Evermore Posted December 14, 2007 Share Posted December 14, 2007 Yeah! Thanks for finding the pic. This was the first thing that came to my mind. Forget the beaches, the sunshine, the traffic and Sunset strip. Nothing says Southern California like a good old In-N-Out burger! When I talk to friends that have moved away this is what they miss the most. Link to comment Share on other sites More sharing options...
Ishita Posted December 14, 2007 Share Posted December 14, 2007 Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (french beans, carrots, cauliflower, potota, bottle gourds, etc.) 1/2 cup shelled peas 2 tbsp. butter 2 tsp. pavbhaji masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. each ginger grated, garlic crushed juice of 1/2 lemon. To Garnish 1 tbsp. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining. Heat butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil. Simmer till gravy is thick, stirring and mashing pieces with masala, in between. Add lemon juice, stir. Garnish with chopped coriander and a block of butter. For Pavs Slit pavs horizontally leaving one edge attached. (To open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a piece of lemon and chopped onion. Making time : 30 mins. (excl. pressure cooking time) Serve : 4 (2 pavs each) Link to comment Share on other sites More sharing options...
zoso13zeppelin Posted December 14, 2007 Share Posted December 14, 2007 Good frickin' gracious ya'll are a meat eatin' bunch. Goat stomachs, roast beef, sausages, pig ribs, cow patties.... ~666 I don't eat the ribs. Like GioBrasil said, this is our local cuisine, not our favourite foods or whatever. Link to comment Share on other sites More sharing options...
Rock Action Posted December 14, 2007 Share Posted December 14, 2007 Link to comment Share on other sites More sharing options...
KashmirDevi Posted December 14, 2007 Share Posted December 14, 2007 Some famous foods from my area... Philly Cheese Steaks. And Salt Water Taffy. Link to comment Share on other sites More sharing options...
Katuschka Posted December 15, 2007 Share Posted December 15, 2007 Sirloin Roast beef, usually larded, with a thick sauce made of carrot, parsley root and cream, served with dumplings. Often served with a cream topping, a teaspoon of cranberry compote and slice of lemon. (Wikipedia) In general Czech cuisine can be described as follows: meat, meat, dumplings, meat, sauce, gravy, meat, dumplings, beer, dumplings, meat, sauce, gravy, sauerkraut, fat, dumplings, meat, fat, sauerkraut, beer, meat,..... ....and of course various cakes, desserts, and many sweet versions of dumplings.... Did I mention meat and beer? Link to comment Share on other sites More sharing options...
MS1 Posted December 15, 2007 Share Posted December 15, 2007 Sirloin Roast beef, usually larded, with a thick sauce made of carrot, parsley root and cream, served with dumplings. Often served with a cream topping, a teaspoon of cranberry compote and slice of lemon. (Wikipedia) In general Czech cuisine can be described as follows: meat, meat, dumplings, meat, sauce, gravy, meat, dumplings, beer, dumplings, meat, sauce, gravy, sauerkraut, fat, dumplings, meat, fat, sauerkraut, beer, meat,..... ....and of course various cakes, desserts, and many sweet versions of dumplings.... Did I mention meat and beer? My god, that's pythonesque. Not that I'd ever say that meat, beer or dumplings were bad things. And I'm all about cranberry compote, cranberries are big in New England as well. Actually, sounds a bit like what I had yesterday when I went to Ikea and ate Swedish meatballs in gravy with lingonberry compote. Wasn't bad. Link to comment Share on other sites More sharing options...
Katuschka Posted December 15, 2007 Share Posted December 15, 2007 My god, that's pythonesque. That's because I exaggerate. Well, not really... The funny thing is....this thread made me think about the whole thing more deeply, and I realized that among the most typical examples of Czech cuisine, you can find...Wiener Schnitzel, Hungarian Goulash, or Apple Strudel... Link to comment Share on other sites More sharing options...
Misty Posted December 15, 2007 Share Posted December 15, 2007 LOL! I love this forum...there is always a joker hanging around that will make you laugh your ass off.... Link to comment Share on other sites More sharing options...
MS1 Posted December 15, 2007 Share Posted December 15, 2007 That's because I exaggerate. Well, not really... The funny thing is....this thread made me think about the whole thing more deeply, and I realized that among the most typical examples of Czech cuisine, you can find...Wiener Schnitzel, Hungarian Goulash, or Apple Strudel... You mean that they are all from different regions? That's pretty typical in the U.S.- everything that's here is from one old country or another. I've always enjoyed the diversity of foreign cuisine available here. One thing I can't tell- do you like all the meat and dumplings? I know you like the beer. If you don't like your local cuisine, you wouldn't be the only one, I'm at odds with the local Boston Cuisine. Lots of fresh seafood- but that does me no good, don't like fish (other than sushi, oddly enough) and rest of it is italian type stuff. S'okay, but I like what I get in California better. Link to comment Share on other sites More sharing options...
Katuschka Posted December 15, 2007 Share Posted December 15, 2007 You mean that they are all from different regions? Partly, but the fact is that I didn't mean anything, it was simply a statement. I've never called Wiener Schniztel a 'Wiener Schnitzel', for me it's simply 'řízek'. They call it Wiener Schnitzel in Austria (and in the rest of the world), but who knows where it comes from. It's simply a meal typical for both this region and the other one, which is not that surprising. One thing I can't tell- do you like all the meat and dumplings? No. But I love apple strudel. No one makes it better than my grandma. Link to comment Share on other sites More sharing options...
Stargazer Posted December 15, 2007 Share Posted December 15, 2007 Fårikål "from wikipedia" Fårikål is a traditional Norwegian dish, consisting of pieces of lamb's meat with bone, cabbage, whole black pepper and a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets. The dish is typically prepared in early autumn, after the slaughtering of the year's young lambs. Some people prefer mutton for this dish. Fårikål is originally a dish from the Western part of Norway, but is now enjoyed in all parts of the country. Fårikål literally means “sheep in cabbage”. In the 1970s, fårikål was elected national dish of Norway by a popular radio programme. The last Thursday of September is considered the national fårikål day of Norway. link to video Lutefisk of course from wikipedia: Lutefisk (lutfisk) (pronounced [lʉːtəfɪsk] in Norway, [lʉːtfɪsk] in Sweden and the Swedish-speaking areas in Finland) is a traditional dish of the Nordic countries made from stockfish (air-dried whitefish) and soda lye (lut). In Sweden, it is called lutfisk, while in Finland it is known as lipeäkala. Its name literally means "lye fish", owing to the fact that it is made with caustic soda or potash lye. wiki link I don't like any of theese dishes. lutefisk I actually hate with every fiber of my body. Link to comment Share on other sites More sharing options...
MS1 Posted December 15, 2007 Share Posted December 15, 2007 No. But I love apple strudel. No one makes it better than my grandma. Get the recipe! Those things should be passed down. My grandmother made strawberry rhubarb pie something fierce, but the recipe died with her. Link to comment Share on other sites More sharing options...
seirios Posted December 15, 2007 Share Posted December 15, 2007 Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (french beans, carrots, cauliflower, potota, bottle gourds, etc.) 1/2 cup shelled peas 2 tbsp. butter 2 tsp. pavbhaji masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. each ginger grated, garlic crushed juice of 1/2 lemon. To Garnish 1 tbsp. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining. Heat butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil. Simmer till gravy is thick, stirring and mashing pieces with masala, in between. Add lemon juice, stir. Garnish with chopped coriander and a block of butter. For Pavs Slit pavs horizontally leaving one edge attached. (To open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a piece of lemon and chopped onion. Making time : 30 mins. (excl. pressure cooking time) Serve : 4 (2 pavs each) I absolutely love Indian cuisine! I have recently got a masala expecially prepared for pav bhaji from my aunt who's a regular visitor of the subcontinent... Link to comment Share on other sites More sharing options...
Ishita Posted December 16, 2007 Share Posted December 16, 2007 I absolutely love Indian cuisine! I have recently got a masala expecially prepared for pav bhaji from my aunt who's a regular visitor of the subcontinent... Oh that's great, it makes for a lovely lunch on a saturday afternoons. Link to comment Share on other sites More sharing options...
GioBrasil Posted December 17, 2007 Share Posted December 17, 2007 Peixada (means something like "fish stew" ) That's my fave local food Link to comment Share on other sites More sharing options...
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