Happy 60th birthday Chuck Billy! A truly unique singing voice among thrash metal
Bouneschlupp (added potato ramen in place of potato) (soup made of butter, white flour, water, green beans, leeks, onion, celeriac, black pepper, salt) topped with sausage, fried bacon, & sour cream
Judd Mat Gaardebounen (national dish according to Google) (pre simmered smoked pork neck simmered with carrot, leek, celeriac, onion, laurel, thyme, rosemary, & clove, served with broad beans simmered in sauce (roux (butter, white flour) broth from simmering pork and vegetables) served with roast potatoes
Huesenziwwi (hare (I substituted rabbit because I couldn’t find hare) marinated in burgundy wine, extra virgin olive oil, carrot, shallot, garlic, sage, thyme, bay leaf, tarragon, & clove, then flambeed in cognac, tossed in white flour, and simmered with porcini mushrooms, in the marinade, served with marinade & fried speck (I substituted bacon))
Hello, the only language I speak fluently is English, I’ll be using Google translate for comments I receive so please bear with me, I know many other countries also speak English but this is something I have to post in every country subreddit and I’m not going to edit it for a lot of different countries
This is a project I’m doing in which I combine food native to a country with noodles, which I chose because I love them and noodles are versatile and easy to top things with. I eat the toppings first and then the noodles.
This isn’t meant to offend anyone and I’m sorry if I make mistakes. Please let me know what I get wrong in a constructive way because I love learning. none of this is a substitute for anyone who is from any of these places who are the actual experts. I’m just going off of research from the Internet.
I make ALMOST everything myself.
I only eat once a day, so I can handle the calories from these
Americans don’t actually eat like this, and neither do I usually, it’s only for this project, I would normally just eat (most) things separately, but for this project I want it to be all together as toppings.
The reason for the watermark is that my content (this series specifically) has been stolen in the past.
I draw all of the flags myself and sometimes they are quite time consuming, but it’s worth it because I love flags. Each of these pictures takes minimum 2.5 hours to research, draw, cook, and post, usually more like 3 (they get posted in multiple places, there are a couple people that enjoy seeing them in different places, that’s also why I explain what things contain)
I’m doing every country, please be aware that this intended to be a fun project for me, meant to celebrate culinary diversity.
Sometimes I get things wrong, sometimes there either isn’t enough information available or the information I find is incorrect. Sometimes one country’s version of a dish is similar but different from neighbor country. Additionally, sometimes things get lost in translation, and sometimes I have to change up a recipe, put my own spin on it, or make substitutions for ingredients I can’t find.
I’ve lived in Massachusetts, USA my entire life, and I’m mostly Swedish by ethnicity.
I add nutmeg after the picture, people would get tired of me REAL quick if it was in every picture I posted.
Disgusting
Is that instant ramen noodles underneath that meat fest there?
Op. Is…is that Ramen noodles?
This looks perfect to recover from a hangover
This is awesome!!! Thanks for thinking of our small little home 🇱🇺
wait
this is before or after consumption?
Oof that looks great
This is absolutely hideous.
I love that you thought to include our wonderful little country, in your meat-inspired culinary tour.
11 comments
[from a Luxembourg bank](https://youtu.be/ABxbuI5Zufo&t=39)
Happy 60th birthday Chuck Billy! A truly unique singing voice among thrash metal
Bouneschlupp (added potato ramen in place of potato) (soup made of butter, white flour, water, green beans, leeks, onion, celeriac, black pepper, salt) topped with sausage, fried bacon, & sour cream
Judd Mat Gaardebounen (national dish according to Google) (pre simmered smoked pork neck simmered with carrot, leek, celeriac, onion, laurel, thyme, rosemary, & clove, served with broad beans simmered in sauce (roux (butter, white flour) broth from simmering pork and vegetables) served with roast potatoes
Huesenziwwi (hare (I substituted rabbit because I couldn’t find hare) marinated in burgundy wine, extra virgin olive oil, carrot, shallot, garlic, sage, thyme, bay leaf, tarragon, & clove, then flambeed in cognac, tossed in white flour, and simmered with porcini mushrooms, in the marinade, served with marinade & fried speck (I substituted bacon))
Hello, the only language I speak fluently is English, I’ll be using Google translate for comments I receive so please bear with me, I know many other countries also speak English but this is something I have to post in every country subreddit and I’m not going to edit it for a lot of different countries
This is a project I’m doing in which I combine food native to a country with noodles, which I chose because I love them and noodles are versatile and easy to top things with. I eat the toppings first and then the noodles.
This isn’t meant to offend anyone and I’m sorry if I make mistakes. Please let me know what I get wrong in a constructive way because I love learning. none of this is a substitute for anyone who is from any of these places who are the actual experts. I’m just going off of research from the Internet.
I make ALMOST everything myself.
I only eat once a day, so I can handle the calories from these
Americans don’t actually eat like this, and neither do I usually, it’s only for this project, I would normally just eat (most) things separately, but for this project I want it to be all together as toppings.
The reason for the watermark is that my content (this series specifically) has been stolen in the past.
I draw all of the flags myself and sometimes they are quite time consuming, but it’s worth it because I love flags. Each of these pictures takes minimum 2.5 hours to research, draw, cook, and post, usually more like 3 (they get posted in multiple places, there are a couple people that enjoy seeing them in different places, that’s also why I explain what things contain)
I’m doing every country, please be aware that this intended to be a fun project for me, meant to celebrate culinary diversity.
Sometimes I get things wrong, sometimes there either isn’t enough information available or the information I find is incorrect. Sometimes one country’s version of a dish is similar but different from neighbor country. Additionally, sometimes things get lost in translation, and sometimes I have to change up a recipe, put my own spin on it, or make substitutions for ingredients I can’t find.
I’ve lived in Massachusetts, USA my entire life, and I’m mostly Swedish by ethnicity.
I add nutmeg after the picture, people would get tired of me REAL quick if it was in every picture I posted.
Disgusting
Is that instant ramen noodles underneath that meat fest there?
Op. Is…is that Ramen noodles?
This looks perfect to recover from a hangover
This is awesome!!! Thanks for thinking of our small little home 🇱🇺
wait
this is before or after consumption?
Oof that looks great
This is absolutely hideous.
I love that you thought to include our wonderful little country, in your meat-inspired culinary tour.
Did you get “meat sweats” after eating it?