Thought I’d ask this because I want to discover more foods from across the world
(Also I shouldn’t have to say this to americans, please state where you are from and state where you are from without acronyms or shortened names because I’ve seen US Defaultism on lemmy and not all of us are going to know your acronyms considering we’re global users)
A few kg of meat, traditionally (in the rhine-area) from horse, nowadays more beef, marinated for 1+ month in a few litres of wine and vinegar, with some vegetables. Slowly cooked so it disintegrates on your fork.
The sauce you get from Sauerbraten is sooooo good, too - goes well with any veggies and/or pasta to eat alongside it.
Yep, we always save a lot of sauce for later in the year, as we (my family) only makes it one time a year, for christmas (on the 25th and 26th). With dumplings on the 25th and noodles on the 26th.
A store-made bagel, with 2 over-easy eggs and a thick slice of a spiced ham product called (pork roll) or (taylor ham), a slice of American cheese, and “salt, pepper, ketchup”.
Commonly with bacon, sausage, or regular sliced deli ham replacing the meat. Sometimes with hot sauce instead of ketchup. The bagel can be any type, but is often “everything”.
NYC area, mostly north New Jersey.
Bunny Chow - South Africa (does not contain any bunnies)
It’s a ¼ or ½ loaf of bread hollowed out and filled with curry
There’s a version called kota (certain groups pronunciation of quarter, for quarter bunny) that is filled with chips (thick cut french fries), polony (bologna, I think), viennas (a frankfurter i think), cheese, tomato sauce, atchar (mango pickle), and sometimes russians (kolbasa, not the people). It’s the ultimate comfort food for me
Furikake shrimp chips.
Chicago Illinois USA here:
The two foods that scream “This is Chicago” to me are deep dish pizza and a Chicago style hotdog (poppy seed bun and a dog with mustard, chopped onions, tomato wedges, sweet relish, a pickle spear, and peppers, then sprinkled with celery salt).
As to which is my favorite, deep dish is definitely more unique and probably the better answer here, but man can I do love when the dogs are just right.
In terms of popular and well known local dishes, the deep dish pizza and Chicago dog are great. I agree with you there.
The one that people outside of Chicago don’t know a lot about, that is still a delicious representation of the city, is Italian Beef.
And the one that is uniquely Chicago but isn’t going to be winning over people in a blind tasting, is shots of Malort.
Oh yeah, I could smash an Italian beef just about any day.
And Malort. I mean, it’s awful, but I never say no when offered a shot. I kinda love that our local drink comes with language of “this is will taste terrible, but you have to try it.”
I found Malort to be not all that bad. Not something I’d choose as my liquor of choice but not the concentrated hell I expected from descriptions and reactions.
Hmmm. I will extend it to anything Norwegian. “Pinnekjøtt” usually a Christmas dish.
Cured (salted and/or smoked) sheep ribs. (Often lamb)
The ribs are then separated to individual ribs.
You water it for 16 hours, changing the water once. Or they will be too salty. Then you steam them until the meat releases from the bones (3ish hours)
Serves with mashed swedes, sausage, and potatoes, using the water as a sort of gravy (it’s full of fat)
Interesting. I’ve had fårikål but that sounds more interesting to me. Probably on account of the use of cured meat, particularly smoked, likely giving a more complex flavor to the lamb.
Tbh I think Fårikål is a bit bland. At least if you don’t give it a day. Don’t know why it is, but the dish is often better the next day. And I think some people use to lean cuts. Fårikål needs fat as it is often slow cooked for several hours. That just makes for chewy blandness if you use lambchops or other “better” cuts. Personally I make it “French” by making a red wine version.
mashed Swedes
Tell me, Dr Hannibal Lecter: what is a ‘mashed Swede’?
Heh, I see my autocorrect gave it a calital S. But since you askes, I believe the american word is rutabaga. https://en.wikipedia.org/wiki/Rutabaga?
Also jokingly called the “Nordic orange” because of its high content of vitamin C.
I forgot to mention that we so add a carrot and milk to make it more orange puree
mashed Swedes
what is a ‘mashed Swede’?
the american word is rutabaga
Ah! It’s called ‘swede’ because it’s short for ‘swedish turnip’! I’ve never heard it called that. It was a complete surprise (and my nephews are Swedes, so…) ;-)
I’ve never heard it called Rutabaga either. We call it just ‘turnip’, and up to this moment I never knew what a Rutabaga tasted like, despite having turnip just the other day. Wow! So it’s a Yank word?
My dad would make mashed turnip with a little nutmeg or cinnamon. It was awesome.
Anyway, I’m learning SO MUCH today. Thanks!
From central Mexico, my favorite is huaxmole (or guaxmole, “mole de huaje”): pork with a sauce made of guaje (Leucaena leucocephala) seeds, green chiles and, sometimes, husk tomatoes. Other recipes use goat meat, red chiles and can be more like a soup.
Chicken nuggets.
I’m from France, if I had to select one dish for you to try it would be duck confit with sarladaise potatoes (cooked in duck fat). In terms of calorie density it makes me think of Homer’s “I only eat food in bar form” meme. But so worth it.
Tex mex breakfast taco.
Egg, bacon, cheese, tomatillo salsa.
Good for any meal. Takes less than 15 minutes from start to clean. Delicious and filling.
Sub tato for the bacon and that’s what I have nearly every day for breakfast. Mmm. This damn thread is making me hungry.
Delicious. Can’t go wrong with a breakfast taco.
Sometimes my white trash ass will cut up a hotdog saute it and use that.
The true blending of culture lmao.
Ghormeh Sabzi - or The story of how my SO got me by my belly. Iranian stew mandatorily served with rice crowned with it’s Tadigh crust.
From Bulgaria, banitsa, it’s a bit difficult to describe, but it’s sorta like layered dough with cheese and eggs, though this description really doesn’t do it justice…
My wife spent 18 months in Bulgaria. When she talks about the food banitsa invariably comes up as something she desperately misses.
Looks a lot like the moldovian Vertuta. I bet they taste similar.
Steak and cheese sub. Yeah, you can get one in a lot of places, but I haven’t had a good one outside of New England.
From Arizona / Mexico:
Birria, especially Birria Ramen. It’s slow cooked meat in a broth of spices and a bit of onion and Chiles. It’s fall apart tender, and usually served with melted cheese (Queso Birria). But my favorite version is served on top of Tapatio Ramen. So it’s fork tender beef with spicy noodles.
Really great on a cold day.
Funny thing is, I’m from the East Coast of the US, so actually have a bunch of favorites from there that are really worth giving a try too.
Especially a REAL Cheesesteak.
Shaved Ribeye cut thin and grilled on a hot surface for a char. Grilled and charred onions and green peppers. Add it to an Italian soft roll that’s warmed, NOT toasted. Melt on top of it either Cheez Wiz (an Aerosolized Cheese snack that’s awful by itself) or American cheese. Mix it all together on the bun along with a few slices of Italian peperonchinis and a couple dashes of celery salt.
Incredibly unhealthy, but quite an experience if you ever get to try one (or make one yourself! I’m literally eating one I made for dinner right now haha 😂)
