@trublubug bill adding strawberries to rhubarb and making it into a pie, well that’s just as exotic as you can get, here in scotland it’s just stewed down to pulp and dollop into a bowl of custard, rib sticking stuff and pray it’s not to sour lol.
Keep forgetting you Scotsmen eat haggis too. There are limits to my culinary adventures. Some “foods” cannot be salted and peppered enough to make them appealing to me Craig.
But then again, my grandmother on my mother’s side was Amish (Pennsylvania Dutch) and I can recall seeing (but not eating) things like scrapple and souse.
I did however acquire a taste for the traditional “seven sweets and seven sours” from her cooking. These were “condiments” if you will, served with a meal. Sour relishes and sweet jams to categorize these a bit for you. I also recall the taste of her pickled cabbage (called sauerkraut) in both hot and cold dress. My true memories may be fading but I used to say “you could taste grammy’s sauerkraut on Monday and not stop puckering until Wednesday.
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