IME eating Caribbean goat or chicken, there is no attempt to butcher the animal the way most people would expect. The animal is just chopped up with a heavy cleaver. For a chicken, instead of ending up with legs, thighs, breasts, wings, you end up with pieces. Bones, whole and splintered, can be found throughout the meat.
Retsina in Greece. Like drinking pine pitch. It does tend to help cleans the palate of grease left by the freshly caught seafood, ruined by local indiscriminate deep frying.
That’s about the average for me, as well. Maybe 1-2 per year. I’m actually not entirely sure I’ve even had one in the last year. The last few times I remember having one is because out-of-towners were visiting.
I don’t know about rotting shark (that does sound particularly delightful :D) but when I had roast puffin in Iceland it was delicious.
I’ve never seen a Bostonian order baked beans. Come to think of it, I’ve never seen anyone order baked beans.
Baked beans are a common side option with BBQ and Chicken.
I didn’t know that.
I saw a California roll on a hotel menu in Tokyo. I doubt the locals were lining up for that.
When I stop for a date shake in Indio California I only see license plates from far off.
No, I’m talking about the other Italian live-maggot cheese.
(either that, or I was too lazy to look up its name–thanks!)
Yes, Seattle-item do go there, but normally wait for visitors to give them an excuse. It’s rather expensive to take the elevator, so If you want a nice meal and check out the Space Needle, might as well combine the two.
After almost 2 decades of living in Switzerland, I have yet to find someone who has heard of Goldschläger. It’s easier to find someone who admits to liking absinthe, which has been legal again since 2005.
I ate in the revolving restaurant atop the TV tower in Berlin once 
Anything served in a tourist trap is tourist food. Buellton, California. Winery towns in Napa and Sonoma counties. Many spots in San Francisco. Tombstone, Arizona. Around the old town plazas in Taos and Santa Fe, New Mexico. Virginia City, Nevada. Food courts in theme parks, casinos, remote malls. Anyplace locals can’t afford, especially with tour buses parked outside.
Locals eat there too.
At taco trucks and beaneries on side streets.
Fosters isn’t actually brewed in Australia anymore. Its all made in Canada and UK (Manchester). It’s just a generic Heineken mass-produced lager - ie: sh!te.
Umm, No. I worked in SF for quite some times. The locals are foodies.
Same with many restaurants in Buellton.
I cant say about the other places.
I didn’t say ALL of SF, only parts. Around the Cannery / Fisherman’s Wharf and Pier 39; along Columbus Ave; and anywhere the tour buses stack up. Some tourist traps are quite attractive, like happy hour at the Cliff House bar watching waves pound rocks and gulls. But that’s where Cityites take visitors. Our then-new SIL, a CIA chef of celebs, showed us some when trying to impress us. I’d bike-couriered to many a few decades before and so wasn’t overwhelmed - I’d smelled their kitchens when delivering. You really know a place by its back door. :eek:
Of course tourist-trap towns must feed impecunious locals as well as loaded suckers. Just avoid the flash when seeking something reasonable.
Lutefisk is one of the three traditional christmas dinners, the other two being ribbe (pork rib) and pinnekjøtt (lamb ribs). While lutefisk has a bad reputation and might not be *that *common (due to it usually being served around christmas), it is widely available. I might be mistaken, but I believe I’ve even seen it as a boil-in-bag meal. Lefse is everywhere. Lefse is even sold as a plastic wrapped snack by the counter.
Anyway, both foods are commonly eaten by Norwegians. The traditional cuisine of Norway have little in way of opulence, most of it being some version of poor people food in the first place. Lutefisk can probably trace it’s roots as food gone spoiled but eaten anyway, but it is is definitely not a poor people food now and haven’t been ever since people started making the stuff on purpose for money. Stockfish and later clipfish made from skrei (a type of cod) used to be one of Norways most important exports.
Well, it was a long time ago, but what I remember is… you remember you used to get pencils with little rubbers on the ends of them? Pull half a dozen of those rubbers off their pencils, cook them up in butter and garlic and -
- essentially I agree with you. But this gives a feel for the (post-cooking) size as well.
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