dinnerstick
Well-Known Member
yep. it's famous for triggering the reappearance of the evening's beer tally.
One food you have never had... but are curious
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jdm61
Well-Known Member
Here in Florida, small stinky fish like herring=bait. 
jdm61
Well-Known Member
Over here where I live, fish on your breakfast plate is something that your so called friends do to you when you are hung over.
But I understand why you guys have so much,. Those giant schools of herring along with cod have been a major food source for people in your part of the world for ages. Down here in the warmer part of he Atlantic, we don't have any cod and we tend to eat the fishy predators that eat our herring, sardines, etc. We have some smoked medium to large sized fish that some consider semi nasty in their raw state like mullet, amberjack or mackerel, but we have access to fresh fish year round, so there was never really much of a need to preserve it.Same for me.
Great on toast bread; I prefer it in oil though. This is the one I buy:
I eat it every once and a while for lunch, but I make Bismarckbrötchen in that case.
jdm61
Well-Known Member
Are those "cooked" just by the action of the salt like salt cod and then reconstituted in the oil?
jdm61
Well-Known Member
"You whack it down your face in one go."
Really? One bit like this?
While I would love to try itI'd need to take it a little slower on my first time
That would be a big bite!!!! Is that rock salt or onion clogging to the fish? Funky regional foods are fun. I wonder how the Scandinavians would react to folks cutting up a tuna on the back of the boat and eating it raw with soy sauce and wasabi or cleaning out a spiny lobster's bunghole using his own antenna?
jdm61
Well-Known Member
Are there any foods from your hometown or region that you have never had any inerest in trying? For me, that would have to be lamb fries from the state of my birth, Kentucky. For those who do not know what they are, they are sheep's tesicles sliced, breaded and fried. To make it even funnier/more gorse, they are typical served with white cream gravy. I'll pass. With that said, I have never tried a couple of the other Kentucky dishes, burgoo and mutton BBQ and would like to.
With that said, I have never tried a couple of the other Kentucky dishes, burgoo and mutton BBQ and would like to.
I like to dry rub a lag of lamb & smoke it a few hours with ash wood in my pit. Add a ham & you've got Easter dinner. My family loves it!
jdm61
Well-Known Member
I have had lamb prepared in a goodly number of ways, but never mutton. BBQ'ing lamb might be considered cheating because it tends to be a high quality meat that does not need hours of flavor and tenderness enhancing abuse.
I grilled boneless leg of lamb twice already this week. Outstanding flavor, cooked to rare - medium-rare. In fact, I just cut up about 20 pounds of the stuff in to small pieces, removing fat and gristle, for use in making curries during the winter. My freezer is a bit packed now!
Lamb is also a lean meat with the fat on the outer carcass, like a deer. So it can dry out if ill-prepared. Low & slow just adds more tenderness & layers of flavor.
dinnerstick
Well-Known Member
yeah... lamb/mutton shank, slow cooked on the bone....
Jacob_Marley
Well-Known Member
scousers
Jacob_Marley
Well-Known Member
When I get lamb it is usually for making the gyros meat (donar/schwarma) for making homemade souvlakis.
Actually I have a leg of lamb in the freezer right now that I've been procrastinating on making. Soon.
Actually I have a leg of lamb in the freezer right now that I've been procrastinating on making. Soon.
dinnerstick
Well-Known Member
err... liverpudlians?
Jacob_Marley
Well-Known Member
yeah ... actually the lamb stew they are named for (scouse).
Jacob_Marley
Well-Known Member
... while I'm at it ... scousers ... (ok, a bit silly ... but here it is anyway)
[ame]https://www.youtube.com/watch?v=sBYlXfjKru4[/ame]
(apologies for being so OT)
[ame]https://www.youtube.com/watch?v=sBYlXfjKru4[/ame]
(apologies for being so OT)
dinnerstick
Well-Known Member
ah- i know it as lobscouse! gotcha
IMO, you're not missing much.
I've had it at a few Japanese restaurants and I was just "Meh" about it.
gratus fermentatio
Well-Known Member
When I was a kid, my mom would bake it in the oven, peel it & slice it, sometimes she'd boil it. We'd usually have it with mashed potatoes & gravy, but the leftover tongue would be sliced for sandwiches.
Regards, GF.
drainbamage
Keep HBT weird.
I haven't tried it, but I've seen a couple delis that just serve it as lunch meat on a sandwich.
gratus fermentatio
Well-Known Member
Uni is...
Interesting. It's not bad, a little sweet & extremely creamy in texture. I like the flavour, but the texture isn't my fav. It's definitely worth trying at least once though, just to see if you like it. My Fav is Ikura (salmon roe), I could eat a bowl of it with a spoon.
Regards, GF.
Boil or corn it, I don't think you would get god results on a grill.
I would say I have only seen it served as sandwiches.
Drainbramage you owe it to yourself to give it a try if it's right in front of you, it's delicious!
If you're ever in an authentic Mexican restaurant, try some lengua tacos. They will slow braise the tongue, delicious. The flavor and texture are unique.
I made some authentic lengua tacos last weekend. I picked up a half cow from a farmer friend and it came with the tongue. Not hard to prepare and very tasty. Make sure you peel the membrane off the tongue after cooking and before shredding.
mikeasu
Well-Known Member
Nice...I'll say that tongue doesn't sound appetizing, but I tried a cabeza torta at a little burrito shop here in Tucson - SO FRIGGIN GOOD...I called the restaurant to find out for sure - yes, their cabeza has a bit of everything from the "head meat". Your pic makes me want to give it a try - no way my wife would have anything to do with it, more than likely.
drainbamage
Keep HBT weird.
I like most of the fish and eel I've had, but I don't like roe very much. It tastes too... briny? Like seawater. I'm not a huge fan of that flavor.
gratus fermentatio
Well-Known Member
As far as regular caviar goes, ditto; WAY too salty! But ikura isn't to my taste; neither is uni. Uni tastes a bit sweet to me, kind of like tilapia is sweet; different flavour, but the same sort of sweetness. You know, seeing how today is Friday, I think I'll go have some sushi for lunch. Sushi makes me happy.
Regards, GF.
Ya I had to plan this meal for a weekend my wife was away. She seen the package that had "tongue" stamped on it in the fridge before she left and told me I was sick haha.
drainbamage
Keep HBT weird.
I tried pork brains this weekend. Didn't taste like much, but the texture was a bit off-putting. It probably would have been better if served with something.
Apparently, fried beef brain sandwiches are a St. Louis thing, but I've lived here for 4 years and not had one. I keep trying to get the wife to go to somewhere that serves it. Maybe one day.
The image from Wikipedia makes it look decent:
dinnerstick
Well-Known Member
lots of mediterranean peeps love lamb brains, from greece, lebanon, through north africa they are a bit of a delicacy, as far as i gather. i was visiting friends for easter in greece waaaay back when, roasting the whole lamb over charcoal all day in the typical greek way, on one skewer is the lamb and on the other they stick all the organs and then wrap the intestines around to keep them all on there, and that's the snack while you're cooking. i ate that quite (offally?) happily but just chickened out of the brains, on a hugely full stomach after a day of gorging i couldn't get it into my mouth. would love to go back and try it.
gratus fermentatio
Well-Known Member
Used to be a fairly common item on the breakfast menu. Calves brains & scrambled eggs (all mixed together). At least it was common in the midwestern USA. I can remember seeing it on restaurant & truckstop "greasy spoon" menus. Seems like it was on its' way out even before BSE/CWD became an issue; now I think it's banned in some states.
Regards, GF.
drainbamage
Keep HBT weird.
Yeah, this was at a pig roast, so pretty much the same situation. The brains had been scooped out into a tray. There weren't any chips handy, so I just scooped some up with a crispy piece of skin and ate it that way. A little BBQ sauce probably would've helped.
Another friend of mine whose family raises beef cattle has fixed it this way. He says you can't tell the difference between the eggs and the brains.
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