@cengland0 I have learned to avoid any vegetarian products that pretend to be meat.
At a philly cheese steak restaurant that had no vegetarian entrees on the menu, I got the owner/cook to use grilled bell peppers and onions instead of steak to make a philly cheese not-steak. It was actually pretty good.
@hamjudo I was brought up Seventh Day Adventist where a lot of members are vegetarian (my family wasn’t). When the vegetarian family members visited they brought along these odd fake can meat products. The hot dogs were OKish but everything else looked like some sort of canned cat food but formed into a hard shape! When I was a little older and knew about nutrition I was shocked at how horrible these products were.
The last few years of uni I became vegetarian and it was the healthiest I felt in my life. Great just enjoying the taste of fresh fruit and veggies!
@llangley I’m with you. I pretty much DESPISE maple on anything that’s not pancakes, waffles, or french toast. My dad gave me a bottle of maple-flavored Crown Royal and I put a shite-tonne (the SI metric unit) of sugar in it to turn it into syrup for waffles.
@duodec@PocketBrain I’d agree. Scrapple is cornmeal mush mixed with everything that’s leftover from the pig, except the squeal, all in a compact loaf form. My little sister adores the stuff, especially fried extra crispy & topped with maple syrup. This past autumn she bought a deli-sized loaf of it to bring home from Pennsylvania. It HUGE!
@Aspirant_Fool hey, you beat me by a mere ten hours! imho both mexican chorizo and chouriço are delicious, but since they’re not at all the same i couldn’t vote for chorizo either. especially as spanish chorizo to me is just okay, not really my fave.
My brain nearly exploded trying to make that choice. I use hot Italian sausage on a hoagie to make the most excellent chili-dogs ever. And Chorizo is a key ingredient in my dirty rice. Both, of course, can be and are featured in many dishes. Whatever gets my vote, you can bet it will be spicy!
Definitely polish (polish style?) sausage. There’s a Polish deli close by my work and occasionally I’ll get the Polish meal plate. A kielbasa split and cooked on the griddle, a few pierogi, and the stew full of cabbage and meat bits.
I have to stay away because I end up buying a bunch of chocolate. It’s the closest I’ve found to the chocolate in Norway.
As someone of Lux (Luxembourg) descent, I really like a good Mettwurst. We have a restaurant that serves them here in Fargo, and I just love them! My heritage has a national soup which uses mettwurst, “Bouneschlupp” that is awesome! If you’re not familiar, give 'em a try (if you can find some).
Probably gonna gross a few people out, but, morcilla (Spanish blood sausage). I haven’t had it in forever, and it is definitely one of the Spanish foodstuffs I miss terribly (along with ibérico ham, of course).