Foreign Food

[Borachio]

Then, of course, there's the great British invention of the Balti.

Spoiler :

Traditional British cuisine. Hmm.

"Mental! Mental! Chicken Oriental!"

Chicken Tikka Masala. As British as a pork pie, imo.

 

[Kyriakos]

Those ready-made sandwitches they had (i suppose they still do) in the London delicatessens, were always horrible (and over-priced)

 

[Borachio]

You mean these things, but in plastic triangle containers? Yeah. Not good.

Not as bad as Ginsters, though.

I think you're better off buying a nice loaf, some salad and whatnot, and making your own. But then you're hardly likely to eat the lot in one meal, so unless you're in a party of people, if you're seriously on the move you've got a problem.

 

[Kyriakos]

Yes, the first image is entirely what i meant :\ Very untasty.

 

[Quackers]

Never had a BLT in a plastic package? Those are tasty.

 

[Josu]

Hummus for the win!!
I also declare myself absolutely in love with any kind of meat cook with oyster sauce

 

[cybrxkhan]

What about candy and sweets, folks? Besides baklava I really like Japanese candy (especially milk candy) and mochi.

 

[Borachio]

Never had a BLT in a plastic package? Those are tasty.

They are... provided you're extremely hungry. But at some stage even the plastic package starts to look appetizing.

 

[Takhisis]

That's why Quackers said 'in a plastic package'. Not 'out of'.

 

[Valka D'Ur]

Canada: Nanaimo bar, Poutine, Butter tarts, Kraft Dinner, Burgers/Hot dogs/French fries

Well everything there is terrible.

I'm allergic to Nanaimo bars, poutine is disgusting, butter tarts can be either really good or really awful, depending on the bakery (or the recipe if you make it yourself), Kraft Dinner isn't as good as it used to be, and I have to confess that I do occasionally crave a McDonalds cheeseburger.

We've got a wonderful Greek restaurant in Red Deer, and it wasn't until I ate food from that place (my dad was friends with the owner, so we got to have samples and "care packages" on occasion) that I realized how good spinach is.

 

[Kyriakos]

^The only (afaik originally) Greek food which still exists here as a popular dish and is based on spinach would be the so-called "spinach rice", which is (surprise) spinach mixed with rice and some sauce. I like it, but it can get very boring fast. But once a month it would still be a good meal in my view

 

[Borachio]

Looks good.

http://greekfood.about.com/od/maindishes/r/spanakorizo2.htm

I must try this. I have some rice in the cupboard and spinach growing in the garden.

And I just knew that feta would be part of it. The oh-so salty thing.

That recipe cooks the spinach for a very long time, though.

 

[Kyriakos]

Can't help there cause (as i have mentioned before) i only can "cook" utterly basic stuff like a steak or potatoes (in the frying pan) and little more...

Feta is virtually used in all foods that have any cheese in them. There are also some local yellow cheese variaties, but they rarely get much use. The name just means "slice" btw, it just got marketed with that name and then remained. It is just white, sheep or goat cheese.

 

[Borachio]

I eat quite a lot of feta myself. Because it's cheap.

I also use it instead of adding salt to things like mashed potatoes.

 

[cybrxkhan]

Feta cheese is awesome.

 

[Imrahil91]

Can you make something like BBQ ribs without the actual ribs? Substituting them for pork chops or some other meats? I'm planning on making them for the House of Cards season 2 release, but I didn't find ribs in my store.

 

[Borachio]

I don't see why not. BBQ sauce on pork chops should work perfectly well. A rib, after all, is a kind of pork chop (or vice versa).

I don't fancy it myself though. Spare ribs (if that's what you mean) are generally smoothered in sauce to make a rather unappetizing, mostly fatty, kind of chop more palatable.

Pork chops are generally best as they are, imo. Or with a pleasing hollandaise sauce. I prefer mine with chopped shallots and parsley herb butter. Or maybe with sage and onion under the chop as you grill it.

(These food threads just seem to make me feel hungry. I can't think why.)

 

[warpus]

Maybe somebody knows this.

Where did the whole "triangle sandwiches made using very soft bread" thing originate, the U.S. or the UK? As far as I know elsewhere in Europe sandwiches look completely different. Was it the Brits who one day decided to make sandwiches that way, was it an American invention, or does it have roots in ancient Egypt or something and I'm just awfully ignorant?

 

[PhroX]

Maybe somebody knows this.

Where did the whole "triangle sandwiches made using very soft bread" thing originate, the U.S. or the UK? As far as I know elsewhere in Europe sandwiches look completely different. Was it the Brits who one day decided to make sandwiches that way, was it an American invention, or does it have roots in ancient Egypt or something and I'm just awfully ignorant?

Well, I'm guessing it was us Brits. After all, the whole point of the sandwich was something the eponymous Earl could eat quickly and easily while gambling without getting grease on his playing cards. So he grabbed a bit of meat, put it between some bread and that was it. Those soft triangle ones are the true successors of the original. Simple and easy: grab a couple of slices of bread from a cheap supermarket loaf, spread on some butter/mayo (depending on personal taste), stick in some meat, maybe a bit of greenery or tomato, cut it into triangles to make it easier to fit in a box (or wrap in clingfilm) and you're done.

 

[Borachio]

I believe it was something to do with British Rail. Who, before privatization, were world famous for their dried-out curly sandwiches. Cutting them in triangles meant they dried out much quicker.

Anyway, here's a link with more sandwich information. These people seem to know their subject. But they don't provide it in CFC friendly form.