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)
Swedish meatballs, brown cream sauce, lingonberry jam and mashed potatoes. Vegan in my case, but doesn’t matter, it’s fucking great either way.
Also, Semla.
I love my local dish: crab cakes. I hate my local seasoning: Old Bay. Never bought a can in my life.
Old Bay has the amazing ability to smell dusty and stale even when it’s fresh from the tin.
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What do you dislike or avoid?
With potatoes and mettwurst! Yum!!! Now I need to make Grünkohl before it’s too warm outside to eat kale.
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.
Thailand - gaeng tai pla, som tam, mango sticky rice. First 2 are really spicy, so probably not for everyone.
gaeng tai pla
Is it the same as “Kaeng tai pla”?
Yes, just different transliteration. A Croatian magazine actually ranked it as the worst food in the world, which we Thai took offense for hahaha. https://www.nationthailand.com/life/food/40036968
Add to that jungle curry, gaeng pa!!! Also very spicy.
Mission style burritos are tasty.
I also like California style pizza so long as the toppings aren’t too weird.
Hell yeah!
The picture in the Wikipedia article for california style Pizza doesn’t look very appealing
Too much veg on that one. Scroll down for an egg pizza from Chez Panisse.
Do you mean local like within my own city or regionally/by country?
Countrywide: Hotdogs are the first thing I think of when I think “American food.”
Statewide (California): The sour dough bread bowls at the San Francisco wharf are amazing as fuck.
In my city: The best thing here are taco trucks. There’s even a whole dedicated parking area for a bunch of them to gather downtown called “Grub Hubs.”
I almost mentioned the sourdough bread bowls because SF is known for their sourdough and those are tasty.
It’s really tourist food though. The local soup is Cioppino but I never see it served in a bread bowl.
There’s not a lot of things I’m envious about when it comes to the US
But good and cheap tacos are one of them
I’m Belgian so only one answer is allowed
Belgian fries with mayonnaise and Flemish stew
As neighbor Dutchy, I can agree! Delicious.
Weirdly the replies to your comment won’t load on the lemmy instance I’m on, don’t know about other instances
They do seem to load on your instance so I’m thinking it’s some sort of federation issue
Anyways here’s a screenshot for anyone else who can’t see the replies
I pick vol au vent. 😁
Very admirable, it’s a good choice
If you take it with fries, of course 😁
This interaction is basically me at a restaurant
Allez, een Américain Frites alsteblief !
Burritos. Like most burritos.
Belgium: vol au vent with Fries
Norwegian, here. Lutefisk is incredible if done right, but it’s easy to fuck up severely. So if someone were to try and cook something based on my recommendation, I’d suggest Fårikål or Pinnekjøtt instead, as they’re both incredibly easy to make.
Now I’m curious to try “good” lutefisk. I grew up hearing about how exceptionally awful it is.
Same. Didn’t try it until I was in my 30’s and it was kinda meh at best… until I tried a well made one later.
My ex’s mum would make this at Christmas and it was horrifying.
Visited my norwegian family over the new year, and got to try pinnekjøtt. Very tasty, if a bit annoying to get the meat off of the bones.
In my opinion, that means it’s not done yet. Since it’s mostly a steaming process, you can leave it in as long as you want to. I usually put it on in the morning, and just add a little water throughout the day to make sure it does not dry out. Then 20 minutes in the oven before serving.
That way it usually falls off the bone easily.
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.
Gallo Pinto. Start with white rice and black beans and go from there.
I recently tried the Caribbean version of Rice and Beans which has coconut oil in it, but I don’t like it quite as much. Fun mix that I hadn’t had before though.
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…
Looks a lot like the moldovian Vertuta. I bet they taste similar.
My wife spent 18 months in Bulgaria. When she talks about the food banitsa invariably comes up as something she desperately misses.
