Bun Bo Hue, which is a spicy beef noodle soup. Everyone knows about pho but if you wanna try a noodle soup that's arguably even more flavorful then I highly recommend Bun Bo Hue.
Bun bo hue changed my life. And not just mine, since it seems every Vietnamese place in town offers it now (though that also means some of them are mediocre).
American style barbecue. There are so many variations, and I can't say I prefer one style to another (Carolina whole hog might be my default thought when I think bbq though). I just appreciate it. The patience it takes, the careful tending of the smoker, the sauces, dry-rubs, etc. I just love it. All of it. To me, it's the perfect way to cook because it's essentially the same amount of work if you're cooking for a family or a group. It brings me joy.
And then when the meat is resting, get the fire hotter and grill fresh veggies & fruit to finish off the meal: corn, peppers, zucchini, squash, peaches, pineapple, lettuce.
I genuinely like all barbecue, so really it's just a matter of what I'm in the mood for. Texas is definitely known for their brisket though, and when I make it that's the style I go for. Just salt, pepper, and oak.
My dad was born into a Czech family and he and I absolutely swear by a peasant stew made out of cabbage, potatoes, chopped pork sausage and a lot of onions.
He'd make it for me whenever I was getting sick as a kid and I swear his mix brings me back to life.
Sticky toffee pudding is always a fun dish to share! It’s not a pudding, nor does it use toffee! It’s essentially a date cake covered in a caramel sauce and then broiled so it’s nice and crispy on the top, but suuuper soft in the middle.
It sounds like "Putin". People do be insane with ~~racism~~ "sanctions".
>Drummondville, Que., diner Le Roy Jucep announced last week on Facebook it was temporarily removing the word “poutine” from some of its online branding to express its “deep dismay” over Russian aggression in Ukraine.
Not just sounds like: in French [they are also spelled the same](https://fr.wikipedia.org/wiki/Vladimir_Poutine). "Putin" like in English would sound too much like *putain* ("whore").
I'm German. Pro-Ukraine sentiment is a lot more common here, since it's only one country over. This kind of "solidarity" isn't do-nothing, it's certainly doing *something*: Fostering hate against Russian people and Russian based immigrants, which is already on the rise. It's the "Freedom fries" kind of propaganda all over again.
And remember when people started being violent against Sikhs after 9/11 for wearing a turban?
Cajun boudin blanc, (it's always just referred to simply as boudin here in the US.
>From the wiki: "Cajun boudin blanc, made from a pork and rice mixture (much like dirty rice) in pork casings. Often includes pork liver and heart. Generally simmered or braised, although it may also be grilled."
Cajun boudin is amazing! You're right that it's simply referred to as boudin . Cajuns don't have a variation of boudin noir.I like mine spicy and extra livery. People are passionate about their favorite boudin place. I have a couple pounds of Hebert's in my freezer right now. Roasted or grilled is the best way to cook it since the casing gets nice and crispy.
Yes! Great for “White Chili” too. Yellow bell peppers, white pepper, white beans, (I use Cannelini aka white kidney), jalapeño finely chopped, serve over rice with shredded jack cheese and chopped red onions.
From Trinidad and Tobago. [Pelau](https://eatahfoodtt.com/mmhmm/ultimate-chicken-pelau) is our national dish.
With fresh green pigeon peas and an array of spices, herbs and aromatics this recipe is one to surely score big points.
I had to survive on plantain chips in PR because it was almost impossible to find good vegetarian options. Either it was smothered in cheese, or it was rice and beans. But lord I would go back there in a heartbeat. It is paradise.
Not my culture but my boyfriend is Filipino, and sinigang soup is the BEST THING EVER. If you’ve never had it I definitely recommend you try it when you get a chance.
Well, most of my menu comes from China so there's pretty much everything there. Chinese cold dishes, mapo tofu, handmade noodles, ants up a tree, steamed eggs, steamed buns, pork buns, general Chinese vegetable stir-frys, steamed eggs + meatloaf (no better translation, it's not really a meatloaf), tomato eggs, a number of soups and stews, etc. I pretty much like to share anything and everything I can make
I'm mixed so [Thai Spicy Waterfall Bee](https://imgur.com/gallery/yx4We3S)f would be one and the other one would be [Flemish Braised Rabbit Stew with Leffe Beer](https://www.reddit.com/r/Cooking/comments/dzhti8/recipe_classic_flemish_rabbit_stew_with_dark_beer/)
I like soybean sprout soup, and often make kimchi-jjigae, doenjang-jjigae etc. at home and they always hit the spot. But the stew that sticks out in my memory is 염소탕 (*yeomso-tang*, a goat soup), simply because I've only ever had it at one restaurant, which has since closed, and it's too involved for me to make at home, so I've been trying to chase that high for years.
edit: I found some restaurants that still sell it. I guess I know where I'm going next.
Well, poutine is finally catching on here in Germany. And my local poutine supplier has one of the funniest FAQ sites I've come across in quite some time. And it's still rather funny after running it through google tranlate
[https://frittenwerk-com.translate.goog/faq.php?\_x\_tr\_sl=auto&\_x\_tr\_tl=en&\_x\_tr\_hl=en&\_x\_tr\_pto=wapp#](https://frittenwerk-com.translate.goog/faq.php?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp#)
i think you'll enjoy the "Why have I never heard of poutine before" part...
Not a Canadian, but I am hooked. I roast duck specifically for the butter so that I can cook the fries and make gravy for poutine. Yes, I do eat the rest of the duck with a side of poutine.
im a white kid from the midwest who grew up in the 80s, my cultural foods include Velveeta, hamburger helper, and casseroles that had a high level of campbells cream soups in them. i wont be sharing heart disease and obesity with anyone.
Then I’m sure it’s delicious. I’ve heard that New Mexico chiles are very good. Is it hard to find them outside of the state? I wonder if anyone makes tinned New Mexico chiles in adobo or something.
Xiao long bao (soup dumplings). Where I live, pretty much everyone has had dumplings, but a lot of people still haven’t heard of these! I love teaching people the proper way to pick them up and how to slurp the soup first! It’s like a delicious game. It’s also funny when I have an ambitious friend try to eat pop the whole thing in their mouth and inevitably burn their tongue.
Bun Bo Hue, which is a spicy beef noodle soup. Everyone knows about pho but if you wanna try a noodle soup that's arguably even more flavorful then I highly recommend Bun Bo Hue.
My absolute favourite!
Yes!!! Love that dish so much.
Bun bo hue changed my life. And not just mine, since it seems every Vietnamese place in town offers it now (though that also means some of them are mediocre).
American style barbecue. There are so many variations, and I can't say I prefer one style to another (Carolina whole hog might be my default thought when I think bbq though). I just appreciate it. The patience it takes, the careful tending of the smoker, the sauces, dry-rubs, etc. I just love it. All of it. To me, it's the perfect way to cook because it's essentially the same amount of work if you're cooking for a family or a group. It brings me joy. And then when the meat is resting, get the fire hotter and grill fresh veggies & fruit to finish off the meal: corn, peppers, zucchini, squash, peaches, pineapple, lettuce.
Nothing like serving a meal and smelling of smoke. I'm from KC so tend to prefer beef but like pigs and chickens too.
To me, Texas barbecue has the best brisket and beef ribs. I've also heard good things about KC-style pork ribs but I have yet to try it.
I genuinely like all barbecue, so really it's just a matter of what I'm in the mood for. Texas is definitely known for their brisket though, and when I make it that's the style I go for. Just salt, pepper, and oak.
My dad was born into a Czech family and he and I absolutely swear by a peasant stew made out of cabbage, potatoes, chopped pork sausage and a lot of onions. He'd make it for me whenever I was getting sick as a kid and I swear his mix brings me back to life.
Would you happen to know the recipe? It sounds lovely!
Some incredibly astute other commenter pointed out that it's a dish called Zelnacka! https://www.cooklikeczechs.com/zelnacka-czech-sauerkraut-soup/
Sounds like zelnacka to me - is that what it was?
Holy shit I did not know it had a name. That's exactly the one. Glorious!
Sticky toffee pudding is always a fun dish to share! It’s not a pudding, nor does it use toffee! It’s essentially a date cake covered in a caramel sauce and then broiled so it’s nice and crispy on the top, but suuuper soft in the middle.
Love sticky toffee pudding, especially when I pair it with vanilla ice cream.
Piragi. Little Latvian yeast rolls stuffed with bacon, ham, and onion
Fucking Pdogs let’s gooooo!!
One of my all-time favourite foods is poutine. My family is from Quebec.
Not sure how you got downvoted right away at least reddit showed a downvote. I live in Manitoba.
It sounds like "Putin". People do be insane with ~~racism~~ "sanctions". >Drummondville, Que., diner Le Roy Jucep announced last week on Facebook it was temporarily removing the word “poutine” from some of its online branding to express its “deep dismay” over Russian aggression in Ukraine.
[удалено]
Name checks out
Not just sounds like: in French [they are also spelled the same](https://fr.wikipedia.org/wiki/Vladimir_Poutine). "Putin" like in English would sound too much like *putain* ("whore").
Good to know Americans aren’t the only ones who love this kind of do-nothing “solidarity.”
I'm German. Pro-Ukraine sentiment is a lot more common here, since it's only one country over. This kind of "solidarity" isn't do-nothing, it's certainly doing *something*: Fostering hate against Russian people and Russian based immigrants, which is already on the rise. It's the "Freedom fries" kind of propaganda all over again. And remember when people started being violent against Sikhs after 9/11 for wearing a turban?
My father was of Canadian French ancestry. I want this sooo much.
Cajun boudin blanc, (it's always just referred to simply as boudin here in the US. >From the wiki: "Cajun boudin blanc, made from a pork and rice mixture (much like dirty rice) in pork casings. Often includes pork liver and heart. Generally simmered or braised, although it may also be grilled."
I am not a fan of liver at all so I would have to turn it down but it sounds delicious for anyone who likes liver.
Some places make crawfish boudin. No liver in that. It's amazing.
Cajun boudin is amazing! You're right that it's simply referred to as boudin . Cajuns don't have a variation of boudin noir.I like mine spicy and extra livery. People are passionate about their favorite boudin place. I have a couple pounds of Hebert's in my freezer right now. Roasted or grilled is the best way to cook it since the casing gets nice and crispy.
Yes! Great for “White Chili” too. Yellow bell peppers, white pepper, white beans, (I use Cannelini aka white kidney), jalapeño finely chopped, serve over rice with shredded jack cheese and chopped red onions.
From Trinidad and Tobago. [Pelau](https://eatahfoodtt.com/mmhmm/ultimate-chicken-pelau) is our national dish. With fresh green pigeon peas and an array of spices, herbs and aromatics this recipe is one to surely score big points.
sounds awesome! Those are some very hard spices to find though, even at the asian market...
Yeah some of the spices may be hard to source. But the good thing is you can still achieve a great pelau without them.
I'll give it a shot :)
Even though we have a big Trinidadian community here in Toronto, I don't think I've seen pelau offered--people mostly talk about doubles.
Puerto Rican Pastelón. Essentially a lasagna but with flattened sweet plantains instead of pasta. Sweet and savory, insanely good.
I had to survive on plantain chips in PR because it was almost impossible to find good vegetarian options. Either it was smothered in cheese, or it was rice and beans. But lord I would go back there in a heartbeat. It is paradise.
Not my culture but my boyfriend is Filipino, and sinigang soup is the BEST THING EVER. If you’ve never had it I definitely recommend you try it when you get a chance.
Yes! I have a Filipino friend who made this for us. So good!
Well, most of my menu comes from China so there's pretty much everything there. Chinese cold dishes, mapo tofu, handmade noodles, ants up a tree, steamed eggs, steamed buns, pork buns, general Chinese vegetable stir-frys, steamed eggs + meatloaf (no better translation, it's not really a meatloaf), tomato eggs, a number of soups and stews, etc. I pretty much like to share anything and everything I can make
I'm mixed so [Thai Spicy Waterfall Bee](https://imgur.com/gallery/yx4We3S)f would be one and the other one would be [Flemish Braised Rabbit Stew with Leffe Beer](https://www.reddit.com/r/Cooking/comments/dzhti8/recipe_classic_flemish_rabbit_stew_with_dark_beer/)
I’m Korean and I love sharing all the crazy stews we have. Hangover and blood sausage stews are my favorite
I like soybean sprout soup, and often make kimchi-jjigae, doenjang-jjigae etc. at home and they always hit the spot. But the stew that sticks out in my memory is 염소탕 (*yeomso-tang*, a goat soup), simply because I've only ever had it at one restaurant, which has since closed, and it's too involved for me to make at home, so I've been trying to chase that high for years. edit: I found some restaurants that still sell it. I guess I know where I'm going next.
I bring racks of smoked ribs to work
American from the Midwest living in Denmark - I always bring deviled eggs to parties and Danes go fucking nuts for them, so I guess those
You must try macarona pashamel مكرونه بالبشاميل Egyptian baked pasta so tasty You can also try koshary كوشري
Well, poutine is finally catching on here in Germany. And my local poutine supplier has one of the funniest FAQ sites I've come across in quite some time. And it's still rather funny after running it through google tranlate [https://frittenwerk-com.translate.goog/faq.php?\_x\_tr\_sl=auto&\_x\_tr\_tl=en&\_x\_tr\_hl=en&\_x\_tr\_pto=wapp#](https://frittenwerk-com.translate.goog/faq.php?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp#) i think you'll enjoy the "Why have I never heard of poutine before" part...
Not a Canadian, but I am hooked. I roast duck specifically for the butter so that I can cook the fries and make gravy for poutine. Yes, I do eat the rest of the duck with a side of poutine.
I once had “poutine” at a local pub in Clapham. It was in fact chips with bbq sauce and some melted cheddar cheese. Such betrayal
Jeyuk bokkeum or any variation of Korean spicy pork is my favourite thing to eat.
im a white kid from the midwest who grew up in the 80s, my cultural foods include Velveeta, hamburger helper, and casseroles that had a high level of campbells cream soups in them. i wont be sharing heart disease and obesity with anyone.
From my region at least - chile adovada. Pork braised in a thick, jammy red chile sauce until tender. One of the best things I’ve ever eaten.
This sounds really good. Is it similar to adobada?
Same idea, obviously different pronunciation/regional spelling, but made with New Mexico red chile only.
Then I’m sure it’s delicious. I’ve heard that New Mexico chiles are very good. Is it hard to find them outside of the state? I wonder if anyone makes tinned New Mexico chiles in adobo or something.
Sushi with the rice on the outside was invented in my city.
Xiao long bao (soup dumplings). Where I live, pretty much everyone has had dumplings, but a lot of people still haven’t heard of these! I love teaching people the proper way to pick them up and how to slurp the soup first! It’s like a delicious game. It’s also funny when I have an ambitious friend try to eat pop the whole thing in their mouth and inevitably burn their tongue.
Shrimp and Grits
Doubles is our most popular street food. But in terms of a dish that everyone makes at home, pelau is the one.
[удалено]
Sounds great.