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What five countries do you cook most?

Many Chowhounders it seems are quite the *cosmopolitan*. What five countries do you cook most? (Other than the United States of America!)

My five countries that I cook most:

Italy. A lovely country with lots of culture and good food. In Tuscany and Rome and then further South the food is delicious with olive oil. In the North part its much more butter but still it' good.

India. To be honest India is not my favorite country and I dont recommend it. But the food is *the best* especially for the use of spices! Maybe you can say India is the best *only* for the use of spices. But no country has more delicious food than India because the spices are deliciious. It takes a long time to cook India. Sometimes I am too busy *studying* to cook India.

China. China is a *rough and real* country with *down to earth* people and the *Great Wall of China* which is very steep! China has many different food regions including but not limited to Shanghai, Sichuan, Hunan, and Gwongdong, and the food is varied and delicious. Also China is easy to cook!

Mexico. I love the *Mexicana* people and there goodness. Mexico food is delicious and also it has a lot of complexity and variety.

Thailand. Thailand is "unusual" and do not criticise the King! But the food is so complex and serious and unique and, furthermore, it has good variety.

One last comment please so there is no misundersatnding. My two favorites foods in the world are French food and Japan food. I dont cook these foods because I cant make them great. Personality wise, I strive for greatness in everything I do!

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    1. Italy
      Germany
      Mexico
      Israel
      Spain

      1. Outside of Canadian food as I am Canadian, the food I prepare most has changed a lot in the last couple years.

        It started out as mostly Italian with some French influence, but now is vastly different.

        I would say in order of frequency I cook;

        Japanese
        Italian
        Korean
        Chinese
        Thai

        Sixth would actually be Canadian or North American food. I am not cooking it often these days.

        6 Replies
        1. re: TeRReT

          Thank you for your commentary. How did you learn to cook Korean?

          1. re: MrBoombastic

            Maybe I should have qualified that with endeavour to cook, or cook in the style of, or influenced by :P I have been taught Italian and French cooking, but Korean is certainly an experiment, some traditional dishes that I have researched and made a reasonable attempt at, other times just a general stir fried dish with kimchee and sesame oil.

            I live in Japan now, so have access to a whole host of different ingredients and cooking appliances\techniques, and many of the Japanese ingredients and cooking vessels lend themselves to similar cooking to Korean, so I kind of dabble there. Same with Chinese. A lot of the dishes are related to one another between the countries, so I just kind of come up with my own interpretation or whatever. This last month I have been heavily into kimchee, so have been doing a lot of Koreanish food, but probably soon it'll change and I will do something else.

          2. re: TeRReT

            Dude, there are a lot of Asian cuisines there.

            1. re: Chemicalkinetics

              My freezer is full of rice, my pantry full of sesame oil, fish sauce, rice wine vinegar, sake and nori, and my fridge is full of soy sauce, ponzu, yuzu ponzu, ginger, garlic, daikon, green onions, eggplant, shimeji mushrooms, and sliced pork belly, its difficult not to cook Asian :P

              I used to have pasta 3-4 times a week, now i am lucky to have it once every two weeks.

              1. re: TeRReT

                Yes, but pasta (dried, anyway) is as easy to find in Japan as rice. The decision is up to you, but it sounds like you have a lot of great stuff to cook. Eggplant seems to be particularly good earlier than usual this year.

                1. re: Tripeler

                  Oh no finding pasta is no problem, its just easier to cook what I am cooking. Part of it has to do with just being here surrounded by Asian food I cook it more, plus I only have 1 burner so if I make pasta I have to make my sauce, take it off, boil water, cook pasta, sauce back on, etc. Kind of half environment and half lazy and maybe another half because its nice to take a break from pasta for a bit :P

          3. I cook mostly
            Greek,
            Italian,
            Mexican,
            Provencal, and
            Portuguese mains and side dishes during the summer. Most of the desserts I bake in the summer are fruit-based Anglo-Canadian/American desserts, mostly cobblers, crumbles and crisps.

            In the fall & winter, I cook
            Indian,
            North African,
            and Mitteleuropean (goulash, borscht, etc) dishes more frequently.

            I tend to cook more German dishes in October, and more Cajun/Creole dishes in Feb/March.

            1 Reply
            1. re: prima

              Chinese
              Filipino
              Middle Eastern
              Asian-American
              Indo-Pak

              But like you I change with the season and come fall or winter, I'm cooking much more from Mitteleuropa and Louisiana. Or anything that pairs with beer.

            2. Hmmm. I would have to say Italy....Italy, Italy, and then, well, Italy...and then perhaps Mexico. I love Chinese, but I don't want to take the time to cook it. Don't care at all for Indian.

              5 Replies
              1. re: FitMom4Life

                Yeah, I'd have to say Italy would be my first four countries, too, followed by Mexico. I like Indian food, but have cooked it just a handful of times. Love Chinese, but spent more time attempting it when I was younger.

                1. re: kattyeyes

                  It took me a while to think about this, and I finally came down to Italy, also. Then Mexico. A few odds and ends of Greek, Indian, Thai or Chinese, but I'd rather eat those out.

                  I often have been trying to figure out something to do with eggplant from our garden lately, and when I am too tired or too busy to follow a new recipe, I just go for red sauces (we have lots of tomatoes, too) and cheese, it seems, with oregano and fresh basil and garlic. I'm not Italian, but the herbs are so easy for me to use, it's become my fallback when the brain isn't operating at full speed.

                  1. re: jmcarthur8

                    Do you make rollatini with some of your eggplant?

                    1. re: kattyeyes

                      Kattyeyes, I used the same ingredients, but I layered it instead of rolling it. Rollatini lasagna, perhaps?

                      1. re: jmcarthur8

                        Ooooooh, nice! So delicious in any form. :)