I have just tasted Hushpuppies!

My friend from Florida sent them to me,,,,i have to say they are delish....

Frogger,,,ifyou was stayin in England slightly longer id say make sure u eat some Lancashire hotpot or a bowl of Scouse....

Whats your fave foreign food ??

Rinderouladen mit rotkraut und kartoffel.

I happen to like English food. I am looking forward to having a full English breakfast, eggs, bangers, beans on toast, potatoes. I had it when I was in Australia and loved it.

I also like Bangers and Mash, Toad in the Hole, Cottage Pie and all those one pot meals the Brits are famous for. Might try some Bubble and Squeak. It is similar to the German dish, Himmel und Erde and I like that.

Would also like to try a bit of treacle and maybe a pudding or two, not the sweet ones we have in America but the typical British ones.

Whenever I am in a country or region I try to eat what is considered traditional food. It means I have had fried flying fish for breakfast in the Caribbean, Bim Bam Bop in Korea, Spamburgers in Hawaii and Emu and h;am;;burgers with beetroot in Australia. Sometimes I hit a winner and sometimes I come up with a loser but they are all an adventure.

Frogger,,,,dont forget to buy some fish ,chips and mushypeas,,,,and add salt and vinegar...

Try bread and butter pudding with custard or jam rolly poly...

If your havin a pot pie have meat and potatoe and ask for red cabbage...

I cook a dish similar to Lancashire Hotpot. The major difference is I add carrots.

Scouse would be okay if made with beef rather than lamb. I'm not really a big fan of lamb.

O M G treacle... I haven't had treacle in years...

I want treacle.

Or a dish I won't allow myself any more... sausages with mash and peas smothered in onion gravy... mmmmmmmmmmm

a bacon sarnie..jake talks about how good those are.
Oh and he got me to try marmite..ok wasn't crazy about it but add cream cheese then a tiny bit of marmite and damn it is good.

I don't really know a lot about foreign food. I like Irish food, not that any of it was too unfamiliar since my dad's family are very connected to their Irish roots and we eat a lot of Irish type foods. However, at every breakfast there were tomatoes, cut in half and cooked (baked I suppose). I thought that was slightly odd, but it was good!

The only foreign cuisine I've really been immersed in is Costa Rican food. I lived in Costa Rica for 2 years, and although most people don't think the food there is anything to rave about, I loved it. It's a lot like food from other places in Central and South America, but without the spice. Many people there put hot sauce on their food, but it isn't spicy without that. Beans and rice make up the bulk of every meal, mixed together at breakfast and separate for lunch and dinner. Fried plantains are often also served at every meal, along with tortillas. At breakfast there are eggs in the beans and rice. Lunch adds some type of meat (or chicken or fish) and a salad generally made from shredded cabbage and lettuce with a tomato and perhaps a cucumber slice on top. They don't really eat a lot of vegetables there, but everything is very bland, a bit greasy, and salty. I love it. :) Fruits are plentiful in the area. We at green mangoes with salt on them and picked starfruit right off the trees. I also saw a few types of fruit that most people in the U.S. would probably not recognize.

EDIT: Here's a picture of a mamon chino, a fuzzy fruit with kind of a gelatin-ish inside with a seed in the middle. They're quite delicious.
http://hisfault.com/wp-content/thumb-mc3.jpg

Mir Cat on a stick roasted over an open fire....Mmmmmmm!

OK, gotta admit I've never even heard of most of these dishes! (And DF, your 'fruit' is just plain strange! Sure that's not somebody's Chia-Pet leftover from Christmas?)

Reminds me of when I took my friend who was visiting from Nova Scotia out for a chicken-fried steak and all the trimmings. After dinner, she remarked, "The steak was rather tasty, but didn't care for all that white sauce!"

Bless her heart.

;)
SMW

EDIT: Here's a picture of a mamon chino, a fuzzy fruit with kind of a gelatin-ish inside with a seed in the middle. They're quite delicious.
http://hisfault.com/wp-content/thumb-mc3.jpg


:eek: I guess I'm not too adventurous with food... I could never eat that!

Wait a minute. I suck crawfish heads....

http://communication.utsa.edu/levitt/images/crawfish-sm.jpg

Never mind! :lolhit:

:eek: I guess I'm not too adventurous with food... I could never eat that!
:p You don't eat the outside, just the whitish gelatin-like part on the inside; you suck it off of the seed. It's quite good.

Reminds me of when I took my friend who was visiting from Nova Scotia out for a chicken-fried steak and all the trimmings. After dinner, she remarked, "The steak was rather tasty, but didn't care for all that white sauce!"
ROFL :lolhit: That's amazing. Is chicken fried steak the same thing we call country fried up here? I think it is. I love it.

Okay I'll be first to admit my ignorance...WTF is chicken fried steak? And what is the white sauce that goes on it.

Also DF, that fruit looks kinda nasty texture wise. Is it an acquired taste or just to die for, if you had to rate it?

Okay I'll be first to admit my ignorance...WTF is chicken fried steak? And what is the white sauce that goes on it.

Also DF, that fruit looks kinda nasty texture wise. Is it an acquired taste or just to die for, if you had to rate it?
It's breaded steak... the white sauce is gravy.
http://www1.istockphoto.com/file_thumbview_approve/2851626/2/istockphoto_2851626_country_fried_steak_with_gravy .jpg

As far as the fruit, I'd say it's better than "an acquired taste", but not really to die for. One fruit, however, is definitely an acquired taste... It's called the maranon. It has a little seed on the top that you pull out, and then you suck out the juice; you don't eat the meat. They come in yellow and red.
http://www.peruecologico.com.pe/images/med_maranon_max.jpg
http://www.vianica.com/special/jun_06/f19.jpg

Ducks don't eat chicken-fried steak? Oh wait, I guess that sounds pretty close to home, eh Sal?

Chicken-fried is a little different from simply 'breaded' but it's still basically the same. CF is tenderized steak dipped in liquid (buttermilk, milk w/beaten egg, etc.) then double dredged in seasoned flour and deep fried. Same way fried chicken is prepared... therefore it's name. More crust than breaded.

But DF's right about the white sauce... same principle, but we call it gravy. Heavier on the flour than sauce.

Gotta admit, those are some strange fruits you got there, DF. Always wonder what made somebody think they could eat the first one?

;)
SMW

:eek: I guess I'm not too adventurous with food... I could never eat that!

Wait a minute. I suck crawfish heads....



I was gonna say that when you mentioned you were from Beaumont, but figured it'd just piss you off MORE.

:lolhit:
SMW

*filing away in arsenal for future use*

Texans can't cook their own food, so they have to ape ours.

My Filipino maid has been trying to get to eat a "balut" for years. I'm still holding out.


Balut - embryonated duck eggs

My Filipino maid has been trying to get to eat a "balut" for years. I'm still holding out.


Balut - embryonated duck eggs

EWWWWW looked that up...ewwwwww
keep holding out..just like liver that should never be eaten..yuck.
hehe

:eek: I guess I'm not too adventurous with food... I could never eat that!

Wait a minute. I suck crawfish heads....
Never mind! :lolhit:
eewww that is nasty... BUT the potatoes, corn and sausages next to those thingies look really appealing.

It's breaded steak... the white sauce is gravy.
http://www1.istockphoto.com/file_thumbview_approve/2851626/2/istockphoto_2851626_country_fried_steak_with_gravy .jpg

As far as the fruit, I'd say it's better than "an acquired taste", but not really to die for. One fruit, however, is definitely an acquired taste... It's called the maranon. It has a little seed on the top that you pull out, and then you suck out the juice; you don't eat the meat. They come in yellow and red.
http://www.peruecologico.com.pe/images/med_maranon_max.jpg
http://www.vianica.com/special/jun_06/f19.jpg Hm that stuff must have a calorie count that is over the top. I love steak though, the breading looks good and I am all about gravy so, I could dig in.

Maranon, hm, I think I would pass on that little thing. It looks like a hot pepper.

Ducks don't eat chicken-fried steak? Oh wait, I guess that sounds pretty close to home, eh Sal?

Chicken-fried is a little different from simply 'breaded' but it's still basically the same. CF is tenderized steak dipped in liquid (buttermilk, milk w/beaten egg, etc.) then double dredged in seasoned flour and deep fried. Same way fried chicken is prepared... therefore it's name. More crust than breaded.

But DF's right about the white sauce... same principle, but we call it gravy. Heavier on the flour than sauce.

Gotta admit, those are some strange fruits you got there, DF. Always wonder what made somebody think they could eat the first one?

;)
SMW
Yeah but I'm a cosmopolitan duck!

So tenderized means chalk full of MSG likely... but the seasoning sounds amazing and crusted I could do. But if the sauce is really floury tasting that wouldn't work for me so I can see why your friend from Nova Scotia made the comment. I make a cheese sauce for cauliflower and broccoli that has a white sauce ( rue of butter and flour and then add milk or broth) base but then I add a hint of ground mustard and a lot of cheese.

My Filipino maid has been trying to get to eat a "balut" for years. I'm still holding out.


Balut - embryonated duck eggs
:(

:(


Don't worry, Sal. It will be a cold day in Houston, before I consume any kind of Duck. And even colder in Hell before I try Balut.

Maranon, hm, I think I would pass on that little thing. It looks like a hot pepper.
It tastes sort of like apple. Like I said, you just suck out the juice and don't eat the actual fruit. I don't really like it.

Yeah but I'm a cosmopolitan duck!

So tenderized means chalk full of MSG likely... but the seasoning sounds amazing and crusted I could do. But if the sauce is really floury tasting that wouldn't work for me so I can see why your friend from Nova Scotia made the comment. I make a cheese sauce for cauliflower and broccoli that has a white sauce ( rue of butter and flour and then add milk or broth) base but then I add a hint of ground mustard and a lot of cheese.

Gee, must be a slow Sunday on the debate boards... else I wouldn't feel the desire to defend my local gourmet delights.

A good CFS is made with top-quality Angus beef, run thru a tenderizing gadget at butcher shop and usually labeled CUBED STEAK. It has absolutely NO msg or artificial ingredients, nor is any added before it's cooked. Steak, salt, pepper, milk, eggs, flour. Just like I said, that's it. Re the gravy vs cream sauce issue, the difference is primarily an extra Tbsp or 2 of flour, but a lot of extra milk... about 2-3 cups per Tbsp. Making good gravy is tough and alot of people never master it. One step that's sometimes left out is to simmer for at least 5-8 minutes to 'cook' the flour. Moderate complained earlier that his housekeeper skips that step. Ew. Prob like that served to me and my NS friend. I shoulda cooked for her, but we were waaaaaay too busy shopping!

Tell me, my ducky friend... are all Canadian women starved for shopping malls and huge selections of materialist delights? (When I took my friend to the airport, she and her g/f both wore several layers of clothes, jewelry... even hats & gloves! Told me anything they were wearing was exempt from taxation when they returned to CDA. With suitcases bulging, they were, as we say here in TX, in hog heaven!)

:thumbs:
SMW

Chicked Fried Steak
Cant you get those at Kentucky Fried Cow?

Chicked Fried Steak
Cant you get those at Kentucky Fried Cow?

You ain't gonna believe this, darlin... but only on Wednesdays. Yep, KFC has a special every Wed when you can get a CFS dinner -- mashed taters and cole slaw... and a biscuit w/honey... for $1.99. ONLY on Wed. It's not even on their menu the rest of the week. They make a killin offa cow one day a week... two bucks at a time.

;)
SMW

You ain't gonna believe this, darlin... but only on Wednesdays. Yep, KFC has a special every Wed when you can get a CFS dinner -- mashed taters and cole slaw... and a biscuit w/honey... for $1.99. ONLY on Wed. It's not even on their menu the rest of the week. They make a killin offa cow one day a week... two bucks at a time.

;)
SMW
Youre right, I never would have believed it

Only in Texas

You all keep referring to it as "chicken fried steak", and I guess in some places it is breaded, heavily, like So. Fried Chicken, and deep fried in inches of oil. YUK.
I've always called it "country fried steak", in that it is barely breaded, and then fried in a skillet with almost no oil(Crisco).
As for cream gravy, people just won't take the time to properly cook it. Personally, I like to make it in the same skillet I cooked the steak in, incorporating all the bits and pieces left from the meat.

I like my chicken fried steak best when it's mostly raw, lightly breaded and smothered in gravy.
Then stapled to a fence post and used as a 25 yard pistol target.
Bang... Splat

Gee, must be a slow Sunday on the debate boards... else I wouldn't feel the desire to defend my local gourmet delights.

A good CFS is made with top-quality Angus beef, run thru a tenderizing gadget at butcher shop and usually labeled CUBED STEAK. It has absolutely NO msg or artificial ingredients, nor is any added before it's cooked. Steak, salt, pepper, milk, eggs, flour. Just like I said, that's it. Re the gravy vs cream sauce issue, the difference is primarily an extra Tbsp or 2 of flour, but a lot of extra milk... about 2-3 cups per Tbsp. Making good gravy is tough and alot of people never master it. One step that's sometimes left out is to simmer for at least 5-8 minutes to 'cook' the flour. Moderate complained earlier that his housekeeper skips that step. Ew. Prob like that served to me and my NS friend. I shoulda cooked for her, but we were waaaaaay too busy shopping!

Tell me, my ducky friend... are all Canadian women starved for shopping malls and huge selections of materialist delights? (When I took my friend to the airport, she and her g/f both wore several layers of clothes, jewelry... even hats & gloves! Told me anything they were wearing was exempt from taxation when they returned to CDA. With suitcases bulging, they were, as we say here in TX, in hog heaven!)

:thumbs:
SMW
See now that sounds much better. Also about cooking the flour... that is extremely important even when making cheese sauce. When making the rue if you cook it a bit longer it makes a huge difference to the over all flavour.

Yes all Canadian women are starved for shopping malls, well almost all. I hate shopping but then I work in women's clothing and do not pay for my wardrobe. That doesn't stop me from shopping elsewhere of course. As you can well imagine, my closets are jammed but I never have anything to wear.

It is not that we do not have shopping malls almost everywhere. Rather I think it is merely a genetic defect. One of my stores is located in a tourist destination. All we sell to all summer are American tourists. And around Christmas time actually around November women in this area go south to you in buses. Seriously, they hit those discount malls and load up for Christmas. Can you imagine being the bus driver on the trip home. Bet ya they don't bother pulling those buses apart.

Also because your pop is 10 times larger than ours there is more choice for the "larger lady". Your sizes are a much larger cut than ours. Our blocks are smaller so when they really pack on the pork, there is little choice for them. Thus some truly "need" to shop down south. I was shocked the last time I was in NY state and picked up some truly wonderfully priced panties. Jesus God they would have gone around my ass twice. It did however entertain us for the evening....lol... served their purpose.

Right now you will also do well because of our dollar. It is about on par and wavering daily sometimes higher than yours. So people will shop south now for sure. We sure are an affluent society when everyone border hops just to acquire more shit with no space to put it.

I loooooooooove shoe shopping in the States. It is hard to find narrow shoes here that are trendy and comfortable enough to last at least half the day. I think more than half of the shoes on my door hanger are from down south.

Interesting. I'm not much of a shopper, but also have closets full of clothes that 'fit' but something about them I don't like. So when it's a special occasion, I go buy more! Charities do a booming biz with donated clothes around here. I have friends who swear by shopping at church-owned thrift stores because of the quality of garments 'rich' ladies give away!

I have to admit having a champagne appetite and beer income when it comes to clothes. I much prefer one shirt from Neiman's to a load of new duds from Walmart. Sizing has alot to do with price... the cheaper the garment, the more 'generous' the size!

Back to the topic, what are your fav regional dishes, Sal? I mean besides duck food?

:)
SMW

pizza rolls and donuts!:woohoo:

pizza rolls and donuts!:woohoo:


ewwww since when...not for me
both are not favs.
Give me a good greek salad or a chicken ceasar salad and I might have to hurt you..
lol

ewwww since when...not for me
both are not favs.
Give me a good greek salad or a chicken ceasar salad and I might have to hurt you..
lol
:lolhit:Shorty wants greek

:lolhit:Shorty wants greek

you butt the salad

:lolhit:

ok this is something the Brits know how to make and make well...I have found
Fish n' chips

http://img262.imageshack.us/img262/4654/2251200fishchipslr7.jpg (http://imageshack.us)
and a pint of some kind of beer.
http://img252.imageshack.us/img252/9246/hellhunifw6.jpg (http://imageshack.us)

Back to the topic, what are your fav regional dishes, Sal? I mean besides duck food?

:)
SMWOne would be General Tso chicken... it's sweet and spicy and tastes amazing with Basmati rice and stir fried veggies http://i132.photobucket.com/albums/q17/_Sal__photo/240px-Flickr_spine_472065553--Gener.jpg

One would be General Tso chicken... it's sweet and spicy and tastes amazing with Basmati rice and stir fried veggies

MMMMmmmmmm! General's Chicken!

I rarely eat fast food or go to sit-down restaurants (every time I think about stopping, I remind myself that I've got two full refrigerator/freezers at home and a garden full of fresh things to eat, and keep driving).

The teeny town I live near only has about 2200 people in it, but damned if there isn't a very good Chinese restaurant (run by Vietnamese, but I digress) there. Their General's Chicken is something I indulge in every other month or so.

http://www.uoregon.edu/~pocket/images/delicious.jpg

EWWWWW looked that up...ewwwwww
keep holding out..just like liver that should never be eaten..yuck.
hehe
My thoughts exactly after I googled it. ewwwwwwwwww.

http://img.photobucket.com/albums/v133/tormented/40bc0071.jpg

Tso chicken with rice is delicous.

Beef burgundy *stir fry* is one of my favorites too.

http://homebistro.com/images/products/imgLarge/BeefStirFry_lg.jpg

Shit on a shingle is pretty good too

Shit on a shingle is pretty good too

I grew up on that stuff (dad was in the Navy). LOVE IT.

There's actually a restaurant in San Francisco (can't for the life of me remember the name - something with "Mary" in it, I think) that serves it.


* keeps thinking about SOS * http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/34161.jpg


Maybe I'll stop by the grocery store today... :)

Dad was a Marine, and SOS was a staple. Along with Sloppy Joe's
It's amazing something that looks so nasty can taste sooooooo good

I remember when the family was camping my sis and I would holler
"Oh boy, thit on a thingle!" for everyone to hear.
Mom would turn beet red.

I like anything Chinese...Crab Rangoon, Stir-Fry, Sweet and Sour, Eggrolls...and especially General Tso's Chicken! Seeing Sal's pic just made me hungry for it.

I like anything Chinese...Crab Rangoon, Stir-Fry, Sweet and Sour, Eggrolls...and especially General Tso's Chicken! Seeing Sal's pic just made me hungry for it.


yeah me too...I had it for lunch!

I love Chinese too! Also Vietnamese... their spring rolls are yummy! And that shredded cabbage salad with peanuts. Looks easy enough, I should be able to make it, but have never seen a recipe. Must have a secret sauce or somethin.

Kangaroo Tail Soup

Ingredients

2 kangaroo tails, butter, 2 carrots, 4 diced onions, handfull mixed herbs, 1lb diced stewing steak, salt and pepper, 6 pints water.

Method: Chop tails at joints and brown in butter. Add carrots and onions and brown. Into a large pot place tail joints, vegetables, herbs, diced steak and add salt and pepper to taste. Add water, bring to boil then simmer for 3-4 hours. Remove tail joints and strain stock through sieve (forcing through with spoon, etc). Thicken soup with flour, return kangaroo tail joints and simmer for another 10-15 minutes. Serve with buttered bread, toast or damper.

Try having this one. My mum was always making this.
doesn't taste like chicken at all.
http://img380.imageshack.us/img380/2104/mammalwesterngreykangarsj3.jpg (http://imageshack.us)

Kangaroo Tail Soup

Ingredients

2 kangaroo tails, butter, 2 carrots, 4 diced onions, handfull mixed herbs, 1lb diced stewing steak, salt and pepper, 6 pints water.

Method: Chop tails at joints and brown in butter. Add carrots and onions and brown. Into a large pot place tail joints, vegetables, herbs, diced steak and add salt and pepper to taste. Add water, bring to boil then simmer for 3-4 hours. Remove tail joints and strain stock through sieve (forcing through with spoon, etc). Thicken soup with flour, return kangaroo tail joints and simmer for another 10-15 minutes. Serve with buttered bread, toast or damper.

Try having this one. My mum was always making this.
doesn't taste like chicken at all.
http://img380.imageshack.us/img380/2104/mammalwesterngreykangarsj3.jpg (http://imageshack.us)

No offense, darlin... but EWWWWWWWWWWWWWWW!

(Is kangaroo tail something you chase down and kill... or do you buy it at the supermarket?)

No offense, darlin... but EWWWWWWWWWWWWWWW!

(Is kangaroo tail something you chase down and kill... or do you buy it at the supermarket?)

Well it is an acquired taste but at my home you ate or you went hungry.
You cut the tails off and freeze them and the rest of the meat. We always did our own. Some of the local farms sell kangaroo parts like a market.
No offense taken. My girlfriend came home with me the last time and almost threw up the poor thing. My mum laughed but then realized this is all new to a Canadian girl just like moose meat was to me.

poor little kangas

Okay another thing I love is rockin' morroccan stew... it's made from sweet potatoes, ginger and chick peas. It's African. I thought I would hate chick peas but this recipe is easy... it too is hot, spicy with a hint of sweet. I must have a pattern going here.

It freezes well. Anyone wants the recipe, I'll post it. It's a great alternative to meat stew, tastes divine with hot, fresh bread.

Here's another stew recipe you might wanna try, Sal. It's also hot, spicy with a hint of sweet. (I usually add lean pork instead of chicken, but add more chicken broth than the recipe calls for). Mexican Posole.

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=121251

Mmmmmmm, good.

P.S. I'd like the recipe for morroccan stew. Sounds yummy.

Here's another stew recipe you might wanna try, Sal. It's also hot, spicy with a hint of sweet. (I usually add lean pork instead of chicken, but add more chicken broth than the recipe calls for). Mexican Posole.

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=121251

Mmmmmmm, good.

P.S. I'd like the recipe for morroccan stew. Sounds yummy.
Oooohhhh, that looks very good. Some of the ingredients look a tad strange to me. What is hominy, I hope I can find the ingredients as I would really like to try it. I wonder how well it would freeze and mail. :D Thanks, I won`t be making it this weekend but perhaps next. I will let you know how it goes.

Here is the Rockin Moroccan recipe. I too add more liquid than they call for, too thick otherwise. And I use low sodium chicken stock rather than vegetable stock. : http://www.culinarycafe.com/Soups-Stews/Rockin_Moroccan_Stew.html

Oh and I used bottled ginger rather than grating the hell out of my fingers. It works quite nicely.

Okay I found out about hominy. I will look for it today at the grocery store.