Leonel
Breakfast Connoisseur
It's supposed to be rice but what I linked is probably a way fancier version of what's usually done. It's just regular rice with a hamburger patty, a fried egg and topped off with beef gravy. Very simple.
Lesser known cuisine
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It's supposed to be rice but what I linked is probably a way fancier version of what's usually done. It's just regular rice with a hamburger patty, a fried egg and topped off with beef gravy. Very simple.
warpus
Sommerswerd asked me to change this
Leonel, interesting.. just a hamburger patty? Sorta reminds me of a Kiwi burger, or rather a popular way to serve a hamburger in New Zealand - with an over easy egg inside.. and beet root. So similar, but not really.
By the way, fried egg on a hamburger is awesome.
By the way, fried egg on a hamburger is awesome.
caketastydelish
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Persian kebab is as good as it gets gentleman.
warpus
Sommerswerd asked me to change this
There is an Iranian restaurant like a half an hour walk from my place. I need to go back there again.
You guys are making me hungry and I just ate..
You guys are making me hungry and I just ate..
caketastydelish
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You wouldn't have had this problem if you married an Iranian woman.
How about BalutDat link.
I think I'll stick to food that makes me feel less demonic.
EDIT: That has to be an exaggeration. I thought the American Dad thing was a joke.
Persian kebab is as good as it gets gentleman.
I'm sorry man, but I can't help but notice that the top one has a flanged base on the right and a certain blunting on the left.
Also Persian rice is delicious
SS-18 ICBM
Oscillator
There're some Filipino restaurants around here - I like adobo:
Spoiler :
It has a nice acidic taste to it.
I know I'm not going to have the most objective viewpoint considering I grew up eating said cuisine, but I don't think there is any other dish that combines sweet, sour, salty, and savoury in such a sublime package.
warpus
Sommerswerd asked me to change this
Here's a photo of a type of Causa - Peruvian layered potato salad. I mentioned it on the first page, but was too busy to produce a photo, so here is one:
Peru apparently has a couple thousand types of potato.. so.. You'll find various types of potatoes cooked in various ways in almost all the dishes there. Even random french fries. That doesn't sound that good, but the things these people do with potatoes.. oh my.. It will really blow your mind. It sure blew mine
So you can imagine how many different ways they have of making Causa. There are so many different varieties. I can't tell what's in the one in the photo, but my favourite had chicken, tomato, cheese, avocado, and of course a couple types of potato. It is really sublime. Peruvian food will kick your butt.
Peru apparently has a couple thousand types of potato.. so.. You'll find various types of potatoes cooked in various ways in almost all the dishes there. Even random french fries. That doesn't sound that good, but the things these people do with potatoes.. oh my.. It will really blow your mind. It sure blew mine
So you can imagine how many different ways they have of making Causa. There are so many different varieties. I can't tell what's in the one in the photo, but my favourite had chicken, tomato, cheese, avocado, and of course a couple types of potato. It is really sublime. Peruvian food will kick your butt.
classical_hero
In whom I trust
British Cuisine when done properly is quite good, but often it is not done properly.
Leonel
Breakfast Connoisseur
I'm not quite sure. All I know is it is definitely some sort of ground meat.
Borachio
Way past lunacy
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Here's a photo of a type of Causa - Peruvian layered potato salad. I mentioned it on the first page, but was too busy to produce a photo, so here is one:
Peru apparently has a couple thousand types of potato.. so.. You'll find various types of potatoes cooked in various ways in almost all the dishes there. Even random french fries. That doesn't sound that good, but the things these people do with potatoes.. oh my.. It will really blow your mind. It sure blew mine
So you can imagine how many different ways they have of making Causa. There are so many different varieties. I can't tell what's in the one in the photo, but my favourite had chicken, tomato, cheese, avocado, and of course a couple types of potato. It is really sublime. Peruvian food will kick your butt.
That looks v. good. I'm going to have to chase this idea up.
Preparation: first make 3 different kinds of mashed potato. Saffron mash is tremendous, btw.
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Ethiopian was one of the cuisines I thought of after seeing the thread title, before reading the alt-text. Thought, "nah, that's probably common enough these days", but then again, I can only actually think of one Ethiopian restaurant in my hometown. I've been there, and it was pretty delicious. I don't remember exactly what I got way back then, but I do recall the injera. I dunno; I thought it was pretty delicious the first time I tried it, and wouldn't have considered it an acquired taste. Although it could be that my culinary background disposed me to it, or perhaps it was different than what you had while actually in East Africa.
I've found that Swedish cuisine is not particularly well known on the west side of the Atlantic. To an extent, it does share a lot of common base ingredients with German cuisine - meat, potatoes, and fish, in particular. It's hard to go wrong with any of several Swedish meatball dishes, or gravad lax (the latter of which is sold at one place locally). Moving into the less often found are moose and reindeer meat dishes. According to Wikipedia, Swedes hunt twice as many moose as North Americans... which seems entirely plausible given how common moose dishes are. And good luck finding reindeer in North America where they pull Santa's sleigh! Amongst vegetables, cloudberries are pretty common in Sweden, but I've yet to see them in North America. They're commonly used on Swedish pancakes and ice cream, particularly in the form of jam.
Amongst beverages and dessert, julmust is a soda that outsells Coca-Cola in December, and can be found in multiple varieties across the pond as well. Akvavit and punsch are common alcholic beverages that, while tasty, are generally difficult to find overseas (I've found Danish and Norwegian akvavit, but they aren't the same... Norwegian is closer). And of course, there's the Swedish pastries. I was disappointed to find IKEA was sold out of dammsugare, a delicious pastry whose name means "vacuum cleaners", when I was last there. And while IKEA did had cinnamon rolls, they were Americanized, more of a cross between Swedish and American ones than true Swedish ones.
I don't think sushi really qualifies as lesser-known cuisine these days. Especially with tuna and other such fish, or eel for that matter. Slightly more exotic sushi - octopus, fish roe, or sea urchin - might qualify as less common. I had an urgin' to try urchin the last time I had sushi, but the restaurant no longer carried it. Oh well.
I've found that Swedish cuisine is not particularly well known on the west side of the Atlantic. To an extent, it does share a lot of common base ingredients with German cuisine - meat, potatoes, and fish, in particular. It's hard to go wrong with any of several Swedish meatball dishes, or gravad lax (the latter of which is sold at one place locally). Moving into the less often found are moose and reindeer meat dishes. According to Wikipedia, Swedes hunt twice as many moose as North Americans... which seems entirely plausible given how common moose dishes are. And good luck finding reindeer in North America where they pull Santa's sleigh! Amongst vegetables, cloudberries are pretty common in Sweden, but I've yet to see them in North America. They're commonly used on Swedish pancakes and ice cream, particularly in the form of jam.
Amongst beverages and dessert, julmust is a soda that outsells Coca-Cola in December, and can be found in multiple varieties across the pond as well. Akvavit and punsch are common alcholic beverages that, while tasty, are generally difficult to find overseas (I've found Danish and Norwegian akvavit, but they aren't the same... Norwegian is closer). And of course, there's the Swedish pastries. I was disappointed to find IKEA was sold out of dammsugare, a delicious pastry whose name means "vacuum cleaners", when I was last there. And while IKEA did had cinnamon rolls, they were Americanized, more of a cross between Swedish and American ones than true Swedish ones.
I don't think sushi really qualifies as lesser-known cuisine these days. Especially with tuna and other such fish, or eel for that matter. Slightly more exotic sushi - octopus, fish roe, or sea urchin - might qualify as less common. I had an urgin' to try urchin the last time I had sushi, but the restaurant no longer carried it. Oh well.
Carras Dad
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i've never had anyrthing swedish either. swedish restaurants outside sweden must be incredibly uncommon.
rugbyLEAGUEfan
Deity
Surely I'm not the only person over 35 here having a quiet, albeit bad taste, laugh at the popularity of Ethiopian food.
warpus
Sommerswerd asked me to change this
I haven't even tried making any of the dishes I had in Peru, because the ingredients taste a lot different there. I think in the case of some ingredients it might be freshness and the "straight from the farm" factor, and in the case of potatoes.. well.. whenever I go grocery shopping I will see at most 2-3 different types. In Peru they have a couple thousand. Avocados taste so sublime down there.. but here in Canada they taste a lot more plain. When I returned from my trip I bough ta whole bunch of avocados, but then.. I ended up throwing most of them out because the taste just wasn't there and I didn't end up making anything with them.
You should totally follow your dreams though, don't let me discourage you! I should try making some of the things I ate there myself, having said all I said.
What are saffron mashed potaters?
Borachio
Way past lunacy
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Yeah. I think out of season non-local produce is definitely inferior. Avocados I love. But I can well imagine locally grown ones must be amazing.
Saffron potatoes are just mashed potatoes flavoured with saffron - and are a delightful yellow colour*. It is possible, though, to use too much saffron - which can be surprisingly harsh.
*A great deal of the delight of food is visual, I think. Mouthwatering food just looks good.
Saffron potatoes are just mashed potatoes flavoured with saffron - and are a delightful yellow colour*. It is possible, though, to use too much saffron - which can be surprisingly harsh.
*A great deal of the delight of food is visual, I think. Mouthwatering food just looks good.
I laughed a bit too the first time I went, there's the old joke that they give you 2 empty plates. Or I'd walk in and see a bunch of celebrities singing we are the world. I actually didn't expect Ethiopian food would be that popular.
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Saffron mash... sounds like a good, relatively easy meal to make. Might have to do that sometime.
They are. I'm in one of the areas of the U.S. with a relatively high proportion of Swedish and other Scandinavian ethnicity, but they're still very uncommon. Chicago has a couple, and it appears New York does, but that's about it. Looking at several of their menus, however, several of the foods and ingredients I mentioned before are notably absent, such as cloudberries and the more Swedish meats. Gravadlax, meatballs, etc. are of course present. And some of them do appear to have a decently wide menu.
And it did remind me of a few other foods I'd forgotten. Pea soup is very common (one ostensibly Scandinavian restaurant refers to theirs as English
), as are lingonberries. Lingonberries are actually pretty easy to find in jam form the Great Lakes region, and are a must if you're having Swedish meatballs and potatoes.
Not really traditional Swedish, but Swedish pizza can also be interesting. They have pizzas with toppings that I'd never seen on pizza before (squid, bananas, mussels). And it can actually turn out fairly well that way.
They are. I'm in one of the areas of the U.S. with a relatively high proportion of Swedish and other Scandinavian ethnicity, but they're still very uncommon. Chicago has a couple, and it appears New York does, but that's about it. Looking at several of their menus, however, several of the foods and ingredients I mentioned before are notably absent, such as cloudberries and the more Swedish meats. Gravadlax, meatballs, etc. are of course present. And some of them do appear to have a decently wide menu.
And it did remind me of a few other foods I'd forgotten. Pea soup is very common (one ostensibly Scandinavian restaurant refers to theirs as English
), as are lingonberries. Lingonberries are actually pretty easy to find in jam form the Great Lakes region, and are a must if you're having Swedish meatballs and potatoes.Not really traditional Swedish, but Swedish pizza can also be interesting. They have pizzas with toppings that I'd never seen on pizza before (squid, bananas, mussels). And it can actually turn out fairly well that way.
