Your search for the perfect hangover cure is over. As long as you’re willing to eat boiled cow’s feet, that is. Khash is an Armenian soup made by simmering cow’s hooves (and sometimes the stomach as well) with onion, garlic, vinegar, and lemon juice. For centuries, it’s been enjoyed in the morning after a night of partying or over-indulgence as a way to detoxify the body. Khash comes from the Armenian verb xasel, meaning “to boil.” Khash is also a traditional dish in Afghanistan, Albania, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Irtan, Iraq, Kuwait, Bahrain, Mongolia and Turkey; all have regional variations.
Bamboo worms live in the bamboo groves and forests in the cooler regions of northern Thailand, northern Laos, northern Myanmar, and adjacent parts of Yunnan Province, China. The mature caterpillars are viewed as a delicacy by the inhabitants of these regions. Collection of the larvae for consumption by people falls mainly in the period of diapause when the larvae congregate in one single internodal cavity. This involves carefully piercing through sections of the bamboo shoots with a cleaver where water is trapped. Cutting down the entire shoot will endanger the worms natural habitat. The name in Thai cuisine for this delicacy is “bamboo worm” (non mai phai), but due to its appearance, it is commonly called rot duan, meaning “express train”. They are also considered to be an environmentally friendly diet as they do not require a large amount of resources when they are raised. Now, because of the greater demand for bamboo worms as food, they are being commercially bred and cultivated by insect farmers to ensure that their population in the wild is not affected. They are usually eaten deep-fried, sometimes flavored with herbs, spices or condiments. They are said to have a similar texture to potato chips.
Chaat, (Hindi: “to lick” or “to taste”) a traditional savory snack sold by street vendors in India that originated in the country’s northern region and is now popular throughout South Asia and at Indian restaurants worldwide. Chaat is an umbrella term for a wide range of roadside foods that usually feature some kind of fried dough with various ingredients that typically create a spicy, tangy, or salty flavour, though some chaat are sweet. Papri chaat (or papdi chaat) is crispy fried-dough wafers served with typical chaat ingredients such as chickpeas, boiled potatoes, yogurt sauce, and tamarind and coriander chutneys; it may also contain pomegranate seeds and sev (noodles made from fried gram flour). Aloo tikki is a golden fried-potato patty that is often stuffed with peas or dal and served with a variety of spicy chutneys and sometimes chickpeas, while aloo chaat is simply boiled potatoes that are cubed, fried, seasoned, and served hot.
Other types of chaat include kulle, which consists of fruits or vegetables that have been peeled, hollowed out, and filled with salty, tangy spices, chickpeas, and pomegranate seeds. Creamy dahi bhalla (or dahi vada) is fritters—which are often made from lentils or dal—that are smothered in a spicy yogurt sauce and often topped with various spices and pomegranate seeds. Gol gappa (also known as pani puri) is a popular bite-size chaat consisting of a hollow, crispy-fried puffed ball that is filled with potato, chickpeas, onions, spices, and flavoured water, usually tamarind or mint, and popped into one’s mouth whole. Many types of chaat are served with a spicy seasoning known as chaat masala.
Chouriço Bread, or Pão com Chouriço in Portuguese, is a delicious sandwich style bread made with wonderful Portuguese Chouriço. Portuguese Chouriço is an awesome tasting pork sausage that is rich in flavor with an added spicy kick. This bread is a delicious and popular way to enjoy delicious Chouriço in an awesome meat bread. It is quite simple to make, you just have to go out and find some Portuguese Chouriço.
Back in the 1980s, parents weren’t as worried about the sugar content and viewed juice as a way for their kids to get in an extra serving of fruit. What do bubble gum and juice have to do with each other besides the fact that they’re loved by kids everywhere? The thing that tied these two seemingly unrelated food items together was their flavor. More often than not, bubble gum is flavored to taste like fruit. And so, Topps’ bubble gum brainchild was born. Packaged in boxes shaped like juice cartons, this gum came in all the classic juice flavors: grape, orange and apple. Eventually, more creative flavors like Pink Lemonade, Tropical Punch and Strawberry Shake joined the ranks as well. The pieces were shaped like rock candy and came in various shapes and sizes. This seems like one of those candies where the taste is second to the presentation. You know kids were buying these not because they were the best gum out there (especially considering that the flavor did not last long), but because the packaging was just that good.
Rice Krispies Treats cereal was first introduced by Kellogg’s in 1993 and then “disappeared” a couple of years ago. It consists of bunches of regular rice krispies fused together by a marshmallow coating. A visit to the Kellogg’s website (see above link) will tell you they aren’t discontinued, and directs you to a tool to help you find them, but it’s like a treasure hunt because they’re not on store shelves.
The original Strammer Max is a slice of bread, sometimes fried in butter, covered with ham and fried egg. The ham may also be pan-fried; it is also possible to replace the ham with a slice of roast beef, in which case the dish is sometimes called Strammer Otto. Cheese and tomato are sometimes used, but these are later additions to the original recipe. Outside of the Berlin region, the term is also used for several other dishes. Regional variations of the term are not set in stone, and it is not always possible to tell in advance what dish will be served after ordering Strammer Max in a restaurant.
Esterhazy Rostelyos is a hearty Hungarian beef steak dish braised in a savory-sweet sauce of sour cream, onions, sweet vegetables, sausage and mustard.
In Hungary, rostélyos is a family of dishes that involve thinly-cut steaks in a number of possible formations. The steaks can be braised, fried, stuffed, or rolled, and cooked with a series of different ingredients. The cut of beef you use is flexible – sirloin, butterfly or skirt steak work well, as long as it’s not too fatty or too dry. The key is to pound your steaks very thin with a meat tenderizer, which will allows them to easily absorb the flavorings in the recipe.
Esterházy rostélyos is a recipe from the Hungarian region Transdanubia, and shares a name with an uncrowned king from the area. Miklós Esterházy, who built Esterháza – also known to some as the Hungarian Versailles – was immortalized in this hearty dish, which apparently symbolizes his hearty constitution.
Alpine White was a candy bar made by Nestle in the 1980s. It had almonds covered in a white chocolate bar. Alpine White disappeared just before as the 90s were beginning. Why? Lack of sales. There is a Facebook page dedicated to bringing the chocolate bar back. However, if you’re a baker and fancy a go at making your own, try this: Get a 6 oz. bag of sliced almonds and an 11 oz. bag of white chocolate chips. Toast the almonds for 10 minutes in a 300 degree oven. As the almonds are toasting, melt the chocolate chips in a double boiler. Mix both the almonds and the melted chips together while they are hot and spoon the mixture onto a piece of parchment paper. Press out the mix to a 1/4″ thickness. Put into the freezer for 10 minutes to sit. You have now just made your own Alpine White candy bar.
Bit-O-Honey is a candy product that first appeared in 1924 and was made by the Schutter-Johnson Company. Bit-O-Honey was a new kind of candy bar consisting of six pieces wrapped in waxed paper and then packaged in a cover wrapper. The candy consists of almond bits embedded in a honey-flavored taffy, which makes for a long-chewing candy. Both a large bar and a small, bite-sized version are available for sale, the latter in bags of multiple units. Bit-O=Honey first changed hands in 1969 when Schutter-Johnson merged into the Ward Candy Company. Between the mid- and late-1970s, a chocolate-flavored version called Bit-O-Chocolate was made, but this product was later dropped. Other spin-offs included Bit o’ Licorice and Bit-O-Peanut Butter. In 2017, Bit-O-Honey Chocolate was reintroduced.
Bit-O-Honey and Ward Candy Company were acquired by Terson Company in 1981. The eventual sale of Bit-O-Honey brand happened in 1984, when the Terson Company sold Ward Candy Segment brands to Nestle. In May 2013, Nestlé sold the Bit-O-Honey brand to the Pearson’s Candy Company.
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