What's your today's cuisine?

[woo1108]

One of the funnest thing of community would be hand made cuisines.
Some people are very good at cook so he or she can make tasty dish but the others....well... maybe they have talent of alchemistry.
and different country has different cuisines.
it's one of my interest to learn what cuisines other country enjoys.
I think this community is not only for American but also other countries.


for me, I'm just a student don't know much of cook.
so I usually make simple dish.
for example:
tofu fry
1. chop the tofu
2. fry them with fry fan
3.pour soy souce and mashed raw garlic.
4. eat them with steamed rice.
fried tofu taste like meat but less oily and soft.
garlic adds spicy taste and soy souce adds salty and little bit sweet taste.

 

[Yamu]

My girlfriend and I grew up in a multicultural area and we both lived in several widely varied communities before we ended up together here (New Mexico, USA), so our menus tend to be a bit... varied, to put it kindly. I think the recipe we end up making most often is a modified omurice.

The omurice is simple enough. It's really more of a pseudo-omurice, as we don't fry the rice or do ketchup dressing for it. We just toss a batch in the rice cooker, mix together soy sauce (a sweeter variant like Aloha Shoyu, not something super-salty like Kikkoman) and a bit of mayo, pan-fry a filling of chopped mushrooms, green onions, and finely diced spam (I know, I know, but she grew up in a Hawaiian household and it really does make the dish), toss the rice with the soy mayo and the filling, fold it into an omelet, and top it off by sprinkling the last of the onions on and piping on the remains of the soy mayo. It's an excellent mix of flavors, and one omelet is usually enough to feed the both of us. (It works with lean pork instead of spam, too, even if it lacks a certain smokiness when prepared that way. Going that route, it's best to add some Worcestershire sauce to the dressing.)

As for New Mexico regional cuisine, all you have to do is take any dish you'd find at a traditional Mexican or American diner and toss New Mexico green chili into it until your mouth can't feel feelings anymore.

 

[aenemic]

Here in Sweden we have a very mixed pallette, as we have always been very quick to incorporate other cultures into our everyday lives. Many of our more traditional meals are heavily inspired by the french kitchen, but also draw from Germnany and Italy. I, along with many other swedes, also enjoy mexican food a lot and you can find ingredients for that in pretty much every grocery store in the whole country. Tacos, enchiladas and similar meals are very common in our culture. When it comes to fast food, we have an abundance of pizza (and kebab, they always go hand-in-hand), sushi and asian cross-overs.

I love cooking and I like being varied and trying new things. But it's easy to get comfortable and make roughly the same things once a week. I make some more traditional swedish meals. But I love asian cooking, and as my brothers girlfriend is from Hong Kong and her family owns a chinese restaurant I have snapped up a thing or two from there. Italian cuisine is also a big favorite of mine and olive oil, basil, mozarella and garlic are very common in my meals. I rarely follow recipes, except when trying something completely new, but prefer to experiment.

Today I'm making what I think you'd call a form of beef patties in english. I mix minced beef with feta cheese, chopped red chili peppers and grated red onion (add salt and pepper), form them into patties and throw them in the frying pan. I will most likely serve it with quinoa.

 

[Walpknut]

I prepare pastas in a multitude of ways, mostly because cooking pasta is the easist thing to do.

I am not much of a gourmet, and I only ever eat tradicional Colombian cuisin (and that's simplifying what that is) when I visit my Mother at my hometown, otherwise I make what I like to call improvised cuisine. I just take a random portion of meat from the fridge (chckken, pork, cow, the occasional Fish) And then I just combine 2 spices to cook it, sometimes I chop some onion and pepper on it. Then I prepare either some rices with beans and carrots, pasta with some homemade sauce (my sister taugth how to make them) or potatoes. Then maybe cut an avocado, rugula, maybe tomatoes. And make some fruit juice and that's my lunch.

 

[yarga]

I learned how to cook from watching my grandma, and its good that I did, because I would have starved in college otherwise.

Today had leftovers from thxgiving I cooked for our family:

Turkey
Gravy from scratch
Greek (american) style stuffing: Ground beef, lamb, chestnuts, pine nuts, tomato paste, cinnamon/clove, breadcrumbs.
Garlic mashed potatoes
yams
spanakopita
pecan pie
mud pie

Rolling around like a ball today lol.

 

[mobucks]

I prepare pastas in a multitude of ways, mostly because cooking pasta is the easist thing to do.

. . .otherwise I make what I like to call improvised cuisine. I just take a random portion of meat from the fridge (chckken, pork, cow, the occasional Fish) And then I just combine 2 spices to cook it, sometimes I chop some onion and pepper on it.

This section is basicly me. Meat over pasta. For veggie side it's usually frozen mixed veggies steamed over some boxed spiced rice.

I'm also a big fan of traditional Sausage and Peppers.

During my summer job I make a mean fried clam and x-fish tacos. We make our own tartar, salsa, cocktail, burnaise sauces from the base ingredients. If I'm feeling really like something greasy, I make a version of the famed Rutgers "Fat" sandwich.

A roll with cheese, french fries, chicken fingers, onion rings, lettuce, tomato, onion, relish, and maybe some tartar sauce or just mayo. Gross I know.
Another fun one is the "Chicago" style hotdog. It's a hotdog with two pickle wedges, onions, tomato, mustard, relish, salt and pepper.