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Your regional food? - Page 20
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Rodiel3
France1158 Posts
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Lucidity
South Africa603 Posts
![[image loading]](http://www.sagoodies.com/WebRoot/Store8/Shops/61871791/4D83/41C1/25C0/A265/E307/C0A8/28B9/8443/biltong_0020_chilli_0020_beef.jpg) Biltong! (What jerky wishes it could be) ![[image loading]](http://madibaskitchen.files.wordpress.com/2010/03/droewors-banner1.jpg?w=400&h=250) Droëwors! ![[image loading]](http://fredhatman.co.za/wp-content/uploads/2009/09/bunny_chow_gallery-gt_full_width_landscape.jpg) Bunny Chow ![[image loading]](http://posterous.com/getfile/files.posterous.com/extremepotjie/BRlG18lq3Y3hxnpZXIsEY7FxwT1wdjHB4nZgnHkvZOX7VVFAjZVVWdkRtVnY/potjie.jpg) Potjiekos (That doesn't look appetising, but it's so good om nom) | ||
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tripledoubles
Australia213 Posts
![[image loading]](http://i.imgur.com/PElNt.jpg) ![[image loading]](http://i.imgur.com/u7UnV.jpg) From where im living right now ![[image loading]](http://i.imgur.com/Ldcxc.jpg) Ehhhhhhhh I miss Hong Kong, I love my country but its just not the same | ||
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ELA
Denmark4608 Posts
On September 21 2011 04:13 Maenander wrote: Schwarzwälder Kirsch-Torte is good, but I prefer Donauwelle: ![[image loading]](http://i.imgur.com/b8kux.jpg) But you certainly have your share of great cakes and pastry in Denmark. Hmm, yes and no - I would say that the part of Denmark that is most into cakes and pastry is probably the region closest to Germany (South Jutland, Sønderjylland) - They usually go bonanza with something they call "cake tables" It's like cake-buffets, hehe No wonder they are such fat basterds down there :D ![[image loading]](http://ekot.dk/dagbog/pic/2007-02/bi_20070228_1215_SoenderjyskKagebord_E.jpg) | ||
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Konaa
103 Posts
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TALegion
United States1187 Posts
On September 21 2011 04:53 Setev wrote: Buffalo have wings? How? This looks totally awesome. It's named after the place Buffalo, New York. Haha, no worries. That's a surprisingly common misconception amongst Americans even. They're spicy chicken wings that are typically served with Celery (or other vegetables, just most often celery), and Blue Cheese or Ranch dipping sauce. | ||
salle
Sweden5554 Posts
DROOL. This is so fucking good. | ||
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Nothingtosay
United States875 Posts
I present the aptly named "Chicken Maryland" ![[image loading]](http://thumbs.ifood.tv/files/images/food/chicken-maryland-01.jpg) | ||
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WoundedKite
United States17 Posts
![[image loading]](http://holysmokekc.com/images/ribs.jpg) And local craft beer (Boulevard): + Show Spoiler + ![[image loading]](http://1.bp.blogspot.com/_uDq-T3UVqxM/S0eoXAVPHxI/AAAAAAAAADA/5Zlo-dDyyzU/s320/photo.jpg) ![[image loading]](http://farm3.static.flickr.com/2727/4402621593_98a9b1a1f9.jpg) | ||
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Mashes
Canada441 Posts
I guess the most well known of the fusion would be Japadogs. Basically specialty weiners, with japanese toppings and sauces. It's nothing amazing, but it's pretty unique I guess. Terimayo ![[image loading]](http://farm4.static.flickr.com/3253/2696843021_59726efd69.jpg) Oroshi ![[image loading]](http://farm2.static.flickr.com/1410/1326551856_6d4247a29d.jpg) Okonomi ![[image loading]](http://foodosophy.files.wordpress.com/2010/06/japadog_01.jpg?w=600&h=394) | ||
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PromisE
Philippines151 Posts
![[image loading]](http://i.imgur.com/vsTqx.jpg) ![[image loading]](http://i.imgur.com/3EQBm.jpg) Sisig - Usually made from parts of the pig's head and liver. ![[image loading]](http://i.imgur.com/Ic9sg.jpg) ![[image loading]](http://i.imgur.com/2vUec.jpg) Lechon - why chop pigs when you can cook the whole thing? | ||
p4NDemik
United States13896 Posts
On September 21 2011 00:55 matjlav wrote: I've actually never even had goetta :X It just never sounded good to me and I never had an opportunity to try it. Also, agreed with the WTF at calling buckeyes "not good." Those things are so freaking delicious when made well. Maybe it's a little more popular in Northern Kentucky. So many families with German roots that go goetta instead of like sausage or bacon around where I live. Both Goettafests are also held on our side of the river so maybe its a little more popular south of the Ohio. I like mine sliced thin and cooked nice and crispy. All things considered I could see someone who isn't from around here trying it and wondering why we like it so much. "Ground pork and oats burnt to a crisp? Whats so appealing about that?" I don't know but its just the shit man. | ||
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Medrik
Canada2 Posts
![[image loading]](http://i.imgur.com/xgKBO.jpg) The inverted poutine ![[image loading]](http://i.imgur.com/JK417.jpg) The rabbit ![[image loading]](http://i.imgur.com/uLvCb.jpg) The tartare | ||
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Newbistic
China2912 Posts
On September 21 2011 06:12 Rodiel3 wrote: Damn, u guyz make me hungry, in France we have some special food im not sure you guyz know + Show Spoiler + Oh yeah? What do you call a quarter pounder wit' cheese in France? I heard they don't call it a quarter pounder wit' cheese. | ||
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stylez
United States67 Posts
![[image loading]](http://i.imgur.com/r2oll.jpg) carne asada fries - san diego, CA, USA | ||
ArvickHero
10387 Posts
![[image loading]](http://s3-media3.px.yelpcdn.com/bphoto/_MeVQRjHJyVGB26M-IpKQQ/l.jpg) Along with some danmooji, pickled radish ![[image loading]](http://xbc.xanga.com/5b6c771a78330202285426/m156932520.jpg) Galbi jjim, my favorite style of galbi ![[image loading]](http://media.maangchi.com/wp-content/uploads/2008/09/galbijim.jpg) Ggori gomtang, Oxtail soup one of my dad's favorites ![[image loading]](http://farm3.static.flickr.com/2709/4287153112_a6db5e4810.jpg) can't forget about Doenjjang jjigae, soybean soup best thing ever .. ![[image loading]](http://www.mykoreandiet.com/wp-content/uploads/2010/03/doenjang-jjigae-recipe-05.jpg) damn there's still a lot more ..... | ||
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LoLAdriankat
United States4307 Posts
On September 21 2011 13:23 PromisE wrote: + Show Spoiler + Sisig - Usually made from parts of the pig's head and liver. Lechon - why chop pigs when you can cook the whole thing? Sisig is amazing. Every bite is a mix of so many worlds that I can't describe it. I wish more people knew that they were eating the commercialized crapped instead of the real sisig. I asked some of my friends if they liked sisig and they were like "yeah, chicken sisig is my favorite" LOL. | ||
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ryanAnger
United States838 Posts
On September 20 2011 08:04 Zeburial wrote: ![[image loading]](http://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Koettbullar_stockholm2006.jpg/330px-Koettbullar_stockholm2006.jpg) Swedish meatballs with cream sauce, mashed potatoes, pickled gherkin and lingonberry jam Pretty much stolen from http://en.wikipedia.org/wiki/Swedish_cuisine but damn it's good food  Lingonberries are the only food that I am allergic to  . | ||
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Luri
32 Posts
![[image loading]](http://thepeoplescube.com/images/Absolut_Vodka_NO.jpg) I'm from Rebulic of Sakha my nation is Yakutian, and one of our national(you can call it regional I guess) it's called stroganina it's actually just a raw frozen fish with salt. ![[image loading]](http://upload.wikimedia.org/wikipedia/ru/thumb/4/41/Stroganina.jpg/751px-Stroganina.jpg) It's too usual to it in just home, but we serve it in almost every celeration. This is how you do it ![[image loading]](http://sirshuman.gorod.tomsk.ru/uploads/46046/1266375833/ykt2009_4_21_1.jpg) | ||
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Mandalor
Germany2362 Posts
On September 20 2011 08:04 Zeburial wrote: Swedish meatballs with cream sauce, mashed potatoes, pickled gherkin and lingonberry jam Pretty much stolen from http://en.wikipedia.org/wiki/Swedish_cuisine but damn it's good food mhm Kottbullar (can't write your weird ö on this keyboard :D). I'm eating that like once a week | ||
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