🧑‍🍳 International food everyone should try.

[TerryP]

Make it regularly while in the keys

I was sitting there thinking about food for next week. And, it came to mind. I posted the comment and then thought, "oh wait."

That's a good dish. I've got an Ace up my sleeve on this one. The last time I made 'em I put it in an egg roll wrapper...

 

[TerryP]

Aji De Gallina

This is so funny to me because we're going back to Gullah again. Even though...Peruvian?

First thought. We are back to rice again. AND, we are back to over cooked things again.

Poached chicken. 99 percent of the "cooking world" hasn't a clue how to cook it. It's a white rice (yeah, racially motivated choice just like pennies) and potatoes as the base.

The color is what sets it off. BUT.

The walnuts remind of of growing up around Athens, AL as a kid. It's a "flavor."

 

[Krimson]

And I did...to the kitchen.

You guys have to understand. @Krimson hasn't reached a UT level or an Auburn level yet. He's at Ole Miss right now.

When I mention food...it's like the Dave Grohl vs Nandi Bushell drumoff. He keeps coming back.

So, back to the kitchen...

Ya got that rice, Kayne. Marsh Hen Mills for anyone that wants to know what I'm talking about.

Sauteed veggies and a spicy sweet chili type of paste. You can't over cook the veg's...

When the rice is done still warm, mix in the beef...I got with sirloin bites...along with your veggies. Here's the tipper...

A fried egg. And, we've talked about eggs.

(Damn. Just dawned on me. You got the grits. Not the rice. Back to regular scheduled programming.)

You and I have talked briefly about color and presentation. This is a texture thing. I know... here comes @PurlJam because he has experience with things in his mouth.

The way it blends...

Look up Bibimbap.

​

I try to stick to topics i know a little bit about. Food and alcohol, yeah I know a little.

I do like Bibimbap, most things I'm not crazy about the runny egg but Bibimbap is an exception.

 

[TerryP]

I try to stick to topics i know a little bit about. Food and alcohol, yeah I know a little.

I do like Bibimbap, most things I'm not crazy about the runny egg but Bibimbap is an exception.

This might, just might, be a reason we've been talking.

I'm not saying I know a little. That is a down right lie.

 

[TerryP]

@Krimson I can not think of the name of this place. @bama alum would complain because tourist don't go there. It is an old German/Austria place that's tucked in an area you don't go in after dark.

Do you know compote? If so, what about (I'm going to misspell this) Kaisershmarrn?

 

[Krimson]

@Krimson I can not think of the name of this place. @bama alum would complain because tourist don't go there. It is an old German/Austria place that's tucked in an area you don't go in after dark.

Do you know compote? If so, what about (I'm going to misspell this) Kaisershmarrn?

Yes I've eaten a few compotes, usually with something savory like pork chops with fig compote.
Used to visit Osman's in Mobile, one of the few German places I really enjoyed. Didn't look like much from the outside but the food was good. First time we went there was a bunch of live traps with cats in them outside, wife almost refused to go in.
I've never had Kaisershmarrn, had to look that up. After finding out what it is, I probably wouldn't order it. Not a big dessert fan and not a fan of pancakes for any meal.

 

[Krimson]

This is so funny to me because we're going back to Gullah again. Even though...Peruvian?

First thought. We are back to rice again. AND, we are back to over cooked things again.

Poached chicken. 99 percent of the "cooking world" hasn't a clue how to cook it. It's a white rice (yeah, racially motivated choice just like pennies) and potatoes as the base.

The color is what sets it off. BUT.

The walnuts remind of of growing up around Athens, AL as a kid. It's a "flavor."

Gullah comment reminds me of Caribbean/African dishes. Curried Goat and Fungi, Tagine, and Authentic Jerk Chicken.

 

[TerryP]

I've never had Kaisershmarrn, had to look that up. After finding out what it is, I probably wouldn't order it. Not a big dessert fan and not a fan of pancakes for any meal.

When you get in a mood and want something different...

I'm not a fan of pancakes. Waffles...a little higher on the scale right after the expired muffin at the Circle-K.

Do it as a "project" one day and watch everyone else and their eyeballs.

 

[TerryP]

Authentic Jerk Chicken.

Oh man. The marinade is where most people screw this one up.

Here we get get a little...er, stupid here? I told you about boiling the turkey the other day.

Which, by definition, would be "jerk turkey."

It's all about the injections.

 

[Rsedge72]

Oh man. The marinade is where most people screw this one up.

Here we get get a little...er, stupid here? I told you about boiling the turkey the other day.

Which, by definition, would be "jerk turkey."

It's all about the injections.

I actually like the “Americanized” jerk chicken better than authentic. Authentic is to sweet to me.

 

[Krimson]

I actually like the “Americanized” jerk chicken better than authentic. Authentic is to sweet to me.

Never had authentic that was sweet. Heat from peppers and allspice/nutmeg

 

[Rsedge72]

Never had authentic that was sweet. Heat from peppers and allspice/nutmeg

I’ve got a friend, his mother is Jamaican and she makes it with a shit ton of pineapple with the scotch bonnets and such. She uses a five spice berry, that has a sweet almost sour sweet scent. Hers is the only “authentic” I’ve had and it’s pretty sweet.

 

[TerryP]

When you see something that makes your stomach growl a bit...sort of related to this thread.

 

[Rsedge72]

When you see something that makes your stomach growl a bit...sort of related to this thread.

The knife skills!!!

 

[TerryP]

The knife skills!!!

Just like golf...sometimes it comes down to the equipment.

There are things you don't worry about spending money on...shoes, a mattress, a tool...a set of knives.

 

[Krimson]

I’ve got a friend, his mother is Jamaican and she makes it with a shit ton of pineapple with the scotch bonnets and such. She uses a five spice berry, that has a sweet almost sour sweet scent. Hers is the only “authentic” I’ve had and it’s pretty sweet.

I've never had it with pineapple in it, at least I couldn't taste it if it was there. We use allspice berries, scotch bonnet, jalapeno, nutmeg, cinnamon, thyme, OJ, onions, soy, vinegar, garlic, ginger, lime, and probably a couple other things that I'm not remembering

 

[Krimson]

Just like golf...sometimes it comes down to the equipment.

There are things you don't worry about spending money on...shoes, a mattress, a tool...a set of knives.

Yep some things are just worth the money.

 

[TerryP]

It's becoming clear to me a lot of you guys eat Hamburger Helper and call it pasta.

 

[TerryP]

Yep some things are just worth the money.

Oh, I'm anal about this one. They are all sheathed and kept in a drawer by themselves.

 

[TerryP]

It's becoming clear to me a lot of you guys eat Hamburger Helper and call it pasta.

I am going to build on this for a second.

If I said Ramen how many of you guys think I'm talking about that pack you throw in water?

Now, Tonkotsu Ramen....

Another pork dish @Krimson