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
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)
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.
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?
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
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.
I’m from Valencia (Spain), one of our mainly known food is Paella.
The other is Horchata with fartons
I’m so hungry now
Fondue or Raclette
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 spaces 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.
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.
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?
For Slovakia its Bryndzové halušky - dumplings with special type of sheep cheese and sprinkled bacon on top
Probably meatballs,
… or Surströmming.
i think kimchi
pierogi
Fish and chips
Or beans on toast
Nanaimo bars I suppose?
SO MUCH FUCKING CHEESE
You know how little that narrows it down?
No to the French it doesn’t.
Tacos.
Not the “hard shell” variety that is sold in the USA. There is a whole universe of tacos all over Mexico: beef, pork, goat meat, sheep meat, boiled egg, rice, hot peppers, shrimp, crab, octopus, many insects and larvae (chapulines, ant eggs, mosquito eggs, caterpillars), nopales (prickly pear), many kinds of herbs, sausages, etc. The list is almost infinite.
Those all sound delicious. I think the insects and larvae might be a weird texture for me but I’d still give it a try.
Tacos are great, never tried the more exotic ones though, except nopale. My college had it once for some reason but tbh it just kinda tastes like the seasoning they put LOL
“Exotic” is a strong word for nopales. (Nopal is the singular, not nopale) You can get it at every grocery store in the Seattle area. And yeah it doesn’t have a strong flavor on its own. Kinda like green beans?
I can vouch for ant eggs (escamoles) and roast grasshopper (chapulines), they’re tasty but a lot harder to find around here.
Maybe niche then? Didn’t realize exotic had a negative connotation
I don’t remember the last time i saw cacti for sale in a supermarket. Though in all fairness I go to asian ones maybe 70% of the time and standard american ones for the rest
I don’t think exotic is negative, it’s just too commonly available for me to think of it as strange or foreign. Even the Asian groceries around me carry it.
Germany, grilled sausage and sauerkraut I guess. But if you ask a native about the national food or a food that they miss when living abroad, it’s usually bread, specifically sourdough made from mixed rye and wheat flour. Goes great with butter and slices of cheese or cold cuts (“Käsebrot”, “Wurstbrot”).
Krustenbratensemmel
Döner :)
Currywurst!
TBH I prefer plain ketchup with my grilled sausage…
Ja, dieses Kommentar hier, Herr Officer
If I’m honest I prefer mustard, but Currywurst is quite iconic imo
But more internally I think. Outside of Germany, it’s sauerkraut.
Well, now I want to see if I can find or make that bread.
Hmm never heard of rye and sourdough at the same time. I’ve seen them separately overseas in the US but never as one bread
It does sound good though, i like sourdough
There’s actually an English Wikipedia article on it: https://en.wikipedia.org/wiki/Mischbrot
Rye-only sourdough is also a thing, gets pretty dense and bitter though. I prefer Mischbrot with more wheat than rye.
