Really Good Foods You Probably Haven't Tried

[rs0460a]

When I was a child, Mother would go to the local deli/butcher shop/bakery on Saturday mornings and buy hard rolls (or some wonderful sour rye bread) and raw ground sirloin; we would eat that for brunch, she called them cannibal burgers (Father liked a slice of raw onion on his).

And you're still living? Goodness sakes ....

Never had steak tartare with a roll - too "exoctic" for me .....

- Ron

 

[NW-Bound]

Purslane! All these years, I have been throwing it away, without even knowing its name, leave alone that it's edible.

Hmm. Do I serve it fresh, tossed with some vinaigrette, along with baked nutria?

I would have to tell my guests to eat it, that it is not a garnish.

 

[Leonidas]

Have to run by the asian grocers and buy some more of these:

They're fruit flavored hard candies from Japan - super sweet and super fruity tasting.

 

[ladelfina]

I tried a raw leaf today of the apparent purslane today. It tasted like grass more than anything. Since it's free, I will certainly add some to my next regular salad for variety. Unless I get taken ill in the next 24 hours.

 

[flipstress]

...
We use this paste, my DW calls it tapanade, as a spread on sandwiches instead of mustard, mayo, etc. It can be made out olives, sun-dried tomatoes, mushrooms, etc. very tasty. I know they sell it at Trader Joe's.

How long does tapenade last? A friend brought us a jar from France over five years ago; we put some on crackers when we first got it, but it's still in the fridge OK, I'll throw it out and I'll get some at TJ's.

 

[flipstress]

Speaking of Trader Joe's, they have mochi ball ice cream in a package. They're the only mochi balls I've had. An aunt and uncle in AZ served us some and told us where they got them when we said we liked them.

And, speaking of something you bacon lovers have probably not tried, it is almost sacrilege on this forum to admit this, but I buy this and like it a lot:


I also love bacon but I find the veggie bacon strips easier to cook. I have the real bacon when I go out to eat for breakfast.

 

[NW-Bound]

Compared to the typical American, we are more adventurous as it comes to food. We can eat most of the food that the European eat, particularly offals. I haven't tried haggis, but don't see it as a big deal. But then, we realize that was simply because our parents fed us offals, so that was no new taste. I often get annoyed by people who grimace at offals, or exotic meat like eel, venison, crawdad, etc... But then, I would not touch bugs or crawly things.

The one time we were in Sidney, I looked up an upscale restaurant in the center of town that served aboriginal food, but in a haute cuisine style. We had the concierge made a reservation for us that night. The day of the dinner, I struck a conversation with an Aussie bus driver. I asked if he had eaten kangaroo. He made a face and said that he would not eat "road kill". By the way, the concierge had not tried it either.

We were scared into a "no show" for the dinner. I regretted now not going through with it. It costs too much now to have the chance again to try kangaroo meat.

Perhaps some Aussie members can enlighten us.

PS. Mochi balls (see above post) at Trader Joe make excellent dessert. The small portion is just right.

 

[bright eyed]

Of course now that I've taken a liking to it, I'm having trouble finding much of it in my garden!



I'll have to try those (heck DW already thinks I'm nuts). I know we have lambsquarters, but I'll check some sources - descriptions can vary from area to area.

My Dad was big on this stuff, dandelion greens, mustard greens (in those days they could be high in lead if picked from roadsides). I'm a bit more selective, but I do find this purslane to be interesting.

-ERD50

dr.oz recommended it on oprah so i'm sure it will start popping up in grocery stores...!

 

[cute fuzzy bunny]

I find the veggie bacon strips easier to cook.

You can buy precooked bacon ya know?

Besides, all you have to do is put a piece of foil on a cookie sheet, lay the bacon on it, and stick it in a 350 degree oven for around ten minutes and voila...bacon. Make the whole pound and after draining on towels put it in a ziploc bag in the fridge. Voila...bacon for a week for breakfast, blt's, crumbling on salads, yada yada yada...

 

[rs0460a]

I haven't tried haggis, but don't see it as a big deal.

It isn't. We had it in Scotland (Edinburgh) and it was served on a plate, with "neeps and tatties". It was not served in the intestines in which it is prepared (hey - just like a big sausage!).

As for "roo", hope to try it when we go "down under" next June, along with Ostrich, which I've already had, but I consider "dry". Of course, that may be the way it was prepared - grilled Ostrich steak.

- Ron

 

[mbooth]

The day of the dinner, I struck a conversation with an Aussie bus driver. I asked if he had eaten kangaroo. He made a face and said that he would not eat "road kill". By the way, the concierge had not tried it either.

We were scared into a "no show" for the dinner. I regretted now not going through with it. It costs too much now to have the chance again to try kangaroo meat.

Perhaps some Aussie members can enlighten us.

Sorry to hear that you were frightened off by the Sydney equivalent of a couple of rednecks NW. Roo meat is very rich and flavoursome, when cooked properly. Just 'bunging it on the barby' can result in a tough chew, but expertly done it is a beautiful eating experience, think venison for a comparison. I'm guessing the restaurant might have been called the Red Ochre Grill, in which case there would have been some wonderful flavours presented to you, shame you missed it. And really, it's not that 'exotic', many restaurants down here serve kangaroo, so the two locals you experienced just plain haven't got out that much

And Ron......more likely you'll get emu-meat when you're down this way, ostriches are in Africa

Cheers - Mick (from Oz)

 

[Khan]

Compared to the typical American, we are more adventurous as it comes to food. We can eat most of the food that the European eat, particularly offals. I haven't tried haggis, but don't see it as a big deal. But then, we realize that was simply because our parents fed us offals, so that was no new taste. I often get annoyed by people who grimace at offals, or exotic meat like eel, venison, crawdad, etc... But then, I would not touch bugs or crawly things.

I do have to try haggis someday. I eat things such as mammal heart and tongue and brains, and bird hearts and gizzards and feet. Don't care for liver. Rabbit, squirrel, venison, bison... One of the vendors at the local farmers' market has goat meat.

I wonder what raccoon tastes like.

My neighbor goes hunting for various things and gives me 'Bambi burgers' fresh off the grill.

 

[cute fuzzy bunny]

I like goat, its pretty good smoked or bbq'd. More or less tastes like strong lamb.

I'm going to hazard a guess that raccoon tastes like chicken.

 

[Khan]

I like goat, its pretty good smoked or bbq'd. More or less tastes like strong lamb.

I like to buy from the local meat vendors; they don't use hormones or preemptive antibiotics and their animals are a bit older (which gives a bit more flavor and texture to the meat).

I'm going to hazard a guess that raccoon tastes like chicken.

I imagine raccoon would taste like pig, since they both are omnivores and scavengers. Just a guess.

 

[rs0460a]

And Ron......more likely you'll get emu-meat when you're down this way, ostriches are in Africa

Cheers - Mick (from Oz)

Actually, I had it at my "HQ" when I was in Sweden. I doubt it was raised there ....

Anyway, I'm always open to a new "food experience", especially if it is of the "flesh" (yes, let the blood flow )....

- Ron

 

[rs0460a]

their animals are a bit older (which gives a bit more flavor and texture to the meat).

Hey, just like me ...

- Ron

 

[mbooth]

Actually, I had it at my "HQ" when I was in Sweden. I doubt it was raised there .

Ah yes, the legendary Swedish ostrich, only slightly less rare than the Arctic Bird of Paradise (I've been advised that they both taste like chicken!)

 

[mbooth]

As for "roo", hope to try it when we go "down under" next June, along with Ostrich, which I've already had, but I consider "dry". Of course, that may be the way it was prepared - grilled Ostrich steak.

- Ron

Here's a few more options for some Aussie Tucker when you're down here Ron ;-)

Um, camel steak? Tastes like beef! - Slashfood

Witchetty grub - Wikipedia, the free encyclopedia

Please wait...

Crocodile steak tail fillet, Crocodile Meat , Alternative Meats

Gagging is considered to be a tad effeminate when looking at these culinary masterpieces. But a word-to-the-wise, if anybody offers you a dish that has 'koala/echidna/wombat' in the description, run a mile, they taste 'orrible!

 

[gettingthere]

If I'm going to drink soda, it has to be this one:

Vernor's ginger ale is the best! If you're from Michigan, you know about this stuff. It seems to be spreading a bit, though. We can get it in the grocery stores in KY. Comes in diet, too.

For those who like their ginger ale strong...

This stuff will clear out your sinuses!

 

[unclemick]

Hmmm - ??

Keo Me Thai Lan Sweet Candy.

She accidentily got some with her other stuff down in New Orleans - Vietnamese market.

Interesting but some pieces have a hard brown seed in them and other pieces don't.

I'm not going to rush out to get more - but interesting anyway - I think?

heh heh heh -

fine print says tamarind flavor.

 

[rs0460a]

Hmmm - ??

Keo Me Thai Lan Sweet Candy.

She accidentily got some with her other stuff down in New Orleans - Vietnamese market.

Interesting but some pieces have a hard brown seed in them and other pieces don't.

I'm not going to rush out to get more - but interesting anyway - I think?

heh heh heh -

fine print says tamarind flavor.

Are you sure it wasen't a version of this? (noting where you bought it):

Lychee - Wikipedia, the free encyclopedia

- Ron

 

[unclemick]

Also - the late SO would get scrapple and Lebenon bologna when she could. And we had a neighbor from Michigan who got care packages of Vernor's every once in a while.

Home made hogs head cheese in varying degree's of 'hot' could be bought from guys at work once in a while.

BTW - I never could do 'boiled peanuts.'

heh heh heh - stuffed mirliton(sp), crabmeat stuffed artichoke,

 

[rs0460a]

scrapple and Lebenon bologna

Sold locally (I'm in "PA Dutch Country).

Scrapple - "Everything from the pig, except the squeal". Sliced thin, fried hard, and served with waffles, pancakes, or eggs. A bit of pancake syrup on top.

Personally, I like the "sweet" variety of Lebanon bolonga.
Seltzer's Smokehouse Meats - Welcome to Our Homepage - Lebanon bologna, bologna, summer sausage, slim slices, seltzer's bologna, smoked meats, PA Dutch Country, PA Dutch food, PA Dutch market place, PA Dutch farmers market, PA Dutch tours, Pennsylvan

- Ron

 

[NW-Bound]

Sorry to hear that you were frightened off by the Sydney equivalent of a couple of rednecks NW. Roo meat is very rich and flavoursome .. think venison for a comparison. I'm guessing the restaurant might have been called the Red Ochre Grill ... shame you missed it.

Thanks mate for the advice. Man, oh man, did I miss out.

We always want to go back to do it right. The last time we went, I was still toiling at work, and we covered both Sidney and northern NZ in 10 days. What a waste of airfare.

I am moving up this return trip to higher on my list.

About PA, and OH, we have been through both states. The supermarkets there carried a lot more variety of sausages, compared to the stores here in AZ. I guess it was the German influence. We loved it. Hey, even in the seemingly monotonous US of A, there are some subtle regional accents, if one knows to look for it.

About haggis, I thought they always use sheep stomach as the container, not the intestine. The latter may be, er, less desirable.

 

[ladelfina]

What's the outside of a sausage if not intestine? I'm not a big fan of tripe (stomach).