I'm 19 (edit: I'm Finnish too for some people wondering) and have been cooking seriously for the past year. I have gotten a lot better during that time, but I suck using spices. I also wanted to learn new cuisines so I went "why not mix them both?", so yeah.
I got coriander seeds, cumin, cloves (they smell like the dentist's room, yikes), cinnamon, turmeric, anise (and star anise), fennel, cardamom and cayenne pepper + edit: mustard seeds to add to my spice collection. I got as much of them whole as I could and sacrificed my current coffee grinder for this purpose.
So yeah, I spent 30mins just smelling all these new spices and it was heaven (fuck cloves tho). Then made a curry with those freshly toasted and ground spices and made tikka masala (yeah yeah, not technically Indian, I know). It was amazing and interesting.
This is a whole new world of flavors and smells and I'm so excited to start really explore it! I'm very used to western flavors (aka, just put more salt (I usually replace this with soy sauce tho) and cheese in there and it'll be epic) so all of this was very interesting to me :)
I don't have space or a container for the spice mix so I just have a cup of my curry mix in my kitchen and I smell it every time I go there. So yeah, just wanted to share this experience with you guys :)
Edit: thank you for the amazing answers and great advice! I appreciate it a lot as I'm trying to learn as much as I can :)
I have already done zefir
my friend wanted to try the kvass but I did it 5 times only the first 2 times it was good the other 3 times it tasted bad and was not "fizzy"
can you help me
I followed life of Boris recipes for zefir and kvass
Edit: o my God THANK YOU i did not expect so MANY answers thank you again
I almost exclusively see long noodles used in Asian cuisine, but no short noodle shapes like penne, fusilli, etc. Is there a reason for this?
And if there are any Asian cuisines that make use of short noodles, please do share!
I know relatives who refuse to try anything besides their usual SG food and find me weird when I suggest something random like Mexican.
For example I'm from Hungary, and here American fast food was all the rage, with Hamburger and Hot Dog stands appearing all over the country in the 70s and 80s and home recipes like chicken glazed with a Coke-based sauce being chic. By the early 80s, there was a McDonald's-knockoff state owned fast food restaurant chain in the country called "City Grill."
Another surprising observation my Mom made when we were reading about American party food from the 1930s, is that Hungarian party food from the 1980s was basically the same as what would have been eaten in the USA at a house party in the 1930s, but with some Russian influences.
In East Germany, I've read that Chinese food was considered the most chic, Party-loyal families with a good State income hosting dinner parties with Chinese food.
In Poland, again American fast food was considered the most chic with Zapiekanka and other US-inspired foods being served from food carts from the early 80s onwards.
In Romania, French cuisine was considered the most chic, baguette and frogs' legs being widely available before the famine in the 80s.
About other East Bloc countries, I haven't found anything on which foreign cuisine(s) they liked.
What do you know about this topic?
I'm pretty new to the world of veganism and I've been reading a lot of recipe blogs/vegan subreddit posts (been lurking here a long time!) and vegan bloggers. And lately I've been feeling...some kind of way about all of the references to tofu, seitan, dairy substitutes, and other mock meats.
Whenever a classic vegan substitute comes up, they're always like "we know tofu is weird, but if you wring all the moisture out of it and deep fry it for 3 hours we promise you'll love it!!" or "seitan is a funny sounding word and it looks wrinkly and ugly but it's a GREAT SOURCE OF PROTEIN" or some other kind of statement with a million pleading caveats and acknowledgments. It's as if the subtext is, hey look at these wacky foods! Sorry they're kinda strange, but isn't it great that someone invented these so we vegans can have protein! And it's like but wait, I literally grew up eating this stuff, it's not exotic or weird. The first dairy free milk that I can remember hitting mainstream supermarket shelves was soy milk, which is like a staple of Asian family households!! (shout out to the 80% of us who can't digest lactose, we out here 😔🤘) Like these foods weren't created just for people who are vegan, literally billions of people incorporate them into their everyday omnivorous diets. I legit used to eat tofu stir fried with beef. I almost don't like the term "vegan substitute" for these foods, bc for me, they were just...regular foods. It feels like a major part of my cultural diet has been co-opted by (mostly white) people who are documenting their ✨plant-based journey✨. On the one hand, I'm glad that these foods are making their way onto more plates, but on the other hand, I wish more credit was given to the major Asian influences on modern-day veganism.
To be clear, this problem is wayyy worse outside of the vegan community. And the sites I've been getting these recipes from are definitely heavy into the h e l t h aspect and light on activism. But I almost expect that from meat eaters because their dietary perspective is still more limited. I feel like vegans should know better, especially since veganism is so much more than a diet, it's about decolonizing food and making it as equitable as possible.
PS for context I'm Asian-American, born/grew up in states, parents both immigrants from east asia.
Edit: I initially wrote this post from the viewpoint of someone who grew up in an asian household, but as many commenters rightfully pointed out, this is in no way
... keep reading on reddit ➡We have this user throwing some brilliant facts
> So... I’m mi’kmaw from the North-east coast. But I can tell you catigorically what are some native foods -tomatoes -maple and other refined syrups -strawberries, blueberries,cranberries stewed into stews and jams -slow cooked shellfish in brine with tubers (potatoes. Those were us) and chilies (chilies were traded widely across the americas per 13000 yo remains) -many strains of garlic and greed onions -red. Meat. However you cook it. Most people never had red meat before they came here. It was reserved only for the nobility in Europe -corm also widely traded as far as the Great Lakes. -sooo many varieties of beans and squash.
doubling down
> Lol old records written by white people are unreliable. They were heavily invested in erasing the rights and culture of non-whites. Academic sources still have this bias.
Another brave user repsonds
> So we can't question your oral traditions which are hardly reliable but you can question primary written sources? And its ok because of who you are?
Then there is lot of talk about chillies, peppers, bbq, etc.
New York has Tavern on the Green, Seattle has Canlis, New Orleans has Commander's Palace, Chicago has Alinea.
Just looking for a top three perhaps of incomparable, impeccable fine dining/haute cuisine.
We are coming back a second year in a row because we just couldn't eat enough while in town. And while we appreciate and look forward to the best BBQ in the world, I'm wondering where does Memphis go to dine out Classy AF, lol.
Thanks in Advance, folks!
Shout-out to African Eats Cuisine on Murray Ave. Been open a couple months and only crossed my radar this week. Gave it a try tonight; really, really enjoyed ourselves. Figured I would try to put it on a few more folks' radar.
Hi all
I'm a food journalist. I've been lurking here for years asking and answering questions about food in Sydney. For the last year, I've been working on a map of Sydney's cuisines, with all the venues on the map based on conversations I've had with different community groups, chefs, language associations and FB groups. All of those conversations based on the question 'where do you and your family like to eat and which restaurants, bakeries or delis are popular in your community?'
At the moment you can search for all those eateries based on cuisine but I'd love to add other features too (searching based on location, dish, vegetarian friendliness etc). I made it available to the public only recently and I'd love to know what you all think.
It's called Have You Eaten, you can find it here.
I feel a bit weird promoting it here as I've never really done that before, but I'd really just like some feedback on what I've done so far, and I'd love to know if people think this is a useful tool or not.
Hey all, my husband is from California and when we travel to visit we love to fill up on Asian cuisine before heading back to Kentucky lol. We were wondering if there is any good korean bbq, dim sum or Vietnamese places in Lexington since we tend to visit the area once a month or so.
Paprika is a powder that is made from ground dried red pepper, a cultivation that was introduced to the Old World from Mexico. However, Hungary seems to be a mecca of paprika of sorts, in Hungary, paprika comes in lots of different grades, paprika is a core component of many Hungarian dishes, salt and paprika can be found tableside in Hungary, even the word paprika that we use is a borrowing from the Hungarian language. How did this spice find itself as a staple of Hungarian cuisine?
Here’s some info about the geography the culture I’m designing here is indigenous to: there are tropical rainforests, savannas, tropical dry forest, and some mountains with a Mediterranean climate in the north; the center is a patchwork of high mountains, arid deserts, and forests; the south has a Mediterranean climate; and the extreme south has a temperate oceanic climate. The area has access to both old world and new world crops and fauna. In general, this culture is based mostly on Ancient Rome and Ancient Greece, with smaller influences from Byzantium, Carthage, Ottoman Turkey, and Al-Andalus. Which real-world cuisine should I use as the main inspiration for this culture’s?
I’m here now, their lunch special is absolutely bonkers. You get a soup/salad, entree, side, naan bread and a desert for FOURTEEN DOLLARS. And it’s incredible Indian food too, the best I’ve had (so far) in Richmond.
So I have been thinking, we know that aliens are capable of eating human food, and we know that some alien species are very fond of certain human foods and drinks, for example Ferengi like Rom and Nog are very fond of squid, and crab and Worf enjoys a glass of prune juice over bloodwine. In anycase, there is a high probability that some Star Trek species have developed a taste for human cuisines, and dishes. The question remains though, what kinds of cusines and dishes would they come to enjoy and why?
Here are some of my theories so far, :
Ferengi: Thai cuisine, especially Thai entomology. Crab centered dishes like crab cake, and crab rangoon, and lobster dishes like grilled lobster tail, lobster thermindor, and lobster bisque, and octopus dishes like grilled octopus, and nakji-bokkeum (Spicy Korean Octopus). I think they may also end up liking soda as well like Coke, Pepsi, Sprite, orange soda, ginger ale, root beer etc...
Klingon: Steak like t-bone, beef tenderloin, strip steak, and sirloin steak, Jewish dishes like Shahuska, fried artichokes, cholent, kibeh, and matzao ball soup, different types of coffee like Irish coffee, and cappucino, different alcholoic drinks like cider, wine, and ale and a lot of noodle dishes like Carbonara, Spaghetti alle vongole, Bolognese pasta, Ramen, Yaki Udon, Pad thai, and chow mein.
Vulcan: plant-based meat, kale chips, and shake, high protein fruit shakes, cauliflower dishes like cauliflower tacos, steak, bolognese, rice pilaf etc..., along with other vegetarian dishes like guacamole, butternut squash soup, lentil soup, and veggie burgers.
Honestly, I'm not exactly sure how accurate these predictions are, but if you consider the appetites and diets of these races I think it is good estimate.
Ok, I'm seeking At least one maybe more.. a Roman coin with the depiction of the (now extinct)
Silphium plant. Kind of looks like fennel plant on the backs of the coins I've seen in pictures.
https://www.worldhistory.org/image/5893/coin-from-cyrene-showing-silphium-plant/
Otherwise a Roman coin depicting any vegetable, Fish or Pig, boar, sow etc will do!
Alternatively: An ancient coin from Calabria is good also.
Please let me know if you have anything that may fit the request.
I'm short on time to search so asking this community for help in finding a good match!
This is for a tasting for a new job position. I'm cooking an Ancient Roman themed tasting and if the chef/owner likes it, I get the job. The coin(s) will be sewn into the leather menu cover as a token and the Silphium is going to be a sauce so it ties together the theme.
Let me know what you have!
