foods you grew up seeing but dont know what to do with.

I get around said:
Tofu can be ever so bland but i'd love to see what it's like in asian food for sure.
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there is a soup in japan with noodles called kitsune udon iirc and it has a piece of deep fried sweet tofu on top. Its great. Also Koreans chuck it into pretty much any soup, broth or stew.
 
I love black pudding! I have a tendency to under cook it though, which is apparently bad, but at the same time I think it tastes nicer :p

Organs are great too, i remeber one time in a french restaurant, a real nice place not a city restaurant it had about 5 acres of land a stream on the grounds it was fantastic, anyway, i ordered the rabbit course, and to my surprise i pretty much got a whole rabbit, only parts missing was the fur, head, and paws i think :D

My mum thought I should send it back rofl, to her disgust I even ate the heart (kind of chewy like cardboard but really meaty tasting) :p The best part was either the kidneys or liver, I couldn't tell which was which really. The chef was so impressed that I, an Englishman, finished the rabbit course he gave me a pint on the house :D
 
Black pudding, blutwurst (German) and jelito (Czech) are the food of the gods. I usually fry black pudding until it's quite crispy but the fist time I had blutwurst in Germany it was quite soft and cooked much less than I was used to but it was awesome served with yellow lentils.
 
My mate put some Couscous in my trolly a few months ago, I still have it. I know you only add hot water but it just doesn't really seem appealing to me, then again I am not fromt he 3rd world, just underneath it is a fridge full of steak. :D
 
Mr. Anderson said:
I love black pudding! I have a tendency to under cook it though, which is apparently bad, but at the same time I think it tastes nicer :p

Organs are great too, i remeber one time in a french restaurant, a real nice place not a city restaurant it had about 5 acres of land a stream on the grounds it was fantastic, anyway, i ordered the rabbit course, and to my surprise i pretty much got a whole rabbit, only parts missing was the fur, head, and paws i think :D

My mum thought I should send it back rofl, to her disgust I even ate the heart (kind of chewy like cardboard but really meaty tasting) :p The best part was either the kidneys or liver, I couldn't tell which was which really. The chef was so impressed that I, an Englishman, finished the rabbit course he gave me a pint on the house :D
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No head?
Aww wasted the best bit.
Fried bunny brain on toast is absolutely top notch.

Good thick bread toasted both sides, butter, few rabbit brains fried in some garlic and butter. OM NOM NOM.
Sounds good though, love rabbit.

And cous cous is awesome, cous cous with lemon and corriander, really low fat snack (if you're into that) but damn good and easy to make.
 
Mr. Anderson said:
My mum thought I should send it back rofl, to her disgust I even ate the heart (kind of chewy like cardboard but really meaty tasting) :p The best part was either the kidneys or liver, I couldn't tell which was which really. The chef was so impressed that I, an Englishman, finished the rabbit course he gave me a pint on the house :D
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The French love thier offal. I remember in the back end of the '80s my mum ordering a sheep's brain in France. It didn't look very appetising, but it was apparently very good.

AcidHell2 said:
:rolleyes: Cous-cous is great. Great tasting and so easy to make. Especially flavoured. No different to rice or pasta.
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I often have cous cous with curry or pasta sauce if I'm taking it to work. Preparing pasta or even worse rice first thing in the morning while trying to do 6 other things is a receipe for disaster. Cous cous however is idiot proof.
 
Mr. Anderson said:
Organs are great too, i remeber one time in a french restaurant, a real nice place not a city restaurant it had about 5 acres of land a stream on the grounds it was fantastic, anyway, i ordered the rabbit course, and to my surprise i pretty much got a whole rabbit, only parts missing was the fur, head, and paws i think :D

My mum thought I should send it back rofl, to her disgust I even ate the heart (kind of chewy like cardboard but really meaty tasting) :p The best part was either the kidneys or liver, I couldn't tell which was which really. The chef was so impressed that I, an Englishman, finished the rabbit course he gave me a pint on the house :D
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You ordered a bunny, you got a bunny, was she annoyed the head was missing ;)

By the way, stuffed heart is lovely, pigs heart, slow cooked, can become tough if you rush it :)
 
utajoker said:
they are indeed, steak canadian buttys, soooo good, bread soaks all the juice up mmmmmmmmm.
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Ive just had a google and according to someone on some random forum Iceland sell them. Going to have to have a look in there soon. Ive been trying to find these for ages now. I wasn't sure what they were called though.
 
Worcester Sauce - found no applicable use for it in my entire life. As a student I worked in catering. Seen one in every kitchen and on every busboy station. Never seen it added to anything or been asked by customer to provide one for seasoning their food.

Pickled Eggs - except drunken bets in bars, and initial test "what else can we pickle" does a jar of aforementioned actually have any culinary use?

Steak and Kidney Pie - very popular apparently, never had one in my life. I don't quite understand how it's supposed to work, unless it's Joey from Friends type of thing: "what's not to like: steak - good, pie - good, lamb's kidneys - good"
 
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