Foods you've never tried, but want to

eating alone

Love sandwich cake.

You can make it at home pretty easily. I live right next to Canada but there's still no restaurants around me that serve it (that I know of). I made it with frozen fries, some homemade gravy and cheese curds, it was pretty good but homemade fries would probably make it even better.

Did you ever take a picture of your homemade poutine?

But cheese curds aren't something you can get everywhere. Can you use something else that's a bit mor easy to get outside of Canada/Freedomland?

No, it just looked like some basic ass poutine.

Where do you live that cheese curds are an impossibility?

You can easily make cheese curds in your own home if you have a pot, a thermometer, and milk.

Germany, I don't even know if there is a word for cheese curds in german

Expensive weeb beef.

One thing to note is that for the poutine to be even halfway decent the freshness of the curds is very important. In many places you can buy curds but the will have been shipped in from elsewhere and aren't truly fresh. They retain their prized "squeaky" texture for only one or two days after being made. So unless you happen to live near a cheese producer, or you make them yourself, you probably aren't able to get proper curds.

I live in Texas. My local supermarkets do carry curds, but they aren't fresh enough to get that "squeak" even if I buy them the same day that the market gets them in. The first time I made poutine I mail-ordered the curds from Wisconsin and paid for overnight shipping. That's obviously expensive, so since then ended up making them. I just googled a recipe for homemade cheddar and stopped following the recipe once I had curds.

Yep.

I know they don't sell them in the UK, so probably not much of euroland either unless you can find them in France or Switzerland. They're a staple where I'm from in the USA though.

poutine sounds awful

US having shit cheese is one of the most retarded memes ever.

Lmfao you fat bastard. Shine on you crazy diamond

While it's true that you CAN get a limited selection of good cheese here in the US I'm not sure why that's relevant. The standard which most people buy is awful when compared to much of Europe.

That being said, things could be much worse: We could be talking about cheese from South America, Asia, or Africa.

Thanks for the depression

awfully good

Its hardly limited if you travel. Hell, the US has some of the best steaks in the world but most people buy cheap cuts. European cheese while consistently good lacks innovation. I had cheddar from Vermont that was just as good as anything I had in Europe.

Fully expecting a diet coke

>Its hardly limited if you travel.
It doesn't matter whether I go to NYC, San Diego, Houston, Miami, or Cleveland. Industrial "cheddar", imitation parmesan, and "processed cheese food product" will outsell proper cheese 100:1. Nobody is saying you can't get good cheese here. They're making a generalization that the stuff most people buy is awful. And that's very true.

And in a way, there are many cheeses that we can't get here due to Federal law regarding the importation of unpasteurized cheese, as well as laws in many states regarding its sale.

Welcome to every confirmation or high school graduation in finland

Can't post a picture of my tummy, but I'm not fat, kind of the opposite.
I have a girl around if that's a consolation.
I know right. They should bring back Coke Zero and not that Coke Zero Sugar.

>They're making a generalization that the stuff most people buy is awful.
Yes because all europeans have super refined palates.
Most europeans eat just as much trashy, processed crap as americans do.

>Yes because all europeans have super refined palates.
I doubt they do. But they do have a strong tradition regarding their cheeses and that counts for something.

>>Most europeans eat just as much trashy, processed crap as americans do.
I'm not sure what it is like currently, but about 10 years ago that wasn't even close to the case, at least as far as cheese is concerned.

I have family in Denmark and the last I visited for an appreciable length of time was about 10 years ago. At that time if you went to the supermarket looking for cheese the only options were very high quality. You couldn't even buy "singles" or processed cheese food. It wasn't an option. The small town my family lived in had no less than three specialist cheese shops. It was either the real deal or nothing. On the other hand, back home in the states the "standard" was highly processed and there was a small selection of better stuff.

Taiyaki. Specifically the red bean paste filled ones, seems like an odd combination

Never had Beef Wellington, and after watching a couple of Gordon Ramsay videos extolling its virtues, I'd like to.

I once visited Denmark and there was a shop that sold (warm) sandwiches and those were really great. They were unlike Subway &c. Got no reason to go back there so I'll never eat them again I guess.

Quite easy to make, just do it and make your dreams come true.

Seriously? I thought that was just a meme.

Also every wedding funeral and other "important" occasion that involves food has those. In fact I don't remember one such Finnish occasion that doesn't.

Wisconsanon here, even our secret cheese bordello are getting busted hard now.

I want to try fresh tropical fruit. Like actually ripe off the plant instead of shipped hundreds/thousands of miles.

do you remember what the shop was called?

Maybe it has an o with a slash. But sorry I don't remember it and too lazy to find out. All I can tell is that it's in Copenhagen. Copenhagen a nice little town if you haven't visited it yet, warmer climate than in other Nordic capitals with a Continental European vibe. Denmark is so nice and their sandwiches are topnotch.

yes, cheese, potatoes, and gravy, what a perverse combination.

Pretty much any pleb-tier steakhouse serves it on an at least rotational basis.

Interestingly, Japan and the countries near it just plain forgot how to make cheese at some point in this history and only remembered when the west re-introduced it.

Haggis, because I don't attend enough renfaires to justify having it. And of course having it deep fried because it's not truly scottish if it isn't deep-fried.

All that it makes me think is that the fries will get soggy.

I know i can get poutine here in vegas but for the life of me I'm not entirely sure where, because every time I look it up on yelp or something the place is now gone.

From the restaurant, not the frozen foods aisle.

>does not see the nug
>does not see the regular coke

OK!

They're really not that good if you're not high.

I intend to be very drunk, will that work?

Eh close enough, those being high generally can do food enhancement in a way being drunk doesn;t

They're not really all that different from what you get at the actual restaurant.

dry aged steak
also I've heard beaver is some of the best tasting meat. but I want to see if it's the truth
on the opposite end of the spectrum poutine is one food I never want to try for some reason. even though I love everything involved. strange

I like the webm you posted
Reminds me of childhood hallucinations
And when I had the chicken pox at 17, was kept in a literal dark room
Was neat, I tripped I was watching a construction site build planets n stuff

Well, what are you waiting for, user? It's easy enough, just do it!

Why is American pizza floppy?

- pastrami
- peking duck
- sweetbread

Are you sure you weren't just delusional while watch Hitchhikers Guide to the Galaxy?

Paella. You need to buy a pan specifically made for it that's large enough plus all kinds of expensive sea food, not insignificant amounts of saffron. Even if I wanted to cook it myself, the expertise to not screw up the recipe and ingredients list means I'll live without it.

Dim sum. Only people who ever talk about it are seemingly cunts, but damn it looks appetizing.

I hate eating out in big cities. Cunts as far as the eye can see.

Bear
Duck (surprisingly)
Snake

You sound like a bit of a cunt yourself.

Butterfried chicken steak
t.aussie

You won't have the patience to pack and wrap every shoumai/dumpling.
t. someone who's done it thousands of times as a kid

Shit I meant buttermilk fried chicken steak or whatever it's called

You mean chicken fried steak??

I don't think I've ever seen it on offer in the area I live in.

Seal steak

>You couldn't even buy "singles" or processed cheese food. It wasn't an option
You didn't look hard enough then, though I can't fault you for that, as we kind of look down on that type of food, so it's usually packed away in the corner of the coolers.
Even when making grilled sandwiches I would never ever consider buying singles over real cheese.

...

And whale meat too

There are hundreds if not thousands of shops in Denmark which serve open-faced sandwiches. Those are a very common thing in Denmark.

The general term for those types of sandwiches is Smorrebrod. They are as common in Denmark as hamburgers are here in the US. You can get them pretty much anywhere. There are many well known classic recipes, many of which have funny sounding names.

why is it so... black?

And Hakarl

Yeah, but how many restaurants/shops do you know that sell warm sandwiches? As in traditional warm danish sandwiches? The only sandwhich that springs to mind is a bofsandwich.

Like I said before I haven't been back there in 10 years so I don't remember the specific names of shops, but every place that sells smorrebrod will sell some that are warm. There is a long list of standard recipes; some are normally served cold, some are normally served hot. Even the cafeteria in a supermarket would have some pre-made smorrebrod laid out; some were in a cooler and others were under heat lamps. You'd grab one of your choice and take it to the cashier just like any other cafeteria line.

Oh, so you just meant warm toppings?
It was probably ribbensteg (porkside with crackling), fiskefillet (fried fish) and frikadeller (pork meatballs) then. It also happen to be GOATest toppings for hojtbelagt smorrebrod.

It's also the same in Sweden

Recently I've seen packages with real cheese in singles or shredded too. But it's so much more expensive and doesn't really save any time. And there's always a bag of shredded "pizza mix" in the cheese section.

I don't see the problem as long as it's actually cheese, but yeah it's a waste of money and time compared to just buying a block of good cheese.
It's the fake americanized plastic cheese that I hate with a passion, or heavens forbid, bags of pizza "cheese".
I've recently started to buy my cheese from deli sections. It's pricier, but also so much better. Bought the most delicious smoked white cheddar, and goat cremecheese in Kvickly the other day.

What's the situation with cheese shops these days?

Last time I was in Denmark for any appreciable amount of time there were dedicated cheese shops all over the place. That's where my family would shop for cheese. Are those still around? Or have they been killed off by supermarkets?

We've got two that I know of where I live in Sweden, and most grocery shops larger than a kiosk has a manual disk as well.

Dedicated cheese shops are usually located in the larger towns (or run from mobile shops at the parking lot outside supermarkets. Same thing with fish).
I think that the cheesemarket has been more or less taken over by supermarkets, but you'll still see a few shops around, like mentioned above. We still have a strong cheese culture here, so even though the sale has moved, you'll still get good quality cheese from the supermarkets.
There is also many dairy farms that has opened up shops, so you can buy milk and cheese directly from them.

It looks cured and dried to me but I don't eat seal...

I haven't eaten seal either, but that certainly looks cured to me too. Notice how there's no sheen from moisture--it looks dry.

I have seen videos of seals being butchered for their meat and it is very dark in color compared to what we generally think of as meat. But it's not as dark as that pic. But meat does tend to darken as it is dried or cured (Imagine a cured ham or beef jerky), so that's another sign that the pic shows dried meat.

save up for it, its the best

>European cheese while consistently good lacks innovation

Pray tell what American innovation would look like

>IPA flavoured mozzarella
>Brie N' Bacon
>Cheeto Compte
>Sriracha Stilton
>Cheddar Salsa Verde

I've seen what you fuckers do to your beer, no thanks

I don't see why you'd expect a pleb-tier steakhouse to do it half decently. If it's a food wants to try he should find a place to do it decently or not at all IMO.

Are you by any chance Australian? I tried a few places in Sydney and Melbourne for dimsum and it wasn't fantastic. In my experience trying to find it done properly was not worth the effort as every place I tried seemed to use mainly frozen stuff.

There are many regional variants to choose from, with Cantonese in my opinion probably being the best. Shanghainese is alright too. My favourite dish is probably pic related. Outside of China or perhaps London they're typically all just lumped into one category though.

>I've seen what you fuckers do to your beer, no thanks
You're aware that just because there's novelty out-there shit, there's also far more "traditional" style items out there that are excellent, right?

you're correct
hwitecaslte is best fast food up there with Wndys as far as big chains

>Says european cheese lacks innovation
>Then claims american cheese is traditional
You can't have both americunt. Most of your food is based on european dishes.

> don't see why you'd expect a pleb-tier steakhouse to do it half decently.
because it's not difficult to make and steakhouses specialise in meat cookery?

>You can't have both americunt
Sure you can.
Take the beer industry, for example. You can get traditional beers. You can get cheap macrobews. And you can get all sorts of novelty/seasonal/specialty brews. The existence of one doesn't preclude the existence of others.

>> Most of your food is based on european dishes.
Yep. Most of our cheeses are cheaper industrial knockoffs of traditional European cheese. But we also make proper cheese in the traditional way, as well as Artisinal but non-traditional cheeses.

This attitude is exactly why European cuisine is stagnating.
Yes, you absolutely can. It's very easy to make adjustments and changes, especially in the process side, to come up with variants on the tradition that respect the traditional aspects. Yes, you can go balls to the wall insane with whatever, but restraint is definitely as much a thing as going full Guy Fererie.

>European cuisine is stagnating
Jesus, american arrogance is a sight to behold. If you'd actually been eating in european countries you would know this is not true.