/ck/ - Food & Cooking

[Anonymous No.12379741]

>your place of origin
>what is your top 3 most stereotypical or unique dishes
Galicia, Spain
-Galician style octopus (pic related)
-Padrón pepper (small green fried peppers)
-Chestnuts (specially in magosto)

[Anonymous No.12379768]

>>12379741
Mexican food looks so gross, wtf?

[Anonymous No.12379778]

>>12379768
mexicans barely share any food culture with spain, i cant think of a single dish that we have in common

[Anonymous No.12379780]

>>12379778
trolled with zero effort

[Anonymous No.12379782]

>>12379741
is there cheese on it?

[Anonymous No.12379784]

>>12379778

Spain are just wannabe italians. Spanish cuisine worst in Europe! ALBANIA is godtier cuisine.

[Anonymous No.12379790]

>>12379782
in the octopus?
no, its just boiled octopus with a little red pepper and olive oil on top

[Anonymous No.12379848]

>Eastern Finland
<Karelian stew
<Karelian pasties
<kukko (various stuff baked in a rye bread, usually fish with pork belly)

[Anonymous No.12379853]

>>12379741
That octopus looks delicious

[Anonymous No.12379858]

I'm about to make you sad
>Pennsylvania (USA)
-Whoopie Pies
-Bott Boi
- And, very weirdly, Red Beet Eggs.

[Anonymous No.12379868]

>>12379741
That's the best octopus I ever had in my life. No caldo Gallegos on the list OP?

[Anonymous No.12379892]

>>12379741
>no caldo gallego
>no empanada
sinvergüenza

[Anonymous No.12379909]

>>12379892
>tfw trying to talk to people about empanadas
>tfw they think I'm talking about these disgusting greasy oversized raviolis they eat in the rest of Spain
REEEEEEEEEEEEE

[Anonymous No.12379911]

>>12379909
pastelillos are pretty good (puerto rican) :(((

[Anonymous No.12379921]

Tampa Bay, Florida

Grouper sandwich
Cuban sandwich
Key lime pie

[Anonymous No.12379925]

>>12379911
Try baking a big fucking Galician empanada with pork shoulder meat mixed with paprika, garlic and just a tiny bit of chorizo, and your life will never be the same.

[Anonymous No.12379929]

>>12379868
>>12379892
caldo gallego is poorfag cuisine
>>12379909
i like both types of empanadas desu
>tfw tried grelos empanada the other day
absolutely disgusting, idk what i expected

[Anonymous No.12379949]

>>12379925
man, you're making my mouth water. really want some of this

[Anonymous No.12379951]

>>12379858
i have no idea what any of those things mean, but the pic makes me wonder what that tastes like
>>12379921
>beer battered
what does that mean
>>12379848
>no mämmi

[Anonymous No.12379955]

>>12379778
Tendras que volver, Paco

[Anonymous No.12379965]

>>12379951
they're sweet and pickled. i'm not really a fan of them, but a LOT of people here like them for some reason :?

[Anonymous No.12379969]

>>12379955
>sweet and pickled
Is it common to add sweet flavors to meat in USA? i bought some jerky a few months ago and was wierded out by the overly sweet taste, couldnt even finish it

[Anonymous No.12379972]

>>12379969
yes, it's very common! i'm surprised it's not more common in other places?

[Anonymous No.12379980]

>>12379741
Western North Carolina
>pulled pork barbecue sandwiches (pic related)
>fries green tomatoes
>shrimp and grits

[Anonymous No.12379985]

>>12379972
interesting, argentinians also say that spaniards cant stomach sweet things and that we like salty food more, while they can eat lots of Dulce de Leche without flinching
maybe its a new worlder thing, more tolerance to sugar or something

[Anonymous No.12379984]

>>12379980
I have forgotten the picture.

[Anonymous No.12379987]

>>12379951
Beer battered is just a way to fry fish. Usually a cup of flour seasoned with salt and pepper and a can of cheap beer. The carbonation is what makes it so light and flaky.

[Anonymous No.12379988]

>>12379985
You're probably onto something, with Caribbean and what not.

[Anonymous No.12379991]

>>12379985
I guess Basque people are different because they eat a cup of liquid chocolate for breakfast lmao.

[Anonymous No.12380010]

>>12379741
>German Democratic Republic
-Soljanka, a soup inspired by the slavshit original but in this case more often a means of using up leftover cold cuts and assorted other meat
-Fried Jagdwurst slices, usually battered
-Tote Oma, some fried shit based on blood sausage

[Anonymous No.12380018]

>>12379929
i can't understand why people would expect grelos empanada to taste good.... ffs it has grelos in it, if you don't like grelos you won't like it XD

[Anonymous No.12380022]

>>12380010
>tote oma
Dead grandma?

[Anonymous No.12380027]

>>12380022
Yes

[Anonymous No.12380029]

>>12379985
>that spaniards cant stomach sweet things and that we like salty food more
interdasting¸ I have Spanish genes (but no exposure to Spanish culture) and I also am that way

[Anonymous No.12380050]

>milan, lombardy
-ossobuco con risotto alla milanese (pic related
-panettone (christmass pastry
-cotoletta alla milanese ( basically a veal's schnitzel fried in butter and with grana padano in the breading)

[Anonymous No.12380057]

>canada
poutine
nanaimo bars
buttertarts

[Anonymous No.12380059]

>>12380050
Why do Italians have such faggy pretentious names for food? Speak English, this is America. If you don’t like it GTFO

[Anonymous No.12380062]

>>12380059
have sex

[Anonymous No.12380071]

Murica
we got burgers and a lot of things that most of the world wouldnt call food

[Anonymous No.12380096]

>>12379741
>northern California (not the bay)
>tri-tip w/spicy beans and linguica

[Anonymous No.12380107]

Corinth Mississippi
Corn Bread and collard greens.
Sausage grits
Boiled peanuts.

[Anonymous No.12380124]

Western Norway
>taco
>boiled cod with boiled potatoes, boiled carrots and melted butter.
>Pinnekjott (stick meat), cured and dried lamb ribs served with boiled potatoes and swede purée

[Anonymous No.12380135]

Northern sicily
>Focaccia messinese, Pic related. A tall pizza with anchovies, tuma cheese, tomatoes and scarola
>Involtini messinesi , thin meat stripes rolled up with cheese on the inside. Usually beef , but also pork and chicken
>Pignolata Di messina, a dessert glazed with lemon and chocolate

[Anonymous No.12380155]

>>12379741
North-central Crete

Snails either fried with rosemary or boiled with fremented milk-wheat and tomato
Ntakos;barley rusk toped with chopped tomato, onions, feta cheese,parsley, oregano and drenched in olive oil
Kolokithanthoi; courgette flowers stuffed with rice, dill and prasley ofc drizzled with olive oil

[Anonymous No.12380156]

My place of origin: the Texas Hill Country
>bbq
>schnitzel
>chicken fried steak
>bbq
>chili
>kolaches
>wursts of various types
>brotchen
>bbq
>bbq
>schnitzel
>bbq

Place I currently live: the Bay Area, California
>cioppino
>sourdough
>crab or shrimp Louis
>chili crab with garlic noodles
>garlic roasted crab
>more garlic noodles
>clam chowder

[Anonymous No.12380171]

>>12379741
Michigan USA.
Here in flyover we have tater tot casseroles and fried chicken. Let me try and be serious.
-Burgers from local cattle, not bad
-This time of year, Wild Mushrooms soups
-Venison jerky

This is difficult because America has some pretty shit food IMO. Most of the great stuff around where I live is all seasonal, and the recipes are all sort of whatever I can get or work with. In the fall salmon are in season, some of the best meat you could ever hope for, so that gets used. Hunting season is just venison falling into your hands because everyone hunts. Smelt are a regional fish that are available sometimes. There is a massive cherry festival in my state too and Michigan has cherry flavored alcohols and coffees which I realized a few years ago are not common anywhere else.

>>12379784
Spanish uses lots of seafood and I like it.

>>12379858
Very sad anon... Reminded me of -
-Blue moon ice cream

[Anonymous No.12380184]

Finger Lakes of New York. Its not a party if theres no
>Salt potatos
>Mac salad
>Firehouse bbq chicken

[Anonymous No.12380185]

>>12379741
O-H-I-O
*Cincinnati Chili (this tastes like shit and nobody outside of Cincinnati likes it)
*Buckeyes (Peanut butter coated in chocolate)
*Johnny Marzetti (Pasta bake)

We also have polish boys (polish sausage on a hotdog bun, with coleslaw, hotsauce, and fries on it) but that's niche

[Anonymous No.12380242]

>>12380029
i think that every country from the former roman empire is that way, because romans used salt to preserve fish and meat
they also had a sauce made with fish guts that was salty too (garum)

[Anonymous No.12380300]

>>12380155
What is the texture and taste of the snails?
There's a fuckload of them in Galicia and always tough of trying them.

[Anonymous No.12380309]

>>12380242
the entire north african cuisine use a shitload of sugar and also sicilian pastries tend to be ubersweet

[Anonymous No.12380328]

>>12380185
I'm going to be in Cleveland in a few months, what should I eat while I'm there?

[Anonymous No.12380332]

>>12380309
The relationship between the catholics and the muslims in spain wasnt the best.
Probably why sugar was at a premium.

[Anonymous No.12380352]

>>12379741
Fondue
Raclette
Longeole.

[Anonymous No.12380382]

>>12380328
German food, Polish food, Slyman's Deli if you want some great sandwiches, also stop by the West Side market, they got all sorts of great merchants with either hot dishes or local ingredients if you feel like cooking

[Anonymous No.12380411]

>>12380309
hmm well i dont know, i bet some food historian could explain that
maybe its because of how they could trade with the far east while most christians couldnt?

[Anonymous No.12380430]

>>12380382
Thanks, I'll check it out. I'm there to see Norm, but staying for the whole weekend, because why not?

[Anonymous No.12380517]

>>12380300
texture is; fried slightly elastic chicken, boiled highly elastic chicken, taste is fucking delicious especialy fried with rosemary it infuses with the meat.
Wait for rain, as soon as it stops go to the woods and pick those buggers up, place them in a net and you can cook them usualy 2-3 days later (check for if they have stoped shiting soil).When its time put them in a pan filled with water to clean their shells and most importantly pick those still alive that come out of their shells. For those that dont poke them with a tooth pick if they dont repsond they are ded (dont eat them). In a shalow pan boil some water with a little bit of salt(enough to cover the snails). When it starts to boil take of the heat and put the snails in and await for them to start secreting their saliva. Next clean them in a coriander and maybe use a knife if there is still dirt on the shell. To cook them just spread a thin layer of sea salt on a frying pan, put the snails with the shell hole looking down as soon as you hear cracling sounds pour olive oil and let it fry them, after 5 mins put in the rosemary and steer them a couple of times so that the shell is also infused by the rosmary oil. Extinguish with a bit of red wine vinegar like a spoup spoon (carefull cause boiling oil plus vinegar causes a small thermal explosion). Care not to overfry them, the whole thing should be ready in less than 10-12 mins. To eat them, pick up the shell and hit the top of it a little bit with your fork. Insert one of your fork prongs as deep as posible into its flesh, pull out with a twisting motion. dont eat the last part that is shaped like the top of the shell (aka helical) as it is the but of the snail and its bitter and its well its butt.
Here is a vid cause my english suck.
https://www.youtube.com/watch?v=rChOP_Yuva4

[Anonymous No.12380652]

>>12379980
Eastern North Carolina fren here.
this, plus Brunswick Stew (pic related)
BBQ, slaw, and hush puppies
pimento cheese everywhere

[Anonymous No.12380740]

>>12380517
Thanks for the info.

[Anonymous No.12381047]

New England
Clam Chowder
Lobster rolls
Clam bakes

[Anonymous No.12381086]

>>12379951
>>beer battered
>what does that mean
The...batter...has...beer........in it................maybe?

[Anonymous No.12381102]

>>12379741
Houston, TX
>tacos
>borguhs
>bar b q

[Anonymous No.12381203]

>>12379741
- Longeole (sausage with fennel, very greasy) with cardons épineux
It's from Geneva. At a larger scale, it's less original :
- Fondue
- Raclette

[Anonymous No.12381508]

Naples, Italy
>fried mixed seafood (pic related)
>mashed potato casserole w/cheese and cold cuts
>brioche-dough croissants stuffed with custard

[Anonymous No.12381526]

>>12379741
>Ireland
-Fry breakfast (sausage, rasher, black and white pudding, hash browns, tomatoes, mushroom)
-Beef stew (Beef, carrots, onions, garlic, potatoes, stock)
-Potatoes any way you can think of

Our food is shit tier/ nothing to write home about but you can’t beat a stew on a cold day

[Anonymous No.12381539]

What would people from LA say is typical food? I feel like the only thing I can think of is like in n out and avocado, otherwise there's a lot of shit out there with little consistency

[Anonymous No.12381541]

>>12380059
ossobucco literally means "bone hole." panettone literally means "big bready thing.' cotolette alla milanese literally means "milan-style cutlet." none of that seems particularly pretentious, IMO.
the french call frog legs "thighs of the nymphs of dawn" or something ridiculous like that. /that/ is fucking pretentious

[Anonymous No.12381567]

>>12381508
Batter looks really tempuraish, desu.

[Anonymous No.12381578]

>>12379984
That's gotta be the worst looking pulled pork sandwich I've ever seen. Looks like they steamed the pork, vomited on it, then slapped it on a bun.

[Anonymous No.12381580]

>Davenport, Iowa
QC Style pizza
Breaded Pork Tenderloin
Corn on the Cob

[Anonymous No.12381610]

>>12379741

Bongland

-stargazy pie
-toast sandwich
-spotted dick

[Anonymous No.12381662]

>>12381567
Probably because of our shared history with Portugal before, during and after the First Coalition as we were under the Bourbon crown which itself was part of the Bourban-Braganza superfamily of Portuguese royals.
Portugal brought their battering techniques to Japan (where they call it tempura), India (where they call it pakora) and likely to us, too.
I could be wrong here, but considering how important Portugal is to world cuisine, I'd say this is really rather likely.

[Anonymous No.12381790]

>>12381662
Interesting analysis and once again reminds us of how underrated Portuguese food is. Spanish too for that matter.

[Anonymous No.12381813]

>>12381790
Portugal is actually the most underrated country/culture in everything.

[Anonymous No.12381827]

>>12379741
Southern California, USA
-Fish tacos
-spicy avocado, cheese, bean, rice burritos
-probably some sort of vegan kale shake

[Anonymous No.12381861]

>>12381790
>>12381813
Based. My parents got a house in Portugal, a country far superior to Spain

[Anonymous No.12382123]

>>12379741
British Columbia.
California rolls
Nanaimo bars
Dry ribs

[Anonymous No.12382155]

>New york
-PIZZA, BRO
-Ny or strip steak
-haddock/fish n chips
I'm fairly okay with this. I should grab a fishfry tonight.

[Anonymous No.12382341]

valencia, spain
paella
all i pebre
fartons

[Anonymous No.12382409]

Not a lot going on with food in Colorado except getting both Midwest and Southwest stuff

[Anonymous No.12382504]

>>12382409
Rocky mountain oysters?

[Anonymous No.12383995]

>>12381861
literally just a hotter version of galicia

[Anonymous No.12384337]

>>12380171
>fried chicken
Zehnders fried chicken is the shit.
Don't forget:
>Greektown gyros
>Coney dogs
>Mackinac Island fudge
>Buscemi Pizza
>Faygo

[Anonymous No.12384612]

>>12379985
Spaniard white chads have better genes and testosterone, so they only eat man food.
Weak short spics enjoy their desserts like the low test beta males they are.

[Anonymous No.12384695]

>>12384612
argentina is white

[Anonymous No.12384744]

Nz

Lollie cake
Afghans
Roast lamb

[Anonymous No.12384758]

Rhode Island
Clamcakes
Stuffies
RI Clam Chowder (you need to make this yourself, most restaurant versions suck)

Wash it down with a Dells or coffee milk

[Anonymous No.12384791]

>>12381203
>fennel

Ruined

[Anonymous No.12384795]

>>12379741
What do chestnuts taste like?can't find a tree anywhere.

[Anonymous No.12384803]

>>12384795
i have no idea how to describe their flavor
its not a strong flavor, chestnuts just kinda feel like eating boiled potatoes but harder, and with a more "woody" taste