h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I was thinking of pickled beet root. I hope Lil wasn't served any other beets?

Unless it was mashed swedes/turnips? Those are actually quite good. Only if mashed together with a fair amount of potatoes and carrots, though. (And don't forget to add butter and cream - or at least !) Alone their taste tends to be far too bitter and penetrating

My mother would occasionally make a dish with sugar beets. A google search and my recollection of the dish would suggest they were called "Harvard beets". The were a particularly vile dish combining sweet beets with white vinegar. I do not like beets on a good day, but to add to them the noxious odor of white vinegar and sugar makes for a bowl full of NOPE!

urgh! that sounds truely terrible... Surely such things have to be against the most basic of human rights

Sliced pickled beets are a real treat as a relish or side dish.
Great with any roast meat and mashed potato.

http://reschapman.files.wordpress.com/2010/09/img_2549.jpg


~jwf~

Urgh.... I've yet to be convinced.... but I've probably not eaten them since... back when I was a child

I could see serving pickled beets as a salad side with hot dogs and beans; I quite like cold pickled beets (beetroot). But plain sliced beets on the plate with the hot dog in its roll, none of it particularly hot, is borderline bizarre.

I used to fry hot dogs in a little bit of butter so that the skin developed texture and virtue, as Alice B. Toklas would put it. Nowadays I must submit to eating them boiled. Very plain, very boarding house.

We built Denmark on vinegar and sugar. We even pickle herrings in it

But I admit it is an acquired taste and you are free to skip it

I didn't see any pickled herrings in Kro Picadilly in Manchester, by the way. Why they would call tha place a Danish inn is still a mystery to me

It was not a bad place to be, mind you. I had a good time there

Sweet and sour sauce with your Chinese is based on sugar and vinegar, as well.

At the risk of beeting a dead horse [], I don't care for beets when served separately, but they're good in red flannel hash. There seems to be at least one dish in which any food will taste good, and red flannel hash is that dish for beets.

Hot Texas* Weiners ... Worthy of being documented in the Library of Congress.

I grew up around the corner from the Hot Grill. Bliss.
http://www.loc.gov/collection/working-in-paterson/articles-and-essays/patersons-hot-texas-wiener-tradition/

* Has absolutely nothing to do with Texas.

As a Texan, I'm not sure if I'm more disturbed by their appropriation of our state's name or that they fry hot dogs in a place they call a "grill".

I'm most disturbed by their practice of deep-frying wieners. As if the fat and sodium nitrate in the wieners themselves weren't bad enough, they have to add the artery-clogging insult of hot fat breaking down over time?

Americans invented deep-fried butter.

Many years ago, I read the list of ingredients, on actual hotdog sausages, in the UK. I've not eaten them since. kielbasa, or proper butchers sausages seem to work more or less just as well, for and contain meat. Useually prefer butchers sausages grilled, to get the skin chrispy, rather than fried Kielbasa, they're I think (well the ones I get), probably a lot higher fat etc; often I find them best to microwave (to remove a lot more of the fat), and if needed, then fried (dry fried), or likewise, grilled to get the skin a bit more palatable and ameniable
damnit... I@m going to have to buy sausages now, tomorrow I think

Wien (Vienna) has a lot to answer for, it would appear. (As have Frankfurt, Hamburg, Königsberg and a number of other German speaking places, but those are other stories.)

In Denmark we (except me*) indulge in wienerpølser and wienerbrød

A wienerpølse is an artificially coloured red sausage filled with flour, seasoning, thickening and (if you are lucky) a bit of meat. It is born to be cooked and sleep inside a split pølsebrød (hotdog roll = flour, water and baking powder) and covered with mustard, ketchup, remoulade, raw chopped onions and anything else that might cover up the nonexistent taste of both sausage and bun

*now you know why I personally never eat a Danish . I grew up in Germany. They use meat in their sausages there

Wienerbrød is what foreigners know as Danish Pastry. In Wien they call it Kopenhagener. Apparently nobody wants to take responsibility for this contraption of carbohydrates with carbohydrates on top

I believe my learned colleague Ottox once wrote an entry about wienerbrød, but I can't find it right now - and maybe it was actually Santraginus V, who wrote it

Oh well, maybe I'll find it later

"Americans invented deep-fried butter." Asteroid Lil]

That is a such a depressing thought that I request immediate relocation to a planet far, far away. Wait, I already live the in the People's Republic of Massachusetts, which is about as close t being another planet as you can get without leaving this one. Never mind!

[Puts dunce cap back on and stands in corner behind piano.]

*crawls out from underneath piano*
someone mention butter?

There's a restaurant about 100 miles from me that serves up "Chicken Fried Bacon" served with cream gravy.

"There's a restaurant about 100 miles from me that serves up "Chicken Fried Bacon" served with cream gravy." [Baron Grim]

As long as you get there and back by bicycle or foot, you'll likely work off the calories and more.