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Biriyani

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I’m from New Orleans, which has its ups and downs for sure, but one of the biggest ups is that I am surrounded by great food. I could eat nothing but this stuff for the rest of my life and be perfectly happy with that.

It is a rich cuisine, but no more unhealthy than traditional French cooking. The restaurant scene is very active and there are great places to eat all over the city, so it’s really not hard to find any of these dishes, but our culture values cooking skills, so most people who live here know how to make the majority of this stuff themselves. In fact, we don’t eat out very often at all. Restaurants are regarded as part of the tourism industry. (I can’t even remember the last time I visited the French Quarter…)

Red beans and rice (the quintessential New Orleans dish)



Jambalaya (like a spicy Cajun paella - and it also happens to be my personal favorite dish)



Gumbo (a thick roux-based stew flavored with bell pepper, onion, and celery, usually made with chicken and sausage, but sometimes with seafood)



Étouffée (another stew, featuring shellfish slow-cooked in a low, covered heat with aromatic vegetables and a buttery sauce)



Turtle soup (a rich soup made with turtle meat, which has a subtly sweet flavor, heightened with parsley and sherry)



Po-boys (a sandwich made on New Orleans style French bread, which is very crisp on the outside but light and airy on the inside, with plenty of different options for fillings… but shrimp is my favorite)



Stuffed mirlitons (a slightly sweet squash-like vegetable which is usually stuffed with a shrimp-based filling)



Raw oysters (we’re big on seafood here, and oysters are very popular in many forms, including fried, broiled, and baked, but my favorite way to eat them is at an oyster bar, which specializes in serving fresh catches raw, accompanied by lemon, hot sauce, and other seasonings)



Crawfish boil (a traditional social event in New Orleans is to gather a large group and boil a huge pot of crawfish with plenty of seasoning accompanied by items like corn on the cob, red potatoes, garlic, onions, and Cajun sausage)



Beignets and coffee (deep-fried doughnut squares with powdered sugar on top, which are much lighter than you probably think because they are made with a special light batter, all served with hot coffee or cafe au lait… this is not a dessert food and not something we eat every day… it is usually eaten for breakfast on special occasions like Easter mass, a graduation, a birthday, or a large party)



Bananas foster (quite simply the greatest dessert ever made… bananas cooked in a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur, served with vanilla ice cream)

Great thread.

My own favourites are:

(I) Stew with dumplings



(II) French casserole



(III) Russian Borscht



Lock & load...

Fresh ass of course. Jokes aside, almost every kind of sushi and many more meals from japanese cuisine like teriyaki chicken. It's kinda hard to eat japan-like quality japanese food in central europe but still it's great experience every single time.

I had some of the best sushi of my life last time I visited Prague. It’s out there. Keep looking.

Yeah but still it's not even close to japanese anyway thanks

I lived in Japan for a while. It was pretty comparable, at least to my unrefined Western palate.

On another issue: collecting spring water vs tap water, any thoughts? Where I'm from, tap water has fluoride bigtime. Lots of natural springs here. But obviously with urbanization / agricultural 'developments' past 100 years, old mother Earth ain't what used to be.

Difficult dilemma.

You can’t avoid contaminants in food and water completely, but if you’re concerned about it, I guess buy distilled water.

If that worried about that, don’t read about environmental microplastic contamination any time soon.

Mister Ananas wrote:You can’t avoid contaminants in food and water completely, but if you’re concerned about it, I guess buy distilled water.

If that worried about that, don’t read about environmental microplastic contamination any time soon.

I spoke to friend last night, who filled me in, like you, on microplastics situation. Terrifying.

Mister Ananas wrote:I’m from New Orleans, which has its ups and downs for sure, but one of the biggest ups is that I am surrounded by great food. I could eat nothing but this stuff for the rest of my life and be perfectly happy with that.

It is a rich cuisine, but no more unhealthy than traditional French cooking. The restaurant scene is very active and there are great places to eat all over the city, so it’s really not hard to find any of these dishes, but our culture values cooking skills, so most people who live here know how to make the majority of this stuff themselves. In fact, we don’t eat out very often at all. Restaurants are regarded as part of the tourism industry. (I can’t even remember the last time I visited the French Quarter…)

Red beans and rice (the quintessential New Orleans dish)

3EC373C2-158C-4AC9-A2B5-461BAC6E75EE.jpeg

Jambalaya (like a spicy Cajun paella - and it also happens to be my personal favorite dish)

80E32790-F254-4BA1-AAE9-E8602F5F53EB.jpeg

Gumbo (a thick roux-based stew flavored with bell pepper, onion, and celery, usually made with chicken and sausage, but sometimes with seafood)

D5CF3A5B-FDDB-41DC-8D5B-8A2EAA86313F.jpeg

Étouffée (another stew, featuring shellfish slow-cooked in a low, covered heat with aromatic vegetables and a buttery sauce)

483658B4-EBE6-410A-96C9-C63BA6A7F3E9.jpeg

Turtle soup (a rich soup made with turtle meat, which has a subtly sweet flavor, heightened with parsley and sherry)

FF69F25D-D666-451A-8E78-8493C4A4A7B3.jpeg

Po-boys (a sandwich made on New Orleans style French bread, which is very crisp on the outside but light and airy on the inside, with plenty of different options for fillings… but shrimp is my favorite)

20A1D7A6-887D-432F-A0E0-4DC64023C798.jpeg

Stuffed mirlitons (a slightly sweet squash-like vegetable which is usually stuffed with a shrimp-based filling)

8D28E48E-0F1B-4B46-966B-454032449E2C.jpeg

Raw oysters (we’re big on seafood here, and oysters are very popular in many forms, including fried, broiled, and baked, but my favorite way to eat them is at an oyster bar, which specializes in serving fresh catches raw, accompanied by lemon, hot sauce, and other seasonings)

EE354D6E-0CA8-4D6D-B507-4DD0A833CE67.jpeg

Crawfish boil (a traditional social event in New Orleans is to gather a large group and boil a huge pot of crawfish with plenty of seasoning accompanied by items like corn on the cob, red potatoes, garlic, onions, and Cajun sausage)

A81D4C0C-98C9-4251-B38C-42D0357D3D0F.jpeg

Beignets and coffee (deep-fried doughnut squares with powdered sugar on top, which are much lighter than you probably think because they are made with a special light batter, all served with hot coffee or cafe au lait… this is not a dessert food and not something we eat every day… it is usually eaten for breakfast on special occasions like Easter mass, a graduation, a birthday, or a large party)

B12F8753-2A12-49E2-9CAF-C894D263A686.jpeg

Bananas foster (quite simply the greatest dessert ever made… bananas cooked in a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur, served with vanilla ice cream)

4F8984BF-2F70-4CE5-A29F-3415FA58914D.jpeg

I lived in New Orleans for about three and a half years when I attended a certain Jesuit university there. I also worked at a certain bar on St. Charles as a short order cook. We served all the usual New Orleans dishes and had crawfish boils in the spring. Great food and good times.

Nice. I live within a ten minute drive of all of that stuff. So you must have gone to Loyola?

Mister Ananas wrote:Nice. I live within a ten minute drive of all of that stuff. So you must have gone to Loyola?

Haha yep, Loyola.

[url][/url]https://lareceta.com.ar/asado-y-parrilla/recetas-a-la-parrilla/salmon-a-la-parrilla-96