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Nine Cuisines, One Dish Each

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The object here is to list your favorite single dish for each of the national/regional cuisines listed below. And please, let us not bicker and aaaaargue over the definition of American cuisine or whether or not kung pao chicken is a proper Chinese dish. This is for fun.

1. Italian: capellini with a sauce of tomato, bacon, portabella mushrooms, parsley and white wine

2. Indian: murg methi (chicken with fenugreek)

3. Mexican: enchiladas Suizas (chicken enchiladas in a cream-and-Swiss cheese sauce)

4. Chinese: kung pao chicken (lots of hot pepper and toasted peanuts)

5. Thai: gai ga pao (chicken with mint and loads of diced Thai pepper)

6. French: button mushrooms sauteed in butter, white wine and garlic

7. American: New York strip with a compound butter of thyme and lemon

8. Middle Eastern: chicken couscous (with lots of harissa)

9. Eastern European/Russian: chicken Kiev

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  1. With the caveat that I change my mind about this stuff several times a day:

    1. Italian: eggplant parmesan

    2. Indian: naan

    3. Mexican: chile rellenos

    4. Chinese: shrimp rice roll

    5. Thai: som tom poo plara

    6. French: vichyssoise

    7. American: macaroni & cheese

    8. Middle Eastern: falafel

    9. Eastern European/Russian: pierogi with sauerkraut & mushroom

    1. Like small h, this is also subject to change:

      Italian -- pasta with fruits of the sea
      Indian -- samosa chat made with freshly fried samosas (none of that microwaved crap)
      Mexican -- duck in pumpkinseed mole
      Chinese -- mabo tofu with lots of sichuan peppercorns
      Thai -- fish paste covered egg yolks with green curry
      French -- Bouchon's quiche lorraine -- different because of the height; custard quivers and stays moist (gee, kind of sounds dirty as I'm writing it)
      American -- pub style burger cooked medium rare with tallow-fried french fries
      Middle Eastern -- eggplant napoleon from Tanoreen; http://www.flickr.com/photos/37601286...
      Eastern European -- papanasi

      1. You can’t remotely IMAGINE how difficult it is for me to choose just one dish, since I love so many & cook so many, so I’ve just randomly picked my favorites. None of them are “hands down”.

        1. Italian: Baby Calamari Fra Diavolo over Pasta

        2. Indian: Anything “Vindaloo”

        3. Mexican: Enchiladas Suizas (chicken enchiladas topped with cheese (white cheddar or Monterey Jack preferred, green tomatillo sauce, & sour cream)

        4. Chinese: Szechuan Seafood HotPot

        5. Thai: Any spicy curry that doesn’t include coconut milk – lol!

        6. French: Coq au Vin

        7. American: Any cut of steak or great burger that’s tender, flavorful, & perfectly cooked

        8. Middle Eastern: Any dish that isn’t overloaded with what I consider “sweet baking spices. Am not a fan of lots of cinnamon, clove, etc., etc. Other than that – I’m game!

        9. Eastern European/Russian: My own version of Hungarian Goulash, which I make in honor of the late great Bela Lugosi’s birthday every year – lol!

        1. 1. Italian: winter meatballs and savoy cabbage

          2. Indian: spicy lamb sausage shish kebab cooked in tandoor

          3. Mexican: Oaxacan mole with chicken enchiladas

          4. Chinese: kung pao chicken (scorched chilies and fried peanuts)

          5. Thai: basil chicken

          6. French: grilled veal chops with demi glace and morrel mushrooms

          7. American: bbq shrimp

          8. Middle Eastern: kofta kabob

          9. Eastern European/Russian: potato pancake rolled up with beef goulash inside

          1. 1. Italian: Spaghettini Aglio Olio (Garlic and Oil).. always my favorite!

            2. Indian: Lamb Baida Roti (w/the mint, cilantro chutney)

            3. Mexican: Tacos Arabes

            4. Chinese: Chinese Brisket and Turnip Stew

            5. Thai: Satay (really not into Thai)

            6. French: Salade Nicoise

            7. American: Joe's Special (a San Francisco treat!)

            8. Middle Eastern: Kibbeh (the raw version)

            9. Eastern European/Russian: Sarma (Serbian style)

            2 Replies
            1. re: arktos

              You've lost me on Tacos Arabes and Joe's Special.

              A description please?

              1. re: Perilagu Khan

                Tacos Arabes- Are Mexican 'Arab-style' tacos. Originally Puebla street-food they've become very popular and have spread to the U.S. It's marinated roasted pork loin thats cut shawarma rotisserie-style. They're wrapped in a thin pita or flour tortilla and always have a chipotle-garlic sauce and a slice of lime. Sometimes stringy white cheese is added. And they're big!!

                Joe's Special- This is an old San Francisco dish that's origins go way back into obscurity. It's basically a pan-fried scramble of ground beef, chopped onion, spinach and eggs with oregano, a few drops of Worcestershire sauce and Tabasco. Parmesan cheese is usually sprinkled on top. Delicious, cheap and easy to make.. I make it every month.

            2. 1. Italian: pasta e fagiole

              2: Indian: potato samosas

              3. Mexican: menudo

              4. Chinese: hot and sour soup (I love soups, as you can tell)

              5. Thai: Tom yum soup (lemongrass, chilis, fish sauce, yum)

              6. French: Tarte tatin (apple)

              7. American: Southern fried chicken and biscuits

              8. Middle Eastern: stuffed kusa squash

              9: Eastern European: Hot borscht

              2 Replies
              1. re: pinehurst

                I so very nearly included fried chicken on my list. I could happily eat top-class yardbird at least twice a week.

                1. re: Perilagu Khan

                  And I, your NY strip, or the burger, or...that's why the list limits are diabolical (and delish).

              2. 1. Italian: Zuppa di Pesce

                2. Indian: Chana Masala

                3. Mexican: Enchiladas Suizas or chimichangas

                4. Chinese: Chicken and Tofu with Vegetables in a Garlic Sauce

                5. Thai: Tom Yum Gai

                6. French: Croque Monsieur

                7. American: Burger with a side of Steak Fries

                8. Middle Eastern: Falafel, hummus, baba ghanoush, and kebabs

                9. Eastern European/Russian: Khachapuri

                6 Replies
                1. re: Cheese Boy

                  What is this Khachapuri of which you speak? Almost sounds Indian.

                  1. re: Perilagu Khan

                    It's a Georgian flatbread with cheese filling.

                    1. re: limster

                      There must be an etymological--and thus historical--relationship between khachapuri and India's poori.

                    2. re: Perilagu Khan

                      Here's a chow report of Georgian Bread in Brooklyn. I think I'll change my answer from papanasi to khachapuri. It's really delicious!

                      http://www.youtube.com/watch?v=RmrHLj...

                      1. re: Perilagu Khan

                        Alex Van Buren and Sarah Karnasiewicz help explain this treat best ...

                        Just press PLAY --> http://www.ny1.com/content/lets_eat/c...

                      2. re: Cheese Boy

                        Oh, a well done zuppa di pesce. And bread, lots of it. Sigh.

                      3. Italian: sausage and broccoli rabe on bread or over pasta
                        Indian: paneer masala
                        Mexican: carnitas
                        Chinese: Peking duck with pancakes
                        Thai: pad kee Mao (drunken noodles with lots of Thai basil)
                        French: quiche or really fresh plain croissant to which you add fresh sweet butter
                        American: CT style lobster roll
                        Middle Eastern:

                        Lebanese: kibbe balls
                        Persian: kebab koobideh

                        Eastern European: fresh fried latkes with apple sauce and sour cream or potato and cheese pierogi with butter and onion sauce

                        1 Reply
                        1. re: melpy

                          Carnitas was a strong candidate for me in the Mexican category. A local resto makes superb carnitas, and if I do say so, so do I. ;)

                        2. I'm getting hungry (again) just reflecting on all of these:

                          1. Italian: Fettucine pomodoro, assuming both the pasta and sauce are freshly made

                          2. Indian: Saag paneer (greens and cheese)

                          3. Mexican: Fish tacos

                          4. Chinese: Szechuan pork belly

                          5. Thai: Masaman curry with homemade tofu

                          6. French: Steak frites with a glass of wine, followed by a slice of tarte Tatin

                          7. American: Southern meat-and-three with fried chicken, collard greens, sweet potatoes and a biscuit

                          8. Middle Eastern: Kefta (meatball) tagine with eggs

                          9. Eastern European/Russian: Borscht

                          1. What -- no German, Spanish, Greek, Turkish?

                            Is there a particular reason you chose those 9 cuisines?

                            9 Replies
                            1. re: linguafood

                              I was thinking the same thing. Plus it was hard to pick just one of some of the broad categories like Middle Eastern . So many different countries!

                              1. re: linguafood

                                Personal preference and general popularity on this site. Feel free to create a similar thread with the cuisines of your choice, if you like.

                                1. re: linguafood

                                  Some of the Russian/Eastern European could be German (potato pancakes), certainly Polish is more similar to German than to Georgian or Serbian.

                                  1. re: Wawsanham

                                    Agreed. And that's another reason I didn't include German/Austrian cuisine in the thread. As to Spanish, well, I really don't know much about the stuff. I've eaten gazpacho and albondigas, and that's about it.

                                    1. re: Perilagu Khan

                                      While gazpacho and albondigas are some of my faves you shouldnadd to your lit of things to try:

                                      Tortilla de patatas
                                      Croquetas
                                      Pisto manchego
                                      Paella
                                      Concha frita
                                      Serranitos
                                      Pan con tomate
                                      Arroz con leche

                                      And so many more!

                                      1. re: melpy

                                        Is there a top-class Spanish cookbook you could recommend?

                                        1. re: Perilagu Khan

                                          Honestly I usually search online until the recipe has what I remember the ingredients to be from when I lived in Spain. For example, if a tortilla recipe has green pepper I know it isn't what I am looking for. Sorry this doesn't help bit with regards to Spanish food. This month's COTM is that theme so it may be worth lurking around those threads. Sorry I mean for May not April.

                                          1. re: Perilagu Khan

                                            While I don't any, I have heard Penelope Casas' cookbooks are very good.

                                            1. re: jhopp217

                                              Thanks, hopp. I'll keep an eye out.

                                  2. 1. Italian: Linguine alle vongole (in bianco)

                                    2. Indian: Chettinad-style chicken curry (w/ lots of Murraya koenigii)

                                    3. Mexican: Topolobampo's lamb w/ mole negro

                                    4. Chinese: Far too many to choose from

                                    5. Thai: Correctly made Tom Yum

                                    6. French: None particularly comes to mind. ETA: OK, maybe Choucroute garni.

                                    7. American: Medium-rare Prime Rib

                                    8. Middle Eastern: Dolmades

                                    9. Eastern European/Russian: Borscht

                                    10. Other SE Asian: Too many to choose just one, but the favorites would include: Bak Kut Teh, Hainan Chicken Rice, Penang Har Mee, Popiah, Roti canai w/ some chicken or mutton/lamb (saucy) curry, Laksa Lemak, Phở Bò; and something I wish I could get a proper serving of here - KL Hokkien Mee.

                                    11. British: Fish & Chips

                                    12. Japanese: Agedashidofu

                                    1. 1. Italian: Campari

                                      2. Indian: Hyderabadi biryani

                                      3. Mexican: Tortas de carne enchilada

                                      4. Chinese: Peking duck

                                      5. Thai: Moo grob

                                      6. French: Croissant

                                      7. American: Chicken fried steak, biscuits and gravy

                                      8. Middle Eastern: Börek

                                      9. Eastern European/Russian: Selyodka pod shuboy

                                      1. 1. Italian: gnocchi...I have never had a chance to explore Italian food beyond Italian American restaurant favorites, I wish I knew more about this cuisine!

                                        2. Indian: Gosh, too hard...um, let's say nihari for today. Well made, tender beef shank meat in a fiery browned onion and garam masala gravy with a strong perfume of fennel seeds, the signature spice of the dish. Eaten with kulcha.

                                        3. Mexican: pozole rojo de pollo. I love all caldos and brothy stews, I love hominy, I love broth enriched with chiles, herbs, and spices, what more to ask for

                                        4. Chinese: Hong Kong style BBQ duck. Fatty, salty, crisp skinned, bones worth chewing.

                                        5. Thai: choo chee fish curry, fish must be velveted and crispy in the sauce.

                                        6. French: seafood soup in a rich broth-bouillabaisse

                                        7. American: BBQ brisket, the burnt ends, mmmmh (Texan)

                                        8. Middle Eastern: freeka with chicken

                                        9. Eastern European/Russian: Ashkenazi Jewish style brisket

                                        1 Reply
                                        1. re: luckyfatima

                                          Love your description of posole. And I share your loves.

                                        2. 1. Italian: caprese

                                          2. Indian: naan

                                          3. Mexican: street tacos with lots of cilantro

                                          4. Chinese: hot and sour soup

                                          5. Thai: tom ka gai

                                          6. French: buttery croissant with fresh jam

                                          7. American: fried chicken and waffles

                                          8. Middle Eastern: Falafel, hummus, pita, haloumi, gyro, eggplant dip, tzakiki...anything and everything...it's my favorite cuisine

                                          9. Eastern European/Russian: latkes

                                          1 Reply
                                          1. re: gator28

                                            Tom ka gai was a definite contender for me.

                                          2. 1. Italian: Pasta carbonara, with real pancetta

                                            2. Indian: Murgh Makhani (butter chicken)

                                            3. Mexican: Chicken with Oaxacan mole negro

                                            4, Chinese: Mapo tofu

                                            5. Thai: Tom yum

                                            6. French: Breton galettes, pancakes filled with eggs, cheese and ham

                                            7. American: pumpkin pie (gotta have dessert!)

                                            8. Middle Eastern:lamb with pomegranate sauce

                                            9, Eastern European: my grandmother's potato pancakes

                                            2 Replies
                                            1. re: tardigrade

                                              1. Italian: linguine alla vongole

                                              2. Indian: puri masala

                                              3. Mexican: pork pibil

                                              4. Chinese: braised pork bellly with bok choy

                                              5. Thai: kua gling

                                              6. French: cassoulet

                                              7. American: pastrami on rye with pickles

                                              8. Middle Eastern: baba ganoush

                                              9. Eastern European/Russian: Goose and red cabbage.

                                              1. re: tardigrade

                                                Had to comment. I love Pasta Carbonara, but ironically have never had it prepared even remotely well by anyone Italian. I've had it in homes and the best was at the most unlikely place ever (in Newport, RI where a band was playing Pearl Jam at the time and our appetizer was nachos).

                                              2. 1. Italian: angel hair, garlic, hot peppers, olive oil, parm, salt/pepper

                                                2. Indian: chicken 65

                                                3. Mexican: street style tacos

                                                4. Chinese: vegetable lo mein or flounder in xo sauce with bok choy

                                                5. Thai: pad thai

                                                6. French: moules frites

                                                7. American: fried chicken

                                                8. Middle Eastern: falafal

                                                9. Eastern European/Russian: pierogies

                                                14 Replies
                                                1. re: pie22

                                                  I love Chicken 65 but have seen it in only one restaurant. Fortunately, that restaurant is in my city.

                                                  1. re: Perilagu Khan

                                                    if you ever see chili chicken on a menu (in the apps/starters) it's practically the same thing, it is delicious!

                                                    1. re: pie22

                                                      The restaurant of which I speak has both Chicken 65 and Chile Chicken. The latter seems to be an Indo-Chinese hybrid and it is delicious.

                                                      1. re: Perilagu Khan

                                                        indo-chinese in general is delicious!

                                                        1. re: pie22

                                                          Yes, what I've had of it has been very good indeed. High time somebody publishes an Indo-Chinese cookbook.

                                                          1. re: Perilagu Khan

                                                            http://www.tarladalal.com/recipes-for...

                                                            http://www.vahrehvah.com/indochineser...

                                                            http://www.zubaidatariq.com/recipes/c...

                                                            I have linked some well known Indian and Pakistani chefs' Chinese recipes.

                                                            Many of English language Indian cookbooks have a Chinese section, as do the two main English language Pakistani cookbooks (Zubaida Tariq's and the Dalda Cookbook). In South Asia they don't call it Indian-Chinese, they just call it Chinese, and these cookbooks just label their sections Chinese. But the recipes are for stuff like cauliflower manchurian, chile chicken, singapore veg, and other typical Indian-Chinese favorites. These kinds of books are not usually marketed in the US but you can often find them on Amazon.

                                                            1. re: luckyfatima

                                                              Very interesting, Fatima. I'm wondering if anybody in The States has established a restaurant that specializes in what we might call Indo-Chinese food? Might generate a buzz among the culinarily curious in large metro areas.

                                                              1. re: Perilagu Khan

                                                                Not just a restaurant, a franchise.

                                                                http://www.chinesemirch.com/ourstory.htm

                                                                1. re: small h

                                                                  Well, well, well. Now isn't that interesting! Ask and ye shall receive.

                                                                  (Okay, I'm out of cliches and colloquialisms.)

                                                                  I see a few Nepalise dishes there. Not surprising, of course. And it's interesting that they describe their offerings as Chinese food with Indian flavors. (That may be PR more than anything.) At any rate, I wonder if anybody's tried it the other way 'round--Indian food with Chinese flavors?

                                                                  1. re: small h

                                                                    i use this recipe at home with a few changes, i add garlic and a bit more spice heat. pretty good!

                                                                    1. re: small h

                                                                      There's also a place called Ichin's Bamboo Garden that bills itself as Indo-Chinese.

                                                                      http://bamboo-gardens.com/

                                                                      If you wanted to get in on the ground floor of this restaurant market sector, too late!

                                                                      1. re: Perilagu Khan

                                                                        How about that. Two's a trend. (Although I bet there are way more than two.)

                                                                    2. re: Perilagu Khan

                                                                      Masala Wok is another franchise that has some items from this genre of food. In some larger cities there are also family owned Indian Chinese restaurants...there are a couple in the DC Metro area where I am, for example.

                                                                      1. re: luckyfatima

                                                                        Well make that three! Masala Wok's menu has some commonalities with Ichin's Bamboo Garden and Chinese Mirch.

                                                      2. 1. Italian: Pizza capricciosa - mozzarella, ham, olives, tomato, mushrooms, artichokes, oil

                                                        2. Indian: Hyderabadi Chicken Biryani - chicken marinated in yogurt, lemon, saffron, coriander and more, then layered with basmati rice and baked.

                                                        3. Mexican: Tacos Dorados De Barbacoa Adobada, or cow's head marinated in a spicy red salsa and baked until falling apart. Corn tortillas are then stuffed with this meat and grilled. Served with a mound of grilled jalapenos and onions.

                                                        4. Chinese: Salt and Pepper shrimp - the classic Cantonese dish

                                                        5. Thai: Green Papaya Salad - shredded papaya tossed with the 4 fundamental Thai flavors: sour lime, hot chili, salty fish sauce, and sweet palm sugar.

                                                        6. French: Chocolate Croissant

                                                        7. American: Santa Fe style green chili cheeseburger

                                                        8. Middle Eastern: biber dolması - Turkish green peppers stuffed with ground beef, rice, tomatoes, onion, parsley and garlic.

                                                        9. Eastern European/Russian: Zrazy - thinly sliced sirloin stuffed with smoked pork belly, breadcrumbs, mushrooms, pickles and mustard, braised in beer or red wine and served with a cold cucumber salad with dill and yogurt dressing.

                                                        2 Replies
                                                        1. re: Alan Sudo

                                                          Those are the most interesting choices so far in this thread. With respect for the other posters, of course.

                                                          1. re: arktos

                                                            Thanks! These are all dishes I have eaten recently and now find myself craving - I'm sure the list will change next month.

                                                        2. 1. Italian: Cozze alle marinara
                                                          2. Indian: Baingan bharta
                                                          3. Mexican: ceviche veracruz
                                                          4. Chinese: Dan dan mien
                                                          5. Thai: Som tum thai
                                                          6. French: creme brûlée (I ate it EVERY night for dinner when I was there....)
                                                          7. American: my grandmother's shredded potato casserole topped with cheese
                                                          8. Middle Eastern: imam bayildi
                                                          9. Eastern European/Russian: sauerkraut pierogies sautéed with butter and onions

                                                          1 Reply
                                                          1. re: kubasd

                                                            I just noticed I wrote that I ate creme brûlée for dinner.... I meant dessert. I had more varied things to eat for dinner :)

                                                          2. Fun one! Mine are:

                                                            1. Italian: Black (or white) truffle risotto topped with a poached (or sous vide) egg. It used to be osso buco made with real veal, but since you can no longer get real veal...

                                                            2. Indian: Tandoori chicken, properly marinated in yogurt and fired in a super hot tandoori oven by a master. You can't get better than that!

                                                            3. Mexican: Cheese chiles rellenos and/or a really good caldo de res

                                                            4. Chinese: Sweet and Sour Pork Ribs, which you cannot get in restaurants in the USA, but I make from an pre-WWII recipe from nuns in China. The sauce is NOT red and the ribs are parboiled, dusted well with corn starch and deep fried. DEEEElicious!

                                                            5. Thai: Tom Kha Kai (coconut lemon grass soup)

                                                            6. French: Tournedos Rossini, made the traditional way served on a crouton and with both a slice of foie gras and black Perigord truffle with a touch of Sauce Perigordine.

                                                            7. American: A full on dry aged grass fed Charolais or Piedmontese (breeds) 7 rib standing rib roast with that old American favorite, Yorkshire pudding and a little horseradish sauce. I'll take thirds!

                                                            8. Middle Eastern: Yogurt kebab, made with good lamb over real charcoal on pida, with yogurt and butter simmered tomatoes topped with paprika butter. Incredibly good.

                                                            9. Eastern European/Russian: Beef Stroganoff. The basic 5 ingredients plus salt kind made with butter, beef, onions, mushrooms and sour cream. That's it! Over extra thick rich egg noodles.

                                                            Okay. I'm decadent. So sue me! '-)

                                                            7 Replies
                                                            1. re: Caroline1

                                                              "Sweet and Sour Pork Ribs...the ribs are parboiled, dusted well with corn starch and deep fried."

                                                              Is that all?? Where's the sweet and sour part?

                                                              1. re: arktos

                                                                The sweet and sour is in the sauce, which is true of all sweet and sour dishes. In this case a mixture of soy sauce, sugar, vinegar and water. When made properly, if you breathe in while bringing it to your mouth, it will take your breath away from the hot vinegar, yet once in your mouth is satisfyingly sweet.... and sour. A really well made sweet and sour sauce is exceptional. I have only EVER found ONE Chinese restaurant that made it properly when they first opened, then dropped it in favor of the crappy bright red stuff about six weeks after opening. I was so disappointed!

                                                              2. re: Caroline1

                                                                I would love that sweet and sour sauce recipe if you're willing to share. I'm totally intrigued. (I make my own non-orange as well.)

                                                                1. re: silvergirl

                                                                  Me too!

                                                                  1. re: silvergirl

                                                                    Well, here goes. But be warned. I'm forced to do this from memory because that A#1 most prized spiral bound Chinese cook book has been lost! It's been out of print for at least a few decades and I can't accurately remember the name of it, so I can't Google up a used copy. If there are any. So, from memory:

                                                                    Get at least one rack of baby back style pork ribs and separate into riblets. I usually do two racks and end up wishing I'd done more. If you have a kettle big enough to steam them, that is ideal, otherwise pile them into a pan and put about a half to three quarters of a cup of water in the pan and steam them that way until tender. Cool while you heat about 4 inches of peanut oil in a deep saucepan, OR if you prefer, you can use a deep fryer preheated to 350F. Cool ribs enough that you can pick them up and drop them into a paper lunch bag that has at least a half cup of corn starch in it. Shake the bag well to coat evenly. Remove from bag with tongs, shake off excess cornstarch and drop, one at a time, into hot oil. Don't crowd the pan and do in as many batches as you need. Remove and drain on paper towels when browned and crispy. Don't crowd or they will soften. When all ribs are done, make the sauce. Or you can make the sauce first and then do the ribs.

                                                                    Sweet and Sour Sauce

                                                                    1/2 cup of good soy sauce. I prefer Kikkoman, but use what you like best.
                                                                    1/4 cup water
                                                                    1 cup sugar.
                                                                    3/4 cup (or more to taste) apple cider vinegar
                                                                    1 rounded Tbsp corn starch

                                                                    Mix the cornstarch with the sugar and add to a saucepan. Add all remaining ingredients and bring to a soft boil. Stir until thickens. Reduce heat to slow simmer. This sauce should be pungent to the point that you feel it "jumping into your mouth" when you get it near enough to breath the fumes. Mild vinegars will not do that and I have not found any Asian vinegars I personally like as well as plain old fashioned apple cider vinegar. I also prefer Japanese style shoyu/soy sauce in this recipe as opposed to any of my Chinese soy sauces.

                                                                    Chunk and separate about a half an onion into triangular shapes, or you can substitute diagonal cut scallions. Peel a cucumber, cut in half lengthwise, seed, and cut into "quarter moon" shapes a tad more than 1/4 inch thick. Add these to simmering sweet and sour sauce and allow to simmer until just beginning to soften..

                                                                    Arrange ribs in a serving bowl. Pour sauce with vegetables over the ribs. If there is enough sauce, some can be served as a side. Serve immediately.

                                                                    I often serve this with a simple lo mein made with fettuccini, onions, cabbage, water chestnuts and maybe a few snow peas. It's also good with just plain rice, or fried rice. It's good alone and it's good with other stuff. I hope you like it!

                                                                    1. re: Caroline1

                                                                      Thanks, Caroline, looks great. Am wondering if the dish would be any different if the butcher sawed those ribs into 1 1/2"/2" sections??

                                                                      1. re: arktos

                                                                        Go for it! '-)

                                                                2. 1. Italian: Chicken Marsala (pre-allergies I would have said Manicotti)

                                                                  2. Indian: Paneer Masala or Saag Paneer

                                                                  3. Mexican: Camarones Aguachiles (pre-allergies: quesadilla with jack and cheddar)

                                                                  4. Chinese: Kung Pao Shrimp

                                                                  5. Thai: Pad Thai (only when made by my Thai childhood best friend's nanny)

                                                                  6. French: Creme Caramel

                                                                  7. American: Steamed Lobster (or Chicken Divan or Macaroni and Cheese w/ Cheddar, Gruyere, Swiss, Havarti and Parmesan)

                                                                  8. Middle Eastern: Skordalia with Homemade Lavash

                                                                  9. Eastern European/Russian: Cheese Blintzes

                                                                  1. Italian: Pappardelle con funghi

                                                                    Indian: Rava masala dosa with sambar and coconut chutney
                                                                    (fenugreek chicken is very high on the list, though- I make a very good one)

                                                                    Mexican- as long as the chorizo and tortillas are top quality, that's all you need for awesome tacos

                                                                    Chinese: Ma Po Dofu

                                                                    Thai: what is normally just caled 'basil chicken'

                                                                    French: Trout almondine

                                                                    American: big pub burger with mushrooms and swiss

                                                                    Middle Eastern: schwarma on laffa

                                                                    Eastern European: pierogies with sauteed onions

                                                                    1. Italian: Old school American-Italian lasagne. Rich and heavy, the kind that feels like you're eating a cinder block made of ricotta and ground beef.

                                                                      Indian: Garlic naan bread dripping with ghee

                                                                      Mexican: Burrito al pastor (stacked slices of marinated pork shoulder carved off a rotating vertical spit, in a griddled flour tortilla with shredded lettuce, avocado, onion, red and green salsa)

                                                                      Chinese/Taiwanese: Rou Jiang Mian (noodles in a sauce of ground pork, shallots, sesame paste)

                                                                      Thai: Uhh, I can tolerate Pad Thai I guess. Sorry not a Thai food fan. Too sweet for me.

                                                                      French: Tartiflette (casserole of sliced potato, cheese, and creme fraiche)

                                                                      American: the classic heart-clogging diner breakfast. (over easy eggs, buttermilk biscuits, sage sausage, chicken fried steak, sawmill gravy, Tabasco sauce, and most importantly, HASH BROWNS)

                                                                      Middle Eastern: Spinach sauteed in olive oil with red bell pepper

                                                                      Eastern European: Kielbasa on a sesame seed roll with brown mustard and grilled onions

                                                                      Honorable mentions:
                                                                      Cantonese: Beef He Fen (stir-fried rice noodles with sliced beef, scallions, and sprouts)
                                                                      Cantonese: Char siu bao (sweet barbecued pork bun)
                                                                      Spanish: Char-grilled mackerel with lemon and Manchego cheese

                                                                      10 Replies
                                                                      1. re: RealMenJulienne

                                                                        Yum on the Tartiflette! Add a nice green salad and a glass of crisp white wine and I am happy! :-)

                                                                        1. re: RealMenJulienne

                                                                          Interesting selections. And the Khantessa feels just the way you do about Thai food, by the by. She's sucrose intolerant, but in a gustatory rather than medical way.

                                                                          1. re: Perilagu Khan

                                                                            I feel like there many a Thai dish that aren't sweet.

                                                                            1. re: melpy

                                                                              Yes, "too sweet" is a common complaint about Thai food in the USA as dumbed down for USAmericans - although some dispute that too. Thai cuisine does use a fair bit of sugar but it is supposed to be balanced by the heat (chile-heat), saltiness and sourness. In the US many places either dial down the heat without adjusting the sugar, or dial up the sugar to please certain segments of USAmerican diners who have sweet teeth - in either case resulting in food that is overly sweet in overall taste.

                                                                              I'm surprised RUK hasn't piped in here - as she has a very favorable opinion of Thai food in Thailand, especially that served to tourists. Perhaps she has some comments about Thai food in restaurants in the USA?

                                                                              1. re: huiray

                                                                                Now why would I do that, you are the expert here, on Thailand/all things Asian in particular.

                                                                                1. re: RUK

                                                                                  Not at all, you are mistaken. I have my opinions, you have yours, and you have shared your experiences in Thailand here with us. I was hoping you could do the same with Thai food here?

                                                                                2. re: huiray

                                                                                  I will fully admit to being a total rube when it comes to genuine Thai food as served in Thailand. That said, I do have a general aversion to sweet foods, and to me Thai curries taste like someone went down the line at an Indian buffet and poured condensed milk into all the serving pans.

                                                                                  1. re: huiray

                                                                                    I have to agree with you. While there are dozens of Thai restaurants in the Northern VA area, the couple I've been to have been way out of balance re: flavor - always far too sweet, either via sugar or via an overuse of coconut milk.

                                                                                    1. re: Bacardi1

                                                                                      I've always avoided Thai dishes with coconut milk. I just don't like the stuff. A bit funny because I love coconut itself.

                                                                                    2. re: huiray

                                                                                      You're correct that Thai restaurants in US tend to oversweeten their dishes. I do understand what you're saying about the other flavors balancing the sweet. But sometimes my palate does get tired of eating sugar, even if it's balanced with other things like chiles and lime and fish sauce. I was in Thailand for about two weeks and was actually glad when I left and ate something without sugar as I found it soothing.

                                                                              2. 1. Italian: Osso Bucco

                                                                                2. Indian: Butter Chicken

                                                                                3. Mexican: Tacos al Pastor

                                                                                4. Chinese: Clams in Black Bean Sauce

                                                                                5. Thai: Pad Thai

                                                                                6. French: Coq au vin

                                                                                7. American: Southern Fried Chicken

                                                                                8. Middle Eastern: Gyro

                                                                                9. Eastern European/Russian: Goulash

                                                                                1. Today:

                                                                                  Italian: zuppa de pesce

                                                                                  Indian: saag paneer

                                                                                  Mexican: ceviche veracruz

                                                                                  Chinese; crab in ginger sauce

                                                                                  Thai: tom yum soup

                                                                                  French : beef bourguignon

                                                                                  American: Boston Baked Beans

                                                                                  Middle eastern: b'stilla

                                                                                  Eastern European: Borscht

                                                                                  1. 1. Italian: Pizza Napalitano

                                                                                    2. Indian: masala dosa. No, wait, chicken tikka. Or biryani. Too many to choose.

                                                                                    3. Mexican: cochinita pibil or fish tikinchik

                                                                                    4. Chinese: shrimp in black bean and garlic sauce, made spicy

                                                                                    5. Thai: chicken Panang curry on steamed broccoli

                                                                                    6. French: cassoulet

                                                                                    7. American: pulled pork, well-smoked, with a Memphis-style bbq sauce

                                                                                    8. Middle Eastern: lamb couscous (agree with OP on the "lots of harissa")

                                                                                    9. Eastern European/Russian: pork goulash on fresh spatzle

                                                                                    1. 1. Italian: Fiorentina (T-Bone Steak)

                                                                                      2. Indian: Chicken Tikka

                                                                                      3. Mexican: Fish Tacos

                                                                                      4. Chinese: Hot & Sour Soup

                                                                                      5. Thai: Satay

                                                                                      6. French: Bouillabasse

                                                                                      7. American: Dry Rub BBQ

                                                                                      8. Middle Eastern: Roast Lamb/Mutton with mint yoghurt

                                                                                      9. Eastern European/Russian: Borscht

                                                                                      1 Reply
                                                                                      1. re: meatnveg

                                                                                        Italian : Pasta with Arribiata
                                                                                        Indian : Chicken, lamb or goat vindaloos
                                                                                        Mexican: Tacos with chichurrones (pork rinds), cilantro, onions and salsa
                                                                                        Chinese: Mala Lamb or Szechuan Duck
                                                                                        Thai : Nua Phad Prik
                                                                                        French: Croissants
                                                                                        American: Baby back ribs and a baked potato
                                                                                        Middle Eastern: Moussaka or Pastitsio
                                                                                        Eastern European: Blintzes, latkes and pierogies

                                                                                      2. What I like TODAY as favorites, might be different tomorrow, as too many good dishes to truly pick a favorite in any of these cuisines...

                                                                                        1. Italian: Cacio e Pepe pasta, eaten at lunch at an outdoor cafe in Rome, with Orvieto white wine

                                                                                        2. Indian: Chicken Tikka Masala (I know, not really Indian, but I love it!)

                                                                                        3. Mexican: combo plate with chile rellenos with mexican tomato sauce, taco al Lengua with lot's of cilantro, liime and radish slices, black beans, and a trip to the salsa bar.

                                                                                        4. Chinese: Peking duck and pancakes with hoisin and duck sauce on the side

                                                                                        5. Thai: Bahn Xeo filled with shrimp, pork and veggies. All the usual side condiments, please!

                                                                                        6. French: Gratin Daphinoise, JF's way (inside joke)

                                                                                        7. American: a really great MR charcoal-grilled burger, good bun, pickles, blue cheese, tomatoe and lettuce, served with onion rings

                                                                                        8. Middle Eastern: Grilled Lamb kabobs served with Raita, on a bed of tabouli

                                                                                        9. Eastern European/Russian: potato and cheese Pierogi, with onion sauce.

                                                                                        6 Replies
                                                                                        1. re: gingershelley

                                                                                          Do try Peking Duck with tian2 mian4 jiang4, a sweetish fermented wheat sauce, can be even better than hoisin versions.

                                                                                          I'm a big fan of banh xeo too - the shiso-like herb is one of my favourite side condiments!

                                                                                          1. re: gingershelley

                                                                                            I love banh xeo. But isn't that Vietnamese?

                                                                                            1. re: Miss Needle

                                                                                              Yep it is -- but everyone gets crossed-wires once in a while. :)

                                                                                            2. re: gingershelley

                                                                                              I'm changing my Eastern European selection to cheese pierogi. I forgot how much I love those!

                                                                                              1. re: JungMann

                                                                                                1. Italian: fresh tagliatelle with boar ragu

                                                                                                2. Indian: mysore masala dosa with coconut chutney

                                                                                                3. Mexican: tacos al pastor con salsa de aguacate

                                                                                                4. Chinese: Sichuan crab -or- water-boiled fish

                                                                                                5. Thai: kao soi -or- nam prik ong

                                                                                                6. French: mousse au chocolat

                                                                                                7. American: pulled pork with s. carolina mustard sauce -or- crawfish etoufee

                                                                                                8. Middle Eastern: chicken musakhan -or- kefta kebab

                                                                                                9. Eastern European/Russian: stuffed cabbage

                                                                                                1. re: equinoise

                                                                                                  Had golubtsi a couple of weeks ago. It certainly merits a mention in this thread.

                                                                                            3. 1. Italian: Caprese

                                                                                              2. Indian: Samosas

                                                                                              3. Mexican: Chicken with mole poblano

                                                                                              4. Chinese: Shrimp with black bean and chiles

                                                                                              5. Thai: Panang curry with shrimp or tofu

                                                                                              6. French: Boeuf Bourguignon

                                                                                              7. American: Barbecued ribs (Memphis-Mississippi style)

                                                                                              8. Middle Eastern: Algerian lamb with couscous (with carrots, turnips, chickpeas, raisins) and harissa

                                                                                              9. Eastern European/Russian: Serbian walnut and poppyseed 'bread' (a rolled, rich dessert bread)

                                                                                              1. My own categories:

                                                                                                1. German: stuffed cabbage rolls

                                                                                                2. Polish: Bigos "hunter's stew" (a meat cabbage-sauerkraut-mushroom dish)

                                                                                                3. Austrian: Kaiserschmarn (a kind of sweet omlette dish with raisins)

                                                                                                4. Swiss: Cheese fondue

                                                                                                5. Egyptian: Falafel

                                                                                                6. Chilean: Shepherd's pie (with olives and raisins in the mix)

                                                                                                7. Peruvian: Ají de Gallina

                                                                                                8. Swedish: gravelax

                                                                                                9. Spanish: riñones al jerez (kidneys in sherry sauce)

                                                                                                yum

                                                                                                1. 1. Italian: spaghetti w/meatballs and sausage
                                                                                                  2. Indian: naan
                                                                                                  3. Mexican: hard shell tacos carnitas
                                                                                                  4. Chinese: chicken chow mein
                                                                                                  5. Thai: pad thai
                                                                                                  6. French: creme brulee
                                                                                                  7. American: rare prime rib w/horseradish sauce and mashed potatoes
                                                                                                  8. Middle Eastern: baba ganoush
                                                                                                  9. Eastern European/Russian: beef stroganoff

                                                                                                  1. 1. Italian: osso bucco with risotto milanese
                                                                                                    2. Indian: beef vindaloo
                                                                                                    3. Mexican: chili rellenos
                                                                                                    4. Chinese: Peking duck
                                                                                                    5. Thai: ??? (wish I had more experience with Thai)
                                                                                                    6. French: cassoulet
                                                                                                    7. American: seafood etouffe
                                                                                                    8. Middle Eastern: lamb kebabs
                                                                                                    9. Eastern European/Russian: cabbage rolls

                                                                                                    1. 1. Italian: Risotto ai funghi

                                                                                                      2. Indian: Taag Paneer

                                                                                                      3. Mexican: Chicken Mole

                                                                                                      4. Chinese: Hot and Sour Soup

                                                                                                      5. Thai: Pad thai

                                                                                                      6. French: French onion soup

                                                                                                      7. American: Southern fried chicken

                                                                                                      8. Middle Eastern: Hummous

                                                                                                      9. Eastern European/Russian: Borscht. ANY borscht.

                                                                                                      1 Reply
                                                                                                      1. re: jmckee

                                                                                                        Any borscht in a storm.

                                                                                                      2. 1. Italian: Beef carpaccio
                                                                                                        2. Indian: Butter chicken
                                                                                                        3. Mexican: Ceviche
                                                                                                        4. Chinese: Chicken with cashew nuts
                                                                                                        5. Thai: Kao Pad (Thai fried rice)
                                                                                                        6. French: Steak tartare
                                                                                                        7. American: Hamburger
                                                                                                        8. Middle Eastern: Kebab
                                                                                                        9. Eastern European/Russian: Schnitzel

                                                                                                        14 Replies
                                                                                                        1. re: AussieBeth

                                                                                                          Just out of curiosity, did schnitzel ever develop autochthonously east of Germany, or did it simply spread eastward from Germany?

                                                                                                          1. re: Perilagu Khan

                                                                                                            I always thought schnitzel was Austrian....?

                                                                                                            1. re: Caroline1

                                                                                                              Wiener Schnitzel is mos def Austrian. But the idea of pan-frying a pork or veal cutlet, with or without breading, is likely popular in a bunch of Western European countries.

                                                                                                              1. re: linguafood

                                                                                                                Heh, I think all four of you above missed this thread: http://chowhound.chow.com/topics/803466 as none of you were a poster there. Some folks got hot under the collar there.

                                                                                                                1. re: huiray

                                                                                                                  yes, but they weren't talking about schnitzel. They were talking about chicken fried steak. There *IS* a difference! i LOVE a really thin, crispy delicious Wiener schnitzel topped with thin slices of lemon. Chicken fried steak? meh....

                                                                                                                  1. re: Caroline1

                                                                                                                    Some schnitzel smack was also talked in said thread. Just a bit.

                                                                                                                2. re: linguafood

                                                                                                                  But are there other schnitzels besides Wiener? Kieler schnitzel, mayhap?

                                                                                                                  1. re: Perilagu Khan

                                                                                                                    Dude. The variations are endless. Just to name a few of the more popular incarnations:

                                                                                                                    Hamburger Schnitzel = breaded, topped with a fried egg
                                                                                                                    Holsteiner Schnitzel = breaded, topped with a fried egg, anchovies and capers
                                                                                                                    Jägerschnitzel = breaded or not, "hunter-style" with shroom sauce)
                                                                                                                    Ziguenerschnitzel = breaded or not, with a 'spicy' (but not really, we're Germans after all) bell pepper & onion sauce
                                                                                                                    Rahmschnitzel = with cream sauce

                                                                                                                    etc. etc.

                                                                                                                    1. re: linguafood

                                                                                                                      Do we know where schnitzel originated? Wiener schnitzel is probably the most famous variety, but was it the first?

                                                                                                                      1. re: Perilagu Khan

                                                                                                                        I don't know and I don't care. I'm much more interested in the actual food than its origin :-)

                                                                                                                        All the word "schnitzel" means is cutlet, and given how many cultures prepare cutlets in any given way... who knows.

                                                                                                                        1. re: linguafood

                                                                                                                          Ah. So you don't give a schnitz.

                                                                                                                          1. re: Perilagu Khan

                                                                                                                            You got it.

                                                                                                                    2. re: Perilagu Khan

                                                                                                                      In addition to the list linguafood provided, there's also the Wiki general article on Schnitzel: http://en.wikipedia.org/wiki/Wiener_S... .

                                                                                                                      (Look also at the subthread descending from http://chowhound.chow.com/topics/8034...)

                                                                                                                3. re: Perilagu Khan

                                                                                                                  Not sure - like Caroline, I suspect it might be Austrian when I think about it. All schnitzel is good schnitzel in my book though, no matter where it comes from! :)

                                                                                                              2. Love this thread and I'm answering before reading others

                                                                                                                1. Italian: Lamb Ragu/w tomatoes over homemade farfalle

                                                                                                                2. Indian: Lamb Phall

                                                                                                                3. Mexican: Chorizo burrito with salsa verde

                                                                                                                4. Chinese: Embarrassed, but steamed pork dumplings are my fave

                                                                                                                5. Thai: Duck Nam Dang - crispy duck with sweet and sour wine sauce

                                                                                                                6. French: Escargot

                                                                                                                7. American: Peter Luger Porterhouse for two

                                                                                                                8. Middle Eastern: Moussaka

                                                                                                                9. Eastern European/Russian: Chicken Paprikash

                                                                                                                1. 1. Italian: bistecca a la fiorentina

                                                                                                                  2. Indian: beef bihari

                                                                                                                  3. Mexican: carne asada

                                                                                                                  4. Chinese: pepper steak

                                                                                                                  5. Thai: beef satay

                                                                                                                  6. French: steak au poivre

                                                                                                                  7. American: porterhouse

                                                                                                                  8. Middle Eastern: beef barg

                                                                                                                  9. Eastern European/Russian: Rumanian steak

                                                                                                                  3 Replies
                                                                                                                  1. re: E Eto

                                                                                                                    What, no beef?

                                                                                                                    1. re: kubasd

                                                                                                                      Ahahahahahahaha. My thoughts exactly.

                                                                                                                      1. re: kubasd

                                                                                                                        Heh heh.