odd food where your live

[insanejane]

For the European fans...............especially the French:


Have you ever eaten the forbidden ortolan while covering your head with a white napkin?

There is a restaurant here in L.A. called Ortolan that I'm afraid to set foot in.

[kook]

Dublin Coddle


mmmmmm

it is great after a night on the tiles

Boiled sausage is right up there with bananas as one of the least appetising "foods" ever. bleuch!

[moses (2)]

Boiled sausage is right up there with bananas as one of the least appetising "foods" ever. bleuch!

Ah kook

You have to taste my Das coddle

it is yummy

especially with Brennans batch bread smothered in Buttter..

There is something wopbut how my dad cooks food

I mean he makes soem of th vilest lookign meals but they are so so tasty

My fave is when he does clover meats Steak and Kidney Pie (you know the one in the round tin , fried spuds and spagethi ( Heinz)

MMMMMMMMMMM

[kook]

Ah kook

You have to taste my Das coddle

it is yummy

especially with Brennans batch bread smothered in Buttter..

There is something wopbut how my dad cooks food

I mean he makes soem of th vilest lookign meals but they are so so tasty

My fave is when he does clover meats Steak and Kidney Pie (you know the one in the round tin , fried spuds and spagethi ( Heinz)

MMMMMMMMMMM

Funny, my Dad makes coddle too. It smells only marginally better than tripe and drisheen, that perverse Cork "delicacy".

[Red]

Dublin Coddle

we were looking all over for that last time i was in Dublin........
can you tell me where to get some??? please? (for next time)

[moses (2)]

we were looking all over for that last time i was in Dublin........
can you tell me where to get some??? please? (for next time)

better still I will send a recipe

I think I know of a place in London that serves it

[moses (2)]

CODDLE

ingredients

8 -10 Medium sized PORK sausages
250g streaky bacon Rashers leave the fat on
6 – 8 medium potatoes (halfed)
2 -3 medium onions ( cut into chunks)
2 – 3 Carrots (sliced)
Salt and Pepper
Parley and thyme (Fresh but dried will do)
Large handful of cherry tomatoes
Large saucepan of water (half fill the sauce pan about 500ml of water)

to make

Put the bacon and sausages into the saucepan of water. Bring to the boil. Add the carrots, onions, Parley and thyme and then simmer.
As soon as you begin simmering, peel the spuds and halve them. Boil these in a separate pot. When the spuds are cooked-- soft enough to stick a fork into but not right into ( takes about 15 minutes of boiling) put them into the simmering pot of coddle. Also add tomatoes – and continue to cook in simmering water – leave for about another 20 minutes – overall you should be simmering for about 35 – 40 minutes ..

Add salt and pepper to flavour -- -- not to much salt as the Rashers do the job just as well

Serve in a bowl ( go easy on the liquid) with a side plate with White bread covered in butter

The best bit is that after simmering you can let it cool and leave in fridge overnight then the next day you can reheat – that way all the flavours have infused into the spuds and it is gorgeous

Sometimes my dad liquidizes the coddle to make a soup - Jesus it’s devine.

– that’s it I am making coddle tonight

I studied food science and there is not much difference in a boiled sausage versus a fried or grilled one

[Mr. Brian]

Is that from WikiCoddle?

[moses (2)]

Is that from WikiCoddle?

NO

MollyCoddle

[electrabunny]

I love the corn on the stick the street vendors sell. Covered in queso blanco and chile powder. And of course Modelo in a can.

Elotes! They sell that from carts in the neighborhoods in Chicago - especially around where I used to live. I never tried anything from the street carts - they were kind of annoying - with the bell and such. I always thought it was kind of weird to put mayonnaise on corn too. People also come into the Chicago bars at night and sell tamales from their coolers.

I got a good one from here in North Carolina - fried pickles! Actually anything fried. It's a big deal at the State Fair to see the new items they think of to deep fry each year - candy bars, coca-cola, etc. I've only tried the fried pickles in bars - they go well with beer.

[black francis]

I know this isn't regional but I finally made one of those Elvis "Fool's Gold" sandwiches and sweet Jesus that fucker was good.

[withahip]

We used to have birch beer here in the summer.

Sigh - no longer.




But we have the original Buffalo Wings! Coronary on a plate!!!!

[zabird]

Those wings look mighty good!

Here's a tasty one from Arizona:

The Navajo taco -- the base is fry bread (the state food of Arizona!). Fry bread is also great with just honey and/or powdered sugar on it.

[Mr. Brian]

I got a good one from here in North Carolina - fried pickles!

I love those fried pickles!

Hey electrabunny, have you ever been to The Snappy Lunch in Mt Airy, NC? That's the "real" Mayberry where Andy Griffith is from and based that show on for those who don't know. The diner itself was mentioned by name once on an early episode but then was just referred to as "the diner" after that. They have this fried pork chop sandwich topped with Chili, Cole Slaw, Mustard, Onion & Tomato. I wish I had one right now!

[JackT]

In Baltimore there are stands selling "Lake Trout", which is neither trout, nor from a lake. You get a piece of fried fish and two pieces of bread.