Skip Navigation

Chinese Food

Travel Forums Off Topic Chinese Food

Page

Last Post

21. Posted by magykal1 (Travel Guru 2026 posts) 7y

'Stomped Rutabega' actually sounds like something that might be served in an Islington restaurant:

'Tweezled Pig's Trotters with Gershwin Anchovy Potatoes and Stomped Rutabega'
'£21.50'

22. Posted by chayisun (Budding Member 163 posts) 7y

Ok..So that's not ALL I've said...However, that big pig that chased me scared me a WHOLE lot more then that chicken that attacked me! However, since I don't trust chickens since that time they attacked me, I only buy eggs from Costco. The chickens at Costco are all dead.

I didn't know that Poland was famous for beets in stir fry instead of bean sprouts. We must go to Poland and check this out. Or, we could find a Polish restaurant in town and ask them. Yea, that would be better. And cheaper and no need for passports....

Talking about fish.....Sue cooked up a dish yesterday...Actually a fish soup. She gave me a bowl full and it was good until I noticed a fish looking at me from the bottom of the bowl from under the lettuce leaves. It was a fish head. In my soup. She didn't tell me about that one. I mean the fish head was staring at me. Blank stare, too.

As for the Twezzled Pig Trotters, I'm assuming that would be pig's feet?

23. Posted by walkinTall (Inactive 12 posts) 7y

I've really got expand my Chinese food horizons. I'm so picky when it comes to foreign food. So far I've had duck, aligator and lamb. thats all lol and they all werent too bad either.

24. Posted by t_maia (Travel Guru 3289 posts) 7y

Quoting soupatrvlr

.

Here in Pennsylvania & the Mid-Atlantic, we have a lovely delicacy called Scrapple.

From your description it sounds similar to what is known as "Dead Grandma" or "Road Kill" in Germany, the only difference seems to be that instead of cornmeal and buckwheat flour the Germans use pearl barley and blood. It is then cooked with lard and onions and served with potatoes. From its looks it resembles black-red Bolognese sauce and the smell is utterly revolting. The dish seems to have originated in Silesia.

Makes me wonder who invented Scrapple.

25. Posted by soupatrvlr (Respected Member 385 posts) 7y

Quoting t_maia

From your description it sounds similar to what is known as "Dead Grandma" or "Road Kill" in Germany

You're very perceptive! I am sure this dish originated in Germany b/c the area where it is well known for used to be mainly inhabited by the "Pennsylvania Dutch", German immigrants. They lived throughout all of Southeastern Pa in an parts of both central and western Pa. The most famous descendants of the PA dutch are the Amish and the Mennonites.

Page