Local oddities

[Uncle Danny]

Don’t know if this could be fun, I think it could, so here we go.

Tell us about a dish or a recipe, that’s connected to you or to where you live, your country or something you ate somewhere els. The subject is just something you don’t find anywhere else.

We have a few here in Denmark, but I’ll start with

Koldskål:

4 eggs
3 tablespoons of sugar
1 tablespoon of vanilla sugar
2.5 dl. Tykmælk aka condensed milk (I think
2.5 dl butter milk

Whisk the eggs and sugar till it’s stiff, then and condensed milk and butter milk slowly.

Eat it with small cookies called Kammerjunker.

Enjoy

 

[simona]

Don’t know if this could be fun, I think it could, so here we go.

Tell us about a dish or a recipe, that’s connected to you or to where you live, your country or something you ate somewhere els. The subject is just something you don’t find anywhere else.

We have a few here in Denmark, but I’ll start with

Koldskål:

4 eggs
3 tablespoons of sugar
1 tablespoon of vanilla sugar
2.5 dl. Tykmælk aka condensed milk (I think
2.5 dl butter milk

Whisk the eggs and sugar till it’s stiff, then and condensed milk and butter milk slowly.

Eat it with small cookies called Kammerjunker.

Enjoy

Now you have to explain what Kammerjunker are......

 

[aporigine]

Don’t know if this could be fun, I think it could, so here we go.

Tell us about a dish or a recipe, that’s connected to you or to where you live, your country or something you ate somewhere els. The subject is just something you don’t find anywhere else.

We have a few here in Denmark, but I’ll start with

Koldskål:

4 eggs
3 tablespoons of sugar
1 tablespoon of vanilla sugar
2.5 dl. Tykmælk aka condensed milk (I think
2.5 dl butter milk

Whisk the eggs and sugar till it’s stiff, then and condensed milk and butter milk slowly.

Eat it with small cookies called Kammerjunker.

Enjoy

That reminds me of an oddly tasty/disgusting treat mama made for me when I was small:
gerührtes Ei.
Top a raw egg, add a spoonful of sugar, stir stir stir to produce a silky white thick liquid. Made and eaten with a tiny spoon.

The two iconic treats of mama’s hometown Vienna were Kremser mustard and Mannerschnitten cocoa/hazelnut wafers.

Here in Blank Map (and in LA to my south) it’s all about street tacos and craft cerveza.

 

[DitmasPork]

Poke in Hawaii
---
• Fresh, local, yellowfin tuna, skipjack, or whatever looks good at the market
• Local grown sweet onion, backyard scallion, backyard chili pepper
• Locally brewed shoyu
• Sesame oil

Cut fish, season, eat.

 

[aporigine]

Poke in Hawaii
---
• Fresh, local, yellowfin tuna, skipjack, or whatever looks good at the market
• Local grown sweet onion, backyard scallion, backyard chili pepper
• Locally brewed shoyu
• Sesame oil

Cut fish, season, eat.

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Tell me a bit about the chili pepper. What would be locally (‘Fornia) available good stand-ins?

 

[Michi]

Now you have to explain what Kammerjunker are......

https://www.kitchenknifeforums.com/...t-plain-good-show-us.298/page-240#post-711974

Recipe for Kammerjunker

 

[Michi]

Many possible choices from Bavarian cuisine. One of my favourite ones is sour calf's lung with bread dumplings. Vaguely similar to a soft beef stew, but made with some vinegar so it gets a slightly sour taste. It's to die for…

 

[Uncle Danny]

I could be tempted to try making this

 

[Uncle Danny]

Now you have to explain what Kammerjunker are......

Sorry I missed your question. It’s small semi dry, ball shaped cookies cut in half. Then crumbled into Koldskål

 

[Michi]

I could be tempted to try making this

I have this on my todo list. So far, I've simply bought the ready-to-eat stuff in a tin (which is excellent, made by Vinzenz Murr, a long-establish Munich butcher chain). I always bring back a few tins of it when I'm in Germany. (I've received interesting looks from quarantine officers on arrival when I tell them what's in the tins…)

If you can source calf lung, cooking it is a bit of a challenge. There is a lot of cleaning to do. And, once you get it all into a (really large) pot, the lung has a tendency to want to climb out of the pot because all the alveoli expand in the heat and turn the whole thing into a balloon.

Still, I am going to try this some time soon. If you want to give it a shot, I've linked the recipe. It's in German, but DeepL should do a decent job of it. There is also a video on that page (German language), so you can at least see what's going on.

Recipe: Sour calf lung with bread dumplings

 

[MarcelNL]

I know a similar dish, Beuscherl, had it for lunch during Summer in Austria without knowing what it was and loved it...never made it myself though...hmmm

 

[Michi]

I know a similar dish, Beuscherl, had it for lunch during Summer in Austria without knowing what it was and loved it...never made it myself though...hmmm

"Beuschel" is the south and east Austrian dialect word for "Lüngerl" (lung). The Austrian version often has other offal mixed in (most often heart), whereas the Bavarian version only uses lung. The spices are somewhat different as well, with the Austrian version often containing some anchovies and/or mustard as well as pickled gherkins.

But the two dishes are nevertheless very similar, with much the same character and mouthfeel.

 

[MarcelNL]

"Beuschel" is the south and east Austrian dialect word for "Lüngerl" (lung). The Austrian version often has other offal mixed in (most often heart), whereas the Bavarian version only uses lung. The spices are somewhat different as well, with the Austrian version often containing some anchovies and/or mustard as well as pickled gherkins.

But the two dishes are nevertheless very similar, with much the same character and mouthfeel.

yeah it was explained to me as all kinds of offal, I wonder if anyone makes it these days....it was 'Grannies cooking' now 45 years ago

 

[Uncle Danny]

I have this on my todo list. So far, I've simply bought the ready-to-eat stuff in a tin (which is excellent, made by Vinzenz Murr, a long-establish Munich butcher chain). I always bring back a few tins of it when I'm in Germany. (I've received interesting looks from quarantine officers on arrival when I tell them what's in the tins…)

If you can source calf lung, cooking it is a bit of a challenge. There is a lot of cleaning to do. And, once you get it all into a (really large) pot, the lung has a tendency to want to climb out of the pot because all the alveoli expand in the heat and turn the whole thing into a balloon.

Still, I am going to try this some time soon. If you want to give it a shot, I've linked the recipe. It's in German, but DeepL should do a decent job of it. There is also a video on that page (German language), so you can at least see what's going on.

Recipe: Sour calf lung with bread dumplings

Thanks. I’ll give it a read - my German is only half bad

 

[MarcelNL]

Thanks. I’ll give it a read - my German is only half bad

just use the good half ;-)

The nice part of this thread is that as being Dutch there is nothing much to post, perhaps other than 'Nieuwe Haring' basically Herring gutted except for the pancreas and then left to rot in its pancreatic enzymes (speed of the process is being managed using less or more salt).

Most of my life I hated the stuff because of the texture but I seem to develop a taste for it (though slowly, 1 year is enough)

 

[chefwp]

Although we lived on the Virginia side of the Chesapeake Bay, our people in Maryland were generous in sharing this with us around the holidays. Where my sister lived it was ritualistic in that the ladies in town would have get-togethers where everyone would pitch in and they'd all make a ton of this together.

https://www.visitmaryland.org/article/southern-maryland-stuffed-ham-recipe

Of course we enjoyed a lot more than just that from the bay culture, especially blue crabs and oysters. Although my family was never big into the big outdoor parties where people would go nuts for steamed blue crabs by the bushel, we certainly enjoyed Maryland-style crab cakes. One ubiquitous dish at our Thanksgiving/November holiday table was a dish called scalloped oysters. This is a decent recipe, I'd add shallot...
https://www.allrecipes.com/recipe/222401/chef-johns-scalloped-oysters/

 

[simona]

Of course here in Sweden it would have to be
https://en.wikipedia.org/wiki/Surströmming

I was at a party and watched the tins being opened under water - that's right, for the smell. Apparently it is tasty, but I have managed to avoid it.

Apart from being a treat in mid-summer, typically served with flat breads and potatoes it can be an invaluable deterrent if you find yourself housed in a 'gangsta' neighbourhood



Bon appetit!

reposte:

 

[MarcelNL]

I have had a smell of it long ago, and was not brave enough to taste it back then....I love all sorts of smelly cheese like Epoisse and Rasskäse but this ...

 

[sumis]

surströmming is excellent!
as noted, to be had between hard, thin flatbread, with potatoes, red onion and sourcream.
drinks are skim milk and schnapps (a lot of the latter).
does not taste like it smells.
it is fine to rinse it. (though my mum used to eat directly from the can.)

compared to hákarl, the icelandic fermented shark, surströmming is just your average nice salty tasty funky fish (if admittedly a bit smelly).

.

 

[MarcelNL]

I totally believe it does not taste like it smells, much like smelly cheeses taste way better than what you'd expect...

 

[Uncle Danny]

Tried the Surstrøming as well. Taste fine - I’ll eat it again

 

[aporigine]

I know a similar dish, Beuscherl, had it for lunch during Summer in Austria without knowing what it was and loved it...never made it myself though...hmmm

Mama would pass the white stuff in the meat section and say Beuschel in the manner of a curse. Said it was her least favorite food. Guess what we never had growing up.

 

[aporigine]

Although we lived on the Virginia side of the Chesapeake Bay, our people in Maryland were generous in sharing this with us around the holidays. Where my sister lived it was ritualistic in that the ladies in town would have get-togethers where everyone would pitch in and they'd all make a ton of this together.

https://www.visitmaryland.org/article/southern-maryland-stuffed-ham-recipe

Of course we enjoyed a lot more than just that from the bay culture, especially blue crabs and oysters. Although my family was never big into the big outdoor parties where people would go nuts for steamed blue crabs by the bushel, we certainly enjoyed Maryland-style crab cakes. One ubiquitous dish at our Thanksgiving/November holiday table was a dish called scalloped oysters. This is a decent recipe, I'd add shallot...
https://www.allrecipes.com/recipe/222401/chef-johns-scalloped-oysters/

I remember mama buying a flat of chicken necks and some twine, then borrowing the motel’s net and big bucket. (We stayed at the same place every year, usually the same unit, and were good friends with the owners.)

Then across the state line (a hundred yards down the road) to a dock on the bay side of the barrier island that bore Ocean City. Two, three hours of this and we had a big bucket full of ****ed-off arthropods. I still wince when I remember how they’d scrabble when the (also-borrowed enormous enamelware steamer pot) got hot. The smell of Old Bay has fraught associations. But the crabmeat was a tasty thing, and an excuse to have a vat of hot butter to hand.

 

[Uncle Danny]

That sounds… authentic

 

[nipsy]

https://www.moores-biscuits.co.uk/news/article/history-of-the-dorset-knob

 

[Jovidah]

For some reason the Dutch still celebrate and prepare Hutspot... something most well-known for its role as relief food after a long siege. I wonder whether other countries will elevate 'plain UN rice' to their national cuisines as well.

 

[Michi]

Surströmming is awesome. I currently have two tins in the fridge. Will make it a point to open one this week!

 

[sumis]

Surströmming is awesome. I currently have two tins in the fridge. Will make it a point to open one this week!

industrial pelagic trawling in the baltic sea has all but vacuumed up the herring. its been really hard for smaller scale coastal fishing boats, and this years yield is apparently super low. enjoy when you can!

.

 

[nipsy]

More a UK wide thing than local to me, but Bread Sauce. Gets a rather disgusted reaction from our friends across the pond, but goes so well with Roast Chicken/Turkey or even Gammon.

https://www.bbcgoodfood.com/recipes/bread-sauce-0

 

[nipsy]

industrial pelagic trawling in the baltic sea has all but vacuumed up the herring. its been really hard for smaller scale coastal fishing boats, and this years yield is apparently super low. enjoy when you can!

.

Herring used to be really popular in the UK, cant remember the last time I even saw it for sale now, other than Kippers.