Thought I’d ask this because I want to discover more foods from across the world
(Also I shouldn’t have to say this to americans, please state where you are from and state where you are from without acronyms or shortened names because I’ve seen US Defaultism on lemmy and not all of us are going to know your acronyms considering we’re global users)
I’m Belgian so only one answer is allowed
Belgian fries with mayonnaise and Flemish stew
Weirdly the replies to your comment won’t load on the lemmy instance I’m on, don’t know about other instances
They do seem to load on your instance so I’m thinking it’s some sort of federation issue
Anyways here’s a screenshot for anyone else who can’t see the replies
I pick vol au vent. 😁
Allez, een Américain Frites alsteblief !
Very admirable, it’s a good choice
If you take it with fries, of course 😁
As neighbor Dutchy, I can agree! Delicious.
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Looks a lot like the moldovian Vertuta. I bet they taste similar.
My wife spent 18 months in Bulgaria. When she talks about the food banitsa invariably comes up as something she desperately misses.
A few kg of meat, traditionally (in the rhine-area) from horse, nowadays more beef, marinated for 1+ month in a few litres of wine and vinegar, with some vegetables. Slowly cooked so it disintegrates on your fork.
Northwest US: smoked salmon with a side of berries. Sockeye with little or no sugar added is the best IMO. The berries should be native varieties if you want to try for authenticity, though the invasive blackberries are really tasty, too.
I’m from France, if I had to select one dish for you to try it would be duck confit with sarladaise potatoes (cooked in duck fat). In terms of calorie density it makes me think of Homer’s “I only eat food in bar form” meme. But so worth it.
From China, boiled dumplings/water dumplings. Preferably stuffed with pork and garlic chives with a little bowl of black vinegar and sesame oil to dip in.
My favorite food of all time. If it was possible to have dumplings every meal and be healthy I 100% would.
I love Chinese food so much. I’ve visited twice, and always make room for food.
My favorite street food is probably sheng jian bao, the pan fried buns with soupy pork filling sealed in.
In terms of a single standalone dish, it’s hard to say. I like noodle dishes, like Taipei style beef noodle soup. Or Wuhan style re gan mian.
And for the type of meal where there’s a lot of dishes on the table to be shared, my favorite dish in that setting is probably Mapo tofu. I did a food tour of Chengdu once and just everything Sichuan is so good, but Mapo tofu is just all my favorite Sichuan things in a single dish.
From Almeirim in Portugal, there’s “sopa da pedra”, translates to “soup of the rock”. It has several kinds of meat, beans, potato, and it’s usually eaten with bread (some say even a specific local bread type, but I’m not picky on that). It used to come with a stone in it traditionally, but for higiene reasons restaurants are not allowed to anymore. Some people at home still do it, I believe.
With it there is an old tale:
There was once a poor friar that was traveling. Once it came time to rest, he knocked on someone’s door and asked for their hospitality in exchange for a soup. His hosts let him in and they see the friar pulling an old smooth stone from his pocket and putting it in a pot, along with water.
“Some seasoning would make this soup better… Do you happen to have any chouriço?” [best translation I’ve got is “meat”, or maybe “sausage”] asks the friar. And so his hosts find him some chouriço that they throw in the pan.
“It’s looking great! Now this soup would really improve if we could thicken it up a little. Do you happen to have some potatoes or beans leftover from yesterday?” And some potatoes and beans have indeed been leftover from yesterday. The friar adds it to the soup.
The friar asks for a few more spices, olive oil, and soon there is a delicious smell coming from the pot. What a nice soup!
They eat and once the soup is finished the friar fishes out the stone, washes it and puts it back in his pocket. Tomorrow he’ll knock on someone else’s door along the way ;)
Ha! We have a very similar folk tale in Hungary about a soldier returning from war with a rock, asking an old lady to cook the “stone soup”, asking for more and more legit ingredients.
Out of curiosity, is the soup similar?
Just re-read the tale, it’s actually a bit similar, it has sausages (kolbász, much closer to chorizo than the english type), potatoes and rice.
That’s so interesting! I wonder if some immigrant took it from one country to the other, along with the story
All I could find was that the version I know comes from Székelys of Bukovina. Maybe it’s convergent evolution of resourceful people🤷♂️
chouriço reminds me of “chorizo”
Wonder if there’s some related etymology there
Chorizo is the Spanish variant, our neighbors. Chorizo and chouriço are not quite the same, but similar. AFAIK they have different seasonings.
German here. I don’t know if its reaally local, but mine would be a family dish called “Holzfällerpfanne”, the “lumberjack skillet”. It’s made out of fried potatoes, slices of apple, Champignons, fried onion, fried cabanossi and cheese on top (a lot of it).
So you basically slice all ingredients, fry the raw (and peeled) potatoes for a few minutes, add in the champignons, wait a few more minutes, add the apples next, and after another few minutes add the onions and cabanossi. When everything is slightly browned, spread a good amount of cheese on top, cover the pan with a lid and wait until the cheese is fully melted. Tadaa!
Deciding when to add which ingredient so everything is perfect at the same time is kind of key here, so it may help to fry the onions und cabanossi in a seperate pan to not overdo them.
Google search has gotten really horrible lately - I can’t find an English recipe for this one, or even a clean enough web page to use translate. Lots of random unrelated results though
Germany (Rhineland Region) I would go with “Mettbrötchen” even though it’s so plain it’s so unique in its style
Yeah raw pork definitely is quite unique haha
I tried looking for this but google won’t give me an English recipe for it
There is really not much more to it than I described. The amounts of the ingredients can vary and there isn’t one “right” ratio to follow. Here are some additional tips that might help, though I haven’t made a Holzfällerpfanne in a long time so no guarantee:
- Cut the potatoes thinly (only about a few millimeters), or else they will take forever and won’t be as crispy.
- Use a non-stick pan and a little bit of vegetable oil to prevent especially the potatoes and champignons from sticking.
- For cheese we always used shredded Gouda.
- When prepared right, the dish doesn’t need a lot of seasoning, I usually season it with pepper only, as the cabanossi itself has a lot of salt and the combination of the different ingredients make for a really balanced taste themselves.
- Don’t overthink the timing of when to add which ingredient. Excluding the cabanossi and onion you can’t really overcook neither the potatoes, champignongs nor apples.
I hope this helps! :)
Stamppot. I’m from the Netherlands and I really love stamppot.
It’s basically boiled veggies (usually a type of kale, but it can also be made with endive or carrots (but then it’s called hutspot) and potatoes mashed together. Add a smoked sausage and some gravy over it. delicious!
But it’s best when it’s winter and it’s really cold outside and when you make it, the windows steam up. Then it’s really gezellig
I’m german, but my families traditional recipe was influenced by my uncle from the netherlands. It is basically uienstamppot with bratwurst and applesauce as a variation on “Himmel un Ääd” and it’s sooooo tasty. I can never eat normal mashed potatoes when uienstamppot is so much better!
Also dutch and I can’t stand the texture of stamppot, and the flavour is pretty meh as well. I’d rather skip dinner than eat stamppot.
Now, zoute haring, that’s a true Dutch delicacy!
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Jungle curry is heaven on earth!
Singapore here Nasi lemak is to die for Coconut rice with a side of fried fish/chicken,fried egg,deep fried anchovies and peanuts topped with sambal (a sweet chilli paste) Used to eat it for breakfast daily Bring on the heart disease !!
From approximately the french Alps: Ravioles du Dauphiné or Tartiflette
Vegemite on toast is just good.
Foreigners always fuck up the ratios.
I’m not Australian, but I guess the ratio is at least 1:1
You start with “surely I need more than that” amounts of vegimite and “surely I dont need that much” amounts of butter and adjust inwards over time until you hit your preference.
You put butter with your vegimite, I’ve never really liked butter with vegimite personally and just have toast woth vegimite alone
The ratio is a thin layer + additional added to taste as per your preference
Vegemite is good. I like Promite better.
I bought a small (20 g) jar at an international store on a whim. I followed the advice I’d seen of lots of butter and just a tiny bit of Vegemite and I have to say it was pretty tasty. I then had the intrusive thought to really slather it on and… yeah, if that had been my first experience I’d be convinced it was the most vile substance known to man.
As an Australian, yes I agree that foreigners fuck up the ratios
It’s delicious when done right
in Guatemala, the spicy rice tamales are probably my favorite thing here.
but today I’m getting the chipilin tamales, which have little leaves mixed into the dough and are also real good.
Norwegian, here. Lutefisk is incredible if done right, but it’s easy to fuck up severely. So if someone were to try and cook something based on my recommendation, I’d suggest Fårikål or Pinnekjøtt instead, as they’re both incredibly easy to make and quite tasty.
Now I’m curious to try “good” lutefisk. I grew up hearing about how exceptionally awful it is.
Same. Didn’t try it until I was in my 30’s and it was kinda meh at best… until I tried a well made one later.
The difference between “meh” and “great” is in the quality. The difference between those and “get it away from me” is definitely in the eater.
My ex’s mum would make this at Christmas and it was horrifying.
Visited my norwegian family over the new year, and got to try pinnekjøtt. Very tasty, if a bit annoying to get the meat off of the bones.
In my opinion, that means it’s not done yet. Since it’s mostly a steaming process, you can leave it in as long as you want to. I usually put it on in the morning, and just add a little water in the kettle throughout the day to make sure it does not dry out. Then 20 minutes in the oven before serving.
That way it usually falls off the bone easily.
Yeah, i was slightly overexaggerating c: 90% of the meat fell off easily, but for those last 10% you had to really go caveman for. Luckily me and my family usually clean the bones whilst eating so i didnt stand out.
