European """"""""""""""""""""""""""cuisine"""""""""""""""""""""""""""""""""""""""""""""

European """"""""""""""""""""""""""cuisine"""""""""""""""""""""""""""""""""""""""""""""

Looks tasty. I'd throw it on a sandwich with some spicy as fuck mustard and some crunchy greens.

I want this, but open face on a nice dark bread, with sprouts, brown beer mustard, and some pickles. Maybe some warm chevre on there too, fuck texture contrasts. Soft on creamy on chewy, with a little crunch.

>ridiculing aspics and pate
>entire country tried to copy it for decades using jello and canned preserves
>failed but is still proclaiming superiority
>muh tater tot casserole
Obsessed.

>he doesn't partake in a fine Jello mold salad

Well I never!

When I was a kid I though this stuff was too gross looking to eat.
It is actually pretty good.

A-aunt Myrna, is that y-you?

>a whole continents cuisine can be summed up with one image
Retard.

But head cheese is delicious

OBSESSED!