Odd food.
(this came up on my social media)
(this came up on my social media)
No. 45: Kuzu kelle (lamb`s head) looks very scary (duh) but you don`t need to order it as a whole. A few slices of cheek meat wouldn`t harm anyone and it`s quite tasty.
Surströmming. Fermented herring.Is Lutefisk that malodorous fish pickled or fermented or something in a jar? I've never had it but I saw someone eat it on a TV programme and they didn't keep it down.
It tends to be found only in that part of the UK which is to the left of the Irish Sea - It's a delicacy unique to Northern Ireland - The word "vegetable" is to be thought of as more "ironic" than "literal" - In theory, it's supposed to be cuts of lean beef with fresh herbs, onions, and leeks ground up, formed into a roll, and then cut into thick slices which are then fried (or grilled) up. The reality is that "cuts of lean beef" is more figurative than literal as a veg role can consist of anything that can be found from the nose to the tail - "mystery meat" - which is then mixed with dried herbs, red onions, white onions, yellow onions, scallions, and leeks (these last five items comprise the "vegetable" part of a veg role.I'd like to know what a Vegetable Roll (no.8) is - I know some British cuisine leaves a lot to be desired but I've never even heard of this. Scouse (no.15) shouldn't be in there at all - when made well it's delicious.
Those are potato farls - They're mashed potatoes and flour that are mixed into a dough that is then rolled out into a circle a little less than an inch - like a flat bread - which is then cut into either 4 quarters (NI) or 6 triangles (Ireland) - The farls are then placed into a frying pan with butter and turned on both sides until they're golden brown. Soda farls are much lighter in colour.Does Ulster Fry have potato cakes then? I'm thinking that's what's under the sausages.
Aha. That's a potato cake in the north of England! Also known as 'tater scones' or 'tattie scones' over the border in Scotland.Those are potato farls - They're mashed potatoes and flour that are mixed into a dough that is then rolled out into a circle a little less than an inch - like a flat bread - which is then cut into either 4 quarters (NI) or 6 triangles (Ireland) - The farls are then placed into a frying pan with butter and turned on both sides until they're golden brown.
Yes. I think they are referred to as a potato farl in Northern Ireland (and Eire?) and the Scottish variant is known as a tattie scone. I occasionally make potato farls and soda bread which are central to an Ulster Fry (not that I make them specifically for that) but I never knew about the vegetable roll, so my thanks to Shaughnessy for the enlightenment.Does Ulster Fry have potato cakes then? I'm thinking that's what's under the sausages.
Fadge... or "tatie fadge" - Boxty is more like a traditional thicker potato pancake (grated potatoes - onions - buttermilk).Yes. I think they are referred to as a potato farl in Northern Ireland (and Eire?) and the Scottish variant is known as a tattie scone. I occasionally make potato farls and soda bread which are central to an Ulster Fry (not that I make them specifically for that) but I never knew about the vegetable roll, so my thanks to Shaughnessy for the enlightenment.
That looks great, but the black pudding would have to go. That's in my 'anti-food' list along with tinned macaroni cheese, Marmite, peanut butter, tripe, chicken korma and anything to do with fish eggs.It tends to be found only in that part of the UK which is to the left of the Irish Sea - It's a "delicacy" unique to Northern Ireland - The word "vegetable" is to be thought of as more "ironic" than "literal" - In theory, it's supposed to be cuts of lean beef with fresh herbs, onions, and leeks ground up, formed into a roll, and then cut into thick slices which are then fried (or grilled) up. The reality is that "cuts of lean beef" is more figurative than literal as a veg role can consist of anything that can be found from the nose to the tail - Think more in terms of "mystery meat" which is then mixed with dried herbs, red onions, white onions, yellow onions, scallions, and leeks (these last five items comprise the "vegetable" part of a veg role.
There is a caveat to the above - a first class butcher will provide a prime quality roll (at a premium price) - The above references are directed more towards what you might find "on sale" in a supermarket.
They're cut into think slices, fried up in a pan, and usually served with champ (mashed potatoes, green onions, milk) or as part of a traditional "Ulster Fry" - Norn Iron's "national dish" - back bacon, black pudding, sausages, tomatoes, fried soda bread and potato farls along with fried eggs (farls are just quartered pieces of the flat bread).
"Veg role is also known colloquially as "heartburn role".
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"Traditional" Ulster Fry -
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I myself could probably see that delicious plateful off, but not absolutely first thing in the morning unless I had gone without food for about 18 hours prior to that - but I certainly couldn't tackle it every day.I eat the German version of blood sausage (it tastes inoffensive, and people who know claim that it is the "cleanest" sausage, i.e. with few ingredients and no foul play) but I have never eaten "black pudding", so wouldn't know. The main thing that strikes about that plate that it would serve about three people or more... The idea of eating this all by myself doesn't give me only virtual heartburn but a sick stomach...
Never heard of Pizza strips or American Goulash. Someone is having a great joke here. Perhaps they are public school lunchroom creations. Chop Suey, is indeed and American favorite that actually has quite a history.
I agree. I recently took a personality test. The primary type was 'reserved'. One of the general characteristics was: 'tattoo averse'.Getting a tattoo. No way. Even aside from the aspect that it the process is painful and the result permanent (save for extensive treatments), I absolutely see no point in it.