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Originally published at Velvet Kerfuffle. Please leave any comments there.

Hey, it’s been a while since I’ve shared a mystery meat, huh? How about this one? What is it, you ask? I bought this from Lidl during the summer, because I was on a pulled pork kick. Didn’t realize I missed it until I had a sandwich at a restaurant, then suddenly I was obsessed with getting it at the supermarket. After a few nice versions at our main supermarket, we picked up this one from our favorite German chain only to find that instead of the lovely picture advertised on the front, this was what was inside the box: …

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Originally published at Velvet Kerfuffle. Please leave any comments there.

This is quite possibly one of the tastiest things that can come out of a can. One of the spendier items as well, true, but it was on the shelf and I couldn’t pass it by. I figured I could blame it on cravings. Served here with a simple side of steamed broccoli. Typically, there’d be a starch too but I wasn’t in the mood for it at the time. Just look at all that fat. If that doesn’t give it away, I don’t know what else will. It’s liquid gold, that fat. I have it sitting in the freezer …

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pierydys: (Default)

Originally published at Velvet Kerfuffle Kitchen and Garden. Please leave any comments there.

Here is another canned delight from Sweden that brought I back from our trip this past December. Given, this one came straight from the grocery store’s prepared foods aisle and not from a gourmet food boutique. The first picture is slightly misleading, since I mixed a bowl of rice into the can o’ stuff. That disk-shaped lump of white matter on the spoon should be a clue, though.

If it helps, here’s what the stuff looks like in the can, prior to being served. Any clearer?

Alright, then. If you’re still stumped, click to go behind the cut…

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pierydys: (Default)

Originally published at Velvet Kerfuffle. Please leave any comments there.

Today’s Mystery Meat comes to us courtesy of the specialty foods store in Stockholm Arlanda airport. Yeah, I know I won’t win any points for classy presentation with these photos, but these were just quick snacks that I snapped pictures of on the way to the table. Were I serving this for guests, I’dve probably chosen a nicer plate, prettier crackers, and encased the pâté in a pastry skin or something. But that wouldn’t have looked as much like a mystery meat, would it? These tasty chunks of pâté were a fine example of native Scandinavian wildlife. That ought to …

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pierydys: (Default)

Originally published at Velvet Kerfuffle Kitchen and Garden. Please leave any comments there.

Today’s Mystery Meat comes to us courtesy of the specialty foods store in Stockholm Arlanda airport.

Yeah, I know I won’t win any points for classy presentation with these photos, but these were just quick snacks that I snapped pictures of on the way to the table. Were I serving this for guests, I’dve probably chosen a nicer plate, prettier crackers, and encased the pâté in a pastry skin or something. But that wouldn’t have looked as much like a mystery meat, would it? These tasty chunks of pâté were a fine example of native Scandinavian wildlife. That ought to be more than enough hint for most of you. Anybody still wondering what mammals they were made from can peek behind the cut…

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pierydys: (Default)

Originally published at Velvet Kerfuffle Kitchen and Garden. Please leave any comments there.

Yes, Mystery Meat is back! Because I’m really too curious for my own good sometimes. Here’s something from this past winter:

It does look like caviar and cream on toast, doesn’t it? That’s probably why I decided to try this stuff out — one of the things I miss the most about SoCal is the variety of fresh seafood. You could easily get at least five different kinds of fish roe at the local Japanese market. Not so much the case here. The only stuff they have is salmon roe, and even those are teeny tiny in comparison to the plump marble-sized ones we had back in OC. Mmmm, salmon roe.

Anyway, love of fish eggs drove me to try this stuff out. But as you know with anything featured on Mystery Meat, it ain’t what it looks like. Click below to see what I really bought…

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pierydys: (Default)

Originally published at Velvet Kerfuffle. Please leave any comments there.

I mentioned in my last post how I’ve been craving non-fish seafood lately. Since the fresh stuff isn’t so common, I’ve lately been resorting to frozen and the occasional canned product. I’ve only bought cans of stuff that I’ve trusted in the past, however, like mussels and crab. Last week, I thought I’d be a bit more adventurous and expand my tinned seafood horizons. Unfortunately, I decided to begin with this: Can’t tell what it is? That’s okay, I read the label, saw the picture, ate all of it, and STILL can’t quite figure out what it was supposed to …

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pierydys: (Default)

Originally published at Velvet Kerfuffle Kitchen and Garden. Please leave any comments there.

I mentioned in my last post how I’ve been craving non-fish seafood lately. Since the fresh stuff isn’t so common, I’ve lately been resorting to frozen and the occasional canned product. I’ve only bought cans of stuff that I’ve trusted in the past, however, like mussels and crab. Last week, I thought I’d be a bit more adventurous and expand my tinned seafood horizons. Unfortunately, I decided to begin with this:

Can’t tell what it is? That’s okay, I read the label, saw the picture, ate all of it, and STILL can’t quite figure out what it was supposed to be. It looks suspiciously like something we’d normally feed to the cats, to be honest, but both of the felines were smart enough to stay far away when I cracked this thing open. Want to find out what it was supposed to be? Step behind the cut with me…

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pierydys: (Default)

Originally published at Velvet Kerfuffle. Please leave any comments there.

Here’s a new game for you — guess the meat! The boy and I have this thing going where we’re trying to eat our way through all the animals of the world. Or, at least, that’s how it seems sometimes because we’re pretty willing to try anything we can find on offer at the butcher’s stand. We both come from culinarily adventurous families, so I guess we sort of spur each other on. So we’re going to share! This is a red meat, obviously. I rarely go beyond medium rare on my steaks, as you can see from what happened …

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