HOME > Chowhound > General Topics >
Brewing beer, curing meat, or making cheese? Get great advice

Favourite tips you picked up while travelling ? [Moved from Home Cooking]

spigot Nov 4, 2006 04:30 AM

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 ;-)

  1. Sam Fujisaka Nov 7, 2006 07:31 PM

    From Samoan and Tongan friends while living in the Philippines: the combination of steamed yams, taro, and cassava as the carb staple. Really good.

    1. s
      soupkitten Nov 7, 2006 04:26 PM

      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

      1. TexasToast Nov 7, 2006 09:14 AM

        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!

        1. l
          Leper Nov 6, 2006 09:26 PM

          In Sante Fe I discovered how good Green Chili Stew can be for breakfast.

          1. l
            linlinchan Nov 6, 2006 09:20 PM

            In Japan I learned that Japanese mayonnaise in the squeeze bottle can be used on just about anything.

            2 Replies
            1. re: linlinchan
              Nutritious Jane Nov 7, 2006 07:36 PM

              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!

              1. re: Nutritious Jane
                linlinchan Nov 10, 2006 12:55 AM

                Oooh, I have to try that! Thanks!

            2. OldieButGoodie Nov 6, 2006 08:43 PM

              In New Zealand, for breakfast was served rolled up pancakes (thicker than crepes)with lemon juice and syrup.

              1. c
                claire de lunacy Nov 6, 2006 07:59 PM

                In Japan I learned that miso soup makes a wonderful breakfast.

                1. Hoosierland Nov 6, 2006 07:56 PM

                  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.

                  1. Das Ubergeek Nov 6, 2006 07:40 PM

                    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.

                    3 Replies
                    1. re: Das Ubergeek
                      ipsedixit Nov 6, 2006 07:59 PM

                      "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 ...?

                      1. re: ipsedixit
                        Das Ubergeek Nov 6, 2006 08:37 PM

                        Not necessarily in cooking, but yes, every single part. Including that one.

                        1. re: Das Ubergeek
                          soupkitten Nov 7, 2006 04:17 PM


                    2. t
                      Taralli Nov 6, 2006 06:02 PM

                      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.

                      1. ipsedixit Nov 6, 2006 05:28 PM

                        In Italy, to appreciate the nuances of "warm" soda.

                        1. Dave MP Nov 4, 2006 09:59 PM

                          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.

                          3 Replies
                          1. re: Dave MP
                            Glencora Nov 4, 2006 10:01 PM

                            Cheese in hot chocolate? What kind? Why? Please explain.

                            1. re: Glencora
                              Dave MP Nov 4, 2006 10:08 PM

                              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.

                              1. re: Dave MP
                                Sam Fujisaka Nov 7, 2006 07:25 PM

                                We consume white soft cow's milk cheese and chocolate milk in cooler areas of Colombia.

                          2. f
                            fauchon Nov 4, 2006 05:51 PM

                            In Greece I learned that feta cheese + honey is Olympian!

                            2 Replies
                            1. re: fauchon
                              Glencora Nov 4, 2006 09:00 PM

                              Also yogurt with honey.

                              1. re: Glencora
                                oakjoan Nov 9, 2006 01:22 AM

                                Or yoghurt with honey and toasted walnuts! Aieeeee, it's good.

                            2. j
                              Janet Nov 4, 2006 05:49 PM

                              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.

                              1 Reply
                              1. re: Janet
                                Sam Fujisaka Nov 7, 2006 07:22 PM

                                What a great answer.

                              2. Ora Nov 4, 2006 02:12 PM

                                Barcelona--Rubbing ripe tomatoes on crusty bread with or with out a pinch of salt--no butter needed.

                                6 Replies
                                1. re: Ora
                                  spigot Nov 4, 2006 08:47 PM

                                  OMG, I *remember* that. It had a name, I can't remember what though. We ate it at every meal.

                                  1. re: spigot
                                    cheryl_h Nov 6, 2006 06:03 PM

                                    I know this as "pa amb tomaquet" in Barcelona.

                                    1. re: cheryl_h
                                      JudiAU Nov 6, 2006 08:57 PM

                                      A perfect dish, especially with a bit of olive oil and next to some salty pig.

                                      1. re: JudiAU
                                        ali patts Nov 7, 2006 09:27 AM

                                        It's also really good with (good) anchovies (and better yet anchovies and roasted red peppers)... am salivating just thinking about it!

                                        1. re: ali patts
                                          cheryl_h Nov 7, 2006 05:26 PM

                                          Oh I could eat anything with boquerones, but your combination sounds divine.

                                          1. re: cheryl_h
                                            Ora Nov 7, 2006 05:43 PM

                                            In Madrid, I fell in LOVE with boquerones fritos--whole ones, fried to a crisp, delicioso! Ole!

                                2. Davwud Nov 4, 2006 02:09 PM

                                  In the south. I learned that ribs don't need sauce. I use it liberally but it isn't a necessity.


                                  1. BobB Nov 4, 2006 02:04 PM

                                    In Madrid, to serve quince paste with sharp cheese.

                                    1. Aromatherapy Nov 4, 2006 12:23 PM

                                      In southern Europe, that I like unbuttered bread just fine. Haven't buttered (or oiled) it since.

                                      1 Reply
                                      1. re: Aromatherapy
                                        piccola Nov 4, 2006 06:43 PM

                                        I'm with you on this one. I want to taste the bread, thank you.

                                      2. p
                                        piccola Nov 4, 2006 10:58 AM

                                        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.

                                        2 Replies
                                        1. re: piccola
                                          JudiAU Nov 6, 2006 08:56 PM

                                          "In the US, I learned all about semi-homemade."


                                          1. re: JudiAU
                                            piccola Nov 6, 2006 10:47 PM

                                            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.

                                        2. akp Nov 4, 2006 10:17 AM

                                          In France, mayo for fries.
                                          In Spain, fresh crushed tomatoes on toast sprinkled with salt and olive oil for breakfast.

                                          1 Reply
                                          1. re: akp
                                            Foodrat Nov 6, 2006 06:13 PM

                                            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.

                                          2. expatslat Nov 4, 2006 10:09 AM

                                            In Israel, I learned to love chopped salad and cheese for breakfast. :-)

                                            1. oakjoan Nov 4, 2006 05:33 AM

                                              In Melbourne, I learned the breakfast combo of yoghurt, stewed rhubarb and meusli. Delicious!

                                              1. therealbigtasty Nov 4, 2006 04:51 AM

                                                In England I learned Malt Vinegar on French Fries, Baked Beans on Toast with a sunny-side up egg, and Steak and Kidney Pie!

                                                Show Hidden Posts