Pre-Holidays Food Extravaganza: Show Me Your Traditional Foods

"MoparKetchup" (moparketchup) 10/26/2013 at 18:29 • Filed to: Foodlopnik

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Oh dear. My father decided to bring some holiday culinary delights: Lechón asado (roasted pork) with batata (sweet potatoes) and morcilla (blood sausage) and it's not even December yet. The best part is the crispy pork skin, with its salty layers of fat (there's pig hair still hanging there too!) eagerly awaiting to clog your arteries. It's such a strange feeling tasting something so unhealthy yet sooooooooo delicious.

What are your traditional foods for the holidays?

dropthatclutch > MoparKetchup 10/26/2013 at 18:33

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Being of Finnish decent I had blood sausage once.... once!

MoparKetchup > dropthatclutch 10/26/2013 at 18:36

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We eat this on November for Thanksgiving, on December for Christmas and on January for The Three Kings.

505Turbeaux > MoparKetchup 10/26/2013 at 18:36

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I rock the blutwurst on occasion. Rock on

POD > MoparKetchup 10/26/2013 at 18:42

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Post Thanks Giving here, but I did enjoy me some Pierogis. I like them a day old fried in butter and served with sour cream myself.

Aya, Almost Has A Cosmo With Toyota Engine Owned by a BMW. > MoparKetchup 10/26/2013 at 18:46

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Have some man.
Fried tofu, egg, and tempe (soybeans), with yellow tuna sauce, chilli sauce, and green duck feet sauce.

Sorry for bad pic. I'm stuck on iPotato 2G.

Laird Andrew Neby Bradleigh > MoparKetchup 10/26/2013 at 18:49

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Holiday food? Sure, why not, I'll even throw in some non holiday thingys that we eat at this time of year in Norway.

Let's start with what we eat in my part of the country at christmas; Ribbe, pølse og surkål (Pork ribs, sausage and sauerkraut)

Then we've got what they eat a bit further south, and that's just a boring old Turkey.. Not showing pictures of that.. It's also a tradition for eating boiled Cod on Christmas Eve, also boring :P

BUT, now for the more "exotic things".. How about some Rakfisk ? Fermented trout, served with potatoes, sour cream and raw onions (and sometimes eggs). Oh yeah, the fish is served as is, NEVER cooked, and it tastes awesome.

Let's see, what else have we got. Ahh, yeah.. Lutfisk , you have to read about that, or else you'll think I'm pulling your leg. personally I'm no huge fan of Lutfisk, but I'll eat it. Basically Lutfisk is stockfish(air-dried whitefish) soaked in lye. Usually served with potatoes, bacon and mashed peas.

Nibby > MoparKetchup 10/26/2013 at 18:52

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My parents are South Asian and moved here before my siblings and I were born. This dish is called "harissa" and while it does resemble what comes out of your body, it certainly smells and tastes absolutely delightful. It's essentially soft lamb or goat meat mixed with rice water and spices and takes a while to prepare + cook. Very heavy but it is probably the most delectable meal ever.

Laird Andrew Neby Bradleigh > Nibby 10/26/2013 at 18:57

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Harissa is AWESOME, can't remember where I tried it, but I remember loving it.

505Turbeaux > MoparKetchup 10/26/2013 at 18:57

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And now for Chef Oppo episode 1. Truncated version of how to make my favorite traditional dish, sauerbraten from last holiday season. Instead of horse I use beef. Easier to get friends over that way... Beef sits pickling for 7 days in the fridge. Good old Germans

BlazinAce - Doctor of Internal Combustion > MoparKetchup 10/26/2013 at 18:59

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It's not exactly holiday food (I don't think we have any traditional holiday food, to be honest) but there's nothing more Gaúcho than a good old Churrasco:

Served in swords

Cooked in immense firepits

And seasoned with a low flying cropduster.

Churrasco!

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 18:59

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this better be on the table when I get there, leaving now :)

PatBateman > MoparKetchup 10/26/2013 at 19:02

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Pork tamales

Seafood Gumbo

Boudin

Oyster dressing

Tur-f*cking-ducken

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:02

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So wait, uhm, you're not Norwegian are you? 'cause if you ARE, I'm having a Rakfiskfest (Rakfiskparty) next weekend. And if you're not, you'd better try this stuff if you ever come to Norway.

desertdog5051 > MoparKetchup 10/26/2013 at 19:04

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Even though the blood sausage looks terrible, I would try it. I'm a sucker for foods I have never tried.

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:05

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Oh I will be there one day, and I am hungry as hell looking at it. I have made crazier trips for food...

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:07

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Well, if you ever come here you should try smalahove as well, wont post pictures of that, I'll let you google it. And let it be said, that both rakfisk and lutfisk is.. ehm.. an acquired taste.

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:09

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Cant be more acquired than the Hakarl I had in Iceland. Rotting shark does not go down easy if you dont grow up with it

davedave1111 > Nibby 10/26/2013 at 19:10

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Interesting. Harissa is the name of a North African spice-paste/seasoning/chilli-sauce sort of concoction. Lamb and goat are traditional meats from the same area, often cooked with harissa similarly to the way you describe. Is there a connection, do you know?

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:13

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Ahh, you've tried that have you? Yeah, rakfisk should be like eating gelato then.. Did you try Brennivín as well?

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:14

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I brought some back! Still have some

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:16

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Hehe, yeah it's not an everyday beverage. Did they tell you WHY they let the shark rot by the way? I think that's the most scary part of that meal.

MtrRider Just Wants Doritos > MoparKetchup 10/26/2013 at 19:19

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Eggnog. Lots and lots of eggnog. When that shit hits shelves I start gaining weight like a bear before hibernation.

And that second pic looks like a Fear Factor challenge.

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:19

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oh yes! I got the whole story

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:21

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That looks mouthwatering I'll tell you. Care to share the recipe?

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:22

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And you still ate it!? Or did they tell you after? As they did with me..

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:24

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I will take a picture and post it when I have the book in front of me again. The deli recipes from my g-ma's German Deli in NYC though, that I keep close

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:24

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nah I went in informed. Hey, you only live once!

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:26

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quite OK with me, as long as I get a sort of kinda recipe to start with I'll "perfect" it on my own. I'm mostly curious about the liquids you use, the spices and stuff I think I can figure out from the pictures.

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:29

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Sure, I would've eaten it anyway, but my friends have been calling me insane for the last 20 years, so :P But I'll tell you one thing, I'll NEVER eat a frigging tarantula again, that shit was just vile.. or rather, the legs and stuff tasted rather bland, but the abdomen, yeah.. nah..

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:30

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50% water, 40% white vinegar, 10% red wine. Cook liquids to a boil for 5 min, remove, cool, put meat in the juice. put in fridge, flip 2 times a day for 7 days, remove, keep liquid. Cook meat in 20% of liquid till done, covered. Add crumbled graham crackers and more reserved brine to boil for gravy. BOOM!

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:31

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I am so scared of those things I couldnt do it

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:37

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Thanks, I may be very wrong about what spices are in there, but also think that the spices would be more of a personal preference. Anywho, I think i see cloves in there, and whole seeds of mustard (or are those white peppercorns?) I also think star anise would work. But now i'm getting hungry.

wacopalypsenow > MoparKetchup 10/26/2013 at 19:38

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I bring you the food of my people (West Virginia here)

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:39

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Yeah, it was a bet.. I also ate a Ghost pepper.. don't think I'll do that again either. But now it's time for beer, whisky and bed, all this talk about food made me hungry, and I can't start cooking at 01:40 at night :P

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:40

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keep the anise away. Grab some off the shelf pickling spice, couple of bay leaves, BLACK peppercorns, and mustard seed (whole). That is pretty much the long and short of it. Go deep on the onions too.

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:42

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you ever come stateside let me know...

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:43

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I think I'll make two batches, I LOVE anise especially with horse meat, so I'll make one with and one without. Thanks for sharing mate.

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:45

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Will do, but if I ever go I'll most likely be in Breckenridge (my sister lives there for 4 months every year) and I can't imagine there be many oppos there :P

505Turbeaux > Laird Andrew Neby Bradleigh 10/26/2013 at 19:45

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used to live in denver and go out there all the time...

Laird Andrew Neby Bradleigh > 505Turbeaux 10/26/2013 at 19:48

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ahh, cool. I'll let you know if I ever get my ass over the pond :P

pdthedeuce > MoparKetchup 10/26/2013 at 20:00

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behold the traditional holiday food of my people ...

Nibby > davedave1111 10/26/2013 at 22:41

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It originates from the Middle East, so that's most likely the connection.

MoparKetchup > Laird Andrew Neby Bradleigh 10/27/2013 at 17:45

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Anything that's new to me, I'll try it out, so the Lutfisk and the Rakfisk are on my priority list of unknown foods to eat. Gracias!

MoparKetchup > 505Turbeaux 10/27/2013 at 17:48

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That looks exquisite. Thanks for sharing part of the recipe, it's a good starting point.

MoparKetchup > Nibby 10/27/2013 at 18:04

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That's the type of food I love: nasty appearance, awesome taste. Going to my "unknown foods to eat" list.

MoparKetchup > BlazinAce - Doctor of Internal Combustion 10/27/2013 at 18:09

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Churrasco is the bomb. We have various Argentinian restaurants that serve it with white rice or french fries:

And in pizzerias too:

MoparKetchup > pdthedeuce 10/27/2013 at 18:15

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A McRib! I haven't had one in 8 years! They're good but every time I go to McDonald's I buy a Big Mac and I forget about the McChuleta.

MoparKetchup > Aya, Almost Has A Cosmo With Toyota Engine Owned by a BMW. 10/27/2013 at 18:18

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That looks sabroso! I've never had green duck feet sauce before.

MoparKetchup > PatBateman 10/27/2013 at 18:20

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I'll take the seafood gumbo and boudin for dinner NOW please.

BlazinAce - Doctor of Internal Combustion > MoparKetchup 10/27/2013 at 18:37

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White rice makes almost everything better (cars being the exception, of course). Rio Grande do Sul, where I live, is one of the biggest rice producers in Brazil, so rice is a staple here as well and I think I've yet to go a day without it.

I specially like Carreteiro rice, which is another gaúcho dish composed of dried or cooked meat, rice and assorted vegetables and spices. Basically, everything people had at hand when out at the Campanha thrown into a pot and cooked together.

MoparKetchup > BlazinAce - Doctor of Internal Combustion 10/27/2013 at 18:40

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Crap, now I will have to find a Carreteiro rice recipe hahaha, thanks for the info!

PatBateman > MoparKetchup 10/27/2013 at 21:51

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I had my grandmother's Seafood Gumbo for dinner last night, and brought about a gallon of it home with me tonight. Mmmmmmm....

Aya, Almost Has A Cosmo With Toyota Engine Owned by a BMW. > MoparKetchup 10/27/2013 at 22:48

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Ya, that's really nice. Especially combined with the whole duck itself.