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Opposites Make Great Pairings. We tend to think about flavor or texture, but sometimes it’s helpful to think about both. For example: The airy crispness and onion-salt punch of a Funyun is ...
Sugar Plum (part of 'Christmas Pack', 'repeat' from 2006) Christmas Ham (part of 'Christmas Pack') "Christmas Tree" (part of 'Christmas Pack') Chocolate Coins (part of 'Chanukah Pack') Applesauce (part of 'Chanukah Pack') Jelly Doughnut (part of 'Chanukah Pack') Latke (part of 'Chanukah Pack') 2008 Holiday 12 oz. bottle flavors. Spiced Pear.
Food preferences can be highly individual, with some people going gaga for flavors that sound repulsive to somebody else. That said, sometimes what sounds like a weird food combination is actually ...
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring. The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring found in the ...
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms.
Updated October 16, 2017 at 4:33 PM. 9 Weird (But True) Food Laws in America. Plenty of fascinating and strange food laws are rumored to exist across the country, but whether they are fact or ...
t. e. Roadkill cuisine is preparing and eating roadkill, animals hit by vehicles and found along roads. It is a practice engaged in by a small subculture in the United States, southern Canada, the United Kingdom, and other Western countries as well as in other parts of the world. [citation needed] It is also a subject of humor and urban legend ...
Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks (Alle alle), a type of seabird, fermented in a seal skin. Making kiviak has traditionally been a community effort in Inughuit culture. [1] Up to 500 whole auks are packed into the seal skin, beaks and feathers included. [2]