Strange food in your country

This may not be strange but I bought some beet chips, they are not the potato chip kind...I was just looking for healthier snacks...I got some dry sea weed too...lol
these are not the best tasting but lots of vits and minerals

I'm sure i tasted fresh seaweed as a child, but we did not have it that often. Living in an archipelago, seaweeds are abundant in our lagoons, but it is funny u cannot often buy or get it in supermarkets/groceries and common restaurants nor fastfoods but in more expensive places only as hotels and high-end restos..and the wet market! And there's the dry seaweed sold as nori sheets (for sushi) from neighboring countries we sometimes get and eat plain like crunchy green colored paper.

These ain't too bad either

Tried these as well. They taste more like chicken

how come people always say that strange foods taste like chicken?


I had camel once. It tasted like mutton

Meat I grew up on:
Squirrels, rabbit, quail, pheasant, Canada goose, wild ducks, (got domesticated duck later in life -- prefer the wild because they aren't mostly fat), frog legs, venison (although only one deer every five years), frog legs, and snapping turtle (in snapper soup.) We also had beef, pork, chicken and turkey, but it was three nights of game, three nights of store-bought, and fish-on-Fridays-Catholic-style.

Fish I grew up on:
Bass, (smallmouth and large mouth), pike, sunnies, perch, trout, smelt (store-bought), flounder, weakfish, bluefish, and anchovies (store-bought) were forced on me once-in-a-while. (Fortunately, expensive enough that Dad didn't like to share. lol)

Seafood: If it ships fast enough to get on a plate in New Jersey within 24 hours, I've eaten it. If you can catch it fresh in the Midlantic States, I've caught it, or was on the boat when Dad caught it. (Crawlfishs. Only once, and 24 hours seems too long a time. I've been told they're better fresh. They weren't bad. Just plain.)

Exotic foods: kangaroo tail soup, oxtail soup, crow, pigeon, tongue, octopus, chitlin', Russian caviar, ($75 an ounce in 1971), and I only liked the crow and pigeon. (The soups weren't bad, just tasted like beef though.)

I'm sure i tasted fresh seaweed as a child, but we did not have it that often. Living in an archipelago, seaweeds are abundant in our lagoons, but it is funny u cannot often buy or get it in supermarkets/groceries and common restaurants nor fastfoods but in more expensive places only as hotels and high-end restos..and the wet market! And there's the dry seaweed sold as nori sheets (for sushi) from neighboring countries we sometimes get and eat plain like crunchy green colored paper.

Meat I grew up on:
Squirrels, rabbit, quail, pheasant, Canada goose, wild ducks, (got domesticated duck later in life -- prefer the wild because they aren't mostly fat), frog legs, venison (although only one deer every five years), frog legs, and snapping turtle (in snapper soup.) We also had beef, pork, chicken and turkey, but it was three nights of game, three nights of store-bought, and fish-on-Fridays-Catholic-style.

Fish I grew up on:
Bass, (smallmouth and large mouth), pike, sunnies, perch, trout, smelt (store-bought), flounder, weakfish, bluefish, and anchovies (store-bought) were forced on me once-in-a-while. (Fortunately, expensive enough that Dad didn't like to share. lol)

Seafood: If it ships fast enough to get on a plate in New Jersey within 24 hours, I've eaten it. If you can catch it fresh in the Midlantic States, I've caught it, or was on the boat when Dad caught it. (Crawlfishs. Only once, and 24 hours seems too long a time. I've been told they're better fresh. They weren't bad. Just plain.)

Exotic foods: kangaroo tail soup, oxtail soup, crow, pigeon, tongue, octopus, chitlin', Russian caviar, ($75 an ounce in 1971), and I only liked the crow and pigeon. (The soups weren't bad, just tasted like beef though.)

hahaha youre so cool lynn
^_^

dont tell tc you ate frog legs though
(._.')

Did you ever get ill?

How about bubble and squeak! (Mouse not included!)

https://www.thespruce.com/traditional-bubble-and-squeak-recipe-435202


View attachment 171461

And speaking of everything on the pig but the squeal, then there is scrapple! The Pennsylvania Dutch version of that phrase! (John loves it. I think it's okay, but not as good as bacon. Then again, we got old and can't eat pork anymore no matter how it's served.)

Did ya'll ever eat cracklins'? It is pork skin, I guess it is like pork rinds, but homemade. I have not eaten any since my grandmother passed away, but they were good.

Will u share your lefse recipe with us?

Well, as promised! I truly won't be offended if most people don't even read through this, much less consider making it!!



LEFSE

This takes a lot of extra equipment! To really make lefse rightly you can buy the equipment here:
https://www.amazon.com/Bethany-Housewares-Lefse-Starter-Kit/dp/B00LGV4710 That should be everything you need to start the process. This kit includes an aluminum grill, lefse stick, lefse rolling pin, pastry cloth and board set, potato ricer, and "The Scandinavian Cookbook". The one thing this set does NOT have is the rolling pin covers, like this:
https://www.amazon.com/Regency-Roll...1498928541&sr=1-1&keywords=Rolling+pin+covers (I’ll post a list of substitutes for these items if you want and idea of what lefse is without investing in all the equipment).

We make at least two batches of this at Christmastime, and sometimes we’ll make it at other times of the year as well.

· 10 pounds Russet potatoes (Yukon Gold work well too I hear)

Peel potatoes and boil until tender, mash out major chunks (you could use a potato ricer, if desired) and add:

· I cup evaporated milk
· ½ cup sugar
· About 2 teaspoons salt

Beat with electric mixer until all lumps are out. Mix all ingredients well. Put into a plastic or glass bowl with a lid. Put paper towels, napkins, or an absorbent towel directly on the potatoes and put the lid on. (the paper towels help to absorb excess liquid that might be troublesome when you’re getting the proper consistency for rolling out). Store in refrigerator overnight.

NEXT DAY

Chop up and add:

· 4 cups flour

I honestly don’t know how to describe the next part, the recipe says “Mix well and shape into balls. Roll out and fry on lefse grill.” This is the part we always show people so as a next best option I’ve found a link to a video you can watch:


https://www.youtube.com/watch?v=ZqEzX6cqdRE

(don’t let this get you discouraged, these guys are old professionals at this and it takes a long time and a lot of practice to get that good!!)



Tool substitutions:



Grill: I have heard (though never tried) that you can flip a standard metal cookie sheet over an electric stove burner to have a sort of grill. Mind you, it isn’t very Scandinavian or authentic, but it might work.
Lefse stick: Ok ok…I’ve never heard of a substitute for this one! You either have to make really small lefse sheets (and probably thick, as well) to lift them with a spatula, or you have to buy the sticks.

Lefse rolling pin: a regular rolling pin might work, and I know a flatbread one does!

Pastry cloth and board set: You probably could use a regular pastry board—not one with raised measuring lines!

Potato ricer: unnecessary, though it is very nice to get all the lumps out.

Lefse rolling pin cover: Cut the foot off of a clean sock and use the leg of the sock over your rolling pin

Just one question, what does lefse mean.