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I spotted Beuscherl on the menu, which was translated into English as “Salsburgs Calf’s Lights served with Dumpling.” Without the slightest idea what “Calf’s Lights” might be, I ordered it.

Our waitress must have seen this mistake made before, because she immediately asked, “You do understand that … Continue reading “Heart & Lung Stew, Weird Regional Food”

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We had never eaten — much less heard of — a piroshky, so not trying one was out of the question. A piroshky is the Russian version of a handheld filled pastry, much like pates in the Caribbean or pasties in the U. P. of Michigan. … Continue reading “Piroshky, Weird Regional Food”

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. That’s right – The Devil’s oyster. Battered and deep-fried, covered in hot sauce, and topped with blue cheese dressing. A kind of Buffalo Mollusk. There are more fancy-smancy ways of preparing this dish, but this is how it was being slung out at Oyster Fest … Continue reading “Oysters Diablo, Weird Regional Food”

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Chicken feet. On the odder side of the dim sum bill of fare stands chicken feet. Googling at the table like maniacs, looking for any excuse to get away with NOT eating the feet, we found that you haven’t really had dim sum if you haven’t … Continue reading “Chicken Feet, Weird Regional Food”

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Pasties from the U.P. of Michigan. Coalminer food. Stuffed with beef, potato and rutabaga. Can fall down a mine shaft without breaking open. Great with ketchup.

More info at: https://www.gypsynester.com/up.htm

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Would You Eat This? Spaghetti alla Veniziana. On the menu in Venice as “with small cuttlefish,” basically squid with a sauce made out of its own ink. Well, would you?

Need more info before you decide? https://www.gypsynester.com/ve.htm

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Boudin is a Cajun creation — a mixture of pork, pork liver, onion, spices and rice stuffed into a sausage casing.

Crawfish, shrimp and crab are sometimes used in place of the pork products. Big chunks of crawdad tail and shrimp stuffed into “natural casing,” a … Continue reading “Boudin, Weird Regional Food”