Do you have weird foods in your cupboards?
 

Packing up my kitchen so it can be redone, I realized I have acquired odd tastes, and even odder food, as I've traveled. Cippolini in balsamic vinegar; tagine spice; thai coconut milk... <BR>Am I the only one? (I can't believe that)

Weird by whose standards? <BR> <BR>You mean my wasabi power? Or my two kinds of paprika, or perhaps the round rice disks that are hard and brittle? <BR>Lotsa coconut milk. Also spices from India that I've never labelled, yet which I know to be cardamom and Fenugreek. <BR>Frozen tubs of chopped, roasted peeled jen-u-wine New Mexico (HOT!) green chile, frozen blue corn torillas. The Pomegranite Molasses? <BR> <BR>Oh wait... my secret shame, the weird foods. Yes, I have Kraft singles, 3 boxes of Macaroni & Cheese, 2 boxes of instant pudding and pie filling , oops, 2 more boxes of Jello. A 3 year old box of graham crackers. Instant milk. Yes, Elvira you are right. I have weird food in my cupboards. I'll go home and throw the pie filling away.

I think half the people out there have a haggis tube(TM) in their drawers. <BR> <BR>

oh my I forgot about the pomegranate molasses...it's in the fridge... <BR>pardon me as I go make dinner: pigeon stuffed with haggis in a tube(TM).

What a worthless post. Who cares what's in your kitchen, Elvira?? We've heard enough of your input.Just break out your hotplate and chill. This is supposed to be a travel forum. Or should we plan a tour of your new kitchen?

Elvira, <BR>Not being much of a cook the only weird thing I have is a clove ball from Zanzibar that was made to look like a head. I could have entered it in a 'tackiest souvenir contest' but by then I'd picked the face off. <BR>

I have a box of instant mashed potatoes. Not just weird, but gross too.

I took a look in my freezer (single man= problems with fridge/freezer storage requirements) and the worst I could come up with was an unlabelled bag of green things that was stuck to the back of the bottom compartment. <BR> <BR>Seems like vegetable matter (so not haggis in or out of a tube) but I left it there. <BR> <BR>Mum used to have this milk pudding thing that she would take on holiday with us and bring it back every year. Eventually, I think, it grew legs and walked right out of the cupboard. <BR> <BR>I found a stick of nougat with teeth marks in it made, presumably, by me some time ago. Also some Portuguese powdered mango drink which had turned rock solid now.

One of my most enjoyable experiences in Prague recently was to walk around their five floor deli in the middle of the Old Town (in Male Namesti if memory serves me correctly). I am very pleased with my jar of pickled red cabbage sporting a label that I will never understand, and I'll never open it, but just looking at it brings back fond memories of a lovely trip.

I haven't checked lately, but I do still have two bottles of wine from two years ago in Paris and a container of hot chocolate mix from Maxim's, as well as a couple of types of Mexican beer inspired by last year's trip. By the way, this topic is completely related to travel. Travel changes your perceptions of food just as it does other aspects of culture. I always eat differently after returning from a trip. After returning from Europe for example, it is always a while before I will eat loafbread again.

My Nutella spead from Italy, my Illy coffee from Barcelona (yes, I know it is really italian coffee)My tin of candy from Fouchons of Paris. My little Shakespears birthplace container of tea. Hey, one of the fun things I do in a foreign contry is go to the Supermarkets and look at all the great different foods I can bring back. Like coffee, tea, cookies, etc. Plus like Rick Steves says, you can buy a cheaper lunch from there.

At the spice bazaar in Istanbul, I bought perhaps 30 different herbs and spices in little packets. The little packets tend to rip open, so I put all the packets into zip lock bags. Eventually, all the herbs and spices spilled into the bigger bag and are now comingled into one magnificent curry. (Had it on my halibut last night.)

Elvira- <BR> <BR>You're certainly not the only one. It seems that most of the "souvenirs" we bring home are food products, and then we spend the next few months trying to recreate the meals we had on our trip. My travels obviously haven't been as extensive as yours (although I have most of the foods you mention even though I haven't been to those countries), but I have my share of products I've brought home. Including italian dried porcini mushrooms that I didn't realize were illegal to bring back until it was too late! My husband has even learned to make better biscotti than any I've ever had except in Italy. <BR> <BR>Your post has made me think of a similar question that I'm hoping someone else who loves to cook can answer for me. I would love to recreate the incredible seafood risotto we had in Venice. The seafood flavor was very pronounced, and I'm wondering if the way to do this is replace some of the chicken stock in a traditional risotto with seafood stock. I'm planning on just experimenting, but as this is an expensive dish to make, if someone has already done this and can help, I'd appreciate it. <BR> <BR>If anyone is interested in sharing any recipes for dishes they've had while travelling, I'd certainly be interested. Anyone else? My husband also figured out how to make the liver spread that seems to start every meal in Florence, but I get the impression from other posts on this forum that we're the only ones who actually like it. Bon appetit!

Thank you for this post, Elvira. This gives me ideas for what I really want to bring back as gifts and mementos when I go to France....FOOD!!I was thinking scarfs etc but I love to cook and having alot of french specialties in my kitchen will remind me of my trip. What can you Not bring back to the states? If I was to buy little items at Fauchons could I mail it home? Patty

As far as I know, the only thing you really have to worry about is agricultural products. No fruits or vegetables allowed. If I had bought my porcini mushrooms at a gourmet shop it would have been ok, because they would have been packaged. Unfortunately, I bought mine at a farmer's market. (I kept them anyway). My plan (highly thought out, obviously) was to say "oops, I forgot I had them" if caught. Luckily, I wasn't.

The reason for food no-nos is pests/disease, so anything that could carry either is verboten. Unpasteurized cheese (like real Brie) is a no no; hard cheeses are ok (double check with agricultural dept about what's considered "hard"). Dried sausages (like pepperoni) are ok. No meat products EXCEPT canned. Now here's the weird one; canned pate de foie gras is on the NO list. go figure. Canned veggies, fruits are ok; as cheryl pointed out, no live veggies/fruit/plants. Bread and pastry are two thumbs up. Anything in a glass container (vinegar, oil, syrup, etc) is importable (that a word?). Ditto spices, crackers, cookies, jams, jellies, honey, etc. <BR>There is a great publication from USCustoms called "know before you go". I think I saw a post on this forum that there is now a website with the same info. <BR>I've never had anything shipped from Fauchon, but I imagine they would do it, and very well. OH OH the synapses all fired! I was in Fauchon a couple of years ago, and I saw a Dutch guy buying a bunch of stuff, and he was giving them an address to ship the stuff. <BR>Food is lots of fun to give as gifts; nothing like sharing chocolate or a sip of Calvados to relive the trip and include a friend in that reliving. <BR>Tony: POWDERED MANGO DRINK? Holy Clabbered Milk, Batman!! There's got to be a story behind THAT culinary investment. I thought that the ume in my freezer was a food nadir.... <BR>

Swell on-line Customs info: <BR>http://www.customs.treas.gov/travel <BR>/travel.htm <BR>Click you way to "Know before you go"!

This isn't weird food, but it is lovely tea...from Berlin...bough last fall in "Euopre's largest department store" the KaDaWe on the KuDamm. The woman checking us out in the food department was pretty stiff, bordering on rude, and then, at the end, she said in English, "have a nice day," and then winked. We loved it. Berliners have terrific, off the wall, sense of humor. I'd read that for ages and could never figure out exactly what was meant. Now I know, and everytime I use that great Earl Grey tea, I remember. Thanks, Elvira, for a fun thread.

The only problem with the food souvenirs, is I use them up! We've eaten up the plum pudding from Harrods, and the tea and marmelade from Fortnum and Mason. I'm on my last can of thyme honey from Greece. We still have Ibarra chocolate from Mexico for making mole poblano. <BR> <BR>And when I go to tuscany this fall, how am I going to find room in my luggage and carry ons for all the wine, olive oil, truffles and other goodies I want to bring back???? <BR> <BR>Elvira, I think you are mistaken about the hard sausages. I don't think you are allowed pepperoni or any other meat products. My friend had something like that confiscated by customs a couple years back. I'm not positive what cheeses are considered hard, but I'm pretty sure parmigiano and pecorino romano are okay.

Elvira, it was an impulse buy in Faro. Wandering around the supermarket my eye was caught by a purple display with, what I now think was Portuguese for, 'Buy this mango flavoured powder drink, its expensive and really horrible!' <BR> <BR>Bought two packets, used one, threw the other to the back of the cupboard until I could face it. That was 1993. <BR> <BR>regards <BR> <BR>

There's nothing too unusual in our cupboards. They look like the Seinfeld kitchen. Rows of cold cereal and cracker boxes. Although I love gourmet food, I hate the tyranny of the kitchen. In my junk drawer, amid the odd bits of string, keys to who knows what, and a few fuzzy looking lifesavers, there is a small jar of Marmite. I'm not sure where we picked it up and it's never been opened. I don't know if this is a condiment or a corn plaster. Please, Fodorites, enlighten me. <BR>P.S. Do you serve a red or white wine with Haggis in a Tube(tm)?

Beth, glad to know I'm not the only one who eats the souvenirs. Do you also eat the gifts for the family/friends back home? "Mom, you REALLY would have liked that mango drink, but, well...." I am guilty of this. Hope others are, too. <BR> <BR>The sausage thing is a grey area (not the sausage, the THING). The real hard, dried shrivelled up sausages are supposed to be doable (since there's no meat left, just salt) and I have seen it go through customs at JFK with no problem, but, personally, I wouldn't try it...mostly 'cause I hate the stuff. <BR>I think a lovely Champagne is the only thing that would do justice to Haggis in a Tube(tm). Or a 12-pak of Hamms....

Elvira- <BR> <BR>What are you talking about??? <BR> <BR>Haggis-in-a-Tube(tm) should be spread on year old shortbread, served up with a year of 12 year old whisky. My first choice would be Oban, but Laphroaig, Talisker or Lagavulin would also go nicely. (tartan tablecloth optional.)

Oh yeah, Dewar's 'll get you by in a pinch... <BR> <BR>:&

Oh yes, Elvira, I've definitely eaten the gifts. There were the Ghiradelli chocolates from San Fran, and the praline cookies from New Orleans that never made it out of my house. <BR> <BR>I don't think I'll risk the sausages, if only because I probably won't want to draw attention to my suitcases. <BR> <BR>I think HiaT (TM) should be enjoyed with a nice tall Old Peculiar. Somehow seems appropriate. <BR> <BR>--Beth

Thai Sausage!! I just returned from a trip to Chiangmai...I live in Malaysia..and brought back a bunch of this Thai treat! Frozen..in my carryon..by the end of the trip, the entire cabin of the plane smelled of Garlic and Thai Basil. I wonder why people gave me wide berth while walking throught the airport!!!! Ah, but I am certainly enjoying it!!! It's sorta like Haggis in a Tube!!!!

Woo Hoo! <BR>Guess what I found in my cupboard last night while searching for coffee filters??? <BR>Yup, one last tub of Polvo chocolate a la espanola. Okay, so thats not really what they call it, but it is what I was missing. <BR>Thanks everybody for filling me in on how cocoa is made in other parts of Europe. That's what I really wanted to know.

CP, what one drinks with HiaT (TM) depends on how it is eaten. See, if it's a meal, then either Champagne or Hamm's (or an Old Peculiar, as Beth has suggested) is the drink of choice. On the other hand, if you are serving HiaT(TM) as an hors d'oeuvre, as suggested by spreading it on old shortbread, then definitely a fine whiskey or single malt is in order. I'm partial to Bushmill's 25 year old single malt (apologies to Tony and Sheila as well, but I'm the OTHER Gaelic) but in deference to keeping culturally correct, I would have a Scotch whiskey as recommended (and I **DO** have a tartain plain tablerunner, shows you what sort I am, doesn't it?)

CP: I think I might have something close to the Spanish chocolate drink. There's something called Maizena, put out by Bestfoods Specialty Products, that's a powdered drink made of corn starch and cocoa (with some chemicals thrown in) which is made with hot milk and sugar, cooked on the stove. It's a product of Mexico, and my neighbor kids swear it's the best thing in the world.

My son went to visit some e-friends in Norway and took with him a can of Spam, a can of pork brains in milk (a North Carolina specialty), and -- most prized by his hosts -- Pop-Tarts, which his e-friends had heard of (for feeding basselopes) but did not believe to exist. <BR> <BR>He brought back their gifts: some canned reindeer milk and something called "Sunda -- Det gylne pulleget" (add diacritical marks at will) -- which he was told was good and sweet but which we have never dared open 'til we knew for sure what it was. There is reference on the label to "Vitanimisert" and there's a picture of a young boy flexing a miniscule muscle, so one infers it is supposed to be fortifying. <BR> <BR>Anyone familiar with this product? It is packed in exactly the same kind of container as spackle is.

cassandra ! <BR> <BR>Is spackle our name for Polyfilla? <BR> <BR>anyone know? <BR> <BR>regards

In my kitchen I have my herbs de Provence, my small bottle of saffron from Spain, and some delicious cholocates from Paris. <BR> <BR>Isn't it wonderful to have these?! Makes me want to pack and get on a plane and fly to Europe! <BR> <BR>Next trip: Germany! What goodies to bring back from there?!

Hon. Tony/Redstar -- <BR> <BR>In the states, spackle is the maleable plaster substance used to pack and smooth-over nail holes and other imperfections in a wall surface before painting. (It is not usually considered edible.)

I think the objection to importing foie gras is an animal rights thing. The idea is that since we wouldn't like to be fed by having stuff poked down our throats, birds shouldn't either. So if you see your local constables carting off mama robins in little teeny, tiny handcuffs, you'll know why. An excellent, politically-correct substitute is Avon and Ragobert brand "Mousse de Foie de Volaille au Porto" which is available in French supermarkets at a fraction of the cost of foie gras. You'll find it right next to the terrine de lapin, pate de campagne, and other goodies. So, Elvira, while you're filling up the car (supermarket gasoline is by far the cheapest in France) send the Loons into the supermarket to do their souvenir shopping.

oldiebutgoodie

Oh my gosh - - this IS great vintage stuff. No wonder you were legendary already when I came here in Nov 99, Elvira! I thought that I read (in your words, I though) that you first came here in October 99 - - so how far back IS your FIRST post?<BR><BR>But yes - - this thread is a nice compliment to the recent "foodie" thread - - and I guess I qualify on the basis of both red AND black currant jams, roasted red AND yellow peppers in glass jars, figs on a cord, a bag of orecchietti...<BR><BR>Anyhow, based solely on the "antiquity" (in Internet time) of this wonderful old thread - - may I award you, Elvira, with a totally free lifetime emerita pass, granting you unlimited free admission to the Columbus, Ohio European grocery tours - - if I ever actually conduct one!<BR><BR>Best wishes... and salut!<BR><BR>Rex<BR>

I have sugar-cane sugar (a big, hard, brown lump that I have in double ziplocks to make sure the ants don't get to it, don't know why I'm saving it) that I bought in Panama . . . a box of apple tea from Turkey . . . a tube of mustard and one of tomato paste (I LOVE those tubes) . . . some hot pasta (I love hot/spicy foods and am doling this out to myself) . . . 12 jars of blackberry perserves (w/seeds) that I lugged home from Panama only to find out it has hardly any sugar and is terrible . . sea salt from Greece . . . basil pesto from Costa Ligure . . . a wonderful olive oil bottle (long since used the oil but can't bear to toss out the bottle) . . . safron from Spain . . . coffee from Costa Rica and Panama (Panamanian coffee is the BEST), lots of herbs from the Provence, and lots of liquor and wines!<BR><BR>Going to the grocery store in foreign places is one of my very most favorite things to do!<BR><BR>Sandy

I *had* canned haggis in my cupboard, but I ate it. Still have a few wild boar pates from Fauchon, but that will soon be gone, too!

Yay! Supermarket sociologists unite !<BR><BR>Comestable makes the best tinned fish in the world: Breton mackerel in mustard sauce, and their mackerel in muscadet is *heaven*.<BR><BR>Vichy does all sorts of candy with minerals (their pastilles are yummy). Haven't yet dared foist my bunny pate (pate de lapin) on guests yet. It's also French.<BR><BR>Oh, and all the Droste cocoa products from the Netherlands!!! Great old-fashioned looking packaging, cheap gifts for fellow chocoholics = )