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What is your absolute favorite dish from your cultural heritage?

JenniferLopez May 19, 2013 10:00 AM

I always love sampling food from other cultures. One sweet. One savory. :)

edit: Just to clarify, cultural heritage refers to your ethnicity. (e.g. You could be born and raised in the U.S. but your ancestors are from Argentina)

  1. Googs Aug 2, 2013 08:27 AM

    Thanks to my lovely mother and Irish grandparents, steak & kidney pie. It helps to develop the taste while young when your mom makes the best pie crust on earth. I've still never tasted a better one.

    1. v
      Vinnie Vidimangi Jul 29, 2013 09:33 PM

      Chinese takeout, particularly pineapple chicken. balls.

      1. j
        JayL Jul 25, 2013 04:12 PM

        I don't think I ever did a "sweet" sampling:

        Probably my Southeastern US favorite is pineapple cake. I grew up with two versions...one with a light, white (sugar) icing and the other with just a thick, syrupy pineapple coating. The latter was my favorite, but I ain't turning down the other version either.

        Holy crap that cake was good after any meal...holiday meals, barbecues (whole hogs only need attend)...it didn't matter the meal itself, that cake was sublime.

        1. s
          Slammy19 Jul 25, 2013 02:56 PM

          I have a mostly Irish background so i'm going to have to go with Shepard's Pie.

          1. j
            josephnl Jul 24, 2013 10:17 PM

            This is really easy for me...but, I'll have to submit 2 from each category.

            My Hungarian grandmother was a wonderful cook, and even today, my mouth waters when I think of her specialities.

            For sweet:
            Palacsinta (?sp) - amazingly thin Hungarian crepes which she would fill with many different sweets...chocolate or fruit sauces, nuts, etc. Sometimes, even a homemade chocolate/nut mixture somewhat reminiscent of Nutella.

            Strudels - she would roll the dough by hand until it was almost transparent, then fill it with either apples and raisins, prunes, poppy seeds, apricots, etc. After baking, she would dust it with powdered sugar and we would all enjoy it warm...often with whipped cream, or softened vanilla ice cream. Yum!

            For savory:
            Chicken paprikash with homemade mini-dumplings, much like German spaetzle.

            Stuffed cabbage rolls with mounds of wonderful sweet/sour cabbage on the side, and boiled parsley potatoes.

            1. tonyabbo Jul 24, 2013 08:02 PM

              As a young Italian New Englander, Friday night meant fish and fish meant fried flounder. I still love it best.

              2 Replies
              1. re: tonyabbo
                FriedClamFanatic Jul 24, 2013 08:24 PM

                Damn..and here I thought it was either fish fingers (yuck) or codfish cakes (so/so).......ketchup available for both (dble yuck)

                1. re: FriedClamFanatic
                  tonyabbo Jul 24, 2013 08:41 PM

                  My mom would give me two or three dollars and I would ride my bike the 1/4 mile or so to the fish market (a small building on a pier). I'd ask the owner for a pound or two of flounder . He took them whole from the cooler and filleted them before my eyes...magic!

              2. p
                pamelak52 Jul 24, 2013 07:21 PM

                Rajma - Punjabi kidney bean curry. It might be my favorite thing to eat, ever.

                Sweet - Gajarilla (sp...not sure how to romanize that one). Basically, shredded carrots cooked down, add butter and a bit of sugar. Delicious.

                1 Reply
                1. re: pamelak52
                  JungMann Jul 25, 2013 07:05 AM

                  Is your dessert gajar ka halwa? Shredded carrots cooked down with milk, ghee, sugar and cardamom? It was one of my mother's best dishes.

                2. f
                  FriedClamFanatic Jul 21, 2013 03:25 PM

                  It's back!!!!! We can all rejoice!

                  If you live in the US, Your favorite "cultural heritage" is back!!!!!!!!!!!!!!!!!!!!

                  TWINKIES!!!!!!!!!!!!!!!!!!! Now with extended shelf life!

                  2 Replies
                  1. re: FriedClamFanatic
                    wyogal Jul 22, 2013 11:19 AM

                    To heck with Twinkies, it's all about the DO-NETTES!

                    1. re: FriedClamFanatic
                      t19103 Jul 24, 2013 07:16 PM

                      "Extended shelf life" is scary....

                    2. a
                      AnnaBaptist Jul 18, 2013 10:48 AM

                      Inari sushi. So simple, yet so delicious.

                      1 Reply
                      1. re: AnnaBaptist
                        bulavinaka Jul 20, 2013 08:20 AM

                        Simple? Hmm... Maybe seemingly simple, like so much of Japanese cuisine. A lot of dishes in this cuisine typically consist of methods and seasonings that lead to highlighting the flavor of one or a few ingredients - often seasonal. Coaxing out the desired flavor, texture and appearance of a highlighted ingredient often requires a lot of work, but the results are often perceived as simple. I'm most active on the L.A. board, and a local restaurant comes to mind to exemplify this issue - Shunji. Here's one of many posts with photos attached that showcase the restaurant's offerings:


                        In viewing the photos, most dishes seem pretty simple, but letting that perceived simplicity stand on its own takes great skill, many years of learning about seasonality, sourcing, preparation and seasoning. Poster PeterCC does a great job describing each dish, inferring the complexity of what is seemingly simple.

                        This is not to say that inarizushi is at the same level of cuisine as Shunji's many dishes. But even in its most basic form, I recall my dear mom obsess over preparing the abura-age and seasoned rice. Inarizushi was something that she made very often, as many friends and workmates truly enjoyed her versions and would often ask her to make it. And because this form of sushi is relatively stable and transportable - she'd send off my dad with dozens packed in boxes to give to his business clients in other states. Thus, the request list grew even greater.

                        As much as I enjoyed her inarizushi in its basic form, I always looked forward to her other versions. Adding basic ingredients like sesame seeds, shiitake mushrooms, carrots, freshly shucked peas or edamame were common. Even gobo (burdock root), hijiki (sea vegetable), hoshi daikon, chicken or shrimp would come into the mix. But the true highlights for me were when warabi (fiddleheads) or matsutake mushrooms were in season. I even recall a few times where abalone showed up in the rice. It is at these times that the seemingly homey and simple inarizushi approached levels of greatness on the table. And of course, each of these ingredients seemed simple in its appearance, yet required a fair amount of preparation to achieve its perceived simplicity. I can now only reminisce of my late mom's cooking, but the memories of her herculean efforts are still vivid.

                      2. d
                        DatatheAndroid Jul 10, 2013 10:29 PM

                        I do not really have a cultural heritage to speak of. My ancestors were, according to my parents, Irish, Scottish, French, German, and English, but it has not affected my life. I am just a plain old boring, white bred girl from the South. I prefer to borrow from other cultures. Some of my favorite foods are kimchi, tamales, crepes, and many other things. I just love foreign food.

                        9 Replies
                        1. re: DatatheAndroid
                          JungMann Jul 11, 2013 06:16 AM

                          I also love borrowing from foreign cultures. Which is why I love me some Southern food. Long-smoked barbecue, fried fish and hush puppies, buttermilk biscuits with sorghum butter: these are a few of my favorite things.

                          1. re: JungMann
                            suzigirl Jul 11, 2013 10:51 AM

                            Buttermilk biscuits with sorghum butter. Just yum. I can never find it anymore. Now i want pancakes.

                            1. re: suzigirl
                              sandylc Jul 12, 2013 10:40 AM

                              What can't you find? Just curious.

                              1. re: sandylc
                                suzigirl Jul 12, 2013 01:11 PM

                                Sorghum butter, syrup or molasses. My grandma always had it for us as kids. She even popped the berries like popcorn. Oh so good

                                1. re: suzigirl
                                  JungMann Jul 16, 2013 06:36 AM

                                  There are a few small batch producers who are starting to make sorghum syrup again. I am lucky to have a few options here in NYC, but there's always mail order for those who don't have a local store selling heritage products.

                                  1. re: suzigirl
                                    BeefeaterRocks Jul 16, 2013 11:38 AM

                                    My grandfather worked in a sorghum mill. Grandmother always had biscuits with sorghum syrup when we visited. I have memories of him walking home from work carrying a little tin pail of syrup.

                                    1. re: suzigirl
                                      John E. Jul 18, 2013 10:46 AM

                                      They never stopped making grain sorghum syrup in places like Nebraska. You can order it online.

                                      There is also food grade grain sorghum available online. I've popped the grains (not berries) and they do look just like little kernals of popcorn, without the hulls. I'm surprised nobody has taken that idea and produced a microwavable grain sorghum product. I first saw in on one of Andrew Zimmern's TV programs while he was somewhere in Africa.

                                      1. re: suzigirl
                                        BeefeaterRocks Jul 21, 2013 09:05 AM

                                        I always thought we popped corn when we visited, it must have been the sorghum grains.

                                        1. re: BeefeaterRocks
                                          suzigirl Jul 22, 2013 11:17 AM

                                          If they looked like really tiny popcorn when popped, it was sorghum

                              2. Caroline1 Jul 9, 2013 11:45 PM

                                My mother's pickled figs. Unfortunately, she did not pass on the recipe. <sigh> And of course, the afore-mentioned Yorkshire pudding that goes along with standing ribs of beef.

                                1. alkonost Jul 8, 2013 11:05 PM

                                  Sweet: Kutya

                                  Savory: Christmas Borscht with vushka dumplings.

                                  1. r
                                    Redstickchef Jul 8, 2013 01:21 PM

                                    I'm going to go with my heritage being German and southern u.s. I love my grandmother's red cabbage, mashed potatoes and sauerkraut and pork tenderloin. Growing up this was the go to holiday meal. She also, made butterkuchen before I was born, and i unfortunately have yet to come upon a recipe that my family considers anywhere near those cakes in their richness. As far as my southern roots, gimme some red beans and rice, crawfish étouffée, boiled crawfish, hush puppies, fried pickles any day and I am a happy, happy girl! Oh and Italian cream, hummingbird and ambrosia cakes definitely make for a wonderful end to any southerner's meal.

                                    1 Reply
                                    1. re: Redstickchef
                                      MGZ Jul 8, 2013 10:44 PM

                                      Damn, I wish I'd spent half my life as you.

                                    2. monavano Jul 8, 2013 09:21 AM

                                      Polish heritage- stuffed cabbage is the ultimate comfort food.

                                      23 Replies
                                      1. re: monavano
                                        MGZ Jul 8, 2013 09:27 AM

                                        My Grandfather used to call 'em "pigeons". I can almost taste my Grandmother's right now. Never been able to get that recipe "just right". That's definitely a thirty yard touchdown run plate.

                                        1. re: MGZ
                                          monavano Jul 8, 2013 09:39 AM

                                          That's what the name translates to, "little pigeons"

                                          1. re: monavano
                                            MGZ Jul 8, 2013 10:43 PM

                                            Hat's off, mona, you have a formula to share?

                                            1. re: MGZ
                                              monavano Jul 11, 2013 05:52 AM

                                              Do you mean a golabki recipe?
                                              (sorry for the late reply!)

                                              1. re: monavano
                                                MGZ Jul 11, 2013 09:04 AM

                                                Exactly. And no sweat.

                                                1. re: MGZ
                                                  monavano Jul 21, 2013 09:31 AM

                                                  I don't have a recipe per se, bu here's what I do:
                                                  I use meatloaf mix.
                                                  I saute garlic, onion and green pepper (chopped fine in FP) in butter and evoo and add it to the meatloaf mix, along with cooked rice and an egg. Season with s+p and fry up a test patty to check for seasoning.
                                                  I stuff the meat into savoy cabbage leaves that have been parboiled and removed from the cabbage head.
                                                  My tomato sauce is in flux. My mom combined a can of Campbell's tomato soup and ketchup, and while that really does taste good, I prefer less processed food, so now I use pureed tomatoes a little cider vinegar and some brown sugar for a sweet and sour twist.
                                                  Now, this is what I found to be really important-- I braise the golabki low and slow, at around 325 for 2 hours. You really need the time to soften up the cabbage so that it's meltingly tender.
                                                  Sorry to respond so late!!

                                                  1. re: monavano
                                                    kitchengardengal Jul 25, 2013 05:00 PM

                                                    My grandparents were Slovac and Polish. My mother's stuffed cabbage was simply ground beef, rice, egg, salt, pepper and parsley. I nuke a head of cabbage after coring it, and peel off the layers as they soften.
                                                    I still use Mother's sauce recipe, too. Saute chopped onion in oil, add a good amount of sweet paprika, cook a few more minutes, then add tomato sauce. After adding the cabbage rolls, add water till the rolls are submerged. She always served them with mashed potatoes, and the sauce is so delicious on the potatoes!
                                                    Monavano, I like your suggestion of Savoy cabbage. I don't mess with this recipe, but I think this change would be good!

                                                    1. re: kitchengardengal
                                                      John E. Jul 25, 2013 07:45 PM

                                                      Reading your post got me to thinking, I don't think my grandmother (who made the best holubtsi/cabbage rolls) ever had a microwave, at least I cannot remember one. She put a head of cabbage in simmering water and pulled off whole leaves as they got soft. She died in 1989 on her 86th birthday. There was some old, cooked rice in her refrigerator which she was going to use to make the holubtsi. (She was diagnosed with cancer and died two weeks later. I think the rice went bad because nobody was checking her refrigerator during that time.)

                                                      1. re: John E.
                                                        kitchengardengal Jul 25, 2013 07:50 PM

                                                        John, I think my mother steamed the cabbage. I don't remember her ever boiling it. Nor nuking it! That was my innovation.

                                                        1. re: John E.
                                                          NanaMoussecurry Jul 25, 2013 07:51 PM

                                                          This was the best short story I've ever read.

                                                          1. re: NanaMoussecurry
                                                            John E. Jul 26, 2013 12:40 PM

                                                            I forgot to write that her youngest child, my father, was at her bedside when she died at 4am.

                                                        2. re: kitchengardengal
                                                          josephnl Jul 25, 2013 07:55 PM

                                                          I've never thought of softening the cabbage leaves by nuking. I always do it the old fashioned way in a big pot of boiling water. How do you do it in a microwave? Do you put the cored head in a bowl of water and then nuke it?

                                                          1. re: josephnl
                                                            kitchengardengal Jul 26, 2013 01:56 AM

                                                            No bowl of water, josephnl! Just core the cabbage, set it in the microwave bottom side down, and cook on high for 5 minutes.
                                                            It's pretty hot, but peel off the softened leaves, put the head back in for another 5 while you start rolling the first batch.
                                                            Easy and quick.

                                                            1. re: kitchengardengal
                                                              The Professor Jul 27, 2013 07:07 AM

                                                              Interesting...I'll have to try that. I've always done it by my Grandma's method of simmering (not boiling) the whole head and peeling off the softened leaves.
                                                              Stands to reason that nuking it would work since the cabbage has a fair amount of water in it.

                                                              1. re: The Professor
                                                                pearl3 Jul 27, 2013 12:56 PM

                                                                Although I'm a Canadian North-Euro/Brit mutt, my mother was an incredible cook--she made great cabbage rolls, among other items. We always ate them on a bed of sauerkraut [cooked with onions, wine, and smoked bacon], though--a Hungarian friend remembered eating them that way as well.

                                                                But, there are two items I haven't seen mentioned--one called "mock duck," which was a Depression-era dish--baked, rolled, stuffed flank steak. I loved it, and made it for my daughter when she was young.

                                                                The other dish, no one outside my family has ever heard of--"onion porridge"--that's boiled onions mostly drained, to which you add a ton of crushed saltines. Then a lot of butter and cream and milk. I got fancy at some point and grated some nutmeg into it... This came from my father's side [Irish and Northern English], and it sounds like it might have started life somewhere in the Maritimes; this is not a swank dish. And it's not the UK onion-bread-milk thing--it's lumpier. I love it--BTW--it's only eaten with turkey at Thanksgiving or Christmas, instead of mashed potatoes, with lots of gravy.

                                                                1. re: The Professor
                                                                  suzigirl Jul 27, 2013 01:00 PM

                                                                  If you throw the whole head in the freezer overnight then thaw it the leaves peel like magic and no stinky house

                                                                  1. re: suzigirl
                                                                    josephnl Jul 27, 2013 09:31 PM

                                                                    If you do the freezer thing and the leaves " peel like magic", are they then soft enough to make cabbage rolls, or do you still have to blanch them? Think the "nuking" approach sounds like the soundest alternative to the traditional boiling pot of water technique.

                                                                    1. re: josephnl
                                                                      suzigirl Jul 29, 2013 11:32 AM

                                                                      No blanching needs. It breaks the cell walls and they are tender enough to roll. But by all means, do what makes you comfortable

                                                                    2. re: suzigirl
                                                                      The Professor Jul 29, 2013 11:11 AM

                                                                      stinky house (???)

                                                                      1. re: The Professor
                                                                        linguafood Jul 29, 2013 11:25 AM

                                                                        Cooking cabbage makes the house smell like farts. You never noticed?

                                                                        Lucky professor.

                                                                        1. re: linguafood
                                                                          The Professor Aug 1, 2013 04:10 PM

                                                                          Nope...never associated it with that.Guess I just got used to it...loved cabbage as a kid and still do. I have no negative reactions from the cooking aromas.
                                                                          In fact, the only time I sense what could be even remotely described as an intense aroma from it is when it is overcooked.

                                                                          Like so many things discussed on the boards here, I guess it all boils down to what one is used to.

                                                                          1. re: The Professor
                                                                            linguafood Aug 1, 2013 05:08 PM

                                                                            Having grown up in a cabbage-heavy country and somewhat heavier household (compared to the US, I guess), I could *always* tell when my mom was preparing cabbage (or cauliflower, for that matter) as early as the staircase.

                                                                            I do have a pretty sensitive nose, tho. More of a curse than a blessing.

                                                  2. re: MGZ
                                                    Bill Hunt Jul 10, 2013 09:15 PM

                                                    In Paris, I see many top chefs, out feeding the pigeons, not too far from the front door of the restaurant. That night, Pigeon is usually on the menu.



                                                2. e
                                                  equalibra Jul 8, 2013 09:04 AM

                                                  I'm third generation Canadian, with Irish, English roots on one side, German Swiss Austrian on the other. Spent more time growing up with my maternal grandparents and definitely have fond memories of potato pancakes. the ones my grandfather made were NOT crispy like latkes but large and floppy. I would roll them around a dill pickle with sour cream. Also miss my grandmothers borscht and plum kuchen.
                                                  Love this thread. So many great memories :)

                                                  1. p
                                                    PotatoPuff Jul 7, 2013 08:30 PM

                                                    Askenazi Jewish here:

                                                    -Sweet: rugelach
                                                    -Savory: challah, matzo ball soup, brisket, potato kugel, cholent, especially the cholent!

                                                    1 Reply
                                                    1. re: PotatoPuff
                                                      JAB Jul 8, 2013 06:40 AM

                                                      Unfortunately, the rugelach has gone the way of the bagel and been Americanized.

                                                    2. RealMenJulienne Jul 7, 2013 11:24 AM

                                                      Taiwanese beef noodles.

                                                      A whole boneless beef shank is seared and braised until tender in a stock of soy sauce, rock sugar, five spice, star anise, and caramelized shallots. The shank is loaded with tendons, which gelatinize and dissolve in the stock, turning it into a rich, flavorful soup base. When the beef is done, chill it overnight to make it easier to slice. Cook Chinese noodles and make your soup by diluting the salty braising liquid with the starchy hot noodle water. Fan the thin-sliced shank on top and garnish with Taiwanese pickled vegetables, chopped scallions, sambal olek and triangle-cut carrots which have braised alongside the beef. This is the highest expression of pasta cookery, from any country.

                                                      As far as sweets, Taiwan doesn't have a great prepared dessert culture so I'll just put forth fresh tropical fruit. Crisp guava, tart star fruit and mango so ripe and sweet that it dissolves on the tongue like custard.

                                                      7 Replies
                                                      1. re: RealMenJulienne
                                                        linguafood Jul 7, 2013 11:52 AM

                                                        That description made me very, very, very hungry. Wow.

                                                        1. re: linguafood
                                                          MGZ Jul 7, 2013 02:57 PM

                                                          Me too. This sick ol' dog ain't eatin' much lately, but, I'd so slobber that up! fast if they put it in my bowl.

                                                          1. re: MGZ
                                                            linguafood Jul 7, 2013 03:06 PM

                                                            It put me in the mood for getting the salt lick I mean beef noodle soup from my local trusted noodle soup dealer for dinner today.

                                                            It'll cure the worst of hangovers.

                                                            1. re: linguafood
                                                              MGZ Jul 7, 2013 06:10 PM

                                                              I hope that I've already suffered the "worst of all hangovers", but I reserve the right to go out on the hangover that is the equivalent of two right hooks to the face from Larrry Holmes. You don't wanna know what's gonna have to be consumed, but if you're willin' to wake up in your own vomit in the back of a neighbor's yard, I promise to make bacon and pancakes.

                                                              1. re: MGZ
                                                                linguafood Jul 7, 2013 08:08 PM

                                                                I've been trying to keep waking up in my own vomit (or someone else's, for that matter) to a minimum in the last 2 decades.

                                                                1. re: linguafood
                                                                  MGZ Jul 8, 2013 09:19 AM

                                                                  Obviously, you are much more prudent than me. But, you gotta admit, if you're gonna go out, it should involve a half dozen martinis, a shitload of oysters and lobsters, good French fries, and a bottle of 18 year old Isley when all else has been cleaned up .

                                                                  Oh, and I should note, I have nice neighbors.

                                                        2. re: RealMenJulienne
                                                          Chemicalkinetics Jul 7, 2013 12:30 PM

                                                          Some taiwanese (stewed) beef noodles are very well made.

                                                        3. c
                                                          ChillyDog Jul 7, 2013 01:38 AM


                                                          5 Replies
                                                          1. re: ChillyDog
                                                            Bill Hunt Jul 10, 2013 09:13 PM

                                                            Is that anything like lutefisk?

                                                            Sounds similar, but then many things do.


                                                            1. re: Bill Hunt
                                                              JungMann Jul 11, 2013 06:10 AM

                                                              Fleischküchle are meatballs. Usually from Southern Germany.

                                                              1. re: JungMann
                                                                Bill Hunt Jul 15, 2013 09:02 PM

                                                                Ah, nothing like lutefisk then.


                                                                1. re: Bill Hunt
                                                                  wyogal Jul 21, 2013 02:38 PM

                                                                  Nothing is like lutefisk.

                                                                  1. re: wyogal
                                                                    Bill Hunt Aug 1, 2013 09:04 PM

                                                                    In some circles, I hear the same thing.

                                                                    In others? Well not so much.

                                                                    Being from the Deep South, I suppose that I have no idea what I am missing.


                                                          2. j
                                                            JayL Jul 6, 2013 09:37 PM

                                                            Since my cultural heritage is "redneck" I have to mention fried herring.

                                                            Fry them until they are dry and crisp. Slap a hot fish in a piece of white loaf bread, fold it over, and eat it up...bones & all.

                                                            21 Replies
                                                            1. re: JayL
                                                              MGZ Jul 6, 2013 11:29 PM

                                                              Damn, Jay, fried herring is a classic. It's something I haven't had in a while, but now, thanks to you, have to seek out. It's not "redneck" in my mind at all. It's way more Bob Hope than Jeff Foxworthy, that's for sure.

                                                              Nonetheless, thanks for the memories. When I find those beautiful fried fingers of the sea, I'm gonna put 'em on your tab.

                                                              1. re: MGZ
                                                                Florida Hound Jul 7, 2013 10:42 AM

                                                                "Thanks for the Memories..."
                                                                Great Bob Hope tie-in.

                                                                Not sure what Hope's food preferences were, but he was definitely a large part of American cultural traditions for so many years.

                                                              2. re: JayL
                                                                ritabwh Jul 7, 2013 12:30 AM

                                                                sounds pretty good to me, she who likes the stinky natto on rice.

                                                                1. re: ritabwh
                                                                  Tripeler Jul 7, 2013 04:56 PM

                                                                  Actually, natto really isn't that stinky...

                                                                  1. re: Tripeler
                                                                    Chemicalkinetics Jul 7, 2013 05:25 PM

                                                                    Natoo is awesome. I just bought a bunch (about 12 little packages).

                                                                    1. re: Chemicalkinetics
                                                                      Tripeler Jul 8, 2013 07:08 AM

                                                                      That IS a bunch. Is the natto made in Japan? Usually it comes in 40 gram, 45 gram and 50 gram packages.

                                                                      1. re: Tripeler
                                                                        bulavinaka Jul 9, 2013 09:02 PM

                                                                        Seems all are made in Japan - they arrive frozen. Natto's great not just on rice. Pretty tasty as natto-omu and natto pasta as well.

                                                                        1. re: Tripeler
                                                                          Chemicalkinetics Jul 9, 2013 10:05 PM

                                                                          Mine are all from Japan. I bought some expensive ones, but I also bought the more moderately priced ones, like this one:

                                                                          I find that the major difference is the packaged sauce. I don't really need any fancy sauce, so the inexpensive ones work well for me. I am eating the natto now mostly for breakfast. :)

                                                                  2. re: JayL
                                                                    Bill Hunt Jul 10, 2013 09:12 PM

                                                                    "Redneck," plus "herring?"

                                                                    What sort of a redneck, are you?

                                                                    Herring is just not a fish, that I associate with any "redneck," that I have ever known.

                                                                    Inquiring minds [SIC] want to know.



                                                                    1. re: Bill Hunt
                                                                      JayL Jul 11, 2013 11:18 AM

                                                                      You've never been to North Carolina. We don't do herring like yankees do herring.

                                                                      We fry it crisp and put it in a piece of plain loaf bread and gobble it up. It's bonafide redneck food...plain & simple.

                                                                      That's the only way you'll see it in NC. No yankee preparations, European connotations, or Jewish dishes. Just plain 'ol fried fish eaten whole.

                                                                      Unfortunately our local stocks have been depleted and there is a moratorium on herring fishing. Oh well...we have the memories.

                                                                      1. re: JayL
                                                                        John E. Jul 11, 2013 12:50 PM

                                                                        I wonder if Hunt thought you were referring to pickled herring? We have a Lake Herring fishery in western Lake Superior, just off Minnesota's north shore. I haven't been up there in a while, but there are places where you can get fried herring that was swimming just a few hours earlier. Most of the herring is sold locally and some of it is smoked and sold that way.

                                                                        1. re: John E.
                                                                          flavrmeistr Jul 11, 2013 05:33 PM

                                                                          Smelts are eaten that way in Duluth, MN. Fried crisp and eaten bones and all. They're basically freshwater sardines.

                                                                          1. re: flavrmeistr
                                                                            Dirtywextraolives Jul 11, 2013 05:38 PM

                                                                            In Maine, too.

                                                                            1. re: flavrmeistr
                                                                              DuffyH Jul 11, 2013 06:00 PM

                                                                              SoCal, too.

                                                                              If your mother spent some of her childhood in Maine and your uncle is a long-haul trucker who doesn't mind schlepping ice cream cartons of frozen fish from the Great White North to Suntan Central.

                                                                              1. re: flavrmeistr
                                                                                John E. Jul 12, 2013 09:47 AM

                                                                                Yep, I used to live in Duluth, although I never did go smelting.

                                                                                The Minneapolis Tribune used to have a one frame comic drawn by a local artist named Dick Guindon. The only comic I remember showed a mother in her kitchen holding up a spatula. Her children were at the kitchen table. The caption read:

                                                                                "You kids eat your smelt. You have no idea how drunk your father had to get to catch those."

                                                                                1. re: John E.
                                                                                  flavrmeistr Jul 12, 2013 02:26 PM

                                                                                  We left Duluth when I was small, but my dad had many tales of the smelt runs. It seems people would get a little crazy (and pretty drunk). Businesses would close and everyone would gather on the lakeshore and fry up tons of smelt in half-barrels of hot oil. He told of one guy who pulled out the back seat of his new Cadillac and shoveled it full of smelts. Crazy!

                                                                                2. re: flavrmeistr
                                                                                  JayL Jul 12, 2013 12:36 PM

                                                                                  In my wife's native Trinidad they fry small fish (like smelts) and eat them the same way. We are both constantly amazed at how our food heritages cross paths...just different ingredients. They call their little fried fish "fry dry".

                                                                                  They also eat alot of smoked herring in Trinidad.

                                                                              2. re: JayL
                                                                                Bill Hunt Jul 15, 2013 09:01 PM

                                                                                Actually, I have been to NC, starting in about 1965, and going up until about 1980. Then, we moved to Colorado, and did not get back to NC, until fairly recently, about 2010.

                                                                                Never encountered herring, from the mountains to the coast, so cannot comment.


                                                                                1. re: Bill Hunt
                                                                                  JayL Jul 25, 2013 04:02 PM

                                                                                  Fried herring wasn't exactly a "tourist" food. LoL

                                                                                  It was divine...up until the point the state allowed them to be fished to near extinction within our borders. Maybe again one day...one day.

                                                                                  1. re: JayL
                                                                                    Bill Hunt Aug 1, 2013 09:02 PM

                                                                                    I guess that they could tell that I was a "tourist," so never offered it to me - maybe even reprinted the menus, just for tourists?


                                                                                    1. re: Bill Hunt
                                                                                      JayL Aug 1, 2013 09:20 PM

                                                                                      My point was only that herring generally would be served in dives or fried down on the riverbank in a pot. Most folks visiting migh avoid such establishments and/or locals.

                                                                          2. Bill Hunt Jul 5, 2013 09:25 PM

                                                                            Well, considering that MY "cultural heritage" is Mississippian, then yes - collared greens, black-eyed peas, fried catfish, fried perch (actually fried, or a variation of a dozen saltwater, or freshwater fish), fried chicken, hushpuppies, and Banana & Vanilla Wafers.

                                                                            While not covering EVERY base, that covers many. Nice being a Mississippian.


                                                                            4 Replies
                                                                            1. re: Bill Hunt
                                                                              Tripeler Jul 5, 2013 09:48 PM

                                                                              Did you mean "collard greens" or are your greens classy enough to have collars?

                                                                              1. re: Tripeler
                                                                                Veggo Jul 6, 2013 08:13 AM

                                                                                That, or the collard greens are led out of the fields in handcuffs....

                                                                                1. re: Veggo
                                                                                  Bill Hunt Jul 6, 2013 07:55 PM

                                                                                  When I lived near Angola, you could see them greens, being led out to the fields, with a couple of "Bulls" on horses. Sad sight.


                                                                                2. re: Tripeler
                                                                                  Bill Hunt Jul 6, 2013 07:53 PM

                                                                                  Probably SpellCheck at work?


                                                                              2. Shrinkrap Jul 4, 2013 10:57 AM

                                                                                AA also , by way of my dad who was born in Alabama in 1913, but also West Indian by way of mother and marriage. Can't rule out the influence though, of growing up in Queens, and the last 20+ years in N. Cal. Stumbled on this thread trying to figure out if I should get my oxtail from the Mexican or the Asian grocery.

                                                                                I'd have to say what ties them all together is home made hot sauce, made from home grown chinenses peppers.

                                                                                And cheesecake from Juniors.

                                                                                1. e
                                                                                  expfcwintergreen Jul 4, 2013 10:24 AM

                                                                                  All of my family come from the Southern US.

                                                                                  My favorite meal was our regular Sunday meal when I was growing up: chuck roast cooked in onion soup mix, mashed potatoes and corn bread covered with roast gravy, and butter beans or black eyed peas. On special occasions, we had banana pudding for dessert. I got roast sandwiches for school for a couple of days and roast beef hash for supper Monday night.

                                                                                  1. m
                                                                                    MonMauler Jul 1, 2013 12:06 AM

                                                                                    I'm 1/4 hungarian, and I love goulash. Good ones are hard to find.

                                                                                    Otherwise, I'm largely irish, and I love my potatoes and beer (usually together, but each can be its own meal).

                                                                                    Although I am not polish, I love making pierogies. In fact, a lot of my fam reigns from Eastern Europe, so pierogies, stuffed cabbage, and similar dishes are the basis of a lot of my cooking these days.

                                                                                    1. j
                                                                                      joonjoon Jun 25, 2013 08:56 AM

                                                                                      JLo, you didn't say which is your favorite dish! I'd like to know...

                                                                                      I guess I'm a little late to this party but here goes...

                                                                                      I'm Korean and by far the most important Korean food to me is the dduk boki. It pretty much defined my childhood and started my love for food. http://en.wikipedia.org/wiki/Tteokbokki

                                                                                      Honorable mention goes to bo ssam. Kimchi and pork perfection. http://en.wikipedia.org/wiki/Bossam_(food)

                                                                                      I'm not into sweets but I love that shikhye stuff. http://en.wikipedia.org/wiki/Sikhye

                                                                                      1. w
                                                                                        wyogal Jun 25, 2013 04:30 AM

                                                                                        Swedish meatballs

                                                                                        1. ritabwh Jun 24, 2013 08:41 PM

                                                                                          natto mixed in raw egg over hot white rice. :-))

                                                                                          4 Replies
                                                                                          1. re: ritabwh
                                                                                            Tripeler Jun 27, 2013 04:02 AM

                                                                                            An essential component of a good Japanese breakfast.
                                                                                            I love Natto, too.

                                                                                            1. re: Tripeler
                                                                                              ritabwh Jun 27, 2013 11:28 PM

                                                                                              yeah tripeler, we are hard core cultural heritage kind of people!!!

                                                                                              1. re: ritabwh
                                                                                                Tripeler Jul 5, 2013 09:46 PM

                                                                                                Well, what I like about natto is that it really fills you up, but you never feel "full" afterward.

                                                                                                1. re: Tripeler
                                                                                                  ritabwh Jul 7, 2013 12:28 AM

                                                                                                  i say: the stinkier the better. :-)

                                                                                          2. t
                                                                                            Teague Jun 24, 2013 08:28 PM

                                                                                            Midwestern American here, the norwegian/german/english/irish is pretty far back.

                                                                                            So I want to put in my vote for tomato sandwiches, on sturdy white sandwich bread, a pullman loaf type of fluffy white wheat bread (if you don't have homemade, Pepperidge Farm is fine) toasted lightly, with mayonnaise. If your tomato is vine ripe and warm from the garden, there is nothing better on this side of heaven, and it's pretty dang good with any old ripe tomato.

                                                                                            5 Replies
                                                                                            1. re: Teague
                                                                                              Gastronomos Jun 24, 2013 08:32 PM

                                                                                              "...tomato is vine ripe and warm from the garden..."


                                                                                              1. re: Gastronomos
                                                                                                Teague Jun 24, 2013 08:46 PM

                                                                                                this may explain why midwesterners tend to be so religious :) The love apple. It's so wonderful.

                                                                                              2. re: Teague
                                                                                                flavrmeistr Jun 25, 2013 04:28 AM

                                                                                                Yes. A big, fat beefsteak with the top and bottom sliced off, bakery white bread, Duke's (or Hellman's in a pinch), salt and pepper. Eaten on the back porch. Rinse and repeat.

                                                                                                1. re: flavrmeistr
                                                                                                  thefamilychef Jun 28, 2013 02:08 PM

                                                                                                  Add a few slices of american cheese. some lettuce, salt/pepper and now you really have something.

                                                                                                  1. re: flavrmeistr
                                                                                                    CocoaChanel Jun 29, 2013 04:50 AM

                                                                                                    Yum! A warm ripe tomato from Mama- Cocoachanel's garden, toasted chewy light rye with butter, a little goat cheese and salt and pepper. Heaven!

                                                                                                2. f
                                                                                                  FriedClamFanatic Jun 24, 2013 02:44 PM

                                                                                                  I suppose Swanson's Hungry Man Fried Chicken is not really an ethnic thing, but it sure is a cultural one!

                                                                                                  Even entering into my 7th decade with lots of cooking and dining behind me, every now and then I do love the 40 minute wonder with the mash potatoes (I need added butter) and corn. No meat to speak of, but the breading brings back memories!

                                                                                                  1 Reply
                                                                                                  1. re: FriedClamFanatic
                                                                                                    PHREDDY Jun 24, 2013 04:26 PM

                                                                                                    with you..for me the fried chicken or the turkey pot pie!

                                                                                                  2. smaki Jun 24, 2013 12:58 PM

                                                                                                    Fresh berry shortcake with whip cream.

                                                                                                    Runner ups favorite sweets:
                                                                                                    Milk shakes. Fudge. German chocolate cake. Home made caramel (with anything). Peanut butter brittle. Cream puffs topped with chocolate sauce. Salt water taffy.

                                                                                                    Put a brownie or frosted cake square in a bowl. Top with ice cream. Top with butter scotch, peanut butter, fresh berries, and / or chocolate. With sprinkles of crushed up candy (English toffee, Butterfinger, etc). Goodness in every bite.

                                                                                                    Berry shortcake with whip from cream most often.

                                                                                                    1. n
                                                                                                      nosh Jun 23, 2013 07:43 PM

                                                                                                      My heritage is Eastern European Jewish:

                                                                                                      Matzoh ball chicken soup.

                                                                                                      I grew up in St. Louis:

                                                                                                      St. Louis-style pizza (provel cheese), toasted ravioli, frozen custard "concretes" (Ted Drewe's).

                                                                                                      2 Replies
                                                                                                      1. re: nosh
                                                                                                        PHREDDY Jun 24, 2013 04:27 PM

                                                                                                        you forgot as above...Chopped Liver?

                                                                                                        1. re: PHREDDY
                                                                                                          nosh Jun 26, 2013 01:25 PM

                                                                                                          Hate chopped liver -- yucchh!

                                                                                                          Sure love a seared/high-roasted brisket then cooked in a looonnng braise.

                                                                                                      2. b
                                                                                                        beethoven Jun 23, 2013 07:37 PM

                                                                                                        Shoo-fly pie and scrapple!

                                                                                                        1. v
                                                                                                          Vinnie Vidimangi Jun 18, 2013 12:24 PM

                                                                                                          potato soup with a roux; a piece of rye bread with seeds in one hand and an apple in the other. But very particular about them.
                                                                                                          Guess my heritage!

                                                                                                          1. Naco Jun 17, 2013 07:27 AM

                                                                                                            American/Southern here.

                                                                                                            Collards and banana pudding.

                                                                                                            1. m
                                                                                                              Michigander Jun 14, 2013 07:53 PM

                                                                                                              My heritage is Eastern European Ashkenazi Jewish. My favorite is a toss up between my great aunt's mandel brodt recipe and a college friend's matzoh brei recipe.

                                                                                                              1 Reply
                                                                                                              1. re: Michigander
                                                                                                                PHREDDY Jun 24, 2013 04:31 PM

                                                                                                                Now that is a problem....but what ,about sombody's brisket? schmaltz with good jewish rye?...or holiday tzimes?, maybe some Kashe Varniskes?

                                                                                                              2. DoobieWah Jun 14, 2013 10:23 AM

                                                                                                                I'm Scotch-Irish so I'll have to say...

                                                                                                                Guinness Stout.

                                                                                                                1 Reply
                                                                                                                1. re: DoobieWah
                                                                                                                  Florida Hound Jun 14, 2013 06:53 PM

                                                                                                                  I love to add Guiness as the liquid in pancakes! (Unless we are having our Norwegian pancakes, as I posted earlier.)

                                                                                                                2. Matt H Jun 9, 2013 05:39 AM

                                                                                                                  Cant pick just one as well, but favorites:


                                                                                                                  - Oxtail
                                                                                                                  - Jerk Pork
                                                                                                                  - Ackee and Saltfish
                                                                                                                  - Brown Stew Cowfoot
                                                                                                                  - Escoveitch Fish
                                                                                                                  - Mannish Water
                                                                                                                  - Solomon Gundy


                                                                                                                  - Hardough Bread with Condensed Milk
                                                                                                                  - Bulla Cake
                                                                                                                  - Gizzada
                                                                                                                  - Plantain Tarts

                                                                                                                  2 Replies
                                                                                                                  1. re: Matt H
                                                                                                                    t19103 Jul 24, 2013 07:21 PM

                                                                                                                    Thumbs up fellow Yardie!

                                                                                                                    1. re: Matt H
                                                                                                                      Shrinkrap Jul 24, 2013 08:45 PM

                                                                                                                      And thumbs up from a yank! Aside from the "CON dense milk", and the hardough, I eat more of that than the husband.

                                                                                                                    2. NanaMoussecurry Jun 8, 2013 11:14 AM

                                                                                                                      Cacoula, and pasteis de nata

                                                                                                                      1. mariacarmen Jun 7, 2013 11:04 PM

                                                                                                                        salteñas from Bolivia. tried our hand at making some last weekend. good effort, but nothing like the real thing.

                                                                                                                        this wiki entry describes them perfectly: juicy, not flat or dry like empanadas. https://www.google.com/search?q=saltenas&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

                                                                                                                        second choice is anticuchos - grilled beef heart. oh man, maybe i love those more than salteñas...

                                                                                                                        not much into sweets. i really can't think of a bolivian sweet. except fruit. Chirimoya!

                                                                                                                        2 Replies
                                                                                                                        1. re: mariacarmen
                                                                                                                          inaplasticcup Jun 8, 2013 05:47 AM

                                                                                                                          Anticuchos and chirimoya. :))))

                                                                                                                          1. re: mariacarmen
                                                                                                                            bulavinaka Jun 8, 2013 11:44 AM

                                                                                                                            Arepas arepas arepas!

                                                                                                                          2. g
                                                                                                                            Georgia Strait Jun 7, 2013 07:48 PM

                                                                                                                            marmite (NOT vegemite)
                                                                                                                            sockeye salmon fresh and done right

                                                                                                                            1. f
                                                                                                                              flavrmeistr Jun 7, 2013 04:10 PM

                                                                                                                              Which side? My Swedish side likes smoked or pickled fish. My French-Scottish-German-Hillbilly side likes smoked meat. Both sides like whiskey, wine and beer.

                                                                                                                              1 Reply
                                                                                                                              1. re: flavrmeistr
                                                                                                                                bulavinaka Jun 7, 2013 06:25 PM

                                                                                                                                >>Both sides like whiskey, wine and beer.<<

                                                                                                                                Count me in as an honorary Swedish-French-Scottish-German-Hillbilly. :)

                                                                                                                              2. h
                                                                                                                                hajenkatt Jun 7, 2013 04:03 PM

                                                                                                                                I'm an honorary Swede by marriage, and so I love making skagenröra in the summertime. Instead of toast we often eat it on avocado. Mums!!

                                                                                                                                1. b
                                                                                                                                  Bunson Jun 4, 2013 01:11 PM

                                                                                                                                  Kalbi (korean short rib bbq, cross cut) can't be beat for me. Could eat that every day if they weren't so pricey.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: Bunson
                                                                                                                                    JAB Jun 4, 2013 01:14 PM

                                                                                                                                    Marinating as we speak, waiting for me to get home and fire up the lump hardwood charcoal. ;>)

                                                                                                                                  2. r
                                                                                                                                    Roland Parker Jun 2, 2013 09:25 AM

                                                                                                                                    I'm undeniably a purebred American WASP and my immigrant ancestors are too distant to have any meaningful "homeland" or ancestral culture.

                                                                                                                                    But I do have favorite regional and family foods that have always been enjoyed in the family and recipes passed down through the successive generations. They are (in no particular order and grouped by region):

                                                                                                                                    Fruit pies, especially sour cherry and apple pies
                                                                                                                                    Roast pork with sauerkraut
                                                                                                                                    Juicy, char-grilled hamburgers
                                                                                                                                    Ice cream (dear old Penna has some of the best ice cream dairies in the country)

                                                                                                                                    Steamed crabs
                                                                                                                                    Crab imperial
                                                                                                                                    Maryland fried chicken
                                                                                                                                    Layer cakes
                                                                                                                                    Pound cakes

                                                                                                                                    Of all the listed food, my absolute favorite would probably be sour cherry pie served with a scope of good quality vanilla ice cream.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: Roland Parker
                                                                                                                                      walker Jun 2, 2013 12:02 PM

                                                                                                                                      I think sour cherries might be in season in CA right now; it's a very short season. I've been wanting to make a sour cherry pie and always miss out on getting them in time.

                                                                                                                                    2. jpr54_1 Jun 2, 2013 08:03 AM

                                                                                                                                      Where are the Sephardim?

                                                                                                                                      friends growing up were Israeli, Turkish, Syrian, Iraqi, Lebanese,Morocan, Algerian, Tunisian, Yemani

                                                                                                                                      1 Reply
                                                                                                                                      1. re: jpr54_1
                                                                                                                                        scubadoo97 Jun 2, 2013 09:15 AM

                                                                                                                                        SY here

                                                                                                                                      2. h
                                                                                                                                        happybaker Jun 1, 2013 08:49 PM

                                                                                                                                        Good chicken soup. Kasha varnichkas. Matzo brie.

                                                                                                                                        IN that order!

                                                                                                                                        And then if I can add baked goods - bagels. Challah. Russian tea biscuits.

                                                                                                                                        1. j
                                                                                                                                          jjw Jun 1, 2013 06:29 PM

                                                                                                                                          My father's family is German...but they spent 100 years in Russia before coming here (see http://en.wikipedia.org/wiki/Volga_Ge... ). My grandmother made a number of recipes that aren't exactly either German or Russian. I loved her cabbage rolls and her borak (ground beef, onion and cabbage cooked together, then wrapped in yeast bread dough and baked)...but my very favorite is Sauerkraut and Knipfla (my phonetic spelling). She baked country-style pork ribs with onion and a little water for an hour or so in a covered roasting pan. She'd then add a couple cans of sauerkraut and bake it another hour or so. While this was baking, she'd make the knipfla: a standard egg noodle dough cut in chunks about the size of my top thumb joint, boiled until cooked (just a few minutes), drained, and added to the roasting pan for another half hour or so. All the flavors meld wonderfully.

                                                                                                                                          24 Replies
                                                                                                                                          1. re: jjw
                                                                                                                                            goodhealthgourmet Jun 1, 2013 07:36 PM

                                                                                                                                            but my very favorite is Sauerkraut and Knipfla (my phonetic spelling)
                                                                                                                                            It's knoephla, a kind of German dumpling traditionally served in chicken soup with potatoes...but the way your grandmother cooked them sounds terrific.

                                                                                                                                            1. re: goodhealthgourmet
                                                                                                                                              jjw Jun 3, 2013 06:18 PM

                                                                                                                                              Thanks for correcting my terrible spelling. I'd never seen it in writing...only heard family day it... And I didn't know about the soup. I'll research that!

                                                                                                                                              1. re: goodhealthgourmet
                                                                                                                                                linguafood Jun 3, 2013 07:21 PM

                                                                                                                                                Actually, it's knöpfle.

                                                                                                                                                1. re: linguafood
                                                                                                                                                  goodhealthgourmet Jun 3, 2013 10:30 PM

                                                                                                                                                  Actually, we're both correct. Knöpfle is the German origin of the word, but here in the States - particularly in the northern part of the midwest (e.g. the Dakotas & Minnesota) where the Soviet German emigrants who brought them to this country settled - they're knoephla.

                                                                                                                                                  1. re: goodhealthgourmet
                                                                                                                                                    linguafood Jun 4, 2013 08:52 AM


                                                                                                                                                    1. re: goodhealthgourmet
                                                                                                                                                      John E. Jun 4, 2013 12:33 PM

                                                                                                                                                      Didn't the Volga Germans mostly emigrate to the midwest prior to the Russian Revolution. I thought most of them came over in the 1800s.

                                                                                                                                                      1. re: John E.
                                                                                                                                                        jjw Jun 4, 2013 03:15 PM

                                                                                                                                                        My relatives came around 1900. I'm 65, and that means my grandparents were children when they came here. They lived isolated lives once here, and mine is the first generation to ever speak English at home or church...or to eat "American" food. (Yes, mods, I'm trying to keep this on the subject of food).

                                                                                                                                                        1. re: John E.
                                                                                                                                                          goodhealthgourmet Jun 4, 2013 03:18 PM

                                                                                                                                                          I'm no history expert, but yes, AFAIK the primary emigration occurred in the latter half of the 1800s. Why?

                                                                                                                                                          1. re: goodhealthgourmet
                                                                                                                                                            jpr54_1 Jun 4, 2013 03:45 PM

                                                                                                                                                            reasons why people emigrated
                                                                                                                                                            programs in Russia/Poland, irish famine, anti-semitism

                                                                                                                                                            1. re: jpr54_1
                                                                                                                                                              goodhealthgourmet Jun 4, 2013 04:20 PM

                                                                                                                                                              I don't understand what your post means in regards to our conversation...?

                                                                                                                                                              And do you mean pogroms?

                                                                                                                                                              1. re: goodhealthgourmet
                                                                                                                                                                jpr54_1 Jun 4, 2013 05:45 PM

                                                                                                                                                                yes i did mean pogroms

                                                                                                                                                                1. re: jpr54_1
                                                                                                                                                                  jpr54_1 Jun 5, 2013 12:25 PM

                                                                                                                                                                  There was also the Crimean War
                                                                                                                                                                  Revolution of 1848 in German States
                                                                                                                                                                  Franco -Prussian war

                                                                                                                                                              2. re: goodhealthgourmet
                                                                                                                                                                John E. Jun 5, 2013 11:19 AM

                                                                                                                                                                My paternal grandparents emigrated from the same village. My grandfather was escaping the tsar and my grandmother was escaping Lenin. The Soviet thing threw me for a moment. My grandmother was not a great cook. She had to work in the fields in her childhood because she had no brothers.

                                                                                                                                                                1. re: John E.
                                                                                                                                                                  jpr54_1 Jun 5, 2013 12:14 PM

                                                                                                                                                                  Boureka's are also common in Turkish/Greek/Mediterranean Sephardic Jewish cooking

                                                                                                                                                                  1. re: jpr54_1
                                                                                                                                                                    John E. Jun 5, 2013 01:48 PM

                                                                                                                                                                    I have a recipe for Runsas (the Nebraska version) but I've never made them. They were not part of my family's heritage.

                                                                                                                                                                    1. re: John E.
                                                                                                                                                                      jpr54_1 Jun 5, 2013 01:59 PM

                                                                                                                                                                      after googling volga germans i found several good articles



                                                                                                                                                                      1. re: John E.
                                                                                                                                                                        jpr54_1 Jun 5, 2013 02:04 PM

                                                                                                                                                                        It has been an interesting search on Voga Germans
                                                                                                                                                                        amazing that there r so many similarities btw Ethnic and Religious groups

                                                                                                                                                                      2. re: jpr54_1
                                                                                                                                                                        prima Jun 18, 2013 02:16 PM

                                                                                                                                                                        I haven't met too many briks/bureks/bourekas I haven't liked. The ones I've tried have been Bosnian, Cretan, Turkish, Israeli, Moroccan, Tunisian. I haven't tried any versions from north of Bosnia, yet. :-)

                                                                                                                                                          2. re: jjw
                                                                                                                                                            John E. Jun 1, 2013 08:27 PM

                                                                                                                                                            Your grandmother's Bierock (borak) sounds a lot like a runza. There is a chain of fast food restaurants in Nebraska selling bierocks (Runzas). There is a large population of Volga Germans in Nebraska.

                                                                                                                                                            1. re: John E.
                                                                                                                                                              The Professor Jun 2, 2013 12:05 PM

                                                                                                                                                              Bierock/borak sounds like something I must try!

                                                                                                                                                              1. re: The Professor
                                                                                                                                                                John E. Jun 2, 2013 10:02 PM

                                                                                                                                                                They are on my list of recipes to try. If you Google 'runza recipe' you will have many recipes from which to choose.

                                                                                                                                                                1. re: John E.
                                                                                                                                                                  sandylc Jun 7, 2013 07:56 PM

                                                                                                                                                                  I made some runzas a few years ago. They were pretty good.

                                                                                                                                                              2. re: John E.
                                                                                                                                                                jjw Jun 3, 2013 06:21 PM

                                                                                                                                                                And as I replied above to goodhealthgormet: Thanks for correcting my spelling. I was most interested in the Nebraska chain you mentioned. I've lived in California my whole life, but the German relatives who moved here from Russia settled in the southeastern corner of South Dakota, very near the Nebraska border.

                                                                                                                                                                1. re: jjw
                                                                                                                                                                  John E. Jun 3, 2013 09:04 PM

                                                                                                                                                                  I grew up 90 minutes from Sioux City, which is across the Missouri from the extreme tip of SE NE.

                                                                                                                                                            2. t
                                                                                                                                                              t19103 May 30, 2013 05:13 PM

                                                                                                                                                              Jamaican foods define my childhood.
                                                                                                                                                              ONE savory? Ackee- an indescribably flavored fruit. The national dish eaten with salted cod (bacalao).
                                                                                                                                                              ONE sweet? Gizzada- Coconut ginger tart.

                                                                                                                                                              If I may add a few more, Escoveitched/escabeche fish (usually snapper)- with Bammy (cassava cakes soaked in salt and coconut milk then fried).


                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: t19103
                                                                                                                                                                goodhealthgourmet May 30, 2013 07:36 PM

                                                                                                                                                                *Yum* to all. No curry goat or sweet potato pone?

                                                                                                                                                              2. f
                                                                                                                                                                foodslut May 30, 2013 09:58 AM

                                                                                                                                                                Tough one...
                                                                                                                                                                Hungarian-Canadian that I am, my top ones are
                                                                                                                                                                Paprikás Csirke (Paprika Chicken)
                                                                                                                                                                and just good old Hungarian salami

                                                                                                                                                                sweets wise, it's a tie between cheese palacsinta and Somloi galuska (to die for images here: https://www.google.com/search?q=Somlo...)

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: foodslut
                                                                                                                                                                  The Professor May 31, 2013 03:58 PM

                                                                                                                                                                  oh boy...good Hungarian szalami and sauteed onions with soft scrambled eggs, on soft toasted croutons...

                                                                                                                                                                  gotta make some. now. for dinner.

                                                                                                                                                                2. MOREKASHA May 30, 2013 04:04 AM

                                                                                                                                                                  Being a Bessarabian Judio, I love BOTH Kasha and MamaLiga (Polenta).

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: MOREKASHA
                                                                                                                                                                    PHREDDY Jun 28, 2013 12:28 PM

                                                                                                                                                                    Oy..the mamaliga with schmaltz!!!!

                                                                                                                                                                  2. RochCusine May 30, 2013 04:01 AM

                                                                                                                                                                    My mom's tourtiere. Very mild pork and beef with a hint of spice. I load it up with black pepper and some of her green chow on the side with a cold beer. MMM. C'mon Christmas!!

                                                                                                                                                                    1. f
                                                                                                                                                                      fara May 29, 2013 07:58 PM

                                                                                                                                                                      hmm... from my two sides:
                                                                                                                                                                      -homemade mushroom and sauerkraut pierogi, beet borscht, latkes, baked chicken with mushrooms and dill over egg noodles

                                                                                                                                                                      -spaghetti with clam sauce or pesto or meat sauce.some great olives and cheese to start.

                                                                                                                                                                      1. m
                                                                                                                                                                        MarkS83 May 24, 2013 07:37 AM

                                                                                                                                                                        I'm Italian and I have to say my favorite dish is bacalao fish. It can normally be purchased at most groceries as a dry salted COD fish. You need to let it sit in water for at least 2 days and drain some of the salt. Once soft you let it simmer in some tomato sauce with onions, garlic and basilic. Very delicious! :)

                                                                                                                                                                        1. j
                                                                                                                                                                          jpc8015 May 24, 2013 03:23 AM

                                                                                                                                                                          Weisswurst and Munich Helles before noon. White sausage must be eaten before noon.

                                                                                                                                                                          1. SevyF May 23, 2013 06:28 PM

                                                                                                                                                                            Ok well being a well stirred mix of things I would have to say my favourite cultural dish is a good swiss cheese hamburger. Simple just mayo, mustard, onions and pickles

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: SevyF
                                                                                                                                                                              suzigirl May 23, 2013 07:40 PM

                                                                                                                                                                              Off topic... I love your avatar. I can't make one from my tablet. But yours is the bomb.

                                                                                                                                                                            2. g
                                                                                                                                                                              Goatjunky May 23, 2013 05:58 PM

                                                                                                                                                                              I am german scottish Norwegia, but my mother hates to cook when i was young i met my best friend for life who is frim a greek family... shocking to me... even the men cooked.

                                                                                                                                                                              i now cure my own olives
                                                                                                                                                                              put lemon and ooreganoin everything
                                                                                                                                                                              make minestra, pastitsi, bakava, and dolmathes

                                                                                                                                                                              my mother the non cook is offened

                                                                                                                                                                              so i make hef boller just to say iknow something about norway (and because i like it.. a lot)

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: Goatjunky
                                                                                                                                                                                Sal Vanilla May 23, 2013 11:11 PM

                                                                                                                                                                                Isn't that funny!

                                                                                                                                                                                When I was a very poor student in college (seriously - I was very hungry and poor) a Chealean Iraqi (or is it v versa?) family fed me. Now I am all the time looking for her Kibbe recipe (potato outside, meat in with what tasted like 1000 isl. dressing to dip into) and stuffed leaves and veggies. I dream of it and always search for just the right filling combo.

                                                                                                                                                                                Anyone know how to make that sort of kibbe BTW? I ask that in the most pathetic and pleading voice.

                                                                                                                                                                                I love that you picked up the taste and tradition of another culture and yet keep a recipe for mom.

                                                                                                                                                                              2. The Professor May 23, 2013 04:16 PM

                                                                                                                                                                                Tough question..my family is Hungarian on both sides and in my 60 years I've never met a native dish I didn't like.

                                                                                                                                                                                If forced, I can narrow it down to three dishes (all pork based):
                                                                                                                                                                                1) Kolbasz --pork sausage made with salt, pepper, garlic, & paprika. Great whether házi style (fresh, unsmoked), or smoked and allowed to dry (like pepperoni, only infinitely better)
                                                                                                                                                                                2) Pecsenye--in my family that means browned then braised slices of shoulder butt, served either on a plate or on rye bread, with sauerkraut.(some recipies skip the braise. My contribution to the family way is to braise in beer).
                                                                                                                                                                                3)Szekely Goulash-- cubes of pork braised with onion, sauerkraut, and paprika, with sour cream stirred in at serving time. The combination of the kraut and sour cream is mind bogglingly delicious.

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: The Professor
                                                                                                                                                                                  Sal Vanilla May 23, 2013 11:03 PM

                                                                                                                                                                                  " The combination of the kraut and sour cream is mind bogglingly delicious."
                                                                                                                                                                                  Isn't that the truth? Abstractly, I think the combo would be something akin to the taste of bile after barfing, but in reality it is heaven. Hungarians know what to eat.

                                                                                                                                                                                2. meatn3 May 23, 2013 10:25 AM

                                                                                                                                                                                  Just want to chime in about how much I'm enjoying this post. I've learned about so many new dishes and the memories shared have been really great.

                                                                                                                                                                                  Thanks all!

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: meatn3
                                                                                                                                                                                    grampart May 23, 2013 10:29 AM

                                                                                                                                                                                    I second that emotion!

                                                                                                                                                                                  2. ursy_ten May 23, 2013 03:15 AM

                                                                                                                                                                                    Thanks to my wonderful Grandma (Indonesian)...

                                                                                                                                                                                    Savoury: any kind of noodles. We would have noodles every birthday because they represent longevity (if memory serves me correctly).

                                                                                                                                                                                    Sweet: Kueh lapis - there are various versions, but the one I'm thinking of is the moist, dense, egg-yolk-rich spiced cake which is cooked one thin layer at a time.

                                                                                                                                                                                    I googled up an image:
                                                                                                                                                                                    Do you see the stripes? Each one is a layer that was ladled on and browned under a broiler, one at a time.

                                                                                                                                                                                    I love love love this cake, but I've only made it once because it takes hours to make! It's a real labour of love.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: ursy_ten
                                                                                                                                                                                      gembellina May 23, 2013 06:53 AM

                                                                                                                                                                                      Ah I love that cake! I had it at a Singaporean friend's wedding and had never been able to find out what it was called - thanks! I feel bad about eating so much of it now that I know it's made layer by layer...

                                                                                                                                                                                      1. re: gembellina
                                                                                                                                                                                        ursy_ten May 23, 2013 07:05 AM

                                                                                                                                                                                        Ah no! It's meant to be enjoyed and appreciated :)
                                                                                                                                                                                        I really have to make one soon, I think.

                                                                                                                                                                                    2. e
                                                                                                                                                                                      ellabee May 22, 2013 05:51 PM

                                                                                                                                                                                      Cornbread with apple butter.

                                                                                                                                                                                      Followed closely by Brunswick stew. Also country ham and biscuits.

                                                                                                                                                                                      And watermelon pickles.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: ellabee
                                                                                                                                                                                        ellabee May 23, 2013 12:58 PM

                                                                                                                                                                                        My people were Scots who landed in Pennsylvania and migrated down into Virginia and the Carolinas.

                                                                                                                                                                                        1. re: ellabee
                                                                                                                                                                                          ellabee Jun 1, 2013 12:02 PM

                                                                                                                                                                                          Should say that the Germans who settled the same areas as my Scotch forebears contributed more than anyone else to the quality of the region's cooking (and farming, and building, and the domestic arts generally). The foods that are my favorites are really from that heritage.

                                                                                                                                                                                        2. s
                                                                                                                                                                                          Sal Vanilla May 22, 2013 05:29 PM

                                                                                                                                                                                          I am German, Dutch, English, American Indian, Scottish (I would sat Pict - but I don't want to start another controversy), Norwegian... So you can bet your booty I am a drinker. Is that dessert? Sometimes. I like roasted pork knuckles or anything remotely associated with the snouted one. Anything starchy especially potatoes... fried... in pig fat.

                                                                                                                                                                                          I used to think I was Polish/Mexican because I adored kolaches and pinto bean soup (with pig) so much as a child (OK still do), but it turned out I was just the kid of many generations of Texans.

                                                                                                                                                                                          I identify more with the Texas in me than the Euros or Indian.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: Sal Vanilla
                                                                                                                                                                                            MGZ May 23, 2013 05:09 AM

                                                                                                                                                                                            "I used to think I was Polish/Mexican . . . ."

                                                                                                                                                                                            My "off the boat" Polish Grandmother's name was Carmelita. I sometimes wondered if I was Polish/Mexican too. I never could figure that one out?

                                                                                                                                                                                          2. q
                                                                                                                                                                                            Querencia May 22, 2013 10:19 AM

                                                                                                                                                                                            The person who cooked in my preschool years was my great-grandmother whose cuisine ran to fried eggs, fried potatoes, fried cornmeal mush, fried chicken, fried corn, and fried ham, all fried of course in bacon grease. Even mashed potatoes got repurposed as fried potato cakes. Vegetables were cooked (for days) with a chunk of bacon. (All of it was delicious.) Chicken & dumplings were a big item on Sundays. After I grew up and did some genealogy I learned that her folks had come up from Kentucky to Illinois 100 years before I was born but she still cooked Southern and when she was alone with her sister (except for very small me) she talked in a broad Appalachian accent she never let show when other adults were around. (And somehow or another I knowed right good and well that she were a-talkin'---and a-cookin'---the homefolks way.)

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: Querencia
                                                                                                                                                                                              suzigirl May 22, 2013 05:08 PM

                                                                                                                                                                                              I loved everything about this post. I have a grandma from Kentucky. She just had an accent, or should I say drawl but the food screams to me. It takes me back to my grandma's table. Thank you so much

                                                                                                                                                                                              1. re: Querencia
                                                                                                                                                                                                pine time Jul 29, 2013 08:30 AM

                                                                                                                                                                                                I'm from Kentucky, so my first thought about this topic was "hmmm, white bread?" Then I realized I was fortunate enough to be born in the Land of Biscuits and Gravy, so that white bread morphed into biscuits, gravy, and country ham. Is that an ethnicity? (Methinks not)

                                                                                                                                                                                                1. re: pine time
                                                                                                                                                                                                  JayL Jul 30, 2013 09:08 AM

                                                                                                                                                                                                  It's ethnic enough for me.

                                                                                                                                                                                                  People here tend to think of "ethnic" as being from another country.

                                                                                                                                                                                                  Sooooooo...what is unique here should be "ethnic" in other countries. Right? LoL

                                                                                                                                                                                                  Seriously...I grew up eating local food. Did my ancestors come from somewhere else? Sure they did...but we never heard about it, studied it, celebrated it, rejoiced in it, or anything else. We lived as Americans...from America. We didn't live as Americans...from somewhere else.

                                                                                                                                                                                                  So my southern roots ARE my cultural (ethnic) heritage. I don't have anything else.

                                                                                                                                                                                                  1. re: JayL
                                                                                                                                                                                                    pine time Jul 30, 2013 09:28 AM

                                                                                                                                                                                                    Nicely said.

                                                                                                                                                                                                    My mom's relatives were the quintessential Scots who moved to Appalachia. Dad's heritage was native American.

                                                                                                                                                                                              2. s
                                                                                                                                                                                                schrutefarms May 22, 2013 09:58 AM

                                                                                                                                                                                                Mmmmm.....chicken paprikash...my favorite!!!

                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                1. re: schrutefarms
                                                                                                                                                                                                  fldhkybnva May 22, 2013 10:01 AM

                                                                                                                                                                                                  Do you have a favorite recipe?

                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                    schrutefarms May 22, 2013 10:07 AM

                                                                                                                                                                                                    Just my moms-which I never bothered to learn because I always wanted to her to make it! I guess I should learn, though, one of these days! It turns out like a thick soup, or a soupy stew. I've seen some that are drier, and others that are more deconstructed. To me, my moms is the best and the only one I will eat!

                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                      goodhealthgourmet May 22, 2013 04:42 PM

                                                                                                                                                                                                      Maybe you'll find a recipe that looks good to you here?

                                                                                                                                                                                                      1. re: goodhealthgourmet
                                                                                                                                                                                                        schrutefarms May 22, 2013 09:41 PM

                                                                                                                                                                                                        Wow, so many variations! It's such a great comfort food! Thanks for that!

                                                                                                                                                                                                  2. RUK May 22, 2013 06:12 AM

                                                                                                                                                                                                    I grew up in Germany and Potato dumplings are on top of my favorite list. Eating them with a nice Goulash ( we love Venison Goulash nowadays, but mixed other meats are fine too). Traditional German Christmas Cookies and Stollen have to be on top of the list for the sweet stuff.

                                                                                                                                                                                                    1. Sra. Swanky May 22, 2013 05:53 AM

                                                                                                                                                                                                      I'm getting so hungry!

                                                                                                                                                                                                      Italian and Sephardic Jewish (mainly from Portugal & Spain) here.

                                                                                                                                                                                                      Italian: Pasta e ceci (pasta & chick peas) - all time favorite. It's the first thing I learned how to make from my grandmother and the only thing of hers (unfortunately!) where I can duplicate the taste exactly.

                                                                                                                                                                                                      Spain/Portugal: I love empanadas, and my aunt's chicken & rice dishes.

                                                                                                                                                                                                      And I can't resist a good appetizing! Smoked fish & schmears with bagels & all the fixings! My absolute favorite thing for breakfast (proud NYC Jewish roots!) :)

                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                      1. re: Sra. Swanky
                                                                                                                                                                                                        JAB May 23, 2013 09:04 AM

                                                                                                                                                                                                        This: And I can't resist a good appetizing! Smoked fish & schmears with bagels & all the fixings! My absolute favorite thing for breakfast (proud NYC Jewish roots!) :)

                                                                                                                                                                                                        1. re: Sra. Swanky
                                                                                                                                                                                                          goodhealthgourmet May 23, 2013 09:31 AM

                                                                                                                                                                                                          My absolute favorite thing for breakfast (proud NYC Jewish roots!) :)
                                                                                                                                                                                                          I said my favorite savory dish from my heritage was a bagel or bialy w/nova, cream cheese, tomato, onion & capers, but I probably should have been more specific...bagel from H&H, bialy from Kossar's, nova & cream cheese from Zabar's, and tomato slices from a fresh, local Jersey beefsteak ;)

                                                                                                                                                                                                          1. re: goodhealthgourmet
                                                                                                                                                                                                            Sra. Swanky May 23, 2013 02:28 PM

                                                                                                                                                                                                            Yum! Nothing like it in the world. NYC represent!! :)

                                                                                                                                                                                                            1. re: goodhealthgourmet
                                                                                                                                                                                                              ohmyyum May 23, 2013 04:51 PM

                                                                                                                                                                                                              I thought h&h was no more?!!! Are they back? Where?

                                                                                                                                                                                                              1. re: ohmyyum
                                                                                                                                                                                                                goodhealthgourmet May 23, 2013 05:41 PM

                                                                                                                                                                                                                The OP asked for a favorite but didn't specify that it still had to be in existence - I was describing my ideal. So sorry I psyched you out! I honestly didn't even think about H&H having gone out of business because I haven't been able to eat a bagel since I received my celiac diagnosis 6 years ago.

                                                                                                                                                                                                                (BTW, there actually were plans for someone to revive the H&H brand - with the original recipe - and open a location on the LES last year, but the negotiations fell through.)

                                                                                                                                                                                                                1. re: goodhealthgourmet
                                                                                                                                                                                                                  PHREDDY Jun 9, 2013 05:21 AM

                                                                                                                                                                                                                  It is Sunday morning, after reading this heading to Utopia bagels in Queens, NYC for a samwidge of nova, veggie cream cheese, on a bialy, width a thin slice of Spenish onyon.

                                                                                                                                                                                                                  1. re: goodhealthgourmet
                                                                                                                                                                                                                    PHREDDY Jun 28, 2013 12:26 PM

                                                                                                                                                                                                                    BTW...the is a bagel store on 81street and 2nd ave on the upper east side called "Eastside H&H"...decendent of the original store on the west side of Manhattan.

                                                                                                                                                                                                            2. MissBubbles May 21, 2013 09:12 PM

                                                                                                                                                                                                              Irish/German so:
                                                                                                                                                                                                              Savory -Shepherd's Pie
                                                                                                                                                                                                              Sweet- German pancakes with powdered suger & jam

                                                                                                                                                                                                              But I married Polish and after 15 years have fallen in love with:
                                                                                                                                                                                                              Savory- His Grandma's perogies- pork, beef, mushrooms, onions mmmm she passed a while ago but we still make them once a year or so.
                                                                                                                                                                                                              Sweet- Faworki, little crispy bites of yummy. What a mess they make too.

                                                                                                                                                                                                              1. a
                                                                                                                                                                                                                adrienne156 May 21, 2013 08:56 PM

                                                                                                                                                                                                                Bengali (Bangladeshi)

                                                                                                                                                                                                                Shaak Bhaji (shaak = saag)
                                                                                                                                                                                                                Mishti Kumra dyeh Chingri (mashed kabocha squash w/ shrimp)
                                                                                                                                                                                                                Aloo Kerala Bhaji (potatoes and bitter gourd)
                                                                                                                                                                                                                Chicken Biryani

                                                                                                                                                                                                                Mishti Doi (baked sweet yogurt, in the earthenware bowl)
                                                                                                                                                                                                                Motichur Laddu
                                                                                                                                                                                                                Ras Malai (but only if the roshagollas are smaller than a quarter)

                                                                                                                                                                                                                22 Replies
                                                                                                                                                                                                                1. re: adrienne156
                                                                                                                                                                                                                  Sal Vanilla May 23, 2013 12:17 PM

                                                                                                                                                                                                                  I looked up all your favorites. I always wonder what is comforting to people of other cultures and know very little of Belgali cooking and tradition. So interesting and yummy looking.

                                                                                                                                                                                                                  Do you bake the mishti doi in the earthenware bowl or put it in there to sit in fridge and then serve? Are the dumplings in the ras malai made from paneer?

                                                                                                                                                                                                                  1. re: Sal Vanilla
                                                                                                                                                                                                                    adrienne156 May 23, 2013 11:12 PM

                                                                                                                                                                                                                    I love that you looked them up. There isn't a lot of info out there but I feel like Sandeepa over at bongcookbook.com does a good job.

                                                                                                                                                                                                                    The veggies are very humble dishes, but they're what I ask for when I go home. A bit of onion, lots of garlic, dried red chillies (like arbol), a serrano or two, bay leaf, turmeric. The bitter one has either some cumin or coriander in it, never made it myself... Bengali chicken biryani, or at least the version my fam makes, is incredibly delicious with big chunks of potato, dried plums, whole garam masala (cinnamon, cloves, cardamom, whole black pepper, mace, bay leaves), and a teensy bit of homemade biryani essense (kewra pani aka pandanus flower extract, rose water, saffron).

                                                                                                                                                                                                                    The doi is baked in the earthenware, the temp is lowered to 200-something and it sits for a bit, and then it's cooled and refrigerated. There's a cheat that the "aunties" in the States use - plain full-fat yogurt as a starter to which jaggery/ghur and condensed milk is added.

                                                                                                                                                                                                                    And yes, the ras malai dumplings are made from fresh paneer. You know there's going to be a party at my mum's when getting your morning coffee involves maneuvering around bundles of cheesecloth hanging from the all the cabinet knobs.

                                                                                                                                                                                                                    1. re: adrienne156
                                                                                                                                                                                                                      Sal Vanilla May 23, 2013 11:44 PM

                                                                                                                                                                                                                      I bookmarked your Bongcookbook suggestion. Thank you.

                                                                                                                                                                                                                      I have pranked around with Biryanis, but I always think something is missing... like I would know (lol), but I just knew that what I was making could not possibly be the dish of a nation. None of mine had pandanus flower extract or rose water. I had to look up pandanus flower extract to make sure it was not called something else. Nope. Never heard of it, but I wrote it in my notepad for when I go to town and will look for it (and wrote down what it is for so it won't sit on my shelf wondering what it is doing there years later!)

                                                                                                                                                                                                                      I saw that there was a version of doi made with condensed milk. I am a a cheater so I will try it! Good to know about the earthenware. I would have ignored that too.

                                                                                                                                                                                                                      I loved that you were particular about the size of the dumplings. I think it reflects true love in memory banks to bother to say that. It made me smile.

                                                                                                                                                                                                                      Thank you for your thoughts.

                                                                                                                                                                                                                      1. re: Sal Vanilla
                                                                                                                                                                                                                        adrienne156 May 24, 2013 12:20 AM

                                                                                                                                                                                                                        The problem with biryani is that there are so many regional variations and on top of that, variations from house to house. My family's version is completely Mughal-influenced and I've heard it compared to a biryani from Lucknow. It's not a saucy biryani if that makes sense. Alls I know is that it's a very old recipe and I don't get it til I'm married. feh

                                                                                                                                                                                                                        As for the kewra, if you check out an indo-pak grocery store, look for biryani extract. It'll come in a small, very shady looking bottle. The blogs will prob be able to direct to a decent brand.

                                                                                                                                                                                                                        You don't necessarily have to make the doi in an earthenware bowl, but do need to do it in some type of ceramic. ...As for the roshagullas/dumplings - Bengalis are known for being neurotic about their sweets and I'm totally guilty of it. The reason for it for me is that when they're bigger, they have to be cooked longer in syrup, and are often overcooked which leads to the dumplings "squeaking" when you eat them.

                                                                                                                                                                                                                        Sal, what really needs to happen is that I need to just finish school and have a chow down. You'll bring the rye whiskey and I'll make the biryani. Biryani is especially good after a few cocktails imho.

                                                                                                                                                                                                                        1. re: adrienne156
                                                                                                                                                                                                                          Sal Vanilla May 24, 2013 10:24 AM

                                                                                                                                                                                                                          Well, what you REALLY need to do is get yourself married so we can get that biryani recipe. But no pressure Adrienne... LOL Meanwhile you and I will concentrate on celebrating your finishing school with out heritage cook/drink fest!

                                                                                                                                                                                                                          Thank you for the peek into fun regional differences and preferences. I love that. Love Bong Mom's too! I found A homemaker's Diary by another Bengali woman. Very interesting and inspiring.

                                                                                                                                                                                                                          1. re: Sal Vanilla
                                                                                                                                                                                                                            adrienne156 May 25, 2013 12:39 PM

                                                                                                                                                                                                                            Sal - LOL. I'm working on it. Gimme a year or so.

                                                                                                                                                                                                                            Kalivs - kerala is totally an acquired taste along with shutki (dried fish... loitta shutki is also known as bombay duck), potol (they're like crunchy bitter cucumbers, most often made into a bhaji), muri ghonto (a kind of thick stew/mash made with fried fish heads, rice, and lentils, sometimes chunks of bottle gourd), and panta bhat (rice that's been left to ferment slightly over night in its cooking liquid, often mixed w/ ghee, salt, and chilies... not unlike congee). I'm good with shutki and potol, but muri ghonto and panta bhat make me shudder. My future FIL likes to randomly joke that we're having panta bhat for breakfast just to see my reaction.

                                                                                                                                                                                                                            What're your favs, Kalivs??

                                                                                                                                                                                                                            1. re: Sal Vanilla
                                                                                                                                                                                                                              Sal Vanilla May 30, 2013 09:22 PM

                                                                                                                                                                                                                              Adrienne - I want to make Chaap or ChaaNp . It calls for Kewra water. Since I have never tasted it I am unsure about whether I actually need it - like it is integral or a nice touch. Do you know?

                                                                                                                                                                                                                              Promise to try a nice Bengali sweet very soon. Maybe when you announce your engagement (call me surrogate mama).

                                                                                                                                                                                                                              1. re: Sal Vanilla
                                                                                                                                                                                                                                adrienne156 Jun 1, 2013 11:58 AM

                                                                                                                                                                                                                                Right on, surrogate mama! :)

                                                                                                                                                                                                                                So, Mum said the kewra pani is needed, but the rose water that a lot of chaanp recipes call for isn't. Be very careful not to overdo it though, "a few drops" really does mean 3-4 otherwise you're going to end up eating potpourri. Btw, chaanp is also sometimes referred to as simply "roast" so it'll be mutton-er roast or chicken-er (bangla - murgir) roast.

                                                                                                                                                                                                                            2. re: adrienne156
                                                                                                                                                                                                                              Kalivs May 25, 2013 02:01 AM

                                                                                                                                                                                                                              Bengali sweets are divine and always the best. But, Kerala? It has been my nemesis since I was a little child. I was always told that it was an acquired taste and I would like it when I'm older. I am older now & I still don't like it.

                                                                                                                                                                                                                            3. re: Sal Vanilla
                                                                                                                                                                                                                              JungMann May 24, 2013 08:55 AM

                                                                                                                                                                                                                              Like adrienne says, biryani is a dish with incredible regional variation. My father makes a great chicken or beef biryani in the Karachi style, but other Pakistani families I've eaten with favor a Sindhi biryani that I find comparatively heavy on the clove and black cardamom, particularly when they load the biryani with carrots or peas. Lately my father has been experimenting with a new recipe with dried plums which I find very interesting and totally unexpected. Personally I make a Hyderabadi style biryani from a recipe I got from Tamil friends, no kewra water/pandan extract, but quite a bit of fresh herbs and chili. There is a lot of room for experimentation and adaptation for you to make a biryani authentic to your tastes.

                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                pine time Jul 29, 2013 08:26 AM

                                                                                                                                                                                                                                JungMann--will you share your Hyderabadi biryani recipe? I have several, but none are quite what we had in Hyderabad. My sisters-in-law--accomplished cooks--still have their biryanis catered by Moslem Hyderabad women (and the relatives are Parsis).

                                                                                                                                                                                                                                1. re: pine time
                                                                                                                                                                                                                                  JungMann Jul 29, 2013 11:01 AM

                                                                                                                                                                                                                                  I lost the email when my provider erased my inbox a few years ago so my exact recipe is imprecise, but a recollection of what was given to me. For the meat marinade I will use a combination of ground black pepper, red chilli powder, ground clove, cumin, coriander, turmeric, black cardamom, green cardamom, cinnamon stick, ginger-garlic paste and green chili with yogurt. For the rice masala, it's whole bay leaves, green cardamom, cumin seed and a cinnamon stick.

                                                                                                                                                                                                                                  To prepare, I cook the meat and gravy in one pan and cook the rice in another until it is about 3/4 of the way through, then drain. To complete the biryani, I alternate layers of rice, fried onions and herbs (mint and cilantro) and the meat in gravy in a buttered casserole. Drizzle with saffron milk and bake until cooked through, about 20 minutes at 350. Top with additional crisp fried onions and cilantro to serve.

                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                    pine time Jul 30, 2013 08:32 AM

                                                                                                                                                                                                                                    Thanks. Spicing sounds similar to mine, but I've not par-cooked the meat and rice separately--interesting.

                                                                                                                                                                                                                                    1. re: pine time
                                                                                                                                                                                                                                      adrienne156 Jul 31, 2013 06:44 PM

                                                                                                                                                                                                                                      My mum does this, too.

                                                                                                                                                                                                                                      1. re: pine time
                                                                                                                                                                                                                                        JungMann Aug 2, 2013 08:19 AM

                                                                                                                                                                                                                                        Pakki style biryani utilizes parcooked meat and gravy. Kacchi biryani, where the raw meat is cooked beneath the rice in a sealed vessel, is an alternate style. I've never tried the latter but I imagine it would be a much easier way for me to make a quick chicken biryani.

                                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                                          pine time Aug 2, 2013 09:03 AM

                                                                                                                                                                                                                                          The 2nd style is what I learned. Layered parcooked rice with meat and a generous pour of onion flavored oil between the layers. I make it in a CI Dutch oven, with foil between the pot and lid, then crimp the foil edges for a solid seal. Amazing stuff.

                                                                                                                                                                                                                                          What sides to you serve with biryani? Hubs always wants something wet, yet all the dals, etc I've made seem humdrum next to elegant biryani (even found gold foil once for the top).

                                                                                                                                                                                                                              2. re: adrienne156
                                                                                                                                                                                                                                pine time Jul 29, 2013 08:25 AM

                                                                                                                                                                                                                                Oh, I was going to say ras malai (altho' it's from Mr. P's heritage, not mine). First bite ever: I just froze in awe of the deliciousness. I make a mean plain rasgulla, but haven't mastered ras malai. For savory Indian, it has to be palak paneer--several trips to India, I had it every day for nearly a month. Heavenly with just made naan, or especially with puris.

                                                                                                                                                                                                                            4. re: adrienne156
                                                                                                                                                                                                                              Rasam Jun 1, 2013 08:47 PM

                                                                                                                                                                                                                              Just one point:

                                                                                                                                                                                                                              Kerala = the name of the state in South Western India, diametrically opposite from Bengal, though a similar emphasis on seafood, coconut, and rice.

                                                                                                                                                                                                                              Karela = the name of the vegetable you are discussing, aka bitter melon.

                                                                                                                                                                                                                              Note the difference in spelling. Small but very significant, and pronunciation is very different to the ear.

                                                                                                                                                                                                                              Thanks :)

                                                                                                                                                                                                                              1. re: Rasam
                                                                                                                                                                                                                                adrienne156 Jun 2, 2013 07:46 AM

                                                                                                                                                                                                                                I know where Kerala is, I just am just exceedingly bad at spelling Bangla using the English alphabet (dyeh is also actually spelled diye). And, technically speaking, "kerala" is not even the correct spelling as in Bangla, the word is spoken "khollorah." :)

                                                                                                                                                                                                                                And, to surrogate mama (I'm shortening this to SM), I'm not even kidding when I say this - time for you to make some sweets!!! Happened yesterday. :)

                                                                                                                                                                                                                                1. re: adrienne156
                                                                                                                                                                                                                                  Rasam Jun 2, 2013 08:25 AM

                                                                                                                                                                                                                                  Adrienne: you're funny :)

                                                                                                                                                                                                                                  It's not "khollorah" in Bangla-speak, as you have swapped the l's and r's. It would be more like "khorella".

                                                                                                                                                                                                                                  1. re: Rasam
                                                                                                                                                                                                                                    adrienne156 Jun 3, 2013 06:05 PM

                                                                                                                                                                                                                                    My brain is fried. You're totally right. I'm actually a very educated person, I swear. lol

                                                                                                                                                                                                                                2. re: Rasam
                                                                                                                                                                                                                                  Kalivs Jun 4, 2013 06:03 PM

                                                                                                                                                                                                                                  I know the difference too. But, my spellcheck incorrectly corrected it

                                                                                                                                                                                                                              2. f
                                                                                                                                                                                                                                fickle May 21, 2013 07:40 PM

                                                                                                                                                                                                                                Canadian born Chinese here so fried chili lo bak gao (turnip cake) for savoury and sesame tong shui (black sesame soup) for sweet favourites.

                                                                                                                                                                                                                                1. l
                                                                                                                                                                                                                                  lagatta May 21, 2013 07:08 PM

                                                                                                                                                                                                                                  The problem with your choice is that Argentina is every bit as much a nation of immigrants as the US. Old joke: Mexicans came down from the Aztecs and Mayans, Peruvians came down from the Incas, Argentinians came down from the boats...

                                                                                                                                                                                                                                  1. Crockett67 May 21, 2013 06:16 PM

                                                                                                                                                                                                                                    I am German, French, Irish, Scottish, Native American, English... I am related to Davy Crockett and all. But like my forefather my family never settled either. I'm a military brat that has lived in Mississippi, Guam, North Dakota, Hawaii, Michigan, Ohio, & Kentucky.

                                                                                                                                                                                                                                    I was never served food exclusive of the 'homeland' and only just recently learned a few dishes from my various ethnicity.

                                                                                                                                                                                                                                    So I choose another true mutt of a culture I had growing up, red beans and rice and bourbon pecan pie. Close second Kalbi ribs and a mango still hot from the sun.

                                                                                                                                                                                                                                    1. s
                                                                                                                                                                                                                                      sandylc May 21, 2013 05:59 PM

                                                                                                                                                                                                                                      I'm a total mixed breed. Does that mean I can name anything?

                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                      1. re: sandylc
                                                                                                                                                                                                                                        juliejulez May 21, 2013 07:43 PM

                                                                                                                                                                                                                                        That's why I named tri tip :) It's from the region I'm from, so I counted that as my personal cultural heritage.

                                                                                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                                                                                          DuffyH May 21, 2013 08:31 PM

                                                                                                                                                                                                                                          Agree. I'm French, English, Scot and Canadian on Dad's side, and Mongol and German on Mom's. But I never had anything but midwest cooking growing up. That's why I named Mac n Cheese. It was the best thing Mom made. I like Mongolian BBQ, but it's not Mongolian and Mom never cooked it. In fact, the most exotic thing Mom made was spaghetti with tomato sauce. Pizza was take-out. Even living in SoCal, I never had the chance to eat a taco until I was a teen.

                                                                                                                                                                                                                                          Despite that, my favorite food is red. Think Mexican (enchilada sauce, salsa roja, taco sauce, pico de gallo) and Italian (red pizza sauce, Bolognese, marinara), and all the foods that those sauces accompany. Yup, I could eat red food every day!

                                                                                                                                                                                                                                          1. re: DuffyH
                                                                                                                                                                                                                                            Gio May 22, 2013 04:50 AM

                                                                                                                                                                                                                                            I never thought of food as a favorite color. That's fodder for a thread of its own. I'd have to say green would be my fave food color then...

                                                                                                                                                                                                                                            1. re: Gio
                                                                                                                                                                                                                                              DuffyH May 22, 2013 09:55 AM

                                                                                                                                                                                                                                              Here it is;


                                                                                                                                                                                                                                      2. n
                                                                                                                                                                                                                                        nursesara May 21, 2013 05:55 PM

                                                                                                                                                                                                                                        Charoset. It's a dish we eat only on Passover. It's a sweet mixture of fruit, nuts, wine, raisins and cinnamon that's spread on matzoh. Like all food on the Seder table, charoset is symbolic - it's meant to represent the mortar which the enslaved Jews used to make the bricks that built the pyramids so it tends to have a paste-like texture. Every family has its own recipe and Jews from all over the world use their own preferred local ingredients, so Sephardic Jews from Spain/Morocco will use more dates, apricots, prunes, ginger/cardamom spices than Ashkenazi Jews from Europe who tend to use apples, walnuts, honey and cinnamon. Either way, it is deeeelish. If you ever receive an invite to a Seder, by all means GO - and enjoy this once-a-year treat.

                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                        1. re: nursesara
                                                                                                                                                                                                                                          goodhealthgourmet May 21, 2013 07:13 PM

                                                                                                                                                                                                                                          It took me until adulthood to learn how good charoset can be. Throughout my childhood, every year we had one seder at our house and one at the home of our dear friends, and the charoset at both was always too heavy on the Manischewitz for my taste. Once I started making my own, I fell in love.

                                                                                                                                                                                                                                          1. re: goodhealthgourmet
                                                                                                                                                                                                                                            PHREDDY Jun 9, 2013 05:15 AM

                                                                                                                                                                                                                                            Although I am Ashkenazi, I have been preparing mine with input of a Sephardic friend. Yes it is a once a year treat.

                                                                                                                                                                                                                                            1. re: PHREDDY
                                                                                                                                                                                                                                              scubadoo97 Jun 9, 2013 05:27 AM

                                                                                                                                                                                                                                              Ours is pure dates with a touch of wine and cinnamon

                                                                                                                                                                                                                                              A lot of work to do it the old fashion way, pushing the cooked dates through a sieve but so worth it

                                                                                                                                                                                                                                              1. re: scubadoo97
                                                                                                                                                                                                                                                PHREDDY Jun 17, 2013 07:47 AM

                                                                                                                                                                                                                                                Sounds delish...How are the dates cooked?..and of course most things traditional/special do take some work.

                                                                                                                                                                                                                                                BTW...we normally two types of charoset at our Seders.

                                                                                                                                                                                                                                                1. re: PHREDDY
                                                                                                                                                                                                                                                  scubadoo97 Jun 17, 2013 09:39 AM

                                                                                                                                                                                                                                                  The dates are simmered in water for 2-3 hours then drained and pressed through a sieve adding water if needed to correct consistency.

                                                                                                                                                                                                                                                  The actual recipe consists of
                                                                                                                                                                                                                                                  chopped pecans

                                                                                                                                                                                                                                                  1. re: scubadoo97
                                                                                                                                                                                                                                                    PHREDDY Jun 28, 2013 12:23 PM

                                                                                                                                                                                                                                                    BTW Scubes...bought some dates and am going to give it a try...I'let you know

                                                                                                                                                                                                                                                    1. re: PHREDDY
                                                                                                                                                                                                                                                      scubadoo97 Jun 28, 2013 01:37 PM

                                                                                                                                                                                                                                                      Cool beans Phreddy.

                                                                                                                                                                                                                                        2. drongo May 21, 2013 03:50 PM

                                                                                                                                                                                                                                          I don't think I have a cultural heritage, being a mongrel and all....

                                                                                                                                                                                                                                          So I think I'll nominate a mongrel dish -- korean burritos (even though Korea and Mexico are not part of my own mongrel mix).

                                                                                                                                                                                                                                          1. Ruthie789 May 21, 2013 03:30 PM

                                                                                                                                                                                                                                            Irish soda bread.

                                                                                                                                                                                                                                            1. inaplasticcup May 21, 2013 11:56 AM

                                                                                                                                                                                                                                              From my Korean side, at the moment it's sahngchoo ssahm (lettuce wraps) with grilled pork belly, a really good ssahmjahng (seasoned fermented soybean paste), and all the interesting herbs and veg that go with - perilla leaves, chives, chrysanthemum greens, etc. And a bunch of Korean green chilies on the side for dipping and munching.

                                                                                                                                                                                                                                              From my Vietnamese side, as cliche as it is, a really good bowl of pho with tendon and rare steak on the side.

                                                                                                                                                                                                                                              This is making me hungry... :)

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                                                                MGZ May 21, 2013 12:31 PM

                                                                                                                                                                                                                                                "This is making me hungry... :)"

                                                                                                                                                                                                                                                Me too!

                                                                                                                                                                                                                                              2. Will Owen May 21, 2013 11:49 AM

                                                                                                                                                                                                                                                Three flavors of British - excluding Irish, in spite of my dad's claiming otherwise - but one 100% German grandpa who was the family's best cook exerted a huge influence. The confluence of Southern-style country cooking and that of German Mennonite farmers gave me more "favorite" dishes than I could seriously pluck just one or two from, but I think my mom's milk-braised small game (rabbits, the giant Illinois squirrels, and one very memorable young raccoon) and spareribs and kraut have to stand out as most notable. Grandma Owen's fried chicken was the best of many good things she did, but she was so protective of her methods she'd never let anyone but her husband in the kitchen while she was seasoning and flouring it, so it died with her.

                                                                                                                                                                                                                                                The everyday dishes we had at home were mostly typical of the 1940s and '50s - tuna-noodle casserole, porcupine meatballs, scalloped potatoes with ham, meat loaf. My dad and his father both fished a few times a year, so bluegill, catfish and crappie got cleaned, egged and fried with cornmeal coats. The potatoes were home fries, always made from cold boiled spuds with plenty of onion and fried in bacon grease. And if young leaf lettuce were in season, Mom would make her dad's favorite wilted lettuce with bacon, half-and-half and a final splash of vinegar.

                                                                                                                                                                                                                                                And of course the family potato salad: a ratio of one potato to one egg to one-quarter onion, season to taste and mayonnaise to bind. That is infinitely expandable, a good thing when you're sometimes feeding two people, sometimes a family, sometimes a table full of farm hands.

                                                                                                                                                                                                                                                1. smaki May 21, 2013 10:41 AM

                                                                                                                                                                                                                                                  1) Gravlox - salt cured salmon. No sugar. Fresh dill optional. 2) Smoked fish - salmon, sturgeon, trout, ... makes great hash topped with herb-ed sour cream (favorites are dill or fine chopped chives with a few drops of liquid smoke) 3) Smoked meat & jerkey - Roosevelt elk, deer, beef, ... 4) Processed meat - pepperoni, summer sausage lunch, and beer sausage beyond hot dogs - made mainly from Roosevelt elk, deer, or beef. 5) good pickles - home made hot, kosher, dill, garlic are hard to beat. Salt cured made with no vinegar are awesome but way harder to find than used to be here a few short decades ago on store shelves (most pickles moved to be made in India - thanks to Dean Foods in recent times have bad quality control, too often mushy pickles, and vinegar was added to my old favorite brand Mrs. Neushin's who used to have a natural cloudy brine. Local brands Nalley and Steinfelds are not what they used to be either). Bubbies are similar to my old Neushin's favorite but prohibitively expensive to eat jars at a time. Now grow and make my own pickles in attempt to eat what remember growing up and still perfecting pickle recipes after a decade or so (similar to pickles also like good sour kraut). 6) Potato salad. 7) Coleslaw.

                                                                                                                                                                                                                                                  One side Finn with the other side German here.

                                                                                                                                                                                                                                                  1. s
                                                                                                                                                                                                                                                    Steve May 21, 2013 10:38 AM

                                                                                                                                                                                                                                                    Gefilte fish..... the opposite of chocolate cake.

                                                                                                                                                                                                                                                    1. a
                                                                                                                                                                                                                                                      atcpa May 21, 2013 09:35 AM

                                                                                                                                                                                                                                                      I'm Swiss, and there are a few things my mom and her siblings learned from my grandma....
                                                                                                                                                                                                                                                      Zopf - Swiss Sunday bread (you used to only be able to buy it on Saturdays at the market)
                                                                                                                                                                                                                                                      Birra Brot - I hated this one as a kid...and now my kids hate it too. But, someday it will make them think of their grandma, and they'll also realize what a great vehicle it is for butter.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: atcpa
                                                                                                                                                                                                                                                        grampart May 21, 2013 09:54 AM

                                                                                                                                                                                                                                                        I make Zopf pretty regularly. According to the recipe, "A rich milk-and-egg braid that stays fresh and soft for a couple of days, zopf is eaten by the Swiss on Sundays, when the bakers take a much needed day off".

                                                                                                                                                                                                                                                        A very nice loaf!

                                                                                                                                                                                                                                                      2. EM23 May 21, 2013 09:27 AM

                                                                                                                                                                                                                                                        My people are from Ireland. For sweet, a nice cream bun and a strong cup of tea with milk and sugar. And for savory, my mom’s Sunday roast which was either roast beef with roasted potatoes and onions, peas, carrots, Yorkshire pudding and gravy; or a baked ham with mashed turnips and boiled potatoes with lots of butter, creamed cauliflower and pearl onions and gravy.

                                                                                                                                                                                                                                                        1. h
                                                                                                                                                                                                                                                          Harters May 21, 2013 08:04 AM

                                                                                                                                                                                                                                                          Black pudding and Chorley cake.

                                                                                                                                                                                                                                                          I doubt whether there is anything more delicious or more local to my cultural heritage.

                                                                                                                                                                                                                                                          1. Bivalve88 May 21, 2013 05:44 AM

                                                                                                                                                                                                                                                            On my dad's side, we're 100% New Brunswick Acadian, so my faves are:

                                                                                                                                                                                                                                                            poutine rapee (not the french fry dish, but a pork meatball surrounded by shredded and mashed potato and steamed)
                                                                                                                                                                                                                                                            sugar pie

                                                                                                                                                                                                                                                            On my mom's side, we're German and Irish, so my faves are:

                                                                                                                                                                                                                                                            corned beef and gahbage (my dad's name for New England boiled dinner)
                                                                                                                                                                                                                                                            soda bread
                                                                                                                                                                                                                                                            brats in sauerkraut

                                                                                                                                                                                                                                                            1. k
                                                                                                                                                                                                                                                              kitchengardengal May 21, 2013 02:55 AM

                                                                                                                                                                                                                                                              Stuffed cabbage

                                                                                                                                                                                                                                                              Cucumbers in sour cream

                                                                                                                                                                                                                                                              Homemade corned beef

                                                                                                                                                                                                                                                              1. b
                                                                                                                                                                                                                                                                bigDADee May 21, 2013 01:47 AM

                                                                                                                                                                                                                                                                African-American- Born in Alabama. Raised in Georgia. Living in SoFla. I love me some fried catfish. For real though, If I'm really honest... fried anything, including chicken livers and gizzards.

                                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                                1. re: bigDADee
                                                                                                                                                                                                                                                                  NorthEncantoGirl May 21, 2013 02:56 AM

                                                                                                                                                                                                                                                                  I'm AA too; my people come from Arkansas, Tennessee, and S. Carolina. Fried catfish yes--but it has to be done really nicely. There's a NoI fish place sorta near me that nails it. Snapper too, but that was another thing that was reserved for grownups.

                                                                                                                                                                                                                                                                  Oddly though, I could never get with gizzards and livers, probably because my dad (on purpose) made them seem disgusting so he could keep them to himself.

                                                                                                                                                                                                                                                                  One other thing I remember: when we moved to San Diego, there was a retired preacher who lived upstairs from us. Every week he'd go to the butcher, and get a pigs head, and make two hog-head cheese: one mild and one spicy. I'm not sure who or what I loved more, the hog-head cheese, or the man--who was truly lovely. He filled in as a 'grandpa' of sorts. But every week, he'd come to our door with his offering of hog-head cheese.

                                                                                                                                                                                                                                                                  Man, I miss him. Good memories.

                                                                                                                                                                                                                                                                  1. re: NorthEncantoGirl
                                                                                                                                                                                                                                                                    bigDADee May 21, 2013 03:42 AM

                                                                                                                                                                                                                                                                    I agree not everyone does catfish right. My co-workers all said they didn't like catfish until another coworker from Savannah had a fish fry. No they can't get enough.

                                                                                                                                                                                                                                                                    Ahhhh, yes. I forgot about hog head cheese. Major memory. Reminds me of my Grandmother. She always had some in the fridge, aka "the ice box".

                                                                                                                                                                                                                                                                    How about some collard greens. And some okra fried in that crusty black cast iron skillet.

                                                                                                                                                                                                                                                                    1. re: bigDADee
                                                                                                                                                                                                                                                                      Tripeler May 21, 2013 05:17 PM

                                                                                                                                                                                                                                                                      Ah, yes, that fried okra. But only from a cast iron skillet. Fried in bacon drippings with all those tiny bacon bits.

                                                                                                                                                                                                                                                                  2. re: bigDADee
                                                                                                                                                                                                                                                                    MGZ May 21, 2013 09:49 AM

                                                                                                                                                                                                                                                                    "If I'm really honest... fried anything, including chicken livers and gizzards."

                                                                                                                                                                                                                                                                    Having no cultural intersections, I couldn't agree with you more. I once was sittin', drinkin' with a friend who's a fine chef. I pointed out to him, that "On the sixth day God created deep frying."

                                                                                                                                                                                                                                                                    "Dude, why do you think he waited so long?"

                                                                                                                                                                                                                                                                    1. re: bigDADee
                                                                                                                                                                                                                                                                      JayL May 21, 2013 10:33 AM

                                                                                                                                                                                                                                                                      Even as a small child I could eat my weight in gizzards...still can...

                                                                                                                                                                                                                                                                      1. re: bigDADee
                                                                                                                                                                                                                                                                        MysticYoYo May 24, 2013 10:32 PM

                                                                                                                                                                                                                                                                        I know it's horrible to admit in this, Oh! So horribly politically correct, self-conscious, healthy age, but DAMN, fried food ROCKS! And add an extra helping of butter. With some bacon bits, please!

                                                                                                                                                                                                                                                                      2. f
                                                                                                                                                                                                                                                                        FriedClamFanatic May 20, 2013 08:51 PM

                                                                                                                                                                                                                                                                        OMG..I hate to say this in this PC age and everyone going ethno-centric............but........Roast Beef with Yorkshire Pud

                                                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                                                        1. re: FriedClamFanatic
                                                                                                                                                                                                                                                                          prima May 21, 2013 11:44 AM

                                                                                                                                                                                                                                                                          I think of YP as an iconic food for Yorkshire (and for England) and as a traditional regional food for Anglo-Canadians, just as I think of Quiche Lorraine as iconic for Lorraine. Not sure why listing a British/Loyalist/Commonwealth/WASP/Anglo favourite is any less PC or any less ethno-centric than cabbage rolls or kibbeh.
                                                                                                                                                                                                                                                                          I love seeking ethnocentric regional stuff like Bakewell Tarts and Eccles cakes when I'm in the UK. I like trying regional dishes wherever I happen to be.

                                                                                                                                                                                                                                                                          1. re: FriedClamFanatic
                                                                                                                                                                                                                                                                            gembellina May 21, 2013 02:46 PM

                                                                                                                                                                                                                                                                            What's politically incorrect about being English?

                                                                                                                                                                                                                                                                            I would go for a roast chicken dinner - roast chicken, gravy, roast potatoes and parsnips, sausage and chestnut stuffing, creamed leeks, boiled carrots, bread sauce, redcurrant jelly.

                                                                                                                                                                                                                                                                            Though, my grandma's braising steak stew with mashed potatoes, leek suet pudding, and peas is up there, as is a stottie bun with ham, pease puddin and pickled beetroot.

                                                                                                                                                                                                                                                                            For sweet, scones with clotted cream and jam, or possibly apple and blackberry pie with custard.

                                                                                                                                                                                                                                                                            1. re: FriedClamFanatic
                                                                                                                                                                                                                                                                              Harters May 22, 2013 04:52 AM

                                                                                                                                                                                                                                                                              I'm rather proud of my British/English/Cestrian heritage and the food that comes with it.

                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                Gio May 22, 2013 04:56 AM

                                                                                                                                                                                                                                                                                When you say "Cestrian heritage" , Harters, do you mean the town of Chester, near Wales?

                                                                                                                                                                                                                                                                                1. re: Gio
                                                                                                                                                                                                                                                                                  FriedClamFanatic May 23, 2013 12:32 PM

                                                                                                                                                                                                                                                                                  I lived in Chester for 5 years......had some wonderful meals there..on both sides of the border. But I don't remember anything specific to the area except for Cheshire Cheese......and the glorious ( although much more recent) Cheshire Ice Cream Factory

                                                                                                                                                                                                                                                                                  1. re: Gio
                                                                                                                                                                                                                                                                                    Harters May 30, 2013 02:12 AM

                                                                                                                                                                                                                                                                                    It generally refers to the county of Cheshire, as well as the city. I was born in the county and still live here. In fact, I've lived all my 60+ years less than 20 miles from where I was born. It connects you to a place - the history, the people, the food, etc

                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                      Gio Jun 1, 2013 12:22 PM

                                                                                                                                                                                                                                                                                      Thank you. I understand the connection to one's roots very well.

                                                                                                                                                                                                                                                                              2. n
                                                                                                                                                                                                                                                                                NorthEncantoGirl May 20, 2013 08:49 PM

                                                                                                                                                                                                                                                                                I'm from the South--what I can never pass up is really good banana pudding. Someone once gave me the idea of splashing it with a dash of Kaluha. Sublime.

                                                                                                                                                                                                                                                                                As for savory--something I never had as a child, because they were always reserved for the grownups: rib tips. I love 'em. And fried chicken necks. Something that was just for the kids. I could spend forever on one.

                                                                                                                                                                                                                                                                                Wow. I'm shocked that chicken necks came to me, but the memory is so strong. Amazing

                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                1. re: NorthEncantoGirl
                                                                                                                                                                                                                                                                                  bigDADee May 21, 2013 02:02 AM

                                                                                                                                                                                                                                                                                  My dad's favorite fried chicken pieces are the necks and the backs, because it reminds him of his childhood.

                                                                                                                                                                                                                                                                                  Try a splash of Amaretto in your banana pudding. It is Next Level stuff.

                                                                                                                                                                                                                                                                                  1. re: NorthEncantoGirl
                                                                                                                                                                                                                                                                                    arashall May 21, 2013 08:09 AM

                                                                                                                                                                                                                                                                                    We always had to save the neck and back for my Grandfather. He loved to gnaw on the bones. I never wanted them, but maybe I should try them as an adult.

                                                                                                                                                                                                                                                                                    1. re: arashall
                                                                                                                                                                                                                                                                                      bigDADee May 21, 2013 09:49 AM

                                                                                                                                                                                                                                                                                      LOL. You brought back a nice memory. My mom would always shake her head at my dad gnawing on the bones! He would always say that's where the flavor is.

                                                                                                                                                                                                                                                                                  2. o
                                                                                                                                                                                                                                                                                    ola May 20, 2013 08:28 PM

                                                                                                                                                                                                                                                                                    My last supper would be bagel, lox and cream cheese with a slice of New York style cheesecake. Wouldn't need those arteries anymore anyway.

                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                    1. re: ola
                                                                                                                                                                                                                                                                                      PHREDDY Jun 17, 2013 07:44 AM

                                                                                                                                                                                                                                                                                      Send me your address and I will go to Juniors in Brooklyn ,send it to you along with a bottle of my Lipitor!

                                                                                                                                                                                                                                                                                    2. l
                                                                                                                                                                                                                                                                                      loodle May 20, 2013 08:24 PM

                                                                                                                                                                                                                                                                                      I'm Chinese-Canadian with some Vietnamese sprinkled in from generations before my parents, so I'll list my favourite dishes from each culture (I prefer Viet cuisine more...so hard to choose just one!)

                                                                                                                                                                                                                                                                                      -For savoury dishes I love dim sum, my favourite would be garlic chive and shrimp dumpling (I like all variations - steamed, pan fried and deep-fried). It's like a har gow but with garlic chives mixed in. Yummy!
                                                                                                                                                                                                                                                                                      -Chinese sweets are not like traditional western sweets, most are sweet soups. I like either soft tofu with syrup (do fu hua) or bean curd skin with gingko nut sweet soup.

                                                                                                                                                                                                                                                                                      -Savoury I would say bun rieu (noodle in tomato-based soup with crabmeat paste) or fermented pork ham called nem chua.
                                                                                                                                                                                                                                                                                      -Sweet dish would be cassava cake unless you count beverages too. Then it would be vietnamese iced coffee.

                                                                                                                                                                                                                                                                                      1. v
                                                                                                                                                                                                                                                                                        Vidute May 20, 2013 07:56 PM

                                                                                                                                                                                                                                                                                        1st generation american, lithuanian on both sides. cepelinai and potato sausages for the cold months. and nothing beats the sweet, tanginess of cold beet soup with a boiled potato on the side for the hot summer days.

                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                        1. re: Vidute
                                                                                                                                                                                                                                                                                          fara May 29, 2013 07:52 PM

                                                                                                                                                                                                                                                                                          I need to make that this weekend!

                                                                                                                                                                                                                                                                                          1. re: fara
                                                                                                                                                                                                                                                                                            Vidute May 29, 2013 08:47 PM

                                                                                                                                                                                                                                                                                            it's going to be a cold beet soup weekend for me. temps in the 90s and humidity to match!

                                                                                                                                                                                                                                                                                        2. EWSflash May 20, 2013 07:43 PM

                                                                                                                                                                                                                                                                                          Midwestern US parents, with European Mongrel heritage. I like several casseroles. Sometimes I love the ones with Campbell's soup bases. As an adult I sought out a lot of various cultures for their food, because I had very little of it (see parental history above, and from way back- my folks would be in their 90s if they were alive)- it's been a great voyage.
                                                                                                                                                                                                                                                                                          I suppose if I was from Norway I might feel differently about the idea of fermented shark, but it's not something i'd seek out.

                                                                                                                                                                                                                                                                                          1. n
                                                                                                                                                                                                                                                                                            NattyP May 20, 2013 04:25 PM

                                                                                                                                                                                                                                                                                            My family's homemade pierogi, potato and sauerkraut. I used to dislike sauerkraut and cabbage as a kid because there was so much of it, my mom's side is all Polish and my dad is Russian and Polish, but now I love it! It is my son's favorite meal too. Never did try my Grandma's duck blood soup.
                                                                                                                                                                                                                                                                                            As for sweet, klochkes?

                                                                                                                                                                                                                                                                                            1. c
                                                                                                                                                                                                                                                                                              ChervilGeorge May 20, 2013 03:41 PM

                                                                                                                                                                                                                                                                                              It's way to hard for me to pick just one!

                                                                                                                                                                                                                                                                                              Savoury - bubble and squeak, shepherd's pie, mushy peas, cullen skink, cheese and pickle sandwich, meat pie, fish pie, Sunday roast.

                                                                                                                                                                                                                                                                                              Sweet - sticky toffee pudding

                                                                                                                                                                                                                                                                                              1. fldhkybnva May 20, 2013 01:31 PM

                                                                                                                                                                                                                                                                                                Southern US African American -

                                                                                                                                                                                                                                                                                                Baked macaroni and cheese - by far my favorite food of all time!
                                                                                                                                                                                                                                                                                                Smothered vegetables - favorite are green beans and collard greens
                                                                                                                                                                                                                                                                                                Fried fat back

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                  JayL May 20, 2013 02:02 PM

                                                                                                                                                                                                                                                                                                  Like you, my cultural heritage comes from where I was born & reared. I answered the original question above by saying my favorite was probably chicken & pastry.

                                                                                                                                                                                                                                                                                                  We didn't have dishes that hailed from any type of "mother land". We cooked country food because that's what we were.

                                                                                                                                                                                                                                                                                                  1. re: JayL
                                                                                                                                                                                                                                                                                                    KrumTx Jun 5, 2013 12:17 PM

                                                                                                                                                                                                                                                                                                    I'm such a mutt. Maternal grandmother was mostly German, grandfather Irish, but my dad was never able to trace his side back further than West Virginia. (Yikes.) I think my cultural favorites are those that remind me the most of my grandparents and that were favorites of theirs as well. Fried catfish, chicken fried steak, pecan pie - all the healthy southern foods:)

                                                                                                                                                                                                                                                                                                2. JungMann May 20, 2013 10:37 AM

                                                                                                                                                                                                                                                                                                  On my mother's side, I always look forward to a treat of slippery corn starch noodles dressed with shrimp, smoked fish, eggs, scallions and pork belly or mince tossed in a rich prawn sauce with a scatter of garlic chips and chicharron. There is nothing that can compare to that scrum of flavors and textures. For dessert, I never had much of a sweet tooth, but I do like the novelty of an occasional bowl of purple yam and mutant coconut ice cream.

                                                                                                                                                                                                                                                                                                  On Dad's side, our name is Konkani, but post-Partition, we had little connection to that region. The dishes that I most associate with Dad reflect that. Right now I'm stuck trying to decide between the flaky, buttery parathas he used to get us as a treat, stuffed with pillows of shami kabab, cilantro and onions to be dressed with a spritz of lime juice and a yogurt dressing that cooled the burn of the chilies in the kabab whilst dribbling down my arms with every greedy bite... or do I choose an equally delicious lamb biryani with fluffy grains of basmati and incomparably tender meat. Sweets are a no-brainer since when faced with the colorful options of an Indian sweets table, I invariably go for the motichoor ladoo.

                                                                                                                                                                                                                                                                                                  1. u
                                                                                                                                                                                                                                                                                                    Unraveled May 20, 2013 10:27 AM

                                                                                                                                                                                                                                                                                                    I don't think I have one savory favorite. I love samgaetang (chicken ginseng soup) or seolleongtang (beef bone soup) in the winters (though the ginseng soup is supposed to be good for you in the summer). I'm always up for a bowl of bibimbap.

                                                                                                                                                                                                                                                                                                    And even though I don't eat it as a sole side dish, I can't live without the varities of kimchi. I find it essential when I'm eating something fatty (like meat).

                                                                                                                                                                                                                                                                                                    Not that many desserts in Korean food except fruit and the gazillion varieties of rice cakes. My favorite rice cake is yakshik (sweetened rice with chestnuts, jujubes, etc). My mom also makes the best shikae, a sweet rice drink.

                                                                                                                                                                                                                                                                                                    1. arashall May 20, 2013 09:40 AM

                                                                                                                                                                                                                                                                                                      I'm an American mutt, with the last few generations in southeast Texas and Louisiana, so I'm going to go with fried catfish. And pecan pie.

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: arashall
                                                                                                                                                                                                                                                                                                        bigDADee May 21, 2013 09:46 AM

                                                                                                                                                                                                                                                                                                        My dad loves pecan pie. It doesn't matter to him if it is homemade or store bought. He also used to buy pecan rolls. Do they still make those?

                                                                                                                                                                                                                                                                                                        On a trip to Louisiana I fell in love with boudin. Louisiana and East Texas must make for some super delicious family gatherings!

                                                                                                                                                                                                                                                                                                      2. melpy May 20, 2013 08:40 AM

                                                                                                                                                                                                                                                                                                        Mother is English, German, French and Scottish. Didn't have much influence besides the Vermonter aspect. Favorites include:
                                                                                                                                                                                                                                                                                                        Pickled white beans
                                                                                                                                                                                                                                                                                                        Yorkshire pudding
                                                                                                                                                                                                                                                                                                        Standing rib roast
                                                                                                                                                                                                                                                                                                        Chocolate soufflé
                                                                                                                                                                                                                                                                                                        Hot gingerbread with whipped cream
                                                                                                                                                                                                                                                                                                        Dad is 100% Italian with all four grandparents coming off the boat.
                                                                                                                                                                                                                                                                                                        Apizza gain
                                                                                                                                                                                                                                                                                                        Apizza from our New Haven roots
                                                                                                                                                                                                                                                                                                        Pickled eggplant

                                                                                                                                                                                                                                                                                                        I seriously could live in bread , olive oil, cured meats, cheeses and good veg.

                                                                                                                                                                                                                                                                                                        1. NonnieMuss May 20, 2013 08:34 AM

                                                                                                                                                                                                                                                                                                          Cheese balls - my Abruzzi great-grandmother brought the recipe to the states with her - basically fried balls of cheeses, bread crumbs, and eggs that substitute for meat during Lent or on Fridays. We still get a group of aunts and cousins together when we make them, since it's messy and tedious. We dunk them in the sugo about half an hour before dinner time

                                                                                                                                                                                                                                                                                                          I think the Italian name is Pallotte Cacio e Uova.

                                                                                                                                                                                                                                                                                                          1. alliegator May 20, 2013 08:19 AM

                                                                                                                                                                                                                                                                                                            I'm sort of a mutt, but mostly identify as Czech, so I'm a slave to the heart clogging goodness of smazeny syr. It's a big, thick slice of Edam cheese breaded and fried. Sometime served as a sandwich with a tartar type sauce, but I prefer mine on a platter, like the picture.

                                                                                                                                                                                                                                                                                                            12 Replies
                                                                                                                                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                                                                                                                                              MGZ May 20, 2013 08:25 AM

                                                                                                                                                                                                                                                                                                              That looks terrific.

                                                                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                                                                biondanonima May 20, 2013 08:26 AM

                                                                                                                                                                                                                                                                                                                I ate this like 3 times a day when I was in Prague recently. There is just nothing better than fried cheese!

                                                                                                                                                                                                                                                                                                                1. re: biondanonima
                                                                                                                                                                                                                                                                                                                  alliegator May 20, 2013 08:34 AM

                                                                                                                                                                                                                                                                                                                  Every time I go the the CR, it's the first thing I eat after hitting the ground. Sure, I can make it at home, but it's not the same as hitting the pub and washing it down with a big ol' pilsner.

                                                                                                                                                                                                                                                                                                                2. re: alliegator
                                                                                                                                                                                                                                                                                                                  suzigirl May 20, 2013 08:53 AM

                                                                                                                                                                                                                                                                                                                  I thought you were cool on WFD but now I think I love you. I want that cheese plate right now. Wowza

                                                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                                                    alliegator May 20, 2013 10:08 AM

                                                                                                                                                                                                                                                                                                                    Awww, I <3 you too, suz! Now go ahead and make you some! It's pretty easy. You just have to make sure lots of breadcrumbs stick so it doesn't spring any leaks.

                                                                                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                                                                                      suzigirl May 20, 2013 10:25 AM

                                                                                                                                                                                                                                                                                                                      You wouldn't want any oozy cheese goodness escaping.

                                                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                                                        alliegator May 20, 2013 10:31 AM

                                                                                                                                                                                                                                                                                                                        Not until it's ready to escape into your mouth.
                                                                                                                                                                                                                                                                                                                        Y'know, I should try to arrange a "Hounds in Prague: the smazeny syr pub crawl" tour. Now THAT would be fun!

                                                                                                                                                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                                                                                                                                                          suzigirl May 20, 2013 10:36 AM

                                                                                                                                                                                                                                                                                                                          Fried cheese and alcohol in Prague. Sounds like heaven.

                                                                                                                                                                                                                                                                                                                  2. re: alliegator
                                                                                                                                                                                                                                                                                                                    jrvedivici May 20, 2013 09:22 AM

                                                                                                                                                                                                                                                                                                                    Looks very Mozzarella Carrozza to me!! Give me some gravy to dunk that in !!

                                                                                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                                                                                      linguafood May 20, 2013 11:22 AM

                                                                                                                                                                                                                                                                                                                      Don't you mean "Slav" to the heart clogging goodness?

                                                                                                                                                                                                                                                                                                                      Hahaha. Couldn't resist.

                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                        suzigirl May 20, 2013 11:29 AM

                                                                                                                                                                                                                                                                                                                        Good one!

                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                          alliegator May 20, 2013 11:33 AM

                                                                                                                                                                                                                                                                                                                          Oh my god, that really is funny, haha!
                                                                                                                                                                                                                                                                                                                          Hey, we could team up and make the "Food From Places Formerly Behind The Iron Curtain Does Not Suck" tour!
                                                                                                                                                                                                                                                                                                                          I'd love to see that in Travel & Leisure.

                                                                                                                                                                                                                                                                                                                      2. jrvedivici May 20, 2013 07:19 AM

                                                                                                                                                                                                                                                                                                                        Italian: Gravy, Meatball's and my grandmothers home made ravioli's. One of my earliest cooking memories is waking up on Sunday mornings and helping her make ravioli's from scratch.

                                                                                                                                                                                                                                                                                                                        I do a pretty good job on replicating her gravy and meatballs, the ravi's although I have done it a few times over the years, I don't have the grandmother's "sprinkle of love" in my spice rack.

                                                                                                                                                                                                                                                                                                                        My father is of English descent, but from the South. While not truly an ethnic dish, I will put my southern fried chicken, and sausage gravy, up against the best of them.

                                                                                                                                                                                                                                                                                                                        1. pinehurst May 20, 2013 07:11 AM

                                                                                                                                                                                                                                                                                                                          Braciole/involtini for savory.

                                                                                                                                                                                                                                                                                                                          Tarte au sucre for sweet.

                                                                                                                                                                                                                                                                                                                          1. c
                                                                                                                                                                                                                                                                                                                            cleobeach May 20, 2013 06:32 AM

                                                                                                                                                                                                                                                                                                                            Not one particular dish but German breakfasts in general. I yearn for those hard rolls, meat and cheese. I can't get good rolls like that where I live......

                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                            1. re: cleobeach
                                                                                                                                                                                                                                                                                                                              Dirtywextraolives May 20, 2013 08:51 AM

                                                                                                                                                                                                                                                                                                                              Brings back memories of what I ate in the mornings on a long ago trip to Frankfurt & Munich.... Did not realize this was a tradition, but remember being glad they had savory offerings other than just eggs. Such great bread & cold cuts....

                                                                                                                                                                                                                                                                                                                            2. CocoaChanel May 20, 2013 06:27 AM

                                                                                                                                                                                                                                                                                                                              I've happily adopted mr. Vuitton's cultural background so smoked fish of any kind and lihapiirakka (meat pie) for savouries and korvapuusti for sweets.

                                                                                                                                                                                                                                                                                                                              From my own, stuffed peppers nd tomatoes (yemista) and Horta (leafy greens with lemon, olive oil and sea salt) and on the sweet side, kourambiethes and baklava

                                                                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                                                                              1. re: CocoaChanel
                                                                                                                                                                                                                                                                                                                                prima May 20, 2013 07:11 PM

                                                                                                                                                                                                                                                                                                                                I'm more of a phoenikia kind of girl. Ha ha.
                                                                                                                                                                                                                                                                                                                                Love yemista.

                                                                                                                                                                                                                                                                                                                                1. re: prima
                                                                                                                                                                                                                                                                                                                                  CocoaChanel May 20, 2013 07:20 PM

                                                                                                                                                                                                                                                                                                                                  Bwahahahaha! :)

                                                                                                                                                                                                                                                                                                                                  I had not heard of them called by that name until I "met" you.

                                                                                                                                                                                                                                                                                                                                  1. re: CocoaChanel
                                                                                                                                                                                                                                                                                                                                    prima May 20, 2013 07:35 PM

                                                                                                                                                                                                                                                                                                                                    It's Eastern Aegean island talk, afaik. Where melomakarona are often known as phoenikia, and where dolmadakia are often known as yiaprakia! :-) I did meet a Peloponnesian-Torontonian blogger who insisted phoenikia were different from melomakarona. While that might be the case in his horio, they're the same thing in my horio.
                                                                                                                                                                                                                                                                                                                                    YHMV. :-)

                                                                                                                                                                                                                                                                                                                                    1. re: prima
                                                                                                                                                                                                                                                                                                                                      CocoaChanel May 20, 2013 07:38 PM

                                                                                                                                                                                                                                                                                                                                      I asked my parents. They are the same in their horia too.

                                                                                                                                                                                                                                                                                                                                      1. re: prima
                                                                                                                                                                                                                                                                                                                                        justlizikaria May 21, 2013 11:02 PM

                                                                                                                                                                                                                                                                                                                                        My take on it is ...Melomakorina and phoenikia are the same recipe EXCEPT that Phoenikia are 'dry' (plain or with powdered sugar) whereas Melomakarona are always dipped in syrup.

                                                                                                                                                                                                                                                                                                                                        1. re: justlizikaria
                                                                                                                                                                                                                                                                                                                                          prima May 22, 2013 06:45 AM

                                                                                                                                                                                                                                                                                                                                          I've only had Phoenikia dipped in syrup. I've never seen or tasted an intentionally dry Phoenikia that's a finished product, but I'll try rolling one in powdered sugar next time I make a batch. I have made extra syrup for other people's syrup-dipped Phoenikia that were still too dry for my taste!
                                                                                                                                                                                                                                                                                                                                          Your horio/island/region may vary! :)

                                                                                                                                                                                                                                                                                                                                          1. re: justlizikaria
                                                                                                                                                                                                                                                                                                                                            CocoaChanel May 22, 2013 07:17 PM

                                                                                                                                                                                                                                                                                                                                            My understanding was that phoenikia were also honey syrup dipped. Dry phoenikia / melomakarouna would be a choking hazard. My mama and baba tell me so. ;)

                                                                                                                                                                                                                                                                                                                                            1. re: CocoaChanel
                                                                                                                                                                                                                                                                                                                                              Gastronomos May 22, 2013 07:48 PM


                                                                                                                                                                                                                                                                                                                                  2. n
                                                                                                                                                                                                                                                                                                                                    nancyl126 May 20, 2013 05:57 AM

                                                                                                                                                                                                                                                                                                                                    I am a first generation American...my whole family came from Vienna. I guess the obvious answer is Wiener Schnitzel, which we had for dinner once a week with cucumber salad.
                                                                                                                                                                                                                                                                                                                                    For sweets...hands down favorite, vanilla kippferl...cookies with same same flavor profile as Mexican wedding cookies.

                                                                                                                                                                                                                                                                                                                                    1. Gastronomos May 20, 2013 05:41 AM

                                                                                                                                                                                                                                                                                                                                      Psari Plaki
                                                                                                                                                                                                                                                                                                                                      Lamb Fricassee
                                                                                                                                                                                                                                                                                                                                      Makaronia me Kima
                                                                                                                                                                                                                                                                                                                                      Horta Vrasta
                                                                                                                                                                                                                                                                                                                                      Gigantes Plaki
                                                                                                                                                                                                                                                                                                                                      Soutzoukakia Smyrneika

                                                                                                                                                                                                                                                                                                                                      This list can go on forever... :-)

                                                                                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: Gastronomos
                                                                                                                                                                                                                                                                                                                                        CocoaChanel May 20, 2013 06:18 AM

                                                                                                                                                                                                                                                                                                                                        Holy smokes! You just listed my childhood. :)

                                                                                                                                                                                                                                                                                                                                        1. re: Gastronomos
                                                                                                                                                                                                                                                                                                                                          linguafood May 20, 2013 11:24 AM

                                                                                                                                                                                                                                                                                                                                          It does already.

                                                                                                                                                                                                                                                                                                                                          1. re: Gastronomos
                                                                                                                                                                                                                                                                                                                                            justlizikaria May 21, 2013 10:58 PM

                                                                                                                                                                                                                                                                                                                                            Got it! All exept for Ttavas, Koupepia and Koupes, Cretan???

                                                                                                                                                                                                                                                                                                                                            1. re: justlizikaria
                                                                                                                                                                                                                                                                                                                                              Gastronomos May 22, 2013 04:25 AM

                                                                                                                                                                                                                                                                                                                                              Cypriot. My mother was from the Greek Island of Cyprus and these dishes are just a small sample of some of my faves.

                                                                                                                                                                                                                                                                                                                                              Ttavas - Cumin Scented Lamb or pork with potatoes roasted in the oven

                                                                                                                                                                                                                                                                                                                                              Koupepia - Dolmades, yiaprakia

                                                                                                                                                                                                                                                                                                                                              Koupes - Kibbeh, bulghar wheat fritters with pork or lamb filling

                                                                                                                                                                                                                                                                                                                                              Afelia - pork medalions in a coriander seed red wine reduction

                                                                                                                                                                                                                                                                                                                                              Kolokassi - the local taro root prepared various ways.

                                                                                                                                                                                                                                                                                                                                              The rest are from my Athenian born and raised fathers side of the family.

                                                                                                                                                                                                                                                                                                                                              I hope you enjoy them too!

                                                                                                                                                                                                                                                                                                                                              1. re: Gastronomos
                                                                                                                                                                                                                                                                                                                                                Harters May 22, 2013 04:50 AM

                                                                                                                                                                                                                                                                                                                                                Isn't Cyprus an independent country and not "Greek". And doesn't it have a mixed cultural background of people from both Greek and Turkish heritage?

                                                                                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                                                                                  prima May 22, 2013 06:21 AM

                                                                                                                                                                                                                                                                                                                                                  Cyprus is its own country, but its people tend to be Greek Cypriots who are Greek Orthodox and speak Cypriot Greek,
                                                                                                                                                                                                                                                                                                                                                  or Turkish Cypriots who are Muslim and speak Turkish. Some of the food is regionally distinct to Cyprus, but much of the food involves ingredients/flavours one would find elsewhere in Greece/Turkey/former Ottoman Empire. I'm only familiar with Greek Cypriot food, which tends to have more in common with the food of the Aegean islands and Crete than mainland Turkey.
                                                                                                                                                                                                                                                                                                                                                  Greek Cypriots who move elsewhere tend to mix with Greeks from elsewhere because the share a language, a religion and a culture.

                                                                                                                                                                                                                                                                                                                                                  1. re: prima
                                                                                                                                                                                                                                                                                                                                                    Harters May 22, 2013 07:20 AM

                                                                                                                                                                                                                                                                                                                                                    Indeed, yes. Cyprus is a member of the European Union.

                                                                                                                                                                                                                                                                                                                                                    Whilst I visit the island now and again (most recently in 2010), I have never visited the occupied north where, since the "forced" population moves, the 20% of the population who are of Turkish heritage live. FWIW, my wife started school in Cyprus and her younger brother was born there.

                                                                                                                                                                                                                                                                                                                                                    Much of the "Greek" or "Turkish" food here in the UK is Cypriot, rather than the respective mainlands - another bit of British diversity due to our imperial/commonwealth history.

                                                                                                                                                                                                                                                                                                                                          2. Gio May 20, 2013 05:14 AM

                                                                                                                                                                                                                                                                                                                                            With four Italian grandparents who each had Italian parents etc., an America born father and an Italy born mother I guess I have no choice but to say I have an Italian heritage...

                                                                                                                                                                                                                                                                                                                                            My very favorite savory dish is Melanzane alla Parmigiano. And, since I don't really have sweet tooth I do enjoy a slice of Pizza Dolce at Easter.

                                                                                                                                                                                                                                                                                                                                            1. PotatoHouse May 20, 2013 04:53 AM

                                                                                                                                                                                                                                                                                                                                              I am Chikasaw, Irish, and French, so I guess I'd have to say Creme Brulee and crepes.

                                                                                                                                                                                                                                                                                                                                              1. prima May 20, 2013 04:34 AM

                                                                                                                                                                                                                                                                                                                                                My idea of cultural heritage includes the culture I grew up with around me, the culture of cities where I've lived as an adult, as well as cultural heritage(s) of my parents, grandparents and more distant ancestors. I'm sure I'm not the only CH who comes from a family that has moved around quite a bit, collecting some recipes along the way.

                                                                                                                                                                                                                                                                                                                                                These are some of my favourites:
                                                                                                                                                                                                                                                                                                                                                Stuffed grapeleaves with avgolemono sauce
                                                                                                                                                                                                                                                                                                                                                Borscht topped with sour cream

                                                                                                                                                                                                                                                                                                                                                Black Forest Cake
                                                                                                                                                                                                                                                                                                                                                Strawberry rhubarb pie
                                                                                                                                                                                                                                                                                                                                                Blintzes, palascinta and crepes

                                                                                                                                                                                                                                                                                                                                                1. KaimukiMan May 19, 2013 08:53 PM

                                                                                                                                                                                                                                                                                                                                                  I'm a real mix of European ethnicities, but my favorite is what my Czech grandmother called Goulash that she learned from her mother. Basically a no-tomato stew with a fair amount of paprika. I wish I had her recipe (not that she used one.) If she added sauerkraut she called it zygouli (?) goulash and my brother and I wouldn't touch it.

                                                                                                                                                                                                                                                                                                                                                  1. k
                                                                                                                                                                                                                                                                                                                                                    kaleokahu May 19, 2013 07:00 PM

                                                                                                                                                                                                                                                                                                                                                    Hi, JLo:

                                                                                                                                                                                                                                                                                                                                                    Scandanavian: Frikadeller meatballs; Rullepølse, Swedish pancakes.

                                                                                                                                                                                                                                                                                                                                                    Polynesian: Ahi Poke/Ika Mata, Squid Luau, Coconut creme pie.


                                                                                                                                                                                                                                                                                                                                                    1. Wahooty May 19, 2013 06:47 PM

                                                                                                                                                                                                                                                                                                                                                      Cookies. Just, in general. My grandmother was 100% German, and my great-Grandmother held that a good German household always kept some cookies around because if a child came to visit and you didn't have them to offer...well, that just shouldn't ever happen.

                                                                                                                                                                                                                                                                                                                                                      Grandma lived on a farm, and only had an old black-and-white TV and some antique comic books to keep us amused when we weren't doing chores, but she DID always have cookies. They might sometimes be cold from the freezer, but they were always there.

                                                                                                                                                                                                                                                                                                                                                      1. Tripeler May 19, 2013 05:20 PM

                                                                                                                                                                                                                                                                                                                                                        Fried okra -- sliced okra coated with cornmeal, and fried in bacon drippings. Season with a lot of black pepper. Tastes like home to me.

                                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                                        1. re: Tripeler
                                                                                                                                                                                                                                                                                                                                                          Tripeler Jul 27, 2013 03:03 AM

                                                                                                                                                                                                                                                                                                                                                          My mother and her parents were Okies, which is why I was born in California in the 1950s. Other favorites were skillet cornbread and turnip greens. Plus, a big pot of pinto beans boiled with salt pork.

                                                                                                                                                                                                                                                                                                                                                        2. scubadoo97 May 19, 2013 05:12 PM

                                                                                                                                                                                                                                                                                                                                                          Fried kibbeh is the first thing that comes to mind

                                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                                                            Veggo May 19, 2013 05:17 PM


                                                                                                                                                                                                                                                                                                                                                            1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                                                              melpy May 20, 2013 08:30 AM

                                                                                                                                                                                                                                                                                                                                                              Can this be my favorite even if not my ethnicity? Jk

                                                                                                                                                                                                                                                                                                                                                            2. c
                                                                                                                                                                                                                                                                                                                                                              ceekskat May 19, 2013 04:19 PM

                                                                                                                                                                                                                                                                                                                                                              Savory: Dosa, vada
                                                                                                                                                                                                                                                                                                                                                              Sweet: jalebi

                                                                                                                                                                                                                                                                                                                                                              1. C. Hamster May 19, 2013 04:10 PM

                                                                                                                                                                                                                                                                                                                                                                Lutefisk ... Just kidding.

                                                                                                                                                                                                                                                                                                                                                                Real Swedish meatballs

                                                                                                                                                                                                                                                                                                                                                                1. John E. May 19, 2013 04:03 PM

                                                                                                                                                                                                                                                                                                                                                                  Savory: pyrohy and hotdish.

                                                                                                                                                                                                                                                                                                                                                                  Sweet: bars.

                                                                                                                                                                                                                                                                                                                                                                  1. Chemicalkinetics May 19, 2013 03:47 PM

                                                                                                                                                                                                                                                                                                                                                                    One sweet, one savory, you said? Not such if they are my absolutely favorite, but I very much appreciate these:

                                                                                                                                                                                                                                                                                                                                                                    Sweet: Steamed barbecue pork buns
                                                                                                                                                                                                                                                                                                                                                                    Egg tarts

                                                                                                                                                                                                                                                                                                                                                                    Savory: Wonton noodle soup
                                                                                                                                                                                                                                                                                                                                                                    Salted fish and fhicken fried rice

                                                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                                                    1. re: Chemicalkinetics
                                                                                                                                                                                                                                                                                                                                                                      thistle5 May 19, 2013 03:56 PM

                                                                                                                                                                                                                                                                                                                                                                      Scots, English, German- well, I like beer. But I grew up in the South, & my favorite dishes are Asian, so that's my chosen cultural heritage, & my favorite foods to cook....

                                                                                                                                                                                                                                                                                                                                                                      Savory-fried shrimp or Tom yum goong, pulled pork or larb gai, coleslaw, pickled cukes, okra, green beans
                                                                                                                                                                                                                                                                                                                                                                      Sweet- fresh fruit w/ poundcake

                                                                                                                                                                                                                                                                                                                                                                    2. Veggo May 19, 2013 03:41 PM

                                                                                                                                                                                                                                                                                                                                                                      Danish - pickled herring.

                                                                                                                                                                                                                                                                                                                                                                      1. s
                                                                                                                                                                                                                                                                                                                                                                        stilldontknow May 19, 2013 03:31 PM

                                                                                                                                                                                                                                                                                                                                                                        From Scotland. Cullen Skink for savoury and Cranachan for sweet.



                                                                                                                                                                                                                                                                                                                                                                        1. tcamp May 19, 2013 03:02 PM


                                                                                                                                                                                                                                                                                                                                                                          I'm not japanese but my (german jewish) father was born and raised in Japan and cooked extensively. Sukiyaki was a regular meal when i was growing up and still tastes great and evokes fond memories for me.

                                                                                                                                                                                                                                                                                                                                                                          My mom is an american mutt whose mother opened cans rather than prepared meals. No ethnic goodies comin' from that side of the family. Growing up, our next door neighbor baby sat me and I still crave her menudo and empanadas.

                                                                                                                                                                                                                                                                                                                                                                          1. d
                                                                                                                                                                                                                                                                                                                                                                            Dirtywextraolives May 19, 2013 02:59 PM

                                                                                                                                                                                                                                                                                                                                                                            Lamb stuffed grape leaves

                                                                                                                                                                                                                                                                                                                                                                            1. e
                                                                                                                                                                                                                                                                                                                                                                              emptybelly May 19, 2013 02:57 PM

                                                                                                                                                                                                                                                                                                                                                                              I'm Chinese. I LOVE a whole steamed fish (preferably sole) with ginger scallion sauce. And wonton noodle soup. And almost any kind of fun.

                                                                                                                                                                                                                                                                                                                                                                              1. k
                                                                                                                                                                                                                                                                                                                                                                                Kalivs May 19, 2013 02:40 PM

                                                                                                                                                                                                                                                                                                                                                                                Panjabi here too!
                                                                                                                                                                                                                                                                                                                                                                                Chole bhatture (garbanzo beans & fried dough

                                                                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                                                                1. re: Kalivs
                                                                                                                                                                                                                                                                                                                                                                                  Rasam May 19, 2013 05:25 PM

                                                                                                                                                                                                                                                                                                                                                                                  Tamil here, but pan-Indian upbringing, so I love Punjabi food too. I cannot narrow down to one choice, but chhole bhature is up near the top.

                                                                                                                                                                                                                                                                                                                                                                                  The other top ranked is the typical set menu for the South Indian wedding spread on a banana leaf (EPS), including rasam-rice. :)

                                                                                                                                                                                                                                                                                                                                                                                  Sweets: can't narrow down either. I like jalebi and imartis. I also like Bengali sweets.

                                                                                                                                                                                                                                                                                                                                                                                  From the American side of the extended family I like vegetarian chili, and cheesecake.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: Kalivs
                                                                                                                                                                                                                                                                                                                                                                                    meatnveg May 21, 2013 07:15 AM

                                                                                                                                                                                                                                                                                                                                                                                    Ah Chole Bhature...has to be a cold January morning on the highway though.
                                                                                                                                                                                                                                                                                                                                                                                    Best followed by a 'dessert' of hot, sweet milk/tea

                                                                                                                                                                                                                                                                                                                                                                                  2. meatnveg May 19, 2013 01:07 PM

                                                                                                                                                                                                                                                                                                                                                                                    Punjabi here:

                                                                                                                                                                                                                                                                                                                                                                                    Savory - Anything tandoori
                                                                                                                                                                                                                                                                                                                                                                                    Sweet - Jalebi or Rabri

                                                                                                                                                                                                                                                                                                                                                                                    1. v
                                                                                                                                                                                                                                                                                                                                                                                      vttp926 May 19, 2013 12:56 PM

                                                                                                                                                                                                                                                                                                                                                                                      Bun rieu for something I almost never get to eat. Banh mi for something I can eat so many different ways and never get too sick of. Banh da lon for the sweet stuff.

                                                                                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                                                                                      1. re: vttp926
                                                                                                                                                                                                                                                                                                                                                                                        loodle May 20, 2013 08:33 PM

                                                                                                                                                                                                                                                                                                                                                                                        Bun rieu is awesome! Love it when mom makes it...especially using tomatoes fresh from the garden. I could eat a giant bowl of it for lunch and dinner (maybe even breakfast too!)

                                                                                                                                                                                                                                                                                                                                                                                        1. re: loodle
                                                                                                                                                                                                                                                                                                                                                                                          vttp926 May 21, 2013 05:34 PM

                                                                                                                                                                                                                                                                                                                                                                                          I think I like it more when she can get fresh crabs. Especially with making bun rieu with crab stock.

                                                                                                                                                                                                                                                                                                                                                                                      2. f
                                                                                                                                                                                                                                                                                                                                                                                        foodieX2 May 19, 2013 12:50 PM

                                                                                                                                                                                                                                                                                                                                                                                        Portuguese sweet bread (masa sovada) and kale soup.

                                                                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                                          suzigirl May 19, 2013 02:54 PM

                                                                                                                                                                                                                                                                                                                                                                                          I forgot about sweet bread. Yummy

                                                                                                                                                                                                                                                                                                                                                                                        2. j
                                                                                                                                                                                                                                                                                                                                                                                          JayL May 19, 2013 12:45 PM

                                                                                                                                                                                                                                                                                                                                                                                          Eastern North Carolina...not counting real barbecue...

                                                                                                                                                                                                                                                                                                                                                                                          My favorite would be chicken & pastry.

                                                                                                                                                                                                                                                                                                                                                                                          I'm American...that IS my cultural heritage.

                                                                                                                                                                                                                                                                                                                                                                                          1. Jay F May 19, 2013 12:39 PM

                                                                                                                                                                                                                                                                                                                                                                                            From the Irish half, I get everything Italian. My father's next-door neighbor, probably from Napoli, is responsible for his taste in food, and that's mainly what got passed along to me. The closest I get to Irish are mashed potatoes with cream and Parmigiano-Reggiano.

                                                                                                                                                                                                                                                                                                                                                                                            My mother's father was from Austria, her mother from New Jersey, and what I got from that side was a love of dessert, I suppose.

                                                                                                                                                                                                                                                                                                                                                                                            They met in the middle to provide me with a love of corn, tomatoes, and basil in the summer.

                                                                                                                                                                                                                                                                                                                                                                                            1. i
                                                                                                                                                                                                                                                                                                                                                                                              INDIANRIVERFL May 19, 2013 12:11 PM

                                                                                                                                                                                                                                                                                                                                                                                              Thanks to Dad, this is a hard question. Which piece of my cultural heritage do you prefer?

                                                                                                                                                                                                                                                                                                                                                                                              Mayflower descendant

                                                                                                                                                                                                                                                                                                                                                                                              Native American

                                                                                                                                                                                                                                                                                                                                                                                              African American

                                                                                                                                                                                                                                                                                                                                                                                              Scottish American

                                                                                                                                                                                                                                                                                                                                                                                              German American

                                                                                                                                                                                                                                                                                                                                                                                              English Canterbury American

                                                                                                                                                                                                                                                                                                                                                                                              Dad sure liked exploring the family tree.

                                                                                                                                                                                                                                                                                                                                                                                              And my ethnicity as viewed by myself is Chicago/Michiana, Pittsburgh, US Army Southern, Florida.

                                                                                                                                                                                                                                                                                                                                                                                              Snook in parchment with white wine and a sprig of tarragon.

                                                                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                                                                              1. re: INDIANRIVERFL
                                                                                                                                                                                                                                                                                                                                                                                                kitchengardengal May 21, 2013 02:48 AM

                                                                                                                                                                                                                                                                                                                                                                                                First time I've seen another CHer from Michiana here. That part of our heritage gave us yellow lake perch sautéed in butter. Sadly, a dish that is rare these days.

                                                                                                                                                                                                                                                                                                                                                                                              2. MGZ May 19, 2013 12:04 PM

                                                                                                                                                                                                                                                                                                                                                                                                Pierogi. Farmers cheese and potato, or sauerkraut, or lekvar, or, pork, or . . . .

                                                                                                                                                                                                                                                                                                                                                                                                Three outta four Polish grandparents after all.

                                                                                                                                                                                                                                                                                                                                                                                                24 Replies
                                                                                                                                                                                                                                                                                                                                                                                                1. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                  grampart May 19, 2013 12:06 PM

                                                                                                                                                                                                                                                                                                                                                                                                  No bigos?

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: grampart
                                                                                                                                                                                                                                                                                                                                                                                                    MGZ May 19, 2013 12:09 PM

                                                                                                                                                                                                                                                                                                                                                                                                    You can put that stew in a pierogi? Never thought of it, but it's an awesome idea. Kinda like soup dumplings, huh?

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                      grampart May 19, 2013 12:28 PM

                                                                                                                                                                                                                                                                                                                                                                                                      I guess I figured you could serve the pierogi on the side. Bigos is a regular thing on NFL Sundays in our non-Polish family.

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: grampart
                                                                                                                                                                                                                                                                                                                                                                                                        MGZ May 19, 2013 02:45 PM

                                                                                                                                                                                                                                                                                                                                                                                                        I think this fall, I'm gonna make bigos pierogi. It's a wonderful, cross-cultural concept.

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                          Wahooty May 19, 2013 06:49 PM

                                                                                                                                                                                                                                                                                                                                                                                                          This idea is genius.

                                                                                                                                                                                                                                                                                                                                                                                                          1. re: Wahooty
                                                                                                                                                                                                                                                                                                                                                                                                            MGZ May 20, 2013 06:16 AM

                                                                                                                                                                                                                                                                                                                                                                                                            I went out for beers with my Dad yesterday. He's a seventy-somethin', pure bred Polock, ex-cop. I told him that this fall, I'm gonna try to make pierogi stuffed with bigos. He lit up - "You think you can do that?"

                                                                                                                                                                                                                                                                                                                                                                                                            I figure, if you freeze the stew in ice cube trays, it should work.

                                                                                                                                                                                                                                                                                                                                                                                                            1. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                              grampart May 20, 2013 06:45 AM

                                                                                                                                                                                                                                                                                                                                                                                                              I would make the bigos, strain off (and save) as much of the juices that I could, and then put the solids in the food processor and pulse until all was well combined (but not too mushy) and use the resulting "semi-chunky paste" for the stuffing. The reserved liquid could be turned into a gravy/sauce. Perhaps, before starting this process, you should reserve some of the actual stew for traditional consumption. Whatever or however, best of luck in this endeavour.

                                                                                                                                                                                                                                                                                                                                                                                                              1. re: grampart
                                                                                                                                                                                                                                                                                                                                                                                                                MGZ May 20, 2013 08:24 AM

                                                                                                                                                                                                                                                                                                                                                                                                                I think you're right, but I still think I need to get such a fillin' real, real cold.

                                                                                                                                                                                                                                                                                                                                                                                                                1. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                                  grampart May 20, 2013 08:30 AM

                                                                                                                                                                                                                                                                                                                                                                                                                  I agree on the real cold although freezing it, especially without removing some of the liquid, may result in a soggy pierogi.

                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: grampart
                                                                                                                                                                                                                                                                                                                                                                                                                    MGZ May 25, 2013 12:52 PM

                                                                                                                                                                                                                                                                                                                                                                                                                    Man, you know what I forgot? That poppy seed roll up cake/bread. I don't even know what it's called, but, yesterday, my Aunt asked me if I had ever made one.

                                                                                                                                                                                                                                                                                                                                                                                                                    Now, I love Bobka just like any other true son of the Golden Eagle, but that poppy seed thing, that was my favorite Polish sweet. Any other members of the soon to be covered in moles club have a family recipe?

                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                                      goodhealthgourmet May 25, 2013 01:47 PM

                                                                                                                                                                                                                                                                                                                                                                                                                      It's called makowiec - my great aunt used to make a fantastic one. Unfortunately she passed away years ago and I've always wished I'd had the forethought to ask her for all those treasured family recipes.

                                                                                                                                                                                                                                                                                                                                                                                                                      Come to think of it her daughter is still alive & my mother speaks to her on occasion - I'll ask if she might have the recipe.

                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                        The Professor May 29, 2013 09:05 PM

                                                                                                                                                                                                                                                                                                                                                                                                                        Hungarians do the poppyseed roll too...we call it "beigli "

                                                                                                                                                                                                                                                                                                                                                                                                                        1. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                          MGZ May 30, 2013 03:13 AM

                                                                                                                                                                                                                                                                                                                                                                                                                          Thanks, ghg. If you do come across it I'd love to see it.

                                                                                                                                                                                                                                                                                                                                                                                                                          1. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                                            goodhealthgourmet May 30, 2013 08:59 AM

                                                                                                                                                                                                                                                                                                                                                                                                                            I mentioned it to Mom last night, she said the next time she speaks to her cousin she's going to ask. I'll be sure to let you know if we get our hands on it!

                                                                                                                                                                                                                                                                                                                                                                                                                            1. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                              MGZ May 30, 2013 09:21 AM

                                                                                                                                                                                                                                                                                                                                                                                                                              As always, hat's off!

                                                                                                                                                                                                                                                                                                                                                                                                                          2. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                            HillJ Jun 4, 2013 05:22 AM

                                                                                                                                                                                                                                                                                                                                                                                                                            There's a poppy seed bun thread up now with the recipe linked..one version.

                                                                                                                                                                                                                                                                                                                                                                                                                            1. re: HillJ
                                                                                                                                                                                                                                                                                                                                                                                                                              goodhealthgourmet Jun 4, 2013 08:30 AM

                                                                                                                                                                                                                                                                                                                                                                                                                              Thanks for the heads-up, J. That recipe looks like several others I've dug up on the web, I just want to find out if they're close to our family recipe. I told Mom to ask her cousin, now she just has to *remember* to do so when they speak...

                                                                                                                                                                                                                                                                                                                                                                                                                              1. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                                HillJ Jun 4, 2013 08:40 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                I'd love to know myself, ghg.

                                                                                                                                                                                                                                                                                                                                                                                                                    2. re: grampart
                                                                                                                                                                                                                                                                                                                                                                                                                      biondanonima May 20, 2013 08:31 AM

                                                                                                                                                                                                                                                                                                                                                                                                                      This is GENIUS. I love pierogi - I'm not Polish in the slightest, but when I was growing up, the mother of a friend of my father's (who emigrated here as an adult and never learned to speak much English) would make pierogi to stock my parents' freezer - pierogi night was one of my favorite meals my mother "made," LOL. Mrs. Kobisz also made the most divine cruschiki (she called them "Angel Wings") - fried in schmaltz.

                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                                                                                        jpr54_1 Jun 2, 2013 07:54 AM

                                                                                                                                                                                                                                                                                                                                                                                                                        ah- the heart burn and taste of schmaltz in chopped liver and perogis

                                                                                                                                                                                                                                                                                                                                                                                                        2. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                          jeanmarieok May 19, 2013 12:12 PM

                                                                                                                                                                                                                                                                                                                                                                                                          Pierogi for me too - sauerkraut and mushroom, potato and cheese, or farmers cheese. Same 3 out of 4 polish grandparents.

                                                                                                                                                                                                                                                                                                                                                                                                          1. re: jeanmarieok
                                                                                                                                                                                                                                                                                                                                                                                                            MGZ May 19, 2013 12:15 PM

                                                                                                                                                                                                                                                                                                                                                                                                            So are you old enough to have the moles to prove it too?

                                                                                                                                                                                                                                                                                                                                                                                                            By the way, mushroom pierogi are so good that I'm mad at myself for forgetting to mention 'em.

                                                                                                                                                                                                                                                                                                                                                                                                            1. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                              grampart May 19, 2013 12:29 PM

                                                                                                                                                                                                                                                                                                                                                                                                              Yeah, but you did include the lekvar. Folks forget about them.

                                                                                                                                                                                                                                                                                                                                                                                                              1. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                                jeanmarieok May 19, 2013 05:24 PM

                                                                                                                                                                                                                                                                                                                                                                                                                No moles yet. Thanks for giving me something to look forward to! I really like the whole wigilia meal, too. Except no prune pierogis there, just savory. We had prune at Easter.

                                                                                                                                                                                                                                                                                                                                                                                                                My sweet choice is cruschikis - when I was about 5, my job was to pull the tail through the slit in the middle and drop them into the hot oil. My grandma would pull them out, and tell me when to drop the next batch.

                                                                                                                                                                                                                                                                                                                                                                                                          2. linguafood May 19, 2013 12:01 PM

                                                                                                                                                                                                                                                                                                                                                                                                            It's impossible to choose one, at least for the savory category. I'm not much of a sweetie.

                                                                                                                                                                                                                                                                                                                                                                                                            Savory candidates:

                                                                                                                                                                                                                                                                                                                                                                                                            - sour kidneys in cream sauce
                                                                                                                                                                                                                                                                                                                                                                                                            - Königsberger Klopse (meat balls in creamy caper sauce)
                                                                                                                                                                                                                                                                                                                                                                                                            - fried calf's liver with onions & apples and mashed potatoes
                                                                                                                                                                                                                                                                                                                                                                                                            - pickled, cured or smoked fish of any kind
                                                                                                                                                                                                                                                                                                                                                                                                            - fried brains with a squeeze of lemon
                                                                                                                                                                                                                                                                                                                                                                                                            - white asparagus (in season only, of course) with new potates and smoked ham

                                                                                                                                                                                                                                                                                                                                                                                                            - can't really come up with anything, whether particular to my "heritage" or region I grew up

                                                                                                                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                              Gastronomos May 20, 2013 01:14 PM

                                                                                                                                                                                                                                                                                                                                                                                                              yes. it is impossible to choose one.

                                                                                                                                                                                                                                                                                                                                                                                                              - fried calf's liver with onions and mashed potatoes
                                                                                                                                                                                                                                                                                                                                                                                                              - pickled, cured or smoked fish of any kind
                                                                                                                                                                                                                                                                                                                                                                                                              - fried brains with a squeeze of lemon

                                                                                                                                                                                                                                                                                                                                                                                                              sound like dinner tonight!

                                                                                                                                                                                                                                                                                                                                                                                                              Mmmmm, good!

                                                                                                                                                                                                                                                                                                                                                                                                              1. re: Gastronomos
                                                                                                                                                                                                                                                                                                                                                                                                                linguafood May 20, 2013 01:30 PM

                                                                                                                                                                                                                                                                                                                                                                                                                Well, I could probably eat half of your list for dinner tonight, too!

                                                                                                                                                                                                                                                                                                                                                                                                                Polí orea.

                                                                                                                                                                                                                                                                                                                                                                                                            2. BeeZee May 19, 2013 11:57 AM

                                                                                                                                                                                                                                                                                                                                                                                                              my Dad's parents came here from Austria...so my Mom learned how to make potato pancakes her way, shredded potato and onion, very crispy. That's my all-time favorite, hands down.
                                                                                                                                                                                                                                                                                                                                                                                                              Sweet would be rugelach, with cream cheese based dough. That might be a nod more to our Polish or Russian sides.

                                                                                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                                                                                              1. re: BeeZee
                                                                                                                                                                                                                                                                                                                                                                                                                PHREDDY Jun 9, 2013 04:54 AM

                                                                                                                                                                                                                                                                                                                                                                                                                I am actually a similar "mut," or at least that is what I have been told.
                                                                                                                                                                                                                                                                                                                                                                                                                The latkes were made , and are still made the same way in my house, as yours.

                                                                                                                                                                                                                                                                                                                                                                                                              2. letsindulge May 19, 2013 11:56 AM

                                                                                                                                                                                                                                                                                                                                                                                                                Great question! I'll have to give it some thought & get back to you. It's for sure that I don't get enough of it unless there is a family gathering of sorts. BRB.

                                                                                                                                                                                                                                                                                                                                                                                                                1. ipsedixit May 19, 2013 11:51 AM

                                                                                                                                                                                                                                                                                                                                                                                                                  Sweet: White Sugar Sponge Cake

                                                                                                                                                                                                                                                                                                                                                                                                                  Savory: Dumplings

                                                                                                                                                                                                                                                                                                                                                                                                                  1. Jpan99 May 19, 2013 11:50 AM

                                                                                                                                                                                                                                                                                                                                                                                                                    Albanian here.

                                                                                                                                                                                                                                                                                                                                                                                                                    Lakror me presh. That's a leek pie, Similar to Greek spinach pie but with homemade dough instead of filo and a leek, egg and cheese filling. I'll attach a pic.

                                                                                                                                                                                                                                                                                                                                                                                                                    Albanian tea cookies, forget the Albanian name for them but Nana made them all the time. Kind of dry, twisted into shapes, brushed with egg and sometimes sprinkled with sugar. Red and green sugar at Christmas time.

                                                                                                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: Jpan99
                                                                                                                                                                                                                                                                                                                                                                                                                      prima May 20, 2013 04:28 AM

                                                                                                                                                                                                                                                                                                                                                                                                                      Is the Albanian name for those cookies close to Kolourakia? That's the Grk name for the somewhat dry, twisted shape cookies.

                                                                                                                                                                                                                                                                                                                                                                                                                    2. Njchicaa May 19, 2013 11:44 AM

                                                                                                                                                                                                                                                                                                                                                                                                                      Homemade spinach/meat/ricotta ravioli. We get together every year in early December and bang out like 800 of them for Christmas dinner. Yum.

                                                                                                                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                                                                                        Njchicaa May 19, 2013 03:50 PM

                                                                                                                                                                                                                                                                                                                                                                                                                        That is what they look like though those are some I made last month with several types of cheese.

                                                                                                                                                                                                                                                                                                                                                                                                                        1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                                                                                          EWSflash May 20, 2013 07:47 PM

                                                                                                                                                                                                                                                                                                                                                                                                                          I love them- the photo is so interesting

                                                                                                                                                                                                                                                                                                                                                                                                                      2. Candy May 19, 2013 11:42 AM

                                                                                                                                                                                                                                                                                                                                                                                                                        I was born in the very southeastern corner of Az. it is on the Mexican border of the state of Sonora. I love Sonoran enchladas.

                                                                                                                                                                                                                                                                                                                                                                                                                        Being raised by southern women biscuits, cornbread (no sugar or flour), bacon & fat, fried chicken, pie, greens, sausage etc. etc.

                                                                                                                                                                                                                                                                                                                                                                                                                        1. t
                                                                                                                                                                                                                                                                                                                                                                                                                          tacosandbeer May 19, 2013 11:33 AM

                                                                                                                                                                                                                                                                                                                                                                                                                          Pieroghies - potato and cheese, with sauteed onions and sour cream.

                                                                                                                                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                                                                                                                                          1. re: tacosandbeer
                                                                                                                                                                                                                                                                                                                                                                                                                            jpr54_1 Jun 2, 2013 07:52 AM

                                                                                                                                                                                                                                                                                                                                                                                                                            i would like to add gefilte fish
                                                                                                                                                                                                                                                                                                                                                                                                                            kasha varnikes
                                                                                                                                                                                                                                                                                                                                                                                                                            smoked white fish
                                                                                                                                                                                                                                                                                                                                                                                                                            bowties and farmer cheese

                                                                                                                                                                                                                                                                                                                                                                                                                            1. re: jpr54_1
                                                                                                                                                                                                                                                                                                                                                                                                                              PHREDDY Jun 9, 2013 04:51 AM

                                                                                                                                                                                                                                                                                                                                                                                                                              Lest we not forget the chopped liver on fresh Jewish rye, with a schmear of schmaltz!

                                                                                                                                                                                                                                                                                                                                                                                                                              1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                                                                                                                MGZ Jun 9, 2013 07:34 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                Man, I'm hung over and tired, but that sounds fantastic to me!

                                                                                                                                                                                                                                                                                                                                                                                                                          2. w
                                                                                                                                                                                                                                                                                                                                                                                                                            wincountrygirl May 19, 2013 11:08 AM

                                                                                                                                                                                                                                                                                                                                                                                                                            Potato Kugel
                                                                                                                                                                                                                                                                                                                                                                                                                            Potato Knish

                                                                                                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                                                                                                            1. re: wincountrygirl
                                                                                                                                                                                                                                                                                                                                                                                                                              mucho gordo May 19, 2013 04:04 PM

                                                                                                                                                                                                                                                                                                                                                                                                                              WHAT!!! No kishke???

                                                                                                                                                                                                                                                                                                                                                                                                                            2. goodhealthgourmet May 19, 2013 11:05 AM

                                                                                                                                                                                                                                                                                                                                                                                                                              - Bagel or bialy w/nova, cream cheese, tomato, onion & capers
                                                                                                                                                                                                                                                                                                                                                                                                                              - Brisket with onions, potatoes & carrots
                                                                                                                                                                                                                                                                                                                                                                                                                              - Latkes with applesauce & sour cream
                                                                                                                                                                                                                                                                                                                                                                                                                              - Pickled herring & onions

                                                                                                                                                                                                                                                                                                                                                                                                                              - Noodle kugel
                                                                                                                                                                                                                                                                                                                                                                                                                              - Matzo brei with cinnamon and fruit compote or preserves
                                                                                                                                                                                                                                                                                                                                                                                                                              - Chocolate babka
                                                                                                                                                                                                                                                                                                                                                                                                                              - Blintzes

                                                                                                                                                                                                                                                                                                                                                                                                                              17 Replies
                                                                                                                                                                                                                                                                                                                                                                                                                              1. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                                ipsedixit May 19, 2013 11:54 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                Y'know I've never thought of Noodle Kugel as a sweet dish.

                                                                                                                                                                                                                                                                                                                                                                                                                                But what do I know. Interesting.

                                                                                                                                                                                                                                                                                                                                                                                                                                1. re: ipsedixit
                                                                                                                                                                                                                                                                                                                                                                                                                                  mwhitmore May 19, 2013 02:59 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                  Never eaten, but just googled some recipes. Typically one cup of sugar to a pound of noodels. Sounds sweet to me.

                                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: ipsedixit
                                                                                                                                                                                                                                                                                                                                                                                                                                    goodhealthgourmet May 19, 2013 06:13 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                    I should have specified sweet dairy kugel - it's a staple holiday dish of Ashkenazi Jewish cuisine. The noodle kugel I grew up eating had sugar, golden raisins, cinnamon, vanilla, eggs, cottage cheese & sour cream (and of course noodles). It was most definitely sweet.

                                                                                                                                                                                                                                                                                                                                                                                                                                  2. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                                    tzurriz May 19, 2013 03:26 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                    I was about to say, bagel with nova lox and cream cheese; cheese blintzes; and noodle kugel with pineapple and maraschino cherries.

                                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                                      CindyJ May 20, 2013 08:27 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                      And to your list I'd add chicken soup with matzoh balls, potato knishes and kasha varnishkes.

                                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: CindyJ
                                                                                                                                                                                                                                                                                                                                                                                                                                        goodhealthgourmet May 20, 2013 08:33 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                        I initially had all 3 of those on my list as well, but I decided it was getting too long! Oh, and the matzo balls have to be fluffy floaters, no dense, gummy sinkers for me :)

                                                                                                                                                                                                                                                                                                                                                                                                                                      2. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                                        meatn3 May 20, 2013 10:11 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                        I'll take yours and add:
                                                                                                                                                                                                                                                                                                                                                                                                                                        -Chopped liver
                                                                                                                                                                                                                                                                                                                                                                                                                                        -Stuffed cabbage
                                                                                                                                                                                                                                                                                                                                                                                                                                        -Potato kugel
                                                                                                                                                                                                                                                                                                                                                                                                                                        -Smoked whitefish
                                                                                                                                                                                                                                                                                                                                                                                                                                        -Smoked sable

                                                                                                                                                                                                                                                                                                                                                                                                                                        -Honey cake
                                                                                                                                                                                                                                                                                                                                                                                                                                        -Steusel cake

                                                                                                                                                                                                                                                                                                                                                                                                                                        And I'll move your blintzes to the savory category served with sour cream!


                                                                                                                                                                                                                                                                                                                                                                                                                                        Gotta acknowledge over a century in the South:
                                                                                                                                                                                                                                                                                                                                                                                                                                        -Lemon meringue pie (very tart)
                                                                                                                                                                                                                                                                                                                                                                                                                                        -Eastern Carolina style BBQ
                                                                                                                                                                                                                                                                                                                                                                                                                                        -Pecan anything
                                                                                                                                                                                                                                                                                                                                                                                                                                        -smoked mullet
                                                                                                                                                                                                                                                                                                                                                                                                                                        -grits, rice and corn bread
                                                                                                                                                                                                                                                                                                                                                                                                                                        -fig preserves

                                                                                                                                                                                                                                                                                                                                                                                                                                        1. re: meatn3
                                                                                                                                                                                                                                                                                                                                                                                                                                          goodhealthgourmet May 20, 2013 03:15 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                          Ack! I *knew* I missed something. Chopped liver is most definitely at the top of the savory list. I opted to leave out the smoked sable & whitefish since I gave the top spot to nova, but what the heck...I'd add pickled herring with onions, and pickled lox & onions in cream sauce too!

                                                                                                                                                                                                                                                                                                                                                                                                                                          1. re: meatn3
                                                                                                                                                                                                                                                                                                                                                                                                                                            bulavinaka May 21, 2013 01:22 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                            Not of the Twelve Tribes - an admirer though - but no love for pastrami? :)

                                                                                                                                                                                                                                                                                                                                                                                                                                            1. re: bulavinaka
                                                                                                                                                                                                                                                                                                                                                                                                                                              meatn3 May 21, 2013 08:02 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                              I so seldom eat sandwiches I didn't even think about it! Plus living in the South good Pastrami has not always been the easiest item to come by...
                                                                                                                                                                                                                                                                                                                                                                                                                                              I do enjoy it though and it is on my "list" when visiting cities with good Jewish style delis!

                                                                                                                                                                                                                                                                                                                                                                                                                                              1. re: meatn3
                                                                                                                                                                                                                                                                                                                                                                                                                                                bulavinaka May 22, 2013 07:15 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                                If you search "Langer's" in LA or "Katz's" in NY, you can't go wrong...

                                                                                                                                                                                                                                                                                                                                                                                                                                                1. re: bulavinaka
                                                                                                                                                                                                                                                                                                                                                                                                                                                  meatn3 May 22, 2013 01:07 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                                  LA just isn't my sort of city, although I'm sure I'd enjoy a guided food tour there!

                                                                                                                                                                                                                                                                                                                                                                                                                                                  In NY I hit Katz, Russ & Daughter and 2nd Ave. Deli routinely.
                                                                                                                                                                                                                                                                                                                                                                                                                                                  Used to go to a number of dairy places there which have closed over the years. Hoping to get to Chicago and St. Louis within a year so there should be some good deli possibilities.

                                                                                                                                                                                                                                                                                                                                                                                                                                                  Now I'm just getting too hungry!

                                                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: meatn3
                                                                                                                                                                                                                                                                                                                                                                                                                                                    mariacarmen Jun 7, 2013 11:08 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                                    mmm.... Russ & Daughters...

                                                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                                                                                      meatn3 Jun 14, 2013 07:50 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                                      I treat my self to a Russ & Daughter delivery as a birthday gift every few years!

                                                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: meatn3
                                                                                                                                                                                                                                                                                                                                                                                                                                                        scubadoo97 Jun 14, 2013 08:32 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                                        Nice gift

                                                                                                                                                                                                                                                                                                                                                                                                                                          2. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                                            Wawsanham May 31, 2013 01:20 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                            The potato pancakes with apple sauce and the pickled herring are also among my favorite "heritage dishes", though I'm half German, not Ashkenazi Jewish. :)

                                                                                                                                                                                                                                                                                                                                                                                                                                            1. re: goodhealthgourmet
                                                                                                                                                                                                                                                                                                                                                                                                                                              chartreauxx Jun 28, 2013 12:15 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                              definitely bagel w/ lox cream cheese onion and capers. latkes w/ applesauce and sour cream YUM. love me some kugel, too... and since my family hails from the (now) czech republic and hungary, i also love the family secret recipe hungarian goulash.

                                                                                                                                                                                                                                                                                                                                                                                                                                            2. grampart May 19, 2013 10:57 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                              The dishes that qualify all come from my 100% Norwegian mother. Savory would have to be the meatballs and sweet is a 3-way tie with Norwegian pancakes (a sweet crepe), julekake (a Christmas bread), and krumkake (a kind of waffle cookie-see photo). My list of least favorite would be considerably longer.

                                                                                                                                                                                                                                                                                                                                                                                                                                              14 Replies
                                                                                                                                                                                                                                                                                                                                                                                                                                              1. re: grampart
                                                                                                                                                                                                                                                                                                                                                                                                                                                Florida Hound May 19, 2013 06:41 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                                From 3rd generation Norwegian-American:
                                                                                                                                                                                                                                                                                                                                                                                                                                                I was intrigued by the title of the thread, and started running through my taste-bud memories of any Norwegian dishes or goodies that stood out. None jumped out. Then I saw the picture that grampart posted of krumkakes! I had not gotten to them yet in my taste-bud memory game, but when I saw the picture, I immediately started salivating! So, grampart beat the rest of us to represent the Norse bunch on the boards, and grampart, I salute you. We make Norwegian pancakes, the thin roll-up kind, every few weekends, but we have not taken the time to make krumkake in a few years. We really should. (P.S. I love my Scandinavian heritage, hate hyphenated ethnic labels, but for the purposes of this kind of thread, the hyphen approach works OK.)

                                                                                                                                                                                                                                                                                                                                                                                                                                                1. re: Florida Hound
                                                                                                                                                                                                                                                                                                                                                                                                                                                  grampart May 20, 2013 06:12 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                                  Thanks for the "salute" my fellow squarehead! I think it's wonderful that you still make the Norske pannkaka so regularly. So, how does your family eat them? We used to use butter & sugar, a variety of jams/preserves, or fresh blueberries mixed right in the batter. I remember my Gramma Olsen (all 4'10" of her) standing at the stove working 3 or 4 cast iron pans at the same time and keeping track of whose turn it was to get the big one next. She also was the source for the Julekaka, krumkake, and other cookies that I can't come up with the names of right now.
                                                                                                                                                                                                                                                                                                                                                                                                                                                  Do you have the iron for making krumkake? I'm thinking of buying this electric one from Amazon. Good reviews and the price isn't too bad.
                                                                                                                                                                                                                                                                                                                                                                                                                                                  Do you remember a type of bread that I think was called gristle (?) bread. Nice crust and maybe a mix of wheat and light rye. We always ate it with Nokkelost cheese. I've been looking for a recipe for many years to no avail. We used to get it in a little Scandinavian deli in Eltingville on Staten Island called Tryon's and, once about 30 years ago, at Altamonte Mall in Florida.
                                                                                                                                                                                                                                                                                                                                                                                                                                                  Where did you grow up? My mother lived there in Staten Island and it seems there was quite a large Norwegian community centered around the Lutheran (of course) Church. That was a long time ago, but my mother (now 93 and still driving) can still tell great stories of her life back then.

                                                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: grampart