It is! On a hot summers evening it is just as good as a full English breakfast is any morning the whole year around 
And it is so easy to make. Whip two egg yolks with three tablespoons of sugar (cane or white). Add vanilla grains, two tablespoons of lemon juice, and 0.5 liter (1 pint and a bit) buttermilk. Serve with biscotti, crushed Walkers butter shortbread, or oats with sugar roasted in butter. Enjoy 
Haha! Norwegian unique cuisines? Where do I even begin?
Sheep heads is the first one that comes to mind.
Potato balls are also a thing, and one of my favorites.
Both along with sheep heads and potato balls we like to drink Kefir, as mentioned by @Aesyle. Kefir is popular in Norway too, and itâs really my favorite ÂŤkindÂť of milk. 
Lutefisk is one thingâŚ
Speaking of that.
What elseâŚ
Whale is an available meat in Norway, as one of a few countries who can legally hunt a few of them.
Anyway, itâs an acquired taste. The meat can easily spoil, and then it tastes like rotting seaweed. Itâs supposed to be extremely tasty if itâs ÂŤdone rightÂť.
Well, these are just a few of many weird things we eat up here, that would probably seem odd at best to foreigners. 
@NJR87, honestly, how could you forget Rømmegrøt med spekemat and Pølse med lompe??!? Both things are an abomination to the very concept of eating 
And still -after five years in Norway - I grew to love them both in a strange and almost embarrassing way 
Rømmegrøt med spekemat:
Pølse med lompe (Norwegian hotdog):
⌠except for the cooked eye starring at you 
Here are some german dishes
Kassler mit Sauerkraut Its smoked and cooked Porkneck with mashed potatoes ans sourkraut
The dish below is special for the region from germany where I live it is called in my german dialect Himmel un Ăäd englisch Sky and Earth it is made from breaded blood sausage (blood pudding) what is called âFlĂśnzâ the rest of germany calls it âBlutwurstâ and mashed potatoes, breaded onions and stewed apples as side dish.
This dish is called âRievkocheâ in my end of the world but thats the dialect of my region regular ist is called âReibekuchenâ and it is similiar to the swedish Ragmunk . It is made from raw gratet potatoes an d baked in a pan swimming in sunfloweroil. It is eaten with stewed apples or marmelade or smoked salmon or turnit tops (âRÜÜpekrukâ) âRĂźbenkrautâ.
The following dish is called âMatjesbrĂśtchenâ it is a bun (our buns are not sweet, lightly salted and very crispy) with salad Matjesherring and onions.
After that we love to drink a Aquavit
or a Linie
Both are very beloved in germany.
Enjoy. 
Thanks, man!!!
Question 1: are the egg yolks separated from the egg whites?
Question 2: how much vanilla grain?
Again, thanks!!!
Yes, just the egg yolks so make some French nougat with almonds from the egg whites and save them for your evening tea or coffee. Whip the yolks with sugar until it becomes stiff and fluffy. Then add vanilla grains from half a vanilla pod and save the other half for next day, as you probably want to make it again. If you are in a hurry you can use vanilla sugar, but never use vanilla essence! Gently whip buttermilk and lemon juice into it and let it settle for an hour or two in the fridge. Cheers mate
Much appreciated!!!
Sorry to take up more of your time, but, I googled french nougat and found a couple different recipes. I am curious as to how you make it?
Thanks!!!
Iâve never tried But Iâm sure I could Check YouTube for a walkthrough. Instead I use the egg whites to make Danish Flødeboller:
Oh, I absolutely love this thread 
Youâre making me hungry, man! Lol!
You got that picture off the internet, right?
Sauerkraut is a classic! The use of cumin seeds is rare in North European cuisine, and you could argue that it is an acquired taste. But it just works in sauerkraut.
MatjesbrĂśtchen is a surprisingly delicious sandwich. I usually have my matjes herring on dark rye bread with a hard boiled egg, but I would hate to miss the opportunity to have a MatjesbrĂśtchen when in Germany.
And a Currywurst when in Berlin, obviously
I want to return the favour, so here is my recipe for chocolate fudge:
Mix(well) a pound of powdered sugar, 2/3 cup of cocoa, 1/4 tsp of salt, 2 tsp of vanilla extract, and 1/4 cup milk into a bowl. Take a pot and melt 1/2 cup of butter. Pour the mix into the pot and stir well. Mix in some walnuts or whatever else you want. Let it sit in the fridge until it hardens.
I hope you enjoy!!!
Deal! Iâll do it this weekend! The best fudge I have ever had was from a little candy shop in Llangolen, Wales. My gosh it was delicious!!! And the best food Iâve ever had was afternoon tea (scones with clotted cream and homemade bramble berry jam) in Withypool Tea Room. That Iâll never forget! And then I had a pretty decent Haggis at a guest house near Loch Lomond.
Perhaps UK cuisine isnât quite as bad as its reputation after all
I wouldnât know. I have only left the US twice, having to drive through Canada to get to Alaska and back. My favourite meal(taste wise) is, it doesnât really have a name, but, tater tots topped with salsa con Caso, sour cream, Ortega mild sauce, and jalapenos. But, in like an overall sense, my favourite dish would be buttered toast dipped in chocolate milk. This dish means a lot to me, and has a lot of memories of my grandparents house.
Yes, I rarely take pictures of the dishes I make. Iâm just a happy amateur and such an even layering of chocolate and such a clear cut through the âflødebolleâ is beyond my capabilities.
I can relate to that!
Well, in that case ⌠last weekend I vacuum packed a Cote de Boeuf, put it in my Sous Vide for 24h at 79.5C/175F, then 25 minutes in the oven at high temperature (properly rubbed, of course) to get the surface right. The stock left in the vacuum bag went into my homemade barbecue sauce, then s bowl of coleslaw with sour creme and mayonnaise:
The result:
This time the pictures are my own. Welcome to The United States of America, the home of barbeque and beef 
Ukrainian cuisine histrically is of settled people, who likely have a place to return and rarely have âon the moveâ lifestyle, so no prominent âfast foodâ/âstreet foodâ.
Borcht (ukr âĐĐžŃŃâ): a sour soup with a lot of variations, depending on what you add, but meat-based broth (usually beef or pork) is mandatory. Ingredients: beetroot, cabbage, potato, carrot, onion, tomato/tomato paste, hogweed; parsley, salt and pepper up to oneâs taste.
Usually served with a spoonful of a sour cream, but yourâs trully prefer without.
Iconic one: reddiness depends on beetroot and tomato quality.
Varenyky (ukr: âĐĐ°Ńоникиâ), internationally knowns as âpierogiâ.
Dough dumplings with filling. Usually large (rarely fit into a standart spoon). Local variant was based on a bit different dough (fermented milk instead of egg), but that moved on. Savoury fillings are mashed potato, sauerkraut or just fried cabbage, mushrooms, cottage cheese, buckwheat, meat either as standalone or part of mix. Those are usually have fried onions either as serving or as part of filling mix. Dessert fillings are cherries, blueberries, other berries and other fruits, sweet cottage cheese. All of 'em traditionally served with sour cream.
Part of everyday and celebration cuisine (Christmas included). Fun fact - thereâs a tradition to make one or few dumplings with extreeme filling (extra spicy, salty, sour or other very contrasting taste) and throw it along usual course into pot. When see weird face at the table - youâll know, âsomeone just won the prizeâ.
HaluĹĄky (ukr: âĐĐ°ĐťŃŃкиâ): in short - âboiled doughâ. In long - soft dough with potato or other ingredients added to batter. Usually served as main course with serving or can be mixed into other soup. Easy and cheap part of stapple food.
âChicken Kievâ: chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. Quite dangerous food for novices - either because of sudden hot butter if bitten right away or said butter on your attire if you ainât nimble enough.
Other international cuisines include:
Aspic - our way to use bones and meat into âmeat jellyâ, served cold and with mustard or grated horseraddish. Usually celebration dish.
Cabbage rolls - local variant had various fillings, but ultimately âcommonâ type ended up meat-rice mix, boiled in tomato paste mix.
Kvass - fermented sparkling drink. Originally made of rye bread fermented with some yeast, but you can go with whatever can be fermented with yeast and drink the same if itâs up your taste (Iâve seen one was doint that with birch slices). Usually around 1% proof. Was a beer-like drink (people been cultivating recipes of it up to 6-8% proof) before slavs was intoduced to beer brewing proper.
Do not cofuse it with âlemonade industry drinkâ with same name. BTW, if you see pinkish purple borcht - it made with beetroot kvass.
We have that one here too and i love it. 
