339836 Sat Nov 04 05:30:42 -0800 2006 44 27 General Chowhounding Topics 0 1996378 I’m curious to know what little food tactics you-all have picked up while traveling. I don't mean the kind of thing you’d learn in a cooking class or by asking a chef – just little things that other cultures do, that you saw and adopted yourself. Here’s some to get you started: In Oaxaca, I learned to put a little chili pepper and lime on fresh fruit. Sharpens up the flavour and undercuts the sweetness. In Florence, I learned to squeeze some lemon onto steak (just before eating it). I never would’ve guessed that’d be so good. In London, I learned to love bacon jam and mayonnaise sandwiches. Okay, that one probably doesn’t count – it was one quirky friend, I can’t blame all of London. But you get the gist ;-) Sat Nov 04 05:30:42 -0800 2006 23874 spigot 1 1996400 In England I learned Malt Vinegar on French Fries, Baked Beans on Toast with a sunny-side up egg, and Steak and Kidney Pie! Sat Nov 04 05:51:22 -0800 2006 1996378 20664 therealbigtasty 1 1996436 In Melbourne, I learned the breakfast combo of yoghurt, stewed rhubarb and meusli. Delicious! Sat Nov 04 06:33:13 -0800 2006 1996378 10245 oakjoan 1 1996532 In Israel, I learned to love chopped salad and cheese for breakfast. :-) Sat Nov 04 11:09:40 -0800 2006 1996378 18064 expatslat 1 1996533 In France, mayo for fries. In Spain, fresh crushed tomatoes on toast sprinkled with salt and olive oil for breakfast. Sat Nov 04 11:17:16 -0800 2006 1996378 20603 akp 2 2000818 From France (and Holland), a second for the mayo for fries! YUM! In Austrailia (where Thai food is better than "Austrailian" food!), add cilantro to fried rice. Mon Nov 06 19:13:25 -0800 2006 1996533 13103 Foodrat 1 1996541 In Italy, I learned to toss a chunk of Parmesan rind into simmering soup/stew for flavour. In the UK, I learned that leftover Indian food makes great pizza toppings (tandoori chicken is a standard offering, though I prefer saag paneer). In the US, I learned all about semi-homemade. Sat Nov 04 11:58:00 -0800 2006 1996378 10681 piccola 2 2001425 "In the US, I learned all about semi-homemade." =( Mon Nov 06 21:56:29 -0800 2006 1996541 10099 JudiAU 3 2001791 I didn't mean it in a (completely) bad way. Plus, since Canada - where I'm from - is pretty close to the US, almost everything else was already familiar. Mon Nov 06 23:47:49 -0800 2006 2001425 10681 piccola 1 1996589 In southern Europe, that I like unbuttered bread just fine. Haven't buttered (or oiled) it since. Sat Nov 04 13:23:11 -0800 2006 1996378 10400 Aromatherapy 2 1997154 I'm with you on this one. I want to taste the bread, thank you. Sat Nov 04 19:43:32 -0800 2006 1996589 10681 piccola 1 1996697 In Madrid, to serve quince paste with sharp cheese. Sat Nov 04 15:04:00 -0800 2006 1996378 14386 BobB 1 1996707 In the south. I learned that ribs don't need sauce. I use it liberally but it isn't a necessity. DT Sat Nov 04 15:09:39 -0800 2006 1996378 11291 Davwud 1 1996711 Barcelona--Rubbing ripe tomatoes on crusty bread with or with out a pinch of salt--no butter needed. Sat Nov 04 15:12:12 -0800 2006 1996378 13427 Ora 2 1997372 OMG, I *remember* that. It had a name, I can't remember what though. We ate it at every meal. Sat Nov 04 21:47:15 -0800 2006 1996711 23874 spigot 3 2000779 I know this as "pa amb tomaquet" in Barcelona. Mon Nov 06 19:03:52 -0800 2006 1997372 12335 cheryl_h 4 2001431 A perfect dish, especially with a bit of olive oil and next to some salty pig. Mon Nov 06 21:57:28 -0800 2006 2000779 10099 JudiAU 5 2002680 It's also really good with (good) anchovies (and better yet anchovies and roasted red peppers)... am salivating just thinking about it! Tue Nov 07 10:27:58 -0800 2006 2001431 24646 ali patts 6 2003578 Oh I could eat anything with boquerones, but your combination sounds divine. Tue Nov 07 18:26:00 -0800 2006 2002680 12335 cheryl_h 7 2003655 In Madrid, I fell in LOVE with boquerones fritos--whole ones, fried to a crisp, delicioso! Ole! Tue Nov 07 18:43:32 -0800 2006 2003578 13427 Ora 1 1997075 When we moved from the South to SF/Bay Area, I learned I didn't have fry everything until it was dead and then pour gravy over it. I now can steam, stir fry, and use olive oil instead of bacon grease. Sat Nov 04 18:49:15 -0800 2006 1996378 10921 Janet 2 2004012 What a great answer. Tue Nov 07 20:22:24 -0800 2006 1997075 36661 Sam Fujisaka 1 1997083 In Greece I learned that feta cheese + honey is Olympian! Sat Nov 04 18:51:37 -0800 2006 1996378 11069 fauchon 2 1997395 Also yogurt with honey. Sat Nov 04 22:00:41 -0800 2006 1997083 11231 Glencora 3 2007614 Or yoghurt with honey and toasted walnuts! Aieeeee, it's good. Thu Nov 09 02:22:42 -0800 2006 1997395 10245 oakjoan 1 1997474 In Chile, I learned to put avocado on hot dogs. Also learned to put strawberries in sangria. In Ecuador, I learned to cut up a banana into arroz con pollo. Also learned to put cheese in my hot chocolate. Sat Nov 04 22:59:20 -0800 2006 1996378 21930 Dave MP 2 1997477 Cheese in hot chocolate? What kind? Why? Please explain. Sat Nov 04 23:01:39 -0800 2006 1997474 11231 Glencora 3 1997487 I lived with a host family in Ecuador back in 1999 on a summer program in high school. I've been in touch with them since then, and I was actually there this past year too....so I've had this several times. Anyway, on my first night at the homestay in 1999, we had a light dinner of homemade hot chocolate (real chocolate, milk, etc), lots of breads and rolls and good Ecuadoran cheese. My host father always gets a specific type of hard Andean cheese. It's a bit sharper than the typical Ecuadoran cheese (which can be found all over Ecuador, Peru, etc), but not by much. It's white, somewhat soft (texture of meunster cheese, actually comparable to meunster in terms of levels of sharpness and flavor). I didn't speak much Spanish at the time, but I saw everyone cutting up pieces of cheese and putting them in the hot chocolate...then after it had gotten nice and gooey and partially melted, scooping it out to eat it. So I did it too and really liked it. I don't know if this is super common in Ecuador...I've seen other people do it, but mostly I've seen it with my host family. But either way, it's a great idea. Sat Nov 04 23:08:20 -0800 2006 1997477 21930 Dave MP 4 2004018 We consume white soft cow's milk cheese and chocolate milk in cooler areas of Colombia. Tue Nov 07 20:25:09 -0800 2006 1997487 36661 Sam Fujisaka 1 2000667 In Italy, to appreciate the nuances of "warm" soda. Mon Nov 06 18:28:30 -0800 2006 1996378 11583 ipsedixit 1 2000772 On Ambergris Caye, I learned spicy, hot crispy little fish & roasted potatoes with eggs made for a terrific breakfast. In Greece, I learned a bowl of freshly made yogurt w/local honey and the house olives & platter of marinated octopus in olive oil, lemon & oregano were one of our favorite breakfast choices. Mon Nov 06 19:02:14 -0800 2006 1996378 12889 Taralli 1 2001154 In the Midwest, I learned to use absolutely every part of an animal I shot while hunting -- ever have venison stock? In France, I learned how to make salad dressing. In Spain, I learned that the best seafood is the simplest -- grilled or steamed with herbs, olive oil, lemon juice and salt, maybe a teeny bit of garlic. In Canada, I learned the wonders of maple syrup. In Wyoming, I learned to go to dinner in Colorado whenever possible. Mon Nov 06 20:40:16 -0800 2006 1996378 10811 Das Ubergeek 2 2001214 "In the Midwest, I learned to use absolutely every part of an animal I shot while hunting -- ever have venison stock?" _________________________________________________ You don't really mean "every part" do you ...? Mon Nov 06 20:59:10 -0800 2006 2001154 11583 ipsedixit 3 2001344 Not necessarily in cooking, but yes, every single part. Including that one. Mon Nov 06 21:37:44 -0800 2006 2001214 10811 Das Ubergeek 4 2003345 LOL Tue Nov 07 17:17:28 -0800 2006 2001344 46030 soupkitten 1 2001205 In Tanzania I learned that I love goat soup for breakfast. In Uganda I learned that fried grasshoppers are a fanastic snack with beer. And in Egypt I learned that beans for breakfast do not make me farty all day (but they do give me indigestion). As for what I still use from my travels in Africa... I now know that fresh is always best and the same goes for free renge. I also learned to love liver, and that it makes a really good stew. Mon Nov 06 20:56:57 -0800 2006 1996378 27000 Hoosierland 1 2001216 In Japan I learned that miso soup makes a wonderful breakfast. Mon Nov 06 20:59:17 -0800 2006 1996378 51484 claire de lunacy 1 2001364 In New Zealand, for breakfast was served rolled up pancakes (thicker than crepes)with lemon juice and syrup. Mon Nov 06 21:43:19 -0800 2006 1996378 23380 OldieButGoodie 1 2001504 In Japan I learned that Japanese mayonnaise in the squeeze bottle can be used on just about anything. Mon Nov 06 22:20:03 -0800 2006 1996378 19345 linlinchan 2 2004053 I love added a finely grated clove of garlic to that mayonnaise for moules frites. In Southeast Asian, I learned to add raw grated/minced garlice to fried rice/noodles, veggies right when you turn the stove off to steep. The flavors along with the required fish sauce is unbelievable! Tue Nov 07 20:36:39 -0800 2006 2001504 49251 Nutritious Jane 3 2010360 Oooh, I have to try that! Thanks! Fri Nov 10 01:55:06 -0800 2006 2004053 19345 linlinchan 1 2001529 In Sante Fe I discovered how good Green Chili Stew can be for breakfast. Mon Nov 06 22:26:09 -0800 2006 1996378 11158 Leper 1 2002675 This is more of a technical tip, but cheese keeps best outside in the car as it's cooler than cheap motel rooms (that don't have fridges). The sam thing goes for ham (a leg of which I bought in VA, and drove back to TX with! Tue Nov 07 10:14:18 -0800 2006 1996378 19247 TexasToast 1 2003383 England: panfried vegetables on toast (mmm mushrooms), that you can get nearly all your daily caloric needs fulfilled by strong beer Europe: using the plant growing in the ditch in food (leeks, ramps, mushrooms, & that Bulgarian wild herb that tastes vaguely of fresh oregano), Bernaise on fries, farmer's markets, fresh food each day, how to use the local gang of gypsy kids to get blackmarket booze in eastern Europe, always to try the local specialties & street food, wine with meals, cafe au lait and real French bread India: salt & pepper on fresh fruit in hot weather, how to add small amounts of liquid to a simmering sauce to carefully control the cooking temperature, how to judge a food's "doneness" by appearence and sounds made by cooking rather than tasting the food while fasting Tue Nov 07 17:26:17 -0800 2006 1996378 46030 soupkitten 1 2004036 From Samoan and Tongan friends while living in the Philippines: the combination of steamed yams, taro, and cassava as the carb staple. Really good. Tue Nov 07 20:31:00 -0800 2006 1996378 36661 Sam Fujisaka