Ask Lemmy

Fairy Bread from Australia. Sprinkles on bread.

Very common as kids party food.

Every country has some sort of "out there" food that others are repulsed by.

I've had natto (fermented soybeans) from Japan which weren't terrible but had a texture I couldn't get behind, and I've had surstromming (fermented fish) from Sweden that is probably the most horrific substance known to mankind.

the concept of peanut butter and jelly sandwiches disgusts me to this day.

Molé. Chocolate with savory and spicy? Weird.

But damn, does it work.

Arroz a la cubana

On google images, it looks like when kids have to cook for the first time in a sitcom with the "mom and dad leave them to run the house by themselves" episode. On wikipedia it looks nicer and more sensible.

Alarming to anyone who doesn't know about plantains, though i believe sweet bananas are also used. I think it would be a textural nightmare going from the banana to the rice.

Just found out about pickled hotdogs. Sounds disgusting.

Speaking of pickles, a lot of things that are pickled are really surprising. Pickled grapes for instance. I knew i'd love them but it takes some convincing to get people to try them.

Russian immigrant to the U.S. here. When I was a teenager and heard about peanut butter, I thought it was the weirdest and grossest thing.

When I first tried it I did think it was a bit gross, just… too much.

Now I eat it with enjoyment.

Okroshka. It’s a Russian summer soup served cold and slightly effervescent made with ham, boiled potatoes, raw cucumbers and radishes, served in a “broth” made of kvass (children’s beer made from fermented black rye bread) with a little smetana or buttermilk and oh my god so much dill. It’s still a pretty strange dish to me after having eaten it many times.

I do this Jamaican-style peanut butter stew, which sounds mad but is delicious.

Sour cherry soup from Hungary, served with sour cream. It's delicious!

Sushi was rrrreal weird when we heard of it for the first time as kids. Now, I love it - the actual rice that's technically sushi and almost anything you can put on, in, over or around it

Main dish as breakfast.

I would not have considered pork and tofu to have an affinity. Tofu here was mostly for vegetarian food. But kimchi jigae and ma po tofu are from different places and both combine pork and tofu, so delicious that now if I get ramen I also get pork belly and tofu. I'm completely converted. Pork and tofu are delicious together.

I learned about Korean kimchi in my teens. It was one of those things that white American people would talk about while eating mashed potatoes.

Apparently Korean people would bury cabbage in their backyard and then leave it there for a month and then dig it up and eat it!

Now I have kimchi 2-3 times a week. My favorite weekend breakfast is over-easy eggs with jasmine rice and kimchi, with a little soy sauce, sesame oil, and sriracha.

Don't know where it comes from - probably England, but: cottage cheese mixed with applesauce.

Brains. Anything to do with brains. Never had them but I once saw Graham Kerr, TV chef of the 70s and 80s, make sheep's brains on his show. I remember him saying they were very high in cholesterol. Of course we all know monkey's brains, though popular in Cantonese cuisine, are not often to be found in Washington, DC, for what that's worth.

Not that I've had this, but going through an old cookbook of my mom's, I came across a recipe for Mock Turtle soup, which called for calf brains.

Cola or sprite chicken in Asia.