What's your favourite food from your ethnicity?

[Anonymous No.12227354]

As per the title, what's your favourite food from your ethnicity (i.e. what country/culture you're from).

My mum's German and my dad's Greek.

[Anonymous No.12227358]

>>12227354
>My mum's German and my dad's Greek.
So your father is the cook ?

[Anonymous No.12227365]

>>12227358

It means his dad is in debt a couple billion Deutsche Marks to his mum

[Anonymous No.12227367]

>>12227358
Funnily enough, my mum cooks a lot, but she tends to cook the same recipes over and over.

My dad is the one that actually likes cooking and marinades everything with 2528971 seasonings.

Otherwise though, they both cook the same amount.

[Anonymous No.12227382]

>>12227367
so your mother cooks lot because father is sleeping but she cooks the same because shes to busy with working. Father has time and trys new dishes. Damn, sounds good :3

[Anonymous No.12227397]

>>12227354
Norwegian

[Anonymous No.12227401]

>>12227354
German women can't resist Greek sausage

[Anonymous No.12227456]

>>12227397
Is that solid peanut butter or something?

[Anonymous No.12227464]

>>12227456
You grind up the anus and penis skin of a pig, press it roll it and slice it. It's quite popular in Oslo.

[Anonymous No.12227481]

>>12227464

[Anonymous No.12227489]

>>12227354
Do you owe yourself money?

[Anonymous No.12227499]

>>12227456
it's basically dulce de leche with more fat. Tastes great but the government is worried everyone is getting fat because of it

[Anonymous No.12227515]

>Irish
some slop probably
>English
some slop probably

[Anonymous No.12227525]

>>12227354
>dutch
nothing
>dutch
nothing
this "cuisine" is literally worse than starvation

[Anonymous No.12227536]

filipino penis

[Anonymous No.12227549]

>both korean
tteokguk with beef broth
Mostly my mom's cooking. Dad could only cook galbi that had a strangely unique smell, I can't describe it

[Anonymous No.12227566]

Andouillette, from France.

[Anonymous No.12227589]

>>12227354
That's a damn good choice, Brudi. Love both

[Anonymous No.12227678]

>>12227354

[Anonymous No.12227740]

[Anonymous No.12227894]

>>12227354
Nice, OP. Galaktoboureko is one of the tastiest pastries you can get in Greece. I don't know if you've ever had bougatsa, but it's very similar, can be eaten warm, and it's amazing.

For me, it is the humble gigantes plaki. They are like baked beans, but way less sweet. Add some Greek sausage in and sprinkle feta over them, and you're in heaven.

[Anonymous No.12227901]

>>12227397
>visit specialty cheese shop in UK
>buy gjetost
>try it
>wtf, it tastes weird

>...then why can't I stop eating it

I ended up eating about half a pound of it. There's something about it that is very morish.

[Anonymous No.12227935]

>>12227354
Carbonades flamandes, from Belgium

[Anonymous No.12227947]

>>12227678
Based salvini

[Anonymous No.12227957]

Arròs negre from Valencia

[Anonymous No.12228102]

>poland
pierogi

[Anonymous No.12228139]

I love everything out of Katz's, or the second avenue deli, unironically. Comfort food is a corned beef sandwich with a little bit of stone ground mustard, w/ a side of potato latkes topped with some apple sauce and sour cream. Starting with matzo ball soup and half sour pickles on the side of course. Also a cream soda for a drink.

[Anonymous No.12228157]

>>12227354
la creatura.....

[Anonymous No.12228159]

Russian, Medovik

[Anonymous No.12228174]

>>12227354
Yucca balls, Pasteles en hojas and Habechuelas con dulce

[Anonymous No.12228177]

>>12228159
ah yes, almonds, the quintessential ingredient of russian cuisine

[Anonymous No.12228183]

>>12228157
Kindly fuck off. Greek and German foods are great.

[Anonymous No.12228283]

Pizzoccheri. A relatively obscure northern Italian dish made with buckwheat pasta, potatoes, cheese and cabbage.

[Anonymous No.12228294]

>>12228283

Forgot the pic

[Anonymous No.12228315]

>>12227354
skagenröra/gravad lax reporting in
cba to add a pic of skagenröra
sweden ftw

[Anonymous No.12228729]

>>12227894
that looks pretty good

>>12227354
mine is brazilian fish stew

[Anonymous No.12228735]

Eat a ton of this shit and pass the fuck out

[Anonymous No.12228766]

Polish

It's humble but a good homemade Rosół heals my mind and body.

[Anonymous No.12228786]

>>12228735
Youre korean?

[Anonymous No.12228809]

>finnish
Not much of a cuisine to speak of but i guess i'd pick läskisoosi (lardsauce). Not as disgusting as it sounds, as it's just pork belly in a brown sauce, served with mashed potatoes and pickles

[Anonymous No.12228814]

>>12227354
Hard to say because I tend to love almost everything about french food. I'd probably go with cheese, but don't ask which, I love too many of them.
For a meal, I'd definitively go with magret de canard (seared duck breast apparently) with a leek fondue, though.

>>12227566
Is a good choice also.

[Anonymous No.12228826]

>>12228809

That's because you are a retarded Jonne.

[Anonymous No.12228827]

>>12227354
as of right now 101, but i do like me some TexMex

[Anonymous No.12228835]

>>12228826
What was i supposed to pick? Karelian stew? Kalakukko? Pea soup?

[Anonymous No.12228848]

>>12228315
was this post even in English?

[Anonymous No.12228850]

>>12228848
He just loves salted fish

[Anonymous No.12228857]

>>12228850
thank you for the translation

[Anonymous No.12228860]

>>12228835

You do realise those things are just as much cuisine as anything else posted on this thread? You're the epitome of a finnish jonne who should just do like the rest of your countrymen and hang himself, like the pathetic selfhating shit he is.

[Anonymous No.12228865]

>>12228850

It's salted and sugarred fish.

[Anonymous No.12229574]

>>12228174
Ill be honest dominican food isnt that impressive. On the spectrum of spanish foods, it can be pretty bland.
cake can be way too saccharine sweet with no depth but I will admit it can be good.

We dont do the best pork shoulder at all, puerto ricans and cubans do it so similar enough.


Ive had more bad habichuela con dulce than good ( to be fair its more complicated than meets the eye, cant burn the milk, right sugar ratio, have to mash the beans and sieve them to remove ALL shred of fiber, have the right ratio of spices/seasonings.

The only food I ever really come back to is the breakfast. fried plantains ( or boiled if done right), with eggs, fried cheese and salami with avacados is great but not unique. ( try an isreali/mediterranean breakfast of tomato/cucumber with side of yogurt, eggs fried halloumi, pita or savory crepe and its just as good if not better.

sorry to shit on you for no reason, I just grew up with the stuff and realized even among spanish foods its low tier mexican/colombian/peruvian/ > DR food

[Anonymous No.12229594]

My mom is American and I've never met my dad I like hamburgers, currywurst, and fucking your sister.

[Anonymous No.12229620]

>>12228848
clearly it is.

[Anonymous No.12229625]

>>12227354
I'm from nigeria.
picture related.

[Anonymous No.12229636]

>>12228848
yes it is, you could have used google.
anyways, grava lax is just salmon with salt and sugar (sometimes with dill or some other spice/herb) while skagenröra is shrimp with mayo/creme fraiche,dill,roe and sometimes lemon juice

[Anonymous No.12229657]

>>12229594
amen

[Anonymous No.12229666]

>>12228766
This is the best. I didn't realize Rosół was actually a distinct dish from generic chicken soup until I was in my 20s, I just thought my babcza made killer chicken soup.

[Anonymous No.12229669]

>>12227354
My entire family tree is very proud about how they're all descended from mouthbreathing English sailors.

So I don't know. Fish and chips? Pie? You don't even think of those as ethnic foods but maybe that's just the perspective talking.

[Anonymous No.12229685]

>>12229574
Have you ever actually been to DR? Also your family is full of trash cooks, and that has 0 reflection on DR food.

>try an isreali/mediterranean breakfast of tomato/cucumber with side of yogurt, eggs fried halloumi, pita or savory crepe
Sounds like pretentious nonsense. Why the flying fuck would I want yogurt and pita bread, tomatoes and cucumbers. Not even a meal. I grew up with the stuff too, and my mother is a chef (professional one later on in life) and I have eaten many varieties of food in their respective countries.

You probably need to look for people who actually know how to cook in the first place.
>we don't do the best pork shoulder at all
my god

[Anonymous No.12229725]

Arepas, arroz con pollo, pisca andina, masitas. Venezuela and Cuba.

>>12229574
>>12229685
I don't know any Dominicans, but I don't think there's any such thing as a bad pork shoulder.

[Anonymous No.12229739]

Soy sauce and white vinegar with chicken breast and rice. Eurofags gtfo

[Anonymous No.12229749]

>>12228860
Ei voi mennä noin tunteisiin toisen mielipiteet. Rauhotu nyt jumalauta.

>finnish
<smoked/pickled fish
<karjalanpiirakka with egg butter
<kalakukko or lanttukukko with butter
<blood pudding or blood sausage with lingonberry jam
<just pickled everything really

>moroccan
<lamb tagine
<chicken lentil soup
<meatballs with harissa

Haven't had a chance to explore moroccan cuisine aside from the things dad used to make sometimes.

[Anonymous No.12229759]

>>12229685
Of course you'd get buttblasted.
I live in the most Dominican infested part of america, it aint DR but i've been to DR. Ive had plenty of home made meals and from many different tiers of restaurants. Many people havent had our food and I would always recommend it and the food can be great but its also pretty basic in flavor tones. Lacking freshness and variety.

The meditteranean breakfast I described are real things that actual people eat. You know, things besides fried meat and pork for the thousandth time. I know our kind seems to be scared of eating fresh vegetables but believe me scallion, tomato, and artichoke are foods people eat and it doesnt have to be fried.
"not even a meal" nonsense, your not working the fucking plantain fields anymore where you need fat and starch all day.

If you haven't had puerto rican or cuban pork shoulder than I dont know what to tell you, but its comparable to ours if not better.

Also, cut down on the salt.

[Anonymous No.12229773]

>>12229725
Yeah DR pork shoulder isnt bad it just sorta taste not as good in comparison to its neighbors. Its more heavy on the meat + salt side rather than focusing on the flavor aspect of it ( I'm aware theirs oregano and garlic but the ratio isnt as good)

[Anonymous No.12229777]

>>12229685
also reminder, your black and dont deny it.

[Anonymous No.12229993]

>>12229777
>haha niggers

[Anonymous No.12230002]

>>12227354
American raised in a Rhode Island town with a high Portuguese population, so in that order:
>fried chicken
>steamed quahogs
>chorizo

[Anonymous No.12230008]

>>12229759
>fried foods aren't what actual people eat
>all we cook is fried meat and pork
>all we eat is fried food
>cut down on the salt bruh
>real people eat yogurt
>you can't get fresh food in DR cuisine

Of course because people rarely eat dominican food and some self deprecating self loathing dominigger like you hates yourself so much you're sucking other culture's dick when their food is leaning towards a hodgepodge of crap mixed together to extremities. And don't even mention mexican food, it's so bland mexicans can't even sell it in America, and I went over to Mexico and know tons of mexicans. Leave your corn shit in the toilet.

Lastly, living in an Americanized Dominican shithole doesn't mean they know how to cook well. Like I said you've never eaten with people who know how to cook, how can you say you haven't had fresh food in DR? That's a lie, just go into the mountains and they let you pick your fish and ask you whether you want it grilled or fried fresh, plus everyone grows gardens in their backyard with avocados, platanos, tomatoes, etc

[Anonymous No.12230016]

>>12227525
what about frikandellen?

[Anonymous No.12230066]

With a bottle of Fin du Monde or 17 Grande Réserve to wash it down

Where my leafs @

[Anonymous No.12230101]

>>12227894
Hey anon can you share a recipe for that?

[Anonymous No.12230220]

Sheep cum from Wales

[Anonymous No.12230458]

>Czech
Wild boar roast with briar berry sauce and knödle.

[Anonymous No.12230584]

>Crete
Snails, either fried with rosemary, stewed with xinohontro (fermented sour milk cracked wheat) or just stewed in tomato sauce with zucchini and potatoes

[Anonymous No.12230661]

My parents are Moldovan so that doesn’t leave me with many options since most of the food we eat is just other slav cuisine.
Mămăligă is a pure Moldovan food so I guess I’ll go with that since I do think it’s pretty good paired with stew, vinegar, and meatballs

[Anonymous No.12230687]

>>12227365

[Anonymous No.12230789]

[Anonymous No.12230806]

>>12230584
I am going to Crete this summer, anything I really have to try there? It’s gonna be my third time in Greece tho.

[Anonymous No.12230823]

>>12229739
Poverty meal

[Anonymous No.12230837]

>>12230806
Trahana, dakos, fresh fish every fucking day, raki for breakfast, kalatsounia, mountain tea. It goes without saying that gyros and homemade wine is a daily staple.

Avoid Heraklion like the plague. Visit Rethymno and Paleochora. Push a stranger into the harbour at Chania.

[Anonymous No.12230842]

>>12230458
I wanna try this so much. Do you have a recipe you could give me?

[Anonymous No.12230844]

>>12230837
Don't forget stamnankáthi

[Anonymous No.12230845]

>>12229669
Can't go wrong with apple pie anon

[Anonymous No.12230848]

>romanian
>inb4 shitty turkish import "sarmale"
This coupled with cheap beer is the best way to celebrate the fact that half of your working force fled to the west.

[Anonymous No.12230891]

>>12230837
Great tips, thanks a lot. Looking forward to dakos since I absolutely love veggies/salads when I am in Greece/Croatia/Italy etc. Wine and gyros is sure thing. I hope there are olive gardens with a chance to buy some olive oil from Crete. That’s what my souveniers typically are - bottles of olive oil.

>Avoid Heraklion like the plague
Why? It’s gonna be like few kilometees from my hotel so I thought I will give it a shot.

[Anonymous No.12230897]

>>12230848
based scat poster

[Anonymous No.12230901]

Happy Passover fellow seculars

[Anonymous No.12230910]

>>12230897
No wonder I get horny by being covered in my wife's boyfriend's shit.

[Anonymous No.12230972]

>>12230842
800g wild boar shoulder (in one piece)
100g of lightly smoked pork brisket (only the fat without any meat, we call it slanina)
Half a lemon
Fresh thyme
4pcs allspice
4pcs juniper berries
4pcs of mace
2pcs bay leaf
6pcs black peppercorns
Tiniest little pinch of cinnamon
Salt
100ml of red dry wine
150g of briar berry jam (very hard to find and making it at home is not really worth it, look for something that contains around 30-40% of briar berries at least)
350ml of vegetable stock
3 red onions
1 big carrot
1 big parsley root
1 piece of celeriac (should be the same weight as the carrot/parsley root)
At least 5 heaping tablespoons of lard

24hours in advance make the marinade. In pestle and mortar ground up all the spices, melt the lard in a pan on low heat and fry the spices a little, turn the heat off and add the juice from half a lemon.
Clean the meat from any sinews/silverskin. You want just a nice meat. Cut your slanina into strips, pierce the meat and stick the slanina in there (you can actually see it on the picture I posted). Once this is done, smear that spiced lard on the meat and weight the meat, put it in the fridge and let it marinate for a day.

Next day, take the meat out of the fridge, let it come to room temp and then brown it from all sides, set aside and in the same pan saute chopped onion, celeriac, parsley root and carrot. When softened, add salt, red wine and let it evaporate, than add briar berry jam, vegetable stock and the meat, cover and put it in the oven which you preheated to 130 degrees celsius. Cook until the meat is done. Then keep the meat in warm place and pour the sauce through a sieve so there are no chunks of spices and vegetables. You can than blitz it just to be sure but it should be fine. Taste sauce and add salt and maybe some sugar or lemon juice to your taste.
Wala.
Hope I didn’t forget about something.
Also I am posting from phone so sorry for typos.

[Anonymous No.12230979]

>>12230972
Saved. Thanks anon I just gotta make small trip for the boar and I'll make it. I fuckin love meat with sauce and knedle

[Anonymous No.12230999]

>>12230979
You’re welcome. You can also use leg of boar but it’s gonna be more expensive and the meat is more lean. Also good luck with the briar berry jam. I wish my grandma is still making it but it’s really pain in the ass to make few jars of it.

[Anonymous No.12231004]

>>12228283
>Pizzoccheri
I'm not much for pasta but that sounds breddy gud

[Anonymous No.12231009]

>>12230999
I got a shop that should have it 5 minutes from my house. They got all sorts of trad jams, confits, cheese, sausage and other artisanal produce.

[Anonymous No.12231015]

>>12230999
Would you recommend using a cut of pork as a semi-suitable replacement for the boar? I know its not that close to the same.

[Anonymous No.12231045]

100% pure mutt, pretty much makes me a master of the entire worlds cuisine

[Anonymous No.12231053]

>>12227354
>coalburner mum

[Anonymous No.12231097]

>>12231009
I have kinda like farmers shop near my house but some things are just not available at all.

>>12231015
We usually make those kind of dishes (knedle, sauce and meat) with beef. So I’ll replace the boar with beef. Pic slightly related.

[Anonymous No.12231133]

>>12227354
Anglo-Saxon, family is Scottish, but I'm a mutt of Scottish, Irish, and British. Never had traditional Scottish food, looks and sounds terrible desu. Bangers and mash is pretty legit though. Can't get it where I live though, and can't get Cumberland sausage to make it on my own. Feels bad.

[Anonymous No.12231135]

>>12227549
>galbi that had a strangely unique smell, I can't describe it
Maybe it is a mix of urine and cum?

[Anonymous No.12231139]

>>12230066
Leaf here, Poutine is dino, I get it's more of a Quebec dish, but the rest of Canada has basically co-opted it. Gonna have a big plate with a Caesar on Canada Day to feel all patriotic and shit.

[Anonymous No.12231141]

>>12227740
If you had the chili facing the other way and a piece of parsley to its right you would have made Allah much happier.

[Anonymous No.12231155]

>>12231135
Kys

[Anonymous No.12231264]

russia, and for me, it's sweetened condenced milk. i buy it very rarely as the 380g can will be gone in under 3 days no matter how hard i try

[Anonymous No.12231276]

>>12229739
>southern chinese food

[Anonymous No.12231433]

>>12231264
Kefir bread and condensed milk, Boris?

[Anonymous No.12231436]

>>12231264

you drink it straight?

[Anonymous No.12231526]

>Germany
Really hard to say since it's depending on the season as well. Guess I'd choose a typical Christmas dinner with a goose roast, red cabbage, brussel sprouts, gravy and Klöße.
Klöße are "potato balls" made with cooked and raw potatoes, held together by patato flour. You rip them apart and drown them in gravy.

I also wanted to choose goulash but didm't since it's technically not German, merely incorporated into our cuisine. Hearty stews generally are great, like green bean stew with fatty sausage or pea soup with pork belly.

[Anonymous No.12231531]

>>12227354
I got to go with Fried chicken.

[Anonymous No.12231721]

>>12231436
> drink
i think you can't really drink it, it's sickingly sweet and very thick. i heard american/yuro brands make it thinner and it tastes different.
i dip a small spoon into it, let it drip a bit, then lick the spoon, /sip/ping on some strong coffee in between
it's surprising how much you can devour that way
>>12231433
i dont really like any breads

[Anonymous No.12231776]

>>12228139
As much as I love katzs, their pickles are just god awful. I've never understood how a restaurant so great can have such limp, bland pickles.

[Anonymous No.12231799]

>>12231721
>i dont really like any breads
What kind of weirdo are you?

[Anonymous No.12231813]

>>12231799
AHEM if i could i'd base my whole diet on meat.
i occasionally buy some flat bread from caucasian bakeries, but mostly i don't eat things that go with bread.

[Anonymous No.12231853]

>>12231813
Fair enough. I bake my own breads so I just love to spread some butter on it and eat it with cup of tea in the afternoon. Also I love different cheeses and I usually eat them with little bit of bread.

[Anonymous No.12231909]

Korean style soybean paste from Central Asia. A marriage between NE Korean food with some Uzbek/Kazakh flair.

[Anonymous No.12231961]

>it's a white people pretend to have culture thread

lmaooo

[Anonymous No.12232147]

pic rel

[Anonymous No.12232164]

>>12229739
I'd rather guide my father into my dead mother's rotten asshole

[Anonymous No.12232181]

>>12227525
Don't blame dutch cuisine for your narrow scope on what's dutch food. (You could blame your terrible upbringing though)

[Anonymous No.12232186]

>>12227354
Leg of lamb (English)
Schnitzel (German)

[Anonymous No.12232205]

Sweden.

[Anonymous No.12232377]

Mexico, have to go with Poc-Chuc desu, it's elder god tier

[Anonymous No.12232412]

Choripanes from Uruguay and Feijoada from Brazil.

[Anonymous No.12232417]

>>12232412

[Anonymous No.12232424]

>>12232205
what am i looking at? Meat? Chocolate?

[Anonymous No.12232433]

>>12232424
sweeden from 1000ft above or the main dish (shit)

[Anonymous No.12232438]

>>12227354
You mutts make me laugh.

[Anonymous No.12232469]

>>12231133
Yeah Balmoral chicken, whisky, Cullen Skink, Scots Cheddar, Arbroath Smokies, and some of the finest meat and fish produce in the world. Fucking terrible,

[Anonymous No.12232473]

>>12232377
what kind of taco is this

[Anonymous No.12232487]

>>12232469
I'm Scottish but don't eat meat anymore. Our seafood is incredible. You could have Cullen Skink, Mussels, Smoked Salmon, and Cabbie Claw as the first four courses of a tasting menu and it'd be fucking incredible. We have a variation on creme briulle you could have for dessert too (it's boozy).

We were allied with the French for much of the 13-16thC so our food influence comes from them + our incredible produce.

Veggie haggis is great but the real deal is God-tier (especially with a Scots Full Breakfast)

[Anonymous No.12232516]

>>12232473
??

[Anonymous No.12232528]

>>12232424
I think it's chewing tobacco.

[Anonymous No.12232529]

*exerts superiority over entire thread*

Flavorlets btfo

[Anonymous No.12232617]

>>12230891
Heraklion snailfag here, it is the biggest city in the island and the one hit the most during wwii so while it has a nice historical center with its 400yrs old fountains, the head of a Venician saint and the palace of where the Minoan Empire ruled from, it is also unfortunately filled with concrete abominations, shity traffic cause of medieval roads city planing and over populated as it is the economic, political and now a days legal center of the island. It worth a visit but ofc the other cities in the island are prettier...
As for food, boiled goat,goat in tomato sauce, fava beans in Greece called koukia (just be careful if you dont know if you have favism cause you might die), try staka roux, yellow split peas puree with olive oil and onion (called fava in Greece, I dont know why), spinach, fennel and various cheese dumpling sized fried filo pies (hortopitakia, tiropitakia, marathopita), rice cooked in goat stock called gamopilafo,hand made pasta cooked in lamb stock called siufikta, lamb or goat (usually fried or roasted) sweetbreads, testicles, the thyroid gland called collectively glikadia, oven baked omelet with zucchini and various other vegies and fries that looks more like a pie called sfougato. As for sweets if in Heraklion try the local bougatsa in the Morozini sq (thin fillo pie filled with a slightly sour local goat whey cheese sprinkled with sugar and cinnamon, kaltsounia (egg custard and cheese mini top open pies). Unfortunately a few years ago we lost our last hand made clotted cream ice cream (kaimaki) shop made from goats milk cause he got too old, but it is still made in Anogia usually enjoyed with kataifi (vermicelli styled semolina drenched in syrup).

[Anonymous No.12232630]

>>12231526
It‘s Blaukraut and Knödel, Saupreiß.

[Anonymous No.12232708]

my mom is austrian and my dad is greek and i unironically hate both cuisines

[Anonymous No.12232735]

>>12232617
When I was in Heraklion, all I had was gyro me pites and salata.

[Anonymous No.12232785]

>>12232617
Holy shit, thanks for all those tips, I am gonna save this and try to eat everything from your neverending list. Everything sounds great to me, never had roasted/stewed goat meat so this will be my priprity number one. Hopefully I will not come back home twenty kilos overweight. Also I don’t mind traveling a lot so I will see how many places I will be able to visit.

[Anonymous No.12233114]

>>12232735
Also if you find available try volvous (the root bulb of the tassel hyacinth plant), kolokithanthous (zucchini flouwer stuffed with rice and herbs) and ofc the humble dolma accompanied yogurt, wild greens salad (weeds that grow in the wild boiled). Rule of thumb is if the place has only tourists then avoid it. Also try our coffee and tea culture with mountain tea (ironwort, soon to go extinct from over consumption), Greek coffee (aka Turkish coffee) freddo espresso, freddo cappuccino (dont try frappe its only good if you smoke and are constipated).
>>12232708
Two of the tastiest cuisines in the world (best combo tho would have been French/Italian) what is wrong with you cant your mama make you proper Wiener Schnitzel and awesome hot coco?

[Anonymous No.12233264]

>>12232424
Tobacco
Snus

[Anonymous No.12233396]

Adjarian khachapuri.
Gerogia (country).

[Anonymous No.12233662]

>>12227549
Asian food is garbage tier, I feel sorry for you. Genuinely ate better food daily in Somalia.

[Anonymous No.12233705]

>>12228294
Trying this tomorrow
>>12228315
Kill yourself, your country sucks. Your food is no exception. Never tasted worse

[Anonymous No.12233710]

>>12233114
He‘s actually Austrian (Turk) and Greek (Turk).

[Anonymous No.12233715]

>>12233662
I like it from time to time but if I had to eat it every day I'd kms

[Anonymous No.12233721]

>>12233396
Based. Satsivi is unironically my favorite dish.

[Anonymous No.12233730]

>>12233715
Same. Sushi is a nice comfort food, though too expensive all in all. Wok can be OK at times. Everything about Asian cuisine reeks of poverty for millennia.

[Anonymous No.12233734]

>>12227354
That dessert looks great. The Greeks have something figured out, that's for sure.

[Anonymous No.12233741]

>>12232147
fuuuuuuuuuck I want this.

[Anonymous No.12233752]

>>12230837
>raki for breakfast
Man fuck that shit

[Anonymous No.12233760]

>>12233741
Good taste

[Anonymous No.12233826]

>>12233396
That looks good.

[Anonymous No.12233844]

>>12233396
Making this soon, it seems to have a shit ton of mozzarella though. Pretty expensive here I think.

[Anonymous No.12233854]

>>12227957
>nigger rice

[Anonymous No.12233872]

for me its fish pie

[Anonymous No.12233878]

>>12233872
>puts crust on anything
>it‘s an authentic pie!
Why are bongs like this?

[Anonymous No.12233889]

>>12233730
>>12233715
>>12233662
love flyovers

[Anonymous No.12233909]

>>12233396
>khachapuri
Looks like a Greek peinirli but thicker and cheesier...as it should...

[Anonymous No.12233935]

where the hell are all the africans, chinks, and curries I wanted to make fun of them

[Anonymous No.12233943]

>>12233935
Scroll up

[Anonymous No.12233964]

>>12233721
Thanks, man.
Frankly, surprised somebody knows about it here. : )
For this spring season try chakapuli.
>lamb / veal / mushrooms (i prefer the latter)
>white wine
>wild plums
>tkemali sauce
and copious amounts of:
>terragon
>corriander
>green onion
Super refreshing.
>>12233909
>peinirli
Why does it sound turkish?
If it's from the pontic side, then it's a warm hug from me <3
We miss you guys...

[Anonymous No.12233978]

>>12233872
>>12233878
>Go to England
>hear about shepherds pie
>imagine something made of succulent lamb maybe with herbs or some kind of cheese
>it doesn't even have puff pastry in the bottom! Just on top
>feel cheated
>then get introduced to fisherman's pie
>you eat it with a spoon
bravo England!

[Anonymous No.12233994]

Yuh

[Anonymous No.12234055]

>>12233964
Its an Asia Minor pastry that the Greeks living there brought to Greece when we lost the Grekoturkish war of 1922 (traditionally with bovine pasturma or soutzouki, kasseri cheese (Greek offshot of kaser) and topped with an egg but now a days it is like our american version of pizza we put whatever the fuck we can think off.

[Anonymous No.12234113]

Posted rosół but I can't pick which I like more, rosół or pic related

[Anonymous No.12234164]

>>12234055
>when we lost the Grekoturkish war of 1922
Really sad. Lots pontic greeks here repatriated during the war in Abkhazia too, unwilling to stay after georgians were banished and slaughtered.
10/10 would rebuild Trebizond Empire.

[Anonymous No.12234362]

>>12231961
based

[Anonymous No.12234597]

>>12232630
Blaukraut bleibt Blaukraut,
und Brautkleid bleibt Brautkleid.

[Anonymous No.12234835]

>>12234597
I liked Blau Sauerkraut a lot the last time I was Germany.
Many thanks from my digestive system.

[Anonymous No.12234960]

>>12233935
America

[Anonymous No.12236098]

>>12233964
Because peynirli literally means "with cheese" in turkish.
I think khachopuri means the same thing.

[Anonymous No.12236146]

>>12227354
>galaktompoureko
I didn't know people this BASED posted here. I do prefer ek mek though

[Anonymous No.12236149]

>>12230848
Sarmale is GREAT
Ever tried dolmadakia me kima?

[Anonymous No.12236158]

>>12231813
>caucasian bakeries
Pls explain. What are they and what makes them special?

[Anonymous No.12236159]

>galaktoboureko
That sounds /m/ as fuck.

[Anonymous No.12236288]

France: can't go wrong with some good country bread and cheese platter

Tunisia: brik or just a good chorba with a lot of harissa

[Anonymous No.12236292]

>Fajitas are quintesential Tex-mex

Texan food is good

[Anonymous No.12236312]

>>12229739
Embarassing

[Anonymous No.12236332]

Sweden smörgåstårta/sandwich cake

[Anonymous No.12236355]

>>12236332
Why put lemon slices on top if squizing them is shitty. Also what's the base?

[Anonymous No.12236373]

>>12236355
"A smörgåstårta is normally made up of several layers of white or light rye bread with creamy fillings in between. The fillings and toppings vary, but egg and mayonnaise are often the base; additional filling may vary greatly but often include one or more of the following: liver pâté, olives, shrimp, ham, various cold cuts, caviar, tomato, cucumber, grapes, lemon slices, cheese, and smoked salmon"
wikipedia explains pretty good. Its honestly great.

[Anonymous No.12236386]

Finland
Although now after looking up the traditional recipe for them I realize that i've never eaten a true Karelian Pasty in my life, only the potato and rice variants.

[Anonymous No.12236393]

>>12236373
So it's like a huge open sandwich. Sounds good, I like open sandwiches, especially with prawns

[Anonymous No.12236405]

>>12236149
yea, I don't hate sarmale but mici are a romanian exclusive, unlike sarmale.

[Anonymous No.12236413]

>>12230066
fin du monde tastes like shit

[Anonymous No.12236491]

>>12233730
>>12233715
>>12233662
>asian food
you cant get much more vague than that. Do you hate russian food too? Or Japanese? Chinese? Because they are very different you underage retard

[Anonymous No.12236494]

>>12236491
im retarded, meant to reply for this fuckhead > >>12233662

[Anonymous No.12236576]

>>12229669
Thats just the perspective talkiing. British foods are foundational to most anglo countries, so they dont seem "ethnic". Dont forget the curries though. Or the rhubarb crumble. Or the steak and kidney pudding, or venison stew or beef wellington, or fish pies or potted shrimp etc. Loadsa good stuff in britain

[Anonymous No.12236596]

Zwiebelrostbraten, am Austrian.

[Anonymous No.12236602]

>>1223371
>>12232708
>>12233710
This. Wahrscheinlich kanacke

[Anonymous No.12236612]

>>12227354
Bakllava, I'm from Albania.

[Anonymous No.12236614]

>>12229666
how is it diffrent

[Anonymous No.12236623]

>>12227678
Khabib?

[Anonymous No.12236628]

>>12236386
>a true Karelian Pasty in my life, only the potato and rice variants.

the rice variant is as true as any other. I've never seen it done any other way and even the Martat list the recipe with rice filling

[Anonymous No.12236631]

>>12229739
Hainan chicken rice?

[Anonymous No.12236647]

cepelinai

[Anonymous No.12236651]

[Anonymous No.12236844]

>>12227525
Bullshit. Speculaas, stamppot, hachee, stroopwafels, poffertjes, bitterballen etc. What about all the colonial influenced dishes? Roti chicken for example. I'm not even Dutch but all of this is good stuff.

[Anonymous No.12236955]

>>12236628
I'm guessing he means pasties made with crops native to Finland, likely barley and/or turnips.

[Anonymous No.12236971]

>>12232516
The summerfag was trying to be funny anon, just ignore

[Anonymous No.12237045]

This has been the most decent thread Ive seen on /ck/ in ages.

[Anonymous No.12237297]

>>12236098
Khachapuri translates as 'cheesebread'.
We have a bunch regional varieties of the dish, but the boat-shaped is the one swamp georgians from coastal areas like to bake. But it's all festive food.
Here are the cheap ass staples I as a peasant usually eat here, vegans will aprouve:
>bean soup in a pot
>cornbread
>jonjoli (fermented staphylea flowers)
>fermented peppers
>a bit of ajika paste

[Anonymous No.12237311]

>>12236098
Khachapuri translates as 'cheesebread'.
We have a bunch regional varieties of the dish, but the boat-shaped is the one swamp georgians from coastal areas like to bake. But it's all festive food.
Here are the cheap ass staples I as a peasant usually eat here, vegans will aprouve:
>bean soup in a pot
>cornbread
>jonjoli (fermented staphylea flowers)
>fermented peppers
>a bit of ajika paste

[Anonymous No.12237367]

I know you guys hate Filipinos, but if you had to remember us for one thing and one thing only, please let it be oxtail kare-kare. It's oxtail, beef chunks, tripe, bok choy, and eggplant slivers in a savory peanut sauce. It's really good with jasmine rice and a little spicy shrimp paste on the side.

[Anonymous No.12237474]

>mom is mexican
I like tortas de chorizo
>dad is a filthy jap hapa born in Mexico
Miso soup I guess, never had "real Japanese" food.

[Anonymous No.12237611]

itt: americans larping

[Anonymous No.12237803]

>>12231139
Pickled Bean Caesars are the shit.

[Anonymous No.12238145]

>>12227354

pretty much each french region has its own take on this winter dish. Its got everrrything in it.

[Anonymous No.12238223]

>>12227367
Amerilard here same with my family until me and my siblings took over. Dad was raised in a hunky household. Grandma did the baking and breakfast, Grandpa the evening meals.

[Anonymous No.12238421]

>>12227678

I prepared one sunday. Spettacolare. With a bit of marsala in the coffee it's even better.

[Anonymous No.12238422]

>>12233396
I saw the foodwishes video on that. The portion seems pretty heavy, do you guys traditionally have less than 3 full meals a day?

[Anonymous No.12238442]

>>12227957

thats racist

[Anonymous No.12238450]

>>12228294

This is one of my favourite italian dishes. By my nonna in Valtellina we put onions fried in butter with the pizzoccheri, it's fucking great

[Anonymous No.12238458]

>>12228729

This looks very good

[Anonymous No.12238486]

>>12227354

As a swiss I cannot go without mentioning our chocolate ;)

[Anonymous No.12238492]

>>12237367
>i know you guys hate filipinos
Jose?

[Anonymous No.12238493]

>>12236332

This stuff was prepared by regular ordinary swedish meal time once, I'm pretty sure.

[Anonymous No.12238615]

Brunsviger is the best

[Anonymous No.12238678]

Ciao zemma!
Switzerland, Capuns.

[Anonymous No.12239010]

>>12227354
>Dominican
>Anything with platanos

[Anonymous No.12239024]

I'm a Dominican so platanos are my crack

[Anonymous No.12240507]

Hawaii doesn't make any good food, so none

[Anonymous No.12240561]

>>12227354
I hate how only one greek resturant i've been to ever served that custard desert
all the other greek resturant only have baklava as deserts

[Anonymous No.12240564]

[Anonymous No.12240599]

>>12236158
bakeries with caucasian pastries and breads (they have more traditional yuro pastries too)

[Anonymous No.12240612]

Żurek with loads of white kiełbasa and good bread on the side
Its not exclusive to Poland

[Anonymous No.12240621]

Poland, local food i love Żurek and Barszcz czerwony the most, from outside pretty standard pizza/spaghetti and some kebab like food i ate in greece, was really good but i can't remember the name now

[Anonymous No.12240627]

>>12232469
I was thinking mainly neeps and tattys, and haggis. Never had some of the things you said. I'm in a small town in Canada, but I'd love to try some of that stuff, I always just figured Scottish cuisine was like the Vietnamese of Europe (ie. whatever they can find to eat) but if I'm proven wrong, well than I'm wrong. That being said, I'm a big fan of scotch, and scotch eggs.

[Anonymous No.12240990]

inb4 20 something replies calling me a nigger.

[Anonymous No.12241004]

American here.

So of course English first so fish and chips come to my.

Then some Dim Sum for the Chinese in me

On quart Mexican so quasudilias is my Jam!

I don't really know what Nigerians eat. So maybe rice.

[Anonymous No.12241308]

>>12227354
Hungarian here, chimney cake is incredible.

[Anonymous No.12241321]

Puerto Rican
Mofongo with churrasco and a bowl of beef stock.

[Anonymous No.12241324]

>>12240990
That looks fuckin delicous, wish I enjoyed crab meat though..

[Anonymous No.12241326]

>>12240627
Haggis is pretty god tier and we do eat it a lot. The modern haggis isn't just offal chucked together, though. It's been refined over the years to the point that it is a bit of a luxury product if you get the bog blooter one.

Seriously, though, our meat, game, and fish is some of the finest in the world.
>Scots salmon
>Langoustines
>Venison
>Aberdeen Angus Beef
>Scotch lamb (exported to NZ in 19thC)
>Pheasant/Grouse

If it eats grass or swims in the sea, we've got it covered.

[Anonymous No.12241333]

>>12240612
Żurek is top tier soup. Sadly I am not able to find biała kiełbasa here so I usually use only smoked pork meat.

[Anonymous No.12241337]

>>12227935
amai

[Anonymous No.12241341]

>>12236576
>Steak and kidney pudding
Absolutely based. Suet is an underrated pie casing.

[Anonymous No.12241342]

>>12241324
doesnt normally have crab meat. its usually craw fish, shimp and chicken.

[Anonymous No.12241346]

caramelized pork belly with some home made chilli paste
throw in some slices of cucumber in a bowl of steaming rice.
yum yums

btw vietnamese

[Anonymous No.12241449]

Gentse waterzooi from Belgium
uwu

[Anonymous No.12241474]

>>12227354
>live in Croatia
>try to post anything as our dish and you immediately have Italians, Austrians or Turks claiming it as their own

Fucking crossroads of history. Lots of variety in regions of the country as a result, though.

[Anonymous No.12241515]

>>12227365
Kek

[Anonymous No.12241572]

>>12227354
>Uganda
Matooke. It's just boiled plantains in peanut sauce but you can eat it with all sorts of other things.

[Anonymous No.12241632]

>>12227397
bow down to your king