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Author Topic: ~ {{ The Fried Foods from Around the World thread }} ~  (Read 43329 times)
Synistor 303
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« Reply #300 on: December 14, 2019, 06:08:55 am »

Chicken salt is sooo good... I was surprised to hear you Americas don't have it.


I was surprised that the Root Beer was pretty much North America only. I've also been told that grape jelly, ubiquitous here, is not common in England.


That is starting to change, though. Along with sodas that were not considered palatable in Mexico, for example, like Dr. Pepper.


I can understand that - I tried Dr Pepper once... Like pumpkin pie, I was left wondering how anyone could consume it willingly.

Isn't Root Beer what we call Ginger Beer? (Made from ginger root.)


Root beer is most definitely not Ginger based. Either Sarsaparilla and/or Sassafras is the main herbal flavour in it as Sir Henry points out (In the US American Sasafrass was used at first, but because it's a very strong medicine, European Sarsaparilla came to substitute it later in the 19th century) . If Dr. Pepper tastes like prune soda, then to me root beer has a licorice - like flavour, and it's - to me - considerably stronger than Dr. Pepper. They're very different yet similar flavours - if that makes any sense, but both ellicit the same kind of "Why are you drinking this?" reaction from first timers, and I'd say they're both very addictive in the long run. I think it's the strength and strangeness of the taste that pulls you back into it. Plus some interesting stuff you can do with ice cream...

How to Make a Root Beer Float from Scratch | Sassafras Maple Brew: HTME: Remix

PS. I don't suggest making *everything* from scratch like that dude in the video, although I loved the process. In the event civilisation collapses, I know I can survive on root beer floats  Tongue. You can just go to the supermarket and buy the ice-cream and root beer  Grin



Well, as much as I'd like to try your American soda-pop, I'm afraid I just can't... My son-in-law is a brewer and I really wouldn't want to offend him by drinking some other brewed substance.  Grin

That's my excuse and I'm sticking to it!  Grin
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J. Wilhelm
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« Reply #301 on: December 14, 2019, 06:35:55 am »

"Someone else's brew jealousy" ?
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Mercury Wells
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« Reply #302 on: December 17, 2019, 02:50:20 am »

Brik
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« Reply #303 on: February 28, 2020, 04:50:04 am »

Now, in a supermarket near you...   Tongue

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« Reply #304 on: February 28, 2020, 07:52:18 am »

Now, in a supermarket near you...   Tongue
You fiend! I have just spent half an hour trying, and failing, to resist posting this: https://www.dailymotion.com/video/x2hwqlw
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« Reply #305 on: February 28, 2020, 08:34:41 am »

Now, in a supermarket near you...   Tongue
You fiend! I have just spent half an hour trying, and failing, to resist posting this: https://www.dailymotion.com/video/x2hwqlw

Resistance is futile. It is your destiny! I foresaw the video coming before I wrote my post! D
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Banfili
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« Reply #306 on: February 28, 2020, 10:44:07 am »

Now, in a supermarket near you...   Tongue
You fiend! I have just spent half an hour trying, and failing, to resist posting this: https://www.dailymotion.com/video/x2hwqlw

Resistance is futile. It is your destiny! I foresaw the video coming before I wrote my post! D

One would hope that the fritter crumb/batter actually tastes better than Spam!!
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Deimos
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« Reply #307 on: February 28, 2020, 10:51:35 am »

A teensy bit of necroposting...


Chicken salt is sooo good... I was surprised to hear you Americas don't have it.

We don't have Vegemite either.  But we do have peanut butter. When I traveled in Scotland for a month via bicycle (back in the mid 80s) I got some pretty entertaining reactions when I pulled out my jar of PB.  (I was told to "bring my own"  because the real stuff was not  available outside the US; that may have changed in the last 30 years.)
  
.... Like pumpkin pie, I was left wondering how anyone could consume it [Dr Pepper] willingly....

I'll pretend you didn't say that, about pumpkin pie, that is.
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« Reply #308 on: March 01, 2020, 03:25:19 am »

Now, in a supermarket near you...   Tongue
You fiend! I have just spent half an hour trying, and failing, to resist posting this: https://www.dailymotion.com/video/x2hwqlw

Resistance is futile. It is your destiny! I foresaw the video coming before I wrote my post! D

One would hope that the fritter crumb/batter actually tastes better than Spam!!

I don't think however good the batter may be, that you could overcome the taste of Spam. And how does the crumb, once cooked, stick to it anyway? It's far too greasy! It's one step away from trying to batter lard!
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Synistor 303
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« Reply #309 on: March 01, 2020, 04:13:11 am »


[/quote]

I don't think however good the batter may be, that you could overcome the taste of Spam. And how does the crumb, once cooked, stick to it anyway? It's far too greasy! It's one step away from trying to batter lard!

[/quote]

Wasn't there an episode of The Simpsons where the ad on TV took 'rich creamery butter, wrapped it in bacon and deep fried it'? I guess they do the Spam fingers the same way...  Grin
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« Reply #310 on: March 01, 2020, 04:59:59 am »



I don't think however good the batter may be, that you could overcome the taste of Spam. And how does the crumb, once cooked, stick to it anyway? It's far too greasy! It's one step away from trying to batter lard!

[/quote]

Wasn't there an episode of The Simpsons where the ad on TV took 'rich creamery butter, wrapped it in bacon and deep fried it'? I guess they do the Spam fingers the same way...  Grin
[/quote]

You need to read the early posts on this thread. Deep fried bacon is a thing here in Texas and in the East they have deep fried butter and deep fried coke! It's so ridiculous!
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Mercury Wells
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« Reply #311 on: May 01, 2020, 04:54:47 am »

Goan Papads (bit like "Spring Rolls") & Goan Prawn Caldine - Curry
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« Reply #312 on: May 01, 2020, 05:54:41 am »

Goan Papads (bit like "Spring Rolls") & Goan Prawn Caldine - Curry



Aaaah! Goan food, basically Portugues-Indian food.  Sounds interesting, I've never had it.  

Quote
The cuisine of Goa originated from its Hindu Saraswat cuisine roots, and was influenced by the 451 years of Portuguese colonialisation and the century of Muslim rule that preceded the Portuguese.[1] Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.

Quote
The cuisine is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison or visvan) is the most commonly eaten. Other commonly eaten seafood includes pomfret, shark, tuna, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. The food of Goan Christians is heavily influenced by the Portuguese (the use of vinegar, for example, is very prominent).

The Portuguese introduced potatoes, tomatoes, pineapples, guavas, and cashews from Brazil to Goa and consequently India. The chili pepper is the most important aspect of Goan cuisine; it was introduced by the Portuguese and became immensely popular as a very important spice for wider Indian cuisine. The Portuguese also introduced beef and pork to converts to Catholicism, meats that were and still are considered a taboo by Hindus of Goa

In contrast, Hindu Goan cuisine is mainly pescetarian and lacto-vegetarian and is very similar to Saraswat cuisine, from which it originates. Goan Hindu cuisine is mild, with use of tamarind and kokum for souring, and jaggery for sweetening. It uses spices such as asafoetida, fenugreek, curry leaves, mustard, and urad dal. Onion and garlic are also used. It also includes vegetables, such as lentils, pumpkins, gourds, bamboo shoots, and roots.The medium of cooking is coconut oil.


So the Papad looks to me more crunchy like a Chinese-American Eggroll, but made from lentl flour and stuffed with shrimp.

Stuffed Crispy Pappadums with a Shrimp filling - Snack or Appetizer


"Caldeen" comes from the Portuguese word "Caldinho" which means "soup" but sounds like "Caldo" in Spanish for "broth", but it's actually a yellow curry with prawns or vegetables. But is Caldeen fried? I guess the curry is and the fish may be sauteed....

« Last Edit: May 01, 2020, 06:05:52 am by J. Wilhelm » Logged
Mercury Wells
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« Reply #313 on: May 18, 2020, 03:04:14 am »

Hangtown Fry

Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.

Quote
The dish was invented in Placerville, California, then known as Hangtown. According to most accounts, the dish was invented when a gold prospector struck it rich, headed to the Cary House Hotel, and demanded the most expensive dish that the kitchen could provide. The most expensive ingredients available were eggs, which were delicate and had to be carefully brought to the mining town; bacon, which was shipped from the East Coast; and oysters, which had to be brought on ice from San Francisco, over 100 miles away.

Another creation myth is the one told by the waiters at Sam's Grill in Tiburon, just north of San Francisco. At the county jail in Placerville, a condemned man was asked what he would like to eat for his last meal. He thought quickly and ordered an oyster omelet, knowing that the oysters would have to be brought from the water, over a hundred miles away by steamship and over rough roads, delaying his execution for a day.
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« Reply #314 on: May 19, 2020, 06:41:31 am »

Hangtown Fry

Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.

Quote
The dish was invented in Placerville, California, then known as Hangtown. According to most accounts, the dish was invented when a gold prospector struck it rich, headed to the Cary House Hotel, and demanded the most expensive dish that the kitchen could provide. The most expensive ingredients available were eggs, which were delicate and had to be carefully brought to the mining town; bacon, which was shipped from the East Coast; and oysters, which had to be brought on ice from San Francisco, over 100 miles away.

Another creation myth is the one told by the waiters at Sam's Grill in Tiburon, just north of San Francisco. At the county jail in Placerville, a condemned man was asked what he would like to eat for his last meal. He thought quickly and ordered an oyster omelet, knowing that the oysters would have to be brought from the water, over a hundred miles away by steamship and over rough roads, delaying his execution for a day.


Jeezus man! I just don't know. I've never heard of it and sounds positively disgusting (because of the oyster - bacon combination). And the picture shown on the wiki article is not an omelet but instead a pan fried egg over a Hamburger. I'm not saying it doesn't exist, it probably does, but.... Yetch!
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« Reply #315 on: May 19, 2020, 06:54:05 am »

Sounds kinda tasty to me.
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« Reply #316 on: May 19, 2020, 08:58:35 am »

Sounds kinda tasty to me.

Smoked oyster and bacon, maybe. But not otherwise...  Tongue
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Mercury Wells
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« Reply #317 on: May 19, 2020, 10:43:16 pm »

Pictures of various versions of Hangtown Fry
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Sir Henry
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« Reply #318 on: May 23, 2020, 07:21:37 am »

As someone pointed out a month or so ago, it's time for my annual post in this thread, in the hopes that someone else will join me in this deliciously unhealthy treat. This year with added reason to get out into the countryside to forage, which at least is good for the mental health...

My son is finding foraging in the time of coronavirus to be much more enjoyable - no ridiculous questions: "How do you know a bird hasn't poo'd on it?" "How can you eat that - it's grown outside!" and so on...
Thanks for bumping this thread WELLS, as it's that time of year again...

Now is the time of year for elderflower fritters, a life-long delight in our family and very simple. Enjoy them while you can, the season isn't long.

Pick elderflower heads with as many flowers open and as few dead ones as possible. Remove bugs but don't wash them, they're far too delicate.
Make a thinish batter and put a couple of inches of oil in a saucepan. Heat the oil until it is hot enough to cook a drop of the batter in about 15 seconds.
Hold by the stalk and dunk a head in the batter and twist until it is completely covered. It will clump into a large blob, but don't worry.
Lift out of the batter and dunk it in the oil. Twist/spin it slowly as it goes in and it will open out into its original flower head shape.
When it starts to brown, remove and put in a paper bag (plastic ones melt) containing sugar and cinnamon. close the top and shake. Remove and enjoy.

Elderflower Fritters:

    1 3/4 cups all-purpose flour (or flour of your choice)
    2 eggs
    1/2 cup milk
    1/2 tsp.  salt
    12-16 Elderflower heads with stems,
    oil for frying
    1/2 tsp. cinnamon in sugar for dusting

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« Reply #319 on: May 23, 2020, 07:31:20 am »

For some reason, when you write Elderflower, HP Lovecraft stories pop up in my mind...
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Mercury Wells
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« Reply #320 on: May 24, 2020, 04:41:15 am »

Fried bread sandwiches:- A slice of freshly fried bread in-between 2 slices of (buttered?) bread  & served hot.



I recollect that I read of it "somewhere" & where that "somewhere" was, I have not the foggiest. So my apologies, to you all.
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« Reply #321 on: May 25, 2020, 03:39:49 am »

Fried bread sandwiches:- A slice of freshly fried bread in-between 2 slices of (buttered?) bread  & served hot.



I recollect that I read of it "somewhere" & where that "somewhere" was, I have not the foggiest. So my apologies, to you all.

That sounds as odd as a Mexico City street breakfast sandwich called "Torta de Chilaquiles." Bizzarest idea. Chilaquiles are basically a Mexican Lasagna made with day old Tortilla chips steeped and boiled in hot sauce and then bakedwwith cheese on layers - a typical Mexican breakfast side dish. But to make a sandwich with French style bread out of that??  It's like saying a Lasagna baguette sandwich. I lived in the city for 17 years and I just found out about it a year ago.
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Mercury Wells
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« Reply #322 on: May 25, 2020, 05:10:09 am »

Fried bread sandwiches:- A slice of freshly fried bread in-between 2 slices of (buttered?) bread  & served hot.



I recollect that I read of it "somewhere" & where that "somewhere" was, I have not the foggiest. So my apologies, to you all.

That sounds as odd as a Mexico City street breakfast sandwich called "Torta de Chilaquiles." Bizzarest idea. Chilaquiles are basically a Mexican Lasagna made with day old Tortilla chips steeped and boiled in hot sauce and then bakedwwith cheese on layers - a typical Mexican breakfast side dish. But to make a sandwich with French style bread out of that??  It's like saying a Lasagna baguette sandwich. I lived in the city for 17 years and I just found out about it a year ago.

I've found a reference to a "Toast Sandwich" by Mrs Beeton. But, that doesn't count. (So either I imagined the recipe or it does exit somewhere...A Schrodinner sandwich, if you like?  Grin )
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« Reply #323 on: May 25, 2020, 06:41:43 am »

Fried bread sandwiches:- A slice of freshly fried bread in-between 2 slices of (buttered?) bread  & served hot.



I recollect that I read of it "somewhere" & where that "somewhere" was, I have not the foggiest. So my apologies, to you all.

That sounds as odd as a Mexico City street breakfast sandwich called "Torta de Chilaquiles." Bizzarest idea. Chilaquiles are basically a Mexican Lasagna made with day old Tortilla chips steeped and boiled in hot sauce and then bakedwwith cheese on layers - a typical Mexican breakfast side dish. But to make a sandwich with French style bread out of that??  It's like saying a Lasagna baguette sandwich. I lived in the city for 17 years and I just found out about it a year ago.

I've found a reference to a "Toast Sandwich" by Mrs Beeton. But, that doesn't count. (So either I imagined the recipe or it does exit somewhere...A Schrodinner sandwich, if you like?  Grin )

A Schrodinger Sandwich fur Schrodinner?  Grin Ah. You're getting silly!
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Mercury Wells
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« Reply #324 on: June 06, 2020, 11:35:02 pm »

Corned Beef Hash or fritters.

Spam Fitters
« Last Edit: June 06, 2020, 11:46:14 pm by Mercury Wells » Logged
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