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  1. #11
    In the blackest moment of a dying world, what have you become? supporting member
    W. Rabbit's Avatar
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    Quote Originally Posted by The Juggernoob View Post
    America has its own horrors, as does England. You never had black pudding or boudin noir?
    Dude...sausage and blood goop on a stick are not the same thing.

  2. #12

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    Quote Originally Posted by W. Rabbit View Post
    Dude...sausage and blood goop on a stick are not the same thing.
    The principal is the same is it not. The polish do a lovely duck blood soup. You heard me.

    http://en.wikipedia.org/wiki/Czernina

  3. #13

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    Quote Originally Posted by W. Rabbit View Post
    Wait....

    Was that coagulated pork blood on a stick?

    Man...this thread started so well...:Rage2:
    Yes. Yes, it is. It doesnt taste that bad actually.

    The thing with Filipino cuisine is that a meal isn't a meal without rice. Every single thing I posted should be accompanied by rice. Sooooo, stuff that taste like **** by themselves might taste okay when combined with rice.

  4. #14

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    Quote Originally Posted by W. Rabbit View Post
    Wait....

    Was that coagulated pork blood on a stick?

    Man...this thread started so well...:Rage2:
    Quote Originally Posted by W. Rabbit View Post
    Wait....

    Was that coagulated pork blood on a stick?

    Man...this thread started so well...:Rage2:
    Yes. Yes, it is. It doesnt taste that bad actually.

    The thing with Filipino cuisine is that a meal isn't a meal without rice. Every single thing I posted should be accompanied by rice. Sooooo, stuff that taste like **** by themselves might taste okay when combined with rice.


    Btw, the stuff I posted dont totally represent Filipino cuisine. It's just the stuff I like.

  5. #15
    ChenPengFi's Avatar
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    The adobo i learned (Yes i realize it's regional, my friend's dad puts ginger in his, wtf?)
    was soy, vinegar, pattis, bay, garlic and whole peppercorns.

    "Hawai'ian" food, definitions by Rap Reiplinger.

    Kalua pig: Shredded pork muscle, cooked in a dirt.


    Lomi salmon: Massaged raw feesh, in tomato and onion watah. Broke da mout!


    Pipi stew: (ah never mind..)


    and of course, poi!



    I just scored some of these:


    Season opened on Sept. 1st! Not sure how i'm gonna cook 'em yet.

  6. #16
    Permalost's Avatar
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  7. #17
    gregaquaman's Avatar
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    Tim tams.



    Lamingtons.



    kangaroo

  8. #18
    ChenPengFi's Avatar
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    What does that 'roo taste like?

  9. #19

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    Quote Originally Posted by battusai View Post
    Philippines:

    The unofficial (I think) dish of the Philippines is the adobo, which is chicken/pork or almost anything in a sauce made up of soy sauce, vinegar, pepper, oil and onion.




    Then my personal favorites:

    Sisig, a really f-king delicious dish made with the snout, ears, cheeks of a pig and stuff like chicken liver and heart.



    Cansi, a dish that is kind of local to the island that I lived in. It's basically beef bone with abundant marrow and some meat/cartilage in a sour soup with achuete/annatto.



    Kinilaw is a dish that my dad loved to eat and loved to make. It's made up of raw fish (usually Spanish Mackerel or tuna) in vinegar and a shitload of onion, garlic, pepper and some other stuff.



    "Street food" as they call it may look shitty but it's oh, so good. Most of the time, it's on a stick and it's grilled right on the street.



    "Adidas"; chicken feet



    Betamax; solidified pork blood



    "tinae"; chicken intestine

    sisig makes great Pulutan! masarap ;)

  10. #20
    gregaquaman's Avatar
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    Quote Originally Posted by ChenPengFi View Post
    What does that 'roo taste like?
    Beef would be the closest match

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