#regional cuisines

[housekeepinginfo]

Indian dishes: Your Guide to an Indian Restaurant Menu

Exploring an Indian restaurant menu can be exciting and a bit overwhelming for those new to Indian food. The mix of aromatic spices and vibrant colors makes Indian cuisine a unique adventure. As a professional journalist, I'm here to help you discover the best Indian dishes and explain the food culture.

[pebblegalaxy]

Exploring My Diverse Flavors of Indian Cuisine: My Culinary Journey Through the States

What are your favorite types of foods? Indian cuisine is renowned for its diversity, flavors, and vibrant culinary traditions, influenced by various regions, cultures, and historical influences. Step into the magical realm of Indian cuisine, a tapestry of flavors that dances on your palate. From the fiery spices of the north to the fragrant coastal dishes of the south, Indian food is an…

[polish-food]

Polish Cebularz (Lubelskie Region) (recipe in Polish)

[floralcrematorium]

i think alfred can very much be a pizza snob considering the regional battle for pizza superiority (new jersey/new york style pizza cough), but i think he ruins it by dousing it in ranch dressing

lovino looks on in horror

questioning everything he thought he knew and loved about this man when alfred breaks out the hidden valley ranch

[meduseld]

Apparently I pronounce "paprika" weird

Or do I?

[louis-antoine-leon-saint-just]

What are your favourite foods and beverages?

I have little time to consider such luxuries, citizen, especially when so many are starving and will only eat what they can. I am content with a simple potage, accompanied with some bread and water. Coffee is an unfortunate necessity in my line of work.

[petermorwood]

We’re doing work on “European Cuisines” and one thing needing done is providing new photos, so today we decided it was time to update the Ulster Fry.

It’s similar to the British fry-up and to the Irish Breakfast, with (or so we’ve been assured by several) one small difference - everything is fried *, so there won’t be baked beans or stewed tomatoes.

Hash browns aren’t a traditional element but have been sneaking in, especially in hotels, and are acceptable because they’re (a) made of potatoes and (b) fried, but IMO they’re a mere convenient substitute for fried soda and potato farls.

* We’ve also been told that some elements can actually be grilled - the bacon, the sausages and maybe the puddings, though from personal experience grilled black pudding can too easily take on the mouth-feel of crumbled cork insulation tiles.

Just fry everything. It won’t kill you - unless you make a daily habit of it and aren’t going out afterwards to plough the forty-acre field behind a team of horses or something equally hearty and physical. Playing hearty physical computer games doesn’t count, sorry.

Once in a while it’s great; it’s also a good way to start a busy day where programming, business or meeting friends risks missing lunch.

It’s another of those things which, because of the various different cooking times needed by bacon, sausages, eggs etc., is far more convenient to have made for you than to make.

But if you do decide to make it, get the frying-pan out and make it properly, washed down with a big cup of strong hot tea.

Then see if you can borrow a team of horses and a plough from someone, along with permission to take them all to the nearest forty-acre field...

[fieriframes]

[Regional Italian cuisine, ingredients from the old country.]

[askwhatsforlunch]

Provençal Pork Chops

Whether your grill them on the barbie or on a griddle pan, these fragrant and juicy Provençal Pork Chops bring a taste of Summer holiday to your lunch! Happy Sunday!

Ingredients (serves 3):

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1 heaped teaspoon Herbes de Provence 

1/2 teaspoon paprika

1/4 teaspoon ground chilli

3 tablespoons olive oil

3 pork chops

In a large, shallow dish, combine fleur de sel, black pepper, Herbes de Provence, paprika and ground chilli. Drizzle in olive oil and give a good stir until well-combined.

Add pork chops to the dish, rubbing them thoroughly in the oil and spices.

Place in the refrigerator to marinate, at least a couple of hours to overnight.

Grill marinated pork chops, on a hot griddle pan or on the barbecue, until well-browned and cooked through.

Serve Provençal Pork Chops hot, with Aïoli and Poêlée Provençale.

[supercantaloupe]

because i know you have food opinions and i am thinking about it being in the carolinas this weekend. opinions on barbecuing?

my personal taste preference leans towards a dry rub on the meat and a vinegar based sauce. i like the way the acid pairs with the fattiness of the meat. but i also think the meat itself should taste really good on its own. i don't like when the meat comes pre-sauced when it's served, i prefer to dose sauce out myself, cause i want to be able to taste the meat on its own too. and because i think pre-saucing everything up front might be a way to try and hide what might be a bland or dry or otherwise not preferred piece of meat. i'm not a huge fan of the thick, sweet sauces that are based on molasses or tomato. i tend to find them too sweet and gloopy, and i generally avoid store/chain brand bbq sauces for that reason, but i won't outright turn up a house made sauce without trying it first. i think pork is my favorite meat for barbecue because it's got good flavor and lots of fat to stay juicy, yet it's not so strongly flavored that strong spice or sauce covers it up. though i prefer a cut like shoulder to ribs. beef brisket is good barbecued, i think that's a texas specialty, but i've had some really dry smoked brisket before, and also i'm very partial to brisket prepared other ways like braised or cured into pastrami. and as far as chicken goes, it CAN be quite good, but for me it's gotta be dark meat and it's gotta be cooked competently. i've had too much "barbecue" chicken that is either just plain roasted chicken drowned in mediocre sauce or overcooked so badly it's like chewing on linen fibers. but a nice, simple, salt cured/brined and dry rubbed chicken leg quarter smoked and served with a good sauce on the side? now that's a great dinner. gimme some cornbread and fried okra to go with. yummy

[miutonium]

Tell me one of your favorite and least local dish!

Omg nobody asked me this before but djfjslaksla okay so like there's this one dish that i really really like its Chicken Coconut Curry with Green Chilli (or in my native language its called Masak Lemak Cili Api) and oh god Im so obsessed with this dish, if I ever go to a local restaurant for lunch I will order this with sides of white rice and spiced fried chicken. Idk how to explain the flavor but it doesnt taste like a curry really, its more like a creamy tumeric with a heavy hit of chilli (which is why it's yellow). I am a picky eater but I would literally add more rice if my mom ever cooks this at home.

Seasia cuisine is very flavorful and unique and I cant deny it but sometimes I just don't like some of it.

Everyone like Sambal Belacan (it's a sambal made of shrimp paste usually mixed with chillies, onions and lime juice) I dont really consider this as a main course dish but more like a side dish where you eat with raw veges and herbs or as an accompanying dish to white rice. I don't want to yuck someone's yum but for me it just smells too strong to me like if you ever smell shrimp paste you understand how overpowering the smell is. It's also usually made raw and not cooked on a stove and personally Im a bit picky when its related to raw food.

[housekeepinginfo]

What is different about Indian food?

I love exploring the world of Indian cuisine. It's full of fragrant naan breads and aromatic curries. From the North to the South, each region has its own unique flavors.

This food scene is shaped by a long history. It combines East and West influences for a special taste experience

[sae-mian]

If your OCs visit somewhere new, how do they behave? Do they just go where they gotta go and do what they gotta do (if they're there for a reason other than recreational)? Do they like to sample the local cuisines? Attend events? Buy souvenirs?

oh what a fun question! :o

⋆⁺｡˚⋆˙‧₊☽ ◯ ☾₊‧˙⋆˚｡⁺⋆

nira'sae is kind of torn two ways about it. they're intensely curious when it comes to new places, but in the past... duty has often had to come first. they very rarely get to go anywhere recreationally.

given the opportunity, though? oh, they're all over it. they're stopping in every shop just to see what they sell; trying every food they can find; exploring every street and alley. and god, the questions-- they're asking so many questions.

[polish-food]

Kartacze - Polish Meat-filled Potato Dumplings (Podlachia Region) (recipe in Polish)

[croszukis]

i feel sorry for ppl who have never eaten chili w japanese rice

[mirrorbird]

what do you call this creature when you're eating it