Hmm, apparently someone has changed it to "Give Helch a break"Is that still there? There were plans to get rid of it and lots of motorists raised objections as it was a landmark on their journey.
What about cow tongue? There i was years ago in this kitchen i was working in when i was asked by the boss to open this big catering tin of tongue from France.
I tipped it out to see a whole cow's tongue in gelatine fall out! We were fed this stuff as children,not actually knowing what it was..even though there's a clue in the title,but hey! we were only children.. I actually liked the stuff then,but when i found out what it was...
Cold custard
No skin but delicious with a banana (or in doughnut or pastry)Cold custard with a nice thick skin - food of the gods!
What about cow tongue? There i was years ago in this kitchen i was working in when i was asked by the boss to open this big catering tin of tongue from France.
I tipped it out to see a whole cow's tongue in gelatine fall out! We were fed this stuff as children,not actually knowing what it was..even though there's a clue in the title,but hey! we were only children.. I actually liked the stuff then,but when i found out what it was...
Surströmming anyone?
Kiviak is relatively simply to make. First, collect approximately 400 Auks. Then, stuff them—beaks, feathers, feet, and all—into the hollowed-out body cavity of a seal, Tauntaun-style. Next, press out as much air as possible from the carcass and seal it with seal grease to prevent spoilage. Finally cover the meat bag with a large rock pile for approximately 3-18 months. During this time, the Auks ferment within the seal until they can be eaten—raw. Thanks to a layer of fat within the seal sack, the Auks soften while they ferment allowing every part of the bird—save feathers—to be consumed.
Kiviak sounds like an acquired taste.
NopeKiviak sounds like an acquired taste.