Armed Polite Society
Main Forums => The Roundtable => Topic started by: Perd Hapley on May 14, 2017, 11:29:50 AM
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I have no idea if the title is proper French.
Anyway, the wife is looking for another nation/region to cook recipes from. On random Sundays, she picks a place, and cooks stuff from there. We've done a couple of dozen so far. Need more. Suggestions?
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Jamaica, Lebanon, Cuba, India, Greece
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South Louisiana, Tejas, New England, Japan, China
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Look up Bosintang or gaejanggu its a Korean meal.
:angel:
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Prairie cookin' over an open farr?
Steaks, chops, potful of beans, farr-baked potatoes 'n corn ears, arn grill supported on four rocks, smoke follerin' you around and gettin' in your eyes, percolated coffee, chasin' dog and bugs away, settin' on ground leanin' agin a tree to eat...
'Merrricuh !
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Mediterranean, Lebanese, etc.
I have an uncle by marriage that is Iranian and cooks some awesome dishes. I swear he uses every pan in the kitchen and it looks like a cyclone hit but great eats, like the traditional saffron rice.
Hawaiian, gives you an excuse to dig a big hole and roast a pig in it.
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Lithuania. Real food for real people, who don't eat with their pinky fingers sticking out. Down a good Lithuanian meal, and you won't be hungry a half hour later.
Many recipes use BACON and/or sour creme.
Can start your search with kugelis and krupnikas.
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If you want to get fat, Bavarian food.
I swear, I don't know how those Germans managed to start so many wars. One would think all they could do would be sit around and digest their dinners.
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Has she tried cooking food from Antarctica? It's a continent.
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My late wife was from Chile, and to my surprise I found much of their cuisine to be very good (and not "hot," like many other South American countries). Not surprisingly, considering that the whole country is basically one long seacoast, they do a lot with seafood recipes.
Chilean sea bass is considered such a delicacy that Chile has a constant problem with foreign poachers overfishing Chilean waters. The Chileans have been known to pursue poachers for days to catch them.
https://duckduckgo.com/?q=chilean+sea+bass+recipes&t=ffsb&ia=recipes
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Prairie cookin' over an open farr?
Steaks, chops, potful of beans, farr-baked potatoes 'n corn ears, arn grill supported on four rocks, smoke follerin' you around and gettin' in your eyes, percolated coffee, chasin' dog and bugs away, settin' on ground leanin' agin a tree to eat...
'Merrricuh !
https://www.youtube.com/watch?v=R6dm9rN6oTs
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Has she tried cooking food from Antarctica? It's a continent.
But is it a nation or a region?
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If you want a couple Philippine recipes, I can put them in writing and post them. One would be a Philippine spring/egg roll called Lumpia. The other is a noodle dish called Pancit, often with chicken, but can be pork or shrimp or whatever instead. You can also find recipes on line for both. The ones I use I was taught by one of my aunts who is from the Philippines.
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Chilean sea bass is considered such a delicacy
You mean the Patagonian Toothfish?
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If you want to get fat, Bavarian food.
I swear, I don't know how those Germans managed to start so many wars. One would think all they could do would be sit around and digest their dinners.
Bavarians didn't start many wars....Prussians did....
Speissbraten. Thick Pork or Beef steaks marinated in garlic, onion, salt and pepper overnight, then cooked over a beech wood fire (although other types of wood work almost as well).
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If you want a couple Philippine recipes...
Yes. Yes I do.
Pretty please.
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But is it a nation or a region?
It's populated by folks from many nations. You should be able to plan quite the menu.
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Get a wall map and hang it, throw a dart and see where it lands. =)
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If you want a couple Philippine recipes, I can put them in writing and post them. One would be a Philippine spring/egg roll called Lumpia. The other is a noodle dish called Pancit, often with chicken, but can be pork or shrimp or whatever instead. You can also find recipes on line for both. The ones I use I was taught by one of my aunts who is from the Philippines.
Love them both! We have a friend with Filipino roots who fed us and taught my wife to cook both.
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Lumpia is very good.
On the German side, I like to make Roladen, though they're a bit of a prep pain.
Some of the most interesting and delicious food I've eaten is Ethiopian. Can't remember exact dishes, but there was a great place near Embassy Row in DC when I used to go there.
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Fried Dim Sum rocks. We make those every now and then.
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Some of the most interesting and delicious food I've eaten is Ethiopian. Can't remember exact dishes, but there was a great place near Embassy Row in DC when I used to go there.
(https://www.uzdaily.com/img/aids/usaid-food-2016.jpg)
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I'm partial to Brazilian food, but then again, I've got a bit of a bias.... :D
there's a really good black bean/beef/pork stew that's a very traditional dish in my home state, called feijoada. You don't have to go all exotic and do the pigs feet/ears, etc... But man is it hearty.
It goes really well with a toasted manioc flour dish called farofa.
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Look into Spanish food, as in Spain, not Latin American.
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Yes. Yes I do.
Pretty please.
Here you go. I'll post some pictures later of the wrappers and noodles I have at home for examples. If you have an Asian grocery store nearby they should have the proper ingredients. I don't have exact amounts of stuff here, for the most part it doesn't matter. Spice to taste and the amount of veggies doesn't really matter too much; just do a good mix. If you have any questions let me know, I might have missed something. I haven't had a written version of these for close to 20 years.
Not so much international or regional, but I also have some fantastic duck egg Cheesecake and baked goods recipes I've been experimenting with if you want any of those. I needed something to do with all the eggs the ducks have been laying and for whatever reason the people I give chicken eggs to don't want the duck eggs. Maybe that should be it's own thread some day.
Pancit
1 Head of Cabbage
1 Onion
1 or 2 Chicken Breasts - Preferably Skin on for flavor
Carrots
Soy Sauce
Garlic Cloves - 2 or 3
Rice Noodles - vermicelli others will work too
Salt/Pepper
Oil
Par boil Chicken in water, then slice or cube. Save water for noodles. You will soften the noodles at this
point using the water from the chicken, follow directions on package. Save some of this water too for adding to the sauté if desired or if moisture is needed.
Slice Cabbage - you want this to be like lettuce cut up for a salad.
Slice Carrots
Slice Onion
Sauté Cabbage, Garlic, Onion, Carrots in a small amount of oil. Vegetables should remain slighty crispy.
Add Chicken and Noodles and sauté a little more to heat everything up. Add soy sauce and salt/pepper to taste.
You can substitute Shrimp, Pork, Tofu, whatever for the Chicken. I don’t recommend Tofu :). You can add other vegetables as desired, I often add bean sprouts. You can also prepare the Chicken differently; but we like the flavor of the water the chicken is cooked in.
Lumpia
1LB Ground Beef
Head of Cabbage
Carrots
Soy Sauce
Garlic Cloves 2 to 3, but to taste
Onion
Salt/Pepper
Lumpia/Spring Roll wrappers - usually bought frozen
Oil
Defrost wrappers in refrigerator overnight.
Brown Ground Beef with soy sauce, garlic, onion salt/pepper
all to taste - drain and set asside and let cool so you can
touch.
Prepare Cabbage and Carrots by dicing or shredding - I will
actually cheat here and buy a package of cabbage and carrots
already diced or shredded up that is often sold to make
coleslaw.
Now prepare an assembly line, you will separate the wrappers,
then fill with the ground beef and a small amount of the cabbage
and carrots. Then roll the wrapper more or less like a burrito.
Prepare oil to fry, I usually use a cast iron frying pan, but an
electric frying pan or one of those fryers with baskets will work
too.
I test the oil by dropping a small piece of a wrapper in, I don't
have an exact temperature, but it should crisp immediately. You want the wrappers to be very crisp when done. It only takes about a minute or two per side if the oil is hot enough, you are not cooking the filling just the wrapper. Veggies should still be crispy when done.
You can substitute or add things here, I've done portobello mushrooms or shrimp instead of the ground beef. I often add been sprouts to the filling. These can also be prepared ahead of time (minus the frying) and refrigerated or frozen, separate with parchment paper or plastic wrap to keep from sticking.
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Regarding the Germans...
You burn a LOT of calories marching to Paris.
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Remember that a lot of these places have regional fare much like the U.S.
Mexico has several different regions, some with the more Tex-Mex flavor and others (coastal) that are more focused on seafood.
Italy has similar divisions, as other have noted, so does Germany.
Japanese is one I assume you have tried, but has different regions you may want to investigate. Indian food again has several regions with their own cuisine.
Not sure on the regional differences of Vietnamese food, but there is a lot there. (Their Bánh mì sandwiches are an interesting result of french colonialism.)
Thai is another common "exotic". Love the curry.
Korean is another that is very good. (Try the barbecue)
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Remember that a lot of these places have regional fare much like the U.S.
Mexico has several different regions, some with the more Tex-Mex flavor and others (coastal) that are more focused on seafood.
Italy has similar divisions, as other have noted, so does Germany.
Japanese is one I assume you have tried, but has different regions you may want to investigate. Indian food again has several regions with their own cuisine.
Not sure on the regional differences of Vietnamese food, but there is a lot there. (Their Bánh mì sandwiches are an interesting result of french colonialism.)
Thai is another common "exotic". Love the curry.
Korean is another that is very good. (Try the barbecue)
Indian food too. I really disliked Indian food before traveling there. It always seemed just way too spicy hot; like there was no flavor just hot. Apparently I had been trying food that was more southern India based. Spending time around Delhi I found I actually liked the food. Some was still hot, bust most was more flavorful spicy than plain hot. I also suspect that some Indian restaurants in the US tend to serve the hot spicy as they figure that is what Americans expect from Indian food.