I spent a year in Toronto, and was shocked when someone ordered a “Beer and Clamato”, thus desecrating a fine lager.
There is even a “how-to video” on the Clamato web site, and recipes scattered across the web.
I’m a strong man, but this makes my knees buckle.
That’s ok, I’m aware of chowder’s umm… let’s say superior level of experience. This is precisely what makes his input so valuable. If I should be so lucky to make it to his level of expertize I’ll eat any thing I damn well please (or at least tell people I do). Tell 'em to bugger off chowder, and for the love of God put some ketchup and sugar in them beans, maybe some extra bacon as well. Might as well cowboy up and slap 'em directly on the toast as well, just like the creamed corn or the mushy peas (all three of which were staples when I was growing up).
And the Sunday lunch sounds like a great recipe for a long Sunday after lunch nap. Although from an American POV, an awesome Sunday lunch is:
1/2 southern fried chicken
Fresh coleslaw
Mashed potatos with a ton of gravy (gotta have the gravy)
Fresh corn on the cob slathered with butter and salt
Hot, flaky, buttery biscuits (probably glazed with honey)
A huge pitcher of ice cold sweet tea, maybe with a drop of lemon or a nice piece of mint.
Please note, none of the above should come from KFC, Churches, Popeye’s or any place but my momma’s kitchen.
YMMV though.
(I am also grossed out by the ketchup / mayonaisse thing, my ex used to mix ketchup, mayonaisse and mustard and eat it with chips (the crispy kind) or with fries (the chippy kind). UUUUCK.)
heave
All right you, get over here with a mop and a bucket now.
You don’t even have to cross the border to see that. There’s a bit of a marketing campaign for that here in Chicago–the highway near my house has a huge billboard in Spanish implying that Budweiser + Clamato = yummers! To be honest, I could actually see it being not that bad.
Saturday I stopped at a gas station and noticed they had Budweiser and Clamato already pre-mixed in a can. I had to look twice to make sure I was seeing correctly.
No, aspic is fish-jello. Lutefisk sounds like a high protien shampoo product.
(didn’t edit in time)
And now that I mention aspic, I have to wonder if the beef variety is not much different from chowder’s pan dripping butties only without the fat? Beef drippings (and pork or chicken drippings as well) certainly have enough protein to congeal after the fat rises to the top. Put a pan of good drippings in the fridge and there will be a nice white fatty crust and a soft layer of beefy jelly underneith. Probably be good on some bread hot or cold (although if the fat is retained it would be better hot IMHO).
Aspic is jelloed anything.
My understanding (based on what I’ve read on this Board) is that Lutefisk is Highly Processed and Jelly-like Fish Now! with Lots of Added Lye!
I can’t imagine eating this. I can’t imagine doing anything with this. I wouldn’t want to inflict it on my cats. It sounds as if a cruel work prank would be to put a serving of this in the microwave, nuke it on high, and deny everything.
I just looked up clamato there. That’s sick sounding. Yeah and Reese’s Pieces taste like crap too.
Clamato and beer? WTF!!! I like Clamato and I like beer but would be hard pushed to drink them together. I’d have to be really drunk…
I was in Toronto in 1991-1992, so this appears to have been a more recent and unfortunate export from our otherwise generous beer-loving neighbors…
I don’t know about dem fellers up nort sometimes. William Shatner, Celiene Deon, Clamato and Beer, it almost seems like a conspiracy.
But then I remember Geddy Lee and Back Bacon and all is forgiven.
As far as weird foods go, I remember as a kid my dad liked head cheese and cottage cheese, often with a little sliced tomato. I admit that I enjoyed it very much too. How would a nice slice of boiled and jellied pig head parts (eyes, ears, snout, tongue, cheeks) on a bed of curds and whey sound internationally? Sounds yummy over here.
Uh, chowder, I tried a PB&Mustard sandwich tonight. The fridge broke, so I hotfooted it to the Co-op for some Hovis “Classic White” bread, Sun-Pat smooth peanut butter, and the only mustard they had, Colman’s. It’s not a bad sandwich, what little I could taste before my tongue burst into flames. Damn, that’s some hot stuff! Is this how you Brits can live in these drafty flats in the winter?
What is in that Colman’s? The ingredients list is simple: water, mustard flour, sugar (hah!), salt, wheat flour, spice, citric acid. I’m guessing the enigmatic “spice” is devil’s farts. Maybe denatured napalm. At least the Walkers smoky bacon crisps are quelling the fire in my mouth.
Colman’s is awesome. Awesome. But a very thin layer of Colman’s suffices for awesomeness.
-FrL-
Frylock,
Yeah, I’ll have to practice. I got the idea of the goodness of the concept, though. It’s not nearly as heavy as PB+J.
Adding something to the OP. Has anyone mentioned baked beans (beanz) on bread?
Oops. don’t get me wrong. PB and mustard would be disgusting. This is a priori true and those who say otherwise are clearly deceiving themselves.
I was just saying that Colemans is awesome.
-FrL-
in Bandung, a city of 2 1/2 million people on the Indonesian island of Java, they eat chicken head soup. And worry about the cleanliness of food in Bali because Balinese eat pork.
In Vietnam and Hong Kong (and Australia in the migrant communities), I’ve eaten a whole range of arguably disgusting things from unhatched duckling to snake to pigs’ intestines to pigeon. Yet, show those guys a lamb cutlet or a piece of cheese, and they will recoil in horror.
All part of the fun, I guess.
I’ve eaten proper cold American baked bean sandwiches on Pumpernickel and Rye (ya know, pork and beans truly baked up long and slow, till thick and rich, with brown sugar, mollasses, ketchup, bacon and onions.). The beans aren’t runny, but a sweet ambrosiac paste.
It’s something of an after Easter sandwich that I picked up from my Grandma and Grandpa. I’ve eaten them with and without thick slices of Easter Ham (Baked Beans and Ham are Easter staples in my family.)
I figure that lutefiske contains soap, when the fat in the meat reacts with the lye. Ummm. Soapy stinky halibut slicker than snot sliding to the stomach made the traditional Scandinavian way. 