Looking for foods to try and share a bit of my own culture. My family is cantonese viet and I grew up eating in a lot of traditional banquet hall restaurants. Usually these are dim sum menu for lunch and traditional shared foods for dinner. Most people have tried the common ones like siu mai (pork wrapper dumpling) and haw gow (shrimp rice dumpling) but my favorites are the uncommon ones like ngau zaap (beef offal) and baak wan fung zaau (pickled chicken feet).
Ngau zaap is basically braised brown sauce using off cuts, usually stomach and whatnot, with chinese radish. Its very savory, kinda like if you made an asian gravy.
Baak wan fung zaau is just chicken feet pickled in white vinegar. If you had pickled radish it’s essentially the same pickling and the chicken feet is gelatinous and a bit crunchy. You can also get them sometimes boneless since eating around the bones is kinda a pain. I really like pickled foods so this is one of my faves
I’m American - so all of them.
Borscht
Smørrebrød.
well i am from egypt so it is koshary but koshary is overrated
America: Burgers and Tex Mex
NW Florida: Grits a ya ya, that shit it to die for.
Piggybacking off of you since I’m also American.
Wisconsin: Beer, Brandy Old-Fashioned, Bratwurst, Sauerkraut, Cheese (esp. cheese curds), Fish fry (literally just breaded and fried fish)
I gotta expose my total ignorance here. Hell is a cheese curd?! Y’all yanks are way into it and I suspect I would be as well.
(And now I’m starving look at your pic.)
A barbecued sausage in a piece of white bread, purchased from a tent out the front of a hardware store (it is the glue that holds a multicultural Australia together)
You had me at
A barbecued sausage in a piece of white bread
This is a Kiwi staple; if there isn’t a sausage sizzle, is it even an event?
Locally, the PNW (and specifically Seattle) have our own version of Teriyaki.
Seattle-style teriyaki dates back to the 1970s when a Japanese immigrant named Toshi Kasahara departed from traditional teriyaki recipes to create something new. This must-try food typically consists of chicken or beef that is marinated in a blend of soy sauce, sugar, fresh garlic, and ginger. The meat sits in the sauce overnight, then is grilled over an open flame. It is typically served with steamed white rice and cabbage with a sesame or ginger dressing.
The heavy use of fresh garlic and ginger is one of the biggest differences between Seattle-style teriyaki and traditional Japanese teriyaki. Traditional dishes feature a light marinade that is comprised of soy sauce, sugar, sake, and mirin (types of rice wine). The meat is usually grilled or pan-fried before being brushed with the sauce. Seattle-style teriyaki not only uses additional ingredients like garlic and ginger, but it also soaks the meat in the marinade overnight to create an even stronger flavor.
In Austria we have many regional options: Wienerschnitzel, Kaiserschmarrn, Germknödel, Käsespätzle, Schweinsbraten, Leberknödelsuppe, Frittatensuppe,…
Do you prefer a specific type of food?
Probably the Cuban Sandwich
https://en.wikipedia.org/wiki/Cuban_sandwich
But you can’t make it without cuban bread. Which I think is only available in Cuba or Florida.
I recently learned that Deviled Crabs are also local.
Oh that reminds me I want to try cuban chinese food, but I don’t think it’s possible to get outside of cuba
Unfortunately with the US embargo anything cuban is really hard to get
Arco Iris Cafe in Tampa has this.
I’m from Valencia (Spain), one of our mainly known food is Paella.
The other is Horchata with fartons
Paella is very pretty, never really got to try an authentic version of it though. Maybe soon!
I’m so hungry now
Fondue or Raclette
Probably meatballs,
… or Surströmming.
Lutefisk, probably. But doing it well from scratch will take you half a year, and it’s easy to fuck up.
I hear Brunost somehow became very popular in South Korea, but that’s not really a dish on its own.
Fårikål is less known, but easy as hell to make. Traditionally the only spices are whole black pepper and salt, but I stumbled across a persian dish that wasn’t that different, so I’d think whichever spices and herbs you normally use with lamb would work well.
Lutefisk is always talked about jokingly as being like super gross, but I’ve always wondered if it could be good if done right.
Can it actually taste good? And not just like ammonia or whatever?
It tastes pretty “normal”, it’s just the prep method that is very strange to most, which gives it a different texture (extremely tender). The only strange part about the flavor (to many) is the fact that mustard is used on fish, but I consider that optional. I like it, tho.
If prepped poorly, it fucks up both the flavor and the texture, and the result can be anything from jell-o that tastes extremely of fish (too much lye for too long), to just regular boiled cod (watered too long or boiled too long, or not enough lye.
And using quality Stockfish as a starting point is of course essential.
And no, it doesn’t taste of lye. It might have the tiniest hint of it, but not too much. It’s not really noticeable because of the bacon and mustard.
A really picky Texan I know liked it, so that’s an indication that the end-result isn’t that strange.
Oh, and the actual ammonia flavor is reserved for various kinds of candy.
TIL that Iranian abgoosht has a Norwegian version.
When I worked in a very, very multi-ethnic place, I habitually asked people to teach me recipes from their cultural origin. The Norwegian guy refused, stating that Norwegian food was basically too fat to be edible.
For the uninitiated, Fårikål is Sheep-in-Cabbage, ie basically Irish Stew but with less variety in the veggies. The name is brillant, though.
Biscuits and gravy - the way I do it - make American breakfast sausage crumbles, add flour and butter to pan to start roux, add milk to make roux, pour over southern American biscuits.
Just made this for dinner the other night. So tasty!
Flour? Corn Starch Slurry? Where thickener?
Butter and flour, light roux.
It’s flour.
Could be either one. I make some killer biscuits and gravy with savory grits, and I learned from one Southern Belle Grandma to do it one way, and from the other SBG to do it the other way.
They said they add flour in their comment ;)
Personally, I prefer flour over corn starch, but ymmv!
Gotcha. I missed the flour with the butter. That is much earlier than I add my thickener. I wonder how they prevent lumps
Whisk whisk whisk. Roux is the superior thickener for any gravy. Cornstarch is great for stir fry. Thickening later with raw flour never ever tastes as good as making a roux.
The flour coats the sausage well enough that I’ve never had an issue with lumps that way. Could also push the sausage to one side of the pan, add the butter to the emptier side, and then whisk the flour in before stirring it into the rest of the sausage.
