Dayle

Martha Python, the legless frog begging in the metro made me laugh until I cried!!!! What a visual! I've personally never seen a MEAN bunny, but remember the swimming rabbit that attacted Jimmy Carter?

elvira

Raeona: that soft fried egg is the big selling point (see how everyone views things differently?). Best fun is asking a pizza place in the U.S. to do the same...they look at you like you're FRENCH. <BR>

s.fowler

Okay here's one! <BR> <BR>In Macedonia everyone [well at least in Skopje] puts ketchup on pizza. Now the ketchup is sweeter, less salty than ours [it's those *gorgeous* tomatoes], but *still*. <BR>

elvira

s.fowler: what do they put on french fries - anchovies? I have vague recollections of somebody telling me the Scandinavians (not sure which group) put ketchup on spaghetti....

lisa

Elvira: No, it's mayo that they put on the fries. Oui, vraiment. <BR> <BR>

lisa

Elvira: No, it's mayo that they put on the fries. Oui, vraiment. <BR> <BR>

lisa

Elvira: Also, if what you say about the Scandinavian spaghetti is true, then it is highly likely they got the recipe from my Polish grandmother. Here is the recipe. Boil one pound of egg noodles. Add one can of Hunt's tomato paste and one bottle of Heinz catsup. Stir. Rinse the catsup bottle with water and put the catsup-water into the "spaghetti" (wouldn't want to waste any of that delicious "sauce"). Stir together and serve. Miraculously, although my grandmother was otherwise a fantastic cook, there were always plenty of leftovers on "spaghetti night."

elvira

YumYum...I love Belgian French fries (why do the Belgians make the best french fries, and the French make the best belgian waffles?) with that wonderful thick, eggy mayo (Hi My name is Elvira, and I'm an eggdict). <BR>Every culture has some horrible food product - from a culture that makes mmmgood pierogi and golabki, its contribution to eeyuu is ketchup spaghetti. <BR>By the way, what is the name of that cookie that's thin batter, on a flower shaped iron, deep fat fried so that it puffs up and then it's sprinkled with confectioner's sugar?

AJ

Elvira, that would be a rosette. It's like eating sweet crunchy air. <BR> <BR>And let's hear it for Lutefisk. Being a Minnesota (but not a Scandinavian), I often get the chance to smell, but not eat, this lovely slimey lye-cured whitefish soaked in cholesterol. <BR> <BR>And finally, let me share a little story. We hosted a teenage exchange student from Paris in April. He read to us his mother's emails every once in a while. In one she wrote, "Try not to get too hungry. The food in America is very bad. Be polite, and you can eat when you get home."

Lou

Just came back from france and enjoyed veal sweetbreads, baby lamb sweetbreads--my wife admits she liked them ,especially well prepared.--Remember no one would eat sushi 10 years ago. What happened. The most adventureous was the veal head and veal kidney (rougons) both terrific. Try it first you never know

sassylassi

I have to agree, Robin. It's the &quot;organ meat&quot; that I find objectionable. Could you please tell me why you would want to eat an organ whose main function is to grab all the toxins in your body to flush (i.e. liver)?!? I have tried frogs legs and let me just say they do NOT taste &quot;just like chicken&quot;!! I'm fairly adventurous in trying things (I even had calf's tongue when younger--texture was a killer), but I do draw the line at pigs feet (or ears like my mom's mom used to eat!), sweetbread, tripe, etc.