Sometimes one feels curious, simply because the combination appears so demented – looks as though it would be a disaster, but as you say, one feels inclined to try it “just on the off-chance”. As with the cited Swedish dish; and, a recipe from Finland (perhaps such cuisine is a particular “thing” of that part of the world) – a casserole combining liver, rice, onions, raisins, milk, corn syrup, and lingonberry preserves.
I’m sorry: but that one is the kind of thing which – learned of in Britain in World War II, with the very big US military presence there – tended to make the Brits conclude, “Americans are not quite right in the head (or palate)”…
I really want to try the peanut butter, bacon and pickle burger at the local joint. It sounds odd, but strangely yummy. Every time I go in there I opt for something more pedestrian, but someday, dammit.
There’s also a recipe here to make the sauce from scratch. Or here’s one using ketchup (which is what I do most of the time.) The main thing, for me, is getting the knackwurst. It’ll work with other sausages (like kielbasa) but knackwurst is my favorite for this.
There’s a German deli and meat market about 2 miles from here that we really like. I’m just going to have to bite the bullet and pick up some curry ketchup the next time we get brats.
I tried the Duane Purvis All American Burger at the Triple XXX Family Restaurant in West Lafayette IN a couple of years ago - basically a hamburger with peanut butter on it.
Not bad, but not something I feel the need to eat again.
Posting the recipe was evil. You know someone’s going to say," It couldn’t have been that bad…" and will try it.
My personal bête noire came in the form of a durian milk shake offered at the local Bánh Mì shop. Durian had become the stuff of legendary nastiness in my mind after reading countless travel and food articles on it.
I was on vacation in Germany and saw it advertised on a roadside vendor. I’d tried a lot of challenging foods and this one sounded wonderful. It was genuinely incredibly tasty, especially with beer.
edit—this wasn’t simply wurst with curried ketchup. This was a lovely thick grilled spicy sausage, crispy casing charred to perfection, bathed in a spicy-curry-chiliesque sauce, and sprinkled with fiery curry powder. It made my ears sweat.
That’s an accurate description of what I’ve had. I’ve been lucky to work and travel extensively in Germany and Austria and the good stuff isn’t just “curry ketchup” but more in line with what I recognise (from a UK viewpoint) as a home-made marsala tomato/curry gravy.
I frequently did garlic/herb cream cheese on a cinnamon-raisin bagel, or cinnamon raisin bagel chips as croutons instead of soda crackers with chicken noodle soup. Sweet and savory can go well together.
Like any fast food it can range from horrible and nightmarish to sublime. That sounds sublime.
I love a good doner - I got hooked in Germany when I was visiting a gaming buddy [I spent a month there] because they use shredded cabbage instead of lettuce. The harder crunch and more flavorsome shreds just went so well with the doner meat. When we do doner here we now use cabbage instead of lettuce. Though I admit and we cheat by buying the bag of coleslaw mix
I agree. The best doners I’ve ever had were in Germany. The flatbreads they had there were amazing. In Hungary, the doners would come wrapped in something very similar to a flour tortilla (and they also used cabbage as the crunchy green), which was also pretty interesting and different from what I was normally used to. Almost like a doner burrito kind of this. At any rate, there are few doners I’ve met that I didn’t love.
Curiosity has prompted me to try making “Flying Jacob” – using one of the simpler recipes for it, findable on the Net. With my initial reaction to the description by pulykamell here being, “this seems an almost preposterous mixture” – rather to my surprise, I found the dish nice, but on the rather bland and unexciting side; which, looking at the ingredients again, you’d maybe after all expect. This chimes in with some of the mentions of the dish on the Net, saying that it’s a favourite with children.
Some of the recipes found on the Net included other ingredients (different ones in different recipes, not “all in one together”) – curry powder, Italian mixed spices, mixed dried fruit. Possible ways and means of jazzing-up the dish a bit, if one were to try it again.
