38 thoughts on “Map of weird European ‘delicacies’

      • Iceland.

        The Danes eat pickled herring, which is delicious; the Swedes and Norwegians eat fermented herring, which sounds gross; the Norwegians also eat fish treated with lye, which sounds gross; and the Icelandic eat rotten shark that’s been buried in the ground for six months, to remove the poison.

        Here’s a funny cartoon about Scandinavian fish tastes:

      • That cartoon is hilarious! 😀

        Fermented or smoked or pickled SMALL fish is delicious and normal, but shark is just very not normal. And actually eating the smoked guts out of a fish is also gross.

        The pork fat one is not nice. I love cooking with lard. I once heard an expression that went, “Any woman who does not cook with lard has no business making a pie crust.” 😀 But the pork fat the Ukrainians eat is different, it is still very chewy. You know the fat on the side of uncooked bacon? Like that but 4 times thicker, and they eat chunks of it.

      • I actually like shark – they cook it in my mom’s country, Trinidad and Tobago – but rotten poisonous shark doesn’t sound so appetizing. 🙂

      • Ick, that type of fat sounds unappealing, indeed. Now, I will eat soft bacon fat – the Dutch make a kind of gravy with it, and it’s great with turkey – does anyone in Europe eat turkey? We North Americans like it.

      • I only just saw your questions if Europeans eat much turkey, sorry Will. 🙂

        Well, usually only at Christmas. It is very difficult to find year round. (Unless it is the sandwich turkey).
        Probably in other European countries they eat it more often, in Cyprus it really is not a favored meat. Most people consider it to be too dry and bland. We prefer our fatty cuts of meat. 😀

        By the way, yesterday a new supermarket opened here, and they are selling blue shark fillets!

      • I am also surprised to hear your mother is from Trinidad and Tobago. That is a Caribbean country, yes?

      • Yeah, I didn’t think turkey would be that common a meat in Europe. Except, of course, in Turkey, har har! 😉

        Why does it surprise you that my mother is from Trinidad and Tobago?

      • Will, that is so hilarious, the “turkey in turkey” joke. I will never forget a while back when I worked with children, one of the little girls from Germany had a beautiful necklace on, and I asked her where she got it from. She answered, “my father brought it from Chicken”. I was puzzled, and after mentioned it to her father, who corrected me that he had brought it from Turkey.
        It was hilarious.

        Okay, with the Trinidad and Tobago thing, I do not want to offend you but I just assumed you were white? I am not a racist, but I just presumed you are white,and when I read Trinidad and Tobago, I said to myself ok, he is mixed race. I do not want to offend you with that, it was just what I assumed. 🙂

      • My dad is white Canadian, and I was born in small-town, rural Canada. I’m mixed race, yes, but culturally, I’m pretty much completely Canadian, except I do have some love for Caribbean food. 🙂 (But then, I love Greek and Cypriot food too, yet I have no Greek ancestry whatsoever! I just like good food, from wherever. 🙂 )

      • Okay. )

        So are you half black? I do not know much about Trinidad and Tobago and what races are there. Excuse me, if it is considered rude in your country to ask somebody’s race. 🙂

        I do not know much about that kind of food, but I do LOVE Mexican food, even though I have only eaten it two or three times. And yes, you SAY you do not have any Greek blood, but I suspect maybe 1000 years back you must have some, to have such big love for Greek food. 🙂

      • Oh, and by the way there was a big sale on Retsina yesterday in my village! 1 euro per litre. 🙂

      • Yep you told me before that you love retsina, so when I saw it in sale I thought to myself, “hey, Will loves that”.

      • East Indian. That is interesting! I do not have any knowledge of Trinidad and Tobago settlement/and races.

        Here in Cyprus, it is very rare to come across this mixing, as diverse as you have in the Americas. With such a small population (1.12 million), I have never met a Cypriot born with immediate family members of another race.

        Though my brother in Law is of South Asian descent, he was born abroad.

        Forgive all my questioning. I have always been quite fascinated by genetics and race, (a nerdy interest of mine.) . 🙂

        I am particurlarly very fascinated by the people of the Americas, having such a diverse admixture.

        I will stop before I am boring. 🙂

      • No, it’s not rude; people ask such questions all the time. 🙂

        No, I’m half-East-Indian. Trinidad and Tobago has a mix of peoples. Canada does too. 🙂

      • Hey, nothing wrong with having such interests; such things are no doubt interesting, esp. to those from cultures that are quite homogeneous, no doubt. 🙂

  1. The thought of eating anything bloody is vile. I can’t eat steak unless is well done, so I will never eat black pudding or blood sausage.

    Last month I tried salted pig fat at a Ukrainian friend’s dinner party. I politely pretended to enjoy it, but it was so chewy, it was gross.

    I once saw Russians eat what looked like smoked fish intestines, and just to see them devouring it with gusto, I thought I was going to be sick. It is apparently a delicacy for them.

    I have eaten sheep’s brains, which were also quite vile. Here one of our delicacies is sheep’s head, and the men gather and drink beer, and eat the brains from it. It was spongy and horrible. Yucks.

    • To me, it depends how it’s done; I like black pudding, as done in the British Isles, but not how the Czechs do it; I tried some in Prague, it was disgusting; not enough oats, parsley, other things; just blood and fat and pus or whatever…

      I love the taste of pork fat; I’d probably like that Ukrainian dish.

      I like anything smoked, so I’d try that Russian one.

      I don’t know if I’ve ever eaten sheep’s head or brains, but I have had pig’s head; we have a sausage called ‘head cheese‘, which is made from pig’s head; it’s okay.

      • I did not know czechs also make it. That does not sound nice.

        I once bought some packaged sausages in the supermarket, which I developed a real love for. My sister and I would sit eating them as an evening snack, and one day out of curiosity read the ingredients, which had “Pork blood plasma”. We never, ever bought them again.

      • LOL, that indeed does not sound appealing.

        Well, it’s like what they always say about sausages and laws: in both cases, you’re better off not knowing what goes into making them. 🙂

  2. Facebook: Your message couldn’t be sent because it includes content that other people on Facebook have reported as abusive.
    FaceBook needs to do a reality check 🙂
    Head cheese: Clean head, remove eyes, boil.
    Brains are usually sauted.
    I heard a lot more gross stuff is eaten. Spoiled fish eggs, moldy cheese, baked rat, probably the pickled anal glads of skunks.

      • this was on my end. The mouse is over 18 months old.

        Yeah, but the family survived the famine and got rich, too. Her husband helped raid the local baron and ripped off a sack of jewelry 🙂 Yummy cow pie! It has to be better than a coosie (cowboy camp cook) makes when the boys get too rowdy. Buzzard bait bbq, crunchy coyote candy, salty coffee, horse apple pie, deer berry pie. The list is endless and guaranteed to make good boys of good old boy roosters. Been on both sides and know it works 🙂

      • That reminds me of the bad joke, hunters in a camp, taking turns cooking, agree that first person to complain gets to cook next, one guy cooks for days, no complaints, he gets frustrated, puts a bit of rabbit droppings in the stew, someone exclaims, “This stew tastes like shit – but good!” 😉

  3. It’s not a joke. It happened 🙂 Just remember, when cooking anything from a buzzard, use rosemary. It prevents food poisoning. That’s how you know those cookies have something extra in ’em 🙂

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