Food Culture

[Anonymous No.13785750]

Post something interesting about a dish, cooking method, or history of, or whatever about food from where you come from - country, region, even your cultural background or family.

I’ll start.

These are kippers. Some kind of smoked mackerel I think. Anyway, these are traditional to the North East of England. One of our most ancient methods of cooking (even known to the Vikings who are recorded as liking these when they came here) is called ‘jugging’ which is how these are traditionally cooked even now. My Northumbrian grandmother taught me it:

Take a long jug, pour in about a finger’s measure worth of vinegar, then add about two fingers of heavy cream, then immediately top up the whole jug with boiling water, insert your kipper into the jug and wait 5 minutes. This cooks off the last of the smoking, heats it up, and the vinegar and cream brings out all its rich, smoky flavour. Wala kippers as eaten by England’s greatest Englishman.

Pic related. The most based way to enjoy kippers is for breakfast with a poached egg and a lemon butter sauce. Alternatively, just with a squeeze of lemon on buttered brown bread which is traditional to Northumberland.

Now you go.

[Anonymous No.13785752]

>>13785750
sounds good. id eat it.

[Anonymous No.13786424]

>>13785750
It's herring, the silver of the sea.

Haven't ever heard of cooking kippers before. Cream generally makes things milder, it would bring out the "natural flavours" and mask the smoky flavour.

Anyway, I love herring in all it's forms. I like to eat it with potato, onions, beets, eggs,sour cream and dill. Delicious and very nutritious.

[Anonymous No.13786459]

My mom had this way of making me "hot cereal" when i was a kid. basically she put some milk in a saucepan till it got nice and hot, added some sugar, and then filled it right up with so much corn flakes cereal (not frosted flakes) to the point where the corn flakes would pretty much absorb most of the hot milk and soften, and it was this sweet, warm, delicious, thing that i loved having on saturday mornings.

I have no idea where she got that from.

[Anonymous No.13786472]

>>13785750
Interestingly enough, high vinegar content foods give me underwhelmingly vinegary shits

[Anonymous No.13786516]

>>13786424
The smoking process doesn’t cook them completely. You still need to cook them. Jugging is still the best (you can also use butter instead of cream), but my other grandmother (Scottish) used to simmer them in water and butter. The problem with that though is you can easily overcook them and it gives them a strange metallic taste (something to do with the curing). With the jugging, it’s controlled from start to finish and basically just heats them up which is enough to cook them off. I’m pretty sure, although I don’t know why, that the vinegar plays some important part. Not just flavour but something chemical - but yeah, I don’t know what.

[Anonymous No.13786519]

>>13786459
Wow. That sounds so fucking comfy. I need to try this.

[Anonymous No.13786525]

>>13786459
this sounds like it would be great with cinnamon toast crunch desu

[Anonymous No.13786529]

>>13786459
That honestly sounds to die for. To die for, as in, I'd kill you for trying to serve me that.

[Anonymous No.13786533]

>>13786529
> I’m a gourmay!
Faggot.

[Anonymous No.13786590]

Yeah, so it won’t be that deep or anything, but does anyone know of a good way to incorporate pic related in a marinade recipe that would be good for a ribeye steak?

[Anonymous No.13786623]

>>13786590
Why are you using lab regents in cooking? Just use bullion, unless you have a weird situation going on, in which case please explain.

[Anonymous No.13786634]

I'm from Quebec and of course pic related, poutine.

People can try to reinvent the wheel and put anything from duck liver to peas and mushrooms or bacon and that's all fine, but in my opinion nothing beats the simplicity of the three ingredients when it's all quality stuff.

It's not cheese, by the way. I see Americans and other people overseas who try to recreate it and they use like mozzarella or string cheese they just make want to pull my own hair out. Cheese curds are a completely different texture, it's like meat almost.

[Anonymous No.13786652]

>>13786634
La galvaude c'est pour les bizarres. La viande dans la poutine c'est ben statch par contre. Mais, comme dirait Mes Aïeux: l'équilibre des trois éléments de base.

[Anonymous No.13786654]

>>13786634
Do they actually melt on the chips? I always wondered that. All the photos I see they just seem to be intact and floating around.

[Anonymous No.13786670]

>>13786654
Yes, they progressively melt as the chips and sauce should be pipping hot. Although, depending on who you ask it is best to eat it before or after the melt has set in, but the intended texture of the cheese is chewy and squeaky.

[Anonymous No.13786686]

>>13786670
Ah, that sounds so fucking delicious. I have to admit I always thought ‘curds’ sounds so off-putting, like it was soft and congealed tasting, but now you’ve cleared that up, I’m desperate to try some. Thank you, based leaf.

[Anonymous No.13786701]

>>13786623
Weird situation. Let’s just say it’s a necessary component for the steak request. Everything else is free range as far as preparing and cooking.

[Anonymous No.13786736]

>>13786701
Well, I'd use it as a substitute for beef bullion in a marinade. Depends what concentration is in the flask really and if you need to dilute it or not.

[Anonymous No.13786766]

>>13786736
Hm, interesente. Alright sounds good, I’ll have to consider the high level of protein and minerals in the serum, maybe some onions, and milk-based spice mixture to help dilute the serum.

[Anonymous No.13786777]

>>13786766
You should taste it first to see what influence it'll have on the marinade. Onions and a cream sauce could be quite good.

[Anonymous No.13786820]

>>13786777
Holy advice. Thanks, father.

[Anonymous No.13786871]

wasabi is just dyed horseradish paste. only one county in all the US can grow wasabi root, it can lose flavor the longer it's out of the dirt so it's extremely expensive

[Anonymous No.13786892]

>>13786525
you're probably right. if you're using a more sugary cereal like that one then i wouldn't add as much extra sugar to the hot milk like you would with a less sugary cereal such as regular corn flakes.

>>13786529
what about it sounds bad to you dude?

[Anonymous No.13786905]

>>13786533
What’s wrong with being a male homosexual?

[Anonymous No.13787756]

>>13785750
We have these in South Africa. I don’t know what the word is in English but in Afrikaans they’re called ‘potjie’ (‘little pot’ - in Afrikaans, ‘-jie’ at the end of the word denotes a diminutive and you can add it to almost any word).

We make a dish in this called ‘potjiekos’ (literally ‘little pot food’). The pot goes back to the first settlers in the 1600s and potjiekos originated with the Voortrekkers (literally ‘forward marchers’; or in English ‘pioneers’) in the 1800s. As they moved up the interior of the country, they wanted to make stews and soups usually made in ovens but only had open fires. So they used this thing which is probably the most based cooking pot on earth.

Traditionally, when you have a braai (literally ‘burned’), which is South African barbecue, you should also have a potjie added straight into the embers of the braai fire. In this, you layer meat and vegetables and add stock of your choice. It then cooks and so later in the evening everyone can have some potjiekos (a braai is traditionally an all day affair). Potjiekos is usually celebratory, too, and you will often see families cook and then take it to each other’s houses for birthdays or more intimate celebrations and get togethers. Also, traditionally a man’s cooking task as the pot is heavy and you need fire and patience and hefty amounts of beer and manliness.

One of the great uses for this thing though is you can use it on a stove-top plus it’s still the most exceptional roasting tool I’ve ever known. My father would just put chickens or a duck or a shoulder of lamb in his (inherited from his father and in my family over 100 years) and nothing else and it would roast perfectly every time. The most based of cast iron ware imo.

Here is a guy doing stove-top potjje. If you had open flames, this would work without the cobb braai he’s using.

https://m.youtube.com/watch?v=PNU-p1vVaVk

[Anonymous No.13787770]

>>13786871
It's expensive because of how long it takes to grow and it's difficult to ship.

Wasabi root keeps it's flavour for a good while out of the ground.
The reaction happens when you microplane the root to get the paste.
The flavour is initially raw, then it matures and then it dies off. in the space of around 15 minutes.

[Anonymous No.13788641]

>>13787756
That looks so fucking delicious. Surprised that pot could produce six big portions like that.

[Anonymous No.13789148]

>>13786590
> adding fetus blood to your food
fucking gross

[Anonymous No.13789234]

>>13786634
I mean we have those in wisconsin I wonder if they are the same. Do they squeak against your teeth if you bite into them unheated?

[Anonymous No.13789256]

>>13787756
very cool

[Anonymous No.13789288]

This will sound kind of lame but one of the things I can think of that doesn't get a lot of play around here because it's so basic is grilled sweetcorn at state/county fairs in Midwestern states in the US. I can't imagine it's a very different setup in most places but at the one in Wisconsin at the end they husk it and dip the whole thing in a literal barrel of melted butter, and at least last I went I only ate those and ice cream

[Anonymous No.13789348]

>>13789288
Melted butter on corn is still one of the greatest taste experiences in life. A little bit of salt added, too.

> State/county fairs in Midwestern states in the US
What else do they serve at these traditionally? You always see them in films and the food stands in the background always look like they'd be really interesting.

[Anonymous No.13789371]

>>13789348
Obviously a lot of fried stuff, much of which is novelty things like oreos, coke, butter, things wrapped in bacon but then more normal things like burgers, hot dogs, nachos, and various kinds of fried dough like funnel cakes. Wisconsin being dairy land has a lot of dairy products like fried cheese curds, but one thing that is a draw is the cream puff building. I forget what they call them in France but they are basically the same thing

Fairs really are different than what normally passes as street food in America. You are unlikely to see any vegetables except deep fried pickles or onion rings if you count that

[Anonymous No.13789379]

>>13789348
Walking tacos are popular too, moreso the further south you get

[Anonymous No.13789402]

>>13789379
What in the fuck is this abomination? Do Americans really? Can any of you post a fucking dish that ISN'T rubbish supermarket food?

[Anonymous No.13789408]

>>13789402
it's fair food, not normal food

[Anonymous No.13789431]

>>13789402
theres like 10 do americans really? threads, go shit about with your faggotry there

[Anonymous No.13789453]

>>13789402
Frito pie is legit, however I'd prefer pickled jalapenos over fresh slices. Also, it's generally county fair food, not a dietary staple. Cool your heels.

[Anonymous No.13789464]

>>13789402
Fuck off.

>>13789371
Ok, yeah, petit choux I know these as. It's so interesting how this stuff travels round the world and lands up part of someone else's food culture. And yeah, we just call these cream puffs in the UK, too. The food at the fairs sounds based as fuck, man. That's what I mean it always looks so interesting in films - like, it would be real fun food to have on a relaxing day.

Are State Fairs a big draw for you locally? Like, do people anticipate them and turn out in large amounts? Do you enjoy them?

>>13789379
Looks great. I love raw jalapeno.

>>13789408
> deep fried butter
Another thing I've always been desperate to try. Reminds me a little of the corn dogs (just looks wise) I had a Coney Island when I visited. Man, I loved that day. I ate so much up and down that boardwalk.

[Anonymous No.13789471]

>>13785750

southern ontario here, apparently bean sprouts in egg rolls is a regional thing? maybe not? I always assumed that was how you were supposed to make them and that the ones at the store were wrong.

[Anonymous No.13789475]

>>13786459
I definitely remember having hot cereal, though I don’t think it was my mum that did it for me. She did give me hot strawberry cordial when I was sick, and once I was sick while she was out of the house so I made it for myself. For weeks afterwards my mum complained that her tea tasted weird. I had no idea what I was talking about. I’d put the cordial directly in the kettle, of course, and it took a while for her to figure it out

[Anonymous No.13789483]

>>13785750
OP here. I'm picking up stuff for kippers and eggs tomorrow so I'll post about it in the thread when I make it. Just want you guys to see how easy jugging is.

[Anonymous No.13789484]

>>13789288
Sorry but spic style corn is better. You need to get it from the elite cart guy though. Home recreations most often end in failure.

[Anonymous No.13789490]

>>13789471
Get the fuck out of here faggot

[Anonymous No.13789495]

>>13789490

suck my dick

[Anonymous No.13789500]

>>13787756

that's just a vintage style pre-electric cooking pot. kudos for still using it, but it's not anything that unique.

[Anonymous No.13789509]

>>13789471
Bong here. All the spring rolls I've ever eaten here have bean sprouts. I was told by someone once too that the 'Chinese' we have here isn't actually what they eat there. That it's been adapted to western tastes. I think they said a lot of it is Szechuan cooking they've modified. Dunno how true that is.

[Anonymous No.13789516]

>>13789475
> I’d put the cordial directly in the kettle, of course
Kek. Based kid.

[Anonymous No.13789550]

>>13789500
I didn't say it was unique. OP also didn't ask for unique things, just history and culture of our food.

[Anonymous No.13789553]

>>13789464
Deep fried butter is pretty good actually. They put spices like cinnamon and cloves in the batter and top it with something sweet like icing or powdered sugar. Honestly it's a lot like a pancake as most of the butter spills out anyways so it's not as gross as you would think

Fairs are a rural tradition that chiefly started as a competition about animals which was traditionally the main reason someone would go: to show their products, promote their operation, or buy said animals for themselves at auction. So food and entertainment came later. State fairs now are much more about mid level bands, shitty rides, and food than the animal tents, county fairs are more like what everything used to be

I live by the state fairgrounds so I will go with my gf if not busy and people do look forward to them, the kind of thing you might drive an hour to get to. I also go to the ones in states I'm traveling in if it's the right time of year (usually August). Fairs are a decidedly no frills, lower/lower middle class thing though. If you go there and have money you are partially there for the spectacle, kind of like observing the creatures of Walmart or eating at Denny's

[Anonymous No.13789561]

>>13789484
I agree and there are more Mexican stalls every year

[Anonymous No.13789568]

>>13789500
> it's nothing!
Another twat. Fuck off.

[Anonymous No.13789587]

Election cake is a small, boozy fruit and spice cake women used to make to encourage men to go vote back when they couldn't vote themselves. Election day in the USA used to be a big party and people would get together and get hammered and eat. Now we just watch Wolf Blitzer and say "fuck I should have voted"

[Anonymous No.13789588]

>>13789553
Yeah, like a working class thing. That's what I always thought they were. Based, man. They really are. I'm planning a trip to the US soon (late summer this or next year) so I'm going to remember to look out for them. I like all that "looking at people" thing. I spent a whole day in Coney Island about ten years ago and it was seriously one of the best days of my life just walking round looking at all the families coming out. The boardwalk at night was something else. They did fireworks and e'rything. So cool.

And yes, I figured that butter on a stick wasn't actually as gross as it sounds. Always keen to try it. I want to try deep fried coke now, too.

Thanks for the potted history on State Fairs, by the way. In the UK, we have similar sort of county fairs for farmers to meet up and sell livestock, have competitions, etc., but they're more for farmers and not really local people which is a shame. They might have a beer tent and maybe some burger stands but nothing special.

[Anonymous No.13789604]

Czech republic. Pic related is one of my favorite soups ever called Kulajda. It’s very simple thick soup made from beef stock, wild forest mushrooms, hig fat cream, vinegar, dill and it’s thickened with roux. There is no exact recipe and everyone have it’s own. Some people like to add potatoes and even beef but I like it with only poached egg. Very comfy during winter.

[Anonymous No.13789610]

Apple pie "a la mode" is with a scoop of vanilla ice cream because at one point that was "in the fashion" in France. They moved on but we kept calling it that because anything in French sounds fancy to Americans. It used to be popular to eat apple pie with a slice of cheddar cheese but not much so any more. My grandpa did that but he was born in 1889. Also it's a state law in Wisconsin that if you serve apple pie in a restaurant you have to offer cheddar cheese with it but I don't think anyone is going to jail for not doing that anytime soon

[Anonymous No.13789619]

>>13789553
This reminds me a little of what we call in South Africa 'koeksister'. Basically pastry that's knotted or plaited and then deep-fried and then swamped in syrup. Very, very sticky and sweet but very tasty and traditional. Actually, probably the ultimate Afrikaner sweet food. We like cooking with sugar a lot.

[Anonymous No.13789624]

>>13789588
I like the animals like this cute bastard myself. If the state is at all populous and rural like Illinois Texas or California they can be fairly impressive affairs with a lot of stuff going on

[Anonymous No.13789631]

>>13786424
Kippers have a very deep smoky flavour so the cream (we use milk where my family come from just on the border) balances it out. The curing was really to preserve them, its not a taste thing per se although they are very, very tasty.

[Anonymous No.13789633]

>>13789619
lot of places do something like that, like jalebi in India

[Anonymous No.13789653]

>>13785750
> jugging
Based. We do this with kippers in my family too still. Dying art. Everyone i know down south fries them now which is just fucking haram.

[Anonymous No.13789698]

>>13786590
shits expensive yo

[Anonymous No.13789715]

In Wisconsin and the Twin Cities it's common to receive a tiny beer with your bloody mary. There is no consensus as to why it's done. The reason I hear the most is it has something to do with when the drink came into fashion in the 50s, our Milwaukee baby palates couldn't deal with strong russian vodka so we needed it as a chaser because we're a beer town

[Anonymous No.13789752]

Rutgers University has the Fat Darrell sandwich. Mozzarella sticks, tendies, fries, marinara sauce on a roll. It was invented by a drunk college kid who didn't want to pay for all the items individually and basically hustled the guys at a food truck, but they made a bunch of money off of it so it turned out ok

[Anonymous No.13789794]

City chicken is a Great Lakes esp Ohio thing where a mock drumstick skewer of pieces of meat usually pork but almost never chicken are fried or baked, either breaded or not. The name comes from how in cities chicken was more expensive so they used other kinds of meat idk like as a joke or something. It got really popular during the Depression

[Anonymous No.13789903]

>>13789471
beansprouts in eggrols is absolute standard

[Anonymous No.13789908]

>>13789234
>I wonder if they are the same.

Absolutely. I know about Wisconsin a bit mostly through Red letter media and a while ago I was reading about how cheese curds are a delicacy in that state - and yet poutine is actually hard to find. Like you can order cheese curds and fries just about anywhere but poutine is never on the menu.

Also your regional accent sounds like Canadian.

>Do they squeak against your teeth if you bite into them unheated?

Absolutely, that's the best part, not too cold, right at room temperature. They straight up sells bags of it at Couche Tard corner stores, you know, for those 24 hour cheese curd emergencies like you would need to a buy a phone charger or a case of beer.

[Anonymous No.13790107]

>>13789908
I didn't realize they were considered at all special until my east coast gf went all googly about them like chill bitch

[Anonymous No.13790118]

It's only a matter of time before they are selling these for 15 dollars in midtown Manhattan and not 5 at the bronx bodega

[Anonymous No.13790136]

>>13790118
looks like a shitty torta

[Anonymous No.13790165]

>>13790136
you got it buddy. It's been described as the answer to the cheesesteak. In short, poor people food

[Anonymous No.13790170]

>>13789908
>and yet poutine is actually hard to find
I wouldn't say it is too hard to find in Wisconsin. It definitely wasn't around when I was a kid, but its become somewhat popular in the last ten years or so. Definitely not as ubiquitous as deep fried cheese curds are on bar menus though. A lot of places do variants only vague related to poutine that basically amount to fries with some sort of cheese and some sort of sauce and probably other stuff too, one of my favorite places does a buffalo chicken variant with blue cheese instead of curds and pickled celery

and its similar in Wisconsin, cheese factories are all over the place so a lot of rural gas stations and basically every grocery store has fresh curds available

[Anonymous No.13790178]

>>13790170
Who in their right mind would even want to set foot in Wisconsin? You can fucking have it.

[Anonymous No.13790182]

>>13790178
lol why would someone be mad about Wisconsin?

[Anonymous No.13790238]

>>13790178
it's nice but there are an awful lot of pigheaded fat alcoholics with narrow minds. The small towns have a very small town kind of thinking I can't stand

[Anonymous No.13790376]

>>13790238
same with most country towns, they have access to less and they have a generational peasant mentality. It's sickening

[Anonymous No.13790393]

>>13790170
>sort of cheese and
>blue cheese instead of curds
Well that's actually what I meant. If it's cheese on fries, it's cheesy fries. It's not poutine.

>French fries
>gravy
>cheese curds

Again it's fine when restaurants put their own spin on it and do put whatever extra ingredients in there, but you can't deviate from those three ingredients and still call it a poutine.

I always used to laugh at Italians who were like AH MAMMA MIA WHY YOU CHANGE DA RECIPE A LITTLE BIT IS NO GOOD NOW CAPICE but I totally get and I have the same reaction when I hear about actual cheese in poutine.

[Anonymous No.13790395]

>>13790393
authenticity is real and should be upheld in most cases.

[Anonymous No.13790400]

>>13790393
https://www.youtube.com/watch?v=A-RfHC91Ewc

[Anonymous No.13790401]

>>13790393
to me "cheesy fries" implies melted fake cheese sauce

I think if you just call it poutine it should absolutely have curds on it, but if you brand it as some sort of variant I don't really care

[Anonymous No.13790405]

>>13790395
>muh strident, overly broad opinion stated without context or reasoning
authenticity is not always real and should only be 'upheld' where it is of value

[Anonymous No.13790406]

>>13790376
I guess I should have mentioned that anything that isnt madison or milwaukee is a small town in wisconsin but even milwaukee can feel like you're wandering around a bunch of retards. just look at this flag

[Anonymous No.13790411]

>>13790393
>I always used to laugh at Italians who were like AH MAMMA MIA WHY YOU CHANGE DA RECIPE A LITTLE BIT IS NO GOOD NOW CAPICE but I totally get and I have the same reaction when I hear about actual cheese in poutine.
the fact that you are a hypocrite does not mean you are right to get all assmad about semantics

[Anonymous No.13790422]

>>13790406
the flag that no one uses and the people are actively trying to change but politicians won't change because its mostly white people that care about changing it and that makes the new flag "non-inclusive"?

[Anonymous No.13790423]

>>13790411
>get all assmad about semantics
semantics?

bro it's a recipe. Don't stick yogurt between baguette bread on top of a slab of tofu and try to call it a cheeseburger

[Anonymous No.13790430]

>>13790423
semantics? bro. this is about what *words mean*. we literally need to keep that shit under lock and key.

[Anonymous No.13790432]

>>13790405
authenticity is a value in itself mutt

[Anonymous No.13790434]

>>13786459
>Friends dad is an old old 400 pound Polack who fought in several wars and has lived in Canada for like 28 years and doesn't know a word of English still somehow
>he constantly eats sonic we are around he will make us food
>Says some gibberish
>Friend asks if I wantnsome hot cereal
>Mfw he opens up a can of alphagettis canned pasta, rinses out the tomato sauce and adds warm milk and sugar
It was delicious. Anything that fuck drunk fucker makes is amazing except some home made pickled fish I had that made me get food poisoning.

[Anonymous No.13790435]

>>13790432
authenticity is just a marketing buzzword, it has no real meaning

[Anonymous No.13790437]

>>13790432
so should i preserve the authenticity of my shits by painstakingly modifying my diet to produce a liquid shit that resembles the first one i ever produced as a baby?

[Anonymous No.13790441]

>>13790406
>but even milwaukee can feel like you're wandering around a bunch of retards
Are you talking about the diversity containment neighborhood?

[Anonymous No.13790458]

>>13790437
if you miss the taste of your shit, of course
>>13790435
it's a buzzword where you live, of course

[Anonymous No.13790461]

>>13790458
>if you miss the taste of your shit, of course
>if
so authenticity is not in itself a value

what if i don't miss the taste of real authentic carbonara

[Anonymous No.13790469]

>13790461
sorry I don't reply to shit-eaters

[Anonymous No.13790492]

>>13790441
why would I go there I value my life

[Anonymous No.13790520]

>>13790492
I mean they basically only kill each other, little risk to outsiders. But your comments are weird unless you are just talking about racist stuff, the nice parts of Milwaukee are the nicest parts of the entire state

[Anonymous No.13790578]

>>13790520
I'm not taking about Wawatosa, more the south parts where it's more working class like where the RLM guys live

[Anonymous No.13790591]

>>13790578
haha, oh yeah, the south side is almost as hick as rural small town Wisconsin, its where all the polish immigrants went back in the day

[Anonymous No.13790622]

>>13785750
that food looks good, I'm going to try make it

I'll be back

[Anonymous No.13790667]

>>13790622
that's pretty darn close, I didn't even read a recipe on how to make the eggs

[Anonymous No.13790677]

>>13790667
haha. nice

[Anonymous No.13790715]

>>13790667
lmao

[Anonymous No.13790739]

>>13789752
i wan it

[Anonymous No.13790748]

>>13789610
>It used to be popular to eat apple pie with a slice of cheddar cheese but not much so any more.
It's still popular in New England.

[Anonymous No.13790757]

Apparently trifles are british and lamingtons are australian
Now I want them but I have no way of making them

"Lamingtons were named after either Lord Lamington, who served as Governor of Queensland from 1896 to 1901, or his wife, Lady Lamington.

"The identity of the recipe's inventor has also been debated. Most stories attribute its creation to Lord Lamington's chef, the French-born Armand Galland, who was called upon at short notice to feed unexpected guests. Using only the limited ingredients available, Galland cut up some left-over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set them in coconut. Impressed by Galland's creation, Lamington's guests were said to have later asked for the recipe. This version of events is supported by Lady Lamington's memoirs.

"The first known mention of "Lamington cake" appears in an 1896 newspaper account of a "Lamington Function" at Laidley in Queensland. The event was in honour of Lord Lamington (although it appears he did not attend) and also featured "Lamington Tea", "Lamington Soup" etc, so, in the absence of any description of the cake, the name of the cake might signify nothing more than the name of the event. A 1900 recipe for Lamington Cakes has been found in the Queensland Country Life newspaper. While the recipe originated in Queensland, it spread quickly, appearing in a Sydney newspaper in 1901 and a New Zealand newspaper in 1902. However, none of these recipes indicate the creator of the recipe nor the reason for its name.

"Due to an April Fools' Day prank in The Guardian on 1 April 2014 written by Olaf Priol (an anagram of April Fool), some people believe that the lamington was a New Zealand sweet known as a Wellington, which existed before the Australian lamington."

In conclusion it's a paradoxical cake but it's very tasty

[Anonymous No.13790972]

>>13790667
Fucking based

[Anonymous No.13790978]

>>13789148
And it's somehow vegan like the other lab made meats.

[Anonymous No.13791321]

>>13790622
>>13790667
So close.

[Anonymous No.13791375]

Hermits seem to be peculiar to New England. I've never seen them sold anywhere else, and they're not even all that common south of Massachusetts. They're made with brown sugar, spices, and fruit (usually raisins), and from what I remember growing up were more of a summer food than a winter food.

A bit of searching pulled up an article that lines up with my memories, so I believe this is accurate.

https://www.bonappetit.com/story/hermit-cookie-reclusive-recipe

[Anonymous No.13791415]

>>13790757
Get a soft sponge cake and cover it in melted chocolate with coconut in it.

[Anonymous No.13791418]

>>13791415
don't have eggs

[Anonymous No.13791680]

Just bumping as I got everything but I’ll do it later.

[Anonymous No.13792586]

>>13790757
These look like what we call coconut squares. Traditional British sweet shop staple.

[Anonymous No.13792815]

Lamprey
We purchase them live and salt them to death. When they've stopped squirming we pull off all of the salty slime and fry them outside. We purchase them in the morning and, as it's a traumatic experience to taste test undercooked guts, it is a great reason to start drinking early in the day.

There are occasionally people who go missing in the river it is often said that a corpse a year makes the lampreys nice and fat.

[Anonymous No.13793179]

>>13785750
god I want some fucking kippers

[Anonymous No.13793210]

>>13785750
anyone else get pissed off by OP pic?

if I ordered that in a restaurant it would be $10. But it only costs maybe $1 in ingredients, and $1 in labor.

[Anonymous No.13793297]

Ok, here we go.

[Anonymous No.13793304]

>>13793297
I want some fried bread to mop up the lemon butter so popping two slices in. Adding a little chopped garlic.

[Anonymous No.13793312]

>>13793304
Bread is done. Butter into pan and then lemon squeezed in. I realise this isn’t proper lemon butter but this is how my nan did it. Give that a quick boil and stir and simmer then put to the side.

[Anonymous No.13793325]

>>13793312
In the jug add about a finger of vinegar. Any vinegar is fine. Any jug is fine, too. Northumbrians like war, not fruity niceties.

[Anonymous No.13793335]

>>13793325
Now because Britain is in a state of emergency which means hordes of hysterical muppets have taken over the supermarkets, I was not able to get cream today. So butter it is. About this much. And it should be softened already because you don’t want to waste the heat melting butter.

[Anonymous No.13793344]

>>13793335
Pour in boiling water almost to the top. I actually overfilled this but whatever.

[Anonymous No.13793348]

>>13793210
Usually food cost is about 35% of revenue. Then there’s labour and keeping the lights on. Restaurants charge that much for a reason, even the fanciest ones can’t generally afford to gouge customers

[Anonymous No.13793359]

>>13793344
Then pop your kippers in. I’ve done three. One and a half for supper and then the other one and a half for breakfast in a sammich. Unfortunately, I didn’t get a shot of what they look like uncooked but you can sort of see it here. Bit too smooth.

[Anonymous No.13793380]

>>13793359
And that’s it, they’re jugged. About five minutes, maybe eight at the very most. You don’t want them to get cool and soggy.

[Anonymous No.13793383]

>>13793380
Time for a quick egg poaching. And yes, I know I’m shocking at this.

[Anonymous No.13793397]

>>13793383
Eggs done and resting so kippers out. At this stage, they should either fall apart in two strips from the skin, or you can just remove the skin in one go. Depends on what you prefer but I don’t eat the skin. My grandad loved it though so he’d take any left over and put it on his toast.

[Anonymous No.13793400]

>>13793397
And ready to go with lemon butter poured over in massive drenching quantities because I want basically all of it to be sucked up by that bread so you get a mouthful of lemony, bready, smoky fishy, eggy awesome.

[Anonymous No.13793408]

>>13793400
Eggs on top with a bit of pepper.

[Anonymous No.13793421]

>>13793408
And wala. Jugged kippers made the same way tonight as they were well over 1,000 years ago on this same green and pleasant (and once again invaded) land.

[Anonymous No.13793641]

This is pasztecik szczeciński, served with red barszcz. It comes from the Polish city of Szczecin, my hometown.

It's a deep fried yeast dough filled with either minced meat or cheese and champignon filling. It was originally made with enormous food producing machines bought from the soviet army stationing in the city.

It's absolutely delicious.

[Anonymous No.13794335]

>>13789379
>Walking tacos
Do you mean dorilocos?
This shit is the reason why are deporting Mexicans
I hate this and the people who eat it

[Anonymous No.13794497]

>>13793421
Looks really damn tasty, anon.

>>13793641
Like me a deep-fried yeast dough. The very thin cup of barszcz amuses me, though.

[Anonymous No.13794864]

>>13786459
I still make this sometimes. It's really comfy on a cold night. A good replacement for soup, which takes much more effort and time to make.

[Anonymous No.13794889]

>>13793641
Fellow Szczecinianin. Jesus, how I long for that plastic cup now.

The poster neglects to mention that you proceed to dip the pastry in the borscht. The flavour of the filling then permeates through the dough and makes it scrumptious.

[Anonymous No.13794919]

>>13793641
I just had some sxcztxazxcz with a cup of mscxzczinski and a dollop of ifnsbzcxcszbrasinski.

[Anonymous No.13794946]

>>13785750
>kippers for breakfast?

Saint swithens day already?

[Anonymous No.13795009]

>>13790170
> deep fried cheese curds
Man, I want to taste these so much.

[Anonymous No.13795037]

>>13795009
>>>13790170
>> deep fried cheese curds
>Man, I want to taste these so much.
Culvers has them

[Anonymous No.13795047]

>>13787770
This also happens with fresh horseradish root. It's also delicious if anyone has not tried it yet. I always keep one around now.

[Anonymous No.13795079]

>>13795037
I live in London.

[Anonymous No.13795084]

>>13795009
ain't missing much

[Anonymous No.13796181]

>>13793421
This looks awesome.

[Anonymous No.13796249]

>>13794919
I love eating zxcxzczzzxczqwz with the ybqwezxczxczweqqwzyc flavor.

[Anonymous No.13796990]

>>13794919
>>13796249
FULL ON CACKLED

[Anonymous No.13797074]

>>13789604
This looks delicious. Any tips/shit I need to know for burger who wants to make this at home? Is cooking it with chunks of beef acceptable?

[Anonymous No.13798080]

>>13792815
God damn, where are you from?

[Anonymous No.13798140]

>>13797074
If I were you, I would try the classic one and adjust it later. Depends on you tho.
Ingredients (4 people):
4 medium sized potatoes
1l of beef stock
250g of double cream
Cup of dried wild forest mushrooms - soaked (don’t use button mushrooms, it’s not gonna be good)
4 eggs
2 tbsp of AP flour
2 tbsp of unsalted butter
White wine vinegar (to taste)
1/2 tsp of ground caraway seeds
3-4 all spice berries
Fresh dill
2 bay leaves
Salt
Pepper

Take the soaked mushrooms and squeeze the liquid out of them. Roughly chop them and put them in a heated pot with a tablespoon butter. Add the ground caraway seeds and sauté for a few minutes. Meanwhile peel and cut the potatoes into bite size pieces. Add to the mushrooms along with the beef stock, bay leaves, all spice. Cook on low flame until the potatoes are halfway cooked. In another pot make roux from the remaining butter and flour,after it’s done, add double cream to make thick mixture which you then add to the first pot with potatoes and mushrooms to thicken it. Let it cook for a while on low heat. Add salt, pepper, vinegar and dill to taste. Soup should be creamy, thick with nice sourness. Dill and mushrooms shouldn’t be overpowered tho. Serve with more fresh dill and poached egg. Optionally you can add the beef from making your beef stock. We usually eat this as a main dish because it’s quite filling.

[Anonymous No.13798149]

>>13789715
Yo. I live in Milwaukee

[Anonymous No.13798321]

>>13798140
Not him but I saved this. Thanks.

[Anonymous No.13798355]

>>13798321
Np anon. Feel free to adjust the measurments as results may vary. You want something like pic related.

[Anonymous No.13798362]

>>13798355
Got it, thanks man. The combination of cream, smoky, and then vinegar/dill sounds awesome.

[Anonymous No.13798370]

>>13798362
We have also some similar dish that’s almost the same minus potatoes and mushrooms basically. You just make sauce instead of a soup and serve it with dumplings and beef/poached egg. Pic related.

[Anonymous No.13798419]

>>13798370
That sounds good but I like the mushroom, potato idea. In any event, looking forward to trying it.

[Anonymous No.13798426]

>>13798419
Soup > sauce so check it out. Hopefully you will like it. People in my country have love or hate relationship with it.

[Anonymous No.13798441]

Québec here. This one seems to be an older one, as many families in QC don't seem to know about it. It's dead simple but surprinsingly good, I strongly recommend it: salade à la crème (cream salad). You cut a head of leaf lettuce in thin-ish ribbons, finely mince 2-3 greens onions, season generously with salt and pepper and toss with heavy cream. My grandma says that it's better to make it a little in advance so all the flavors have time to meld together.

[Anonymous No.13798453]

>>13798441
This is interesting. My French mother used to do almost exactly this but with added garlic. She also used to say mixed salads were an “English thing” and you should limit the ingredients to one or two. So like tomatoes and onion, or butter bean and garlic. Lettuce and onion, etc. She would also always make salads at the beginning for the same reason - so the flavours have time to meld. Very interesting.

[Anonymous No.13798484]

>>13785750
My family were colonials in Kenya during the 30s to 60s. My grandfather made a truly legendary curry to take on safari for his buddies, but his other thing was ‘cooking’ shellfish in a container (later, my mother used to do it in a plastic bag). So you take shellfish - crab, whatever. It must be white shellfish. Then you put that in a bowl or even a plastic bag and then squeeze in lime juice. That’s really important - not lemon, it MUST be lime. Anyway, you then stir or shake the meat in the lime juice and it creates some kind of chemical reaction that ‘cooks’ the shellfish. Tastes based as hell, too. Serve that on bread as a quick snack. They used to do this when going up the coastline towards Somalia as it used to be riddled with crabs and prawns that would just wash up on the beach. Think it can be done with octopus too but takes longer.

[Anonymous No.13798490]

>>13798453
I was suspecting there was probably something similar in France. Makes sense.

This one is more of a condiment than a dish per se, and like many other recipes, born out of a need to preserve food: herbes salées (salted herbs. Again, very simple. You very finely dice some onions, carrots, celery and leek, as well as whatever herbs you were growing during the summer, which in Québec usually means savory, marjoram, rosemary, thyme, and chives. Some people also do parsley. Then you mix everything with a good bit of coarse salt and keep it in jars. That way when winter comes you can still add a touch of green to your soup, stew, eggs, mayonnaise, what have you. It also tastes very good, so that's a plus.

[Anonymous No.13798500]

>>13798490
Wow, I will try this, too. The vegetables basically pickle, right? You don’t add anything else? Do they have to be airtight jars? Really good idea. I make a lot of soups and stews in the winter and this seems like it’ll be really useful. I’m tempted to chuck in garlic too (I appear to have picked up some kind of garlic gene from my mother).

[Anonymous No.13798519]

>>13798500
no there's no fermentation like in a sauerkraut so no acidity. Garlic would be a fine addition I think but I'd keep it on the conservative side, garlic can overpower stuff fairly easily. Perhaps in the olden days they used airtight jars and kept it in the pantry, but you should just keep them in a cold part of the fridge. Also you have to let them macerate for a few weeks before using them. There are a few recipes available online you can look up

[Anonymous No.13798531]

>>13798519
Yeah, good tip on the garlic and storing them. Ok, I’m definitely trying that. Thankyou, based Quebecois. For what it’s worth, every time I’ve met one of you (which is actually surprisingly rare) you’re not only the most down to earth and chilled out guys, but you’re phenomenal drinkers, too. I look forward to visiting one day.

[Anonymous No.13798537]

>>13798531
you're welcome bud. Where are you from if I may ask

[Anonymous No.13798551]

>>13798537
London. I was born in France, though. French mother from Provence. I can barely speak French though which is a tragedy. She only used to yell at me in French so I only really understand people when I go to France who tell me to shut up, fuck off, or drop that right now you disgusting little shit. She had quite a temper <3

[Anonymous No.13798574]

>>13798551
eh, there may be many languages, but fuck off is universal. Cheers

[Anonymous No.13798594]

>>13798574
Nobody says it to quite the same effect as the French, though. Especially French mothers.

[Anonymous No.13798611]

My family makes a dish called carnival food. My grandpa was a poor and he used to eat it a lot when he worked with a travelling carnival. So that's what we call it. Thinly sliced potatoes, onions, peppers, garlic, mushrooms, whatever you like but onions/sausage/potatoes are the three main. Then some sliced polish sausage or whatever sausage you have. Fry in butter, oil, or water if you are a retard like my Aunt. I don't like it with water it doesn't turn out crispy. Serve with mustard and ketchup or sour cream. I know it's gay but I really love this thread and saved a bunch of your recipes so here's my shitty contribution

[Anonymous No.13798613]

>>13787756

My Dad called that a "Dutch Oven."

[Anonymous No.13798676]

>>13798611
This sounds based. I like the idea of making this so I know what someone who was poor and worked for a carnival are. That’s also cuisine. Do you slice the sausages? Add any reduction if you fry it?

[Anonymous No.13798727]

>>13798611
don't be too hard on your family, man. Maybe pan fried sausage, potatoes and vegetables isn't too fancy, but I'm sure it's damn good. Maybe your grandpa was broke but you're here and you have at least an aunt, so clearly he did something right. We have a thing in my family we call fricassée. It's not even fricassée; apparently that's a chicken dish with béchamel, but hey that's what we call it. You start by frying salt pork in a heavy pot (salt pork is basically pork belly preserved in a salt brine). If times are tough, you use a little, if times are okay you use more. It doesn't matter because the meat is mostly a condiment here. Then you add diced onion and a good amount of diced potatoes. You fry them on low heat in the rendered fat until the edges of your potato cubes become a little rough, then you add a little stock or water, depending on your means. Then you cook it on low until the potatoes are done and a little brown because of the pork/broth. The starch in your potatoes thicken the broth so you get some kind of gravy (that's why we wait until the potatoes become a little rough before adding the liquid). Season liberally with pepper and you're done. Now this is clearly peasant tier: it's a big bowl of potatoes seasoned with a little meat and a little onion. But I'll be damned if it's not one of my favorite things. I like to mash the potatoes in with everything else before digging in, my grandpa preferred to keep everything as is

[Anonymous No.13798731]

>>13798727
Also, it goes great with the salade à la crème I mentioned previously

[Anonymous No.13798764]

>>13798727
This sounds so delicious. There’s just something about how our parents or grandparents made something that just makes it more based than even the fanciest food. Like my grandmother used to make mince and potatoes. Just minced meat, onion, fried up, add potatoes and peas and then let it simmer in a beef stock cube water. Fuck, it was perfect. Same as you, I’d mash the potato into the gravy. Still the most ultimate comfy food and try as I might I can never get it quite like hers.

[Anonymous No.13798808]

>>13794919
Generous lol

[Anonymous No.13800246]

>>13794946
" 'tis " replied Aunt Helga.

I also would have accepted "Smoke me a kipper. I'll be back for breakfast".

https://www.youtube.com/watch?v=gXYfnWRp1Q0

[Anonymous No.13800859]

>>13800246
OP here. Please don't ever post this shit in one of my threads ever again.

[Anonymous No.13800932]

>>13786459
>I have no idea where she got that from.
kek

[Anonymous No.13800976]

>>13791375
interesting. never heard of this

>>13795037
is culvers worth a visit? we just got one in my city (Florida panhandle)

[Anonymous No.13801202]

>>13793335
What's the point of adding the cream/butter? Does the fish absorb it somehow? Seems like you just dump it down the drain

[Anonymous No.13801225]

>>13801202
> does the fish absorb it
Yes. It also rounds out the flavour. Any variation of how you cook kippers always involves a lot of butter or cream. And yes, the water in the jug goes down the drain. It doesn't steep long enough to provide any kind of stock.

[Anonymous No.13802207]

>>13798490
nice

[Anonymous No.13802596]

Fucking based thread OP.

[Anonymous No.13803024]

>>13802596
Thank you, friend. Imma bump it a few times in case there's anyone else that wants to tell us their secrets.

[Anonymous No.13803065]

My Uncle Nick is a drug-addicted, wigga, retarded ex-con. He makes this dish called Nick's Ghetto Surprise. You make it with a layer of cornbread on the bottom, hamburger meat, white gravy, and cheddar cheese. I think jimmy dean sausage and onions might go in it, as well? I remember my little brothers would torment my mom by asking her to make it as a joke because she'd get fucking pissed at the mention of our Uncle's name because he cut us off for calling the cops on him for beating his wife and she feels guilty. She'd still make it tho, artery clogger
My friend's Polish family makes a side dish that's just sliced mushrooms and onions with sour cream. You fry the mushrooms and onions until soft, then add the sour cream and s&p. It didn't look appetizing when I first saw it but it's damn good with some pierogi and sausages.
My dad makes the best saltine-cracker breaded, deep-fried perch ever, btw. I know that's normal but I grew up with it and never had it anywhere else or any perch as good since then. Perch is more expensive, now, so that sucks.
Finally, my great uncle once shared some dandelion wine he brewed with us and it tasted pretty alright. I was surprised, was actually pretty sweet like a white wine. I don't know if I give a fuck enough to make it myself, though.