National Culinary Masterpieces bordering on the Unknown
- Thread starter The_root_of_all_evil
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Hm... southern cuisine eh?
I mentioned Greek food earlier, but I'll give you guys a taste of the South.
At the state fair there's always two big name items. Fried Twinkies and Elephant Ears, both of which are horrible for you and would probably kill you after repeated eatings, but regardless, they taste great.
The biggest name thing around here is Maurice Babeque which is served like regular barbeque but the difference is the sauce itself, which has a mustard base, and its all yellow. Really good, very different. I like it alot, but it might be too tangy for some people.
I mentioned Greek food earlier, but I'll give you guys a taste of the South.
At the state fair there's always two big name items. Fried Twinkies and Elephant Ears, both of which are horrible for you and would probably kill you after repeated eatings, but regardless, they taste great.
The biggest name thing around here is Maurice Babeque which is served like regular barbeque but the difference is the sauce itself, which has a mustard base, and its all yellow. Really good, very different. I like it alot, but it might be too tangy for some people.
Get thee behind me foul Tempter/temptress! especially as of today I have found I have a wheat and a diary allergy!Shirahime post=18.71599.731404 said:
everyone knows about that dishinternutt post=18.71599.730707 said:
not really sure what culinary secret dishes canada has tho.
btw gatorade is kinda nasty, it tastes a bit chalky, tho depends on what flavour you have, tho it you're drinking it more for the electrolytes and such
You have created something entirely new, "Pornkin" it is on the internet is designed to cause desire in any man and I cant have it! The definition of pornography!Shirahime post=18.71599.731440 said:
I am now having the sort of tracle based fantasies no married man should have
I'm from Aberdeen, Scotland; and a local favourite there is butteries, also known as rowies or Aberdeen rolls. The closest I can come to a description is: imagine a croissant but made with lard instead of butter, sprinkle it with salt, then jump up and down on it until it's dense and flat. Spread liberally with butter, then eat for breakfast. I've made my own (not by that method), and it's just not the same as picking them up from the bakers. My father tells me the secret is to put in three times as much salt as the recipe says: I haven't tried it yet.
Another Scottish favourite is white pudding. Oatmeal with pork fat and suet, battered, deep-fried and served with chips. Also the deep-fried Mars bar. Both of these are far better than they sound.
For all the Australians out there, I've always been curious about Vegemite. How similar is it to Marmite? Is it an acquired taste as well, or would we all fall in love with it if we were allowed any?
Another Scottish favourite is white pudding. Oatmeal with pork fat and suet, battered, deep-fried and served with chips. Also the deep-fried Mars bar. Both of these are far better than they sound.
For all the Australians out there, I've always been curious about Vegemite. How similar is it to Marmite? Is it an acquired taste as well, or would we all fall in love with it if we were allowed any?
OK, another one..The Chip Cob.
Take BIG chunks of potato, fry in fat until crispy. Cut open a cob (a crusty round bread item), slap some butter on it and place the fried potatoes inside. Coat with vinegar, salt and ketchup. Eat.
Cheese may be added for that authentic touch.
Any good meats to recommend? I've had kangaroo, squid and venison.
Take BIG chunks of potato, fry in fat until crispy. Cut open a cob (a crusty round bread item), slap some butter on it and place the fried potatoes inside. Coat with vinegar, salt and ketchup. Eat.
Cheese may be added for that authentic touch.
Any good meats to recommend? I've had kangaroo, squid and venison.
I'm Australian. Rump Steak and chips. Done properly you will have one of the best meals ever. What? Might not be fancy but done by a proper chef you will definitely enjoy the meal.
Not very Australian though, is it? Slab of cow and chips. Anything really aussie about how it's made?Reaperman Wompa post=18.71599.732560 said:
Add shrimp? Anyways we have to have a national dish and I will kill before it becomes F^cking vegemite on toast.The_root_of_all_evil post=18.71599.732563 said:
You mean the chip barm, the chip muffin, the chip batch, the chip bottom, chip bun.The_root_of_all_evil post=18.71599.732547 said:
here in the north what you describe has many names. Oh and Root I am allergic to Dates as well and dairy and evidently spelling correctly!
Ah, but that's with a soft bread. This one's rock hard.electric discordian post=18.71599.732589 said: