Every country's culinary delights!

[Shahed]

Let's start with something from Scandinavia.

The delights of a glass of GOOD Swedish Aquavit, some dark bread, smoked reindeer, smoked salmon, pepper sauce, little bit of salad, of course pickled herring.

MMMMmmmmm... Yum!

EH ? Did I say glass ??? I meant BOTTLE !

:juggle2:

[InsaneApache]

The British invention.

Ladies and Gentlemen; May I present Chicken Tikka masala (http://en.wikipedia.org/wiki/Chicken_tikka_Masala)

I thank you. :bow:

[Caius]

Argentinian Asado (http://en.wikipedia.org/wiki/Asado)

[IrishArmenian]

Lamajun, pilaf, khovorats, chorek, baklava, ponchik, the list goes on. Visit your nearest Haye market/restaraunt, you won't be disappointed.

[pevergreen]

Pie. Lamingtons.

[Shahed]

Great... keep em coming, I've learnt a few new treats to try out already. Does'nt have to be from your own country btw.

EDIT: LOL! The quote in your sig is hilarious pevergreen.

[Kekvit Irae]

Not a country, but a region... Alabama: Fried green tomatoes. Take tomatoes which are green (too tough to eat normally), dip them in a bread batter, and fry them up. They taste absolutely delicious! They are actually more sugary-sweet than normal tomatoes, and you can swear you were eating a sweet fruit (despite the fact that it IS a fruit) rather than something you put on burgers or a salad.

[Beefy187]

Sushi, Tempura, Sukiyaki from Japan. Ill keep listing later .:sweatdrop:

[woad&fangs]

Cheese, Cheesecurds, Deep Fried Cheesecurds, Brats.

[Mikeus Caesar]

A good Fish and Chips is quite a nice meal, so as long as you don't have it every day.

I don't know why people say British food is terrible, it's mostly quite nice. And after all, every country has it's disgusting food that only the natives enjoy. Ahem, frogs legs...

[Husar]

Currywurst mit Pommes. :laugh4:

Or curry sausage with fries/chips for you.

I forgot which country I'm from. ~;)

[Proletariat]

The US has too many regional delicacies for me to try and put up one as 'our country's culinary delight!' So I'll just let anyone wondering know that Virginia is known for ham, which isn't that exciting. Couple of hours north we have cheese steaks, and a couple hours south we have the best bbq on the globe (admit it, SFTS), but right here in NoVa, we enjoy other country's delicacies.

Tonight was Pho, for this prole.

[Kekvit Irae]

The US has too many regional delicacies for me to try and put up one as 'our country's culinary delight!' So I'll just let anyone wondering know that Virginia is known for ham, which isn't that exciting. Couple of hours north we have cheese steaks, and a couple hours south we have the best bbq on the globe (admit it, SFTS), but right here in NoVa, we enjoy other country's delicacies.

Tonight was Pho, for this prole.

Right next door is the best dang place for seafood as well! *loves Maryland crab* If you are there, go to Elkton on the Delaware border and go to a local seafood place called Howard's House. It's expensive, but it has the ABSOLUTE best seafood dishes ever. The coffees are the best too, since they have "country" coffees (coffee with alcohol- Southern is coffee with Southern Comfort, Scottish is coffee with whiskey, etc).

[RoadKill]

Big Mac, Mcdonalds ~:thumb:

Just joking. Canada doesn't have any delicacies.

[lars573]

^That's where your mistaken. I know of two, both really bad for your cholestorol levels. ;)

Poutine (http://en.wikipedia.org/wiki/Poutine), a Quebec dish. French fries topped with gravy and cheese. A nice tasty heart attack.

And the Donair (taken from the wiki article)
A variation on the döner kebab known as a Donair was introduced in Halifax, Nova Scotia, Canada in the early 1970s. A restaurant called King of Donair claims to have been the first to serve this version in 1973.[1]

The meat in this version of the döner kebab (Halifax donair, as it is sometimes referred to) is sliced from a loaf cooked on a vertical spit, made from a combination of ground beef, flour or bread crumbs, and various spices, while the sauce is made from evaporated milk, sugar, vinegar, and garlic. The meat and sauce are served rolled in a flat-bread pita with diced tomato and onion. This version is generally so packed with ingredients, that the pita is almost there for ceremonial purposes; the pita of any true Haligonian donair will be so soaked in sauce that attempts to pick it up will be fruitless.

This version of the donair is very popular throughout the Maritime region of Canada, and is also available in some other areas of the country, with many fast food pizza restaurants also featuring donairs on the menu. Many of them also offer a donair pizza featuring all of the donair ingredients served on a pizza crust. Donair subs are also not uncommon.

Halifax, in particular, seems to take a certain pride in the donair as its own defining fast food. There are long lines to buy them at 4:30 A.M., after the bars close. The donair sauce on its own used to be provided for free though due to it gaining popularity it is often provided for a small fee with garlic fingers or as a pizza topping (e.g., Barbecue chicken pizza with donair sauce) by Halifax pizza restaurants — even local franchises of chains not based in the Halifax Regional Municipality.

[Peasant Phill]

Hard to pick one delicassy in Belgium (small country, big culinary tradition).

If I had to pick one, it would be Waterzooi (http://en.wikipedia.org/wiki/Waterzooi)

[Fragony]

how about chocolate and beer??

Anyway, glory to the haring!!

http://www.mesaplus.utwente.nl/news/zilveren_haring.doc/zilveren_haring-2.jpg

[Somebody Else]

I'm in Scotland at the moment so, uh... Deep fried burgers/pizzas/mars bars/ice cream (probably)...

Hmm.

Sod it, hand me over the whisky.

Actually, I quite like haggis - it's a bugger to catch in the hills though...

[Subedei]

Bavaria suggestion: Ze "Schweinebraten mit Knödel" [tanslates into roast pork with dumplings"] + a delicious dark Bavarian beer. Wanna try...here http://www.oberbayern-herbst.de/oberbayern_herbst/live/obhefr_navi/powerslave,id,8,nodeid,.html

[Innocentius]

Let's start with something from Scandinavia.

The delights of a glass of GOOD Swedish Aquavit, some dark bread, smoked reindeer, smoked salmon, pepper sauce, little bit of salad, of course pickled herring.

MMMMmmmmm... Yum!

EH ? Did I say glass ??? I meant BOTTLE !


Truth be told, the most Swedish meal you'll ever have is probably meatballs and mashed potatoes. There's also the infamous surströmming (http://en.wikipedia.org/wiki/Surstr%C3%B6mming):sweatdrop:

I'm of Finnish descent, so I've grown up with the traditional Karelian pierogi. Served warm, and with some butter on, it's probably the simplest yet tastiest thing ever.

[Fragony]

surstromming sounds a lot like we do herring, basicly it's raw rotten fish. It's delicious and very healthy.

edit, learn to read.

Anyways, rotting is a great way of preserving, let's take 'Hazepeper', a dutch traditional dish.

http://www.eetsmakelijk.nl/SiteNL/tros/user-images/tk46-hazenpeper.jpg

Also buried much like your graflak(?)

Ok, more scandinavian bliss, they are so hard on theirselves but there is great food there. (except the cheese, that is a biological weapon). Speltbr&#248;d with that oily roasted pork, forgot name, with a glass of tykmelk (?)<---that stuff is gorgious, delicious thick fatty milk

[littlelostboy]

Chicken Rice, Roti Prata, Nasi Bryani, Char Kway Teow, Chili Crab, Curry Crab, Pepper Crab (all these first course) and then followed by Ice Kachang (dessert) and finally downed with good ol' Tiger Beer.

That's why the next Singaporean generation are getting fatter.

[Mouzafphaerre]

Lamajun, pilaf, khovorats, chorek, baklava, ponchik, the list goes on. Visit your nearest Haye market/restaraunt, you won't be disappointed.
.
No Topik? :gah:
.

[Mouzafphaerre]

how about chocolate and beer??

Anyway, glory to the haring!!

http://www.mesaplus.utwente.nl/news/zilveren_haring.doc/zilveren_haring-2.jpg
.
Almost a scene from V! Diana devouring a rodent. :stare:
.

[Justiciar]

Yorkshire puddings with golden syrup in 'em? Indeed!

[Innocentius]

It's delicious

Everyone's entitled to their opinion, but you're wrong~;)


Also buried much like your graflak(?)

Gravlax. (http://en.wikipedia.org/wiki/Gravlax)

[Kagemusha]

Leipäjuusto with cloudberry jam.:yes: :yes:

http://en.wikipedia.org/wiki/Leip%C3%A4juusto

[KukriKhan]

Korean tummy-warmer: Budae jjigae (http://en.wikipedia.org/wiki/Budae_jjigae). Yum.

https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Korean.food-Budaejjigae-01.jpg/230px-

[Louis VI the Fat]

France has several regions with somewhat palatable food. Some have matching wines too. A specialty is cheese, which comes in different variations. For an okay experience combine it with bread and wine.*

https://img89.imageshack.us/img89/6286/179fromagesch3.jpg

You can take a brief Tour de France des sp&#233;cialit&#233;s r&#233;gionales in forty pictures here (http://www.linternaute.com/femmes/cuisine/magazine/diaporama/0709-tour-de-france/1.shtml). Traditional and simple regional specialties. Description and recipes unfortunately are in French. But there are plenty of pictures, plus the names of the specialties and regions.


*I am very proud of myself now! A gastronomy thread and I managed to not be irritating! :jumping:

[Kekvit Irae]

Korea: Bulgogi. You haven't had steak until you've had bulgogi.

[The_Mark]

Leipäjuusto with cloudberry jam.:yes: :yes:

http://en.wikipedia.org/wiki/Leip%C3%A4juusto
:bow:


Let's have some mämmi (http://en.wikipedia.org/wiki/M%C3%A4mmi) for dessert.

[Kagemusha]

:bow:


Let's have some mämmi (http://en.wikipedia.org/wiki/M%C3%A4mmi) for dessert.

I doubt our foreign friends are sophisticated enough to ever put mämmi in their mouths.:laugh4:

[Mouzafphaerre]

.
I'm tempted. :eyebrows:
.

[Shahed]

I'd eat it, no problem.

[The_Mark]

You say that now, but when push comes to shove, will you eat the mämmi or your own words? :mellow:

Here comes one of my many favourites: Kalakukko (http://en.wikipedia.org/wiki/Kalakukko).

[Viking]

This year selling more than ever. :uhoh: (70,000 units to be precise).

https://img143.imageshack.us/img143/2374/smalahovewy4.jpg (http://en.wikipedia.org/wiki/Smalahove)

[Fragony]

The delights of colonisation;

Rijsttafel from Indonesia;

http://www.astro.rug.nl/~weygaert/knawvoids/Rijsttafel-Set-Dinner.jpg

Roti from Suriname. Friend of mine has this really 'mamma', a goddess in the kitchen. Best roti ever.

http://www.henkvanderveer.nl/images/800px-roti.jpg

Pom, same place.

http://www.lufo.nl/img/pom-gerecht.jpg

[Shahed]

Great stuff !

I've eaten locust, ants, snake, brains, heads, chicken feet, lamb feet (?), goat & ox balls... among other delicacies... So this Finnish pudding does'nt scare me at all. ;)

[Fragony]

This year selling more than ever. :uhoh: (70,000 units to be precise).

https://img143.imageshack.us/img143/2374/smalahovewy4.jpg (http://en.wikipedia.org/wiki/Smalahove)

That a head? Looks like it :inquisitive:

[Bijo]

That a head? Looks like it :inquisitive:
I was just going to say the same thing. Damn, I wouldn't eat that, not even if I would be given a million euros.... well, maybe two million. Ah, what the hell: one million would be good too.

[Shahed]

The picture is linked. Click it...

[Fragony]

I was just going to say the same thing. Damn, I wouldn't eat that, not even if I would be given a million euros.... well, maybe two million. Ah, what the hell: one million would be good too.

Well I am an adventurous eater, I will at least try everything. Did you know that fried jellyfish is quite tasty? Try restaurant Dim Sum in Rotterdam, genuine chinese stuff, no babi pangang there mister.

@Sinan, feet are a german thing too, in Germany and France it's quite common, in germany it's known as 'Eisbein', pork instead of lamb though, it's pretty good. Also eaten testicles by the way, the local turk sells them, told them they were nuts and he has his wife prepare me some, it's a bit squishy, not really any taste, guess it's an absorber. Great thread, love talking about food.

[Viking]

That a head? Looks like it :inquisitive:

Yup, it's a lamb's head. :inquisitive:


edit: 3k, yay

[Fragony]

Yup, it's a lamb's head. :inquisitive:


edit: 3k, yay

Congrats!! So is it any good? Nothing but muscle so should be good tender meat.

[Bijo]

Well I am an adventurous eater, I will at least try everything. Did you know that fried jellyfish is quite tasty? Try restaurant Dim Sum in Rotterdam, genuine chinese stuff, no babi pangang there mister.


Dim Sum in Rotterdam? You mean that Chinese restaurant whose employees like to discriminate and use prejudices on everyone who enters? :laugh4: Haven't been there in a long time. In fact, now that you mentioned the name, I was thinking of boycotting them. Ain't I terrible? :saint: Perhaps I should first pay them some visitation before I do so, though. Maybe they've changed.

[DemonArchangel]

Did you know that fried jellyfish is quite tasty?

Hell yeah! Jellyfish is also good in cucumber salads as well.

[Fragony]

You mean that Chinese restaurant whose employees like to discriminate and use prejudices on everyone who enters?

Probably the one, don't find any dutchies there just chinese, heard about bad service but have yet to see it, great fun.

[Viking]

Congrats!! So is it any good? Nothing but muscle so should be good tender meat.

Admittably I've never tasted it. Personally I'd much rather have some of Norway's real national cuisine:

https://img267.imageshack.us/img267/4664/72f0f963b1de7.jpg


Pizza Grandiosa, here the meat and onion version. :2thumbsup:

[Banquo's Ghost]

There's some good and simple food that is traditional in Ireland - one of my favourites is Colcannon (http://en.wikipedia.org/wiki/Colcannon).

In comparison to France however, we are not really on the same planet. I'm not even going to make a token effort to challenge Louis, however aloof he is pretending to be (on the understanding that he buys me dinner at Le Gorille Blanc next time I'm in Paris...)

What we need is an Italian, preferably from the south, to take up that particular gauntlet. :viking:

A memorable meal for me was the Mongolian dish of boodog - marmot roast (http://www.e-mongol.com/mongolia_culture_cooking-recipes.htm). On the endless steppe, after a hard day's ride and a short but lunatic hunt, and surrounded by some of the most kind and hospitable people In have ever met, it was a moment of near heaven.

Not yet available in Tesco.

[Shahed]

Good reference there Banquo!
Going to have to try that, one day, on the steppe.

[Bijo]

What you need is food that is Chinese and/or Indonesian. You won't need any other kind of cuisine. Away with food that is Dutch, German, French, Spanish, and so on! Just eat Chinese and Indonesian.

[Ser Clegane]

As the season for it is coming - a typical dish from the Northern parts of Germany:
Gr&#252;nkohl with Pinkel

https://img159.imageshack.us/img159/3971/gruenkohlgerichtkn7.jpg

Add to that a good beer and some Korn ~:)

I just hope that we will manage to get some Pinkel this year to have our annual Gr&#252;nkohl-dinner with friends (usually we get the stuff from my parents in law but this winter we will not manage to visit them and we haven't found any Pinkel yet in Frankfurt)

[Papewaio]

A memorable meal for me was the Mongolian dish of boodog - marmot roast (http://www.e-mongol.com/mongolia_culture_cooking-recipes.htm). On the endless steppe, after a hard day's ride and a short but lunatic hunt, and surrounded by some of the most kind and hospitable people In have ever met, it was a moment of near heaven.


What no black plague?

[Evil_Maniac From Mars]

Weisswurst (http://en.wikipedia.org/wiki/Weisswurst), just one reason to love Bavarians. ~:)

Here's another (http://en.wikipedia.org/wiki/Weissbier) reason.

Currywurst (http://en.wikipedia.org/wiki/Currywurst) is damn decent also.

The breaded shrimp here (http://en.wikipedia.org/wiki/Nordsee) (not German in origin, but very good)

The best sausage (http://www.food-from-bavaria.de/en/reg_spez/einzelprodukt.php?an=64&display_lang=en) in the world.

[El Diablo]

Paua (abalone) fresh out of the sea, fried on a hot plate with butter and garlic.

A summer delicacy at the beach.


Yum

http://en.wikipedia.org/wiki/Paua

You can also make some nice jewlery out of the shells as well. I prefer to just eat them though...

[Mouzafphaerre]

.
Just devoured some Tandır Kelle (roasted sheep head), with some natural yoghurt. :chef:
.

[IrishArmenian]

Always a classy choice, Mouz!
Was the yogurt immediately with the sheep head or after or what?
I think I need to refer to Baba, but I believe Turkish*/Armenian/Georgian food has to break many, many kosher laws.

[Peasant Phill]

In comparison to France however, we are not really on the same planet. I'm not even going to make a token effort to challenge Louis, however aloof he is pretending to be (on the understanding that he buys me dinner at Le Gorille Blanc next time I'm in Paris...)

What we need is an Italian, preferably from the south, to take up that particular gauntlet. :viking:

I think Belgium could rise to the challenge but we rather share the same cuisine as the French so that probably doesn't really count.

Belgian cuisine FTW (http://en.wikipedia.org/wiki/Belgian_cuisine)

[The_Mark]

So, in addition to their brilliant beers:

Belgium is the nation of Gourmands rather than Gourmets which translates into big cuisine rather than fine cuisine. In reality this means that along with big portions, you get pretty good quality and a kind of unpretentiousness. The word Gourmandise originally meant gluttony, but like in France it has taken over the above meaning. It is often said Belgium serves food with the quantity of Germany and the quality of France.
I'm a taker. Belgium, I love you. :smitten:

[Fragony]

Does bring the asterix and obelix feeling, when on a market in a flemish town there are so many roasted chickens and people buying them. Great country when it comes to food, now if they would kindly try to at least mask the desire to throw the plate in my face it would be ace.

[Louis VI the Fat]

Bah. Prole will never to speak to me again after I made known that I have a different taste in wine than she. So I promised myself not to get into culinary debates anymore.

But this can not stand.

Pheasant Bill: Belgium could rise to the challenge but we rather share the same cuisine as the French
'Belgium serves food with the quantity of Germany and the quality of France'
:wall: :wall:
Style is an essential element of French gastronomie. If you serve your food by the bucket in a horse barn then it isn't French. There is no such thing as Teutonic quantity and French quality. :bomb:


In comparison to France however, we are not really on the same planet. I'm not even going to make a token effort to challenge Louis, however aloof he is pretending to be (on the understanding that he buys me dinner at Le Gorille Blanc next time I'm in Paris...)

What we need is an Italian, preferably from the south, to take up that particular gauntlet. :viking: Why, that would be an interesting challenge indeed. :2thumbsup:

Italy is a worthy opponent. I must admit they have excellent food. And style. The quality of the surroundings - the landscape, culture, historical heritage could well be said to surpass France at times. :2thumbsup:

The Italian peninsula has two great advantages: it is close to sea everywhere, so great seafood, and it has a splendid Mediterranean climate, also everywhere. :2thumbsup:

So in the interest of good sportsmanship, I shall limit myself to pitting only the Provence against Italy. Both have the Mediterranean in front, rising mountains in the back, and sun all year round. This would level the field. It - naturally - would be most unfair of me to also invoke the rich produce and meat of the northern mists of Normandy, the inland continental valleys and traditions of the Alsace, the Atlantic seafood and winds of Bretagne, the wealth and foreign influences of Bordeaux, or the shining jewel in the crown, Bourgogne, stuck right in the middle of it all.

[Papewaio]

An army marches on its stomach.

Xmas so I'll play nice.

My dad has Maine Anjou cattle and grows truffles.

[Mouzafphaerre]

Always a classy choice, Mouz!
Was the yogurt immediately with the sheep head or after or what?
I think I need to refer to Baba, but I believe Turkish*/Armenian/Georgian food has to break many, many kosher laws.
.
Yoghurt after the head! :2thumbsup:

IIRC it would violate Kosher taken together so I'm off by a tie. ~D
.

[CountArach]

Here in Australia we have Lamingtons (https://upload.wikimedia.org/wikipedia/commons/2/27/Lamington.png):
https://upload.wikimedia.org/wikipedia/commons/2/27/Lamington.png
Think sponge cake coated in a thin layer of chocolate with coconut on top.

We also have Pavlova (http://en.wikipedia.org/wiki/Pavlova_%28food%29) (Though NZ will try to claim that one...).

Other than those, not too many things because our food is still overwhelmingly British.

[Fragony]

What would really be french (or belgium) cuisine, it's the same as the stuff that is served here, more organ-meat like liver though, not done here. I think it is most of all something you like to say toyourselve, I find it much easier to find a good place here in the Netherlands then in Belgium or France. More and better restaurants.

[Peasant Phill]

What would really be french (or belgium) cuisine, it's the same as the stuff that is served here, more organ-meat like liver though, not done here. I think it is most of all something you like to say toyourselve, I find it much easier to find a good place here in the Netherlands then in Belgium or France. More and better restaurants.

That becausre you know the Netherlands better than belgium or France of course. The netherlands could never match Belgiums eating culture or the French tradition.
I can't give a source on this but there was a newspaper article (Belgian newspaper) some time ago about the fact that the Netherlands were cathing up on belgium when it came to Michelin stars. in that article there were some interviews with a few Dutch 'experts'. They said that the Dutch didn't have a culture or tradition of food because of their religious background (Calvanism seems to more or less forbid everything that gives pleasure). Sure they were catching up fast but when you go to a restaurant in the Netherlands it is all or nothing they said. "the top or broodje kroket" were there words. This in contrary to Belgium where every eating place (so not just restaurants) serves at least a decent meal.

At Louis le Fat:
Firstly, thank you for renaming me :laugh4:.
Secondly, the image of serving food by the bucket isn't correct. the portions just aren't as tiny as the French nouveau cuisine. If the presentation sucked, Belgium wouldn't have as much michelin stars per capita as they do now (ganted they probably aren't in the lead in this).
Besides, there are enough Belgium top Chefs that work in France succesfully. This must mean that the bigger portions and the lesser presentation (as you put it which I contest) does seem to attract the picky French. Although I must admit in all honesty that many Belgian chefs learn the trade in France (the French culinary tradition as I said before).

At everybody:
Making a contest about whoever has the best dish will end in a draw. You can't make an informed decision whith something as personal taste as a criteria. "Les goûts et les couleurs se ne discute pas" as they say.

[Fragony]

Sure they were catching up fast but when you go to a restaurant in the Netherlands it is all or nothing they said. "the top or broodje kroket" were there words. This in contrary to Belgium where every eating place (so not just restaurants) serves at least a decent meal.


Read it but it's rubbish, a kroket you get at the snackbar, you try getting a decent meal at a 'frietkot'. Nothing calvinistic about the food of the upper classes, and that is the kind of food you find in restaurants.

[Subedei]

When it comes to European cuisine: Italy & France definitely in the lead. No other nations I know love too eat good food so much plus have so much culture surrounding the process of eating. I don't even mention the wines....

2nd: Spanish for Seafood, wine and Serano and sausages of all sorts/ Portugese Seafood/ Balkans for all the splendid mildly hot BBQ ideas & Hungarian Gulasch / Austria for the sweet things and the unique mix of Eastern European & Western cuisine...Turkey for being the most exotic influence in Europe....Ever had a lamb roasted underneath a camp fire??? Tasty!

3rd: German cuisine for a surprising yet underestimated variety, Czech for the sheer amounts of good food they serve .
Last, but not least:, both nations serve the best brands of [B]beer....

Good topic btw, people loving to eat & cook are good company....

[Peasant Phill]

Read it but it's rubbish, a kroket you get at the snackbar, you try getting a decent meal at a 'frietkot'. Nothing calvinistic about the food of the upper classes, and that is the kind of food you find in restaurants.

I don't know the credentials of those so-called experts so I must admit that they could just be talking out of their a**e.

I do know some 'frietkoten' around here (so I must assume that they exist around the country) that also serve home cooked meals. I admit that the line between them and a restaurant becomes kind of fuzzy but that may be just the point. You may go out to eat everywhere in Belgium and expect good to excellent food when it comes to price/quality, not just in restaurants.

And speaking from personal experience, I do believe that calvinism (or at least the Dutch eating culture) has something to do with it. I recently went to visit the sister company of the place I work at. We went out to eat for lunch where we got coffee, snertsoup (soup from peas) that had the consistency of porridge and two small sandwiches.
Every Belgian company would be embarrassed to go a venue that serves this for lunch. In the Netherlands this seems to be very normal (correct me if I'm wrong) even for the higher management (I was led to believe) which leads me to believe claims that it has something to do with Dutch eating culture.


P.S. it seems I have stumbled upon something of a Belgian identity, a common pride. I was sincerely upset when the Belgian cuisine was left out or diminished. there may be hope for us yet.:2thumbsup:

[Fragony]

The calvinisn is there but it's in the home-cooking, simple dishes like zuurkool and boerenkool for the worker, also won't find these when eating outdoors. There you will find exactly the same sort of dishes as in Belgium.

found you some ol' dutch recepies; http://www.godutch.com/windmill/recipes.asp?id=all&hist=2

[Peasant Phill]

The calvinisn is there but it's in the home-cooking, simple dishes like zuurkool and boerenkool for the worker, also won't find these when eating outdoors. There you will find exactly the same sort of dishes as in Belgium.

I asked around and it we apparently ate at a restaurant (that served coffee, snertsoup and bread in that order). They may serve other dishes for dinner but I don't think I'll be going there again if their other dishes were as good as the pea soup.

Just tell me, is it customary in to eat so sober around noon in holland? If not, it reinforces the 'top or flop'-argument you've so easily discarded.

[Fragony]

Just tell me, is it customary in to eat so sober around noon in holland? If not, it reinforces the 'top or flop'-argument you've so easily discarded.

Yes it is (biblebelt they sometimes eat warm at noon) our pea soup is supposed to be very thick by the way, some hate it I like it. Don't see the top or flop part though. If the 'expert' wanted a decent meal and somehow managed to score a kroket he must have been kinda unfocussed.

[Peasant Phill]

Yes it is (biblebelt they sometimes eat warm at noon) our pea soup is supposed to be very thick by the way, some hate it I like it. Don't see the top or flop part though. If the 'expert' wanted a decent meal and somehow managed to score a kroket he must have been kinda unfocussed.

Oh well, all this because I discovered I had some form of national pride and found it harmed.

I stand by my opinion that the french-Belgian cuisine is superior to the original Dutch cuisine but like I said before les go&#251;ts et les couleurs se ne discutent pas


My 800th post, a sense of accomplishment is running of me like the hunters sauce on the hind I had for lunch

[Fragony]

Fair enough. It's just stings a bit that people think so lowly of the food here, we are absolutily packed with good restaurants. Where, I cannot stress enough, they serve no kroketjes.

[Ser Clegane]

we are absolutily packed with good restaurants. Where, I cannot stress enough, they serve no kroketjes.

I would like to confirm this - while I like to mock our neighbours from time to time for their kroketjes (knowing that we offer them ample opportunity to retaliate in kind ~;)), I certainly enjoyed some great food in Amsterdam, Utrecht or Deventer :yes: (and often at rather reasonable prices to boot)

[Fragony]

Germany faces the same challenges, I have nothing but the greatest food when I was in Berlin. And currywurst>kroket ~;)

For the foreigners, you must be wondering by now what a kroket is. It's a snack, ragout with a crispy breaded skin. Good on bread with some mustard.

http://www.beldershof.nl/snackbar/broodje-dobben-kroket.gif

[Subedei]

I forgot abouto ne of the best meals I had this year. It actually was in Belgium where I had the best mussels ever. Along with a Brueges Zoot [sp?], a lager beer. Delicious!

[Fragony]

I forgot abouto ne of the best meals I had this year. It actually was in Belgium where I had the best mussels ever. Along with a Brueges Zoot [sp?], a lager beer. Delicious!

HA the best mussels are from the Zeeland, even the sea seems to want it back at times.

http://www.banenbijbedrijven.nl/LOGOS-adv/kaart%20Zeeland.gif
http://www.marge.com/journal/images/150905.jpg

This is how they ought to look, and yes that is why there are so many sexually orientated jokes about them

http://www.congrescentrumamstelveen.nl/gfx_content/geregt/mosselen%201.jpg

[Peasant Phill]

Yep, most mussels eaten in belgium are from zeeland. We buy more of them than the Dutch themselves. I assume the preferred way of cooking is the same judging from the photo. There is a project going on that to grow Belgian mussels. Allegedly (I haven't tried them) they are as good as the once from Zeeland but it'll take at least 5 to 10 years before they can be harvested in great numbers.

[Evil_Maniac From Mars]

Deutsche Bahn serves surprisingly good goulash.

[Subedei]

Deutsche Bahn serves surprisingly good goulash.

Oh, do they? Nice to know...better then those infamous sandwiches....

@ Fragony: Well, I did not have the chance to ask them personally, but if those mussels were from Zeeland, you are rigt. They looked like the ones on the pic. Vegetables, wine, a shade of garlic....hmmmmmm. Delicious....Sub-goes-of-and-cries-about-distance-from -sea......:sharky:

[Shahed]

Tonight ... or this morning, last night ???? ugh.. well...

I got absolutely stuffed with Chankonabe (http://en.wikipedia.org/wiki/Chankonabe) and drunk on Kirin (http://en.wikipedia.org/wiki/Kirin_Brewery_Company%2C_Ltd.).

http://web-japan.org/nipponia/nipponia29/images/appetit/26_1.jpg

+

http://photos8.flickr.com/9137637_998cd7b52a_m.jpg

Choko/chako/chanko or as I call it... sumo stew is a Japanese stew which is whipped up by throwing everything available to the chef at the time of cooking. It's called sumo stew (at least by me) because it is cooked in sumo stables to feed the wrestlers. Slow cooked it can (or should IMO) have at least 3 kinds of meat. Should be eaten with copious amounts of rice and (Japanese) beer ! EXCELLENT one pot meal.

This is food made for hungry males so don't be surprised if your petite salad eating little friend(/s)... does'nt find it very ... suitable.

[Mouzafphaerre]

.
They make good gulash (not poke) in my Uncle's place. But then, they make everything good there...at both of his places. I remember I had to teach them the proper way of making eggplant salad though. :chef:

Sinan, Ulubatlı Hasan is a myth... :hide:
.

[Shahed]

Heh! I know. :candle:

[Fragony]

Heh! I know. :candle:

Love your new sig ~;)

And beer?? I thought I'd seen a thunderstorm in the east somewhere, it appeared to be chasing someone.

[KukriKhan]

HA the best mussels are from the Zeeland,...

I can confirm this as a southern Californian who has been to many Pacific-rim nations, only to find the same thing: Mussels or clams - absolutely must be from NZ waters.

[Peasant Phill]

I can confirm this as a southern Californian who has been to many Pacific-rim nations, only to find the same thing: Mussels or clams - absolutely must be from NZ waters.

You're the victim of a misunderstanding. New Zealand is not the same as Zeeland. Zeeland is a part of the Netherlands.

I can't compare the mussels from both places but in Belgium the Zeewse mosselen (the mussels from Zeeland) are considered the best. Although honesty forces me to admit that there are no quality shell fish from New Zealand in our shops.

[Fragony]

No not the newbie, Zeeland, it's a dutch province :beam:

[KukriKhan]

I see.

I'll have to see if/how to get some Zeeland stuff then, to compare.

[Mouzafphaerre]

.
:bump:

Quince dessert:

https://img99.imageshack.us/img99/3614/ayvatatlisifc1.th.jpg (https://img99.imageshack.us/my.php?image=ayvatatlisifc1.jpg)
(from a blog)

Are quinces (ayva; Dutch: kweeper) known over there? Five years ago my Dutch friend and his Chinese girlfriend visited. I ordered the dessert in dinner and they had no freaking idea abut the fruit, even after the chef brought one to show them. ~:)
.

[English assassin]

As the season for it is coming - a typical dish from the Northern parts of Germany:
Grünkohl with Pinkel

https://img159.imageshack.us/img159/3971/gruenkohlgerichtkn7.jpg

Add to that a good beer and some Korn ~:)

I just hope that we will manage to get some Pinkel this year to have our annual Grünkohl-dinner with friends (usually we get the stuff from my parents in law but this winter we will not manage to visit them and we haven't found any Pinkel yet in Frankfurt)

Pig, cabbage potatoes and beer is just NEVER wrong.

Since we are allowed to recommend other nations delicacies, I give you Fesenjan http://www.iranmania.com/travel/eating/khoreshtfesenjan.asp/

This isn't exactly how my wife makes it (its infinitely better with duck not chicken for a start) but it gives you the idea. Delicious.

[Peasant Phill]

.
:bump:

Quince dessert:

https://img99.imageshack.us/img99/3614/ayvatatlisifc1.th.jpg (https://img99.imageshack.us/my.php?image=ayvatatlisifc1.jpg)
(from a blog)

Are quinces (ayva; Dutch: kweeper) known over there? Five years ago my Dutch friend and his Chinese girlfriend visited. I ordered the dessert in dinner and they had no freaking idea abut the fruit, even after the chef brought one to show them. ~:)
.

It's actually kweepeer in Dutch. I can't speak for the Dutch but in Belgian the kweepeer is known but not by everybody. It's not part of the home cooking though I believe it used to be (a lot of vegetables and fruit were lost to the traditional cooking over time). It is still used in restaurants and in holiday meals.

[Fragony]

Won't find them in normal supermarkets, more a delicacy thing. It's a hassle to make and the fruit itselve has a nasty odour.

[Mouzafphaerre]

Won't find them in normal supermarkets, more a delicacy thing. It's a hassle to make and the fruit itselve has a nasty odour.
.
So sait a Turkish-Dutch colleague. ~;) He said it could be found in Turkish greengrocers.
.

[Ser Clegane]

I just hope that we will manage to get some Pinkel this year to have our annual Grünkohl-dinner with friends

Just finished our "traditional" Grünkohl-diner. My wife managed to "import" some Pinkel from the coast to Frankfurt via a colleague of her, so we did not have to skip the Grünkohl this year :2thumbsup:

[Shahed]

Had some Indonesian recently, very standard dish but VERY DElicious Rendang (http://en.wikipedia.org/wiki/Rendang). This is a rich, spicy, (chilli) hot (if you choose), meat dish. The meat is very tender, served with white rice (usually). Goes excellent with Tiger beer (http://www.tigerbeer.com/index.html)...

https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Lamb_rendang.jpg/180px-Lamb_rendang.jpg

http://www.instablogsimages.com/images/2007/07/26/tiger-beer_25.jpg

[InsaneApache]

Sounds good. I might try to make one. :2thumbsup:

[Evil_Maniac From Mars]

This isn't from my country, though my mother's family once made something similar at home, though not exactly the same.

http://en.wikipedia.org/wiki/Dulce_de_leche

I love Costa Rica. ~:)

[Mouzafphaerre]

.
So, I won't humble my might in the kitchen, especially with vegetables, particularly the eggplant. My karnıyarık is envied even by mom, my eggplant salad is a living legend and my musakka, Turkish style, stands amongst the renowned. :chef:

But last Tuesday I had the chance to taste musakka Greek style the first time. Man, that's a work of art! It's the embodiment of pure delight. It's the best thing Greece has contributed to the world! It outclasses the Iliad and overshadows Aristoteles. It feeds the stomach, pleases the tongue and fills the dreams. It's the wonder of the world. :bow:
.

[Ronin]

Pasteis de Belem are the best kind of pastries I ever tried in the world...in my humble opinion...

you can find them all over Portugal by the name "Pasteis de Nata" but if you are in Lisbon you must try the original item...called "Pasteis de Belem" in the neighborhood of Belem where there is a small shop that is the only one to have the secret recipe.

Pasteis de Belem on wiki (http://en.wikipedia.org/wiki/Past%C3%A9is_de_Nata)


*getting hungry here* :2thumbsup:

[Subedei]

Just finished our "traditional" Grünkohl-diner. My wife managed to "import" some Pinkel from the coast to Frankfurt via a colleague of her, so we did not have to skip the Grünkohl this year :2thumbsup:

So they serve Grünkohl in the Red Pagoda? How come? How do you prepare it?

Guten Appetit!