Best national or regional cuisine?

If "Other," please post reply with a damned good explanation.

I mean seriously, don't you get different tastes for different things at different times? I know I do!

Theres no contest.

though, I'm less enthralled w/ Italian cuisine these days. I'd rather eat Vietnamese, Mexican or Indian.

Delicious.

So much good food here in the U.S.---and very varied from region-to-region.

Just, please - NO!! White trash food---yucchh.

n/t

Sorry, I can't stand cumin.

don't leave home without it.

.

Most of Persian cooking is pretty simple stuff, except for the stews. I like all Mediterranean-based cuisines, all Asian cuisines.

wierd southern dishes with very high fat content. It is a specific thing.

you are talking more about just American restaurant food.





http://www.neworleansshowcase.com/fs00115.html

quote:
If someone asked me what sets WhiteTrash cooking aside from other kinds of cooking, I would have to name three of the ingredients: saltmeat, cornmeal, and molasses. Every vegetable eaten is seasoned with saltmeat, bacon or ham. Cornbread, made with pure cornmeal, is a must with every meal, especially if there's pot liquor. And many foods are rolled in cornmeal before they are fried. Of course nothing makes cornbread better than a spoon or two of bacon drippings and molasses. For the sweetest pies and pones you ever sunk a tooth into, molasses is the one ingredient you can't find a substitute for. And a little bit of it, used on the side, can top off the flavors of most Southern food, even a day-old biscuit.

aloo gobi, fresh warm chappatis, curried anything, yum.

Lebanese. Aren't we talking hummous, baba ghanouj, tabouli, gyros, dolmades, falafel? I was under the impression they were the same. Help me!

of unique dishes, including Salat-eh-Olivieh, the world's best chicken salad (in my opinion), a rich, creamy chicken salad that was originally invented in a Moscow hotel, but has gradually become a popular dish in Iran. It is heavenly.

lots of white rice and onions.

The Lebanese foods you are talking about are shared in the Mediterranean areas by many of the local countries that use the same indigenous ingredients. Israelis and Greeks eat many of the same items.

They use basmati rice almost to the exclusion of any other kind of rice.
Most rice dishes include dried barberries (middle-eastern version of cranberries).

http://www.ee.surrey.ac.uk/Personal/F.Mokhtarian/recipes/

The "Salad-e Olovieh" is delicious.

Give me a good hearty bologny sandwich and a pack of hot pork rinds... wash it all down with a Root Beer and for dessert, SnoBalls!

Mmmmmm MMMmmmmm good.

what's with all the snobby fancy-pantses around here?

for nothing but a good relaxing afternoon with a 'mater sandwich and little debbies for food! Smile!

in bacon fat. Just pull the meat off the bones..with some nice crusty bread...YUM! Best fish ever.

cooked to perfection and shimmering.

It's probably lunch whereever most of you guys are from, but on the West Coast here, I've got over an hour to go, and all this is making me hongry!

the image of eggs swimming in a POT of animal fat....eeew.... fried in a pan with some fat is one thing, swimming in it... :puke:

and fried eggs taste better when saturated in a great pool of it.

but it should be used judiciously.
I make a great Northern Italian soup with bacon, garlic, cabbage, chicken stock & pasta. It's not the same without the bacon. I've tried it as a vegetarian soup, and it's missing that special ingredient...bacon/bacon fat.

yummmmmmmmmmmm...

and making completely marketing driven "virtuous lifestyle" purchases to make themselves feel superior to others.

I don't think they are mutually exclusive.

just joking, i was reminded of an article in the farm bureau newsletter this month about the power of marketing versus facts and how chipotle grill has placemats touting its "cruelty free" pork and how its "happy pigs" end up in your burrito.

eom.

:rofl:

I've never had any Thai food I didn't like.

as a national cuisine since it changes depending on the region of the country you are in. That being said, I pretty much like all those choices...except I don't know what you mean by "white trash" cuisine...and I find even using that descriptor somewhat offensive.

you're right---I think it is offensive too.


"changes depending on the region of the country you are in."--This is so true. Especially American cuisine.

Steak House falls into the same category as KFC and Hardee's.

Tuscany. It was comprised of chicken and potatoes. Does that mean it was really "white trash" cuisine?
Your defination is way too broad and your cuisine name is really offensive.

That's because there is bad Italian, but I've never had Vietnamese I didn't like.

another. You can order a specific anywhere and, for the most part, expect to get exactly the same thing - only the size of the portions may vary. Sometimes the quality of the meat may vary, for example I prefer their chicken curry made with white meat only, but some places include white and dark. But for the most part, most the dishes seem to be identical from one Vietnamese place to another.

Pho, the 85 or so different kinds of beef soup, is a North Vietnamese dish primarily. There really are differences, mostly in what materials were available where.

Boiled mutton and horse sausage! :bounce:

*In honor of The Miz t. Bed 'N Breakfast & Kajun Kitchen
;-)