National Crepe Suzette Day

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butter, carmelized sugar, dessert, Food, French, May 6, National Crepe Suzette Day, orange juice, orange liqueur, set afire

National Crepe Suzettte Day (May 6)

May 6 honors a unique and delicious food holiday -– National Crepe Suzette Day! A Crepe Suzette is a French dessert consisting of a crepe with beurre Suzette. The sauce is caramelized sugar and butter, orange juice and zest and orange liqueur. The alcohol is set afire and evaporates quickly, resulting in a thick caramelized sauce. In restaurants, Crepes Suzettes are often prepared at the table of the guests. To celebrate, be sure to head out to a restaurant near you May 6 to enjoy a crepe Suzette.

Durian

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Asian, Borneo, Durian, durio zibethinus, Food, fruit, king of fruits, large, lingering odor, odor, Sumatra, thorn-covered rind

Durian (Thailand)

The durian is the fruit of several tree species belonging to the genus Durio. There are 30 recognised Durio species, at least nine of which produce edible fruit, with over 300 named varieties in Indonesia, 100 in Thailand and 100 in Malaysia. Durio zibethinus is the only species available in the international market: other species are sold in their local regions. It is native to Borneo and Sumatra. Named in some regions as the “king of fruits”, the durian is distinctive for its large size, strong odour, and thorn-covered rind. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering with an unpleasant odour. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, has led to the fruit’s banishment from certain hotels and public transportation in southeast Asia. It is used to flavour a wide variety of savoury and sweet desserts in southeast Asian cuisines.

Zwiebelmettwurst

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cured, Food, German, mett, minced pork without bacon, not smoked, onion, pate, pork, raw, raw onion, spreadable, zwiebel, zwiebelmettwurst

Zwiebelmettwurst (Germany)

Zwiebelmettwurst is a very tasty paté type pork product. It is raw cured meat like Salami- but not smoked and still spreadable. Onions give it a unique, different flavor from the other Mettwurst available. Goes well on toast or crackers, but can be used anywhere that calls for a spreadable paté. The Low German word “mett” means minced pork without bacon. Zwiebel refers to raw onions. It is important that high quality, fresh ingredients are used otherwise deadly micro organisms and toxins can develop. In January 1995, 23 children became very ill, one of whom died, which the coroner found was a result of eating garlic mettwurst.

The Real Ghostbusters Bubble Gum Tubes

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1980s, Amurol, bubble gum, Bubble Gum Tubes, Ecto Plazm, gooey, grape, gum consistency as you chew, mint, Real Ghostbusters, Slimer, toothpaste consistency

The Real Ghostbusters Bubble Gum Tubes (Amurol, 1989)

In 1989, Amurol Products Co. released bubble gum tubes in promotion of the animated cartoon series The Real Ghostbusters. Notably, the products were also released to utilize the Ghostbusters II hype in 1989. One tube was based on Slimer, while the other was designed based off the Ecto-Plazm cans by Kenner. The flavors of the gum were mint and grape. The gum came out of the tube “gooey” (think toothpaste) but turned into gum consistency as you chewed it.

Tidal Wave Bubble Gum

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1980s, Amorol, apple, blueberry, bubble gum, Food, gooey liquid center, grape, orange, Tidal Wave

Tidal Wave Bubble Gum (Amorol, 1980’s)

Tidal Wave bubble gum had a gooey liquid center that bit into would gush out. The flavor didn’t tend to last long. There were four flavors: orange, blueberry, grape and apple. (Fans of Tidal Wave have stated the apple flavor tasted and smelled like marijuana.) If you’re looking for a similar gum, check out Starburst gum.

Oat Milk Latte

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allergies, beverage, Food, gluten intolerance, health conscious, lactose intolerant, nutty taste, Oat Milk Latte, Sweden

Oat Milk Latte (Sweden)

Sweden is a country full of extremely health-conscious citizens. Not only do they live in a breathtaking landscape with a multitude of activities to engage in to soak it up, Swedes are very aware of putting healthy ingredients in their bodies. Since food intolerances and allergies are on the rise, many restaurants are offering alternatives and substitutes for the health-aware and lactose- or gluten-intolerant populace. The latest favorite drink is oat milk lattes which gives consumers a sweet, nutty taste in their lattes.

Escudella

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Andorra, butifarra sausage, cabbage, chicken, chickpeas, Escudella, Food, holy days, large pasta shells, meat lovers, meatballs, national dish, pig snout, potatoes, stew, trotters, veal, white beans

Escudella (Andorra)

Escudella is often referred to as Andorra’s national dish. It is typically consumed throughout the winter and on holy days. It is a hearty stew and a favorite of meat lovers. Popular meats include chicken, veal, meatballs, pig snout and trotters or butifarra sausage. Veggies include potatoes, cabbage and white beans or chickpeas. Large pasta shells are usually added as well.

Pastina

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chicken broth, comfort food, Food, Italy, Pastina, tiny pasta, toddlers, Turkey, variety of shapes

Pastina (Italy and Turkey)

Pastina is tiny pasta and can come in a variety of shapes. Pastina is generally cooked in chicken broth and is a staple for toddlers, cold winter days, or when you’re feeling under the weather and need a bit of babying.

Pork Pies

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balled fist, Britain, brown sauce, comfort food, crispy, Food, jelly membrane, mushy peas, pastry shell, Pork Pie

Pork Pies (Britain)

A ball of pink pork housed in a crispy pastry shell may not sound all that appetizing, especially when you nonchalantly throw in the fact that those two key components are separated by a thin jelly membrane, but pork pies are a stalwart of British comfort food. Typically the size of a balled fist, the Melton Mowbray variety of pork pies grab all the headlines, but Yorkshire growlers (slang for ‘pork pie’) are also excellent. Eat cold, served with chutney, or briefly blast in the microwave to soften the jelly and add a dollop of mushy peas or brown sauce.

Century Eggs

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alkaline salt, ammonia, ash, Century Eggs, chicken, China, clay, creamy, dark green yolk, delicacy, duck, Food, grey yolk, hydrogen sulfide, lead oxide, quail, quicklime, rice hulls, salt, translucent jelly, zinc oxide

Century Eggs (China)

In China, duck, chicken or quail eggs are preserved in a mixture of clay, ash, salt, quicklime and rice hulls for several weeks to months, depending on the method of processing. The yolk becomes a dark green to grey and retains a creamy consistency and a strong flavor thanks to the hydrogen sulfide and ammonia, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent of century eggs is an alkaline salt. Word to the wise: don’t eat century eggs preserved with lead oxide as it is poisonous. Zinc oxide can also sometimes be used, which too much can lead to a copper deficiency, which isn’t ideal either. As a delicacy, century eggs are used in many traditional Chinese dishes and often served at special occasions, including birthdays and weddings.