Foods What We Have Made And Eaten

Drop by and talk about anything you want. This is where all cheese-related discussions should go
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Mowinckel
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Re: Foods What We Have Made And Eaten

Postby Mowinckel » 11 Mar 2012, 20:46

Just started on a batch of solæg (sun/salt eggs), a local delicacy
Boil eggs for 30 min with 2 onions worth of onions rings.
Crunch the eggshells but do not remove them and put them in salt and water for 10 days, changing the salt and water every 2 days.
Remove the eggshells, cut in two, remove the yolk, put Tabasco and mustard on, put back the yolk and enjoy
It will be good ^.^

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Last edited by Mowinckel on 12 Mar 2012, 09:02, edited 1 time in total.
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Re: Foods What We Have Made And Eaten

Postby nicholasmc1 » 11 Mar 2012, 21:44

Mowinckel wrote:Just started on a batch of solæg (sun/salt eggs), a local delicacy
Boil eggs for 30 min with 2 onions worth of onions rings.
Crunch the eggshells but do not remove them and put them in salt and water for 10 days, changing the salt and water every 2 days.
Remove the eggshells, cut in two, remove the yolk, but Tabasco and mustard on, put back the yolk and enjoy
It will be good ^.^

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They look horrifying.....but other than salt is there any particular flavour associated with them>
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 12 Mar 2012, 05:15

Ah... the good old local delicacy. "It's not our fault we east this... it's tradition!"
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Re: Foods What We Have Made And Eaten

Postby Geoff_B » 12 Mar 2012, 05:25

I would be happy for it to be a tradition to eat the local delicacy that Met posted :D
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Re: Foods What We Have Made And Eaten

Postby Metcarfre » 12 Mar 2012, 06:05

Yeah, it was pretty great.

Unfortunately it was local to my kitchen.
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 12 Mar 2012, 13:34

We must enact steps to preserve the rare and beautiful culinary tradition of metacarfe's kitchen! Everybody go there and start sampling/taking notes. I'll go get some fencing and guards to carefully seal it away from outside interference.
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Re: Foods What We Have Made And Eaten

Postby Mowinckel » 12 Mar 2012, 13:41

nicholasmc1 wrote:
Mowinckel wrote:Just started on a batch of solæg (sun/salt eggs), a local delicacy
Boil eggs for 30 min with 2 onions worth of onions rings.
Crunch the eggshells but do not remove them and put them in salt and water for 10 days, changing the salt and water every 2 days.
Remove the eggshells, cut in two, remove the yolk, but Tabasco and mustard on, put back the yolk and enjoy
It will be good ^.^

Image

They look horrifying.....but other than salt is there any particular flavour associated with them>



Its very bitter, you usually eat one in a single bite then take a shot of snaps or gammel dansk (old Danish, the most horrible drink we have, also used as a test of adulthood)
Its usually a starter and is mostly eaten by 30+ aged people... you have to have killed of most of your tongue to really like it
I did that early, so I find it delicious
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Re: Foods What We Have Made And Eaten

Postby nicholasmc1 » 12 Mar 2012, 15:38

Mowinckel wrote:
nicholasmc1 wrote:
Mowinckel wrote:Just started on a batch of solæg (sun/salt eggs), a local delicacy
Boil eggs for 30 min with 2 onions worth of onions rings.
Crunch the eggshells but do not remove them and put them in salt and water for 10 days, changing the salt and water every 2 days.
Remove the eggshells, cut in two, remove the yolk, but Tabasco and mustard on, put back the yolk and enjoy
It will be good ^.^

Image

They look horrifying.....but other than salt is there any particular flavour associated with them>



Its very bitter, you usually eat one in a single bite then take a shot of snaps or gammel dansk (old Danish, the most horrible drink we have, also used as a test of adulthood)
Its usually a starter and is mostly eaten by 30+ aged people... you have to have killed of most of your tongue to really like it
I did that early, so I find it delicious

I think I will just stick to taking shots of tequilla and oysters
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 12 Mar 2012, 16:04

Mmmm... oysters braised in tequilla. Now there's a broth I want to drink.
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Re: Foods What We Have Made And Eaten

Postby Rikadyn » 12 Mar 2012, 16:06

Beer is food right?

I made 10 gallons of a Belgian Dubbel a week ago >.>
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Re: Foods What We Have Made And Eaten

Postby Gap Filler » 13 Mar 2012, 07:20

Local sweet shop stocked various American thingies recently.

Would somebody care to explain precisely why anyone would willingly eat a Twinkie, because the damn thing tasted foul? Tootsie Roll was all right, though.
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Re: Foods What We Have Made And Eaten

Postby Psyclone » 13 Mar 2012, 07:50

More importantly, why would anyone choose to represent american candies by selling twinkies? We do have better than that.
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Re: Foods What We Have Made And Eaten

Postby Metcarfre » 13 Mar 2012, 08:23

A lot of Yank candy is HFSC and gross, though.
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Re: Foods What We Have Made And Eaten

Postby Psyclone » 13 Mar 2012, 08:27

You have like, the exact same candy. At least the important ones, anyway.

I actually wouldn't know, since I don't think there's any candy I like that isn't sold in Canada or western/northern Europe.
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Re: Foods What We Have Made And Eaten

Postby Metcarfre » 13 Mar 2012, 08:30

You guys have like 40 more kinds of Reese than we do.

But don't have Coffee Crisp, so it's a wash to me.
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Re: Foods What We Have Made And Eaten

Postby the amativeness » 13 Mar 2012, 10:47

metcarfre wrote:You guys have like 40 more kinds of Reese than we do.


Seeing as I work for The Hershey Company (and by extension The H. B. Reese Candy Company), I must admit that we DO have a lot of different kinds of chocolate and chocolate accessories.
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 13 Mar 2012, 15:57

Okay... as suggested on the Poutine thread, I have attempted a similar thing using soft pretzels. And you know what... it worked. Not the same thing, of course, but it was tasty nonetheless.
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Re: Foods What We Have Made And Eaten

Postby Metcarfre » 13 Mar 2012, 16:04

Very German, very delicious.
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 13 Mar 2012, 16:45

The pretzels were from the Heidelberg bakery in DC, which is done by the former pastry chef for the White House. It is a recipe that I've only had once before, wish was done by my great-grandfather when he came over and he took to his grave.
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Re: Foods What We Have Made And Eaten

Postby Metcarfre » 14 Mar 2012, 11:52

My wife made a bacon, leek, and potato chowder last night and it was friggin' amazing. Basically bacon soup.
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 14 Mar 2012, 12:49

Heh... that reminds me of the time my friend Neil had a ton of bacon from a work cook-up left over (I know, I know... but we vastly over-estimated the number of people coming and under-estimated those who were vegetarians). It was starting to look a bit dicey in his not at all well functioning fridge, so he decided to make soup with it. From like, a months supply of it. Didn't leave himself room for much else in small pot he was using (yay, bachelor living) so he ended up with a soup that was basically half bacon, if not more. In fact, I might even call it a chili, or perhaps a slurry. Tasted fine(ish) but not the most appetizing to look at.
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Re: Foods What We Have Made And Eaten

Postby Metcarfre » 14 Mar 2012, 13:40

I'm having the soup for lunch right now.

EVEN BETTER THAN I REMEMBERED
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Re: Foods What We Have Made And Eaten

Postby plummeting_sloth » 14 Mar 2012, 14:19

Most soups and sauces taste better the next eating. The reheating (and any freezing) helps drive away some of the water. Sometimes I'll put a marinara sauce I made straight in the freezer (well, after it cools down) for that exact reason.
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Re: Foods What We Have Made And Eaten

Postby Keab42 » 14 Mar 2012, 15:18

Over the weekend I made Fajitas. I used smokey barbeque seasoning and added Chorizo and Aubergine to the mince. Om Nom Nom.

Tonight I coated some chicken goujons in a really thick Mango and Sweet Chilli salad dressing and then rolled those in Polenta (I lacked breadcrumbs) and baked in the oven for 15-20 minutes. Also Om Nom Nom, and I plan to try with Barbeque sauce at some point.
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Re: Foods What We Have Made And Eaten

Postby JustAName » 14 Mar 2012, 21:00

Met, that sounds delicious. If you wanted to get the recipe and share it, I wouldn't be unhappy.
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