Around the World - One Plate at a Time.

I have decided to visit all the Jokers...or at least their cuisines of the world!

I am going to start in the United Kingdom. (since we have been talking about yorkshire pudding.)

So to be fair, I will make (and document) both Frevs recipe and James' recipe. I will probably make one with a roast dinner like Flim suggested and the other I will make as a "Toad in the Hole" <--saw that on youtube and am intrigued.

I loaned out my camera, so I just have to get it back before I begin. Hopefully I will start this within the next week.

So for me to try making one of your countries cuisines, please PM me the recipe, keeping the following things in mind:

1.) Is it a popular dish your country is known for? (country can either be your country of origin or where you currently live..so for example Glitch can either give me a filipino recipe or a canadian recipe)

2.) will it be easy for me to find the ingredients? (Chicago is quite diverse, I live an hour north but should still be able to get most things)

3.) Is it affordable? (Cause I am poor.)

4.) Is it yummy? (I try not to be too picky an eater, but do not like crab, lobster, or organs)

5.) Is the recipe a personal favorite of yours? (I would be most excited to try something like that!)

Bon Appetit!

Easy way to enjoy the cuisine of seattle... enter local starbucks, purchase the @#$% coffee, enjoy your starbucks while looking outside the window staring at another starbucks right across the street.

As for my ethnicities, I can give you some asian and german recipes if you want

Hooray! Can you send me a yummy German recipe?

.......and I am already quite versed in Seattles beverage beast. Cut me and I bleed macchiato.

Pammy, Northern Portugal is known for beef steak and Southern Portugal is know for fish steak
Glad I could help

So send me a recipe Deo! Or I will start you-tube-ing Portugeuse cuisines! I am so excited!

Pamalam wrote:

So send me a recipe Deo! Or I will start you-tube-ing Portugeuse cuisines! I am so excited!

Lol the secret is in the beef race
I think its just a medium rare sirloin steak:
"Posta Mirandesa"

The beef race? What does that mean? The last cow over the finish line ends up on your dinner plate? LMAO.

Thanks to a friend of mine, I've finally learned Starbuckanese. :p

Being a Montanaian the only thing I'd really suggest is our huckleberry/chokecherry products. They are frickin' yummy! I thought about making everyone a nice little gift baskets when christmas came around (given those who are willing to receive them) However if anyone is interested in huckleberry/chokecherry goodies I'll gladly send you guys some!

I was clear enough pam

apparently not...

German pretzels:

mix 2 pkgs yeast with 2C warm water w/ 1 teaspoon sugar. Let stand 10min.
In separate bowl have 6 cups flour with 2 teaspoon salt.

Add yeast mixture to flour. Mix and knead the dough until it is elastic and no longer sticks to the bowl(it won't necessarily be smooth)

Cover and let rise for 1 hr in warm dry place

Separate into 16 portions. For each portion form into a rope and fold into pretzel shape. Place pretzels on racks and let rise 30 min.

prepare baking soda mixture: 6tablespoons baking soda, 6Cups water, bring to boil. let prtezel cute in baking soda mixture for about 7seconds, then plase on baking sheet(that has been greased and floured). You can sprinkle the tops with alittle salt if you want.

Bake 10-12 min at 450


German pretzels is classic bavarian food for breakfast. Often times eaten with weisswurst and sweet mustard... mmmm lecker.

I have other recipes too, just let me know, like maultaschen, rouladen, spaetzle, saurekraut... and some yummy baked goods.

Deoceus wrote:

Lol the secret is in the beef race
I think its just a medium rare sirloin steak:
"Posta Mirandesa"

Now I get it Deo. By race you meant breed. I am not sure I will find Mirandesa beef here in the US.

Full English Breakfast!

Frevett wrote:

Full English Breakfast!

Now that I can get on board with! I <3 Breakfast! Are all "Full English" breakfasts the same? I looked it up, and am unsure if I will find black pudding here in the US. But I can probably get all the rest.

Well, here you go — traditional recipe of холодец (kholodets), traditional Ukrainian holiday dish. It takes some TIME to make it, but believe me, EvilMijo gonna love it.

What you need and where to get it?
Here you go, and address for you: 857 N Western Ave, (between Rice St & Iowa St) in Ukrainian Village, Chicago, IL 60622. It's Rich's Deli, where you should buy everything you need for this dish. I remember them having AMAZINGLY low prices on meat. But please, mention to them that you need meat for kholodets (pronounced like ho-low-deads). And! While you there, try to buy black Ukrainian bread and some solenya (pronounced like so-lean-yeah) — it's nothing fancy, just pickled cucumbers and pickeld totamotes and sour cabbage. But! With a bottle of cold vodka, kholodets and solenya, you will make reall Ukrainian supper and will amaze your guests!

So, back to ingredients:
- 2 lb beef/pork leg bones (sawed in pieces);
- 1.5 lb beef meat;
- filtered water;
- salt;
- 1 big (!) yellow (!!) onion, washed, not peeled;
- black pepper;
- 3-5 bay leaves
- 4-6 cloves finely sliced or chopped garlic

Now, how to prepare it:
Take BIG stew pan or pot. Boil Piggy's legs, meat, vegetables, bay leaves, peppercorn, spices, garlic for 2 (!) hours on the slow fire. During these hours take the scum out and after 1st hour add salt, parsley, may be a couple of drops (!) of vinegar and boil for 2 (!) hours more. Strain the soup. Take out the legs as well as the onion and the spices. Take out the meat and cut it into pieces. What you have left in a pan is a beef tea. Leave it for now, you have to preapre plates.

Now, the most important part. Take 3-5-7 greased with small corn or sunflower oiled sponge soup plates. Put the meat on the bottom of each plate. More meat — more taste! After that CAREFULLY pour every plate with the beef tea. Now, put the plates into the fridge. If you have 3-4 breadboards, use them to put a plate on each other. Cool for 6-8 hours. Carefully remove white oil stains from the top of a surface. And here you go — kholodets!

How to serve it:
As I told you, this is a holiday dish, so you can prepare it on Friady evening and invite your friends to visit you on Saturday evening — kholodets can say in a fridge for 2-3 days without being spoiled. Now, prepare some mashed potatoe. Take out of the fridge solenya you've bought for this evening. And don't forget about bottle of vodka that you put in a freezer, yes, freezer! (I would reccoemend buying Nemiroff Premium DeLux you can buy in the same Rich's Deli). So, here you go — prefect Ukrainian meal for the good evening with firends!

Now, answering your questions:
Q) Is it affordable?
A) Very! The most expenisve part of this meal is a bottle of vodka (25-30$) You can buy all the ingredients (Ukrainian bread, red horseradish, onion, sour vegetables, meat) for 20-30$ total.

Q) Is it yummy?
A) Very! Especially if yuo will eat it with red horseradish. ALWAYS use red horseradish to spice up kholodets!

Q) Is the recipe a personal favorite of yours?
A) Very! It's tasty, yummy and it's one of the best thing to eat right after you've drunk a shot of vodka.

Bon appétit!

Oh kholodets! Nice choice, Owlka! =) We cook it during the year but especially on New Year's Eve! Very popular in Russia, Ukraine and I think in Belorussia. I love kholodets! And I want it now =(

Pamalam wrote:

Deoceus wrote:

Lol the secret is in the beef race
I think its just a medium rare sirloin steak:
"Posta Mirandesa"

Now I get it Deo. By race you meant breed. I am not sure I will find Mirandesa beef here in the US.

Yes, it'd be difficult

Pam, I know you are very familiar with Filipino foods already.

I know if you make LUMPIA that will make EvilMijo a very happy man.
And I believe you know how to make Pancit and Filipino-style Spaghetti already.

I don't know if you have tried Pancit Palabok yet.

RECIPE

Spoiler:

1.) Is it a popular dish your country is known for? Yes, this is a very common Filipino recipe

2.) will it be easy for me to find the ingredients? Yes, I think think the only thing you might have trouble finding is the Palabok Sauce, and the Rice noodles.

3.) Is it affordable? I believe so. I would say about $15 total.

4.) Is it yummy? This one has shrimp Pam, I don't know if you like shrimp or shrimp flavour.

5.) Is the recipe a personal favorite of yours? Yes, I'm actually craving for one right now.

Pamalam wrote:

Frevett wrote:

Full English Breakfast!

Now that I can get on board with! I <3 Breakfast! Are all "Full English" breakfasts the same? I looked it up, and am unsure if I will find black pudding here in the US. But I can probably get all the rest.

You dont need to have black pudding i never eat it when i have a full english breakfast.

Flimming wrote:

Pamalam wrote:

Frevett wrote:

Full English Breakfast!

Now that I can get on board with! I <3 Breakfast! Are all "Full English" breakfasts the same? I looked it up, and am unsure if I will find black pudding here in the US. But I can probably get all the rest.

You dont need to have black pudding i never eat it when i have a full english breakfast.

Black pudding is pretty important in my eyes; but quite a few people I know don't like it, so I guess it's not essential. It's not common in the US then?

Oh, TT, if you were craving for kholodets, then you will envy me right now! Because my mother-in-law sent me whole bowl of her home-made gigantic котлет today!

Have you seen real home-made полтавские вареники? If so, than you can imagine the size of those котлет...

But they are yummy!

I'm doing some more searching. It will be a trip into the city, but I found a place called Gaelic Imports that may have the black pudding.

Tell me the rest of what makes a full English breakfast please.

Well I guess some people prefer to have black pudding, yeah i dont like it Dx
but ummm
Fried Eggs
Bacon
Sausages
Beans or tin tomatoes?
hash browns
mushrooms
hmm dunno what else ive missed, i dont have english breakfast often