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 😁
This interaction is basically me at a restaurant
As neighbor Dutchy, I can agree! Delicious.
From Bulgaria, banitsa, it’s a bit difficult to describe, but it’s sorta like layered dough with cheese and eggs, though this description really doesn’t do it justice…
My wife spent 18 months in Bulgaria. When she talks about the food banitsa invariably comes up as something she desperately misses.
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.
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.
Finland: only had it a couple of times 'cause it’s expensive, and takes long and is tedious to make, but loimulohi (fire salmon). It’s salmon nailed to a plank and then heated up by an open fire. Very tasty.
Pretty much any big enough fish can be made like that, but I’ve only had salmon.
I imagine there is something like this in a lot of languages, but it’s always amused me that Bulgogi (Korean BBQ beef/pork) translates literally to “fire meat”
I’m happy to learn Finns have a similar word!
In Japan, we usually trade that for skewers and have them staked in the sand around a fire, rotating them every now and again
That sounds amazing
here in the PNW (Pacific North West) of North America, we have lots of different kinds of salmon but wood fired salmon on a cedar plank (like a roofing shingle) is food fit for the gods
the natives have done it for ions and it is something you have to try if you like that fire salmon
also natives make salmon candy, which is dried salmon belly, dude its the best jerky ever made
Thailand - gaeng tai pla, som tam, mango sticky rice. First 2 are really spicy, so probably not for everyone.
gaeng tai pla
Is it the same as “Kaeng tai pla”?
Yes, just different transliteration. A Croatian magazine actually ranked it as the worst food in the world, which we Thai took offense for hahaha. https://www.nationthailand.com/life/food/40036968
Add to that jungle curry, gaeng pa!!! Also very spicy.
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 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.
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.
merjimek chorbasy - is a lentil soup, I think it’s originally turkish. nohutli et - lamb stew with chickpeas. yantyq - pie with minced lamb fried in a pan without fat. I’m originally from Crimea, Ukraine.
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.
from the Arabian peninsula; Shawarma, bukhari or mandi.
Bonus: Foul and tamis, but those are from afghanistan iirc? They’re very popular here though
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
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!
It tastes awesome!! Look up images of it if you want. Black beans + sausage + carne seca (dried meat) is an amazing combo and I love this dish @w@
FYI your link formatting needs work, the closing brace is not used.
It works on my end (web client)
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
It’s like spicy. If you aren’t from the country, take it easy.
For most foreigners, molecular-thin to start with.
The ratio is a thin layer + additional added to taste as per your preference
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.
Vegemite is good. I like Promite better.
As an Australian, yes I agree that foreigners fuck up the ratios
It’s delicious when done right
