U.S.: Scrapple
Waste not, want not. Popular in the mid-Atlantic states, scrapple is made from the parts of a pig that, well, you’d have nothing else to do with except make scrapple. The scrap meat is boiled, minced, combined with cornmeal, and seasoned with various spices. It’s molded into the shape of a loaf, then sliced up and fried in oil.
Thailand: Spicy Rice Noodles
In Thailand, a common morning meal consists of flat, wide rice noodles that are topped with tongue-tingling chiles (either preserved or fresh) served in vinegar.
Scandinavia: Filmjölk
Made from fermented milk, this product is somewhat like yogurt with a taste that resembles a cross between sour cream and buttermilk (if you can even imagine what that’s like). It’s traditionally eaten in the mornings with cereal mixed in.
U.S.: Loco Moco
This traditional Hawaiian breakfast feels more like a heavy dinner. (At the Four Seasons Resort Hualalai, for instance, the loco moco packs an estimated 871 calories.) Cooks start with a plateful of rice, add a hamburger patty, pour on some gravy, and top it off with a fried egg. If you want to reallyembrace the Hawaiian spirit, sub the hamburger patty for a slice of fried spam.
Russia: Syrniki
Think of these as the same kind of pancakes you’re used to eating, but with some soft, white quark cheese mixed in. Fried up in oil, syrniki have a crispy exterior with a rich, creamy filling. The toppings range from savory to sweet, including sour cream and honey.
Vietnam: Pho
This simple soup—prepared with rice noodles, basil, lime, bean sprouts, and either beef or chicken—is a surefire way to guarantee you’ll have tons of energy throughout the day. The ingredients aren’t out of the norm, but many of us tend to think of a big bowl of hearty, hot soup as a later-in-the-day meal.
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