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The 10 Weirdest Dishes
New York Magazine ^
| 09/05/01
| Jay Cheshes
Posted on 09/05/2001 5:38:43 AM PDT by Orual
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To: riley1992
Not a bad idea. Tell her you traded in your youngest for 32 pounds of Scrapple.
81
posted on
09/05/2001 10:58:23 AM PDT
by
Cagey
To: Cagey
A nice bernaise sauce helps.
To: Bella_Bru
Hahaha!
83
posted on
09/05/2001 10:59:45 AM PDT
by
Cagey
To: Cagey
I was at a restaurant once and theyc had foie gras on the menu. I asked what it was (5 years of French in the tiolet). As soon as I found out what it was, I rdered a plate of bread for dinner.
To: Bella_Bru
I just used my translator to see what foie gras would translate to. French to English translation came out "foie gras". This is not good. Dishes that don't translate scare me.
85
posted on
09/05/2001 11:05:58 AM PDT
by
Cagey
To: Orual
Thanks for this post. Now I have soemthing to show my family and friends when they make fun of me for eating my favorite lunch sandwich......... peanut butter and ketchup.
To: Orual
I hope all you people know you have inspired me to skip lunch today.
To: Cagey
Doesn't it mean "fat goose"?
88
posted on
09/05/2001 11:38:44 AM PDT
by
motexva
To: motexva
I guess so. I have had it before, I think. Goose liver pate served on a cracker. Not my cup of tea. We should flag some gourmets.
89
posted on
09/05/2001 11:40:41 AM PDT
by
Cagey
To: Cagey
I had it on toast points. It didn't seem to be worth all the fuss, unlike caviar, which I have always really liked.
90
posted on
09/05/2001 11:43:07 AM PDT
by
motexva
To: riley1992
DOUBLE scrapple bump - but don't try the new "beef" scrapple - it is horrid.
91
posted on
09/05/2001 11:43:18 AM PDT
by
Gabz
To: Cagey
or those with weak stomachs." True in some ways - but if you don't tell someone what it is, they generally love it.
The first time I was served scrapple I asked what it was - the answer I received was "everything from the pig except the oink."
92
posted on
09/05/2001 11:52:25 AM PDT
by
Gabz
To: riley1992
You, my friend, have obviously never tasted a piece of erfectly prepared scrapple - it makes your breakfast sausage taste like the swine it is!!!!!!
93
posted on
09/05/2001 11:55:07 AM PDT
by
Gabz
To: chookter, Darth Reagan, dei23, flwilliams
Funny food story for ya. As you know, I was in Scotland last month. I was there for a friends wedding. They went to Belgium and Amsterdamn for their honeymoon. Well, the hotel they stayed at in Belgium required that they eat dinner 1 time at the hotel restuarant. My buddy was looking over the menu (which was rather pricey, but expected) and decided on a baked potato with caviar on it. He thought it cost 700 of whatever their money is. Well, turned out it was 2000 of whatever their money is! Translated to American money, it was a $40 baked potato!
He is a camera guy and takes pictures of everything, but alas he didn't get a picture of the $40 baked potato.
To: Gabz
the answer I received was "everything from the pig except the oink." Or in the case of Rapa Scrapple from Delaware, everything but the oink and the snout. They sound a little too elitist for my taste. Any Pennsylvania Dutch scrapple I've ever had tasted great, snout included.
95
posted on
09/05/2001 12:09:51 PM PDT
by
Cagey
To: chookter
Korea is a great place. I had three tours there, and just loved the food.
Well ... not all of it. Dog soup was palatable, I guess, but I remember one time a little ceramic bowl that was going around the table, and from which everyone was taking something out and eating it, finally got to me so I could see what was in it. Live sand crabs, about the size of my thumb nail. The idea was to "crunch" 'em on the first bite, then chew 'em up and swallow. I swear my first thought was, "If that sucker survives the trip down, I've got a problem!" It was the only thing I passed up while in Korea.
I don't know if you tried it, but as far as I'm concerned, ginseng wine tastes like liquid softball field. Yech!
But plenty of kimbop, yakimandu, and battered, deep fried hot peppers (forget the Korean name), along with the requisite Crown Beer, made for a fine weekend.
96
posted on
09/05/2001 12:10:59 PM PDT
by
logos
To: motexva
I had it on toast points. It didn't seem to be worth all the fuss, unlike caviar, which I have always really liked. I've an idea. We could have a cocktail party and serve caviar, goose liver, and scrapple on fancy toast points. And for drinks, the guests could have their choice of Doctor Pepper, Mountain Dew, or Dom Perignon.
97
posted on
09/05/2001 12:18:43 PM PDT
by
Cagey
To: Gabz
No, I admit I am Scrapple Challenged.
To: Polybius
I heard some food writer on the radio say that a trendy restaurant he had recently dined at while in Europe (I think the restaurant was in Italy) was serving Bacon Ice Cream.
Sounds like something Homer Simpson would love....mmmmmmmm...Bacon...mmmmmmmm....Ice Cream.
To: Phantom Lord
These dishes pale in comparison to the master pieces created on Iron Chef. Isn't the Iron Chef a riot? One of my largest ugh's came from a risotto with a fried eel head in the center.
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