Let's talk about food

**simonm** · Apr 19th, 2002, 08:42 AM

I want to know the best dish of each different type of cuisine. I will then compile a list for my own (and perhaps others) benefit! Nominations will be greatfully received.

Here is the list so far:

Italian

Spahgetti con la vongole (spahgetti with clams)
Antipasta: Tuna Carpaccio with rocquet and pine nutes 1st Course: Linguine with rabbit ravioli (actually Linguini with butter and truffles comes VERY close) 2nd Course, steak layer with fois gras
Grilled Chicken Alfredo
Scallopini Ai Quattro Formaggi (slab of pork with a four cheese sauce)

German

Schweinhaxen mit kartoffeln und sauerkraut (pork knuckle with mash pots and sauerkraut, all washed down with a stein of local german beer)
Bratwust with german mustard

Czech Republic

Beek stew with Garlic Potato Pancakes, washed down with a pint of Pilsner urquell (mmmmmmm)

Spanish

Tapas, especially Wild mushrooms sauteed in olive il and garlic, splinkled with sea salt
gambas alioli (hot prawns in oil)
Serrano Ham drizzled with olive oil
spicy chorizo sandwich.
All washed down with a chilled bottle of Albarino white... (my last meal in Barcalona)

Portugese

Sardines, grilled over open flame, outside

French

Moule Marinare

Flemmish

Waterzooi (dinner soup with vegetables)
Rabbit with prunes
Jambon des Ardennes.
Chips!

Swedish

Gravadlax
Rollmop Herring

British

Steak & Ale Stew with Dumplings
Roast Pork Belly, Roast potates and spinch (YUM!!!!)
Craster Kippers
Offal - Haggis particularly from a butcher shop in Berwick
Cockles in white wine
Bangers and mash
Fish'n'Chips
Cornish Pasty

Irish

Guinness and Oysters

Japanese

Hamachi sashimi (yellowtail)
agadashi dofu (deep fried tofu with horserashish and licquer - is the bollix mate)
Shabu Shabu (loads of raw fish, raw meat, veggies dipped into a boiling pot of stock - tasty)
Miso Ramen (soup noodles with vegetables and raost pork slices - eaten with very loud slurps). great for hangovers.
Sansai Curry: chicken and vegetable mild curry, with boiled rice. Very tasty in a comfort-food kind of way.

Thai

Tom Yung Gong (Hot and Sour soup) and Pad Thai noodles

Indian

Prawn Puri starter
Lamb Rogon Josh
Vegetable Doza
Tarka Dall
Saag Bahji
Tandoori Chicken

North African & Eastern Mediteranean

Hake with tahini sauce with safron rice and taboulah
Schwarma Kebabs
Oven roasted lamb leg with cous cous
Aubergine salad

Australian

Fresh King Prawn and Mango Salad with
aiolii and vietnamese dipping sauces.
Beef carpaccio, with S.A. extra virgin olive oil
sea salt and fresh pepper.
Seared Tasmanian Salmon Steak
on a bed of linguine and Rocket
with a Thai inspired fresh mint and chilli dressing

American

inch thick T-bone on a charcoal grill, with
a bit of onion salt and garlic powder,
done medium to medium well, pink but not mooing
Grilled potatoes with onion, butter and Lowrys seasoning,
asparagus (with of course butter and salt)
with a basket of garlic bread (extra butter)
Deep-fried Turkey.

Mex

Chilli
Carne Asado (and I DON'T mean the spineless garbage they claim as asado in Mexico)

Cajun

Steamed Crawdads, Gumbo, plenty of pepper sauce and ICE cold beer.

**GlenW** · Apr 19th, 2002, 08:43 AM

Which particular types did you have in mind?

**simonm** · Apr 19th, 2002, 08:45 AM

Anything.

OK, I'll start with one: French - Moule Frites (Mussels and chips).

**Wally Pipp** · Apr 19th, 2002, 08:45 AM

Brace yourself for a load of onion and curry jokes simon

**Wally Pipp** · Apr 19th, 2002, 08:46 AM

Originally posted by simonm
Anything.

OK, I'll start with one: French - Moule Frites (Mussels and chips).

*paaarp*

flemish

**simonm** · Apr 19th, 2002, 08:48 AM

Come on then Wally, give us your best loved Flemmish dish.

**Wally Pipp** · Apr 19th, 2002, 08:51 AM

Rabbit with prunes (I kid you not)

**JPicasso** · Apr 19th, 2002, 08:52 AM

I always like an inch thick T-bone on a charcoal grill, with
a bit of onion salt and garlic powder,
done medium to medium well, pink but not mooing
Grilled potatoes with onion, butter and Lowrys seasoning,
asparagus (with of course butter and salt)
with a basket of garlic bread (extra butter)

Finish that, sit on the couch and feel your arteries hardening..

File this one under Picasso Cuisine.

man I'm hungry.

**Wally Pipp** · Apr 19th, 2002, 08:56 AM

In fact :

- Moules Frites is basically a belgian dish
- Waterzooi (dinner soup with vegetables)
- Beer stew
- Rabbit with prunes
- French fries (the best

)
- Jambon des Ardennes.

Many more but I'll have to look 'em up

**GlenW** · Apr 19th, 2002, 08:59 AM

Fish - Craster Kippers
Shellfish - Cockles in white wine
Offal - Haggis particularly from a butcher shop in Berwick

**simonm** · Apr 19th, 2002, 09:02 AM

Wally Pipp
OK, I'm going to keep Moul Frites under French for the simple reason that I'd rather eat mussels picked from the coast of Brittany than I would off the coast of Belgium.

And, I'm going to take beer stew and claim that for the English simply because even if the Belgian's did invent it, we took it and made it better.

JPicasso
I'll file your dish under American if it's ok with you.

GlenW
Can you give me the nationalities of the dishes you listed?

**Wally Pipp** · Apr 19th, 2002, 09:04 AM

I take it you've never eaten beer stew over here ...

Not a take on but a tip : try it when you can, you'll be surprised

**GlenW** · Apr 19th, 2002, 09:05 AM

Originally posted by GlenW
Fish - Craster Kippers (English ,Craster is a small fishing village in Northumberland, supposedly famous for its kippers)
Shellfish - Cockles in white wine (My wife was born in NI, she makes it for me)
Offal - Haggis particularly from a butcher shop in Berwick (Scottish)

**Gaffer** · Apr 19th, 2002, 09:07 AM

My missus really enjoyed Waterzooi in Brissels - it's fish & shellfish soup, innit?

Favs are:

Italian: Spahgetti con la vongole (spahgetti with clams)
German: Schweinhaxen mit kartoffeln und sauerkraut (pork knuckle with mash pots and sauerkraut, all washed down with a stein of local german beer)
Japanese: almost everything, but favs are: Hamachi sashimi (yellowtail), agadashi dofu (deep fried tofu with horserashish and licquer - is the bollix mate

), or Shabu Shabu (loads of raw fish, raw meat, veggies dipped into a boiling pot of stock - tasty)
Australian: ANY seafood
Thai: Tom Yung Gong (Hot and Sour soup) and Pad Thai noodles
Indian: Prawn Puri starter, Chicken Rogon
British: Roast Pork Belly, Roast potates,a nd spinch (YUM!!!!)

more to come....

DerFarm · Apr 19th, 2002, 09:07 AM

You want the recipes with that? or just the general idea....

TexMex: Chilli
NewMex: Carne Asado (and I DON'T mean the spineless
garbage they claim as asado in Mexico)

**chrisjk** · Apr 19th, 2002, 09:09 AM

the subject reminds me of a song by Salt 'n' Pepa, I say we talk about that instead

**simonm** · Apr 19th, 2002, 09:10 AM

Just a general idea will do, cheers!

DerFarm · Apr 19th, 2002, 09:40 AM

Confusion point, simon.

Carne Asado is generic to Mexican (a bland roast pork type of
thing).

New Mexican Carne Asado will grow hair on steel. New Mexican
is one of the worlds 5 hottest cuisines. Ranks with Sri Lankan

To the best of my knowledge, however, TexMex (which is a
different cuisine altogether) does not include Carne Asado. I
think it has to do with the paucity of pork in Texas. too much bull

**simonm** · Apr 19th, 2002, 09:43 AM

DerFarm

Look, As far as I'm concerned, anything that's got a "mex" in it is the same cuisine but that's probably because I'm an English and ignorant when it comes to all that type of food.

So what are you saying, Mexian, TexMex and NewMex are three completely different types of cuisine?

DerFarm · Apr 19th, 2002, 09:45 AM

Yup. Just like French cuisine includes Provence, Burgundy, Alsace.

Same with Italy. BIG difference between the North, the South,
and Sicily.

**Suidae** · Apr 19th, 2002, 09:46 AM

From the land of the French Cajuns.

Steamed Crawdads, Gumbo, plenty of pepper sauce and ICE cold beer.

I know what I'm cookin up this weekend!

**simonm** · Apr 19th, 2002, 09:48 AM

DerFarm

Yup. Just like French cuisine includes Provence, Burgundy, Alsace.

Same with Italy. BIG difference between the North, the South,
and Sicily.

Whilst I agree with you when you say that regional cuisine can differ to a considerable extent, I'm not going to sub-divide to that extent...I'll be here all day.

I'll put regional information in brackets by the name of the dish.

Is there a generic name for those three types of cuisine?

**GlenW** · Apr 19th, 2002, 09:49 AM

Originally posted by simonm
DerFarmIs there a generic name for those three types of cuisine?

Garbage?

**Suidae** · Apr 19th, 2002, 09:58 AM

The food is actually quite good.

Southwest could describe it and you can usually break it down further based upon the contents of the recipe.

**Gaffer** · Apr 19th, 2002, 10:03 AM

Czech Rpublic: Beek stew with Garlic Potato Pancakes, washed down with a pint of Pilsner urquell (mmmmmmm)
Spain: Tapas, especially Wild mushrooms sauteed in olive il and garlic, splinkled with sea salt; gambas alioli (hot prawns in oil); Serrano Ham drizzled with olive oil; spicy chorizo sandwich. all washed down with a chilled bottle of Albarino white... (my last meal in Barcalona

)
Netherlands: The indonesian food in amsterdam is excellent, but I was too stoned to remember the names

Germany (again): Bratwust with german mustard - luvvverly
USA - I had the best steak there I ever had, washed down with a bottle of Stag's Leap Cabernet Sauvignon, from Napa Valley...

erm

Ireland: Guinness and Oysters (mmmmmmmmmmmm)
Italy (again): Antipasta: Tuna Carpaccio with rocquet and pine nutes 1st Course: Linguine with rabbit ravioli (actually Linguini with butter and truffles comes VERY close) 2nd Course, steak layer with fois gras
England: Can't beat Bangers and mash sometimes

**simonm** · Apr 19th, 2002, 10:13 AM

Gaffer

Netherlands: The indonesian food in amsterdam is excellent, but I was too stoned to remember the names

I'm sure it is but if you can't remember the dishes, it ain't getting on the list...

**Gaffer** · Apr 19th, 2002, 10:15 AM

oo oo oo, I like this thread

Japanese: Miso Ramen (soup noodles with vegetables and raost pork slices - eaten with very loud slurps). great for hangovers.
Sansai Curry: chicken and vegetable mild curry, with boiled rice. Very tasty in a comfort-food kind of way.

Swedish: Gravadlax (really good

)
Rollmop Herring

Indian: Vegetable Doza
Tarka Dall
Saag Bahji
Tandoori Chicken

Mauritius: Prawn Curry (MASSIVE PRAWNSSSSSS)
Crab soup

Spain: Sardines, grilled over open flame, outside. Wiith a cold beer...

**Wally Pipp** · Apr 19th, 2002, 10:17 AM

Oh ... by the way ...

They're not FRENCH fries !!

We make and serve the best fries known to mankind.

/mutters

stupid frogs and their thieving hands ... steal JC Van Damme damnit !

**simonm** · Apr 19th, 2002, 10:23 AM

Wally

They're not FRENCH fries !!

Did I say they were French? I just said Frites (fries). Nobody does chips as good as the British anyway!

**JPicasso** · Apr 19th, 2002, 10:25 AM

Italian : Grilled Chicken Alfredo
Italian : Italian beef... wait a minute, I think that's american.

American : Deep-fryed Turkey. Mmmmmm (Yes, there is a recurring
theme here for american food)

I also like a gyros sandwich, which I belive has greek origins but
am not sure if it has been americanized or not.

Italian : Actually, I don't think Ive ever had a bad italian dish...
but the best ones are those with fresh pasta. Mmmmm

Gaffer, ya I like this thread too, I have an hour before lunch and
I'm ready to chew this keyboard. Mmmm, fooooooood

**Wally Pipp** · Apr 19th, 2002, 10:29 AM

Originally posted by simonm
Wally

Did I say they were French? I just said Frites (fries). Nobody does chips as good as the British anyway!

That's because you drown them in sauce

**simonm** · Apr 19th, 2002, 10:31 AM

That's because you drown them in sauce

Well, I'm happy with a liberal sprinkling of salt & vinegar.

Actually, that's another one to add to the list, Fish'n'Chips!!!!

**Gaffer** · Apr 19th, 2002, 10:50 AM

Simon

Sorry mate, I got to say that Belgians do the best chips. They double fry then...

JPicasso

Gyros are pretty similar to kebabs from the middle east. But they come from a few coutries (I don't know historically which country invented it....

Which brings me back to my list:

Turkish: Oven roasted lamb leg with cous cous
Aubergine sald (mmmmmm REALLY nice)

Egypt: Schwarma Kebabs (the BEST)

**simonm** · Apr 19th, 2002, 10:58 AM

Gaffer

Egypt: Schwarma Kebabs

I had a schwarma in Israel, are you sure they're from Egypt?

I know, I'll just lump all of north african and eastern mediteranean food together...

Sorry mate, I got to say that Belgians do the best chips. They double fry then...

I don't care if they tripple fry them, they're still little potato twigs!

A chip should be fat, crispy and soft'n'fluffy on the inside. I guess it's just a matter of taste though...

**Gaffer** · Apr 19th, 2002, 11:02 AM

mmm, maybe schwarma from Israel, but I had some FANTASTIC ones in Cairo. As I said, I'm not sure of the exact origin...

The chips I had in Brissels were fat, very crispy, and fluffy inside. I never sw ANY thing crispy twiggy ones...

**simonm** · Apr 19th, 2002, 11:09 AM

Gaffer

The chips I had in Brissels were fat, very crispy, and fluffy inside. I never sw ANY thing crispy twiggy ones...

Really? It's just that Wally said they did Fries in Belgium...Oh sod it! I'll put chips down under Belgium then.

**Wally Pipp** · Apr 19th, 2002, 11:12 AM

They are indeed cut from fresh large potatoes (usually in the 5 - 10 cm range) , have plenty of thickness and are fried twice

Anyway, it makes me hungry like a wolf so I'm off to dinner

**Gaffer** · Apr 19th, 2002, 11:14 AM

[monty burns voice]Eeeeexcellent[/monty burns voice]

*rubs hands together

Oh, got the beer in Belgium, Germany, Holland, and Czech Republic down there? It is the food of life after all

**Fried Egg** · Apr 19th, 2002, 11:15 AM

Hey! Don't forget Cornish Pasties!

Got to proper ones with finest chuck steak, suede, onion, potato, butter and lots o' pepper!

**simonm** · Apr 19th, 2002, 11:17 AM

Gaffer

Oh, got the beer in Belgium, Germany, Holland, and Czech Republic down there? It is the food of life after all

See for yourself, the list is in the first post of this thread...

And no, I'm not putting drinks in the list. I'll start a drinks one next week!

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