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Author Topic: ~ {{ The Fried Foods from Around the World thread }} ~  (Read 48266 times)
Mercury Wells
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« Reply #350 on: August 13, 2020, 05:25:23 am »

RJ...Have you tried cookin that in an omlette?

I'm not one for chunky bits in my omlettes. I've done greek omlettes with sliced olive spinich and chunks of fetta, and a few other varieties, but the egg is always the main, with little bits of other things in it. I feel like adding egg to this would be more like egg coating this then putting this into eggs.

I understand what your saying. What about a smallish omlette/scrambled eggs as a side dish.? Anyway, what you have shown us all looks great on its own (I would add a couple slices of buttered bread though. But that's just me)
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« Reply #351 on: August 13, 2020, 06:35:32 am »

RJ...Have you tried cookin that in an omlette?

I'm not one for chunky bits in my omlettes. I've done greek omlettes with sliced olive spinich and chunks of fetta, and a few other varieties, but the egg is always the main, with little bits of other things in it. I feel like adding egg to this would be more like egg coating this then putting this into eggs.

So I guess that Machaca or machacado con huevo is out of the question, then

https://en.m.wikipedia.org/wiki/Machacado_con_huevo
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« Reply #352 on: August 18, 2020, 09:07:10 am »

A made-up American Asian dish: Fried Rangoon


I guess even made-up fake foreign dishes are something that you can fin anywhere, but this one is a strange one, and one that is tasty and known well among Chinese-American restaurants: Crab Rangoon, aka Crab Puffs, aka Crab Won Ton

Quote
One thing to get out of the way is that Crab Rangoon is not inauthentic, and you should not be embarrassed to order it. American Chinese food is its own cuisine, with its own staples and a reasonably long and fascinating history. There’s a fundamental problem with the concept of authenticity in food, because cuisine is constantly mutating and adapting to new ingredients, new people, new techniques, and new ideas.

The dish consists of a Wonton wrapper (a type of square or round noodle, to make dumplings, similar to Ravioli) , stuffed with cream cheese (an American invention), "imitation" crab or real crab meat, scallions, onion, garlic, and sometimes sweetened. The Wonton wraps are then folded into a triangle and deep fried. Typically they'll be served with a sweet and spur sauce

https://en.wikipedia.org/wiki/Crab_Rangoon

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RJBowman
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« Reply #353 on: August 19, 2020, 02:53:56 am »

The dish consists of a Wonton wrapper (a type of square or round noodle, to make dumplings, similar to Ravioli) , stuffed with cream cheese (an American invention), "imitation" crab or real crab meat, scallions, onion, garlic, and sometimes sweetened. The Wonton wraps are then folded into a triangle and deep fried. Typically they'll be served with a sweet and spur sauce

https://en.wikipedia.org/wiki/Crab_Rangoon

Because of crab rangoon, which I don't care for, a lot of restaurants have stopped selling fried wontons, which I love. Screw crab rangoon.
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morozow
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« Reply #354 on: August 26, 2020, 10:03:19 pm »

Sorry if it already happened.

 Fried sunflower seeds.

they are chewed during leisure hours. They are somehow soothing. And they are delicious.

Theoretically, sunflower seeds can be chewed immediately, raw. But frying in a pan with salt gives them a special taste and aroma.



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Sorry for the errors, rudeness and stupidity. It's not me, this online translator. Really convenient?
Prof Marvel
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« Reply #355 on: August 27, 2020, 02:31:58 am »

dinner last night and lunch today
onion, garlic. Fried in butter, cubed potato, and green peppers. cooked mild italian sausage and deglazed the pan, added taco seasoning and chipotle. Tasty.
The monster of a housemate slathered a thick layer of bluecheese dressing and hot sauce all over the portion I gave him. seriously, he never tasted it, it could have been dog food and it would have tasted the same with the amount of dressing he dumped on it.

Ah My Good RJ

so, henceforeward, that is what you should serve him !
make 2 dishes
- one is the "good stuff" for you and any other human
- the other is a plate of dog food, heated up, and pre-slathered with his favorite scheisse er stuff.

then see if he notices.

much cheaper and probably more efficascious

however, with this est, I am quite sure that I have added even more negative points to my karmic burden.
by the time the covid crisis is over I will have a LOT of karma to work off...

your karmic instructor
prof marvel
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« Reply #356 on: September 12, 2020, 05:57:03 am »

Now, this is street food!

I knew that the French brought pastries, bread and crepes to Mexico since the 1830s, but I had no idea that crepes were so popular as a street food in Mexico City.

I knew, for example, that French restaurants were ubiquitous in the capital city, and I had previously spoken about the traditional crepes with Cajeta / Dulce de Leche (Goat/Cow Milk based syrup), Hutlacoche (corn fungus), and "Bolovan" (Vol-au-vent) pastries filled with savoury fillings. I have a few times posted this cafe in San Angel Borough, "Restaurant Cluny." I knew the restaurant only by way of pictures, but I just found out that they started their business by selling crepes.


"Restaurant Cluny" in San Angel Borough, Mexico City
(average bill amount: $12.50 USD !! )




Restaurante Cluny



But in spite of the fact that I lived in that city for 17 years, there's still many things I don't know. Well, in neighboring Coyoacan Borough you have these crepes from a street vendor. You don't need to speak Spanish to understand these videos.

Las Crepas de Coyoacan


Closer to the central part of the city, food vendors form part of the Napoles Borough food market / flea market
and every Sunday you can find this 20 year old crepe outpost:

¡Crepas GIGANTES! - Diana y Aarón (DyA)
« Last Edit: September 12, 2020, 06:12:09 am by J. Wilhelm » Logged
Mercury Wells
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« Reply #357 on: September 24, 2020, 12:27:42 am »

Durian Pancakes
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J. Wilhelm
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« Reply #358 on: September 24, 2020, 03:25:33 pm »



Oh, no no no no...

https://en.m.wikipedia.org/wiki/Durian
Quote
Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering with an unpleasant odour. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.
« Last Edit: September 24, 2020, 03:29:26 pm by J. Wilhelm » Logged
Sir Henry
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« Reply #359 on: September 24, 2020, 04:19:36 pm »



Oh, no no no no...

https://en.m.wikipedia.org/wiki/Durian
Quote
Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering with an unpleasant odour. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.
When my son tried salt pickling a durian in a jar in the back garden it did a wonderful job of keeping the neighbourhood cats away.  Grin
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Mercury Wells
Rogue Ætherlord
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I insiste that you do call me WELLS. :)


« Reply #360 on: November 13, 2020, 02:07:19 am »

Soondae (stuffed squid)

A Korean dish (stuffed with sticky rice, veg, onions & tenticles) steamed, sliced, dipped in beaten egg & fried.
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Mercury Wells
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I insiste that you do call me WELLS. :)


« Reply #361 on: December 06, 2020, 02:33:09 am »

Karalan Fish Curry
Floyd's India
Spoiler (click to show/hide)

« Last Edit: December 06, 2020, 04:49:17 am by Mercury Wells » Logged
J. Wilhelm
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« Reply #362 on: December 06, 2020, 08:42:29 am »

Karalan Fish Curry
Floyd's India
Spoiler (click to show/hide)




There I fixed at least one link for you. You must embed that beautiful video, otherwise people pass it by

Floyd's India ~ Jaipur Ep1 480p


Dear Mercury, the parallels with Mole preparation are interesting, aren't they? http://brassgoggles.co.uk/forum/index.php/topic,40054.msg999442.html#msg999442
« Last Edit: December 06, 2020, 09:15:46 am by J. Wilhelm » Logged
Mercury Wells
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I insiste that you do call me WELLS. :)


« Reply #363 on: December 13, 2020, 02:56:42 am »

Leche Frita (fried milk).
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Hurricane Annie
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« Reply #364 on: December 20, 2020, 02:04:28 am »


New Zealand is becoming a tad more adventurous and cosmopolitan with it's food tastes and product options. Coconut is one of the few palms and crops that doesn't grow here naturally. With an increase in immigration from the Asian and African continents , coconut flavours and recipes are reaching the main stream. New business innovation in the Pacific Islands has made coconut processing a growth industry. 

https://www.sealord.com/au/our-products/frozen-fish/kaffir-lime-coconut-crumb-hoki-fillets/








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Hurricane Annie
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« Reply #365 on: December 20, 2020, 02:05:32 am »


 That sounds enticing - maybe with some coconut
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J. Wilhelm
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« Reply #366 on: December 21, 2020, 07:48:36 am »


I'd never heard of it before. Spaniards do the wildest things with eggs, sugar and milk. I blame it on a very large percentage of religious dates and gobs of spare time.
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morozow
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« Reply #367 on: December 21, 2020, 09:16:33 pm »

Not quite in the subject, but I decided not to create a separate topic.

Guys, how do you handle Vicia faba? It's the black beans with the hard stuff.

I plant them in the country to enrich the soil with nitrogen. But still there is a small harvest. Now they are already hard. And I just don't know what to do with the skin.

And even earlier, when they were just ripe, I removed their skin by hand. But that's a long time.
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J. Wilhelm
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« Reply #368 on: December 22, 2020, 09:41:59 am »

Not quite in the subject, but I decided not to create a separate topic.

Guys, how do you handle Vicia faba? It's the black beans with the hard stuff.

I plant them in the country to enrich the soil with nitrogen. But still there is a small harvest. Now they are already hard. And I just don't know what to do with the skin.

And even earlier, when they were just ripe, I removed their skin by hand. But that's a long time.

According to Wikipedia, it depends on what time of the year you harvest. Usually Fava beans for human consumption are eaten when the beans are tender, that is harvested between Spring and Summer. When the shell is removed and the bean is dried, the green beans will have to be soaked like any other bean overnight before cooking.

But Fava beans harvested in Autumn are brown, and are harder, and usually used as animal feed. One way of dealing with the hard beans is to fry them, so the hard shell splits open and then it can be salted and eaten like a snack.

It seems to be a Mediterranean food, primarily, and it spread to the New World through Spain and Portugal. Most countries in South America have recipes for Fava beans (Habas) fried in lard or with bacon. These are recipes brought from Europe.

https://en.m.wikipedia.org/wiki/Vicia_faba
« Last Edit: December 22, 2020, 09:57:33 am by J. Wilhelm » Logged
morozow
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« Reply #369 on: December 22, 2020, 08:36:50 pm »

This is ridiculous. But in our books about American and Mexican life (both Soviet authors and translated ones), all the poor people eat Vicia faba. Both fried and canned. I wonder what kind of legume plants were in the original source. Regular beans?
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J. Wilhelm
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« Reply #370 on: December 22, 2020, 10:44:49 pm »

This is ridiculous. But in our books about American and Mexican life (both Soviet authors and translated ones), all the poor people eat Vicia faba. Both fried and canned. I wonder what kind of legume plants were in the original source. Regular beans?

History in books is not always correct. Many history books would have you believe that over 95% of Native Americans died due to smallpox, leading the innocent to believe there are no natives left in Latin America.
Yes, many died due to smallpox but church records show natives outnumbered Spaniards during the 16th century by a ratio of at least 5 to 1.

Fava beans are neither traditional in Mexican or US cuisine. They are however more traditional in the Mediterranean. Perhaps the author(s) of the books were confusing them with Lima beans which are native to the Americas.

Here's a list of New World crops. Many products are available in Europe Asia and Africa and people don't realize they came from the Americas, and viceversa.

https://en.m.wikipedia.org/wiki/New_World_crops

As far as Eurasian legumes are concerned, "Regular" beans are more easily found exactly as you say. Look for Black beans, Pinto, beans, Red beans. Those are far more likely to be traditional.

https://beaninstitute.com/beans-in-latin-cuisine/
« Last Edit: December 23, 2020, 03:35:50 am by J. Wilhelm » Logged
J. Wilhelm
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« Reply #371 on: December 23, 2020, 05:10:20 am »

This is kind of dumb. I've known about the penchant for Mediterranean people tio use a lot of oil, and I've even prepared eggs this way. But I don't think I ever heard them be called "Spanish-Fried" egg...

https://getpocket.com/explore/item/once-you-try-spanish-fried-eggs-you-ll-never-cook-them-any-other-way?utm_source=pocket-newtab
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Mercury Wells
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« Reply #372 on: December 23, 2020, 05:34:42 am »

This is kind of dumb. I've known about the penchant for Mediterranean people tio use a lot of oil, and I've even prepared eggs this way. But I don't think I ever heard them be called "Spanish-Fried" egg...

https://getpocket.com/explore/item/once-you-try-spanish-fried-eggs-you-ll-never-cook-them-any-other-way?utm_source=pocket-newtab

I agree, it is stupid. That style of fried egg (using lard) is normal for myself. Now't "Spanish" about it.
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SeVeNeVeS
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« Reply #373 on: December 23, 2020, 06:41:56 am »



I agree, it is stupid. That style of fried egg (using lard) is normal for myself. Now't "Spanish" about it.

Wells....... Lard! This ain't the 1940's you know, try olive oil, your arteries may thank you in the long run  Wink, and it does add a certain flavour to your humble but tasty fried basic.

You don't still eat beef dripping on toast with lashings of salt do you? A staple snack as I was growing up, along with raw bacon rind (considered a treat) Roll Eyes
« Last Edit: December 23, 2020, 07:00:24 am by SeVeNeVeS » Logged

RJBowman
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« Reply #374 on: December 23, 2020, 04:09:35 pm »


You don't still eat beef dripping on toast with lashings of salt do you?

Where can I get that?
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