A fried bratwurst, just to clarify.
Okay fair enough, but going by personal experience, maybe I wasn’t visiting the best establishments along the Upper Middle Rhine where we were traveling, and perhaps my knowledge of authentic German sausages is not great, but what I was served as “currywurst” in Bacharach and Koblenz was clearly a frankfurter.
Sometimes? Every currywurst I’ve ever encountered has had enough curry powder on top to make an elephant sneeze his trunk off. They have all been delicious, though. So much so that I have curry ketchup at home for when the urge hits.
Fine. More bacon for me!
Never tried currywurst, and I voted “not interested.” I’ve just never cared for the taste of curry.
Give me a nice juicy brat and a little brown mustard and I’m good to go.
During a camping trip at Assateague, I made a late dinner on my Coleman stove. I used a lantern to see what I was doing. When I went to get seconds, I realized the lantern was attracting a swarm of little flying insects that were continuously dive bombing my hamburger helper. Looking closely, it appeared as if someone had ground a ton of pepper into the food.
I never noticed the bugs in my first dish, but my appetite was quenched before I had seconds.
Yeah, unexpected anything can be problematic. But grasshoppers would be good in stir fry, for instance.
I’ve eaten fried tarantula, but that’s an arachnid. I did hae beef with fire ants at the same meal.
Why is Kosher in quotation marks?
Because salt isn’t subject to Jewish dietary restrictions? “Kosher” in this case refers to crystal size.
The name kosher salt is not necessarily a reference to Jewish culinary standards. There’s no rabbi blessing large industrial bins of salt in a warehouse somewhere. It doesn’t come from religiously significant salt mines, nor is it a Jewish mineral (although it is nice in matzo ball soup). Kosher salt got its name because, historically, it was used for its effectiveness in koshering meat, the Jewish process of preparing meat for consumption. The larger grains draw out moisture from meat faster, which is part of the koshering process.
Exactly. I put “kosher” in quotation marks because from what I understand all salt is kosher according to Jewish dietary rules. In this case “kosher” is a term used by us Gentiles to describe the grain size, not whether or not Jews are allowed to eat it.
I generally just use whichever salt is within reach.
The lady who ran our church library when I was a kid was French-Canadian and probably grew up around the turn of the 20th century. She said that tree sap would freeze and sometimes ants would be in the frozen sap, and they’d scoop it out and it. She said it tasted like frozen lemonade.
For the sports event, I put that I had attended in person, however my sport of choice isn’t really televised in the US, barring the Olympics and a one hour (at most) show of highlights from three phases and four days’ worth of competition.
I would LOVE to watch televised events, but it ain’t happenin’.
Yes, you can taste the formic acid – ants taste sour, in a pleasant way.
I did all the sports things in 2022. Murica!
“Kosher” salt is also often used for canning. I think the canning salt I have is labeled kosher salt, but it might just be labeled canning salt. I didn’t check.
I did check whether any of the “fancy” salts included in a spice box I was given is pink himalayan. Sure enough, one is. The only reason I’ve got them is because I was given them; but I do use them once in a while, because, well, they’re there.
I’m using mostly sea salt for cooking because somebody else gave me a great big shaker of that, so that’s what’s sitting next to the stove.
My answer to the alternative-protein-insects question is “other” for two reasons: one, there are a lot of alternative proteins and I like some of them a good deal and others not at all, so telling me it’ll taste like “any other alternative protein” doesn’t tell me whether I’d like the stuff; two, none of the alternatives I’ve tried satisfy a meat craving for me, but maybe the insect meal would, but I can’t know without trying it; and probably trying it not just at one meal but over an extended period of time.
I probably should have said “other”, too, because it’s complicated. But having enjoyed eating two kinds of insects, i wanted to vote in favor of insects as food.
I recall reading a US Air Force pilot talking about being taught in training that ants are, gram for gram, richer in protein and fat than even beef. However, if I’m not mistaken, humans ingesting substantial amounts of formic acid can cause severe eye problems, but you’d probably have to eat a lot of ants for that to be an issue.
Me too. Unfortunately I only went to one Yankee game in person. But it was in a luxury box.