Am. Bf. Cont'd...

by Chris... on Oct 10, 2008 3:28 PM EDT in Cafe Happy Hour! Comment 192 comments

As an addendum to my post below about the emergence of a Mexican cycling team at the top level of Europe, and because it's Friday, here are my top five best cuisines in the world.

Italian (I'm biased)
Chinese -- kind of cheating, because it encompasses about ten different subsets. If you insist on a singular region, let's say Sichuan.
Mexican
Thai
Spanish. I'd prefer to say Japanese here, but it's not quite diverse enough to pass the marooned-on-an-island test.

We'll start a second thread around 300 comments or so.

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Shall I kick off then?

1. Chinese — I am SERIOUSLY addicted to sweet and sour. I could eat it all day.
2. Moroccan — I love the flavoursome sauces, the creamy and minty tastes and the interesting combinations of ingredients.
3. Italian. Nothing better than sun dried tomatoes.
4. Thai. Totally swayed by the business lunch I got taken on the other day. Exquisite, especially the duck.
5. Russian — maybe an odd choice to some but if you’re in London you must dine at Nikita’s. Warming, wholesome dumplings, scrummy stroganoff and mouth watering cakes. Just be careful of the free vodka. I learnt my lesson.

by Albertina on Oct 10, 2008 3:43 PM EDT reply actions 0 recs

Chinese=Thai=Mexican=Indian=...

“Weird meat, funny music, side of rice.”
- Barney

by cg. on Oct 10, 2008 3:56 PM EDT reply actions 0 recs

Indian...

Hm, I could easily swap out Thai for Indian. Also just off the list is Lebanese.

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 3:59 PM EDT up reply actions 0 recs

I'd never had Indian

Until I had it 3 times in small villages while cycling across Wales …. go figure

very tasty!

by cyclingchallenge on Oct 10, 2008 4:30 PM EDT up reply actions 0 recs

I had it 3 times in small villages while cycling across Wales

You stopped three times in one afternoon?

pounding along in three ratios like a sonata
like a Ritter with pommelled scrotum atra cura on the step
Botticelli from the fork down pestling the transmission
tires bleeding voiding zeep the highway

by fmk on Oct 10, 2008 4:43 PM EDT up reply actions 0 recs

north - south :)

but I am slow

by cyclingchallenge on Oct 10, 2008 4:44 PM EDT up reply actions 0 recs

You stopped three times in one day?

pounding along in three ratios like a sonata
like a Ritter with pommelled scrotum atra cura on the step
Botticelli from the fork down pestling the transmission
tires bleeding voiding zeep the highway

by fmk on Oct 10, 2008 4:47 PM EDT up reply actions 0 recs

yep

by cyclingchallenge on Oct 10, 2008 4:51 PM EDT up reply actions 0 recs

But in Wales? Why? It’s full of … Welsh people. And rain.

pounding along in three ratios like a sonata
like a Ritter with pommelled scrotum atra cura on the step
Botticelli from the fork down pestling the transmission
tires bleeding voiding zeep the highway

by fmk on Oct 10, 2008 4:57 PM EDT up reply actions 0 recs

English cuisine

Well, lets say that Indian food looks REAL good right quick there. Best Indian food I’ve had has been in hole in the wall joints in England — even over Bangalore.

by hkbirke on Oct 11, 2008 12:23 AM EDT up reply actions 0 recs

click me

pounding along in three ratios like a sonata
like a Ritter with pommelled scrotum atra cura on the step
Botticelli from the fork down pestling the transmission
tires bleeding voiding zeep the highway

by fmk on Oct 11, 2008 5:45 AM EDT up reply actions 0 recs

Oh god, that's brilliant

thank you, thank you, thank you.

by JFS_PGH on Oct 12, 2008 11:35 AM EDT up reply actions 0 recs

And...

Hot weather food
1. Indonesian
2. Chinese as served in Indonesia
3. South Indian

cold weather food
1. Swiss
2. Dutch

Anytime
1. Normandy
2. Tuscany
3. Thai
4. rest of France, rest of Italy

by JFS_PGH on Oct 12, 2008 11:42 AM EDT up reply actions 0 recs

and mexican and american-italian are, by now, US food.

Not foreign. Like curry in london. Despite that wonderful link from fmk.

by JFS_PGH on Oct 12, 2008 11:44 AM EDT up reply actions 0 recs

No fans of HIMYM

out here?
… Anyone? Anyone?

by cg. on Oct 10, 2008 5:42 PM EDT up reply actions 0 recs

mmm

1. Mexican
2. Mexican
3. Indian
4. Mexican
5. Everything else, it’s all good! :)

by gregm on Oct 10, 2008 3:59 PM EDT reply actions 0 recs

01 Turkey/Greece – tzatziki , baklava, kebab, falafel
02 Japan – curry, sushi, ramen
03 Italy – Mario
04 France – yes it’s not food, but their café culture is unparalleled
05 Mexico – cheep spicy food is always good in my book

by OctaBech on Oct 10, 2008 4:01 PM EDT reply actions 0 recs

Oh baklava!!!! Divine.

by Albertina on Oct 10, 2008 4:14 PM EDT up reply actions 0 recs

I find the Lebanese baklava to be better

by Hons on Oct 10, 2008 5:32 PM EDT up reply actions 0 recs

uh oh

here comes the great baklava flame war of 2008…

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 5:33 PM EDT up reply actions 0 recs

sweet :-)

You got marshmallows, right?

by gavia on Oct 10, 2008 5:34 PM EDT up reply actions 0 recs

always :-)

by Albertina on Oct 10, 2008 6:15 PM EDT up reply actions 0 recs

The best baklava I ever had was in Jerusalem

by Albertina on Oct 10, 2008 6:15 PM EDT up reply actions 0 recs

Sushi!

then….
Mexican, Indian, Middle Eastern and Italian.
And the spicier the better!

by Veloki on Oct 10, 2008 4:10 PM EDT reply actions 0 recs

Well, here's mine

French
American
Mexican

Food that makes me gag:
rice
fish
broccoli,
etc.

"The world is a mess and I just need to rule it." Dr. Horrible

by bethie on Oct 10, 2008 4:19 PM EDT reply actions 0 recs

Gagging foods?

Cucumber and melon.

by Albertina on Oct 10, 2008 4:38 PM EDT up reply actions 0 recs

pickles

by cyclingchallenge on Oct 10, 2008 4:39 PM EDT up reply actions 0 recs

by OctaBech on Oct 10, 2008 4:41 PM EDT up reply actions 0 recs

Oh noes

Sorry, just noticed that this might be taken as an innuendo; gagging on sausage.

It was not my intention. :(

by OctaBech on Oct 10, 2008 4:47 PM EDT up reply actions 0 recs

the boy doth protest too much, methinks

pounding along in three ratios like a sonata
like a Ritter with pommelled scrotum atra cura on the step
Botticelli from the fork down pestling the transmission
tires bleeding voiding zeep the highway

by fmk on Oct 10, 2008 4:48 PM EDT up reply actions 0 recs

Honestly, I do have standards when it comes to humour

The truth is that I just can’t stand sausages, especially not the big thick German ones or those filled with blood.

This unidentifiable meat mass forced into intestines(what sick person invented this?) just doesn’t do it for me.

by OctaBech on Oct 10, 2008 5:00 PM EDT up reply actions 0 recs

nah

not a sausage fan either. if i were to un-vegetarian ever, sausage would still be waaaay out of bounds.

when i go to authentic mexican tacquerias, i skim very fast over some parts of the menu. not for me.

by gavia on Oct 10, 2008 5:33 PM EDT up reply actions 0 recs

There's much to be said for German sausages and mashed potatoes

With a side of kraut and a couple liters of the brauhaus’ finest. That my friend is heaven. Unless of course you are vegetarian. But if you are a vegetarian in Germany, you are probably bound to die a slow painful death :)

If I just had one more gear, I...

by SpunOut on Oct 10, 2008 6:03 PM EDT up reply actions 0 recs

I love sauerkraut, in contrast to most people.

And German beer? Yum. Last time I went to the Great British Beer Festival I spent most of the afternoon by the little German beer bar. Kinda wrong but hey.

by Albertina on Oct 10, 2008 6:17 PM EDT up reply actions 0 recs

lol

The beer is vegetarian, though. Yum :-)

They fed me a lifetime’s worth of brussel sprouts when I lived in Vienna. But it was all good. I loved the wine, beer, cheese, pastries, eh, so many things.

by gavia on Oct 10, 2008 8:46 PM EDT up reply actions 0 recs

especially not the big thick German ones or those filled with blood.

Now that is an innuendo

by Hons on Oct 10, 2008 5:34 PM EDT up reply actions 0 recs

Oh no, not this!

It will trigger another post.

If I just had one more gear, I...

by SpunOut on Oct 10, 2008 6:04 PM EDT up reply actions 0 recs

I've always wondered about vegetarianism and blood consumption...

…ever since, as a kid, I read about the Masai bleeding cattle periodically, rather than killing them. I mean, it’s clearly not vegan. But if you get over the “yuck” factor, it’s an interesting idea. It seems like its not very painful (you know how your scalp can bleed like crazy from even a painless cut). And it is not as resource intensive as meat, and not lethal. Probably at least as trophically efficient as milk and milk products, and possibly more so, because breeding isn’t required.

Granted, modern blood sausage is probably all from slaughter, but a) it needn’t be and b) if you’re going to kill something, using it all up seems like a righteous sort of idea (if that’s the sort of thing you get righteous about). Also, you get a lot of iron and flavor, so 50% or more of the sausage (by weight) can be rice or some other binder, and it still seems like a sort of meat, even with low animal content.

According to this site, bleeding of cattle was also part of Irish farming. (“Selection may even be for animals able to withstand regular bleeding to supply blood for human consumption which was important in the Kerry cattle of Ireland at the beginning of the 20th century and is still important in the herds of cattle belonging to the Masai tribesmen of Kenya.”)

I try to taste blood sausages in various places, and have found some pretty good ones. The Azores have a variant that varies from maker to maker, but (by taste) seems to generally have some white pepper, black pepper and cloves, and maybe something juniper-like. It’s always served grilled, with a side of fresh pineapple. Morcilla is also pretty interesting. Boudin noir? Better (so far) than my experience with English black pudding, though in theory it’s about the same concept. I think it’s the oatmeal (stodgy rather than chewy-gummy when fried).

As for other bits…
brains: yummy but not safe or available in the mad cow / scrapie era. They probably burn them as infectious waste by now.
kidney: too much soaking and blanching if you don’t want to be highly aware of their source. But, again, a little goes a looong way.
sweetbreads: yum.
chitlins: they were properly called shitlings for a reason, before the name was bowdlerized. Lots of hot sauce required.

by JFS_PGH on Oct 12, 2008 12:16 PM EDT up reply actions 0 recs

eh, no thanks

Gav <—— vegetarian

by gavia on Oct 12, 2008 1:04 PM EDT up reply actions 0 recs

I'd eat everything in that case...

Well, at least I’d take a nibble. Intestine, stomach, and gland meats aren’t usually my cup of tea.

by The Team Chef on Oct 10, 2008 5:14 PM EDT up reply actions 0 recs

You should try an Orthodox Easter

After fasting through Good Friday and Easter Saturday (and having some odd restrictions on the preceding days), everyone goes to a midnight service then comes back to a soup made from the dodgier parts of a whole lamb. Lungs, blood vessels and the like. It’s surprisingly tasty when you’re hungry. Next day you get up early to spit roast the lamb carcass, alongside a sort of homemade sausage made by stuffing the other funny bits inside the cleaned out gut. At least the men sit turning the spit, helped by lots of glasses of raki, while the women do the rest of the dinner. Peeling vegetables and the like.

by Monty. on Oct 10, 2008 5:28 PM EDT up reply actions 0 recs

Very cool.

That is what makes food so special, especially amongst other cultures . Unfortunately, the traditional American upbringing is devoid of these wonderful eating rituals.

by The Team Chef on Oct 10, 2008 5:43 PM EDT up reply actions 0 recs

You Orthodox?

I went to an orthodox service on their last Christmas. Loved it. I adore all the music and ceremony. And the meat sounds like a good extra!

by Albertina on Oct 10, 2008 6:19 PM EDT up reply actions 0 recs

Nah

but lived in Greece for a couple of years. Was it a normal Orthodox Christmas or one of the hardcore factions that still works on the Julian calendar?

by Monty. on Oct 10, 2008 6:35 PM EDT up reply actions 0 recs

Er, I think it was normal...the first week of January.

It was Russian.

by Albertina on Oct 10, 2008 6:37 PM EDT up reply actions 0 recs

Normal depends

some orthodox have it on 25th December, others on 7th January. I don’t know which is more popular. Easter is even more mixed up. Not only do they have it on a different day to the Catholics, but there are a couple of competing factions in the orthodox church. I cna’t remember right now what the others are called; think of them as orthodox orthodox and heterodox orthodox.

by Monty. on Oct 10, 2008 7:01 PM EDT up reply actions 0 recs

we have both factions right here in Pittsburgh.

They sometimes get a bit snippy with each other, but also trade recipes. I so love this city.

by JFS_PGH on Oct 12, 2008 12:19 PM EDT up reply actions 0 recs

Ugggghhhh!

Don’t get me wrong – I’m certainly a fan of proteins but, seriously, ick!

by cg. on Oct 10, 2008 5:43 PM EDT up reply actions 0 recs

Now the contents of the case I gag on!

by Veloki on Oct 10, 2008 6:30 PM EDT up reply actions 0 recs

+1

I simply do not understand melon.

by gregm on Oct 10, 2008 4:41 PM EDT up reply actions 0 recs

Hurrah! So I'm not alone!

All my friends say “but it doesn’t taste of anything” which annoys the hell out of me. If it didn’t taste of anything I’d eat it.

by Albertina on Oct 10, 2008 6:20 PM EDT up reply actions 0 recs

I don't understand why people put up with tasteless or rank or slimy or unripe melons

If they are not one of the most intense fruit flavors and perfumes you have experienced, you’re paying for an idea, not for the real deal. Same with figs. Bring them back, pitch a fit.

If someone gave you a dried-up orange or an apple gone brown, or a pale tomato that tasted like styrofoam with hints of mold at the stem end, you’d know something was wrong.

Charentais are hard to ruin, and usually shipped ripe. If you don’t like a ripe charentais, you don’t like melon. Otherwise, you quite possibly just dislike crappy fruit.

by JFS_PGH on Oct 12, 2008 12:26 PM EDT up reply actions 0 recs

Hm

so the broccoli sushi roll is pretty much the bottom of the barrel then?

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 4:40 PM EDT up reply actions 0 recs

gag!

"The world is a mess and I just need to rule it." Dr. Horrible

by bethie on Oct 10, 2008 4:53 PM EDT up reply actions 0 recs

Define American

Are you meaning southern food? I can’t really think of anything else that would be considered American.

If I just had one more gear, I...

by SpunOut on Oct 10, 2008 4:58 PM EDT up reply actions 0 recs

Burgers and Fries, baby

Meat and potatoes. Steak and Salad. Fried chicken and mashed potatoes and gravy. Anything fried in lard and then salted. You know, American food.

"The world is a mess and I just need to rule it." Dr. Horrible

by bethie on Oct 10, 2008 5:13 PM EDT up reply actions 0 recs

and

dipped in chocolate?

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 5:15 PM EDT up reply actions 0 recs

chocolate for dessert

sure.

"The world is a mess and I just need to rule it." Dr. Horrible

by bethie on Oct 10, 2008 5:20 PM EDT up reply actions 0 recs

We had In and Out Burgers today

and I though of this thread while eating.

"The world is a mess and I just need to rule it." Dr. Horrible

by bethie on Oct 11, 2008 5:13 PM EDT up reply actions 0 recs

American cheese?

by Monty. on Oct 10, 2008 5:29 PM EDT up reply actions 0 recs

American cheese, not really cheese is it? Doesn't taste like it.

If I just had one more gear, I...

by SpunOut on Oct 10, 2008 6:05 PM EDT up reply actions 0 recs

Make room for some cajun cookin' :-)

I googled it, it must be true.

by flying dog on Oct 10, 2008 9:36 PM EDT up reply actions 0 recs

I live on rice, fish, brocoli, etc.....

You can pass your servings on to me.

by Veloki on Oct 10, 2008 6:29 PM EDT up reply actions 0 recs

One man's pleasure

is another man’s poison. Here ya go, Veloki! :-)

"The world is a mess and I just need to rule it." Dr. Horrible

by bethie on Oct 10, 2008 7:18 PM EDT up reply actions 0 recs

oops that didn't come out right

your pleasure…my poison…etc.

"The world is a mess and I just need to rule it." Dr. Horrible

by bethie on Oct 10, 2008 7:18 PM EDT up reply actions 0 recs

Thanks - ummm yummy

by Veloki on Oct 10, 2008 10:03 PM EDT up reply actions 0 recs

if you'll share with me :-)

yum, i heart me some broccoli.

by gavia on Oct 10, 2008 8:47 PM EDT up reply actions 0 recs

And yeah I'll share with you! :-)

by Veloki on Oct 10, 2008 10:04 PM EDT up reply actions 0 recs

I juice all my veggies

get ’em down quicker that way.

"The world is a mess and I just need to rule it." Dr. Horrible

by bethie on Oct 11, 2008 5:12 PM EDT up reply actions 0 recs

Two lists here

a food list:

1 Greece/Turkey – Lots of lamb, souvlakia, sweet sweets smothered in honey
2 Belgium – Chip vans with a choice of a hundred different mayonnaises
3 Italy – Meatballs
4 Thai – all those non-macho curries
5 Hungary – well somewhere that does lots of stews and soups. One pot meals with lots of bread for dunking.

and a coffee list:

1. Italian – best espresso in the world
2. Turkish – the grittiness is an acquired taste. But the best Turkish coffee I ever tasted was in a grotty little cafe in the middle of Paris. The added cardamom made it extra special.
3. French – Could easily match Italian if they didn’t insist on adding too much water.
4. German – The coffee is nothing special, but add a huge dollop of proper cream on top and a plate full of sticky cakes and you soon forget.

by Monty. on Oct 10, 2008 4:20 PM EDT reply actions 0 recs

coffee list .... nice touch

Beer:

1. Belgium – anything by a trappist monastery
2. Belgium Beer – something blonde
3. German
4. Czech
5. More Belgium beer

by cyclingchallenge on Oct 10, 2008 4:23 PM EDT up reply actions 0 recs

Ah, Belgium

the only country where every beer has its own, specially shaped, glass. While kids in the rest of the world are learning to put the square block in the square hole, baby Belgians are carefully trying to not pour the Chimay in the Duvel glass.

by Monty. on Oct 10, 2008 4:34 PM EDT up reply actions 0 recs

ha yes - their beer glasses are an art

It is amazing the inventory of beer glasses in even the tiniest of bars.

And any bartender knows he will be fired if his glass doesn’t match the beer

by cyclingchallenge on Oct 10, 2008 4:39 PM EDT up reply actions 0 recs

lol

Vienna was like that, too. I never did master the mysteries of the glassware. I just took what was offered. And another, danke sehr.

by gavia on Oct 10, 2008 5:23 PM EDT up reply actions 0 recs

even glasses for each flavor of

lambic?

by JFS_PGH on Oct 12, 2008 1:56 PM EDT up reply actions 0 recs

Turkish coffee

big, big ups. Improbably, my best experience was in the Pike Place market, on the same block as the original Starbucks store. Somehow, methinks the wrong brand went viral.

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 4:42 PM EDT up reply actions 0 recs

+1… now if I can only remember what that place was called.

South Indian coffee with chicory rules too :)

by hkbirke on Oct 11, 2008 12:26 AM EDT up reply actions 0 recs

turkish

I studied abroad in Vienna. Turkish coffee, yum. The first time, it confused me. After that, it was all quite fabulous. Viennese coffee is a beautiful thing all the way around.

Italian. Duh.

Though, not Italian, the House of Gav brews up a damn good shot of espresso.

by gavia on Oct 10, 2008 5:23 PM EDT up reply actions 0 recs

i like the coffee list

1. Italian espresso
2. Italian espresso
3. Italian espresso
4. Turkish
5. Dutch – yes, Dutch, in one of those nice cafes in Amsterdam…

by nickel17 on Oct 10, 2008 8:52 PM EDT up reply actions 0 recs

+1 frites with garlic mayo or pindakaassaus

unless you’re talking weight, and then, +10, I’m afraid.

by JFS_PGH on Oct 12, 2008 1:53 PM EDT up reply actions 0 recs

Being of Welsh Ancestory .....

I’ll not put it on my food list

1. Italian – miles ahead of the others
2. Savoyarde – rustic cheeses, local kills/meat, creams, Fondue, etc
3. Thai – noodles!
4. Mexican – here somehow the Swiss even manage to make Mexican food expensive
5. Belgium beer – Duvel is a meal!

by cyclingchallenge on Oct 10, 2008 4:28 PM EDT reply actions 0 recs

hurrah for the Welsh!

how about some Welsh rarebit? mmmm…

and you can watch the ever-pretentious James Barber make it here

or watch Mark Bittman of the NY Times make it here

by nickel17 on Oct 10, 2008 8:58 PM EDT up reply actions 0 recs

but alas...

being stuck with a gluten-free diet, beer laden delicacies on proper toast are a thing of the past…

so really my list would be a wish list sigh

by nickel17 on Oct 10, 2008 9:00 PM EDT up reply actions 0 recs

Whole Foods has great gluten free flour that makes real bread.

I don’t have problems with the stuff, but I have tried it while staying with friends. Took seconds on the muffins, and on the brownies, and on the bread.

I looked it up for you, and it must be this stuff:
365 Every Day Value™ Gluten Free All Purpose Baking Mix
or
Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix

from this PDF (they have a list for each store).

And it turns out that some beers are actually low- or no-gluten.

They also spoke highly of the pancake mix, not sure if it was the 365 or the Bob’s red mill.

Happy eating.

by JFS_PGH on Oct 12, 2008 12:37 PM EDT up reply actions 0 recs

Reading down the list, there are two brands of sorghum beer

by JFS_PGH on Oct 12, 2008 12:38 PM EDT up reply actions 0 recs

thanks for the info!

Whole Foods does have some good products. i’ve pretty much given up on bread – usually has fillers and it’s not quite the same as the real thing plus you have to toast it to make it edible. Bob’s Red Mill is also good for a number of products. the difficult thing about being celiac is that gluten gets into so many foods and kitchens are easily contaminated with it which puts a definite crimp in the dining out and dinner parties. I’m usually fine with it now, but occasionally i get a hankering for some things for which there is no substitute, like a good baquette, bleu cheese, traditional beer, or a chocolate chip cookie that doesn’t fall apart if you look at it the wrong way ( with oatmeal!)…

by nickel17 on Oct 12, 2008 2:19 PM EDT up reply actions 0 recs

how about a minimally-baked cookie made with caramelized sugar?

Working off the list….Almond meal (lightly toasted), hazelnut shavings (untoasted for an oatmealy-texture), crushed quinoa flakes (ditto), maybe poppy seeds, trace of salt. Mix dry. Caramelize a lot of sugar, carefully add butter, stir into dry mix. Before it hardens, add lots of barely-sweetened chocolate. Let harden. It’d be as solid as those sesame-honey things, except without the overpowering sesame flavor. You could zap them briefly in the microwave to melt the choc. chips.

Not all blue cheese has gluten. Depends how the mold is cultured. If it isn’t cultured on wheat or rye bread, you’re fine. That last link also has a gluten free breadstick recipe.

by JFS_PGH on Oct 12, 2008 9:02 PM EDT up reply actions 0 recs

these "cookies"

sound quite tasty! how come you are so into this? are you celiac too?

the problem with bleu cheese is that you have to know how it’s cultured and labeling doesn’t always tell you what you need to know…

by nickel17 on Oct 12, 2008 11:47 PM EDT up reply actions 0 recs

devoted to everyone's stomach

not just my own (though that, too).

by JFS_PGH on Oct 17, 2008 5:41 AM EDT up reply actions 0 recs

PS

Bob’s is good because it’s simple and doesn’t have alot of fillers. that WF list is great! might be stopping by there this afternoon… :)

by nickel17 on Oct 12, 2008 2:22 PM EDT up reply actions 0 recs

Each store has a different list; put in your location for the applicable list.

Or you can call 2 days in advance and they can (supposedly) get what you need. And for rarebit, you’d toast it anyway.

by JFS_PGH on Oct 12, 2008 8:40 PM EDT up reply actions 0 recs

what exactly is welsh rarebit anyway?

i mean, i’ve heard of it, but never actually seen it.

help a girl out?

by gavia on Oct 10, 2008 9:14 PM EDT up reply actions 0 recs

it's a kind of

savoury cheddar cheese sauce over toast with various ingredients (depending on the recipe) like beer, mustard, Worcestershire sauce and such… actually very tasty. the kids version we had growing up had tomatoes sometimes, too – the beer version came later…

by nickel17 on Oct 10, 2008 11:23 PM EDT up reply actions 0 recs

or just chuck a slice of processed cheese on white bread. same difference only cheaper.

next i’ll explain out to make irish coffee using scotch whisky, instant coffee, white sugar and milk.

pounding along in three ratios like a sonata
like a Ritter with pommelled scrotum atra cura on the step
Botticelli from the fork down pestling the transmission
tires bleeding voiding zeep the highway

by fmk on Oct 11, 2008 5:48 AM EDT up reply actions 0 recs

hmmm...

that’s not the way i remember it…

by nickel17 on Oct 11, 2008 8:50 AM EDT up reply actions 0 recs

you put them all in your mouth...

and pump your cheeks in and out a few times before you swallow?

(Can’t find the viddy for that routine. Anyone?)

by JFS_PGH on Oct 12, 2008 12:43 PM EDT up reply actions 0 recs

You are almost right Chris

Just subsitute Korean for Chinese and include German and you’d be on the money. Of course I’m biased about the German food. Beer wise, Duenkel from Bavaria and Guiness. Coffee, of course espresso, there’s really only one choice.

If I just had one more gear, I...

by SpunOut on Oct 10, 2008 4:54 PM EDT reply actions 0 recs

Korean

I need to do some more research there. Early indications have been very, very positive. Way up on the cold noodles in summer.

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 5:15 PM EDT up reply actions 0 recs

Bulgogi, Kimchi, Short ribs

All good choices.

If I just had one more gear, I...

by SpunOut on Oct 10, 2008 5:39 PM EDT up reply actions 0 recs

Kimchi

What a perfect national food. So simple, so strange, so yummy. Unfortunately all I can find of it here is small jars for $6. Someday I need to find tim to go to Uwajimaya, our big Asian grocer.

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 6:31 PM EDT up reply actions 0 recs

I love Kimchi

and have been learning how to make my own. So far it’s just OK kimchi. It takes about a week to do each batch before you can taste it, so it’s a slow learning process.

by Veloki on Oct 10, 2008 6:33 PM EDT up reply actions 0 recs

hawaiian kimchi

not as hot and oh so yummy!!

by steph- on Oct 10, 2008 7:04 PM EDT up reply actions 0 recs

they sometimes have young ginger and young galangal there

DEFINITELY worth a trip. BTW, because kimchi is a kraut-equivalent product, do not automatically be alarmed if the jars are leaking or sticky.

by JFS_PGH on Oct 12, 2008 12:45 PM EDT up reply actions 0 recs

Well, The Team Chef has to weigh in on this one.

1. Italian (Pasta, Pasta, Pasta and a thousand other things. I could eat this cuisine every day for the rest of my life. Seriously.)
2. Thai (more noodles)
3. Chinese (Just not reheated)
4. Mexican (Scarf food, hangover tonic)
5. Japanese (Sashimi and sticky rice)
6. Indian (Curry, yum)
7. Persian (Lamb Kabobs and such).
8. French (could move up on the list, but the portions suck).
9. American (Steak, Hot Dogs, MacNCheese)
10. Spanish (Tapas and Paella).

Honorable mentions: All cuisines. I LOVE FOOD.

Really, now I must create a food related post for my for my blog (but first, I must finish my Stone Arrogant Bastard Ale and my prosciutto and arugula sandwich).

Mangia!

by The Team Chef on Oct 10, 2008 5:00 PM EDT reply actions 0 recs

Prosciutto and Arugula

Delicious. There’s an Eyetie joint here in the Old Pueblo that does a fantastic prosciutto and arugula pizza, brick oven baked of course with thin crust.

If I just had one more gear, I...

by SpunOut on Oct 10, 2008 5:04 PM EDT up reply actions 0 recs

prozoot

I notice people are making it fresh here these days, rather than simply importing it all. Yay!

I’m also deeply intrigued by the French and Spanish practices of curing meat for a long time. Ask the guys who I went backpacking with this summer.

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 5:18 PM EDT up reply actions 0 recs

I could go on about all the burrito places here, but that would make most jealous so I thought I would mention the prosc/arugula pizza

The Mexican food here is great but I’ve eaten so much that, forgive me for saying, I’m kinda burnt out. When I get back to Germany in February, it’s going to be one ginormous piece of schnitzel after another, followed with frites, and whatever local beer is plentiful.

If I just had one more gear, I...

by SpunOut on Oct 10, 2008 5:45 PM EDT up reply actions 0 recs

arugula on oven-baked pizza

is a wondrous thing. there’s a place nearby me that makes it. yum.

by gavia on Oct 10, 2008 5:47 PM EDT up reply actions 0 recs

throw a bit of good goat cheese and it's heaven

by lyne on Oct 10, 2008 5:48 PM EDT up reply actions 0 recs

uh-huh

lovely combination right there.

eh, speaking of all this food, i think i need to go fetch some dinner bits. the bread and the wine, in particular.

by gavia on Oct 10, 2008 5:49 PM EDT up reply actions 0 recs

Anyone who likes arugula and doesn't grow it...it really does grow like a weed.

One of the easy routes to more easy happiness.

by JFS_PGH on Oct 12, 2008 2:09 PM EDT up reply actions 0 recs

swiss air-dried beefs (and porks)

Bundnerfleisch, Walliserfleisch, Bresaola, trockenfleisch Rohschinken

by JFS_PGH on Oct 12, 2008 2:07 PM EDT up reply actions 0 recs

What is the name of this Eyetie joint you speak of?

by kalais on Oct 10, 2008 5:19 PM EDT up reply actions 0 recs

I see from your profile

That you live here too. It’s Zona 78. I haven’t tried anything else, but I can vouch for the pizza. Then after you’re done with that, there’s a gelato place next door. Something tells me that may have been on purpose.

If I just had one more gear, I...

by SpunOut on Oct 10, 2008 5:41 PM EDT up reply actions 0 recs

Gelato joints

are never accidental.

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 5:48 PM EDT up reply actions 0 recs

heart me some gelato

by gavia on Oct 10, 2008 5:49 PM EDT up reply actions 0 recs

I love Frost!

by kalais on Oct 10, 2008 6:44 PM EDT up reply actions 0 recs

"I could eat this cuisine every day for the rest of my life."

That’s basically the test. Not, what do you feel like having tonight.

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 5:16 PM EDT up reply actions 0 recs

I see, "if you were stranded on an island for the rest of your life..."

Linguini Frutti di Mare (mussels, clams, scallops, shrimp, lobster, crab, squid, swordfish, and shark). Add a bottle of Chianti. Oh, and a side of red chili peppers just in case I need to liven it up a bit. There, I’m set for life.

by The Team Chef on Oct 10, 2008 5:27 PM EDT up reply actions 0 recs

food?

Yum.

Italian.
Italian.
Italian.
Burritos.
Italian.
Chocolate.
Italian.
Burritos.
Chocolate.
Wacky Veghead Cali food
Italian
Burritos
Italian
Veghead Cali food
Italian.
Chocolate.

Uh…what was the question?

by gavia on Oct 10, 2008 5:26 PM EDT reply actions 0 recs

is someone trying to drop a hint

that what they really want for Christmas is a lifesize chocolate Cipollini.

by Monty. on Oct 10, 2008 5:31 PM EDT up reply actions 0 recs

ha :-)

can you wrap him in a burrito? that would work out great.

by gavia on Oct 10, 2008 5:32 PM EDT up reply actions 0 recs

We could even

make it hang like a toga.

by Monty. on Oct 10, 2008 5:40 PM EDT up reply actions 0 recs

Move chocolate closer to the top of the list

and you’re almost there.

by cg. on Oct 10, 2008 5:44 PM EDT up reply actions 0 recs

yes

it probably belongs first, actually.

followed by red wine.

by gavia on Oct 10, 2008 5:45 PM EDT up reply actions 0 recs

What, no marshmallow?

by Albertina on Oct 10, 2008 6:22 PM EDT up reply actions 0 recs

okay I'll have to admit that I don't really like marshmallows

it’s true

by lyne on Oct 10, 2008 6:24 PM EDT up reply actions 0 recs

You strange strange person....

by Albertina on Oct 10, 2008 6:38 PM EDT up reply actions 0 recs

I'm not a fan of marshmellows either

But I’m with you all on lovin’ chocolate!

by Veloki on Oct 10, 2008 6:40 PM EDT up reply actions 0 recs

lol

for me, marshmallows are completely situational.

by gavia on Oct 10, 2008 8:49 PM EDT up reply actions 0 recs

The correct situation being....?

by Albertina on Oct 11, 2008 6:56 PM EDT up reply actions 0 recs

Sitting in an oxygen tent in your hotel room, of course.

pounding along in three ratios like a sonata
like a Ritter with pommelled scrotum atra cura on the step
Botticelli from the fork down pestling the transmission
tires bleeding voiding zeep the highway

by fmk on Oct 11, 2008 7:03 PM EDT up reply actions 0 recs

Ah yes, around your camp fire. What could be better.

by Albertina on Oct 11, 2008 7:22 PM EDT up reply actions 0 recs

really tough to come down to only 5

but using the ‘if you were stuck on a desert island’

1. italian
2. chocolate, wine, cheese, fig spread and cherries
3. country french
4. chinese
5. thai or mediterranean
6. california fusion

yeah yeah I know it’s more than 5

by lyne on Oct 10, 2008 6:05 PM EDT reply actions 0 recs

What's fig spread?

and why mess with a fig, the most perfect fruit on this earth.

by Monty. on Oct 10, 2008 6:11 PM EDT up reply actions 0 recs

no no, there's this beautiful fig spread that is wonderful when spread on a tasty, crunchy slice of bread and topped with cheese

brie or neufchatel or….

absolutely yummy

by lyne on Oct 10, 2008 6:13 PM EDT up reply actions 0 recs

MMM I should also add fresh figs and prosciutto to that #2

or melon (I LOVE melon) and prosciutto

oh and some sauternes with that

by lyne on Oct 10, 2008 6:16 PM EDT up reply actions 0 recs

Is that fig spread

as in mashed figs, or fig spread as in jam?

by Monty. on Oct 10, 2008 6:37 PM EDT up reply actions 0 recs

sort of jam

by lyne on Oct 10, 2008 6:59 PM EDT up reply actions 0 recs

Savagery

Figs are sweet and sticky enough by themselves. The best ones leave your fingers covered in thick syrup.

by Monty. on Oct 10, 2008 7:03 PM EDT up reply actions 0 recs

It's like dried fig paste, hints of honey flavor, very intense.

A fresh fig is wonderful, but then winter comes. Dried figs are also good. Better than something trucked in, that has the shape of a fig and the price of 20 figs, and no taste whatsoever.

by JFS_PGH on Oct 12, 2008 12:48 PM EDT up reply actions 0 recs

i had

diced figs in a salad the other day – mmmm….

by nickel17 on Oct 12, 2008 2:26 PM EDT up reply actions 0 recs

my fig tree is valiantly trying to ripen a few before winter sets in.

I has done this every year, then frozen back to the ground, or nearly so. Only to come up with double the number of shoots, directly from the ground, in the spring.

by JFS_PGH on Oct 12, 2008 8:36 PM EDT up reply actions 0 recs

yum

i’ve had that.

i so heart me some french cheese. and i really really love boulangeries in paris. the cheese sandwiches are like the best food on the planet. after chocolate and italian, that is.

just bought chianti and ciabatta for dinner. yum.

by gavia on Oct 10, 2008 8:50 PM EDT up reply actions 0 recs

anyone ever had bonkbreaker bars?

the PB and J are fucking delicious.

indian
malaysian
Thai
Canadian bacon
Cheesburgers

by humbug1 on Oct 10, 2008 6:13 PM EDT reply actions 0 recs

No numbers 2-5 exist

- Italian

by ZoeRochelle on Oct 10, 2008 6:33 PM EDT reply actions 0 recs

CANADIAN

by plinytheelder on Oct 10, 2008 6:37 PM EDT reply actions 0 recs

What does that involve?

by Albertina on Oct 10, 2008 6:41 PM EDT up reply actions 0 recs

hola chica...

that armstrong thread just exploded!

by steph- on Oct 10, 2008 6:57 PM EDT up reply actions 0 recs

And

all of it vital information!

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 7:01 PM EDT up reply actions 0 recs

Why of course!

by Albertina on Oct 10, 2008 7:05 PM EDT up reply actions 0 recs

I mean where else can you learn about the famous...

Valverde Fondue?…right albertina?

by steph- on Oct 10, 2008 7:14 PM EDT up reply actions 0 recs

Where else indeed!

So when are we actually going to Murcia? How are you fixed tomorrow? ;-)

by Albertina on Oct 11, 2008 6:57 PM EDT up reply actions 0 recs

Canadian: maple syrup

and croques monsieur?

by cyclingchallenge on Oct 11, 2008 1:40 AM EDT up reply actions 0 recs

poutine!

by nickel17 on Oct 11, 2008 8:50 AM EDT up reply actions 0 recs

mmmmm...

by hkbirke on Oct 11, 2008 10:13 AM EDT up reply actions 0 recs

What does it involve you ask?

chu ben sous je prendrai une poutine ‘ec un michigan c’est bon en tabarnac!

by plinytheelder on Oct 11, 2008 12:01 PM EDT up reply actions 0 recs

on s'en va-tu chez schwartz?

je t’invite la p’tite!

by plinytheelder on Oct 13, 2008 12:20 AM EDT up reply actions 0 recs

eh ben mon grand, chu prete

by lyne on Oct 13, 2008 1:29 AM EDT up reply actions 0 recs

you mean...

Poutine??!?

http://www.homersteinweiss.com/blog/wp-content/uploads/2007/11/poutine.jpg

by JFS_PGH on Oct 12, 2008 2:11 PM EDT up reply actions 0 recs

I found local fresh organic goat cheese squeaky cheese in Ames IA

squeeeeeeek!

by JFS_PGH on Oct 12, 2008 2:13 PM EDT up reply actions 0 recs

that's it!

by nickel17 on Oct 12, 2008 2:24 PM EDT up reply actions 0 recs

Oh amazing!

by Albertina on Oct 12, 2008 2:53 PM EDT up reply actions 0 recs

Anyone else notice the "belle province" placemat?

Moi je préfère Lafleur hostie!

by plinytheelder on Oct 12, 2008 4:09 PM EDT up reply actions 0 recs

That does look good

by Monty. on Oct 12, 2008 4:37 PM EDT up reply actions 0 recs

i found it very insightful -wink-

by steph- on Oct 10, 2008 7:02 PM EDT reply actions 0 recs

I can't believe it took me this long

to find this thread:

1. Italian
2. “American comfort”
3. Mexican
4. Chinese
5. Indian

And chocolate is the thread that runs through the top 5.

by Katiek on Oct 10, 2008 9:42 PM EDT reply actions 0 recs

grilled seefood of almost any variety, but Salmon is first, then Mexican

then Indian, southern USA bbq, Vietnamese, Thai, Italian and Chinese (szechuen).

by Mr Van P on Oct 10, 2008 9:58 PM EDT reply actions 0 recs

BBQ!

So delicious. So unsustainable…

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 10, 2008 11:29 PM EDT up reply actions 0 recs

TEX-MEX!

Racing for Victory and Free Beer!

by DemonCats on Oct 10, 2008 10:41 PM EDT reply actions 0 recs

Followed by...

2. Vietnamese
3. Peruvian
4. Indonesian/Thai
5. BBQ/Rodizio

Racing for Victory and Free Beer!

by DemonCats on Oct 10, 2008 10:43 PM EDT up reply actions 0 recs

SUSHI.............

Racing for Victory and Free Beer!

by DemonCats on Oct 10, 2008 10:58 PM EDT up reply actions 0 recs

Hmm...

1. BBQ (Kansas City style)
2. Sichuan
3. Andalucian (lots of seafood, done simply)
4. Tandoori
5. South Indian

by hkbirke on Oct 11, 2008 12:31 AM EDT reply actions 0 recs

KC BBQ

Gates’ or Bryant’s?

by Steno on Oct 12, 2008 2:29 AM EDT up reply actions 0 recs

Not there often enough... unfortunately

Jack Stacks the last time (I didn’t get to pick — manager-types had to go to a fancy place). Bryant’s of course by preference :)

by hkbirke on Oct 13, 2008 9:10 PM EDT up reply actions 0 recs

128 comments and

no one mentions Ethiopian? Not much beats Injera bread and spicy lentils.

by mysterion on Oct 11, 2008 1:07 AM EDT reply actions 0 recs

I must go to DUKEM's on U St.!

There Whole Fried Fish is soooo tasty!

Racing for Victory and Free Beer!

by DemonCats on Oct 11, 2008 10:11 AM EDT up reply actions 0 recs

Mmmm

what’s the best on 18th st these days? I could never make up my mind.

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 12, 2008 2:04 AM EDT up reply actions 0 recs

Fair enough

8 years in DC totally sold me, and not just because all the waitresses were at least 6’ tall and beautiful. But it doesn’t quite make the marooned-on-an-island standard. less variety than Japanese.

"If writing too much about the Classics is wrong, I don't want to be right."

by Chris... on Oct 12, 2008 2:03 AM EDT up reply actions 0 recs

but then again if you are...

stranded on a desert island, you are only some soy sauce, wasabi and a hook away from never ending sashimi!!!

Racing for Victory and Free Beer!

by DemonCats on Oct 12, 2008 11:31 AM EDT up reply actions 0 recs

special mentions / iconic foods

Dutch herring; drop and salmiak “candy” (poison?)
Belgian mussels
Ethiopian doro wat on injera
Vienese Sachertorte (or dobostorte or ____ torte)
hungarian goulash, and salami
polish bigos (sp?)
Korean Kimchi, also Bi Bim Bap
Chinese…Dim Sum above all, especially chicken feet, tripe and turnip cake.
Japanese…Sushi above all (special mention the ramens and sobas)
Indonesian coffee
Vietnamese spring rolls, Pho
Spanish Jamon (and fresh OJ)
Best NOT to mention Filipino Balut (vegs, do not click this)
Ditto Lutefisk, which I’ll blame on the Norwegians [wink]
Swedish crayfish (akvavit, lingonberries)
Shared credit, Sweden & Norway: smoked salmon and lingonberries [hah!]
American food, soul style: greazy greens, cornbread, yams, ’Q
Swiss Rosti
Normandy crepes, galettes and cider

regional phenomena not-to-be-ignored:
All the cheeses of Europe
All the curries of Asia and Africa
All the moles
grape leaves
baba ghanouj
bubble tea [grin]
asian ices and ice creams [even funnier]

by JFS_PGH on Oct 12, 2008 1:38 PM EDT reply actions 0 recs

Have you tried mint tea ice cream?

It’s, er, odd…..

by Albertina on Oct 12, 2008 2:54 PM EDT up reply actions 0 recs

no, but I had thai basil ice cream.

Really pretty good.

by JFS_PGH on Oct 12, 2008 8:34 PM EDT up reply actions 0 recs

Strange culinary happening in the staff canteen today....

gnocchi with rice. I’m thinking the rice wasn’t really necessary…..

by Albertina on Oct 13, 2008 8:29 AM EDT reply actions 0 recs

huh

that does seem rather redundant. one or the other sounds good. but both? eh, maybe not.

by gavia on Oct 13, 2008 1:27 PM EDT up reply actions 0 recs

These are the people who refused my colleague potatoes with the veggie option

because the combination of foods would be bad for her health! Just so bizarre, our canteen.

by Albertina on Oct 13, 2008 6:30 PM EDT up reply actions 0 recs

New Mexican

As in that served in the state of New Mexico, not some sort of nouvelle cuisine (nueva cocina?) from the country of Mexico.

Josie’s. Santa Fe. Chiles rellenos, smothered green. The only time I ever ordered something different at Josie’s was the time I ate there twice in one day—not easy, since they were only open for lunch.

You can get things “smothered green” outside of New Mexico, but they never taste right—for some reason, chile verde just doesn’t seem to travel well.

by majope on Oct 14, 2008 9:05 AM EDT reply actions 0 recs

I spent a week there a couple of years ago

and loved it. The food is fantastic. I didn’t realize how different every southwestern state’s cuisine was. I was in Albuquerque and ate at several different places, each one was great. Plus it was one of the snowiest years ever, it was early April but there was still a ton of snow in the Sandias, like 10 feet or something, so I got to go snowshoeing up there! Anyways I’d go back to NM in a second.

by plinytheelder on Oct 15, 2008 4:59 PM EDT up reply actions 0 recs