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Fishstick posted:Ortolan! Haha, it looks like a deep fried donut. Seriously though these chicks never get a break.
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Dec 17, 2013 12:06
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Probably the only food I wouldn't try is that Eskimo thing that's a seal carcass stuffed with birds and allowed to ferment.
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Dec 17, 2013 15:01
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I have three foods to share with you today from Johannesburg, South Africa. Firstly, biltong: Nobody knows why its called that. Its a salt-dried meat, something like a very high quality coriander seed flavoured jerky, but a lot drier. Its either served sliced from a slab of biltong that was once a fillet, or in a dried sausage form. Due to the fact that it looks like bark, is dried raw meat, and is typically not packaged at all, foreigners have a hard time dealing with it. Biltong, ready to be sliced. The seam of fat along the side is DELICIOUS.  Droewors (dried sausage)  Secondly, bunny chow: Nobody knows why its called that. Its half a loaf of white bread, hollowed out and filled with curry. Usually, the curry is a generic north Indian lamb, chicken or sugar beans curry. The insides of the bread are put on top.  or to the side, if you're some sort of idiot. There is no way to eat it cleanly, or with utensils. Once you start on a bunny, you are committed for the next half hour. Thirdly, the Wonder Why from Akhalwaya's. This isn't a local speciality, so much as one restaurant franchise going mad. Akhalwaya's makes Indian fast food. Kind of. Click for Menu. They make very, very good fries, and these fries find their way into the sandwiches, subs, burgers and pizzas, bringing with them spices, cheese and every other ingredient in the kitchen. To illustrate this, here is one of their more popular pizzas, the Wonder Why (nobody knows why its called that).  It has all the ingredients of a normal pizza, but includes: fries, steak pieces, two kinds of sausage I am sure don't exist overseas, mayonaisse, tomato ketchup  It is astonishingly dense. They are only around 25cm in diameter, but one person cannot finish it. You will try though. barcoded has a new favorite as of 22:55 on Dec 17, 2013 |
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Dec 17, 2013 22:50
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barcoded posted:I have three foods to share with you today from Johannesburg, South Africa. Am I missing something here? Isn't this just jerky? 
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Dec 17, 2013 23:08
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Oneiros posted:Am I missing something here? Isn't this just jerky? I've only had jerky once, but it seems biltong is better quality (its a delicacy here rather than a crappy snack), drier, and has a much more pronounced coriander flavour. Maybe the jerky I had was just lovely though, so who knows?
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Dec 17, 2013 23:18
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Yeah, all three of those look pretty tasty to me. The bunny thing looks messy but not disgusting.
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Dec 17, 2013 23:18
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barcoded posted:mayonaisse, barcoded posted:I've only had jerky once, but it seems biltong is better quality (its a delicacy here rather than a crappy snack), drier, and has a much more pronounced coriander flavour. Maybe the jerky I had was just lovely though, so who knows? Some jerky in the US is also high quality - generally, you have to buy it from specialty shops (or goons) or butchers who also make jerky, however. The stuff you find in plastic 4oz bags at every store? Yeah, that's garbage, little more than umami cardboard.
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Dec 17, 2013 23:21
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rofl flocka flame posted:Ah, balut. It's got that crunch that I'm just not into. One of the best things I have had in a Chinese restaurant in the US was Szechuan stew made with blood, tofu and intesting. First time I kind of ordered it on a dare, but turned out it was amazingly delicious! Blood cubes had the same density as the tofu, and the intestine slices were tender but chewy in a good way. Szechuan seasoning with lots of chilies and Szechuan pepper.  Pic from a GIS 
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Dec 17, 2013 23:24
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Fishstick posted:Ortolan! I don't really have any ethical problems with eating meat, but this is just showing off.
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Dec 17, 2013 23:28
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SymmetryrtemmyS posted:What is mayo like in South Africa? Is it bland generic American-style cream of eggfat, or more like Japanese mayo, sweet and runny? Something else entirely? Usually quite tangy, but not sweet - we get Japanese mayo here, and its very different from ours. The favourite is Crosse and Blackwell, which is very vinegar/mustard-y, and quite runny.  Personally I prefer Hellmann's real mayo, making me a heretic.
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Dec 17, 2013 23:31
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chaos rhames posted:I don't really have any ethical problems with eating meat, but this is just showing off. I dunno about the 'blinded' bird thing, that sounds like its some kind of scarey ritual. Duck fetus is a very regular part of Filipino diet though, I've seen them in pack lunches and whatnot.
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Dec 17, 2013 23:48
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Baldbeard posted:I dunno about the 'blinded' bird thing, that sounds like its some kind of scarey ritual. Duck fetus is a very regular part of Filipino diet though, I've seen them in pack lunches and whatnot. If I remember right the entire cloth over your head in a darkened room thing is so that you can hide your shame from God. 
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Dec 18, 2013 00:00
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AnonSpore posted:If I remember right the entire cloth over your head in a darkened room thing is so that you can hide your shame from God. Okay, that's pretty awesome though.
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Dec 18, 2013 00:03
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So here's Jeremy Clarkson eating the ortolan in case people want to see more of this poo poo. https://www.youtube.com/watch?v=NYy7xoz0FZo Quality is poo poo though.
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Dec 18, 2013 00:09
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SymmetryrtemmyS posted:What is mayo like in South Africa? Is it bland generic American-style cream of eggfat, or more like Japanese mayo, sweet and runny? Something else entirely? If you are going to try quality jerky, give a try to Big John's Beef Jerky. Good enough for me to import it from the US. Expensive but every single person that I have shared it with is hooked.
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Dec 18, 2013 05:07
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TerryLennox posted:If you are going to try quality jerky, give a try to Big John's Beef Jerky. Good enough for me to import it from the US. Expensive but every single person that I have shared it with is hooked. I personally like my home-made jerky the best of all that I've tried. I just buy skirt/flank steak when it's on sale. It gets marinated for 24 hours, then about six hours on a smoker at about 160-210 degrees. Dehydrator also works. I grew up in East Germany and there was one thing in particular that I never could stomach: Grobe Leberwurst, or rough-ground liverwurst. I like the fine ground stuff just fine, it's delicious on fresh bread. But the rough grind, blegh. You get these big chunks that take a LOT of chewing. Pic:  And then there's blood wurst, or Lose Wurst (loose wurst) or most aptly, Tote Oma (Dead Grandma).  That one actually tastes pretty good, but the concept and visuals are a bit difficult. Touching on something mentioned earlier in the thread: Mett (raw ground beef or pork) is something that was common-place when I grew up, and it still is pretty popular. Mix it with a raw egg, put it on a fresh roll, sprinkle salt & pepper and onions on it - loving delicious. 
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Dec 18, 2013 06:03
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TotalLossBrain posted:Touching on something mentioned earlier in the thread: Mett (raw ground beef or pork) is something that was common-place when I grew up, and it still is pretty popular. Mix it with a raw egg, put it on a fresh roll, sprinkle salt & pepper and onions on it - loving delicious. Raw pork and raw egg. They were trying to die of everything. edit: blah blah, yes I know it's possible to not murder yourself from that, but it's a bit more effort than cooking it.
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Dec 18, 2013 08:14
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Mett is amazing 
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Dec 18, 2013 08:36
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RosaParksOfDip posted:Raw pork and raw egg. They were trying to die of everything. Filet américain which is raw beef, egg, worcestershire sauce, capers and mayo is basically one of the national dish in Belgium. You find it everywhere from restaurants to sandwiches. Personally I prefer the tartare version, I usually go raw beef with pesto and parmesan or with foie gras and figs
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Dec 18, 2013 09:38
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TotalLossBrain posted:And then there's blood wurst, or Lose Wurst (loose wurst) or most aptly, Tote Oma (Dead Grandma). Laffing at Tote Oma! In Sweden, the custard that goes on some pastries is informally known as mormorshosta (Grannie's cough) 
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Dec 18, 2013 10:36
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RosaParksOfDip posted:Raw pork and raw egg. They were trying to die of everything. From what I've seen from hanging out in GWS either Americans are taught to be extremely panicky about food safety or your food is just less safe than ours. I made home-made filet américain with frites for an American friend one time and he put it in his mouth like it was a live granade or something. I didn't have the heart to tell him that the fresh mayo he was shovelling into his face involved raw eggs 
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Dec 18, 2013 13:26
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PiratePing posted:From what I've seen from hanging out in GWS either Americans are taught to be extremely panicky about food safety or your food is just less safe than ours. It pretty much says it all when there are Americans who say they love sushi, but only when it doesn't have raw fish.
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Dec 18, 2013 13:28
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AnonSpore posted:It pretty much says it all when there are Americans who say they love sushi, but only when it doesn't have raw fish. Or when they say they like cheese but it's actually gooey milk proteins processed in a sterile environment. Basically, besides alcohol, if it's fermented, it's bad. (It's really too bad because they are so many delicious fermented food, and it's actually what humans have been eating for a very long time). Edit; also for god's sake stop dunking your chicken in chlorine.
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Dec 18, 2013 13:34
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"Looks fine, smells fine, tastes fine" has never steered me wrong. Mother Nature gifted us with in-built sensors for a reason.
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Dec 18, 2013 13:49
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Thing is, with fermented food the definition of "smells fine" gets muddy real fast.
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Dec 18, 2013 13:59
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PiratePing posted:From what I've seen from hanging out in GWS either Americans are taught to be extremely panicky about food safety or your food is just less safe than ours. Well,if you went to my country you would probably avoid all of that. We are aware of the conditions of everything so you end being an idiot if you eat any meat raw. (I survived Mexican steak tartare! Delicious, but never again, I don't want to die making GBS threads blood).
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Dec 18, 2013 15:32
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PiratePing posted:From what I've seen from hanging out in GWS either Americans are taught to be extremely panicky about food safety or your food is just less safe than ours. It's both. Industrial cattle farming is filthy, in response people overcook stuff and we have ultra-pasteurize eggs and milk. We're also terrible homecooks, and a lot of people's only reference for food comes from horrible meals their mothers have made. 
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Dec 18, 2013 18:48
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Lonely Virgil posted:It's both. Industrial cattle farming is filthy, in response people overcook stuff and we have ultra-pasteurize eggs and milk. We're also terrible homecooks, and a lot of people's only reference for food comes from horrible meals their mothers have made. Anything from the 50's to the 70's American cookbooks are insane. Just go and look at the Betty Crocker cookbooks from back in the day and all of them look like this. It's the weirdest food you can imagine. My mom claims its because suburban, white women didn't have any sort of 'ethnic' ingredients, like say, riccotta cheese, so lasagnas were made with things like ketchup and cottage cheese. It's disgusting.
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Dec 18, 2013 19:21
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PiratePing posted:From what I've seen from hanging out in GWS either Americans are taught to be extremely panicky about food safety or your food is just less safe than ours. It's completely true to some degree. I was raised in a Sicilian family and when I got older and started spending more time at American family friend's houses I was appalled by how panicky they were with food safety. Left a gallon of milk out on the counter for 2 hours? Toss it. Little bit of mold on a piece of cheese? Toss the whole block. Meat starting to brown? Dump it. Don't eat that cookie dough, it will kill you! Are those eggs a bit runny? What are you doing!~ Meanwhile back at home I was simply 'cutting around" worms found in fruit and eating the rest.
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Dec 18, 2013 19:33
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B.B. Rodriguez posted:Anything from the 50's to the 70's American cookbooks are insane. Just go and look at the Betty Crocker cookbooks from back in the day and all of them look like this. It's the weirdest food you can imagine. My mom claims its because suburban, white women didn't have any sort of 'ethnic' ingredients, like say, riccotta cheese, so lasagnas were made with things like ketchup and cottage cheese. It's disgusting. I wanted to say you were full of poo poo, but then I remembered my father saying spaghetti wasn't commonly eaten when he was young. He also told me he remembered the very first Chinese restaurant being opened in his mid-sized town. For reference, I'm Flemish. It's really amazing how much things have changed since the sixties. It still doesn't excuse those abominations, though. I'm not familiar with traditional American cuisine, but I'm pretty sure they didn't need to resort to that. It's probably a case of aesthetics and status temporarily winning out over taste.
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Dec 18, 2013 19:36
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Phlegmish posted:I wanted to say you were full of poo poo, but then I remembered my father saying spaghetti wasn't commonly eaten when he was young. He also told me he remembered the very first Chinese restaurant being opened in his mid-sized town. For reference, I'm Flemish. It's really amazing how much things have changed since the sixties. Hahaha "traditional American cuisine." It's meat. It's just a lot of meat.
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Dec 18, 2013 19:43
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The actual ingredients that were available to them presumably weren't that different from what they had in, say, France. It's just that they apparently lacked the culinary tradition to do anything interesting with it. I would say it's not so much a 'white' thing as it is a Protestant thing. In Europe, the Dutch are also known for their poo poo food (and love of peanut butter).
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Dec 18, 2013 19:52
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PiratePing posted:"Looks fine, smells fine, tastes fine" has never steered me wrong. Mother Nature gifted us with in-built sensors for a reason. Generally, yeah. Unless I know it's undercooked or something. My immune system is kinda shot, so I have to be careful what I eat. Though, there is a large emphasis on food safety in America. I suspect it's because of things like contaminated meat getting churned out a lot and recalls of contaminated meat being voluntary. Reading a story about someone's kid who died in agony as his kidneys shut down and he couldn't even drink water because of some bad hamburger is pretty horrifying. It basically pulls a lot of responsibility off the companies that sell this food.
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Dec 18, 2013 20:18
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The US actually has a pretty strong culinary tradition (well, more like lots of vaguely related regional traditions owing to the fact that the US is the size of europe), a lot of it is modified versions of foods brought over by immigrants but a lot is home grown too. Unfortunately a ton of it went out the window once convenience foods came on the scene.
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Dec 18, 2013 20:23
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Phlegmish posted:I wanted to say you were full of poo poo, but then I remembered my father saying spaghetti wasn't commonly eaten when he was young. He also told me he remembered the very first Chinese restaurant being opened in his mid-sized town. For reference, I'm Flemish. It's really amazing how much things have changed since the sixties. Back in in the late 50's the BBC ran a fake news reel for April Fool's on the spaghetti harvest shortage in Switzerland. They had people inquiring how they could grow their own spaghetti tree.
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Dec 18, 2013 20:58
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Phlegmish posted:I wanted to say you were full of poo poo, but then I remembered my father saying spaghetti wasn't commonly eaten when he was young. He also told me he remembered the very first Chinese restaurant being opened in his mid-sized town. For reference, I'm Flemish. It's really amazing how much things have changed since the sixties. There's a part of Goodfellas that kind of touches on this, where the guy is in FBI protection and asks for spaghetti and gets egg noodles with ketchup. Basically, in America in the 50s-60s, if you weren't 'white', your food wasn't readily available to the public/suburban America.
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Dec 18, 2013 21:33
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Lonely Virgil posted:Back in in the late 50's the BBC ran a fake news reel for April Fool's on the spaghetti harvest shortage in Switzerland. They had people inquiring how they could grow their own spaghetti tree. Holy poo poo I remember watching this in my Ethnic Studies class. Martha Stewart also did a thing where she put actual spaghetti in a spaghetti squash to gently caress with people on April Fools. She also did "How to Pour a Perfect Glass of Water."
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Dec 18, 2013 21:34
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Lonely Virgil posted:It's both. Industrial cattle farming is filthy, in response people overcook stuff and we have ultra-pasteurize eggs and milk. We're also terrible homecooks, and a lot of people's only reference for food comes from horrible meals their mothers have made. Looks familiar. 
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Dec 21, 2013 09:55
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Haymaker_Betty posted:Hahaha "traditional American cuisine." Applebee's and Red Robin. That's as traditional American as it gets, and its all borderline garbage. There are incredibly great regional cuisines, like Creole, Southern style, BBQ, New England seafood, etc. But there will never be an American-style restaurant in other countries that is anything more then a joke or a local curiosity. The only exception is a American Steakhouse, which seems to be fairly popular theme but heavily depends on the quality of the meat being served.
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Dec 21, 2013 14:51
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 American cuisine you say? Bacon wrapped chicken stuffed with mac&cheese. 
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Dec 21, 2013 16:00
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