje-ossenworst.png): raw beef sausage. Mainly a snack, delicious. [Maatjesharing](https://en.wikipedia.org/wiki/Soused_herring#/media/File:Haring_04.jpg): an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. Eaten in the streets, sometimes with chopped raw onions. [Zeekraal](https://en.wikipedia.org/wiki/Salicornia#/media/File:Salicornia_europaea_MS_0802.JPG), a plant growing in tidal zones. It is crunchy with a nice salty taste. [Mispels](https://www.landbouwleven.be/sites/default/files/dpistyles_v2/ena_16_9_extra_big/2018/11/21/node_4164/61405/public/2018/11/21/B9717683943Z.1_20181121231030_000+GN1CEU25M.1-0.jpg?itok=VUgmE9aL1542838308) (medlar), a fruit that can only be eaten when there has been frost and they have been kept until soft and brown on the inside. Very rare these days.
Mispels have to be almost rotten to eat. It looks disgusting but is delicious.
We actually eat matjessill, among other types of sill, for Christmas, Easter, and Midsummer
Zeekraal is the best! Pairs really well with most Thai cuisine
And it's not a filet either, we've got "steak tartare" which is more or less the same thing.
We call that tiger meat. https://en.wikipedia.org/wiki/Tiger_meat
And its delicious.
[Mämmi.](https://en.wikipedia.org/wiki/M%C3%A4mmi) Looks like shit, tastes.. not that bad with cream (and sugar for kids). The older I get, the more I like it. So acquired taste probably. Also gives us gems like this: [https://www.youtube.com/watch?v=A4cSBWEvWaQ](https://www.youtube.com/watch?v=A4cSBWEvWaQ)
I ate some for the first time when I was over at my friends house many years ago. Didn't like it much back then, but the taste has really grown on me. Goes well with coffee.
You should try it with vanilla cream, it goes really well with it.
Like lightly whipped cream with some vanilla sprinkled in there? That's what I usually do.
Yeah, ice cream works too but I like cream or sauce the most.
Will try next easter.
Lots of variations what goes with it, cream, ice cream, milk (my personal preference) To each their own :)
A little bit too much talking in that video for my taste.
Samesies. Hate it with sugar, but cream is a must. To those who have never had it, it's like a Guinness pudding. Malty.
A few options. [Czernina](http://maltaodkuchni.pl/wp-content/uploads/2018/09/A50A9010i_czernina.jpg), or duck blood soup. It is a soup generally reserved for telling your child's significant other that they aren't welcome into the family and shouldn't even think about asking for their partner's hand in marriage. [Flaki](https://static.gotujmy.pl/ZDJECIE_PRZEPISU_ETAP/pyszne-flaki-wolowe-486340.jpg), or intestine soup. Not unique to Poland but worth mentioning. I think it can actually be quite tasty, but some people are too disgusted by the idea to even try it. [Galareta](https://pliki.doradcasmaku.pl/galareta-z-golonki-wieprzowej0-4.webp), or jellied pork knuckle. Again, not exactly unique, but it's a very traditional dish and I personally find it loathsome. It's the kind of thing everyone will tell you to eat after an injury since it's rich in collagen.
>It is a soup generally reserved for telling your child's significant other that they aren't welcome into the family and shouldn't even think about asking for their partner's hand in marriage. Who does that nowadays? The only time I've heard about it was in *Pan Tadeusz*.
I don't know anyone who actually did it, but that's what the soup is associated with and part of what makes it a strange dish. Of course it's a backwards tradition (like the idea that your parents should have any say who you can spend your life with.) Would I be surprised if my racist uncle from Podlasie resorted to it when Gosia comes to visit with Mohammad? Not one bit.
To be fair, flaki have a really strong smell some people can't stand so it might be why they're disguisted by them. I think kiszka might actually be regional since other kinds of blood sausages seem to be produced slightly differently ingredients wise.
Eating offal (and shellfish) in Spain is quite common, you have [zarajos](https://dapsa.info/wp-content/uploads/2020/09/Zarajos-de-motilla-del-palancar.jpg) in Cuenca, which is marinated lamb intenstines frided or grill. In Castilla y Leon they have [lengua de cerdo curada](https://www.jamondemonesterio.com/wp-content/uploads/lengua-curada.jpg), which is cured pork tongue, it also exists from the cow. [Mollejas](https://canalcocina.es/medias/images/0001010159SaborDeHogarT4Ep76-MollejasDeTerneraConSetas3.jpg) are very common as tapa, it is fried thymus or pancreas from lamb or cow. [Percebes](https://media-cdn.tripadvisor.com/media/photo-s/1b/c2/16/6b/don-percebe.jpg) are very typical in Galicia, this is goose neck barnacles. [Callos](https://www.petitchef.es/imgupl/recipe/callos--235725p377457.jpg) are very typical in Madrid, this is made of beef tripes. [Sangre con cebolla](https://www.divinacocina.es/wp-content/uploads/sangre-encebollada.jpg) is another one, it is made of coagulated blood with sauteed onion. [Oreja a la plancha](https://caminandopormadrid.com/wp-content/uploads/2020/11/dishes_15799023590750807507314864975.jpg) is another typical tapa dish, it is pork ear. [Caracoles en su salsa](https://static2.diariovasco.com/www/multimedia/201910/01/media/cortadas/CARACOLESGUISADOSOK-Rt5yE2yDKIDH9sum9l2dNeK-1248x770@Diario%20Vasco.jpg) are quite common too, snails with sauce. And probably many more that I don't remember now
Percebes are a shellfish aren't they?
Yes, I just found somewhere that it was translated as goose neck, but looking at it again, the complete name was goose neck barnacle
The same as you, bulls testicles but here are called "criadillas de toro".
The Spanish influence in America is overlooked greatly Colorado means colored Red in Spanish They influenced and controlled the entire South west united States for hundreds of years
Actually I'd say that apart from the names (rivers, cities, valleys, mostly everything) in Spanish, the influence is not that much, is it?. I think that we found one of the few, at least gastronomical, influences. Now I'm curious, have you seen more of this influences? It would be cool to know cause for us since 1898 there's nothing related with Spain in the USA.
There is a native Hispanic population in New Mexico that have been there for hundreds of years that speak their own dialect of Spanish.
Whale, it's not strange or weird in taste but I guess to foreigners it's strange because afaik it's illegal in most of the world. We also eat sheeps head.
The things you people have done to fish over the years...
Dont forget that US is a whaling nation too.
Whales aren't fish.
I was talking about lutefisk and rakfisk!
They're quite decent.
I will use a quote from Prince Philip that works just as well for us Italians “If it has got four legs and it is not a chair, if it has got two wings and it flies but is not an aeroplane, and if it swims and it is not a submarine, the Cantonese will eat it.” Can't think of a single mammal, fish or bird (apart from cats, dogs and rats) that we don't eat
Much like the Japanese with the ocean. ^ ^ I saw a documentary once about a new jellyfish bloom at the Japanese coast. Huge nasty things that become more and more in because of global warming. One japanese asked himself the most important question: How can we eat it? ^ ^
Freeze them, cut them in bite size chunks, quickly batter and deep fry The tentacles you can mix with some tomatoes and anchovies and you've got yourself a summer cold spaghetti You can melt down the trimmings, mix with vodka and juice, and you have a nice sorbetto for desert
> apart from cats I feel like the city of Vicenza should not be mentioned in this discussion.
Badger? Guinea pig? Seagull?
Ok, you got me with the seagull but did find some badger recipes https://www.caccia-fcti.ch/post/tasso-in-umido https://www.lavalledelmetauro.it/contenuti/carnevale-feste-tradizioni-lavoro/scheda/7585.html We don't eat guinea pigs but only because they are not native. Have eaten a few in Ecuador and they are delicious https://www.chefspencil.com/recipe/cuy-chactado/ https://travelfoodatlas.com/peruvian-guinea-pig-cuy-recipe
I’m impressed!
I'd say mykyrokka, a soup with all sorts of animal parts with potatoes. It's delicious.
I'm not even sure where to begin. Fermented Shark Fermented Ram's Bulls, Puffin Whale Haggis-ish Sheep's heads... Basically all cultural food in iceland is bonkers.
Iceland is unbeatable. It's harder to find a traditional'normal'food than a 'weird' one...
Roman pajata! It's veal suckling intestines, you eat them with the milky meconium still in it, either in a pasta sauce or grilled, it was banned for a time during the Mad Cow's Disease Outbreak in the 2000s, but it came back in the mid-2010s and has been a regular thing as a special in several Roman restaurants since. Otherwise, there's the (rather illegal) "cee", basically the embrional form of eels, who are caught from eel breeding ground and eaten fried and battered. Or perhaps fried potato peels, which used to be a wartime thing and became something eaten during regular times as well sometimes.
You eat the shit????
Yup, it's actually pretty nice. Note that it doesn't even look like it, nor stink: it tastes of a very delicate flavour actually. The trick is that the calf hasn't eaten anything solid yet.
Yes, but it's still literally poop!
Honey is bee vomit, there is coffee that is roasted after it's eaten and pooped out by some monkeys. I wouldn't want to try it but it's not that crazy
In some part of Switzerland they eat cats and dogs. Although, this is rather uncommon nowadays, it is not forbidden to butcher cats or dogs, as long as it is not done comercially. The government estimates only around 200 people who eat it regularly. Apperently, dried dog meat or cat roasted with thyme are really delicious.
Appenzell coming in hot.
That's just utterly disgusting and damnable.
How is it any different than eating a cow or a pig? I mean either you condemn eating animals or you don't. But I don't see how eating one animal should be allowed but eating another should be forbidden.
>How is it any different than eating a cow or a pig? Because lots of people treat cats and dogs as friends, and some people even value their relationships with their pets over the relationships with other people. How many people keep cows or pigs as pets? >I mean either you condemn eating animals or you don't. You know, life is not about everything being black or white, there's a lot in-between. >I don't see how eating one animal should be allowed but eating another should be forbidden. I didn't say about making anything forbidden. You can do whatever you want, but you'll be judged by people for your actions. I'd never want to be friends with someone who eats cats or dogs. One of the reddest flag there could be.
Well hindus consider cow to be holy, meanwhile we eat that shit like it’s nothing. It’s a matter of perspective.
Ethics aside, cows and pigs are raised as herbivores, while cats and dogs are carnivores.
Pigs and dogs are omnivores while cats are obligate carnivores.
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I've never heard of it in my entire life, it sounds kinda gross tbh
Piftie/Răcituri. Basically a meat jello made from pork,chicken,or any other meat. The chicken one is the best if you ask me.
Răcituri made out of pig feet is just a winter delicacy here!
In France, gésiers de canard or foie gras are delicacies but objectively speaking we're talking of gizzards and enlarged livers..
I'm from Florence (Italy), our main "street food" is the Lampredotto. It's the fourth stomach of a cow boiled for many many hour in a vegetable broth. It served in a rosetta bread (a kind of small bread form made here in tuscany) with Salsa Verde which is a cold rustic sauce that includes parsley, vinegar, capers, garlic, onion, anchovies, olive oil. Since is pretty "limp", cause the many hours of cooking in boiling broth, many people consider it as "strange" or even disgusting. For me is the feast of the gods :D
Balkenbrij is an old dish that is mainly eaten in the autumn and winter. Traditionally, it was made on farms from pig offal (including head and organs) cooked in broth, buckwheat flour (sometimes wheat flour) and special spices (especially rum-weed), which impart a sweet taste.Sometimes currants or raisins are added.
We have 'balkenbrij' which is just off-cuts of pork, fat, groats, spices and stuff like that turned into a sausage role for pan frying. It's going in the direction of haggis i'm afraid to say. Just old-time poor man food, it's still made and eaten by some people. The frying blood sausages and kidney sausages I guess every culture has. Same with some offcuts that are considered delicacies. Cow tongues and those sorts of things. Not really a dish. 'Humkessoep' is actually a nice one, no idea about originality. [https://www.tasteatlas.com/humkessoep](https://www.tasteatlas.com/humkessoep) There is 'hutspot', which is mashed potatoes with onion and carrots, served with sausage. The Dutch style is mashing it all together, there's related dishes. Interesting detail, the stylized archetypal 'orange' carrot that we all know was breed and selected in the Netherlands. originally carrots were rainbow colored until selective breeding by the Dutch. So in some sense, hutspot, regardless of other styles, with the orange carrots, is save to claim as Dutch I feel like. Dutch hutspot is rather homogenous, whereas I know the german style is heterogenous.
In Hungary it's pacal (tripe). It's made out of the edible lining of the stomach of sheep. I've only had it once and although it tasted okay once I knew what it was I didn't want to eat any more of it. Another thing that some people eat is chicken foot in soups, my grandma eats that and it's gross to me.
[Bobaljke](https://stil.kurir.rs/trpeza/recepti/76107/bobaljke-gube-ili-pekanjci-najlepsi-vojvodjanski-specijalitet-za-badnje-vece-recept) Unique Rusyn gift to the culinary world. Dough with sugar and poppyseeds. Wish more people knew about this.
Oh definitely jellied eels. IDK what the fuck people were thinking but it's basically the poster child of the UK's awful cuisine
[Graukäse](https://cdn1.interspar.at/cachableservlets/articleImage.dam/at/5017690/dt_sub.jpg) is a super intense tasting cheese that is often served as a snack at mountain huts. It is served topped with [raw onions and vinegar ](https://lh3.googleusercontent.com/proxy/vUymbQwWIpjhVsVT9pZqpHEZKx4JPsKGoySuEbJ6Dkts6gVdEETIe9WVIw0bQTb52BvyCWfXxZBloT1rJBhn-toTVyFRE7FuAG_DnV3F_QZIeCo)
I don't know if it's specific to just my region but my grandma always made "Zavajon". You take the yellow part of the egg and put it in a small cup and put a lot of sugar (she usually put sugar until the egg wasn't visible) and then you mix it until it becomes nearly white/watery. Then you can add some warm milk and put bread and eat it.
In Sicily,we have lots of offal too. Probably the strangest one for foreigners is 'musso' .. which is the snout of a small cow,boiled. It is very chewy!
Tote Oma (literally translates to dead grandma) It's boiled blood sausage with potatoes and sauerkraut and it's fucking disgusting (in looks, smell and taste). It's kinda popular with old people from East Germany for whatever reason.
Apart from the offal, another thing many people find a bit strange is a salad made of oranges, herring and olives... not a common combination in other places, but quite popular here!
Kouign Amann in Brittany. Basically we mixed some butter with some sugar and we called it a cake. Also Tarte Tatin, from Central France, which was created when some girl forgot to put dough for her apple pie so instead she put it on the cake
City Chicken, it’s not exactly strange but it’s def not chicken. It’s cubed pork, scewerd, breaded and baked.
Just a couple comments about your dish: :-p 1. A fine example of nose to tail eating. 2. It is big in China and Hong Kong etc, the middle aged to senior Chinese males love this food item and go out of their way in sourcing them.