ASK FOREIGNERS ABOUT THEIR FOOD

[Anonymous No.13729970]

I have two questions that plague me so this is a thread for questions about foreign food you ate once in some foreign country, found absolutely delicious, but don’t know the name of so now you can’t make it.

Here are mine:

ATTENTION FRENCH FOREIGNERS: Once in Paris I had a dish of what was some kind of rich, tomato based stew with what seemed like sausage and chorizo that had an egg poached inside of it. It came in a little dish and seemed to have been baked. What is this? I vaguely recall something about Bourgogne but that could be wrong.

ATTENTION SINGAPOREAN FOREIGNERS: Once at the airport, I had this breakfast thing that was a banana leaf and inside rice, with little dried fish, and some kind of hot chilli paste. So fucking delicious I still think of it as the greatest breakfast on earth. What is this?

Thanks in advance, foreigners.

[Anonymous No.13730041]

Was the second thing lo mai gai?

[Anonymous No.13730083]

>>13730041
> lo mai gai
Looked this up and, sadly, no.

It was just plain rice with these crunchy little dried out fishes (sardines I think), and then a big dollop of the most based as fuck chilli sauce on the side. Unbelievably delicious and to me the perfect breakfast as it’s filling but also seems to fire up your system for the day.

[Femanon No.13730085]

>>13729970
Attention Bosnians: is burek only with meat?

[Anonymous No.13730087]

do vietnamese people really rip apples apart with their hands before eating them

[Anonymous No.13730148]

>>13729970
>see some african country food cart
>it looks like actual garbage everytime
Explain yourself redguards

[Anonymous No.13730157]

>>13730148
everything looks like garbage but as you become familiar with things you create new associations with them that cloud your perception of their innate trashiness

[Anonymous No.13730165]

>>13730087
have vietnamese friend
can confirm

[Anonymous No.13730210]

To americans: What are some homemade american dishes and ingredients? I always been really curious about amercan food, but in my country american food has always been a synonym of fast food (Hamburgers, Hot-dogs, Pizza, Nachos, etc.) and I realized that I really don't know aything about it.

[Anonymous No.13730280]

>>13730210
it really depends on what you like. i'm from the midwest and used to stuff like american style beef stew, chicken and dumplings and chicken and biscuits. biscuits and gravy for breakfast, and fritters or strawberry shortcake for desserts. most of those recipes are simple and have ingredients readily available anywhere in the world.

[Anonymous No.13730282]

>>13730210
Not American but they do a lot of food by region so you’re better off asking by State. Don’t fall for the soul food meme that’s all I’ll say - that shit is disgusting and totally not worth it.

[Anonymous No.13730296]

>>13730210
It’s because all that shit is less time consuming to make. But my grandmother would make green rice, beef goulash, okra gumbo and a mean pecan pie.

[Anonymous No.13730300]

>>13730282
i agree here. most soul food is poor quality because it's based on slave food, and slaves had to eat all the poor quality ingredients. only exception is cajun cooking because the spices are nice.

[Anonymous No.13730369]

>>13729970
Oeufs en meurette ?
Poached eggs on toast covered in sauce meurette or sauce bourguignonne. Usually served in its own little metal dish. It has mushrooms onions and lardons in it but no sausage or chorizo, and the stew is not tomato based but red wine based.

[Anonymous No.13730412]

>>13730300
Ok, that may be true but I ate it in both North Carolina and in New York, at what were supposed to be the ‘best of its type’ restaurants, and found it completely underwhelming for the hype it gets. Bland, insipid, uninspired and remarkably lacking in any sort of distinctive flavour. And sure, maybe that’s a ‘slave’ thing but I’ve also eaten food from other ‘slave’ cultures and found it refreshing, tasty and inventive. I haven’t eaten Cajun cooking in the US, though, so that’s a fair point and I look forward to doing so one day. I don’t think Cajun and soul food are necessarily correlative, however.

[Anonymous No.13730457]

>>13730369
> oeufs en meurette
Oh FUCK! I think this is it!! Anonymous delivers!

It definitely had some kind of meat in it but yes, it could just have been big chunks of bacon (although I do recall sausage). And yes, the sauce was very rich so could very well have been wine-based (god, it was heavenly). Also, the egg was right down in the dish but now I remember it was on some kind of toast but swamped with this delicious sauce and then more bread on the side. Sort or like pic related but much deeper and richer coloured sauce.

Anyway, yes, I think you’ve cracked it, based Anonymous. My deepest thanks! 12 fucking years I’ve wondered what it was called!

[Anonymous No.13730496]

Japanese people: do you use mirin often while cooking? I find it very common in receipts that I like but not sure if it that much of a flavour.

[Anonymous No.13730514]

>>13730085
No. I have had cheese burek before. But it was in Croatia.

[Anonymous No.13730527]

>>13730083

the singapore one is just he ye fan with those particular ingredients. you can get it with all kinds of stuff. it's like onigiri.

the fish are anchovies

also look up 飯糰

[Anonymous No.13730534]

>>13730457
Yeah they're great. Easy to make when you have boeuf bourguignon leftovers, you just poach an egg and make some toast and you're a happy boy

[Anonymous No.13730549]

>>13730496
It does add a subtle, sweet savory kind of flavor, but if it's hard to find, you can just make a mirin substitute or leave it out i guess

[Anonymous No.13730561]

>>13730085
Yes, it is. While there is variants that dont contain meat too, they are not named burek

[Anonymous No.13730577]

>>13730534
Fuck, I can’t wait to try it.

[Anonymous No.13730586]

>>13730210
Given the heritage of the pioneer, food was of secondary importance in the US. I'm reading "Sod House Days" by a dude that homesteaded on the KS prairie, and food just sucked ass. It was horrible. Thus, you end up with a midwest white culture of absolutely abominations in terms of food. They couldn't help themselves really but everything was pale white and flavorless

[Anonymous No.13730596]

>>13730527
> he ye fan
Nope. Definitely not this. They sell it at the airport and it’s piled high in these little banana leaf packages so my sense was it was some kind of local Singaporean breakfast. Quick grab and go kind of deal. The rice wasn’t mixed at all. It’s like rice, fish to the side, chilli sauce also to the side. But yes, you’re right - it’s definitely anchovy now that you’ve triggered my memory. Small, dried out, very salty.

[Anonymous No.13730638]

>>13729970
Nasi Lemaks the second one

[Anonymous No.13730693]

>>13730210

[Anonymous No.13730698]

>>13730693

[Anonymous No.13730704]

>>13730698

[Anonymous No.13730707]

>>13730704

[Anonymous No.13730724]

Japanese food is so disgusting holy shit

[Anonymous No.13730730]

>>13730369
based anon

[Anonymous No.13730771]

>>13730638
> nasi lemaks
OH SHIT!!! This is IT!!! Based Anonymous! Thank you!!

Looked at wiki entry and I see it has all sorts of variations plus appears to be Malaysian in origin which might explain why all the Singaporean kids at uni had no clue what I was on about.

But yes, I think this is it! Like pic related but no egg. Wow. I fucking love you guys. Thankyou <3

[Anonymous No.13730829]

>>13730771
Every Singaporean knows what Nasi Lemak is, they probably just didn't know that that's what you meant. No idea why, though. Your description instantly made me think of it.

[Anonymous No.13730849]

>>13730829
They’re kind of snotty kids, though. I could barely talk to them, let alone go into any great detail. It’s from their reactions I gauged it’s either not actually native to Singapore or its some kind of ‘peasant’ food because they certainly had no idea what I was talking about.

Based breakfast. Best I’ve ever eaten, and I come from the land of the fry-up, too.

[Anonymous No.13730964]

>>13730210
Not a burger but I suggest you try making jambalaya.

[Anonymous No.13730982]

>>13730596
Try "samba olek" i think that might have been the paste

[Anonymous No.13732061]

>>13730982
Got it. Thanks!

[Anonymous No.13732570]

>>13730849
the fry-up is a wee bit overrated IMHO

[Anonymous No.13732578]

>>13732570
If it's done right, it's glorious, though. Still not as good as that Singaporean breakfast, however.

[Anonymous No.13732602]

Indian here. AMA about my brown curry

[Anonymous No.13732627]

>>13730210
Try making some cajun or creole dishes they're all packed with flavor and crawfish etouffee is one of the best things I've ever eaten. You can substitute sausage or chicken if you're not into seafood

[Anonymous No.13732658]

>>13732602
What's the standard curry method?

[Anonymous No.13732966]

>>13730210
I'm pretty sure chili is an american thing, maaaybe cornbread too

[Anonymous No.13732982]

>>13732966
People don't like you cuz you talk like a fag and your shit's all fucked up.

[Anonymous No.13732986]

>>13729970
Alright good idea

Korean/Chinese
Had a dark noodle soup in a chinese restaurant in korea somwhere near icheon

Thai
Had another dark noodle soup with a chicken drum stick in bangkok ramkhamhaeng 2 soi

[Anonymous No.13733145]

To Japanese people: is pic related supposed to taste salty? I ordered it from two different place in my country and they are all very bland, it's as if there is not a single grain of salt on the fish at all.

[Anonymous No.13733153]

>>13732982
whats your problem lol

[Anonymous No.13733154]

>>13732986
> dark noodle soup somewhere in Korea
> dark noodle soup somewhere in Thailand
I’d be genuinely surprised if you were actually looking for replies.

[Anonymous No.13733168]

Taiwan
Went to a sushi place and the chef had a big stock pot that he put the salmon bones in to make a sort of stock/soup that you just helped yourself to. I think it was made with miso paste too. Is this a known dish of some kind or just a random thing for this place? Best soup I’ve ever eaten.

[Anonymous No.13733236]

>>13732602
I ate it once and my sweat smelled like a convenience store for three days, never again
No questions, just wanted to let you know

[Anonymous No.13733347]

>>13733154
Thats most there is to it. I cant remember the chinese restaurant one very well other than maybe it was a bit thicker. And the Thai had chicken drumsticks and cilantro other than that i dont know what could be inside other than soy sauce(maybe thats all there is to it?). Anyway i couldnt make a version that would be identical to these two without some input thats the point. The chinese was labelled chinese pasta by my ex gf who is korean

[Anonymous No.13734148]

bump

[Anonymous No.13734324]

Why do pajeets only use metal plates and drinking cups

[Anonymous No.13734335]

>>13729970
I’ve never seen katsu made with ground beef like that. It looks so delicious.

[Anonymous No.13734518]

>>13734324
So they don't break when you do dishes in pothole puddle

[Anonymous No.13734636]

>>13730210
It's super regional- remember that America is fucking massive and made up of several waves of different cultures- (wave 1 being colonial anglos, their presence is still most strong in the pacific northwest and atlantic coast, wave 2 being the initial cultural fracture of cosmopolitan traders v southern slave/agrarian plantations v pioneer innovators, Wave three being the massive pan-euro migration into the US, and then a fourth and ongoing wave of pan global migration into the US.)
Where I am, Colorado, what we make is inspired by our pioneer roots, with heavy influence from Mexico and California. Lots of chilies, tubers, onions and garlic, fire-roasting, barbecueing, skillet frying.

[Anonymous No.13734639]

>>13730586
>pioneer food bad
I like chicory root, prickly pear tea, and even a humble ho cake.

[Anonymous No.13734645]

>>13734518
Incredible India!

[Anonymous No.13735372]

ATTENTION BAJORAN WORKERS
I AM IN NEED OF A GOOD HASPERAT RECIPE

[Anonymous No.13735789]

>>13729970
there's a restaurant called Gen Korean BBQ. their salt mix is incredible (the one they pour tableside along with sesame oil), does anyone know where to get it?

[Anonymous No.13735839]

>>13735789
>i know what country this particular restarant is in, obviously that means everyone else does too
Stop being dumb, anon.

[Anonymous No.13735840]

Mexican from Baja here. I have lived in Colima, Oaxaca, Guadalajara and Sinaloa. Ask me anything as long as it is food-related

[Anonymous No.13735885]

>>13735839
if you recognize the name, you can answer, if you don't, how would the country matter anyway, retard

[Anonymous No.13736743]

>>13730210
That hugely depends on the region since each part of the USA has different food specialties and things they're famous for.

The pacific northwest has the best salmon on earth and access to a ton of great crabs, oysters, muscles, just a lot of good seafood - see dungeoness and king crabs, cedar plank salmon, San Francisco style sourdough, so on.

Southern California and most of the southwest have local takes on Mexican food - Santa Maria style BBQ in California, Tex Mex in Texas. Speaking of, Texas style BBQ is great with the focus on beef, especially brisket.

Louisana has Creole and Cajun cooking, both heavily spiced and very richly flavored, like a more savory and filling take on Caribbean food. Soul food too is the ultimate unhealthy comfort food with fried chicken, collard greens, crawfish boils and poorboy sandwiches. Seafood along the Gulf of Mexico and most of the southern coast features in a lot of dishes, especially shrimp.

1/2

[Anonymous No.13736752]

>>13736743
Crawfish boils and po’ boys aren’t soul food. They’re Cajun/creole

[Anonymous No.13736763]

>>13736743
2/2

Moving back up the Atlantic seaboard.. Boston of course has baked beans and cream pies on top of some excellent cod and haddock. New York - They are obnoxiously proud of their pizza, which is extremely thin and usually lightly topped. I don't get the hype, but it would be remiss of me to not mention New York bagels and Kosher delis. Maine is famous for their lobster in both quality and quantity, while Vermont has excellent cheese, milk, ice cream, and maple syrup since it's basically a Canada lite.

Chicago is legendary for massive portions, even by American standards with their deep dish pizza and giga-sandwiches being standouts. Detroit style pizza is unique by using a special pan to essentially fry the crust in molten cheese.

I can keep going, too.

[Anonymous No.13736764]

>>13732986
>Had a dark noodle soup in a chinese restaurant in korea somwhere near icheon
Was it jajangmyeon? Jajangmyeon isn't really a soup but it is dark, has noodles, and is the Chinese-Korean food.

[Anonymous No.13736812]

>>13730534
I feel as though eating toast and an egg with any meat-based dish is a delicious endeavor.

[Anonymous No.13736869]

>>13735840
How do I make al pastor using fresh ingredients that isn’t complete shit

[Anonymous No.13736899]

>>13736752
That's my bad, soz m8

[Anonymous No.13736902]

>>13734636
Do you like Santiago’s?

[Anonymous No.13736907]

>>13734324
Indian steel culture
https://en.wikipedia.org/wiki/Steel#Wootz_steel_and_Damascus_steel

[Anonymous No.13737049]

>>13729970
>you will never have a cute japanese wife who will make you kawaii dinners like this
Why even live?

[Anonymous No.13737110]

>>13737049
ikr

[Anonymous No.13737140]

>>13737110
Damn she cute

[Anonymous No.13737162]

>>13730085
I'm turkish and we also have parsley and cheese börek, which I actually prefer to meat börek.

[Anonymous No.13737191]

>>13730210
As others have said, there is no specific "American food" (other than I guess the hamburger) because remember, the US is the size of the entire European continent, made up of peoples from all over said continent, but has only half the population of Europe. So we're very spread out and developed very different ideas of what is American food as a result.

[Anonymous No.13737195]

Someone post more rice waifus

[Anonymous No.13737198]

>>13736764
This looks intriguing. Hope that’s what he was looking for. Certainly seems to fit.

> Korean/Chinese
I had no idea this was even a thing, let alone that it had some kind of cuisine.

[Anonymous No.13737201]

>>13736812
That stuff is fucking delicious. Hands-down one of the most tasty dishes I’ve ever eaten. Am researching recipes to try out.

[Anonymous No.13737203]

>>13735840
Is ‘Baja Fresh’ actually authentic Baja food? If not, what is a good, authentic, truly Mexican dish (Baja or otherwise) to make?

t.britbong keen to make real Mexican food.

[Anonymous No.13737206]

>>13736764
Yeah that may be it its with black bean paste right?

[Anonymous No.13737210]

>>13737203
>Baja Fresh
Man there used to be a lot of those around Vegas. They just keep going under for some reason.

[Anonymous No.13737219]

>>13737195
There’s so little available. Maybe we should all get on that.

[Anonymous No.13737221]

>>13732986
>https://www.youtube.com/watch?v=AVacuEG4P68&feature=emb_title
this could be the thai soup that i looks atleast very similiar

[Anonymous No.13737223]

>>13737210
I lived in the US for a while (Boston), and I tried it one day but just found it very meh. Don’t think I even finished it.

[Anonymous No.13737950]

>>13737110
Think this is slightly better resolution.

[Anonymous No.13737975]

ATTENTION AMERICAN FOREIGNERS

Why are you so fat?

[Anonymous No.13738406]

>>13737975
>72% of the US is overweight or obese
Nothing to blame but lack of self control. I hate fat people so fucking much. Nobody looks normal anymore

[Anonymous No.13738411]

>>13737975
Lack of exercise

[Anonymous No.13738569]

>>13737219
We should do this. I have a plan.

[Anonymous No.13738639]

>>13730210
America is a fairly new country, so unless you're eating what the ingenious people are eating you'll likely be getting old world foods that have been fused or modified based on what is locally available.

[Anonymous No.13738655]

>>13737975
Like others have said, its 95% lack of self control/care, and maybe 5% lack of better options in most areas. I know for fact it was easier to find a healthy meal in convenience stores or street food places in my home country. Still manage to stay skinny here though, so it can't be the main reason.

[Anonymous No.13738702]

>>13737975
Fair question that I have thought about for a long time and I think I have an answer to.
Until about 60 years ago we had the same food scarcity as everyone else and if you were overweight it was driven into our heads to eat everything on our plate since there was no guarantee that we would always have enough to eat because, no shit, some families could go a long time without a decent meal.
Now we are a place where food is so abundant that many people throw out more food that some people in poor countries may even see in a long time.
This is something that someone under 30 probaly has no frame of reference for but it is still ingrained in many of us to "clean your plate".
Believe me, after a lifetime of eating food just because it was in front of me as I was trained by my parents it has been even harder to rewire my head and eat less than it was to quit smoking.

[Anonymous No.13738741]

>>13730085
Macedonian here, burek can come with cheese, meat, spinach, or sometimes apple for a dessert version
I don't know which of these is explicitly bosnian, croatian, or whatever, but they're all available in my general former yugoslav import store.

[Anonymous No.13738742]

>>13738655
I lived in the US for a couple of years and my experience was completely different. It's probably the best place on earth if you want to eat healthily. The local grocery guy had, bar none, the most beautiful fresh fruit and vegetables I've ever seen. If I wanted post workout shakes and what not, best stores to find them in, filled with guys who know what they're talking about. Used to do all my shopping (most of it anyway) at Trader Joes - fresh swordfish steaks, low calorie snacks, etc. Shit, even the local small 'grocery store' round the corner from me had the most incredible salad bar and this based as fuck Mexican behind the counter who taught me the method to sear a steak properly. And on top of all that, American service is the best in the world (it really is), so if I went to a restaurant I could pretty much order off-menu and as clean as I liked, no problem.

There is a reason the US is the world's number one economy, and it's just muh big army.

[Anonymous No.13738818]

>>13736869
Each stand has their own recipe, if you ask me the most important elements are the type of meat you use and how you cook it. You must use meat with a high fat content to keep it moist, something like 60-40 in meat-fat, cut thinly to make it soft, speed up cooking time, and have it cut in small pieces before serving, but most importantly in order to increase surface area and increase the amount of charred and browned bits. Adobada has a soft taste and aroma, heightened with bits of concentrated flavor and aroma, this contrast is essential. For this you need an open-flame method.

The marinade can be as simple as garlic and red-coloring to dozens of spices. If I am able to secure a grill I would use guajillo, oil, garlic and achiote to mostly stain the meat, trusting the grill to give it a complex flavor. Maybe I would buy skewers so I can hold manny pieces of meat at the same time. If not I would up the amount of spices.

>>13737203
Never heard of Baja Fresh, from the looks of it seems like generic americanized Mexican food

For Mexican dishes I would propose first things like ceviches and aguachiles, they only require common quality ingredients and lots of cutting. Plus I will suppose you eat crunchy tacos; ceviches are usually eaten with tostadas (like flat taco shells) or crackers.
After that I would propose adobos and moles if you can get the ingredients. Look for "Yuri de Gortari" on Youtube, he is an actual chef who had a tv program and you should find videos of him on YouTube, but I think most are region-locked.

Baja has fish tacos which is fish fried in a beer-batter, served in a tortilla (no such thing as soft/hard shell in mexican cooking) with cabbage, sauces like pico de gallo (we classify it as a sauce while americans see it as a salad) and a tartar-like sauce mixed with fresh cream and lime juice, but every stand has their own recipe. There are also lobster burritos, they are surprisingly good.

[Anonymous No.13738895]

>>13729970
Japanese: I had "honey toast" at Sparrow + Wolf in Las Vegas, and this was the most incredible dessert I've ever had in my life. But the recipes I look up stuff bread cubes inside the bread, and this one was more like bread that had been soaked then baked like baked french toast. Except it was so good that I would fly out there just to eat it again. I really want to know how to make this thing.

[Anonymous No.13738924]

>>13733145
Seriously. Are there no Japanese people posting on 4chan? Surely one of the fucking weeaboos from /jp/ should be able to answer this easily.

[Anonymous No.13738980]

>>13737950
Based. Post more ricefus.

[Anonymous No.13739006]

>>13738980
She appears to be the only one. We have work to do, men. The internet demands it of us.

[Anonymous No.13739008]

>>13735885
Anon, the world is bigger than whatever handful of places you have visited. I can guaran-fucking-tee you that there's more than one restaurant in the entire world that's called Gen Korean BBQ.

[Anonymous No.13739021]

>>13737195
No waifu for you, but here's a moemelette.

[Anonymous No.13739188]

>>13735840
Why does my local Mexican restaurant serve a dish called chile relleno but it's really some sort of large soft meatball covered in a thin batter (? I think) with a tiny sliver of poblano inside the bottom of the meatball? Is this a regional variant? It's certainly not a stuffed chili pepper.

[Anonymous No.13739197]

>>13738818
Awesome. I have screencapped all this. Thank you!

[Anonymous No.13739212]

>>13738895
Milk bread

[Anonymous No.13739213]

>>13739021
this is a pancake, idiot.

[Anonymous No.13739219]

>>13737975
They literally take the car everywhere. Walking is kind of unheard of and their infrastructure is designed based on driving.

[Anonymous No.13739225]

>>13739213
No it's a moemelette, until you come up with a cute waifuterm that incorporates "pancake" or something that sounds almost identical.

[Anonymous No.13739251]

>>13737975
too many black people

[Anonymous No.13739271]

>>13739197
Post reddit link

[Anonymous No.13739319]

>>13739271
What, idiot?

[Anonymous No.13739324]

>>13739225
‘Moemelette’ is hella cute. Ignore the obvious fucking newfags who still don’t get this site is an actual doujin.

[Anonymous No.13739599]

>>13738702
This argument applies to most first would countries though. I certainly had the same "clean your plate" rule growing up and still hold to it today. I suspect the obesity in the US has more to do with the culture: the large portion sizes, class divide, and diet.

[Anonymous No.13739615]

>>13739006
Wtf. How can this be so rare a treasure?

[Anonymous No.13739618]

>>13739212
No this isn't just toasted milk bread drizzled with honey. It was like french toast but unfathomably better. There were some white chocolate undertones in there. I think they might soak the bread in some sort of sweetened condensed milk mixture, but I'm not quite sure what all is in it and how they cook it. It seems like they soaked it, baked it, then griddled it. But anyone can do that and end up with a tasty dessert. This was the best dessert I've ever had and never thought was possible to be so good. I don't even care about sweets and dessert generally. But I actually want to fly to Las Vegas just to go to this restaurant and stuff my face with this until I inevitably shit myself from all the sugar and decadence.

[Anonymous No.13739689]

>>13739615
Don’t worry. In a few weeks she’s going to be just another whore among many.

[Anonymous No.13739700]

>>13729970
How is raw milk? It's hard to get a hold of here in the states, with many banning it outright (including SWAT-style FDA police raids if you're caught selling it) and some simply banning the advertising of it but allowing sales from farmer-run stores. There's a dairy near me that sells but I'm a poorfag with no car

[Anonymous No.13739757]

>>13730457
I had that in Dijon. Amazing.

[Anonymous No.13740182]

>>13739689
So common on /co/ we even had a drawfag illustrate it.

[Anonymous No.13740229]

>>13740182
So where is it then?

[Anonymous No.13740440]

>>13740229
6/10, laid in on too thick. There's no way you could be this retarded and still make it past the captcha.

[Anonymous No.13740460]

>>13739757
You’re not supposed to put mustard in that, smoothtongue.

[Anonymous No.13741197]

>>13739700
Land of the free

[Anonymous No.13741221]

>>13736902
Yeah, well enough.
Mostly just get smothered chile rellanos.
On a diet though so I can only have friedshit once every month or so.

[Anonymous No.13741222]

>>13738924
If thats shio saba then it depends on the place. Usually a subtle amount on the fish and the other salty hits come from shoyu on your grated daikon and sides.

[Anonymous No.13741254]

>>13730210
Casserole dishes
corn
tex mex
cornbread
meatloaf
mac and cheese
jello stuff
squash maybe

[Anonymous No.13741262]

Indian people tell me about rasam. What its meant to be used for.
Possibly a good recipie. And why its rarelyever at your lunch buffets, or on your menu?

>>13732602

[Anonymous No.13741271]

>>13739700
I've never had RAW but I have started buying non-homogenized batch-pasteurized for cheese making.
The cream top's kinda funky (the cream rises to the top separating a gallon of whole milk into a super heavy cream and 1%, basically) and it's generally much sweeter and kind of more flavorful overall, slight musk slight tang.

[Anonymous No.13741278]

>>13737975
>mom had trouble emotionally engaging with us
>whenever we'd had a shitty day and we were sad/mad as kids she'd buy us junk food instead of holding us or talking to us
>slowly trained into emotional eating
>being a butter golem is normalized
It took me until my mid twenties to snap out of it and to stop shoveling shit into my face 24/7.
It's still hard to be around my family and not indulge in bad habits.

[Anonymous No.13741393]

>>13730596
sounds like nasi lemak, my dude

[Anonymous No.13741581]

>>13739700
Drinking milk that hasn’t been decontaminated is retarded

[Anonymous No.13741610]

I want to make a southern style home cooking meal for my family.
Would fried chicken, collard greens and mac and cheese be representative?
Is fried chicken something that the average person would cook at home?

[Anonymous No.13741628]

>>13730148
ur mum looks like garbage but i still eat her

[Anonymous No.13741681]

>>13730849
They might've been thrown off by your failure to identify the rice as coconut rice.

[Anonymous No.13741685]

>>13741610
not regularly but maybe every couple weeks or for a small get together
probably want to have biscuits in there as well

[Anonymous No.13741735]

>>13740440
> not providing
Nigger pls

[Anonymous No.13741743]

>>13729970
First one sounds like shakshuka

[Anonymous No.13741781]

>>13741393
Yup. We already established that. I’m currently looking for recipes for that sambal. No idea where I’m going to get dried out little fishies but I’ll persevere.

[Anonymous No.13741918]

>>13730369
>>13730457
This is to beef bourguignon what heuvos rancheros are to fried eggs.

[Anonymous No.13741921]

>>13730369
>>13730457
This is to beef bourguignon what heuvos rancheros are to left over chili.

[Anonymous No.13741937]

>>13741921
> heuvos rancheros
Recipe please.

[Anonymous No.13743057]

>>13741937
It its most basic form
Fried egg + Rachero sauce
Ranchero Sauce is a chunky tomato-based sauce made with grilled / broiled tomatoes, onions, garlic and chilies. The smoky burned taste is essential

[Anonymous No.13743101]

>>13743057
Ok, thank you, Anonymous. But your OPo intrigued me. What if I made American style chilli and then put that over a poached egg like the French dish up there ^? Possibly even on a crostini like they do, and baked in an oven (maybe with some cheese over)? Would that be kind of the same thing?

[Anonymous No.13743123]

>>13730457
Dawg it wasn’t this. It was Shakshuka. North African dish that is very popular in France.

[Anonymous No.13743135]

>>13738895
Oh I’ve been there and had that. It is really good, love that place.

[Anonymous No.13743137]

>>13743123
Ok, I just looked that up and I’m definitely looking into that too as it looks epic, but I think it was definitely the meurette. The restaurant was all ‘traditional French cooking’ and the owner was some big, burly Frenchman arsehole who threw us out the second night, yelling and screeching in pig latin, so I’m pretty sure it wasn’t North African. It definitely wasn’t spicy either.

But thanks, though. That looks really interesting to make, too. I prefer chilli type flavours anyway.

[Anonymous No.13743141]

>>13738895
Can’t you just call and ask for the recipe? Alternatively, go back and take a chef friend (I know, I know ) and ask them to analyse it. Or get some, take it home, photograph it, and we’ll analyse it for you.

[Anonymous No.13743174]

>>13739599
You're not wrong. Portion size is definitely a factor. When restaurants all serve basically the same shit but advertise portion size as the factor that makes the meal better how can it not be.
Throw in the activity level of an increasing number of people in America and all the factors compound.

[Anonymous No.13743438]

>>13743101
>an oven (maybe with some cheese over
Careful with that, you may overcook your egg. If you have an electric oven with a broiler function then use that

>Would that be kind of the same thing?
Not at all, ranchero sauce is a sauce, not a dish complete with meat, spices, BEANS and such, but sounds good anyways

[Anonymous No.13743510]

>>13743438
Well, that’s kind of what I thought you meant and that sounded so based to me. I like your traditional one too, though. Thanks, Anonymous. I will add huevos rancheros (such a cool sounding name) to my list of egg-y dishes to try.

[Anonymous No.13743524]

Are Mexicans even people?

[Anonymous No.13743540]

>>13743524
I live in Arizona and it's a no from me. They always seem like they have dishonest intentions and aren't showing their true colors

[Anonymous No.13743627]

>>13730210
we eat alot of Irish, Italian, and grilled food in my house because thats all I know how to make. If I want a slower cooked complicated meal I call my mom ahead to ask her what shes going to cook that day.

[Anonymous No.13743776]

>>13743137
what ya get thrown out for?

[Anonymous No.13743900]

>>13743776
First night we went, we just found it by accident. Cute little restaurant, hot evening, tables outside, etc. Ordered and got this and fucking loved it. Wine in a carafe, etc. Great meal. Very nice. Pricey but cool.

Couple of nights later, we were late heading out and my gf said she had wanted to go back anyway, so back, get table, same based waitress. Ordered something else - I can’t remember.

Anyway, the wine comes in this carafe again (my gf didn’t drink wine so I didn’t want to get a whole bottle). Pour it and as I start to sip it, I see some kind of gunk floating in the glass. Look more closely and it’s some kind of stringy mould. Look in the carafe thing and same deal floating all round the bottom. So, I think oh ok some shitty batch. Call the waitress over and show her. No fuss, I mean I wasn’t bothered. She apologises profusely, goes in and brings out another.

Anyway, a few minutes go by and this big, fat Frenchman comes storming out (I assume the owner), and starts rabbiting off at me, all red in the face. So I said, look mate, I don’t understand you, I don’t know what the problem is. Turns out (we managed to piece this together between ourselves as he ranted on) that he was accusing me of deliberately spiking his wine with mould for... I don’t know what reason. I never drank the first one at all, I didn’t complain, didn’t ask for free food nothing. It’s some shitty 30 euro half bottle of French plonk. I didn’t care. These things happen (I suppose). Just bring me another.

But nope, he just stood there blathering on making a total tit of himself so I thought ok, let’s go. Got up and then he yells “now you leave!” as if I had actually stood up to hug the fat cunt. Anyway, left and that was it. What amused me the most is I’m pretty sure that mould would’ve been in other bottles so I occasionally still like to wonder every now and again how many other customers he screeched at that night. Absolute cocknut.

[Anonymous No.13743923]

>>13730210
Google appalachian food for an idea of food from my region
Soup beans and cornbread is a regular meal my family has.
Blackberry dumplings is a dessert we have when the local blackberries are ready to pick.
also these are good https://www.youtube.com/watch?v=96YXQ3dLf0M

[Anonymous No.13744550]

>>13741781
They're just dried anchovies that were then deep fried until brown.

[Anonymous No.13745355]

>>13739618
damn thats sounds heavenly. gotta try it out

[Anonymous No.13746386]

>>13744550
Ok, but I need to find dried out ones first and that aren’t cat snacks.

[Anonymous No.13747591]

>>13739188
Not him, but I'm also Mexican. I don't know what you're being served but it's not chile relleno.

[Anonymous No.13747692]

>>13743900
What a prick. Typical rude French fuck.

[Anonymous No.13747883]

To americans : what does corn syrup taste like? does it even have a taste ?
Is there a benefit to using it instead of sugar/honey?

[Anonymous No.13747918]

>>13747883
Corn syrup is supposed to be pretty neutral/devoid of flavor. It's pure sweetness, which is why Cocacola made with cane sugar has a unique and pleasant taste compared with the corn syrup version. Corn syrup may be beneficial in some applications due to it's consistency. It's moist like honey but extremely thick. I have seen recipes that use it, but I have not tried any. It could be beneficial in things you don't want altered in flavor at all and just sweeter though usually depth of flavor is something people do want. I don't know if I buy into HFCS being any worse for you than regular sugar, but I find my digestion is less/not bothered by honey than other sugars.

[Anonymous No.13748164]

>>13747918
>I have seen recipes that use it, but I have not tried any.
A lot of pies/tarts where the filling is of reconstituted dried fruit or chopped nuts held together have best consistency when you use corn syrup and eggs.
I like to make little buttertarts with rum-soaked black currants or pecan pies this way.

[Anonymous No.13748865]

>>13743900
Retard tourist. Just stick to kebabs from the chippy next time

[Anonymous No.13748942]

>>13739021
It's closer to a crèpe than an omelette. So moecrèpe or moerèpe.

[Anonymous No.13749052]

>>13739188
Americans like meat, so I suppose they do it to appeal to americans

[Anonymous No.13749078]

>>13748865
> retard tourist
> who had already been a paying customer to the tune of over 150 euros a few days prior
> who helpfully pointed out a potential health violation that could have seen that fat prick’s business shut down
This is why nobody takes you frog fucks seriously

[Anonymous No.13749515]

>>13749052
It's quite tasty, but confused the hell out of me. They have chile poblano on the menu and apparently that is the chile relleno. I want to try that next time I go there.

[Anonymous No.13749557]

>>13729970
>banana leaf and inside rice, with little dried fish, and some kind of hot chilli paste.
Probably nasi lemak

[Anonymous No.13751185]

>>13749557
We know.

[Anonymous No.13751349]

>>13734518
How sre they still alive.

[Anonymous No.13751377]

>>13743923
Soup beans and corn pudding are fucking disgusting, Appalachian food is an affront to Amerian cuisine

[Anonymous No.13752407]

>>13739700
I only drink unpastorized fresh whole milk that's been microfiltered for toxo, and it is amazing. Night and day compared to pastorized milk,genuinely tastes like cream

[Anonymous No.13752712]

Americans
Why?

[Anonymous No.13752753]

>>13730085
Depends where you're at. My country doesn't really do it, Slovenia, but I've had different versions throughout the balkans

[Anonymous No.13752773]

>>13733145
>>13738924
Seriously, why would any Japanese people post here, it started off for anime but shit changes. Also learning English in Japan isn't as nearly as important as it is for other countries so English language image boards probably aren't too popular

[Anonymous No.13752784]

Thai, vietnamese or whoever knows it:
I have white balls of tapioca that I doesn't know how to cook, I want to make it for bubble tea. First time I tried to make it I cooked it for an hour, mfw it was hard inside and unpleasant. Also how do you dye it?

[Anonymous No.13753081]

>>13752773
> Japanese people
> weeaboos
Learn to fucking read.

[Anonymous No.13754115]

As a Malaysian, I never understood foreigners' obsession with our foods.

[Anonymous No.13754325]

>>13754115
I've only been to one malaysian restaurant, and it wasn't great unfortunately. What are some good dishes from your country?

[Anonymous No.13754541]

Hello muricans from Dixieland, give me your best Dixieland recipe, I'm going to visit a friend and his family and they live in a very dixieboo city here. I'd like to cook something appropriate for them.

[Anonymous No.13754593]

>>13754541
Brunswick stew is awesome. I've never made it, and the recipes I'm finding are shart-in-mart versions. This one looks decent though I'd go the extra mile and use as much fresh and from scratch stuff as possible rather than dumping ketchup and frozen/canned vegetables in it: https://syrupandbiscuits.com/right-smart-recipe-old-fashioned-brunswick-stew/.. Also I don't think I've had it with okra in it. I like okra, but it can be slimy and not liked as much in certain areas unless it's deep fried.

[Anonymous No.13754625]

>>13754325
Well, usually people will recommend nasi lemak, nasi ayam, char kuey teow, any form of laksa, mee kolok, satay, nasi kandar, just to name a few.

[Anonymous No.13754639]

>>13754625
Mee goreng, rendang.

[Anonymous No.13755346]

>>13754593
Okra is popular, I will give this a try, thanks

[Anonymous No.13755457]

>>13752773
this but unironically. the western internet culture and japanese internet culture are very far separated, i think even most hardcore hikikomori who spent 24/7 on the internet probably mostly don't know 4chan

[Anonymous No.13755465]

>>13730085

serbian restaurant i go to has meat, cheese, or cheese and spinach

[Anonymous No.13757464]

do British people make fish and chips at home or just get it from a fish & chip shop?

[Anonymous No.13757477]

>>13735372
based Dukat wanting to make hasperat for Kira's mom

[Anonymous No.13757482]

>>13730087
What do you mean?

[Anonymous No.13757506]

>>13757464
You get it from the chippy always. Some people might make it at home, but it’s uncommon. You can also buy it in supermarkets in the frozen section but it’s never good.

[Anonymous No.13757575]

>>13730085
Just asked my bosnian spouse, the answer is yes. >>13755465
Those have different names. Pita ("pih-ta") is the overall term for them. Krompiruša ("krom-peer-oo-shah") is the potato version. Sirnica ("sir-nih-sah") is cheese.

[Anonymous No.13757620]

>>13730210
When I was a kid we'd cycle between
steak and veggies
mac and cheese, sometimes with hotdogs heated in the microwave
tacos/nachos, ground beef prepared with a taco seasoning packet according to instructions, then further prepared to be in taco form (served buffet-style with tortillas, salsa, shredded "mexican cheese" and lettuce) or nacho form (meat applied to a tray of tortilla chips with affore-mentioned shredded cheese on top, served with salsa for dipping)
pasta (penne, rigatoni, sometimes farfalle, rarely tortellini) and jarred red sauce
lasagna, prepared according to instructions on pack of lasagna sheets
store-bought rotisserie chicken with instant mash, instant gravy, and instant stuffing

Those were the most common things we had, at least. I should mention that my heritage is italian/irish and I lived mostly on the east coast throughout my life. One's food is usually reflective of how strong their connection is to their heritage. I should also mention that my mom is a picky eater so I didn't really expand my horizons so much until I gained greater autonomy with age.

[Anonymous No.13757666]

>>13738895
Reminds me of the Golden Toast served at the Spot in NYC, it's the first food I've eaten that physically aroused me.

did a bit of internet searching and came to this, might help you
https://gluttodigest.com/honey-brick-toast-restaurants-recipe/