We had one day in San Francisco a couple years ago. Had I known, we would have gone. I’ve probably posted this elsewhere but…
A Turkish legend says that when Satan left the Garden of Eden after the Fall, onions grew from the spot where he set his right foot and garlic from where he set his left foot. Following Satan, I’m going to discuss onions and garlic together, as if they were just two different footprints of the same fallen angel, since they have many of the same active ingredients.
Interesting read.
I’m still waiting for someone to post about lutefisk, casu marzu…and I was watching a reality program where Alaskans buried a seal flipper, let it start rotting and then made a soup or stew from it.
Big throughout Eastern Europe as well. In Polish, they’re gołąbki, sometimes rendered as galumpki or a variant thereof in Engliah. I have heard of them referred to as “pigs in a blanket” in some circles here in the US.
Of course the Greeks have their dolmates which are the same basic meat+rice+spices idea but wrapped in spinach leaves. Some are boiled into nothingness, others are fantastic.
I’ve usually had those wrapped in grape leaves. And then the Turks have a version of that too—there’s a continuum of variations on this dish throughout that area.
I am sure somone at a state fair somwhere has taken an already cooked corn dog, dipped it in beer batter, and re-deep fried it. You cant have too much crunchy goodness.
I’ll nominate a couple more. Caramel apples: I get that apples and caramel can be a good combo, if you have a sweet tooth. But they’re not only dipping perfectly good apples in caramel, but now drizzled chocolate, marshmallows and vanilla frosting is being added to make a sickly sweet “treat”.
Has anyone here yet mentioned turducken? An abomination, and also deep fried.
Deep-fried, it would be an abomination. It is supposed to be baked. The grease from the duck bastes the chicken and the turkey, and all three come out with excellent flavor and texture.
The ingredients are about the same, but the big difference was it was overboiled and served in a bowl as soup. Everything was loose and had zero flavor.
Pigs in a blanket is actually right, not pig in a blanket.
Yeah, that sounds good. It was the whole " boil until everything comes apart and eat it as soup" that made this so bad.
You had me right there with you til that slathered part. If we do a National Condiment of Shame spinoff; that’ll be my nominee…neon yellow & no flavor. Honey, dijon, deli/brown; yes, please but just not that yellow shit.
