CreamyGoodness
Well-Known Member
I'll go first.
Haggis.
Haggis.
CreamyGoodness said:I'd give it a go. I love a nice beef tartar, not sure how similar it is.
I want morels. Never had them. All the foodie blogs are talking about how it's hunting time.
DromJohn said:Grandson of Scottish Louisiana bayou folk, I gorontee, with several St. Andrews feasts, a couple North Dakota branding weekends, and Army brat in German: I can check off haggis and fried Semintal testacles, mett, beef tartar and morels.
Most recent new food: moved to a new house with a loquat tree, first harvest, yum, but a ***** to peel.
Ah, I've got it. We just planted a couple of paw paw trees. I would like to taste paw paws.
Also, Pliny the Elder.
JayDubWill said:Guess I've been lucky, I've had both mettwurst and morels, but not at the same time. Both are delicious. The mettwurst is cured and has a pleasant onion and slight smoke flavor and is typically eaten on light rye bread. The morels were pan fried in butter, salt, and pepper while camping in Oregon as a kid. I've also had them in Germany in a cream sauce with rabbit. The mushrooms were good but I didn't care for the rabbit. I've never had beluga caviar or real truffles…one day maybe…one day.
Yoop, maybe I'm erroneously attributing things to the UP I have seen elsewhere in Michigan, but how do you feel about the polish sausage culture in the polish and german neighborhoods? Some of the best (and most exotic) sausages I have had were in Roger City.
Of course, it's easy to get lutefisk, if I was so inclined.
Skip the lutefisk and go right for the Surströmming.
I want morels. Never had them. All the foodie blogs are talking about how it's hunting time.
Foie Gras. I never had the budget to try it, and now it's too late as I live in CA and think of the poor animals :cross:
There is an amazing farmer in I think its Columbia who does a cruelty-free froi that I would love to try. Basically the geese will gorge themselves during a certain time of year even if there is no gavage.
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