Montreal ? sounds Canadian
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Oooh. Thank you for this link. I think I’m going to order some…!
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Cup of noodles.
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Part of my family is from Czechia.
My absolute favorite dish is Svíčková. Mhmm some of that with potato dumplings. It’s heaven.
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Czarnina, Polish Duck Blood Soup. My grandmother used to make it for me on my birthday, it’s quite tasty.
Ingredients:
- 2 cups blood from a freshly killed duck or goose
- 1/2 cup vinegar
- 3 pounds duck or goose parts, or 3 pounds blanched pork neck bones
- 10 cups water, cold
- 1 bay leaf, or stock sachet
- 1/4 teaspoon marjoram
- Cloves, optional
- Allspice, optional
- Kosher salt, to taste
- Black pepper, to taste
- 2 cups dried fruit, such as prunes, raisins, pears, apples
- 2 cups half-and-half
- 4 tablespoons all-purpose flour
- Gather the ingredients.
- Mix fresh blood with vinegar so it won’t clot, cover and refrigerate until ready to use. (Blood from a Polish deli will already be mixed with vinegar, so you can simply keep it refrigerated.)
- Place duck pieces in a large pot. Cover with cold water. Bring to a boil, skimming off any foam that rises to the surface.
- Add a bay leaf or stock sachet, marjoram, and other spices if desired, and salt and pepper. Return to a boil, reduce heat, and simmer, partially covered, for an hour.
- Add the dried fruit and cook for another hour. Remove meat from bones and return to the pot.
- Let the soup cool in an ice bath and refrigerate, if necessary, to make skimming off the fat easier and to prevent curdling once the blood and half-and-half are added.
- When the soup is chilled, pour half-and-half into a large bowl. Add flour and fork blend until smooth. Add 3 ladles of cold soup and reserved blood-vinegar mixture and whisk until smooth.
- Transfer back to the pot with remaining soup and heat gently until soup is thickened and the raw flour taste is cooked out, about 20 to 30 minutes. Remove and discard bay leaf or stock sachet. Adjust seasonings, vinegar, and sweetness, if necessary.
- Serve and enjoy.
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Fry bread… Or from my Husbands tribe Bannok… and Wojapi which is like a berry soup, made with wild honey.
Bannok is a bread dough wrapped around the end of a green stick and held over an open campfire to bake.
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I didnt grew up in Montrea but yeah im from the Quebec (French Canadian)
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Pierogies and stuffed polish cabbage
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Deep fried Mars bar. Because Haggis is gross.
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The blood of my enemies
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The West Aussie Continental Roll 
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I have no culture, no ground wherein to root my soul and wherefrom to draw meaning; I am an empty amalgam, a suicidal ideation, sludge slopped over the brim of the melting pot so-called.
Look up balut, lmao.
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Taco Bell…
/10 char
Where are my Cincinnati people at?
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No one would ever put that on a pizza, thats gross!!! and pretty sure vegemite doesn’t go on pizza either (personally I HATE it!!!).
Fairy Bread, Milo, Wheet-Bix, TimTams, Pavolva, cheese and pineapples
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Pepperoni rolls.
From west by god Virginia.
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Spam musubi
simple af to make. rice, nori, spam, teriyaki sauce. got lots of varients though and no it’s not sushi rice it’s just white rice short grain. as for the spam you cut it a decent size not super thin and not thick so it gets crispy and when it almost done pan frying cook it in teriyaki sauce ( home made just soy sauce and sugar until it reduces and thickens and thats it. assemble.
it’s pretty salty from the spam but other then that i mean it is good imo. sometimes we sub the spam with other stuff like mochico chicken which is basically just fried chicken that was marinated in something similar to teriyaki sauce and we use mochico flour instead. hot dogs, 7-11’s here will use longonisa which is basically a filipino sausage that is kind of sweet.
they hold a spam festival here once a year and sell weird spam stuff sometimes nasty af imo like a spam popsicle just like novelty type kind of stuff.
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Eastern and Lexington BBQ. Deviled eggs. Collards. Carolina Style anything
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Roast lamb.
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