Serious Eats - seriouseats.com

"the thick yogurt-based marinade helps to prevent the meat from drying out."

How?

You can get fried herring burgers in Stockholm in Sweden, though they're not all that common. They've also evolved a bunch of strange things to do with hotdogs; you can get two boiled frankfurters in a flatbread wrap with mashed potato and shrimps in mayo (tunnbrödsrulle). Langos, a (I think) Hungarian speciality is common too. It's a bread dough that is deep-fried and topped with your choice of sugar and cinnamon, or lumpfish roe, creme fraiche and diced red onion.

The issue of the nose of the cheese proved to be my most embarrassing moment on my first trip to France on a school exchange when I was 14. At home, my best friend's Dad is French and he had drilled into in all my friends and I that one must not cut the nose off the cheese. And because there was always a hunk of brie or most often reblochon knocking around at his house, we were well versed in this practice.

So when lunch was finished around the family table in that apartment in Lyon, a piece of Roquefort was produced and I was kindly asked to serve myself first. Don't cut off the nose, whatever you do, I told myself. But disastrously the piece of Roquefort wasn't the same shape or position as the reblochon I was used to -- it lay on its side. In a moment of panic, not wanting to appear to hesitate, and trying to figure out how to cut the damn thing, I summarily sliced off nothing but the precious inner core of the cheese and as soon as I had done it, realised what had happened.

I looked up and saw my exchange's surly older brother giving me the filthiest look a Frenchman has ever given me. I shot my eyes back down, for all the world trying to play ignorant, and perceived the Maman kicking her son under the table.