Polls: Food & Beverage

What's your favorite type of roast of coffee? Any favorite brands?

I personally prefer room temp but also don't mind when it's a bit melted, I love how creamy it feels and tastes sweeter.

Amber Harvest Soup

Food Safety:

Use only food-grade, farmed cockroaches (like dubia or Madagascar hissing roaches from edible-insect suppliers). Never use wild roaches. Freeze for 24 hours to humanely dispatch and sanitize, then thaw in the fridge and rinse well. Those with shellfish allergies should avoid this dish.

Ingredients:
20–24 cleaned roaches, 2 medium onions (plus a few cubes raw for garnish), 3 sliced garlic cloves, 1 tsp grated ginger, 2 tbsp oil, 1 tbsp butter, 1 small diced potato (or ½ cup parsnip), 3 cups stock, ½ cup coconut milk or cream, 1 bay leaf, salt, pepper, herbs (parsley or cilantro), 1 tbsp rice vinegar or lemon juice, and optional smoked paprika or chili flakes.

Method:
- Dry thoroughly to prevent splatter.
- Optional blanch: 30–45 seconds in salted simmering water, then dry.
- Crisp-fry: Heat oil, fry roaches 2–3 min until deep golden; salt lightly and drain.
- Caramelize aromatics: Sauté onions in butter until golden; add garlic and ginger for 1 min.
- Build soup: Add potato, bay leaf, and stock; simmer 12–15 min until tender.
- Blend smooth, remove bay leaf.
- Enrich: Add coconut milk, salt, pepper, and vinegar or lemon; simmer briefly and adjust seasoning.
- Serve: Ladle soup, top with crispy roaches, chopped herbs, and raw onion cubes. Serve immediately.

Flavor Profile:
A velvety, mildly sweet onion base with warmth from garlic and ginger. The fried roaches add a nutty, toasty crunch—like sunflower seeds or crispy shallots.

Serving Suggestions:

Pair with buttered crusty bread or jasmine rice, a lime-salted cucumber salad, and a dry Riesling, chilled Gamay, or unsweetened lemon iced tea.

I'm starting to just eat one meal a day because of grocery prices going up. Saves me so much money.

Americans love to boast their food is the best in the world, so I've looked up few everyday American recipes to try. Now getting rabbits and squirrels aren't a problem around here, they're abundant.

Now I assume coon refers to raccoon, now they're pretty non existent in these here parts. But we do get a fair bit of badger road kill.

So two questions, does badger taste like coon?

And which of these recipes would you recommend?

Eating slag room tarts is a popular Dutch pastime. They're soft, moist, and full of cream so it can get messy when you eat them. So what's your tactic?

Do you like dishes which contain blood? Like black pudding or some blood sausages.

Maybe do you like blood warm and fresh?