Food from all over

[Pocket]

I'm a big fan of food—that probably doesn't shock anyone. When I travel, one of my favorite things is getting to know other people and their cultures, and food is often the way I do that. Since starting my GLP1 journey, I'm spending far less on groceries than I used to, which means I can now spring for pricier or harder-to-find ingredients. So if you have dishes that are special to your country, state, province, or city, I'd be thrilled if you'd share a recipe. I could just search online, sure, but I don't want to simply follow any old recipe. I want to do it the way a local would. Not like some influencer housewife with a blog and a cookbook.

So what have you got for me? Let the adventure begin!

A few things I'm politely asking for:

-To my English friends: show me how to make a proper cuppa. And a proper English breakfast too. Years ago I traveled to the UK, and after I got home I tried to recreate an English breakfast, but it just doesn't hit the same. Maybe it's because we don't really have Heinz beans here, or something else.

-To my Canadian friends: I need proper poutine! Everything we get here in the states is a bastardized version. I had actual poutine in Montreal once and it was magical. Teach me your ways! Also, what's the difference between Montreal beef and corned beef?

-To meine Deutschen Freunde: I want to make proper spaeztle. And what exactly is a Berliner? I know it's a donut of some kind, but I didn't get to try one when I visited Germany.

 

[Pocket]

Nobody?

 

[deluge]

In my experience, if you want to track down truly excellent Poutine, the trick is to map out a motorcycle ride through some of Northern Canada's most isolated highways. Once you've spent 20 hours on a bike, whatever poutine you stumble upon will taste like the greatest meal of your life! Same goes for coffee.

Bone-in cross cut ribs, Bulgogi, is simply magical. Pick it up at the Korean grocery store near you. Cook it over an open flame alongside portobello mushrooms and thick slices of onion. Then serve it wrapped in lettuce with rice.

Beijing Kao Ya (Peking Duck) is incredible, though it isn't a fast meal. There's a bit of ritual to it. It was my favorite thing to eat back when I lived in China. And jhop-jhop, but that was really just a dozen or so different dishes stacked on a lazy-Susan at the center of a huge round table. It must have been a local term, since I can't locate any mention of that kind of meal anywhere online.

Food occupies a lot of my thoughts. I have issues...

 

[Skidude]

I'll share a regional favorite with you

In Texas, breakfast tacos are something we really enjoy!

Your salsa is what makes or breaks it.

NOT healthy—and definitely not low calorie or low fat

Salsa—(essentially a jalapeño aioli)

whether you believe it or not, I spent years trying to obtain this recipe!

Great with carnitas, Al Pastor, or breakfast tacos

Hot—remove seeds and veins if you'd prefer it milder

5-6 jalapeños (more for a larger batch)

cooked slowly so they don't brown in oil—use something neutral tasting like canola or vegetable

once they're soft, put the oil and peppers into a processor, add a few tablespoons of oil plus chicken bouillon (I use Knorr chicken caldo mix) if you don't have it, liberal salt works as a substitute

pick one, not both

blend thoroughly

After it's smooth, pour in a bit of water at a time, blending in between, until it's a touch runnier than mayo

Taco—chorizo and eggs are my pick—though finding good chorizo around here is hard, no idea about elsewhere

Easier to find:

Potato, sausage, and egg is one of my go-tos

On medium low, cook your breakfast sausage (skip maple sausage) together with potatoes and onions until everything's done—you're not going for browning on the meat or potatoes, just full cooking; then drain.

Put in some oil (bacon fat was always my choice—there's a reason I'm here) and begin your scrambled eggs in the pan, cooking slowly, and as they begin to set, add the sausage mixture—keep it low and slow until it reaches the doneness you want. I prefer mine a little soft.

heat a flour tortilla—flame is my preference but a pan works, no oil

wrap the fillings up and add a bit of your favorite cheese.

put salsa on every bite (that's how I do it)

 

[Pocket]

Skidude said:

I'll share a regional favorite with you

In Texas, breakfast tacos are something we really enjoy!

Your salsa is what makes or breaks it.

NOT healthy—and definitely not low calorie or low fat

Salsa—(essentially a jalapeño aioli)

whether you believe it or not, I spent years trying to obtain this recipe!

Great with carnitas, Al Pastor, or breakfast tacos

Hot—remove seeds and veins if you'd prefer it milder

5-6 jalapeños (more for a larger batch)

cooked slowly so they don't brown in oil—use something neutral tasting like canola or vegetable

once they're soft, put the oil and peppers into a processor, add a few tablespoons of oil plus chicken bouillon (I use Knorr chicken caldo mix) if you don't have it, liberal salt works as a substitute

pick one, not both

blend thoroughly

After it's smooth, pour in a bit of water at a time, blending in between, until it's a touch runnier than mayo

Taco—chorizo and eggs are my pick—though finding good chorizo around here is hard, no idea about elsewhere

Easier to find:

Potato, sausage, and egg is one of my go-tos

On medium low, cook your breakfast sausage (skip maple sausage) together with potatoes and onions until everything's done—you're not going for browning on the meat or potatoes, just full cooking; then drain.

Put in some oil (bacon fat was always my choice—there's a reason I'm here) and begin your scrambled eggs in the pan, cooking slowly, and as they begin to set, add the sausage mixture—keep it low and slow until it reaches the doneness you want. I prefer mine a little soft.

heat a flour tortilla—flame is my preference but a pan works, no oil

wrap the fillings up and add a bit of your favorite cheese.

put salsa on every bite (that's how I do it)

That. is. incredible.

 

[Skidude]

Pocket said:

Skidude said:

I'll share a regional favorite with you

In Texas, breakfast tacos are something we really enjoy!

Your salsa is what makes or breaks it.

NOT healthy—and definitely not low calorie or low fat

Salsa—(essentially a jalapeño aioli)

whether you believe it or not, I spent years trying to obtain this recipe!

Great with carnitas, Al Pastor, or breakfast tacos

Hot—remove seeds and veins if you'd prefer it milder

5-6 jalapeños (more for a larger batch)

cooked slowly so they don't brown in oil—use something neutral tasting like canola or vegetable

once they're soft, put the oil and peppers into a processor, add a few tablespoons of oil plus chicken bouillon (I use Knorr chicken caldo mix) if you don't have it, liberal salt works as a substitute

pick one, not both

blend thoroughly

After it's smooth, pour in a bit of water at a time, blending in between, until it's a touch runnier than mayo

Taco—chorizo and eggs are my pick—though finding good chorizo around here is hard, no idea about elsewhere

Easier to find:

Potato, sausage, and egg is one of my go-tos

On medium low, cook your breakfast sausage (skip maple sausage) together with potatoes and onions until everything's done—you're not going for browning on the meat or potatoes, just full cooking; then drain.

Put in some oil (bacon fat was always my choice—there's a reason I'm here) and begin your scrambled eggs in the pan, cooking slowly, and as they begin to set, add the sausage mixture—keep it low and slow until it reaches the doneness you want. I prefer mine a little soft.

heat a flour tortilla—flame is my preference but a pan works, no oil

wrap the fillings up and add a bit of your favorite cheese.

put salsa on every bite (that's how I do it)

That. is. incredible.

I couldn't believe how easy it was to make my go-to green salsa..

handy hint

When a jalapeno's skin looks stressed and its stem curls, it tends to pack more heat; those that look flawless with straight stems are generally milder.

 

[lastresort]

My friends and my mom's friends keep talking about my tiramisu cake made in the style of a Buche de Noel.

 

[Pocket]

lastresort said:

My friends and my mom's friends keep talking about my tiramisu cake made in the style of a Buche de Noel.

Please share that recipe! Tiramisu ranks as my top dessert.

 

[lastresort]

Pocket said:

lastresort said:

My friends and my mom's friends keep talking about my tiramisu cake made in the style of a Buche de Noel.

Please share that recipe! Tiramisu ranks as my top dessert.

I'll share the recipe with you...truth be told, it came from putting 2 recipes together, though you can use it as a starting point.