But for real, I am particularly fond of nasi goreng; even though I buy it pre-made instead of doing it myself it's delicious!
Or chicken with honey and mustard, that's another one of my favourites.I found it one day at a recipe site and decided to try it and, wow, it's amazing!
And one from my childhood, green pea stew, but only in the way grandma makes it!
Sushi is great! Two weeks ago I had the best sushi of my life, went into a sushi place near me to order a big sushi mix for my wifes 30th birthday. Luckily for me there was a well-known sushi chef (I have no clue who it was though) visiting that place, so he got full liberty to make whatever he wanted. And it was amazing.
In my country, we have "kaiten-sushi" restaurants, where sushi is served in lanes, and my family and I sometimes go there because it is cheaper than usual.
You know what really grinds my gears? When restaurants try to be hip nowadays by serving stuff on anything that's not a dish.
I don't want food on a wooden board. I don't believe that you can wash it properly. I don't want potato fries in a jar. Thanks for getting them all soggy and steamy. I don't want ice cream on a flat roof tile. It melts, spills to the table, and potentially to my clothes.
So... My favourite dish is any actual dish in a restaurant :)
I find wooden board to be okay whenever I buy brie with grapes and cured meat, but it might be because it fits that place in particular.
Other than that, normal plates please!
Any actual dish in a restaurant, so you don't have to clean them yourself too? ;)
Complete different.
The smoked part give it a strong taste, the meat fall appart and you don't need strenght to cut something, it's fibrous, warm and cold great.
So very good fitting to warm or cold potato salad.
I eat mostly 30% direct after cooking and the rest at the next day when the potato salad had time to intense the taste.
I should give it a try, how strongly smoked is it? Just learnt that I am not good with beech smoked meat, but I don't mind bacon at all, the smoked world is confusing.
Always good to have a meal that just gets better over the days! I'm that way with the moussaka I normally make. It's so good the day after it's made.
Oh, not too sure about that! I remember being not too well off as a kid, and sometimes my grandma made pizza out of leftovers lol.
So this one day it was sort of pizza, with sauerkraut and potatoes. It was.. unique..
Italy, France and Vietnam. Quite a mix, and I haven't heard of any of these, thanks for sharing! Do you travel a lot, do you make it yourself, or is everything obtainable where you are?
My favourite dish is whatever I eat at the moment I eat it.
No, seriously, lately I've been like "THIS IS THE BEST MEAL I'VE EVER HAD" to everything.
But I think garam masala chicken curry is my favourite atm, but I'd die for some spicy kung pao chicken right about now..
I really enjoy cooking and living just outside of Munich, getting the right ingredients isn't that difficult. (I have to get creative sometimes and subsitute some stuff.)
Now, I have traveled to the regions in France and Italy, where you can get those 2 dishes (I'm pretty sure Ossobuco can be found throughout Italy though), and Vietnam is definitely high up on my bucket list.
A cousin of mine lived and worked in Vietnam for a couple of years and has a Vietnamese girlfriend, so I have been treated to some authentic food.
India and China offer such a wide range of delicious dishes, so I wouldn't say no to either of those right now either. :P
That's probably one of my least loved things about this country, many things are hard to obtain :\ So the choices are 1. being really creative, or 2. just give up. Tried to be creative once but the result was horrid. A hard unedible log of meat tasting nothing but cayenne. Not my proudest moment in the kitchen. Guess traveling is my only choice :'D
Oh nice being treated with authentic food! I think my mother-in-law once made me some slaatje (dutch salad, I think), closest thing I've come to homemade authenticity.
The two main ones, considering how much of it I eat
Tartare. In two versions. The first with beef sirloin, pepper, soy sauce, olive oil, raw egg yolk, raw finely chopped onion / capers / pickles and sometimes with a bit of beer vinegar. The second with horse tenderloin, with pepper, honey and lard.
Not really a dish. Kindziukas - lithuanian dry garlic sausage.
Ah dang, tartare is on my bucket list of meals I'd love to try. One day I'll find a fancy restaurant that doesn't get me bankrupt. It looks so forbidden, lol.
Bet that garlic flavour is superb with that sausage!
Forget about a fancy restaurant. Tartare is a banal dish to be made at home.
One portion of meat = ~300 g
Let's start with choosing the meat.
Horse meat - it can be poorly available and it would be worth going to a restaurant for that.
Beef - widely available. Instead of sirloin, beef with burgers will be good too.
Salmon or tuna - widely available, it does the same as normal tartare.
Reindeer - I saw from your steam profile that you marked Norway as your country. I've never eaten a reindeer, but I know deer can be easily turned into a burger, so there's a chance a reindeer will do.
Next, you'll need a longer knife with a wide blade (the knife can be any type, but a wider knife is easier) and a cutting board. Flatten the meat on the board and cut first horizontally and then vertically. Cut the meat until it turns into mush. Layer the meat on the plate. Add pepper and a little salt if you don't have soy sauce. If you have it, no more than one tablespoon. Then olive oil or oil, half a tablespoon. Then two tricky eggs. Why tricky? The thing about raw eggs is that they can infect you with salmonella. It never happened to me, but luckily there is a way, although it slightly changes the taste of the yolk. If you've never eaten an egg raw, it doesn't matter. The method is to steaming the eggs with boiling water. A few moments and that's enough. Then add the yolk to the meat and mix it thoroughly. Then add the finely chopped toppings. The pickles will give the tartare a light sweetness, the onions are neutral, the capers have a strong flavor and you need to rinse them out of the pickle. Mix everything again to a mass and give it a moment of peace for the flavors to mix.
In the meantime, make strong tea and brush bread with real butter. Tartare on bread is great :)
And here is the whole tartare. Fun for 15 minutes, at a fraction of the cost of a fancy restaurant.
I will cherish this comment and give this a try one day. Does the meat have to be frozen for a week to kill of parasites, and do I have to sear each side of the meat before cutting them into a mush? There's a sea of information out there, and they don't always say the same thing.
Eggs, tried the salmonella-thing #relaxingvacation, but I've also drank a few raw eggs without getting sick. Is the egg yolk provided on all the fancy photos just unmixed, or is it to make it look more fancy?
No searing, tartare is pure raw. Something I heard about freezing, but I guess it was just about wild meat. I've never done this. I've always used meat from a butcher or a supermarket and as long as I stick to the date it was ok.
Unmixed yolk looks great, and that's the only reason why it is shown this way. In general, the tartare when mixed and, for example, after adding mustard and soy sauce, can look like a muddy slush.
Do not put the prepared tartare in the fridge, because it will lose its flavor a little and the yolk will thicken. In the case of meat tartare the loss will be small, in the case of fish tartare it will be greater. It's actually a do-and-eat dish. Room temperature will not spoil the meat, unless it is in the sun, then the risk of poisoning is high.
When you mentioned searing tartare, I thought of a ceviche. It is something betweenraw and seared. Take raw salmon or tuna, cut into pieces and pour over the lime juice. The recipe also says lemon or orange juice, but I haven't tried it. Then we throw it in the fridge, somewhere for 0.5 h - 1 h (depending on the size of the fish pieces). Halfway through the time, add the vegetables to the bowl. There is some freedom here. I added cilantro, red onion and some gochugar. And it was good. Generally lime juice will make the fish look slightly toasted. This is another do-and-eat dish.
More that I was told that you sear the meat, and then cut the seared part off to use the raw bits. Not sure what difference it would make, O.o
I was -this- close to buy some fine meat from the fresh meat section, chickened out :D
Aha! I don't need that raw yolk then, don't mind it looking mud-like.
You are really giving me a lot of great advices around it, are you are chef or just passionate about food?
I'm not crazy enough to be the chef. Mainly because it's hell hard work. Passion in eating is enough for me. I like to combine different flavors, even if they hurt me as a last resort. But I still haven't gotten to higher level, mainly because most of my dishes still look like mud :)
As for the first part, there is a certain logic to do it. At the end you have roasted meat and slightly raw meat, so two dishes are made from one piece of meat. This is not tartare material, but a nice introduction to a two-course meal :)
No chickened out, try small steps. Buy a piece of raw meat or fish, 1/3 for tartare and 2/3 for experiments or preparing a normal meal. Even if the tartare doesn't come out so great the first time, you still have 2/3 of the meat to process.
Hurt you as a last resort? As in they didn't go together at all, or the spiciness was unbearable?
I will, gonna look out for nicer meat on sale from now on, the prices on meat is a joke here.
There's a sale on flank steak, is that appropriate meat to use?
There are things that cause problems, for example salmon with lemongrass and tomato and cucumber salad with cream and lemon. The dish is delicious, but everytime I have to reckon with a longer stay in the loo. I know that I will eat them despite the problems it generates.
Flank steak is fine. If the shop meat is expensive, maybe it's time for wild meat from hunters or hunting. I heard that this is very popular in Norway.
Oh no, lemongrass, my nemesis. I can't stand that taste. I can barely eat ginger or cilantro as it tastes like soap. Stupid taste bud genes.
Wild meat from hunters are even more expensive, unless you know a hunter :D
Regular meat.. Hmm, a pack of minced meat is about €7 for 400 grams. Flank steak from Angus is €30.
You can buy the meat that normally doesn't sell for €3 per 150 grams. Which is probably why Norwegians travel to Sweden to bulk buy meat..
As long is not a duck i am fine with any dish. =D
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I can respect that, with that name of yours! Not too fan of duck myself, and I would for sure not eat a fox.
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Well, obviously it's a bowl lol
But for real, I am particularly fond of nasi goreng; even though I buy it pre-made instead of doing it myself it's delicious!
Or chicken with honey and mustard, that's another one of my favourites.I found it one day at a recipe site and decided to try it and, wow, it's amazing!
And one from my childhood, green pea stew, but only in the way grandma makes it!
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Nasi Goreng looks delicious, I have to find a recipe for that I think!
And there's something about food that only a grandma can make. A soup or stew like that warms more than anything else.
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Sushi ^^
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Sushi is great! Two weeks ago I had the best sushi of my life, went into a sushi place near me to order a big sushi mix for my wifes 30th birthday. Luckily for me there was a well-known sushi chef (I have no clue who it was though) visiting that place, so he got full liberty to make whatever he wanted. And it was amazing.
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In my country, we have "kaiten-sushi" restaurants, where sushi is served in lanes, and my family and I sometimes go there because it is cheaper than usual.
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You know what really grinds my gears? When restaurants try to be hip nowadays by serving stuff on anything that's not a dish.
I don't want food on a wooden board. I don't believe that you can wash it properly. I don't want potato fries in a jar. Thanks for getting them all soggy and steamy. I don't want ice cream on a flat roof tile. It melts, spills to the table, and potentially to my clothes.
So... My favourite dish is any actual dish in a restaurant :)
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+1 :D
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Gotchu covered ;p
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I find wooden board to be okay whenever I buy brie with grapes and cured meat, but it might be because it fits that place in particular.
Other than that, normal plates please!
Any actual dish in a restaurant, so you don't have to clean them yourself too? ;)
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Schäufele mit Kartoffelsalat
Smoked pig shoulder with potato salad
(self made potato salad of course)
It's great, if cold or warm.
I would kill for it....
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I don't think I've ever tried pig shoulder, how is it compared to pig knuckles?
A good potato salad is a blessing though.
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Complete different.
The smoked part give it a strong taste, the meat fall appart and you don't need strenght to cut something, it's fibrous, warm and cold great.
So very good fitting to warm or cold potato salad.
I eat mostly 30% direct after cooking and the rest at the next day when the potato salad had time to intense the taste.
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I should give it a try, how strongly smoked is it? Just learnt that I am not good with beech smoked meat, but I don't mind bacon at all, the smoked world is confusing.
Always good to have a meal that just gets better over the days! I'm that way with the moussaka I normally make. It's so good the day after it's made.
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Pizza because I can put anything I like on it and it will be great :)
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Oh, not too sure about that! I remember being not too well off as a kid, and sometimes my grandma made pizza out of leftovers lol.
So this one day it was sort of pizza, with sauerkraut and potatoes. It was.. unique..
Other than that; pizza is awesome.
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Well there are people that order fries on pizza so... You were close to creating a new pizza trend I guess?
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Fries on pizza, with béarnaise sauce. Used to be a trend. Don't know if it still is! What about pineapple?
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Deadpool pizza is Chicken + pineapple + green olives.
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How typical Deadpool. I like olives, but I don't think I've had green olives on a pizza, only black.
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Pineapple makes the pizza sweet and green olives makes the pizza salty so you got a mix of two flavors that fight inside your mouth.
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You know, right now I'm in the mood for sushi.
Oh, looks like someone else beat me to it!
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Will you get sushi someday soon then?
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I think I will - I haven't actually had since before covid so it's about time.
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Meat stew, spoon in one hand, piece of bread in the other!
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Throw away the spoon and eat it all with the bread!
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Need the spoon to stuff up the bread xD
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Gasp, what is this, having manners?!
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I don't think I have a definitive favourite dish, but here are three that came to mind:
Ossobuco
Baeckeoffe
Bun Bo
I also like a lot of fish and vegetarian dishes, so yeah... difficult choice :D
What's your favourite dish though?
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Italy, France and Vietnam. Quite a mix, and I haven't heard of any of these, thanks for sharing! Do you travel a lot, do you make it yourself, or is everything obtainable where you are?
My favourite dish is whatever I eat at the moment I eat it.
No, seriously, lately I've been like "THIS IS THE BEST MEAL I'VE EVER HAD" to everything.
But I think garam masala chicken curry is my favourite atm, but I'd die for some spicy kung pao chicken right about now..
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I really enjoy cooking and living just outside of Munich, getting the right ingredients isn't that difficult. (I have to get creative sometimes and subsitute some stuff.)
Now, I have traveled to the regions in France and Italy, where you can get those 2 dishes (I'm pretty sure Ossobuco can be found throughout Italy though), and Vietnam is definitely high up on my bucket list.
A cousin of mine lived and worked in Vietnam for a couple of years and has a Vietnamese girlfriend, so I have been treated to some authentic food.
India and China offer such a wide range of delicious dishes, so I wouldn't say no to either of those right now either. :P
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That's probably one of my least loved things about this country, many things are hard to obtain :\ So the choices are 1. being really creative, or 2. just give up. Tried to be creative once but the result was horrid. A hard unedible log of meat tasting nothing but cayenne. Not my proudest moment in the kitchen. Guess traveling is my only choice :'D
Oh nice being treated with authentic food! I think my mother-in-law once made me some slaatje (dutch salad, I think), closest thing I've come to homemade authenticity.
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"My favourite dish is whatever I eat at the moment I eat it." -Foxpile
Top comment right here! :)
It's tough to pick a favorite curry sauce, but I think I might lean toward panang, myself.
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Panang, haven't tried it. Love a good curry so I'll bookmark a recipe I can find and make it when I feel adventurous, thank you!
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Anything involving pasta. I could eat nothing but pasta for the rest of my life. Italian food is my kryptonite.
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If only pasta were low carb, ahhh. I make some banging creamy chicken florentine, I guess some pasta would lift it up more. Italian food is good!
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Thanks
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Thanks a lot!
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Potatoes, meat, mushroom sauce + stretch pants
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Aww yiss, mushroom sauce is delicious. Those potatoes looks heavenly too.
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Seafood pasta marinara but without squid or octopus, I cannot eat them anymore after knowing how intelligent they are
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Ouch, I can see how that would turn some people off eating that.
With scampi/large shrimp though? I'm making some chili and garlic marinated scampis today, looking forward to it.
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but of course! shirmp is love, shrimp is life, be sure to extra enjoy those marinated scampis for me today
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Thanks, I will think "Veni Vidi Vici" while eating them, because I sure conquered them by devouring them ;p
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The two main ones, considering how much of it I eat
Tartare. In two versions. The first with beef sirloin, pepper, soy sauce, olive oil, raw egg yolk, raw finely chopped onion / capers / pickles and sometimes with a bit of beer vinegar. The second with horse tenderloin, with pepper, honey and lard.
Not really a dish. Kindziukas - lithuanian dry garlic sausage.
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Ah dang, tartare is on my bucket list of meals I'd love to try. One day I'll find a fancy restaurant that doesn't get me bankrupt. It looks so forbidden, lol.
Bet that garlic flavour is superb with that sausage!
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Forget about a fancy restaurant. Tartare is a banal dish to be made at home.
One portion of meat = ~300 g
Let's start with choosing the meat.
Horse meat - it can be poorly available and it would be worth going to a restaurant for that.
Beef - widely available. Instead of sirloin, beef with burgers will be good too.
Salmon or tuna - widely available, it does the same as normal tartare.
Reindeer - I saw from your steam profile that you marked Norway as your country. I've never eaten a reindeer, but I know deer can be easily turned into a burger, so there's a chance a reindeer will do.
Next, you'll need a longer knife with a wide blade (the knife can be any type, but a wider knife is easier) and a cutting board. Flatten the meat on the board and cut first horizontally and then vertically. Cut the meat until it turns into mush. Layer the meat on the plate. Add pepper and a little salt if you don't have soy sauce. If you have it, no more than one tablespoon. Then olive oil or oil, half a tablespoon. Then two tricky eggs. Why tricky? The thing about raw eggs is that they can infect you with salmonella. It never happened to me, but luckily there is a way, although it slightly changes the taste of the yolk. If you've never eaten an egg raw, it doesn't matter. The method is to steaming the eggs with boiling water. A few moments and that's enough. Then add the yolk to the meat and mix it thoroughly. Then add the finely chopped toppings. The pickles will give the tartare a light sweetness, the onions are neutral, the capers have a strong flavor and you need to rinse them out of the pickle. Mix everything again to a mass and give it a moment of peace for the flavors to mix.
In the meantime, make strong tea and brush bread with real butter. Tartare on bread is great :)
And here is the whole tartare. Fun for 15 minutes, at a fraction of the cost of a fancy restaurant.
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I will cherish this comment and give this a try one day. Does the meat have to be frozen for a week to kill of parasites, and do I have to sear each side of the meat before cutting them into a mush? There's a sea of information out there, and they don't always say the same thing.
Eggs, tried the salmonella-thing #relaxingvacation, but I've also drank a few raw eggs without getting sick. Is the egg yolk provided on all the fancy photos just unmixed, or is it to make it look more fancy?
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No searing, tartare is pure raw. Something I heard about freezing, but I guess it was just about wild meat. I've never done this. I've always used meat from a butcher or a supermarket and as long as I stick to the date it was ok.
Unmixed yolk looks great, and that's the only reason why it is shown this way. In general, the tartare when mixed and, for example, after adding mustard and soy sauce, can look like a muddy slush.
Do not put the prepared tartare in the fridge, because it will lose its flavor a little and the yolk will thicken. In the case of meat tartare the loss will be small, in the case of fish tartare it will be greater. It's actually a do-and-eat dish. Room temperature will not spoil the meat, unless it is in the sun, then the risk of poisoning is high.
When you mentioned searing tartare, I thought of a ceviche. It is something betweenraw and seared. Take raw salmon or tuna, cut into pieces and pour over the lime juice. The recipe also says lemon or orange juice, but I haven't tried it. Then we throw it in the fridge, somewhere for 0.5 h - 1 h (depending on the size of the fish pieces). Halfway through the time, add the vegetables to the bowl. There is some freedom here. I added cilantro, red onion and some gochugar. And it was good. Generally lime juice will make the fish look slightly toasted. This is another do-and-eat dish.
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More that I was told that you sear the meat, and then cut the seared part off to use the raw bits. Not sure what difference it would make, O.o
I was -this- close to buy some fine meat from the fresh meat section, chickened out :D
Aha! I don't need that raw yolk then, don't mind it looking mud-like.
You are really giving me a lot of great advices around it, are you are chef or just passionate about food?
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I'm not crazy enough to be the chef. Mainly because it's hell hard work. Passion in eating is enough for me. I like to combine different flavors, even if they hurt me as a last resort. But I still haven't gotten to higher level, mainly because most of my dishes still look like mud :)
As for the first part, there is a certain logic to do it. At the end you have roasted meat and slightly raw meat, so two dishes are made from one piece of meat. This is not tartare material, but a nice introduction to a two-course meal :)
No chickened out, try small steps. Buy a piece of raw meat or fish, 1/3 for tartare and 2/3 for experiments or preparing a normal meal. Even if the tartare doesn't come out so great the first time, you still have 2/3 of the meat to process.
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Hurt you as a last resort? As in they didn't go together at all, or the spiciness was unbearable?
I will, gonna look out for nicer meat on sale from now on, the prices on meat is a joke here.
There's a sale on flank steak, is that appropriate meat to use?
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There are things that cause problems, for example salmon with lemongrass and tomato and cucumber salad with cream and lemon. The dish is delicious, but everytime I have to reckon with a longer stay in the loo. I know that I will eat them despite the problems it generates.
Flank steak is fine. If the shop meat is expensive, maybe it's time for wild meat from hunters or hunting. I heard that this is very popular in Norway.
BTW how much NOK do you need to buy regular meat?
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Oh no, lemongrass, my nemesis. I can't stand that taste. I can barely eat ginger or cilantro as it tastes like soap. Stupid taste bud genes.
Wild meat from hunters are even more expensive, unless you know a hunter :D
Regular meat.. Hmm, a pack of minced meat is about €7 for 400 grams. Flank steak from Angus is €30.
You can buy the meat that normally doesn't sell for €3 per 150 grams. Which is probably why Norwegians travel to Sweden to bulk buy meat..
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Sometimes pictures make my mouth wattery, this is one of those times,
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anything that doesn't have a weird smell or where sweet is mixed with anything that shouldn't be sweet.
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Not too picky then!
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Good question...I'll say: radish
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Not to be childish, but do you want some dishwater with that radish? :p
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No thanks, I've already got it covered
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Yes, that will clench that thirst!
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I enjoy a nice chimmy chunga.
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To many good dishes to have a favorite one
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Aye, it's a hard nut to crack.
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So many great choices to pick from, can I just say BBQ? Protein of choice, grilled corn, either pasta or potato salad.
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BBQ is acceptable! Had my first grilled corn in 5 years just a few days ago, and damn..
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⚜️ Take care, stay safe
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You too, man!
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Does a radio telescope dish count?
Because I really like exploring our shared universe.
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It does, I'm feeling very accepting today.
Explore the twilight zone!
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Lobster Ravioli :)
thanks for the chance !
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I bet that's so soft and flavourfull!
You're welcome, and good luck!
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Glad it's not just me, I was thinking sushi too. Nigiri, rolls, even the occasional Poke' bowl (does that still count?)
If I had to think of one type of sushi that I enjoy most anywhere that'd be the seared salmon even though I like tuna more for the most part.
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Sushi seems favoured by the most people so far!
Seared salmon is good, tuna can also be amazing; but if you get that one tuna piece that is slightly off D:
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Haha, so true. Tuna at its best is so good. If it's one of those with hard gristly fat in it... 🤢
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