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Any Port in a Storm :: Dockside Dining :: On the Menu :: Totally new food
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AuthorTopic: Totally new food (Read 1,770 times)
existentialcrisis
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Re: Totally new food
« Reply #30 on Jan 6, 2010, 8:05am »		[Quote]
I found the oyster experience came very naturally to me... didn't feel like a leap of faith at all. The only concern I had in the first place was the chance of food poisoning (no time for that over the holidays!).

Oh, and I just remembered a food I really want to try for some odd reason: laverbread. I think the only way to obtain it is by ordering it over the internet from Whales (or go to Whales).
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bixaorellana
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Re: Totally new food
« Reply #31 on Jan 12, 2010, 8:46pm »		[Quote]
I had to look that up. It's not a bread! I would try that, if I had a chance, although I can't feature it served as a side dish as some of the sites showed it.
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existentialcrisis
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Re: Totally new food
« Reply #32 on Jan 13, 2010, 7:24am »		[Quote]
It is the little laverbread cakes in particular that I wish to try... basically just laver mixed with oatmeal and fried up. Would like to try it with the "cockles" ... or maybe some Glamorgan sausage (cheese sausage). I think it's crazy how these Welsh specialities are completely unknown in the world.

I think laver is the same thing as nori?
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lagatta
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Re: Totally new food
« Reply #33 on Jan 14, 2010, 2:49am »		[Quote]
I don't know whether it is the same seaweed as nori. But existential, you are from the Maritimes - you must know dulse, eaten from the Gaspé in Québec to Newfoundland. All those seaweeds are extremely good for the health, and I think they made up for the dearth of some vitamins and minerals in isolated coastal communities. I see one kind of laver is our dulse.

Welsh foods are better known in South than North America. There are a lot of Welsh people in Patagonia (southern Argentina and Chile). They of course emigrated as expert miners. Of course here more Scots, Irish and Bretons (in Québec) immigrated from the Celtic fringe.
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hwinpp
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Re: Totally new food
« Reply #34 on Jan 14, 2010, 3:40am »		[Quote]
The only Welsh food I know is the 'Welsh rarebit'.

And I've never tried it.
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existentialcrisis
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Re: Totally new food
« Reply #35 on Jan 14, 2010, 7:17am »		[Quote]
Yes I have some dulce in my cupboard right now... from the bay of Funcy. Good stuff, but a stronger saltier taste... good in stir-fries as a replacement for salt and I've even tried it toasted as a replacement for bacon on a "BLT".

Rarebit is something I'm quite fascinated with... tried making it once and I messed it up but it was still ok. Also made a pumpkin rarebit soup, which was just ok. I really want to master the stuff though...
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hwinpp
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Re: Totally new food
« Reply #36 on Jan 14, 2010, 10:11am »		[Quote]
But what the hell is it, EC?
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existentialcrisis
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Re: Totally new food
« Reply #37 on Jan 14, 2010, 10:15am »		[Quote]
oh. well. Welsh "Rarebit" is possibly a corruption of "Welsh Rabbit", which was a joke suggesting that the Welsh were so poor that cheese was their protein.

It is basically a cheese and beer sauce. Commonly served over toast with tomatoes. But I'm sure there are many uses for it.
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bixaorellana
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Re: Totally new food
« Reply #38 on Jan 14, 2010, 4:26pm »		[Quote]
So it's Welsh nachos, right? ;D

The mention of tomatoes and cheese triggered the memory of famous Rotel Cheese Dip. (not thread-jacking -- I'm sure many people aren't familiar with this)

This "recipe" gives microwave instructions as well, but it's very much pre-microwave:
http://www.texmex.net/Rotel/cheesdip.htm

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casimira
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Re: Totally new food
« Reply #39 on Jan 14, 2010, 11:23pm »		[Quote]
My mother has always been a fan of Welsh rarebit,would always order it if it was available at a restaurant. I quite like it too.
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Re: Totally new food
« Reply #40 on Jan 15, 2010, 12:10am »		[Quote]

Jan 14, 2010, 3:40am, hwinpp wrote:
The only Welsh food I know is the 'Welsh rarebit'.

And I've never tried it.


It is a close cousin to "croque monsieur."
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traveler63
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Re: Totally new food
« Reply #41 on Jan 16, 2010, 3:33am »		[Quote]
maybe croque madame ;D both were an adventure but better than the ham sandwich near the Tour Eiffel, but that is a whole "nother" story!!!!! Yes fell into the tourist thing, and knew it was happening, but had to do it anyway!
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Re: Totally new food
« Reply #42 on Jan 16, 2010, 4:25am »		[Quote]
I ate biscuits and sausage and the strange gray gravy at breakfast yesterday, since it was part of the buffet. First time ever. It was much better than the stuff I choked down in London.
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Don Cuevas
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Re: Totally new food
« Reply #43 on Jan 16, 2010, 10:45am »		[Quote]

Jan 16, 2010, 4:25am, kerouac2 wrote:
I ate biscuits and sausage and the strange gray gravy at breakfast yesterday, since it was part of the buffet. First time ever. It was much better than the stuff I choked down in London.


Where are you, Kerouac2, that you ate biscuits and sausage gravy? Surely not Paris?
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Re: Totally new food
« Reply #44 on Jan 16, 2010, 12:00pm »		[Quote]
I ate that in Charleston, SC.
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mockchoc
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Re: Totally new food
« Reply #45 on Jan 16, 2010, 1:01pm »		[Quote]
Tell me what I should NOT eat in Paris. I'll be there in a few months time.

In regards to the thread I want to try sweetbreads. Are they good in most opinions? Tell me if you dislike them and why. Might not bother trying to find them them ;D
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lagatta
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Re: Totally new food
« Reply #46 on Jan 16, 2010, 1:09pm »		[Quote]
mockchoc, it might be worth starting a new thread about this topic. Obviously it depends on what you like.

No sweetbreads in Australia, with all your livestock? They are good, but quite rich. I've most recently tasted them as part of an Argentine grill - they also have a lot of livestock, and like you, they also have summer right now.

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Re: Totally new food
« Reply #47 on Jan 16, 2010, 1:46pm »		[Quote]
lagatta, I think I can probably get them just you really do not see them for sale normally in Australia.

My good butcher will sort me out and if he can't I will wait for Europe.
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Re: Totally new food
« Reply #48 on Jan 16, 2010, 3:22pm »		[Quote]
mom used to put them in"vol-au-vent" with some chicken bits, a creamy sauce and some mushrooms.
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Re: Totally new food
« Reply #49 on Jan 16, 2010, 3:35pm »		[Quote]
Mockchoc: this thread covers SWEETBREADS among other "things" :P

http://anyportinastorm.proboards.com/ind....70&page=1#10990
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Re: Totally new food
« Reply #50 on Jan 16, 2010, 5:42pm »		[Quote]
I had totally forgotten about that thread, & it's wonderful on so many levels, most of them not food-related. ;D
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Re: Totally new food
« Reply #51 on Jan 17, 2010, 12:15pm »		[Quote]
Even in France, it is getting hard to find sweetbreads on the menu. People are strange.
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Re: Totally new food
« Reply #52 on Jan 17, 2010, 3:53pm »		[Quote]
I had cider for the first time ever today with our lunch of "Somerset chicken" and it was very nice! Like apple juice with a kick (at 6% alcohol)
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Dans les grandes choses, les hommes se montrent comme il leur convient de se montrer; dans les petites, ils se montrent comme ils sont.
casimira
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Re: Totally new food
« Reply #53 on Jan 17, 2010, 4:44pm »		[Quote]

Jan 17, 2010, 3:53pm, auntieannie wrote:
I had cider for the first time ever today with our lunch of "Somerset chicken" and it was very nice! Like apple juice with a kick (at 6% alcohol)

My very first "buzz" was from hard cider,innocently drank some in my Aunt Rose's cellar,around age 8. My mother still laughs about how "cute" I was,on my ass. :P ::) (I remember thinking,"this tastes funny")
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Don Cuevas
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Re: Totally new food
« Reply #54 on Jan 17, 2010, 5:17pm »		[Quote]
When I was in 4th grade, in Akron Ohio, I invited my entire class to a Hallowéen prty at our house. What a disaster! The fresh cider had turned hard and my classmates were more than a little tiddly. Even bobbing for apples didn't sober them up. With 30+ rambunctious kids raising holy Hallowéen hell, I pleaded with my mother: "PLEASE! GET THEM OUT OF HERE!!"
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Re: Totally new food
« Reply #55 on Jan 17, 2010, 9:04pm »		[Quote]
Speaking of rarebit ,and it appeared at our lunch table,god,it was good. I will have to make it soon, I loved it that much. :P
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existentialcrisis
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Re: Totally new food
« Reply #56 on Jan 19, 2010, 7:18am »		[Quote]
There is something about incorporating alcoholic drinks into cooking that I just love!
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casimira
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Re: Totally new food
« Reply #57 on Jan 19, 2010, 11:08am »		[Quote]

Jan 19, 2010, 7:18am, existentialcrisis wrote:
There is something about incorporating alcoholic drinks into cooking that I just love!

It does certainly enhance the flavor. The ribs my husband cooked last night were braised incorporating some dark beer and had they been done differently, I'm certain they would not have been as delectable. :P
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Re: Totally new food
« Reply #58 on Jan 25, 2010, 6:27pm »		[Quote]
Hmmmmm. Just saw natto on another thread & looked it up. Now I want to try it!

I keep reading that soy products are not really good for people, and wonder if that would be true of natto as well. If it's even a little bit as health-giving as tests seem to indicate, it would be worth learning to like.
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Re: Totally new food
« Reply #59 on Jan 25, 2010, 7:02pm »		[Quote]
Anything fermented is supposed to be good.
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