Our favorite dishes

sigma · Post by **sigma** » Thu Feb 04, 2016 5:55 pm

Today, I looked what dishes are traditional and loved in the different countries around the world. To be honest I was a little surprised. Is it really people eat every day and it they like? We urgently need to clarify this question!
So, what is really our favorite dishes for every day and for a holiday?
P.S. You can even take a picture, it would be even more interesting

Tunnelcat · Post by **Tunnelcat** » Fri Feb 05, 2016 12:40 pm

I tend to like more foreign foods than American, although I do live French Fries, especially if they are cooked in lard (very bad for anyone's health) or peanut oil. I love Japanese, especially Sushi and quite a few Vietnamese and Chinese dishes. These Sesame Balls are one of my favorite Chinese desserts, but they're really hard to make. I've recently started eating a couple of Indian foods like Chicken Tandoori, Chicken Tikka Masala and Butter Chicken, as long as it doesn't have as much curry as most Indians tend to like in their food. I'm just not used to curry. I absolutely love Indian Naan. I also started eating most of my hamburgers and steaks cooked with Sous-Vide method.

However, I dislike most Mexican or South American foods, but I'll make an exception for tacos.

CDN_Merlin · Post by **CDN_Merlin** » Fri Feb 05, 2016 12:56 pm

I like North American food but I also like European foods, lots of sausage. I'm a big meat lover. Steak, roast, pork, ham, chicken etc.

Tunnelcat · Post by **Tunnelcat** » Fri Feb 05, 2016 1:21 pm

Oooooh, pulled pork and bacon burgers! Yummy. Dammit guys, you're making me fat just thinking about all this luscious food!

sigma · Post by **sigma** » Sat Feb 06, 2016 11:38 am

Well, Chinese food and pizza, I eat as rare as I go to McDonald's and Kentucky Fried Chicken. Japanese cuisine I don't like.
So, my most frequent favorite dishes:

Borscht
Kharcho
Soljanka
Sorrel soup
Okroshka

Pelmeni
Pilaf
Veal Orloff
Liver Stroganoff
Shashlik
Chicken tabaka
Grilled ribs
Spaghetti Bolognese
Pancakes with salmon and sour cream
Pancakes with caviar
Pancakes with cottage cheese
Pancakes with meat
fried potatoes with chanterelles
cutlets with cream sauce
cutlets with tomato sauce
Pies with green onion and egg
Pies with potatoes, onions and mushrooms
Mackerel icefish marinated
Herring with onions and potatoes
Beef tongue with mustard

Salo with pepper and garlic
Dried goose Tatar
Pastirma
Sujuk
Fish, hot and cold smoked

Jellied pork legs with horseradish
Aspic of pike perch or beef tongue
Olivier salad
Vinegret
Dressed herring
Mimosa salad

Sauerkraut
Cabbage Korean
Fish Korean
Shiitake mushrooms Korean
Lactarius turpis with onion As well as Suillus and Armillaria mellea. Well-known mushrooms I don't like.

Kvass
Mors
Kompot
Russian tea

Varenye of raspberry, of strawberries, of chokeberry and of dandelions
Honey in the comb

Here's a yummy I love

In outline.

Tunnelcat · Post by **Tunnelcat** » Sat Feb 06, 2016 3:12 pm

A lot of that sounds yummy sigma. The Pelmeni really sounds good, especially since it's close in appearance to Chinese potstickers. I have a sinful simple food that I love. It's just plain cooked spaghetti tossed with butter, fresh garlic and a little salt and pepper. Simple, fattening and it's good for keeping people at arm's length.

sigma · Post by **sigma** » Sun Feb 07, 2016 1:17 pm

Russian homemade Pelmeni and Chinese potstickers have a completely different taste. Besides, Russian Pelmeni melt in your mouth and you can eat 2 big dishes without feeling over-eating, in contrast to the Chinese. I also really like the pasta with grated cheese, but the taste of spaghetti with garlic and pepper hard for me to imagine, to be honest. Maybe, only if it will be a spaghetti buckwheat

By the way, you can try to make Bolognese sauce in my recipe if you want

Jeff250 · Post by **Jeff250** » Sun Feb 07, 2016 1:25 pm

水煮牛肉

sigma · Post by **sigma** » Sun Feb 07, 2016 2:05 pm

Jeff250 wrote:水煮牛肉

yea

Tunnelcat · Post by **Tunnelcat** » Wed Feb 10, 2016 4:37 pm

sigma wrote:Russian homemade Pelmeni and Chinese potstickers have a completely different taste. Besides, Russian Pelmeni melt in your mouth and you can eat 2 big dishes without feeling over-eating, in contrast to the Chinese. I also really like the pasta with grated cheese, but the taste of spaghetti with garlic and pepper hard for me to imagine, to be honest. Maybe, only if it will be a spaghetti buckwheat
By the way, you can try to make Bolognese sauce in my recipe if you want

Spaghetti with butter, garlic, salt and pepper. Anything goes good with butter.

Another simple spaghetti recipe has dry Basil, Oregano, Marjoram spices mixed with olive oil, fresh garlic and chopped Roma tomatoes, which is then steeped in a pan over low heat with some already cooked and drained spaghetti.

I'd like to try the Pelmeni sometime if I could find an authentic source. Sounds delicious.

sigma · Post by **sigma** » Fri Feb 12, 2016 3:34 pm

Tunnelcat, a lot of recipes and all make pelmeni a little differently. I tell you how my grandmother made pelmeni as do and I, okay?

Ingredients.
Wheat flour - 1 kg
Beef fillet - 1 kg
Pork flesh - 1 kg
Onions - 5-6 medium onions
Chicken egg - 3
Garlic - 2 cloves
Ground black pepper - 1 tsp

1. Prepare the dough.
Sift the flour through a fine sieve, add three eggs, salt.
Begin kneading, taking the flour over the entire circumference of the edge to the middle, adding cold water.
Long and diligently knead the dough to the point where it ceases to adhere to the fingers and becomes elastic.
Check: press the dough with your finger, a dimple must immediately equalize.
The dough is covered with a towel and leave for 30 minutes.

2. Make the stuffing.
The meat must be definitely fresh, forcemeat necessarily to do yourself.
Meat scrolls through a meat grinder with onions.
Mix up the mince with your hands, adding salt and pepper, garlic passed through the masher, cold (preferably iced) water.
Then the minced meat, preferably a bit to freeze.

3. Roll out the dough wooden rolling pin. The dough should be not thin and not thick.
Then, cut out circles, for example, ordinary inverted mug (this simplified, traditional way will be difficult for you).
Take a spoon of minced meat, put on slices and sculpt pelmeni.
We do it this way.

[youtube]k5LsXeXmWyA[/youtube]

Also we do from the same dough a few small bagels without stuffing (this is particularly loved by children).

4. Put pelmeni with the bagels in boiling slightly salted water.
Cook for about 15 minutes. At first, a little stir with a slotted spoon, to avoid sticking to the pan and to each other. Pelmeni should float and boil a little more.
Check: Get one pelmen, cut in half, to taste.

5. Put the ready pelmeni on the plate, put on top a lump of butter. Serve with sour cream in a separate bowl. It looks like this.

P.S. I must say that the first time will surely be unsuccessful. This is normal. Don't worry. On the third or fourth attempt everything will pan out okay.

P.P.S. And of course, you can see how pelmeni are prepared by others.

[youtube]oZd0UP5QWHE[/youtube]

Good luck!

Tunnelcat · Post by **Tunnelcat** » Sat Feb 13, 2016 4:45 pm

Thanks sigma. Since I've got my own meat grinder, I'll give your recipe a try. I haven't bought store ground meat in over 30 years since I like to know what's lurking inside my ground meat. Your pelmeni sounds delicious. What cut of pork do you use?

EDIT: After looking through the recipe, I'll definitely have to cut it down in size. I'm only cooking for 2 people. Of course, I could freeze the extra for a future dinner.

sigma · Post by **sigma** » Sat Feb 13, 2016 5:14 pm

Usually it's pork neck. Indeed, most often we cook for four people. Yes, not boiled pelmeni can be frozen. If you will have any additional questions, I'm happy to help you )
Add: Yes, and the raw stuffing can and should to taste on salt and pepper, you will not die

Tunnelcat · Post by **Tunnelcat** » Sat Feb 13, 2016 5:40 pm

With meat from our stores, raw will most certainly make me sick. It has accidentally in the past. I don't have a butcher I can trust here. If I want nearly raw meat, I will put the meat in a plastic bag and cook it in hot water until the center of the meat comes to 136 degrees F, then I cook it for an hour longer to pasteurize it.

sigma · Post by **sigma** » Sat Feb 13, 2016 5:55 pm

It's pretty hard to imagine that you have no butcher shop that you trust. Well, outside the city for sure there is a small butcher shops, where there is always excellent fresh meat.

TC, the meat inside of pelmeni is heat-treated, you do not need any perversions with pasteurization. After all, you love to eat raw fish in sushi, but you did not become a mermaid and fishtail not grown at you, right?

Tunnelcat · Post by **Tunnelcat** » Tue Feb 16, 2016 11:18 am

Our sushi chefs are much more careful than our butchers here. I've never gotten sick from local raw fish and we have easy access to fresh fish from the Pacific ocean here in the Northwest. I have gotten sick from store bought beef I accidentally under-cooked. Most of the time, spoiled fish is easy to smell and detect. The flesh of fish goes soft and mushy when it spoils too. Contaminated beef can be treated by stores and suppliers to hide pathogens and most of the pathogens we get in beef come from the poor or unsanitary butchering practices in our large beef slaughtering industry. Pork in the U.S. is most assuredly laced with the parasite Trichinosis. Cook pork thoroughly or be guaranteed of getting a dose of trichinosis here. I love raw bacon because I stupidly tried it as a child and found I loved the taste, but I would never eat it regularly. So pelmeni that's been already boiled is fine to eat. I wouldn't taste test it before it's been boiled however.

CDN_Merlin · Post by **CDN_Merlin** » Tue Feb 16, 2016 11:51 am

2 dishes that are truly from the province of Quebec (where I was born).

Poutine - Fries, covered in cheese curds and covered in gravy.
Creton - Ground pork, mixed with spices, onions, covered with water and boiled until the water disappears. I spread it on toast and add salt/pepper.

I still eat these to this day. Poutine is very famous and there are many different kinds available now.
Creton you can get in Quebec but also in Ontario in certain Cora's restaurants.

sigma · Post by **sigma** » Tue Feb 16, 2016 3:44 pm

sigh, it's a hard case, TC... Dear, let's just forget the whole thing )
Okay, try as you can. Most importantly, they should be with meat. And if possible, close to the recipe. In any case, it will be interesting, I think

sigma · Post by **sigma** » Tue Feb 16, 2016 4:08 pm

CDN_Merlin, it is very interesting, I will surely try to cook it

CDN_Merlin · Post by **CDN_Merlin** » Tue Feb 16, 2016 5:04 pm

Sigma, https://en.wikipedia.org/wiki/Cretons

woodchip · Post by **woodchip** » Thu Mar 03, 2016 7:43 am

I like making a pot roast with organic carrots/onions/portabela mushroom. Then I make mashed potatoes from scratch and combine the cooked roast and trimmings with potatoes. Suits me as I'm a simple kinda guy.

Pumo · Post by **Pumo** » Tue Mar 15, 2016 8:55 pm

My favorite dishes from the local cuisine, would be the next ones:

"Carne en Chile Pasilla"
It's a chili stew made with either beef or pork, potatoes, 'nopales' (a kind of cacti), green tomatoes and 'Pasilla' pepper.

(although I barely eat it as of lately, due to my gastritis

).

"Cemita Poblana"
Is a kind of sandwich made with crunchy bran bread, 'Quesillo/Oaxaca' cheesse, avocado, 'Papalo' and some other filling of choice (usually pork 'Milanesa').

"Molote"
A kind of a mix of 'Quesadilla' and pasty, deep fried and with different fillings of choice. I'm specially fond to those filled with cheesse. They can be served with a bit of cream and some mexican spicy sauce (that I don't use as of lately, again, due to gastritis).

And as dessert, I'm totally in love with a kind of cookie known as:

"Tortitas de Santa Clara".
It's a soft cookie that features a delicious and very sweet topping of milk and 'Pepita' (pumpkin seed) cream.

sigma · Post by **sigma** » Mon Jul 11, 2016 5:24 pm

By the way, I have today for the first time in my life tried fried potatoes with cheese (I usually only eat spaghetti with cheese). That is, I tried to cook Poutine (i.e I wanted to eat Putin

).
I cooked french fries in the fryer, which I sprinkled different kinds of cheese and poured spicy sauce and added a little fried onions.

So, what was the ingredients:

New potatoes
Cheese:
(unfortunately I could not find even in expensive grocery boutiques Quebec cheddar cheese curds)
Gruyere cheese cave extracts 49% 12 months EMMI
Parmigiano-Reggiano
Mozzarella
Gouda cheese
Bryndza
Feta
Texan Chilli BBQ sauce ENCONA
Onion
Salt

I want to say that it is unusual and very tasty

The best thing with gouda cheese in my opinion.

Tunnelcat · Post by **Tunnelcat** » Sat Jul 16, 2016 8:26 pm

THAT dish sigma, will be guaranteed to clog your arteries. You're getting as bad as Americans eating that stuff.

However, my favorite is potato skins. Bake some smaller Russet or brown-skinned potatoes for a couple of hours at 350 degrees Fahrenheit or 176 Celsius. Take them out of the oven and let them cool enough to handle, then cut each potato in half and scoop out the insides leaving the skin and about 2 or 3 millimeters of inner potato, making a little potato boat. Save what you scooped out and put into a container and store in the refrigerator for some other meal later, like mashed potatoes. If you have a hot oil fryer, dip those hollowed out skins in the frying oil until they turn crispy and light brown, not burned. If you don't have a hot oil fryer, coat the skins with butter and broil in the oven until they turn light brown and crispy. They have to be nice and crispy to be good. Drain the skins of excess oil or butter on a towel or rack and then fill up the hollow potatoes with a mix of cheddar and mozzarella cheeses. Top that with lots of bacon pieces and sliced green onions and then place them onto a shallow pan and put under a hot oven broiler until the cheese has thoroughly melted and bubbling. Remove from oven and let cool for a minute or two and enjoy. It's a lot of work for a snack, but nothing good is ever easy.

sigma · Post by **sigma** » Sat Jul 16, 2016 11:09 pm

That sounds interesting. Not sure I got this recipe from the first time as it is necessary, but I'll try to cook something like. THX

sigma · Post by **sigma** » Thu Sep 15, 2016 1:08 pm

Somebody likes to gather mushrooms and to cook meals of wild mushrooms? It would be interesting.

Alter-Fox · Post by **Alter-Fox** » Thu Sep 15, 2016 3:21 pm

Just remember there's no such thing as an old mushroom hunter.

Sweet thread that I missed somehow, I'm gonna have to try and dig up some of my family's old Czech recipes.

sigma · Post by **sigma** » Fri Sep 16, 2016 1:43 am

And by the way I like to gather mushrooms, even more than cooking.
I hope these mushrooms you are growing just as we have. Many, anywhere, for free.
I filmed an old mobile phone, so not very good quality

I have as simple as a favorite recipe.

Ingredients:

Boletus (or aspen) - 6 Pieces
Onions - 1
Carrots - 1
Potatoes - 2 pieces
Garlic - two cloves
Vermicelli - 1.5. spoons
Vegetable oil - 1 tbsp. a spoon
Bay leaf, pepper, salt - to taste

1. Thoroughly rinse the mushrooms under running water and cut them into pieces. Put the mushrooms in a pan of salted water, bring to a boil and simmer for 40 minutes. The foam should be removed. Mushrooms are ready when they are sinking.
2. Cut potatoes into cubes and drop into the broth. Throw a bay leaf and pepper.
3. While the potatoes are cooked, fry in a pan onion and grated carrot.
4. Then send the vegetables in the soup. Add the grated garlic.
5. Add the vermicelli, 5 minutes later the soup is ready. Cover the pan with a lid and let stand for 15-20 minutes, serve it hot, sprinkled with fresh herbs.

Here's how it looks to me. As a drink I like kvass. Now I'm gonna eat it all

With great interest, I would like to try your family's old Czech recipes.

Alter-Fox · Post by **Alter-Fox** » Fri Sep 16, 2016 12:23 pm

I thought you might.

That soup looks good -- if I can find a place to get the mushrooms I'll give it a try.

sigma · Post by **sigma** » Fri Sep 16, 2016 3:15 pm

Alter-Fox wrote:I thought you might.
That soup looks good -- if I can find a place to get the mushrooms I'll give it a try.

Well.

Alter-Fox · Post by **Alter-Fox** » Fri Sep 16, 2016 7:17 pm

I'm gonna have to find some time to make some of those Czech recipes then -- I'm usually working in the evenings so it could take a few weeks.
But the Czech part of my family is in town for a few days, I might be able to get something out of them in the meantime.

...
I just saw your pelmeni and I may have to try those first... I freakin' love those things, and there's no place to get them around here.

LightWolf · Post by **LightWolf** » Fri Sep 16, 2016 7:38 pm

I like most non-spicy Italian

Alter-Fox · Post by **Alter-Fox** » Fri Sep 16, 2016 10:51 pm

LightWolf wrote:I like most non-spicy Italian

I'm not such a fan of italian or french food, I prefer greek.

But if I was going to give you a list of all the nations I love to eat, it would be a mile long. Not surprising when I'm from Winnipeg.

The top of that list would have to be Thai food when it's done authentically. Problem is most mass-market chains get it horribly wrong, I've only ever found one that does it right. Better to look for a locally-run restaurant wherever you are.
...
One thing I had the chance to try recently was Somali food. It's a very interesting mix of oriental, african and mediterranean, and definitely worth paying for if you can actually find it.

LightWolf · Post by **LightWolf** » Sat Sep 17, 2016 8:52 am

Alter-Fox wrote: I've only ever found one [mass-market chain] that does [Thai food] right.

Which one?

Alter-Fox · Post by **Alter-Fox** » Sat Sep 17, 2016 9:35 am

It's called Wok Box, although I don't know if the states has it. But if you don't like spicy you'd probably not like it anyway.

sigma · Post by **sigma** » Sat Sep 17, 2016 9:37 am

Alter-Fox wrote:I just saw your pelmeni and I may have to try those first... I freakin' love those things, and there's no place to get them around here.

Honestly, every time I can not believe that in the world there are people who have never tried Russian pelmeni. Well, all happens the first time

It is a pity that there is no Russian restaurants in Wisconsin. Apparently, you have to order or make yourself on the above recipe, as close as possible to the original.
All I can do more, I can only advise you how to properly to enjoy this dish.
First, we drink 50 grams of vodka. ONLY cold Russian vodka and nothing other. Then hot pelmeni. Then pelmeni with sour cream. Then sturgeon well complements and emphasizes the taste. Then pelmeni with sour cream again. And this delight comes to an end cranberry juice.

And, I already ate it

Alter-Fox · Post by **Alter-Fox** » Sat Sep 17, 2016 9:40 am

Wisconsin? I'm in Winnipeg.

I could probably find a Russian restaurant if I looked really hard. This is Winnipeg. But even if I did it would be too expensive for me right now. Google turns up near-empty.

The closest I've found is a Georgian restaurant with a few Russian dishes and no pelmeni.
I've had pelmeni once, and I've been on a quest for more ever since.

Your recipe is the best bet I've found.

LightWolf · Post by **LightWolf** » Sat Sep 17, 2016 9:50 am

Alter-Fox wrote:Wisconsin? I'm in Winnipeg.

Stuff has been mis-translated before between Russian and English. *recalls an E&C discussion that could have found itself in NHB*

sigma · Post by **sigma** » Sat Sep 17, 2016 9:55 am

Alter-Fox wrote:Wisconsin? I'm in Winnipeg.
I could probably find a Russian restaurant if I looked really hard. This is Winnipeg. But even if I did it would be too expensive for me right now. Google turns up near-empty.

The closest I've found is a Georgian restaurant with a few Russian dishes and no pelmeni.
I've had pelmeni once, and I've been on a quest for more ever since. Your recipe is the best bet I've found.

Of course, Winnipeg, I misspoke. Almost like Winnie the Pooh, it is necessary to memorize

I'm glad you enjoyed it. Try it necessarily, you'll remember it for a lifetime

Georgians make khinkali, not pelmeni. Pelmeni are much more delicate taste.

sigma · Post by **sigma** » Tue Sep 20, 2016 12:53 am

By the way. For some reason I remembered the army rations

One day I was sent to explore, and I was given dry rations. There was a bank with canned rice porridge with meat, biscuits, condensed milk and a pack of cigarettes (it's 1994, it is now much better). In fact, this can munch only a very hungry person.
Woodchip, do you remember what you were given?
Maybe someone else had a similar experience?