Your regional food? - Page 14

Jiddra

Sweden2685 Posts

September 20 2011 11:28 GMT

#261

In the north of Sweden we have:

PitePalt and Blodpalt
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Pitepalt is a potato palt and the speciality of the city of Piteå, though variants are eaten in the whole country. This Swedish dish has almost as many variants as households in Piteå, but they have in common a mix of wheat and barley flour (whereas other variants of potato palt may use other flours such as rye, or exclude the barley), and can have either other filling than pork, like minced meat, or none at all, then referred to as flatpalt.

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Blodpalt is an old-fashioned Swedish dish still fairly common in northern Sweden and Finland. The dish's history goes back to a time when the households carefully made use of all parts of the animals to get enough food.

Blodpalt is made out of blood (cattle or pig in the south, reindeer in the very north) mixed up with flour where the most commonly used are rye, wheat and/or barley. After allowed to swell over night, mashed winter potatoes are added. The "dough" is then formed into lumps and boiled until they float up, and then served with fried pork. This made the dish a nutritious meal often eaten during the dark part of the year.

Surströmming

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Surströmming (pronounced [sʉ̌ːʂtrœmːɪŋ], Swedish "soured (Baltic) herring") is a northern Swedish dish consisting of fermented Baltic herring. Surströmming is sold in cans, which often bulge during shipping and storage, due to the continued fermentation.

When opened, the contents release a strong and sometimes overwhelming odor, which explains why the dish is often eaten outdoors. A Japanese study has shown that the smell of a newly opened can of surströmming is the most putrid smell of food in the world, beating similar fermented fish dishes such as the Korean Hongeohoe or Japanese Kusaya.[1]

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Renskav
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Sautéed reindeer (renskav in Swedish) is perhaps the best known traditional meal from Lapland, especially in Finland, Sweden and Norway.

Usually steak or the back of the reindeer is used. It is sliced thinly (easier if frozen rather than only partially thawed), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), spiced with black pepper and salt, and finally some water, cream, or beer is added.

The dish is often fried with chanterelles and leeks, and served with mashed potatoes and cowberry preserves or, more traditionally, with raw cowberries mashed with sugar.

Agathon

France1505 Posts

September 20 2011 11:29 GMT

#262

On September 20 2011 20:16 freelander wrote:

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Kaiser crumbs in English I guess :D

I love this a lot too
I only make it sometimes though..
austro-hungarian foods ftw

http://en.wikipedia.org/wiki/Kaiserschmarrn

Definition seems pretty good

Looks very good !

Plexa

Aotearoa39261 Posts

September 20 2011 11:31 GMT

#263

Ah, yes. Nothing like a pie in NZ. Not that I eat many, but they definitely remind me of home.
http://piesofnewzealand.blogspot.com/

Tommylew

Wales2717 Posts

September 20 2011 11:31 GMT

#264

On September 20 2011 20:18 lozarian wrote:
Welsh cakes? Are they actually Welsh? They're pretty awesome either way. plus a bunch of lamb.

welsh cakes or bara birth (teacake with fruit and spcies)

yum, yeh both go down lovely with Tea!!!!

Masq

Canada1792 Posts

September 20 2011 11:32 GMT

#265

On September 20 2011 07:58 PizzaParty wrote:
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Montreal - Quebec

Was in montreal for new years and one night we ended up at this pub called McKibbins. They had this curry poutine.. it was soooooo good, never had anything like it before. A tier above poutines!

Zocat

Germany2229 Posts

September 20 2011 11:39 GMT

#266

Handkäs' mit Musik & Apfelwein (hand cheese with music & apple wine)
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and

Frankfurter Grüne Soße (Frankfurter green sauce)
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made into this:
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Termit

Sweden3466 Posts

September 20 2011 11:40 GMT

#267

Sweden

Kebabtallrik (kebab plate(?) )
Kebab with french fries and sauce.
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Kebabpizza!
Pizza with kebab on it.
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Belannaer

Finland42 Posts

September 20 2011 11:49 GMT

#268

We finns love rye bread like couple others have already mentioned in this thread. In central Finland we have this thing called Kalakukko:

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It is kind of ryebread with fish (vendance or perch usually, can be salmon too) and possibly pork and bacon inside of it. This fish are put inside full so they have bones and everything. When properly made the bones will become so soft that you don't even notice them while eating.

Mentalizor

Denmark1596 Posts

September 20 2011 11:52 GMT

#269

On September 20 2011 20:40 Termit wrote:
Sweden

Kebabtallrik (kebab plate(?) )
Kebab with french fries and sauce.
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Kebabpizza!
Pizza with kebab on it.
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I really hope you're not actually suggesting those dishes to be swedish signature dishes?

Termit

Sweden3466 Posts

September 20 2011 11:58 GMT

#270

On September 20 2011 20:52 Mentalizor wrote:

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I really hope you're not actually suggesting those dishes to be swedish signature dishes?

Nope? Luckily this thread isn't about signature dishes for your country. And the "It doesn't have to be something you like just something that reminds you of home."-part is true tho. You will see Pizza and Kebab places everywhere. And I haven't seen Kebabpizza outside of Sweden either (I guess you can find it in other Scandinavian countrys tho?)

probob

Germany227 Posts

September 20 2011 11:58 GMT

#271

Im in Berlin but Im from Sardegna, an island belonging to Italy.

This is Mirto di Sardegna, similar to Jaegermeister
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This is Spaghetti alle Cozze (black mussels). The mussels are often cooked in white wine.
This one is always funny because of the german word Kotze meaning vomit.
Both words have similar pronounciation, especially if its a german trying to speak italian or the other way around

Because Sardegna is an island, people eat a lot of seafood.
Those are gamberoni.
The meat under the shell should be white,not red, thats the best sign for their freshness.
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This is also a very typical sardegna food: filetto di cavallo, horse steak.
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Tastes like beef to me ^_^

Bill Murray

United States9292 Posts

September 20 2011 12:01 GMT

#272

On September 20 2011 20:07 MuATaran wrote:

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So so true my friend, the best is when you know someone who owns a ranch and they save you one of the very best they have and sell it to you for half price.

i HAVE to agree with this
the best steak I've ever eaten was in Banff, is that in Alberta? It was perfectly pink, without the blood, and was so tender it was flaky in that it would pretty much fall off into my mouth.

gehgrfhgrh

Germany294 Posts

September 20 2011 12:03 GMT

#273

Schwäbische Spätzle
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Schwäbische Maultaschen
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btw some of these american fatty-meals are disgusting!

chestnutman

176 Posts

September 20 2011 12:09 GMT

#274

On September 20 2011 08:13 choe wrote:
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--> thüringer rostbratwurst

best sausages ever! from Thuringia, germany

I'm from Thuringia too, got to say you won't find better sausages anywhere. They will take every barbecue to a whole different level.
Besides that we like to eat a lot of game like venison or boar.
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Btw. anyone else getting seriously hungry from this thread?

amd098

Korea (North)1366 Posts

September 20 2011 12:10 GMT

#275

On September 20 2011 08:13 choe wrote:
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--> thüringer rostbratwurst

best sausages ever! from Thuringia, germany

that got me so many wrong looks at work!

Mentalizor

Denmark1596 Posts

September 20 2011 12:11 GMT

#276

On September 20 2011 20:58 Termit wrote:

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I guess you and I read this thread differently then

'Cuz I've had kebabpizza in both Denmark, Germany, Belgium and Greece (was with gyros in Greece - but practically the same).

But if it makes you think of home then I'm fine with it

Just thought you were suggesting kebab to be a swedish "invention"

Yngvis

Norway26 Posts

September 20 2011 12:14 GMT

#277

Aighty, time to post some norwegian food

Pinnekjøtt (basically means.. stickmeat? lol)

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It is a dish usually served on christmas eve/new year's, but some people eat it around the year. The name is based on how you prepare the meat (lamb), it is steamed over a grid of birch sticks or metal. Other than that it is potatoes and "kålrabistappe" (tried to translate it- turned into "Rutabaga" in english, lol?) anyways, something like mashed turnip I thiiink~~

And then we have this delicious and sweet dish called Smalahove (sheephead... x)

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Well... what can you say, it was created because couple of hundreds year back (before the oil..

we were all poor farmers and had to exploit every inch of the meat we could find. Awesome stuff, huh?

Argoth.

Germany1961 Posts

September 20 2011 12:14 GMT

#278

From southern Germany with love :
Flammkuchen
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Badische Kartoffelsuppe (Potatoe soup - usually served with fried bread and bacon (not on this pic though))
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Miggins

Netherlands23 Posts

September 20 2011 12:15 GMT

#279

On September 20 2011 20:27 DarkEnergy wrote:
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On September 20 2011 20:00 Miggins wrote:
Netherlands here!

We have some awesome things,

The typical Dutch fastfood snack the 'Frikandel'. Fried ground-up meat, possibly with mayo, curry and onion.
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We have the most versatile assortments of licorice known to man, sweet, salt, hard, soft, honey flavoured, coins etc. etc.
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The best coffees probably come from South America, but we have a damn good one as well (technically its from Indonesia, but hey

): 'Douwe Egberts'
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To go with this coffee we have the best cookie in the world, the 'Stroopwafel' (sirup waffle), best served warm or you can put it on the top of your coffeecup to warm it, melting the sirup inside for orgasmic effects.
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Let us not forget the Dutch cheeses, the most famous examples are Edammer and Gouda.
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We also have beers, the most famous being Heineken.
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Last but certainly not least a Dutch main course special 'Hutpot'. Mashed potatoes with mashed carrots and onions, served with sausage and gravy.
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