Favorite Ethnic Food

“Bear, that pizza pic looks more like real neoplitan pizza. I make my own neopolitan pizza, but haven't since I've been in WA. You can buy pizza dough from a pizzeria if you don't want to make your own dough or even get it from a bakery where they can sell you semolina dough if you prefer.

pink, I like the smoked deli hams. Parma prosciutto is off the wall expensive.

My recipe for meatballs/meatloaf:

1 pound beef chopmeat
1 egg
1/4-1/2 cup grated locatelli romano cheese
1/2 or more of Italian flavored breadcrumbs
bread - wet, then gently squeeze
parlsey
salt/pepper

Sometimes I'll add carmelized grated onion that was cooked in olive oil. The wet bread is to make the meatballs soft. I used to fry them, but my sister turned me onto the oven method of 450 degrees for 10-15 min, then finish cooking in sauce, but then may be already done, but finishing them off in the sauce gives the sauce flavor.”

“I never liked Menudo's music either. Something about teenie bopper bands.


Yeah, both trips were wonderful experiences. The took place less than a month apart. The church trip was better because of the freedom. We could go anywhere we wanted, within reason, during free time provided there were 4 of us together. We had a full free day in NYC. We also had almost a full free day in DC. It was mainly groups of 4-8 folks doing whatever they wanted. The school trip was much more regimented. It pretty much had to be though.

My wife was a year behind me in HS. He class did lots of things differently than ours. They didn't go to the service academies, but they did go to the Amish Country and either Charleston or Savannah. Our group also did Williamsburg. I left that one out.”

“Not much of a chicken/duck feet fan either-- too much trouble for too little food....

I had menudo once-- since tripe is something my family has grown up (isn't it also called "chitterling's" (sp?)) I didn't mind it too much... but I think I prefer it stir-fried to being in a soup, though.

I've even tried haggis once... very interesting. Kind of tasted like chopped liver in oatmeal stuffing...don't know how authentic it was, but it was during an equinox party and my friend had invited all of her bagpiper friends-- imagine 3 bagpipers and a lot of beer!! What fun!


But dayhiker-- do you like Ricky Martin? hee hee....”

“I though tripe was the stomach? Chitlins is the intestines. They apparently smell wonderful while being cooked, lol...”

“nigal...yupp that's it. you spelled it wrong..it's really spelled "spätzle". u cook them in salt water.

smiley...ask me and i'll try to answer.
schnitzel is great, my kids love it...but I think I had about all the schnitzel i can stand. LOL



another one of my favorite meals are the greek stuffed wineleafes. I make them myself. they are soooo good!
last edited: 12/14/04 2:38:34 PM”

“WTF y'all, time to go home.

Bon Appetit !!”

“Spaetzle is potato dumplings, right?”

“Oops, we started talking about eating guts, and MarkO has to go!”

“Thinkbubelz's grandma makes

Halushkes and Galumpkes and Kolachkes
(sorry, I have no idea how to spell them!!!)

one is a small potato dumpling cooked with cabbage,

one is a meat stuffed cabbage
and the other are nut-filled cookies...

They are traditional Slovak recipes....

(sorry for the bad spellings!) but they are very delicious!

The cookies are made with lard and ground walnuts, so you KNOW that they taste fantastic...

Sadly, at 95, she doesn't cook any more-- I'm not sure if we have the recipes (except for the Kolachkes.)”

“Dang, Pinkbubelz, you're making me hungry for all the goodies we used to get in Hamtramck! Argh!”

“chitterlings is the upscale way to say chittlins.”

“another one of my favorite meals are the greek stuffed wineleafes. I make them myself. they are soooo good!
last edited: 12/14/04 3:38:34 PM”
Gemini
3:37:18 PM
12/14/04

Dolmades(sp)?”

“Unless your'e downwind from an SC chitterling festival. Blargh.”

“Too many....can't decide.

Even if I have one....and I have to eat it every meal, for the rest of my life....eventually I'll get sick of it.”

“LOL... Stanlee-- you mean like what the guy did in "Supersize Me"?”

“bearmagnet,yes that's it. I Love them.

bit...no, spaetzle are noodles. Potato dumplings are called "knodel" it's actually a bavarian speciality.

spaeztle are a schwabisch speciality.

i know that because my dad is from the bavarian area, and I am from the schwaebisch area.


ewwwwww.....i so refuse to cook chittlings, or however to call that crap. I smelled them once and went outside to puke. so i was preg at the time, but still...nasty... even the thought of it makes me get goosebumps. yuck
last edited: 12/14/04 5:50:56 PM”

“Bitpusher, Tripe is a cow's stomach, and not very pretty I might add. I think my mom cooks it in sauce. I don't eat it.

Gnocchi is the Italian word for potato dumplings that are about the size of a date. Spaetzle (sp?) is a flour based liquid that is put through a strainer of some type, so that it comes out in thin drippings that drip into the soup. I haven't had that yet, but it sounds great.

My hubby likes rouladen and makes it himself. That's German. It's a flat piece of meat that has bacon, mustard and a pickle in the middle. It gets rolled up, browned, then cooked in a liquid that turns into a sauce for it, or atleast that one way I've heard of it being done. Hubby just rolls it and cooks it in a pan in the oven. It sounds almost like what Italians call a brociole, which is a flat meat with breadcrumbs, cheese, and garlic, rolled, browned and cooked in tomato sauce.”

“I haven't had Dolmades since I left Rochacha. I'm a gettin a hankerin for some Souvlaki, dolmades and baklava.”

“baklava...what was that again? wsn't that some apple nut filled sort of thing? really sweet, but really good?? I think i have never eaten that in Germany. I think ate it on one of those greek festivals here in the US though

I had souvlaki the last time i was in germany...it's been a while. My favorite restaurants in germany are greek restaurants. I love greek food.

I make the best greek salad in SC.at least that's what they tell me. :)


so yeah...i guess sushi and greek food. my ultimate fav foods.

u greek BM?


and Lipstick...that's exactelly how i make my rouladens. he must have the recipe from the are were I was born. A friend of mine makes them completely different. She was born in a different area.

the spaetlze are a homemade noodle. I made them all the time. you can either use a special machine for it,or you can cut them with a knife... (hard to explain) either way they are good. they are much better if u use german flour. Not sure what it is about the american flour that makes the noodles taste and look so different.
last edited: 12/14/04 7:25:52 PM”

“Never exit the freeway if you're in New Jersey and you pass a sign that says "City of Newark". Paying the extra toll will cost you much less then what will become of your car at the first red light you come across (LOL). Did you know that late at night, you're actually allowed to blow red lights (after yielding) if you don't feel safe stopping? Now that's a bad neighborhood...

But I digress. Now, what were we talking about? Oh yes, ethnic foods. I'm surprised at the severe lack of Eastern European foods on this thread.

How about potato and sauerkraut pierogies with some sour cream? (Ukraine, Poland, Slovakia)

How about some roast duck with steamed cabbage (zeli) and steamed dumpling (knedlik)? (Czech Republic)

How about some potato dumplings (halusky) with goat cheese (bryndza) and chopped up fried bacon? (Slovakia)

This last one is a bit more of an acquired taste, but there's the ultra-zesty cattle-tripe soup (Drstkova). (Czech Republic).

Oh yeah, and for those of you who seem to have trouble keeping up with the ever-changing European geography, Czech Republic and Slovakia used to make up Czechoslovakia (dissolved 1993), and Ukraine was part of the USSR (dissolved 1991).”

“apple nut filo dough and honey - sweet as hell. More of a chocolate person but had a hard time resisting baklava.”

“How about some chopped-up pork, simmered on its own juices, with sour cream, sauerkraut, and paprika, and served with steamed dumplings (Szegedinsky Gulasz)? (Hungary)”

“If I recall correctly, Hungarian paprika, unlike others, has an actual kick to it.”

“Reading this makes me so hungry....

anyone like good sour kraut and polish sausage...”

“okay...that's it...we are getting married...
heeeheee....
i love chocoloate, but i like the real dark semi sweet chocoloate best...
okay..now i am hungry...(someone keep me from the halloween canday please)


PS...the read hungarian gulasch is so totally different then the american hamburger meet gulash... love it!!

onnsey.. i like ourcraut and polish...but don't eat it as much.
as a matter of fact i don't eat lot of those foods much...ya know got to watch what ya eat. yada yada yada...

i do eat the greek salad and sushi alot though...i practically live of that stuff.
must be real greek feta cheese though. :)

okay..iam really hungry now.”

“I'll stand up for the Flemish...

My grandfather, we all called him "puh-puh", well, he used to keep a pigeon coop in his backyard. Every once in a while he'd head back there, take one and pop off its head.

Then, he'd take some really good beer and cook the thing with some onions, raisins/plums.

Squab. It was delicious. I grew up with it.

Now, I visit my fiance's Czech/Bohemian family and I get plutski (sp?), which is basically sauerkraut baked into thin mats and heavily salted. They also eat - get this - raw beef. I went to a graduation. And people just took hunks of ground beef off the pile.

For Thanksgiving, I had to avoid the pig's feet. But they are dairy farmers and eat whatever can be eaten.

Finally, this is the time of year for the annual muskrat dinners in the town I grew up in, Monroe, MI. It is a very Catholic old French town. Well, the original settlers made a deal with the local church authorities. If it swam, it was considered a fish. So, the Catholics in the area ate muskrat on Fridays.

Well, they still eat muskrat. I have nimbly avoided that over the years.”

“RL, I'm not to sure about the "plutski", but it does sound familiar. Is that what that is?

Hungarian paprika is the #2 zestiest spice in my kitchen, second only to curry. Yes, it beats out the oregano, basil, and ginger.

Mmmm...sushi...gotta have the roll though. Can't do sashimi...”

“can't do sashimi? dang PS what's up with you?? I can do both...actually do like the rolls better though, but gots to be the raw fish.. i like crab and shrimp very much, but not on my sushi... sushi got to be raw!!

oh man, i am hungry”

“Gemini, hubby got his recipe for rouladen from a German acquaintance. I had veal Tiffany, I believed it was called in a German restaurant. It was breaded and fried thin veal with ham and cheese on top, like the Italian version of Saltimboca, which has proscuitto (Italian cured ham) and mozzarella.

I have only seen spaetzle made by pouring batter through a sieve on the food channel. I've never seen it in dough form.”

“250 g flour
2 eggs
1 tsp salt
1/8 Liter water

you may call it batter, but it is dough. (in germany we refer to it as "spätzle teig" meaning "spätzle dough"

it doesn't matter anyway. the normally use a wet woodboard and put the dough on the board, then with knife like thingy..you sort of slide and cut the dough into the hot salt water...

you should try it one day. not much that you have to through away if it doesn't work out. LOL”

“Gemini, I wrote down the recipe. I say batter, because it's fluid. On tv, they pour the batter in a sieve and hold it over the soup and it comes out through the holes and it cooks in tiny thin small pieces. Making it your way with bigger pieces sounds nicer.

I do have the tv on a lot, like the food channel and CNN and movies. Sometimes it's just background noise, because I'm on the computer or reading. My hubby was laughing at me last night in bed, because I had on headphones so he couldn't hear the tv as he slept AND I had on my camping headlamp to read with at the same time.”

“Nigal, I cooked two huge meatloafs in a pan with red sauce in the oven at 375 degrees and it was done in 45 minutes. You are cooking your meatballs too long. Tomorrow, I will put mozzarella on the meatloaf and put it on bread for a hero.”

“There was an ethnic movement in my bathroom this morning. Kung Pao!”

“Baklava is filled with honey and nuts. No apples.

Nigal, my meatball recipe calls for broiling them. It takes about ten to fifteen minutes to cook them and then they go into the sauce.”

“Whoa bbw, did you have to subdue it?

I make a mean Italian Wedding Soup.”

“I'll try the meatballs different next time. They weren't over done though at 350 for 45 minutes. I normally start checking them at 30 minutes. I like a nice firm ball. The secret is in the browning. I brown them to a crust so it locks in the juices. This way they are never dry.”

“We had rather mild "New Orleans" style last night. It was flavorful, but not hot and spicy. The leftover salmon "Royale" with red beans and rice was excellent for breakfast though.”

“what did i eat last night?? Oh...that's right I had a glas of wine,and a piece of chocoloate. lol. so I skippt on dinner and had a low fat cereal instead. damn...that sucks...i need to eat something good. lol

who's cooking??”

“Anyone ever eat "baluts"?”

“Stanlee can't decide because he lives in Montreal and can eat just about every cuisine on the planet withing walking distance.

Gemini, do you make schnitzel with pork or veal?

I like to cook Sze-Tchouan (hot and sour soup is my specialty) and Indian food.

I used to do a lot of cuisine bourgeoise, but I've been eating Mediterranean (mostly Greek and on the grill) a lot lately.”

“BTW, I'd like a cok-off with Gemini (another Ithaca car camping cook-off, anyone? - I'm still licking my wounds from my humiliation at the last one) - Greek salad is another specialty of mine.

BTW, everyone down there. If you ever visit Montreal, go to a good market (Marché central is near down town) and buy the real Brie, Camembert, Parmagian, Feta, et c. that you're not allowed to eat in your country. You might never go back.

(Just a little Canuck gloating) like the Austrian 'Besser bei uns' that drives the Germans crazy.”

“Phantom Soul,
you must have missed my posts...
I did mention Halushkis and Pierogies... :-)

Thinkbubelz grandma doesn't make it with cheese, though, just red cabbage, if I remember correctly--we haven't had that in years... and, yes, the bacon fat makes it Soooo fattening, but incredibly yummy!

Hey, I just remembered another yummy dish...

Scotch Eggs--I believe it is a hard boiled egg, wrapped in ground sausage and bread crumbs and fried... YUM!

Gemini-- I agree with you, sashimi is "da bomb!"

How about some good old southern cooking?

I love Collards with ham hocks and red beans & rice....

And Cajun Gumbo and Jambalaya is yummy, too.

Gremlin-- have you ever had "Matteer Paneer" (a Sweet curry of peas and Indian cheese squares)... It is addictive! and Soooo good....

Mediterranean is also really healthy--lots of "raw foods" (i.e. veggies) and olive oil (the "good" cholesterol/fat)

Has anyone had Noodle Kugel (a Jewish dish) before? Kind of like a bread pudding, but made with egg noodles...

and I love Avgolemono soup (lemon chicken and rice soup - it's Greek).... pair that up with some stuffed grape leaves and a Greek village salad (chopped veggies, but no lettuce), a piece of Spanikopita (sp?)(Spinach pie) and I'm good to go.”

“Hmm, yah I bet you would like that, Grem...”

“Wow, PB, we're really torturing ourselves here.

Any paneer dish is great. A short walk from my son's apartment our favourite Indian restaurant serves an outstanding sag (spinach) paneer.

One of the best things about the mediterranean diet is the simplicity. I marinate chicken, fish, et c. in lemon juice, olive oil and oregano and grill it (year round). Add a salad and rice (pilau with almonds - I use chives instead of onions) and you're in culinary heaven.

Dolmas and Sicilian cooking are about as complicated as I get now.

BTW, I make my meatballs with egg and equal parts breadcrumbs (the real thing from whole meal, olive oil bread) and ground Parmesan or Romano cheese then brown (no crumbs) in a little olive oil and cook them in my tomato sauce that contains big chunks of onion, green pepper, mushrooms and celery.

BTW, where's Capn BoBo? He's the current Northeast culinary king.

AND how about paella?”

“I just bought a food magazine (called "Chow", inagural issue) solely because it offered advice on how to find raw cheeses in the USA, lol. Stupid FDA. If they go after our sushi I'm moving to some other country.
last edited: 12/15/04 10:21:03 AM”

“I've had sushi but found it kind of bland. Might have been bad sushi though.”

“Sass, it is possible to make your own cheese...I found a bunch of recipes online. I haven't tried them yet though.”

“Depends on what you have too. My favs are spicey tuna and eel. The place we go to has an awesome guy who really likes Birch (he tips him everytime) and as soon as we walk through the door he rolls up some of our favorites. Next time you're up we'll take you there Nigal. They have some of the most authentic stuff I've ever seen too, really different. I try to try something new everytime we go there but I'm a scaredy cat.”

“man, all of this food sounds foreign to me.

I don't keep up with the names of food I eat. heck I will try anything at least once.

Chicken on a stick is good...hehehe of course we all know it isn't chicken..anyone seen Mr Hyde lately”

“Sass-- the best sushi in town is at 2 places:

Noble Fish in Royal Oak (On 13 and Main, I think)

and One World Market (a Japanese Grocery, with a sushi bar in back) by the former "Vic's". Just east of Novi Road and on Grand River (I think)

Both are owned by the same owners.
AND they are the sushi fish suppliers to the area....

Ajishin, (just east of One world on Grand river) is also a good place to go for excellent Sushi and great Udon noodle soups.

The best thing about these 3 places is that they are (relatively) inexpensive for sushi places....

My sister worked at a Japanese restaurant when in college-- she recommended getting the "Chirashi" (sushi fish over sushi rice) because it's usually the best variety and value of fish, for a decent price. If you get individual sushi pieces (I think they are called Nigiri) then the price can add up quickly.)


Nigal-- usually, when eating sushi, you need to mix the green Wasabi past with soysauce to create a dipping sauce... Accidentally get a big hunk of Wasabi and you'll have clear sinuses for days.... LOL”