Quote:
Originally Posted by rickroll
i've had a ton of fun asking for local specialties despite rarely enoying it as there's usually a good reason why stuff stays local and can't be found elsewhere
acquired taste:
reindeer - finland
pepper vodka - ukraine
great:
octopus - spain
forget name but it's a tyrolean/bavarian version of pizza, looks kinda like bruschetta - alps
white sausage - germany
wild boar - estonia
bad:
razor clams - spain
swabian pasta - germany
terrible:
sardine bread (every bit is literally 80% sardine) - finland
real thai curry - so spicy even spice lords like me can't manage it
fermented fish paste based food - vietnam
Never had reindeer, does it taste particularly different to venison?
Also thai red curry is elite.
As an acquired taste, I would add the Dutch eating raw herring. It just comes on its own (deboned), sometimes with raw onion and pickles, and it's very slimy and squishy. It's really nice after you've got used to it though.
Definitely would avoid scandi fermented fish though. They basically give it just enough salt to not like it rot and allow it to ferment. It is literally one of the worst smells in the world.