[QUOTE=CalMeacham]
Anthropologist Marvin Harris, in his book Good to Eat, says that Chinese and southeast Asians see drinking a glass of milk as roughly equivalent to drinking a glass of cow saliva. The Chinese don’t have a tradition of drinking milk or eating dairy products, which is tied up with their general lactose intolerance, so you can understand their lack of enthusiasm.
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I’d say Marvin never actually went to China. Yogurt is extremely popular and was 25 years ago when I first visited. Milk is extremely popular and my wife when a child could only get milk via medical perscription and was highly sought after. Marvy was probably going off of 100 year old stereotypes.
[QUOTE=China Guy]
I’d say Marvin never actually went to China. Yogurt is extremely popular and was 25 years ago when I first visited. Milk is extremely popular and my wife when a child could only get milk via medical perscription and was highly sought after. Marvy was probably going off of 100 year old stereotypes.
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Okay, but what about cheese? Is it considered gross in China, or was that little bird lying to me?
[QUOTE=BluePitbull]
In Trinidad, ketchup is a typical dipping sauce for pizza. Never got around to trying it, it just sounds too gross.
Any other wierd eating habits around the world?
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When I was much younger, I had a thing for French Dressing on my mashed potatoes.
This makes sense if you really hate peanut butter. Maybe if you insist that it’s a “savory” flavor not to be mixed with sweet flavors.
I wonder, would they like peanut butter & mustard? I’ve never heard of anyone but me eating that as a sandwich, but I devised it when without jam years ago.
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Heh, and I thought it was just me…gotta be English mustard though
I also like PB spread really thick and sprinkled with salt and black pepper.
Abrakebabra (Oirish Kebab chain) does a nice chip butty. It’s in a baguette with their chips and sauce. It’s delish. However chips from a normal chipper + buttered sliced pan is the best.
[QUOTE=chowder]
Which brings to mind…Dripping Butties of old
The fat off the Sunday joint, collected in a pudding basin, allowed to cool and then spread on a thundering great crust of bread, sprinkled with salt.
Oh man, that’s what you call a butty, sadly this has fallen by the wayside
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Say now, that doesn’t sound half bad. A well seasoned joint? Loaded with cloves and garlic and brown sugar and such?
I’ve always liked the skin and fat off of a well roasted ham on a sandwich. Hot, salty, gooey, drippy and quite likely to kill me.
Some of my hispanic employees brought me Tacos Chicharrones. A steamed slab of spicy pork skin, cooked until it was semi-transparent and mushy, with a light sprinkle of lettice, cheese and sour cream on a hot, soft corn tortilla. Yummy.
Here in Panama ketchup is a standard condiment for Chinese food, so much so that if you go to the takeout place they put little packets of it along with the soy sauce in your bag along with the chow mein.
Also, it’s standard to put both ketchup and mustard on sandwiches they make for you in cafeterias or restaurants. I often forget and am dismayed when my chicken sandwich comes with both.
One of the weirdest breakfast items I have ever encountered is canned mushy spaghetti (like Chef Boy-ar-dee) on toast, which I was served in a guest house in Fiji. I think it originally may be an Australian thing. Also, canned beans on toast.
And I also never got used to the Australian-NZ habit of putting beetroot on hamburgers, as others have mentioned.
[QUOTE=Max the Immortal]
When visiting New Zealand I was nonplussed when I discovered that they consider canned beet (aka “beet root”) a legitimate hamburger topping. I tried it and did not care for it.
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A perfect hamburger is topped with pickled beetrootslices, raw onion, a slice of pineapple, fried bacon and egg, melted cheese, and of course a good squirt of keptchup and a thick layer of mustard. All of this I got in Sydney once a long time ago. Mhhh…
[QUOTE=Kotick]
A perfect hamburger is topped with pickled beetrootslices, raw onion, a slice of pineapple, fried bacon and egg, melted cheese, and of course a good squirt of keptchup and a thick layer of mustard. All of this I got in Sydney once a long time ago. Mhhh…
But then again I enjoy toast with Vegemite too
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[QUOTE=Dominic Mulligan]
Wait - Papa John’s Pizza in the UK supply all their pizzas with dipping sauces - one of which is ketchup. Is this just a British peculiarity?
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I think they got this from Domino’s: nobody ever eats their crusts, so they supply dipping sauces to dip the flavourless pizza crust into. Usually it’s garlic and herb, but the last time I ordered from Papa John’s they also supplied BBQ sauce. Never seen ketchup from them. (Never ordering from them again, either: the pizzas were burnt.)
[QUOTE=chowder]
Absolutely no garlic/cloves/sugar or anything else.
Just the fat +salt.
Beans on toast is standard British fare Colobri although I prefer the beans not to be on the toast, makes it all soggy and horrid
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I understand no spices on the samm’ich, but what of the roast itself? If no garlic/cloves/sugar then at least a nice spring onion to sweeten the pot? But a plain old roast joint I don’t know. I may have to rethink me positions on the blandness of British cuisine. I bet there’s no ketchup, mustard or molasses in them beans either :dubious:
[QUOTE=Kotick]
A perfect hamburger is topped with pickled beetrootslices, raw onion, a slice of pineapple, fried bacon and egg, melted cheese, and of course a good squirt of keptchup and a thick layer of mustard.
[/QUOTE]
[QUOTE=BluePitbull]
In Trinidad, ketchup is a typical dipping sauce for pizza. Never got around to trying it, it just sounds too gross.
[/QUOTE]
My little brother will attest that this is actually heavenly and won’t eat pizza without tomato ketchup. Not even when his sister’s been in the kitchen for a good couple of hours making the perfect tomato sauce.
After reading three posts about peanut butter and mustard (especially pretend's experiment) I didn't want to be a wuss so I went into the kitchen, slapped some PB on a slice of bread, and squirted some mustard on it. I don't have English Mustard so I used a bottle of Spicy Brown Mustard left over from last summer's bratwurst.
I approached this abomination with an uncomfortable combination of fear and curiosity in the pit of my stomach, and a full glass of water just in case. I actually winced with the first bite then began to chew.
Dammit man, this was not just acceptable, it was dad burned tasty. I returned to the kitchen to add another healthy shot of mustard and made a second one. Now I'm looking forward to the stares I get when I go to work next week with a jar of Jif and a loaf of bread (there is already mustard in my fridge at work) and go to lunch.
Thanks
Nate
:eek: :rolleyes:
of old
