Mystery Meat: Not only Spam comes in a can.

This is quite possibly one of the tastiest things that can come out of a can. One of the spendier items as well, true, but it was on the shelf and I couldn’t pass it by. I figured I could blame it on cravings. Served here with a simple side of steamed broccoli. Typically, there’d be a starch too but I wasn’t in the mood for it at the time. Just look at all that fat. If that doesn’t give it away, I don’t know what else will. It’s liquid gold, that fat. I have it sitting in the freezer …

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Mystery Meat: Secret’s in the sås.

Here is another canned delight from Sweden that brought I back from our trip this past December. Given, this one came straight from the grocery store’s prepared foods aisle and not from a gourmet food boutique. The first picture is slightly misleading, since I mixed a bowl of rice into the can o’ stuff. That disk-shaped lump of white matter on the spoon should be a clue, though. If it helps, here’s what the stuff looks like in the can, prior to being served. Any clearer? Alright, then. If you’re still stumped, click to go behind the cut…

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Mystery Meat: Pâté of Ungulate

Today’s Mystery Meat comes to us courtesy of the specialty foods store in Stockholm Arlanda airport. Yeah, I know I won’t win any points for classy presentation with these photos, but these were just quick snacks that I snapped pictures of on the way to the table. Were I serving this for guests, I’dve probably chosen a nicer plate, prettier crackers, and encased the pâté in a pastry skin or something. But that wouldn’t have looked as much like a mystery meat, would it? These tasty chunks of pâté were a fine example of native Scandinavian wildlife. That ought to …

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Mystery Meat: Berries of the Sea

Yes, Mystery Meat is back! Because I’m really too curious for my own good sometimes. Here’s something from this past winter: It does look like caviar and cream on toast, doesn’t it? That’s probably why I decided to try this stuff out — one of the things I miss the most about SoCal is the variety of fresh seafood. You could easily get at least five different kinds of fish roe at the local Japanese market. Not so much the case here. The only stuff they have is salmon roe, and even those are teeny tiny in comparison to the …

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Mystery Meat: Surprisingly tentacle-free!

I mentioned in my last post how I’ve been craving non-fish seafood lately. Since the fresh stuff isn’t so common, I’ve lately been resorting to frozen and the occasional canned product. I’ve only bought cans of stuff that I’ve trusted in the past, however, like mussels and crab. Last week, I thought I’d be a bit more adventurous and expand my tinned seafood horizons. Unfortunately, I decided to begin with this: Can’t tell what it is? That’s okay, I read the label, saw the picture, ate all of it, and STILL can’t quite figure out what it was supposed to …

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Mystery Meat: It’s Crunchier than Buffalo

Here’s a new game for you — guess the meat! The boy and I have this thing going where we’re trying to eat our way through all the animals of the world. Or, at least, that’s how it seems sometimes because we’re pretty willing to try anything we can find on offer at the butcher’s stand. We both come from culinarily adventurous families, so I guess we sort of spur each other on. So we’re going to share! This is a red meat, obviously. I rarely go beyond medium rare on my steaks, as you can see from what happened …

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