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Cooking "Passport." |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Posted: 14 October 2018 at 17:55 |
This forum has been one of the things that's really helped me get better at cooking over the past few years, especially as far as trying to make food from other countries goes. Yesterday, I decided to make an actual list of countries I've "visited." Here it is: Cooking Passport
Country A dish I've made Brazil Pao de Quejo China Egg Flower Soup Cuba Pernil Denmark Frikadeller France Chocolate truffles Germany Barley soup Greece Avgolemono Hungary Paprika Hendl India Madras lentils Ireland Colcannon Italy Risotto Japan Tempura chicken Mexico Ropa Vieja Morocco Chicken + chickpea stew Niger Peanut Chicken Peru Empanadas Poland Cabbage roll stew Senegal* In HS, I helped make banana cake + peanut ice cream for a French class project. I may have stirred something. :) Spain Moros y Cristianos Sweden Swedish Meatballs Switzerland Raclette U.S Meat Loaf U.S, Cajun Gumbo U.S, Mexican-American Refried beans
Thanks for the encouragement! Note: They didn't necessarily come out WELL, and weren't always authentic, but they were all at least edible. (Although the ropa vieja and paprika hendl, early efforts, kinda pushed the limits of "edible.") |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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This is a great idea, Melissa - thanks for sharing your culinary travels!
Hopefully, you can add to the list during the coming year ~ I certainly intend to do so. Anyone else? Where have you gone? |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Here's what I plan to add so far: Philippine lumpia, Welsh potato + leek soup, Scottish Cock-a-leekie
soup, Portuguese Caldo Verde. (Yes, that's a lot of soups. I like
making soup in winter. :) )
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Boy, I'd have to wrack my brain to see if I could come up with something other than American, Dutch, German or Americanized versions of chinese and mexican. I'll see what I can do. And hopefully expand that list a little in the coming year.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Nice global-hopping, Melissa.
I'd like to do more exploring of Latin America. And Persia is on my list for sure, in the coming year. After that? Well, we'll see.
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Wow .. Lovely idea for a thread .. I would have to write a book on my journies across the globe and my profound love of the Mediterranean .. To start off in Europe, I have been to almost every capital city in all the autonomous regions or provinces of France, Greece ( out of 2.000 Islands, I have been to nearly 50 ), Italy, Portugal and Spain .. I have been to Romania, Sweden, Norway, Denmark, Holland, The Czek Republic, Belgium, Scotland, London, England ( Cambridge and Oxford), Switzerland, Austria, Germany, Turkey, Buda and Pest, Hungary .. I lived in Italy 5 years, Spain 25 years so of course I have prepared uncountable dishes from the two .. I spent 1 year and 5 months in Marseille and have travelled through most of the autonomous regions .. Many of my récipes are on FOTW with an introduction and all have been prepared by me over the years .. I studied in both Montreal from age new born to 14, and then went to High School and University in Manhattan. I have never lived any where else in North America however, have travelled through New England, Wash D.C. and Virginia and North Carolina .. San Francisco is most memorable .. Mexico, South America as well and numerous Caribe Islands, Costa Rica, and Panama .. Asia: Hong Kong and Tokyo and Kyoto .. Africa: Morocco .. ( it is quite close to Cadiz, Andalusia ) |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I haven't actually gone many places, but I'm having fun with the cooking.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Great post Melissa .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Thanks!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I just realized- does making my homemade condensed-milk ice cream in ube flavor count as Philippine cooking? It's an ingredient in halo-halo, IIRC.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Added South Korean Pajeon. Kenyan Irio, Tanzanian (among other places) Ugali, and Senegalese Chicken Yassa this week.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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For somebody who professes to be a poor cook and unadventurous you're doing one heck of a job, Melissa. And I'm glad to see you reviving this thread.
Of course, it's a little disappointing that other members haven't similarly shared their culinary travels. I had high hopes when you started this. But, what can you do? On the other hand, after thinking about it for a number of years, I started researching Persian food. Just the act of writing it down as a goal finally prompted me to get on that horse. So, for me, personally, something good certainly resulted. You rock, girl! |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Within the last two weekends, I posted the following light récipes: 1) ITALY - Zabaglione Vin Santo - a renowned dessert with a sweet Marsala, or Vin Santo. 2) MIDDLE EAST - Orange, Almond Couscous Salad which is absolutely lovely .. 3) FRANCE - Jacques Pepin and Julia Child´s French Potato Salad .. An amazing versión of an age old salad .. Have a lovely summer Melissa. Hope all is well .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Thank you!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Melissa, You are welcome. Have a wonderful summer and all our best wishes from Spain ..
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I'm bumping this, because we have several new members who might like to share their culinary travels.
Since the last time, I have "visited" all the countries of the old Persian Empire. And, thanks to my new friend Susan, I've revisited Turkey---but this time to the way everyday housewives cook, rather than the palace food of the Ottoman's. Haven't expanded my exposure to Latin America, as intended, but, hopefully, that will happen this year. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Happy New Year Melissa and Historic Foodie, I posted a lovely fresh cod fish dip in Spain and even though it is Venetian, I prepared it in Spain using fresh cod verses salt cod .. within the last few days. Will be in Italy from the 17th - 23rd. So, when I return -- I shall visit .. Best of all, Thank you for reviving the thread and all my best wishes. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I'm coming up on my 100th entry, and my parents gave me a toaster oven for Christmas that can function as an oven and an air fryer, so that will open up whole new worlds.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Melissa, This is great news !! Have fun with your new kitchen toy !!! Happy New Year and all my best wishes.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Interestingly, we've been using a toaster oven ourselves, of late. I lightning strike fried the glow plug in our regular oven, and the toaster oven was supposed to be a fill-in until it was replaced.
Boy oh boy, have those things evolved since they were introduced. Other than size restrictions, there's nothing you can do in a regular stove that they won't handle. I've even been baking bread in mine. Good luck with it, Melissa. I think you're going to fall in love. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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