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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)

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  1. r
    rasputina RE: JenniferLopez May 19, 2013 10:16 AM

    chocolate cake


    2 Replies
    1. re: rasputina
      jrvedivici RE: rasputina May 20, 2013 06:46 AM

      I'm sorry I'm not sure what heritage is responsible for chocolate cake? Lol

      1. re: rasputina
        Goatjunky RE: rasputina May 23, 2013 05:59 PM

        so sorry for typos. at work.on phone

      2. Paprikaboy RE: JenniferLopez May 19, 2013 10:18 AM

        Steak and kidney pudding.
        Plum crumble and custard.

        1. juliejulez RE: JenniferLopez May 19, 2013 10:19 AM

          Whiskey and beer. I'm Irish and German :)

          Jk. My family never really made traditional dishes from either side. So I'm going to say tri tip. I grew up in Central CA and that's what we had at every special occasion growing up, cooked low and slow by my dad on the Weber.

          1 Reply
          1. re: juliejulez
            DuffyH RE: juliejulez May 20, 2013 05:45 AM

            Santa Maria bbq, yum! I loves me some tri-tip.

          2. suzigirl RE: JenniferLopez May 19, 2013 10:37 AM

            Since I am three different kinds of American Indian and five different nationalities to boot. This is a tough one. Caldo Verde or aka Portuguese kale soup and Indian fry bread

            2 Replies
            1. re: suzigirl
              lynnlato RE: suzigirl May 19, 2013 12:05 PM

              I got a big kick out of them selling caldo verde in the McDonald's in Portugal. :)

              1. re: lynnlato
                suzigirl RE: lynnlato May 19, 2013 12:32 PM

                No way! What a trip

            2. p
              pedalfaster RE: JenniferLopez May 19, 2013 10:38 AM

              I'm a So Cal rat (San Diego born and raised) and darned if I don't still love citrus. And avocado. Tastes best if you are still kind of salty and slightly sunburned after surfing all day.

              1. 1POINT21GW RE: JenniferLopez May 19, 2013 10:39 AM

                Being an American, I'd have to say macaroni and cheese.

                29 Replies
                1. re: 1POINT21GW
                  JenniferLopez RE: 1POINT21GW May 19, 2013 10:44 AM

                  You must be some type of ethnicity. Unless you're Native American, your ancestors must have immigrated here from some place.

                  1. re: JenniferLopez
                    MGZ RE: JenniferLopez May 19, 2013 12:06 PM

                    Even "Native American" ancestors immigrated here from some place.

                    1. re: MGZ
                      zed1984 RE: MGZ May 20, 2013 03:28 PM

                      i think after 30k years of habitation, we can safely say native peoples are in fact native peoples. otherwise no one, no state can claim any sort of legitimate heritage or physical border.

                      1. re: zed1984
                        MGZ RE: zed1984 May 21, 2013 05:37 AM

                        "[II]think after 30k years of habitation, we can safely say native peoples are in fact native peoples. otherwise no one, no state can claim any sort of legitimate heritage or physical border."

                        Yeah, the Europeans who came here had a great deal of respect for the legitimacy of the "states" and "borders" established over Thirty thousand years.

                        1. re: MGZ
                          zed1984 RE: MGZ May 22, 2013 08:17 AM

                          they absolutely didn't, but of course that doesn't mean that the original people of turtle island do not deserve recognition and respect for being the original inhabitants, having established many distinct civilizations and modes of governance. there are thousands of diverse ethno-linguistic and cultural groups each with their own conception of how they became on turtle island. you stated that they were 'immigrants,' but immigration is a more contemporary phenomenon that does not take into account the viable histories and ethnogenesis of native peoples- their 'context.' and neither reflects their distinct cultural modes and the interrelationships of linguistic and cultural groups. to imply they are 'immigrants' to a land they have inhabitated for many millenia- i find personally quite offensive.

                          1. re: zed1984
                            MGZ RE: zed1984 May 22, 2013 08:57 AM

                            Fair enough.

                        2. re: zed1984
                          Chowrin RE: zed1984 May 29, 2013 08:07 PM

                          Note: this excludes the Japanese from their own country. ;-)

                          1. re: zed1984
                            Vinnie Vidimangi RE: zed1984 Jun 18, 2013 12:26 PM

                            How about 3,500 years in Israel? Long enough? Who has a better claim?

                            1. re: Vinnie Vidimangi
                              smaki RE: Vinnie Vidimangi Jun 18, 2013 03:56 PM

                              The native Americans on west coast have been around over 10,000 years.

                        3. re: JenniferLopez
                          INDIANRIVERFL RE: JenniferLopez May 19, 2013 12:13 PM

                          Technically, Native Americans are the first immigrants.

                          1. re: INDIANRIVERFL
                            pedalfaster RE: INDIANRIVERFL May 19, 2013 12:32 PM

                            I don't think Martha Stewart's "Landbridge Cookbook" is out yet though. I'm guessing fish and sea creatures figured heavily?

                          2. re: JenniferLopez
                            mwhitmore RE: JenniferLopez May 19, 2013 12:24 PM

                            My Mom used to say 'I didn't think we were ethnic, I thought we were just normal!' WASPs are ethnically challenged, especially about food. I suppose the roast beef of Olde England would qualify.

                            1. re: JenniferLopez
                              1POINT21GW RE: JenniferLopez May 19, 2013 12:45 PM

                              My ancestors are from America.

                              How far back are you wanting to go? If you go back far enough, there are no native Germans, no native Italians, no native Mexicans, etc..

                              1. re: JenniferLopez
                                juliejulez RE: JenniferLopez May 19, 2013 04:37 PM

                                I know for me, on my dad's side, they all came in the mid 1800s... germans and scots irish. Any "family recipes" that came with them are long gone by now.

                                As for my mom's side, her grandfather came from Ireland when he was a teenager, alone and without his parents, so he didn't exactly bring along recipes from Ireland. So there are many of us out there who do not have "cultural heritage" dishes that were passed down.

                                1. re: JenniferLopez
                                  FriedClamFanatic RE: JenniferLopez May 20, 2013 08:52 PM

                                  Guess what? even "NATIVE" American Indians came over on the early boats or land bridges

                                  1. re: FriedClamFanatic
                                    PotatoHouse RE: FriedClamFanatic May 21, 2013 05:32 AM

                                    So abiogenesis could only (supposedly) happen in one specific place on Earth?

                                    1. re: PotatoHouse
                                      grampart RE: PotatoHouse May 21, 2013 05:45 AM

                                      Abiogenesis, huh? Too early in the day, I guess. Gave me a headache in the first few paragraphs. Maybe later....


                                      1. re: grampart
                                        FriedClamFanatic RE: grampart May 21, 2013 01:14 PM

                                        I suppose at some point you have to make a cut-off as to who/what is "original" .but I'll leave that to bigger theorists than myself

                                        1. re: FriedClamFanatic
                                          The Chowhound Team RE: FriedClamFanatic May 22, 2013 08:51 AM

                                          Folks, this debate about what constitutes an ethnicity and who immigrated where is really getting off-topic for Chowhound. Could we just let people identify their cultural heritage however they wish and get back to discussing food, please? Thanks!

                                          1. re: The Chowhound Team
                                            bulavinaka RE: The Chowhound Team May 22, 2013 10:15 AM

                                            Thank you. It's amazing how a well-meaning comfort-oriented thread can devolve.

                                            1. re: The Chowhound Team
                                              jrvedivici RE: The Chowhound Team May 22, 2013 10:22 AM

                                              Careful not to bring up turtle island.

                                              1. re: jrvedivici
                                                FriedClamFanatic RE: jrvedivici May 23, 2013 12:30 PM

                                                Turtle Island?....You mean turtles were the first? Did they serve Turtle Soup? Were they cannibals? In short, lighten up ppl and get back to the food at hand

                                              2. re: The Chowhound Team
                                                Vinnie Vidimangi RE: The Chowhound Team Jun 18, 2013 12:30 PM

                                                Ah come on! This isn't some kind of kosher requirement that you are enforcing. Don't be determined to make the board boring. Saving a life justifies even breaking the Sabbath.
                                                Nobody is better off if you swaddle the discussion.

                                                1. re: Vinnie Vidimangi
                                                  MGZ RE: Vinnie Vidimangi Jun 18, 2013 12:56 PM

                                                  You ever actually save a life?

                                                  1. re: MGZ
                                                    Vinnie Vidimangi RE: MGZ Jun 18, 2013 01:05 PM

                                                    Yes I did.

                                                    1. re: Vinnie Vidimangi
                                                      MGZ RE: Vinnie Vidimangi Jun 18, 2013 01:07 PM

                                                      Then, Vinnie, you should get it and not take it so lightly.

                                      2. re: JenniferLopez
                                        Wawsanham RE: JenniferLopez May 31, 2013 01:18 PM

                                        1point sees him/herself as American. That's perfectly legitimate. To what degree could you relate to what some of your ancestors ate 5-9 generations ago (depending how long ago they immigrated). Their culture/food is not really yours.

                                        1. re: Wawsanham
                                          The Professor RE: Wawsanham May 31, 2013 03:55 PM

                                          I agree. I you're more than3-4 generations removed from your immigrant ancestors, it's kind of silly to consider yourself in that ethnic group. Folks in that category would likely not even recognize some of their favorite dishes prepared in "native" fashion.

                                          Actually, American-Italian food is a damned good example of that.

                                      3. re: 1POINT21GW
                                        Bill Hunt RE: 1POINT21GW Jul 5, 2013 09:26 PM

                                        Hey, we did enjoy that too, right across the US border, in Mississippi. We considered it as a vegetable!


                                      4. yumyum RE: JenniferLopez May 19, 2013 10:46 AM

                                        Toast and marmite.
                                        Pork pies.
                                        Sausage rolls at Christmas.

                                        4 Replies
                                        1. re: yumyum
                                          justlizikaria RE: yumyum May 21, 2013 10:50 PM

                                          New Zealand huh?

                                          1. re: justlizikaria
                                            Harters RE: justlizikaria May 22, 2013 04:48 AM

                                            Or British. All classics in our shared culture.

                                            1. re: justlizikaria
                                              bulavinaka RE: justlizikaria May 22, 2013 07:10 AM

                                              Popular throughout parts of SoPac where Kiwis and Aussies spend time.

                                              1. re: justlizikaria
                                                Vinnie Vidimangi RE: justlizikaria Jun 18, 2013 12:34 PM

                                                No. More likely if vegemite rather than marmite. Pork is expensive and not so common , particularly in pies.
                                                I think.

                                            2. grampart RE: JenniferLopez 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 RE: grampart 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 RE: Florida Hound 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
                                                    Florida Hound RE: grampart May 20, 2013 04:00 PM

                                                    > Another "cultural heritage favorite," to keep with the OP's request: fattigmann, a Christmas fried dough cookie that is tied in a bow shape. Sometimes rolled in powdered sugar, sometimes not.

                                                    > The family roots are in Mandal, Norway, and we had many relatives or somehow-as-close-as-family in Brooklyn. My non-Norwegian mother (Welsh?) is the one from Staten Island. Our little part of the Norwegian immigration ended up in Westchester County, NY in the early 30s, if I have the story right. (Fast forward to the 1980s and I can say I have done my share of shopping at the Altamonte Mall, too.)
                                                    By the way, the last time we traveled up to your Georgia neighborhood, the Old Sautee Store wasn't nearly as Scandinavian-themed as years ago.

                                                    > We sometimes add a little lemon juice to the thin pancakes, sometimes cover them with whipped cream and grenadine (which the old folks would have called 'saft.') My wife loves the spoon on the lingonberries. Roll 'em up! or maybe butter, roll 'em and top with powdered sugar? And it has always been fun to initiate weekend guests to the whole roll- 'em- up technique.

                                                    > Krumkage Iron- looks good, and all the reviews I read seemed positive. We have the non-electric over-the-burner variety, and one of the reviewers wrote that the electric kind takes the guess-work out (re: time) and stops the tendency for the baker to burn fingers. I am puzzled- I love "modern conveniences" but never had a trouble with either guess work or burnt fingers. But maybe we would make krumkaker more often if we plugged in!

                                                    > I checked our collection of Norwegian cookcooks and didn't find anything close to gristle brod. So sorry. I ran across several wheat breads and rye breads.

                                                    > Grampart strikes again- with the mention of nokkelost! Mmmm, Good stuff! My favorite Norwegian cheese is the brown block Gjetost.

                                                    > And God's blessings on your mama- 93 and going strong! Wonderful.

                                                    1. re: Florida Hound
                                                      flavrmeistr RE: Florida Hound Jun 7, 2013 04:27 PM

                                                      Yes. Gjetost and hardtack. Rollmops (Swedish pancakes filled with fresh fruit and whipped cream). Creamed salt cod over boiled potatoes on Christmas Eve, which is so much tastier than it sounds. Potato sausage (drool). Smoked Chubb. Cardamom coffee. Gravlax. Glug. Yellow pea soup. Pickled herring with sour cream. Nordic soul food.

                                                      1. re: flavrmeistr
                                                        linguafood RE: flavrmeistr Jun 7, 2013 04:33 PM

                                                        How interesting that rollmops in Sweden is a sweet dish.

                                                        In Germany, it's usually a slice of pickled herring wrapped around a bit of pickle & pepper, all tacked together with a tiny toothpick.

                                                        Perfect hangover food.

                                                        1. re: linguafood
                                                          flavrmeistr RE: linguafood Jun 7, 2013 04:47 PM

                                                          My dad would do that--hot pickles rolled in pickled herring with a gallon jug of Canadian Ace lager. Sometimes with black bread and Limburger cheese, which would run everyone out of the house on a hot summer day.

                                                          I think in our house, anything rolled up and eaten with the fingers were rollmops.

                                                          1. re: flavrmeistr
                                                            Florida Hound RE: flavrmeistr Jun 8, 2013 11:06 AM

                                                            And for as long as I have been devouring the rolled pancakes that are loved by Scandanavians, I don't think I ever heard the term "rollmops." Mama was not a big one for slang. She thought the kids were cursing when we would even say "lousy." Rollmops- I will take note. Thanks.

                                                          2. re: linguafood
                                                            PHREDDY RE: linguafood Jun 9, 2013 04:46 AM

                                                            I buy them regularly as my no no food, have some in the fridge and going to eat one now!

                                                            1. re: PHREDDY
                                                              linguafood RE: PHREDDY Jun 9, 2013 08:37 AM

                                                              "no no food"?

                                                              1. re: linguafood
                                                                PHREDDY RE: linguafood Jun 17, 2013 07:34 AM

                                                                Food that is high in salt & purines....(trigers for my hypertension and gout)..therefore , No no.

                                                                1. re: PHREDDY
                                                                  linguafood RE: PHREDDY Jun 17, 2013 09:59 AM

                                                                  Ah, gotcha. My man's a fellow gout sufferer (altho allopurinol seems to have taken care of that for good).

                                                                  1. re: linguafood
                                                                    PHREDDY RE: linguafood Jun 30, 2013 06:38 AM

                                                                    Works for me too, but man some good herring???...love it...My BIL and I once had a taste off of avaliable herring in NYC....

                                                                    1. re: PHREDDY
                                                                      linguafood RE: PHREDDY Jun 30, 2013 10:40 AM

                                                                      I wish I could make it to the city before the Dutch herring festival is over, but I don't think it's gonna happen. Wah.

                                                  2. re: grampart
                                                    happybaker RE: grampart Jun 1, 2013 08:53 PM

                                                    Wow! I need that cookie!

                                                    My mom and I used to joke that we wished we could be Italian for the pizzelle cookies.

                                                    Now I now, we can add one more cookie, and nationality, to the list!

                                                  3. goodhealthgourmet RE: JenniferLopez 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 RE: goodhealthgourmet 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 RE: ipsedixit 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 RE: ipsedixit 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 RE: goodhealthgourmet 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 RE: goodhealthgourmet 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 RE: CindyJ 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 RE: goodhealthgourmet 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 RE: meatn3 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 RE: meatn3 May 21, 2013 01:22 PM

                                                                  Not of the Twelve Tribes - an admirer though - but no love for pastrami? :)

                                                                  1. re: bulavinaka
                                                                    meatn3 RE: bulavinaka 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 RE: meatn3 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 RE: bulavinaka 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 RE: meatn3 Jun 7, 2013 11:08 PM

                                                                          mmm.... Russ & Daughters...

                                                                          1. re: mariacarmen
                                                                            meatn3 RE: mariacarmen 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 RE: meatn3 Jun 14, 2013 08:32 PM

                                                                              Nice gift

                                                                2. re: goodhealthgourmet
                                                                  Wawsanham RE: goodhealthgourmet 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 RE: goodhealthgourmet 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. w
                                                                    wincountrygirl RE: JenniferLopez May 19, 2013 11:08 AM

                                                                    Potato Kugel
                                                                    Potato Knish

                                                                    1 Reply
                                                                    1. re: wincountrygirl
                                                                      mucho gordo RE: wincountrygirl May 19, 2013 04:04 PM

                                                                      WHAT!!! No kishke???

                                                                    2. t
                                                                      tacosandbeer RE: JenniferLopez May 19, 2013 11:33 AM

                                                                      Pieroghies - potato and cheese, with sauteed onions and sour cream.

                                                                      3 Replies
                                                                      1. re: tacosandbeer
                                                                        jpr54_1 RE: tacosandbeer 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 RE: jpr54_1 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 RE: PHREDDY Jun 9, 2013 07:34 AM

                                                                            Man, I'm hung over and tired, but that sounds fantastic to me!

                                                                      2. Candy RE: JenniferLopez 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. Njchicaa RE: JenniferLopez 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 RE: 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 RE: Njchicaa May 20, 2013 07:47 PM

                                                                              I love them- the photo is so interesting

                                                                          2. Jpan99 RE: JenniferLopez 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 RE: Jpan99 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. ipsedixit RE: JenniferLopez May 19, 2013 11:51 AM

                                                                              Sweet: White Sugar Sponge Cake

                                                                              Savory: Dumplings

                                                                              1. letsindulge RE: JenniferLopez 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. BeeZee RE: JenniferLopez 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 RE: BeeZee 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. linguafood RE: JenniferLopez 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 RE: linguafood 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 RE: Gastronomos May 20, 2013 01:30 PM

                                                                                        Well, I could probably eat half of your list for dinner tonight, too!

                                                                                        Polí orea.

                                                                                    2. MGZ RE: JenniferLopez 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 RE: MGZ May 19, 2013 12:06 PM

                                                                                        No bigos?

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

                                                                                                This idea is genius.

                                                                                                1. re: Wahooty
                                                                                                  MGZ RE: Wahooty 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 RE: MGZ 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 RE: grampart 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 RE: MGZ 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 RE: grampart 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 RE: MGZ 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 RE: goodhealthgourmet May 29, 2013 09:05 PM

                                                                                                              Hungarians do the poppyseed roll too...we call it "beigli "

                                                                                                              1. re: goodhealthgourmet
                                                                                                                MGZ RE: goodhealthgourmet May 30, 2013 03:13 AM

                                                                                                                Thanks, ghg. If you do come across it I'd love to see it.

                                                                                                                1. re: MGZ
                                                                                                                  goodhealthgourmet RE: MGZ 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 RE: goodhealthgourmet May 30, 2013 09:21 AM

                                                                                                                    As always, hat's off!

                                                                                                                2. re: goodhealthgourmet
                                                                                                                  HillJ RE: goodhealthgourmet 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 RE: HillJ 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 RE: goodhealthgourmet Jun 4, 2013 08:40 AM

                                                                                                                      I'd love to know myself, ghg.

                                                                                                          2. re: grampart
                                                                                                            biondanonima RE: grampart 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 RE: biondanonima Jun 2, 2013 07:54 AM

                                                                                                              ah- the heart burn and taste of schmaltz in chopped liver and perogis

                                                                                              2. re: MGZ
                                                                                                jeanmarieok RE: MGZ 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 RE: jeanmarieok 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 RE: MGZ May 19, 2013 12:29 PM

                                                                                                    Yeah, but you did include the lekvar. Folks forget about them.

                                                                                                    1. re: MGZ
                                                                                                      jeanmarieok RE: MGZ 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. i
                                                                                                  INDIANRIVERFL RE: JenniferLopez 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 RE: INDIANRIVERFL 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. Jay F RE: JenniferLopez 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. JayL RE: JenniferLopez 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. foodieX2 RE: JenniferLopez May 19, 2013 12:50 PM

                                                                                                        Portuguese sweet bread (masa sovada) and kale soup.

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

                                                                                                          I forgot about sweet bread. Yummy

                                                                                                        2. v
                                                                                                          vttp926 RE: JenniferLopez 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 RE: vttp926 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 RE: loodle 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. meatnveg RE: JenniferLopez May 19, 2013 01:07 PM

                                                                                                            Punjabi here:

                                                                                                            Savory - Anything tandoori
                                                                                                            Sweet - Jalebi or Rabri

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

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

                                                                                                              2 Replies
                                                                                                              1. re: Kalivs
                                                                                                                Rasam RE: Kalivs 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 RE: Kalivs 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. e
                                                                                                                  emptybelly RE: JenniferLopez 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. d
                                                                                                                    Dirtywextraolives RE: JenniferLopez May 19, 2013 02:59 PM

                                                                                                                    Lamb stuffed grape leaves

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

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



                                                                                                                        1. Veggo RE: JenniferLopez May 19, 2013 03:41 PM

                                                                                                                          Danish - pickled herring.

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

                                                                                                                              Savory: pyrohy and hotdish.

                                                                                                                              Sweet: bars.

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

                                                                                                                                Lutefisk ... Just kidding.

                                                                                                                                Real Swedish meatballs

                                                                                                                                1. c
                                                                                                                                  ceekskat RE: JenniferLopez May 19, 2013 04:19 PM

                                                                                                                                  Savory: Dosa, vada
                                                                                                                                  Sweet: jalebi

                                                                                                                                  1. scubadoo97 RE: JenniferLopez May 19, 2013 05:12 PM

                                                                                                                                    Fried kibbeh is the first thing that comes to mind

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


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

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

                                                                                                                                      2. Tripeler RE: JenniferLopez 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 RE: 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. Wahooty RE: JenniferLopez 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. kaleokahu RE: JenniferLopez 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. KaimukiMan RE: JenniferLopez 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. prima RE: JenniferLopez 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. PotatoHouse RE: JenniferLopez 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. Gio RE: JenniferLopez 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. Gastronomos RE: JenniferLopez 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 RE: Gastronomos May 20, 2013 06:18 AM

                                                                                                                                                        Holy smokes! You just listed my childhood. :)

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

                                                                                                                                                          It does already.

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

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

                                                                                                                                                            1. re: justlizikaria
                                                                                                                                                              Gastronomos RE: justlizikaria 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 RE: Gastronomos 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 RE: Harters 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 RE: prima 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. n
                                                                                                                                                            nancyl126 RE: JenniferLopez 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. CocoaChanel RE: JenniferLopez 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 RE: CocoaChanel May 20, 2013 07:11 PM

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

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

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

                                                                                                                                                                      1. re: prima
                                                                                                                                                                        justlizikaria RE: prima 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 RE: justlizikaria 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 RE: justlizikaria 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 RE: CocoaChanel May 22, 2013 07:48 PM


                                                                                                                                                                  2. c
                                                                                                                                                                    cleobeach RE: JenniferLopez 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 RE: cleobeach 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. pinehurst RE: JenniferLopez May 20, 2013 07:11 AM

                                                                                                                                                                      Braciole/involtini for savory.

                                                                                                                                                                      Tarte au sucre for sweet.

                                                                                                                                                                      1. jrvedivici RE: JenniferLopez 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. alliegator RE: JenniferLopez 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 RE: alliegator May 20, 2013 08:25 AM

                                                                                                                                                                            That looks terrific.

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

                                                                                                                                                                                    You wouldn't want any oozy cheese goodness escaping.

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

                                                                                                                                                                                        Fried cheese and alcohol in Prague. Sounds like heaven.

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

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

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

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

                                                                                                                                                                                    Hahaha. Couldn't resist.

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

                                                                                                                                                                                      Good one!

                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                        alliegator RE: linguafood 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. NonnieMuss RE: JenniferLopez 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. melpy RE: JenniferLopez 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. arashall RE: JenniferLopez 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 RE: arashall 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. u
                                                                                                                                                                                            Unraveled RE: JenniferLopez 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. JungMann RE: JenniferLopez 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. fldhkybnva RE: JenniferLopez 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 RE: fldhkybnva 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 RE: JayL 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. c
                                                                                                                                                                                                  ChervilGeorge RE: JenniferLopez 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. n
                                                                                                                                                                                                    NattyP RE: JenniferLopez 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. EWSflash RE: JenniferLopez 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. v
                                                                                                                                                                                                        Vidute RE: JenniferLopez 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 RE: Vidute May 29, 2013 07:52 PM

                                                                                                                                                                                                          I need to make that this weekend!

                                                                                                                                                                                                          1. re: fara
                                                                                                                                                                                                            Vidute RE: fara 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. l
                                                                                                                                                                                                          loodle RE: JenniferLopez 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. o
                                                                                                                                                                                                            ola RE: JenniferLopez 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 RE: ola 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. n
                                                                                                                                                                                                              NorthEncantoGirl RE: JenniferLopez 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 RE: NorthEncantoGirl 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 RE: NorthEncantoGirl 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 RE: arashall 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. f
                                                                                                                                                                                                                  FriedClamFanatic RE: JenniferLopez 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 RE: FriedClamFanatic 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 RE: FriedClamFanatic 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 RE: FriedClamFanatic 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 RE: Harters 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 RE: Gio 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 RE: Gio 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 RE: Harters Jun 1, 2013 12:22 PM

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

                                                                                                                                                                                                                        2. b
                                                                                                                                                                                                                          bigDADee RE: JenniferLopez 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 RE: bigDADee 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 RE: NorthEncantoGirl 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 RE: bigDADee 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 RE: bigDADee 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 RE: bigDADee May 21, 2013 10:33 AM

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

                                                                                                                                                                                                                                1. re: bigDADee
                                                                                                                                                                                                                                  MysticYoYo RE: bigDADee 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. kitchengardengal RE: JenniferLopez May 21, 2013 02:55 AM

                                                                                                                                                                                                                                  Stuffed cabbage

                                                                                                                                                                                                                                  Cucumbers in sour cream

                                                                                                                                                                                                                                  Homemade corned beef

                                                                                                                                                                                                                                  1. Bivalve88 RE: JenniferLopez 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. h
                                                                                                                                                                                                                                      Harters RE: JenniferLopez 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. EM23 RE: JenniferLopez 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. a
                                                                                                                                                                                                                                          atcpa RE: JenniferLopez 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.

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                                                                                                                                                                                                                                          1. re: atcpa
                                                                                                                                                                                                                                            grampart RE: atcpa 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. s
                                                                                                                                                                                                                                            Steve RE: JenniferLopez May 21, 2013 10:38 AM

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

                                                                                                                                                                                                                                            1. smaki RE: JenniferLopez 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. Will Owen RE: JenniferLopez 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. inaplasticcup RE: JenniferLopez 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 RE: inaplasticcup May 21, 2013 12:31 PM

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

                                                                                                                                                                                                                                                    Me too!

                                                                                                                                                                                                                                                  2. Ruthie789 RE: JenniferLopez May 21, 2013 03:30 PM

                                                                                                                                                                                                                                                    Irish soda bread.

                                                                                                                                                                                                                                                    1. drongo RE: JenniferLopez 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. n
                                                                                                                                                                                                                                                        nursesara RE: JenniferLopez 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 RE: nursesara 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 RE: goodhealthgourmet 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 RE: PHREDDY 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 RE: scubadoo97 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 RE: PHREDDY 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 RE: scubadoo97 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 RE: PHREDDY Jun 28, 2013 01:37 PM

                                                                                                                                                                                                                                                                      Cool beans Phreddy.

                                                                                                                                                                                                                                                        2. s
                                                                                                                                                                                                                                                          sandylc RE: JenniferLopez 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 RE: sandylc 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 RE: juliejulez 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 RE: DuffyH 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 RE: Gio May 22, 2013 09:55 AM

                                                                                                                                                                                                                                                                  Here it is;


                                                                                                                                                                                                                                                          2. Crockett67 RE: JenniferLopez 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. l
                                                                                                                                                                                                                                                              lagatta RE: JenniferLopez 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. f
                                                                                                                                                                                                                                                                fickle RE: JenniferLopez 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. a
                                                                                                                                                                                                                                                                  adrienne156 RE: JenniferLopez 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 RE: adrienne156 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 RE: Sal Vanilla 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 RE: adrienne156 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 RE: Sal Vanilla 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 RE: adrienne156 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 RE: Sal Vanilla 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 RE: 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 RE: Sal Vanilla 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 RE: adrienne156 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 RE: Sal Vanilla 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 RE: JungMann 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 RE: pine time 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 RE: JungMann 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 RE: pine time Jul 31, 2013 06:44 PM

                                                                                                                                                                                                                                                                                        My mum does this, too.

                                                                                                                                                                                                                                                                                        1. re: pine time
                                                                                                                                                                                                                                                                                          JungMann RE: pine time 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 RE: JungMann 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 RE: adrienne156 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 RE: adrienne156 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 RE: Rasam 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 RE: adrienne156 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 RE: Rasam 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 RE: Rasam Jun 4, 2013 06:03 PM

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

                                                                                                                                                                                                                                                                                2. MissBubbles RE: JenniferLopez 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. Sra. Swanky RE: JenniferLopez 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 RE: Sra. Swanky 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 RE: Sra. Swanky 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 RE: goodhealthgourmet May 23, 2013 02:28 PM

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

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                                                                                                                                                                                                                                                                                            ohmyyum RE: goodhealthgourmet May 23, 2013 04:51 PM

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

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                                                                                                                                                                                                                                                                                              goodhealthgourmet RE: ohmyyum 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.)

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                                                                                                                                                                                                                                                                                                PHREDDY RE: goodhealthgourmet 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 RE: goodhealthgourmet 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. RUK RE: JenniferLopez 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.

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                                                                                                                                                                                                                                                                                              schrutefarms RE: JenniferLopez May 22, 2013 09:58 AM

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

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                                                                                                                                                                                                                                                                                                fldhkybnva RE: schrutefarms May 22, 2013 10:01 AM

                                                                                                                                                                                                                                                                                                Do you have a favorite recipe?

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                                                                                                                                                                                                                                                                                                  schrutefarms RE: fldhkybnva 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!

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                                                                                                                                                                                                                                                                                                    goodhealthgourmet RE: fldhkybnva May 22, 2013 04:42 PM

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

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

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

                                                                                                                                                                                                                                                                                                2. q
                                                                                                                                                                                                                                                                                                  Querencia RE: JenniferLopez 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.)

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                                                                                                                                                                                                                                                                                                    suzigirl RE: Querencia 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

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                                                                                                                                                                                                                                                                                                      pine time RE: Querencia 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)

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                                                                                                                                                                                                                                                                                                        JayL RE: pine time 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.

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                                                                                                                                                                                                                                                                                                          pine time RE: JayL 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.

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                                                                                                                                                                                                                                                                                                      Sal Vanilla RE: JenniferLopez 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.

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                                                                                                                                                                                                                                                                                                      1. re: Sal Vanilla
                                                                                                                                                                                                                                                                                                        MGZ RE: Sal Vanilla 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?

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                                                                                                                                                                                                                                                                                                        ellabee RE: JenniferLopez May 22, 2013 05:51 PM

                                                                                                                                                                                                                                                                                                        Cornbread with apple butter.

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

                                                                                                                                                                                                                                                                                                        And watermelon pickles.

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

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

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                                                                                                                                                                                                                                                                                                            ellabee RE: 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. ursy_ten RE: JenniferLopez 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.

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                                                                                                                                                                                                                                                                                                              gembellina RE: ursy_ten 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...

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                                                                                                                                                                                                                                                                                                                ursy_ten RE: gembellina 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. meatn3 RE: JenniferLopez 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!

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                                                                                                                                                                                                                                                                                                                grampart RE: meatn3 May 23, 2013 10:29 AM

                                                                                                                                                                                                                                                                                                                I second that emotion!

                                                                                                                                                                                                                                                                                                              2. The Professor RE: JenniferLopez 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.

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                                                                                                                                                                                                                                                                                                                1. re: The Professor
                                                                                                                                                                                                                                                                                                                  Sal Vanilla RE: The Professor 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.

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                                                                                                                                                                                                                                                                                                                  Goatjunky RE: JenniferLopez 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)

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                                                                                                                                                                                                                                                                                                                    Sal Vanilla RE: Goatjunky 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. SevyF RE: JenniferLopez 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

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                                                                                                                                                                                                                                                                                                                      suzigirl RE: SevyF 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. j
                                                                                                                                                                                                                                                                                                                      jpc8015 RE: JenniferLopez May 24, 2013 03:23 AM

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

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                                                                                                                                                                                                                                                                                                                        MarkS83 RE: JenniferLopez 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! :)

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                                                                                                                                                                                                                                                                                                                          fara RE: JenniferLopez 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. RochCusine RE: JenniferLopez 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. MOREKASHA RE: JenniferLopez May 30, 2013 04:04 AM

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

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                                                                                                                                                                                                                                                                                                                                PHREDDY RE: MOREKASHA Jun 28, 2013 12:28 PM

                                                                                                                                                                                                                                                                                                                                Oy..the mamaliga with schmaltz!!!!

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                                                                                                                                                                                                                                                                                                                                foodslut RE: JenniferLopez 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...)

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                                                                                                                                                                                                                                                                                                                                  The Professor RE: foodslut 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.

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                                                                                                                                                                                                                                                                                                                                  t19103 RE: JenniferLopez 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).


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                                                                                                                                                                                                                                                                                                                                    goodhealthgourmet RE: t19103 May 30, 2013 07:36 PM

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

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                                                                                                                                                                                                                                                                                                                                    jjw RE: JenniferLopez 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.

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

                                                                                                                                                                                                                                                                                                                                          Actually, it's knöpfle.

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                                                                                                                                                                                                                                                                                                                                            goodhealthgourmet RE: linguafood 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 RE: goodhealthgourmet Jun 4, 2013 08:52 AM


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                                                                                                                                                                                                                                                                                                                                                John E. RE: goodhealthgourmet 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.

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                                                                                                                                                                                                                                                                                                                                                  jjw RE: John E. 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 RE: John E. 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 RE: goodhealthgourmet Jun 4, 2013 03:45 PM

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

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

                                                                                                                                                                                                                                                                                                                                                          yes i did mean pogroms

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                                                                                                                                                                                                                                                                                                                                                            jpr54_1 RE: 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. RE: goodhealthgourmet 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 RE: John E. Jun 5, 2013 12:14 PM

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

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

                                                                                                                                                                                                                                                                                                                                                                after googling volga germans i found several good articles



                                                                                                                                                                                                                                                                                                                                                                1. re: John E.
                                                                                                                                                                                                                                                                                                                                                                  jpr54_1 RE: John E. 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

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                                                                                                                                                                                                                                                                                                                                                                  prima RE: jpr54_1 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. RE: jjw 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 RE: John E. Jun 2, 2013 12:05 PM

                                                                                                                                                                                                                                                                                                                                                        Bierock/borak sounds like something I must try!

                                                                                                                                                                                                                                                                                                                                                        1. re: The Professor
                                                                                                                                                                                                                                                                                                                                                          John E. RE: The Professor 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 RE: John E. Jun 7, 2013 07:56 PM

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

                                                                                                                                                                                                                                                                                                                                                        2. re: John E.
                                                                                                                                                                                                                                                                                                                                                          jjw RE: John E. 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. RE: jjw 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.

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                                                                                                                                                                                                                                                                                                                                                        happybaker RE: JenniferLopez 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. jpr54_1 RE: JenniferLopez Jun 2, 2013 08:03 AM

                                                                                                                                                                                                                                                                                                                                                          Where are the Sephardim?

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

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                                                                                                                                                                                                                                                                                                                                                            scubadoo97 RE: jpr54_1 Jun 2, 2013 09:15 AM

                                                                                                                                                                                                                                                                                                                                                            SY here

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                                                                                                                                                                                                                                                                                                                                                            Roland Parker RE: JenniferLopez 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.

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                                                                                                                                                                                                                                                                                                                                                              walker RE: Roland Parker 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.

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                                                                                                                                                                                                                                                                                                                                                              Bunson RE: JenniferLopez 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.

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                                                                                                                                                                                                                                                                                                                                                                JAB RE: Bunson Jun 4, 2013 01:14 PM

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

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                                                                                                                                                                                                                                                                                                                                                                hajenkatt RE: JenniferLopez 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!!

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                                                                                                                                                                                                                                                                                                                                                                  flavrmeistr RE: JenniferLopez 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.

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

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

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

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                                                                                                                                                                                                                                                                                                                                                                    Georgia Strait RE: JenniferLopez Jun 7, 2013 07:48 PM

                                                                                                                                                                                                                                                                                                                                                                    marmite (NOT vegemite)
                                                                                                                                                                                                                                                                                                                                                                    sockeye salmon fresh and done right

                                                                                                                                                                                                                                                                                                                                                                    1. mariacarmen RE: JenniferLopez 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=salte...

                                                                                                                                                                                                                                                                                                                                                                      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!

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

                                                                                                                                                                                                                                                                                                                                                                        Anticuchos and chirimoya. :))))

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

                                                                                                                                                                                                                                                                                                                                                                          Arepas arepas arepas!

                                                                                                                                                                                                                                                                                                                                                                        2. NanaMoussecurry RE: JenniferLopez Jun 8, 2013 11:14 AM

                                                                                                                                                                                                                                                                                                                                                                          Cacoula, and pasteis de nata

                                                                                                                                                                                                                                                                                                                                                                          1. Matt H RE: JenniferLopez 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

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                                                                                                                                                                                                                                                                                                                                                                              t19103 RE: Matt H Jul 24, 2013 07:21 PM

                                                                                                                                                                                                                                                                                                                                                                              Thumbs up fellow Yardie!

                                                                                                                                                                                                                                                                                                                                                                              1. re: Matt H
                                                                                                                                                                                                                                                                                                                                                                                Shrinkrap RE: Matt H 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. DoobieWah RE: JenniferLopez Jun 14, 2013 10:23 AM

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

                                                                                                                                                                                                                                                                                                                                                                                Guinness Stout.

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                                                                                                                                                                                                                                                                                                                                                                                  Florida Hound RE: DoobieWah 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.)

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                                                                                                                                                                                                                                                                                                                                                                                  Michigander RE: JenniferLopez 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.

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                                                                                                                                                                                                                                                                                                                                                                                    PHREDDY RE: Michigander 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. Naco RE: JenniferLopez Jun 17, 2013 07:27 AM

                                                                                                                                                                                                                                                                                                                                                                                    American/Southern here.

                                                                                                                                                                                                                                                                                                                                                                                    Collards and banana pudding.

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                                                                                                                                                                                                                                                                                                                                                                                      Vinnie Vidimangi RE: JenniferLopez 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!

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                                                                                                                                                                                                                                                                                                                                                                                        beethoven RE: JenniferLopez Jun 23, 2013 07:37 PM

                                                                                                                                                                                                                                                                                                                                                                                        Shoo-fly pie and scrapple!

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                                                                                                                                                                                                                                                                                                                                                                                          nosh RE: JenniferLopez 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).

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                                                                                                                                                                                                                                                                                                                                                                                            PHREDDY RE: nosh Jun 24, 2013 04:27 PM

                                                                                                                                                                                                                                                                                                                                                                                            you forgot as above...Chopped Liver?

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                                                                                                                                                                                                                                                                                                                                                                                              nosh RE: PHREDDY Jun 26, 2013 01:25 PM

                                                                                                                                                                                                                                                                                                                                                                                              Hate chopped liver -- yucchh!

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

                                                                                                                                                                                                                                                                                                                                                                                          2. smaki RE: JenniferLopez 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.

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                                                                                                                                                                                                                                                                                                                                                                                              FriedClamFanatic RE: JenniferLopez 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!

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

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

                                                                                                                                                                                                                                                                                                                                                                                              2. Teague RE: JenniferLopez 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.

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                                                                                                                                                                                                                                                                                                                                                                                                  Gastronomos RE: Teague Jun 24, 2013 08:32 PM

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


                                                                                                                                                                                                                                                                                                                                                                                                  1. re: Gastronomos
                                                                                                                                                                                                                                                                                                                                                                                                    Teague RE: Gastronomos 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 RE: Teague 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.

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                                                                                                                                                                                                                                                                                                                                                                                                      thefamilychef RE: flavrmeistr 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 RE: flavrmeistr 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. ritabwh RE: JenniferLopez Jun 24, 2013 08:41 PM

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

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                                                                                                                                                                                                                                                                                                                                                                                                        Tripeler RE: ritabwh Jun 27, 2013 04:02 AM

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

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

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

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

                                                                                                                                                                                                                                                                                                                                                                                                              i say: the stinkier the better. :-)

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                                                                                                                                                                                                                                                                                                                                                                                                        wyogal RE: JenniferLopez Jun 25, 2013 04:30 AM

                                                                                                                                                                                                                                                                                                                                                                                                        Swedish meatballs

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                                                                                                                                                                                                                                                                                                                                                                                                          joonjoon RE: JenniferLopez 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_(...

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

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                                                                                                                                                                                                                                                                                                                                                                                                            MonMauler RE: JenniferLopez 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.

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                                                                                                                                                                                                                                                                                                                                                                                                              expfcwintergreen RE: JenniferLopez 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. Shrinkrap RE: JenniferLopez 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. Bill Hunt RE: JenniferLopez 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.


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

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

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

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

                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: Veggo
                                                                                                                                                                                                                                                                                                                                                                                                                        Bill Hunt RE: Veggo 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 RE: Tripeler Jul 6, 2013 07:53 PM

                                                                                                                                                                                                                                                                                                                                                                                                                        Probably SpellCheck at work?


                                                                                                                                                                                                                                                                                                                                                                                                                    2. JayL RE: JenniferLopez 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 RE: JayL 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 RE: MGZ 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 RE: JayL Jul 7, 2013 12:30 AM

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

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

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

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

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

                                                                                                                                                                                                                                                                                                                                                                                                                              1. re: Chemicalkinetics
                                                                                                                                                                                                                                                                                                                                                                                                                                Tripeler RE: Chemicalkinetics 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 RE: Tripeler 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 RE: Tripeler 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 RE: JayL 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 RE: Bill Hunt 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. RE: JayL 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 RE: John E. 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 RE: flavrmeistr Jul 11, 2013 05:38 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                      In Maine, too.

                                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: flavrmeistr
                                                                                                                                                                                                                                                                                                                                                                                                                                        DuffyH RE: flavrmeistr 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