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Cooking from around the world.

peskin Jul 26, 2011 03:03 PM

Exotic foods traditionally made in far away countries. India. Japan. Nigeria. Chile. Etc.

What country's food do you like most? What do you tend to cook most?

I personally love Yemenite, Mexican, Indian, and Korean.

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  1. h
    Harters RE: peskin Jul 26, 2011 03:08 PM

    Assuming that "far away" implies a different continent - then North Indian/Pakistani, Lebanese/Syrian and American

    1. grayelf RE: peskin Jul 26, 2011 08:59 PM

      For me, Thai, Vietnamese and Japanese (I'm in Vancouver).

      1. ursy_ten RE: peskin Jul 27, 2011 05:04 AM

        So many cuisines! It's really hard to choose.
        I would have to say though, that I'm a sucker for italian. Particularly pasta, which I am only just starting to explore (in the sense of, from scratch - rather than dried pasta)
        I love Indian too, but never get to cook it because it doesn't agree with my sweetie.
        (And I'm in Australia)

        1. c
          CoconutMilk RE: peskin Jul 27, 2011 07:03 PM

          I choose a different country every week and try to cook most of my food for that week as if I could only make food from that country (I've started this madness within the last year and it doesn't always work out but its fun).

          I've done Persian, Spanish, Indian, Mexican, Italian, Lebanese, Turkish, Moroccan/Tunisian, Chinese, Thai, Vietnamese, Korean, and too many others to count.

          It's hard to pick even a few that I like over the rest-- which is why I switch it up week to week. On the whole I probably cook Indian, Thai, Chinese, and Vietnamese food the most.

          4 Replies
          1. re: CoconutMilk
            Harters RE: CoconutMilk Jul 28, 2011 02:03 AM

            A few years back, we cooked a different nationality for Saturday night dinners. With interruptions for things like holidays, family events and the like, it took us two years to work our way through the list (although for some countries, like France, we did cheat and cook several times but for different regions of the country - so one occasion might have been a dish from Alsace and another time from Pas de Calais). The World Cup was running for several weeks and we tried to focus the meal on at least one, and preferably both, countries playing the Saturday night match. It was all good fun.

            1. re: CoconutMilk
              peskin RE: CoconutMilk Jul 28, 2011 02:15 AM

              Do you have a website you can recommend for good vietnamese recipes? I've never eaten vietmanese food ever, that I know of, and would love to try it. Persian food isn't my cup of tea, there's something about the mix of spices that doesn't really appeal to me. Its funny you put Moroccan and Tunisian foods together, because we have Tunisians in my extensive family and I really don't care for the food they make (usually some spinach, bean and beef sauce), but I absolutely love Morrocan foods! They seem so different to me!

              1. re: peskin
                CoconutMilk RE: peskin Jul 28, 2011 05:10 AM

                vietworldkitchen.com is Andrea Nguyen's web site, and I'd say she's pretty much the best Vietnamese cookbook author around. She has quite a few recipes on her site. Mai Pham and Corinne Trang are also pretty good. A book from any of those three would be the best start.

                If its possible I would go to a restaurant first. It can be hard cooking food from a cuisine you've never tried because you don't really know what to aim for.

                1. re: CoconutMilk
                  peskin RE: CoconutMilk Jul 28, 2011 05:22 AM

                  As far as I know, theres no vietnamese restaurants in my region.

            2. c
              ChiliDude RE: peskin Jul 28, 2011 04:33 AM

              Just put it in front of me, I'll eat it. My wife is particular about what she will eat, and is limited by her Italian genes. There are 2 dishes that I make that she will eat and she requests. They are risotto, usually made when there is leftover chicken, and chicken paprikash. The latter is one that I embellished from a recipe my late mother gave me. My mother's recipe called for a 1/2 teaspoon of paprika, I use 2 tablespoons. Also, my recipe starts off with a soffritto.

              I make chorizo from scratch by grinding about 4 pounds of pork loin in an old-fashion hand cranked grinder. The seasoning are then incorporated. The chorizo is formed into patties and frozen. I've eaten pan fried patties in sandwiches, and also used a patty in a frittata.

              I've made kimchee at times, but only in the winter when I can use the garage as a refrigerator. That's because the one with the Italian genes cannot tolerate the beautiful aroma of kimchee, and will not allow it in the refrigerator.

              6 Replies
              1. re: ChiliDude
                peskin RE: ChiliDude Jul 28, 2011 05:13 AM

                I make kimchee in a mason jar with a rubber sealed cover. I keep the cover closed, and to stop it from exploding, I open it once or twice a day so pressure doesn't build up inside. The house doesn't stink because of it, and once I move it to the fridge, it still doesn't stink.

                1. re: peskin
                  ChiliDude RE: peskin Jul 29, 2011 03:43 AM

                  Thanks for your input. I don't notice the aroma of kimchee in the fridge. It is my wife's imagination just because she doesn't care for the condiment. I have some store bought kimchee in another lowboy fridge that was given to me by a neighbor who knows I like it, and it does not cause the lowboy to have an aroma. Notice that I use the word 'aroma' instead of 'odor.'

                  1. re: ChiliDude
                    peskin RE: ChiliDude Jul 29, 2011 07:24 AM

                    What I meant was not that it doesn't have a smell, but rather, that when its in a sealed container as opposed to an open crock, the aroma/odor/smell dissipates less.

                    1. re: peskin
                      inaplasticcup RE: peskin Jul 29, 2011 07:58 AM

                      That's interesting. Once the kimchi gets old enough, I ALWAYS smell it!

                      1. re: inaplasticcup
                        peskin RE: inaplasticcup Jul 29, 2011 08:02 AM

                        How old? Maybe I finish mine up before it can get really stinky?

                        1. re: peskin
                          inaplasticcup RE: peskin Jul 29, 2011 08:23 AM

                          LOL. By the time all the white parts of the leaves start to go translucent, you're well into waft... :)

                          I call that kimchi jjigae time.

              2. calabrese827 RE: peskin Jul 28, 2011 05:09 AM

                I love making Middle Eastern foods, using regional variations. I love making baked falafel and hummus.
                I also love making Mexican or Latin American food. We always have "Mexican Saturdays" in my family, where we all make chimichangas, enchiladas, salsa, etc. Homemade Mexican is ten times better than going to any Mexican restaurant.
                (I'm a mix of ethnicities, but mostly Italian and German)

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