Toadfish Monastery

Quote from: Pachyderm on January 25, 2011, 12:57:33 PM
I haven't had the opportunity to try it.  I'd like to give it a go, even though I've heard it tastes offal.  
You eat noni and durian and have the downright effrontery to comment on my national dish?!!    

I'm sure it's much better than the pun I attempted in that statement. It was not meant as a slight.  

I'd love to try a decent haggis.  I'm a bit curious about the lung, since I've never eaten that.  I bet they'd be good deep-fried, with all the surface area to crispy up.  Tripe's my usual favourite when it comes to innards, and then perhaps intestine.

Don't take any guff about national dishes from a Canadian. You have the great chieftain o' the puddin'-race; we have the greasy cheesecurded poutine mess (which I doubt I actually ever ate until I was in my 20's, it's less popular in the west).

QuoteLachance is said to have exclaimed ça va faire une maudite poutine ("it will make a damn mess"), hence the name. The sauce was allegedly added later, to keep the fries warm longer.

Can I trade it in for Adobo or something?  

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Quote from: Swatopluk on January 25, 2011, 01:08:25 PM
Amateurs! Try this!

I've had this, which is a bit fresher.  I'm not sure I'd bother eating it again, but it wasn't terrible, just ammoniacal.  I'd probably try hákarl if I was offered it, and maybe even surströmming, although I doubt I'd seek them out on my own.  I'm much more weirded out by textures than by tastes and smells; I enjoy bad smells (not necessarily in food) and the only taste that sends me wretching in a hurry is black mould.  However, anything with a tough skin that releases its innards when bit into had better be fruit. I avoid insects and sea squirts for that reason.

I usually prefer my seafood a lot fresher.
_{('moving' is not technically a texture, is it?)}

I like rhubarb but can't eat rhubarb compote because it looks like vomit or worse. Even if I close my eyes, I know it's there.

Stay away from noni, then.

I wonder why some stews and soups don't cause the same reaction since they are quite similar in appearance to what I vomit on occasion.

I was going to say I had lentil soup for lunch, but after reading the above, I don't know if I dare! 

I did have a little raspberry tart for dessert, though. It was very pretty, very tasty and did not resemble spewage in any way, shape or form.

rye toasties with cheese and saveloy

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Soon there will be cheese made from human breast milk available in the states.

Aggie, it wasn't taken as a slight (note rolly eyes...)

Can't say I would go out of my way to try the poutine, though.

I just know it could be a touchy subject for a Scot - few take their national food as serious, I think.

I will only protest against those that take Bavarian 'cuisine' for the only German food.

I was having a kind of ham, egg and cheese sandwich they sell on BK for breakfast. It was ok I guess...

toasted wheat breadroll with fine saveloy

Minestroni soup

wheat breadroll with Hunagrian salami

Oh, we take haggis seriously enough, that's true. I don't know any other national dish which requires stabbing with a special knife taken from your sock.

Jelly beans