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Another food thread
What kinds of food do you not like, as in ethnicity. For example, Indian food and I don't get along, the curry tears up my stomach. Otherwise just about anything else I like; Mexican, Italian, Chinese, Thai...
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NRA Endowment Member
Replies
I like food
DPRMD
artichokes
must be French
And that sea weed
Japanese
I do have some issues with southern food, since I am a carpetbagger, but, it is with using fatback
to cook it not the food if cooked differently.
Adam J. McCleod
-Mikhail Kalashnikov
See, now I like a good steak & kidney pie and Yorkshire pudding.
NRA Endowment Member
Isn't that just warm beer, Whisky, and Scotch?
-Mikhail Kalashnikov
Warm beer with fish'n'chips, whisky with some kind of potato dish, and Scotch with haggis.
NRA Endowment Member
What 'yall need to remember about Mexican food is that it varies significantly from place to place in Mexico. Most of what we're used to is typically "border food" common on both sides of the Rio Grande. Go way on down into Mexico in the central and southern cities and what we think of as Mexican food may never have been heard of.
I'm waiting to see what horselips says is his favorite :uhm:
Yup. HUGE difference between Taco Bell, Chiles...etc. and REAL Mexican. I love me some authentic Mexican though.
You may not want to know what he meat is, but the various sauces, spices and side dishes will comfort you. Until later in the night anyway.
Ah, ya big babies....the haggis...the Great Chieftain of the Puddin Race. Actually, an actual Scottish Haggis is illegal to import into the U.S. because "lights" (lungs) are decreed "Not Suitable for Human Consumption" and a REAL haggis includes the lungs of a sheep. That being said...it's not THAT bad...At Scottish dinner functions, no one sets down and eats a haggis...after the thing has been piped around the hall it's "addressed" by a speaker with a knife at the ready...after the thing has been cut, all anyone gets is a spoonful....that's why there's a lot of other food available. It's a unique and acquired taste....
Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.
His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!
Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.
Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect scunner,
Looks down wi sneering, scornfu view
On sic a dinner?
Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro bloody flood or field to dash,
O how unfit!
But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.
Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis
Not just some kind of potato dish... a Dublin Coddle:
http://en.wikipedia.org/wiki/Coddle
"Coddle (sometimes Dublin coddle) is an Irish dish consisting of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes and onions. Traditionally, it can also include barley."
-Mikhail Kalashnikov
NRA Endowment Member
So those who don't like, for example, sushi (or seshami) but who generally like seafood have probably just not had the good stuff.
Therefore I've never found any sort of ethnic food that I didn't like. For example, "Mexican" has wide categories. There are 3 general types of the standard, Sorreno (southern or "peasant" style with lots of sauces and baked), Norteno (northern also Ranchero -- ranch style with grilling, like fajitas), and seafood (I don't know the Spanish term). And from that we can get a wide range from old-style with beans and rice, then Americanized "Tex-Mex", and then upscale fancified style (Teach has had this when he had lunch with my girlfriend and me last fall). And I like 'em all!
Like I said, a good rule of thumb is that foods that are generally recognized by authorities to be excellent usually are just that.
This being said, I generally don't care a lot for any thick, gooey casserole-type dishes, food where the meats have been cooked into unrecognizable goo, and overly sweet foods. Usually, however, this turns out to be the fault of the dish not being properly prepared rather than the dish itself.
My family heritage is Mediterranean........Lebanese to be exact.
My Great Grandfather came to NZ in the 1890's with his wife and put his roots down so to speak. My Great Grandmother brought with her the recipes for traditional Lebanese food that were handed down to her from her parents and grand parents etc. She in turn handed them down to her children and grandchildren and so on.
Quite a few years back we had a family reunion and some of our very distant relatives came over from the 'old country' .........including a highly regarded Lebanese restaurant owner and highly qualified chef. He was amazed at the flavours of NZ prepared Lebanese food and visited various branches of the family paying particular care to how we prepared traditional Lebanese dishes.
What he found was that the traditional recipes that our families used bore little resemblance to the 'traditional ' recipes that were used in modern day Lebanon. When he returned home he did some research and found that our recipes were 'more traditional' than those used in the 'home country'.
It seemed that, because immigrants normally stayed in close contact with each other back in the early part of the last century,( when they immigrated here), the recipes had not been contaminated by any outside influences and had remained constant for the past hundred or so years............whereas the recipes in Lebanon had been influenced by 'external input' from all sorts different cultures. He spent a considerable time interviewing various members of the family and documenting how we prepared traditional dishes like Tabouleh, Kibbeh etc ( most recipes were handed down by word of mouth from mother to daughter and there was very little or no variation between different branches of family here in NZ)
When he returned home he changed the recipes in his restaurants to those he had copied here.
Havent heard of him for the last 10 years or so.............but shortly after he returned home I was told that his restaurants had won quite a few awards for their 'traditional Lebanese food'.
I did. When we went to Scotland back in 1999 before I went to Malaysia in 2000. Haggis is ok I guess, if you try not to think about what you're really eating.
The thing about most foreign food is that it's a lot like our own cuisine, in that there's some things you like and some you don't, depending on us as individuals. I have, naturally, become fond of Filipino cooking, which overall is much like American cuisine. When us white people, at least in Texas, see someone with brown skin we equate their diet with Chiles, or peppers if you will. But Filipinos don't eat a lot of hot stuff. In fact their food is relatively bland overall. They eat a lot of soups and they have their own version of spaghetti, of which the sauce is on the sweet side. I love some of their soups and Tinalong Manok is my favorite. This is what Manny Pacquiao eats for a month or so before a boxing match. I also love Adobo. Chicken, beef, duck, pork, makes no nevermind, it's good. Adobo and rice is nice.
I have eaten some of the more gross Filipino foods when I used to drink. Like it took my wife 3 litres of San Miguel beer to get me to try a Balut. I have also seen my brother in law make a kinilau out of a certain jelly fish. Kinilau is akin to Sevichi in that the fish you make it with is not cooked but marianated in lime or vinegar. Filipinos don't use limes, they use something called Calamanci, which is a small sour orange, about a third the diameter of the average lime you find In a grocery store. I wouldn't touch that jellyfish kinilau for sure. In fact I get sick thinking about it.
Another hard to palat Filipino dish is Bagaoon. To make it they pump sea water through a filter and catch microscopic shrimp. They also raise the microscopic shrimp in tanks much like farm raised cat fish or crawfish. Then they pump the water from the tank through a filter. Bagaoon smells and tastes like something I have only smelled, human excrement. It is totally gross. But after you get past the smell, you got it licked, :rotflmao::rotflmao::rotflmao:
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Now I'm beginning to understand, that is why you are like you are.......Don't eat that damn Haggis, look what it did to him!!! He talks funny and smells like sheep!!!
:rotflmao::rotflmao::rotflmao:
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Seems so. I remember back in the late 50's the family 'outings' were mainly based around the Lebanese society even then after almost 70yrs of being here.
Across the street from the main Kansas City Star building was (is still) the Grand Avenue Tavern, a hangout bar for newspaper people. They served short order food and I remember laughing at their weekly menu for lunch specials, displayed above the bar:
Monday: Salisbury steak, mashed potatoes, gravy
Tuesday: Beef stew and cornbread
Friday: Fish and chips
etc, and then:
Wednesday: Mexican food
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