Quote:
Originally Posted by Latinandgreek
I've eaten quite a few icky things in Croatia:
Lambs brains - eaten right from the skull (the lamb was roasted on a spit). The taste wasn't bad - very bland, actually, but the texture was much too mushy. Not nearly as disgusting as you would think, though; I'd eat it again. Why did I eat lamb's brains, you ask? When people here roast a lamb, they'll often say that you should eat the part of the animal that you feel you need more of, so I decided to try the brain. The testicles (also called "white kidneys") and eyes are also considered a delicacy by many; I'd rather try my hand at lasik eye surgery, thanks.  |
Note to self: don't read this thread in the morning on an empty stomach. That sounds horrible!
Quote:
Originally Posted by Sweetpea
French fries are those thin things. Flemish fries are the real stuff  If done correctly... They are harder to do right, which is why most people will take the French fries... But the best is Ras Patat. Which is made from mixing potato powder with water and compressing that mixture into fries. |
Well, I was refering to the origin of fries. Wikipedia says: The Belgian journalist Jo Gérard recounts that potatoes were fried in 1680 in the Spanish Netherlands, in the area of "the Meuse valley between Dinant and Liège (which is in Belgium). The poor inhabitants of this region allegedly had the custom of accompanying their meals with small fried fish, but when the river was frozen and they were unable to fish, they cut potatoes lengthwise and fried them in oil to accompany their meals." Many Belgians believe that the term "French" was introduced when American soldiers arrived in Belgium during World War I, and consequently tasted Belgian fries. They supposedly called them "French", as it was the official language of the Belgian Army at that time.
So you see, they only call them French fries because the Flemish were being repressed by the Frenchspeaking community
I've never heard about Ras Patat, might be worth trying. But in the meantime I'll make my own fries and croquettes (which is really not that hard, just bake them twice!)