BootsnAll Travel Community

So...Heather Kennedy got me thinking about food...which got me thinking about international food...which got me thinking about the next section I want to write about on BnA now that tech is done (will get up soon! Promise!)

The lucky winner? FOOD! Yummmmm...

So, here is where I pick collective BnA brains again.

Tell me:

Country: 1) Most popular dishes
2) Country dishes you must try
3) Country dishes you best avoid
4) Vegetarian/Vegan Friendly?
5) Mealtime info and customs?

Example: USA
1) Hamburgers, big hunk 'o steak, corn on the cob, casseroles, fried chicken, mac and cheese
2) U.S. style pizza
3) Sloppy Joes, Hamburger Helper, Cheese Whiz
4) Very friendly in the non-cattle states. Will have difficulties eating at fast food restaurants, especially vegans.
5) People eat 2-3 meals per day and lots o snacks. The largest meal is dinner, with breakfast being the most-skipped. People in the deep south (who are more religious than the rest of the country) and other religious people generally pray before dinner and many families pray before the two largest meals of the year at Thanksgiving and Christmas. A simple table setting is a knife, fork and spoon, although a meal-on-the-go will only consist of a fork. Finger food is most common in the form of appetizers.

Can do regional variations, too, so...

Example: USA Pacific Northwest
1) Fish, fresh barries, Pinot Noir, Reisling
2) Wild Salmon, Marionberries (or marionberry products), Tillamook cheese
3) Oysters
4) Very friendly, especially if you eat fish or live in a hippie town like Eugene, Oregon.
5) A wine glass is most likely to be at your table setting if you go to a nice restaurant.

If you have recipes to go along, please share those as well!


ALSO: Country: Toast: What it means: What's in the glass: Novely Alcohol

United States: "Cheers": Cheers: Budweiser/Coors/Bausch/Microbrew Beers: Moonshine, fruit wines

I'm pulling a lot off the alcohols of the world thread, so you guys don't have to repeat that, but I wouldn't mind knowing the traditional cheers...

Man, I'm hungry....

Court

I recommended a food section a couple of days ago in that "What would you like to see more of on Bootsnall" thread, I feel dejected...

But in the spirit of things!

Buenos Aires, Argentina
1) Meat in all its variations, Italian-style Pizza, Empanadas, Paella, the abundance of Pastries and of course, Dulce de Leche.
2) The meat! Restaurant recommendation, "Siga La Vaca" in Puerto Madero, a tenedor libre (literally, "free fork", basically an all-you-can-eat buffet). Oh but I love empanadas humitas, empanadas with a filling similar to creamed corn.
3) Nothing, it´s Argentina (okay...some of the meat served by random street vendors looks pretty iffy but other than that).
4) In general no, but the vegetarian trend has caught on and the number of vegetarian restaurants is growing quickly. Fresh fruit/vegetable stands are abundant in the majority of the city, so with that and the pasta sections in the supermarkets plus some cooking skills it shouldn´t be hard to whip up a good (and healthy) meal.
5) Majority of restaurants close at midday (which is from 4-7 or so here), and it´s customary to go out for dinner at the earliest nine and stay out late, everyday of the week. Hostesses are also rare, seat yourself, especially true at cafés.

Sis - It's because you and others brought it up that I had it on my to do list. Heather's post just made me decide I had to do it now! (I think my stomach did too)

Thanks for the recommendations!
Court

Court,

I can't believe you listed sloppy joes as foods to avoid in the US. Delicious and nutritious!

Also don't knock cheese whiz - we've all ate it straight from the can...

I think this could turn into a massive task for you Court, because we're all so passionate about food (and booze) but anyway here's a start on Oz. I'm sure you'll get more than you need :-)

Country: Australia

Most popular dishes: Steak & salad; seafood dishes; Lamb roast; Asian & Meditteranean dishes; Outdoor BBQ meals; Pavlova; Vegemite on toast.

Country dishes you must try: Cooking in the country in Australia isn't better than the coasts, since supply is limited and the lifestyle is generally a bit harsher. But the traditional Damper bread cooked in campfire and buttered hot is one. Fresh barramundi cooked on a beach grill after you've just been fishing; on farms, enjoying fresh meat and dairy would be worthwhile - so a huge outback steak with mashed potatoes if you're on a cattle station. If you're in an outback pub, you can try a pub breakfast - steak, bacon, eggs, sausages and chips, with a cup of hot tea and orange juice. You can also try traditional aboriginal food if you visit some communities - grubs, insects, fish, native plants etc.

Country dishes you best avoid: Avoid seafood if you're inland.

Vegetarian/Vegan Friendly?: Not particularly, although I think some of the complaints about the quality of Vegan products are unwarranted. Good tofu can be found in many supermarkets or asian food places. There are several companies who produce tasty protein alternatives for Vegans. Australians are generally meat eaters, but I think you can usually find the supplies for a vegan meal.

Mealtime info and customs: Despite what nutritionists tell us about eating larger meals for breakfast and lightly in the evening, the traditional light breakfast of cereal, fruit or a cup of tea/coffee is still popular.
As is a sizeable dinner. The three meal a day routine is well-established and they occur at the usual times expected by most westerners. Dinner tends to be earlier than in Europe - around 6.30 - 7.00pm.
Casual, relaxed dining and strong use of fresh, quality produce are the most popular themes of mealtime in Australia.
Outdoor or Al Fresco dining features largely, thanks to our weather. Street cafes, Pubs and restaurants overlooking the water, restaurant courtyards, backyard BBQ's etc. all suit the concept of having a few beers and chatting with family and friends before, during and after the meal.

Court,

I'd be more than happy to sum up my 'southern' meal ticket for the past three years. Just, before I did it, I'd need confirmation. I could write for ages, but not sure anyone really cares. I do tend to write a lot of BS on the chit-chat channel, though, so who am I kidding?

Basically I'd be a northerner (grew up in WI) summing up his nasty thoughts on southern cooking via a 3 year tour in alabama. And yeah, bama sucks!

I'll have a think about the food thing later (too tired at the minute) but in Ireland and parts of Scotland the traditional cheers is Slainte Mhath, pronounced Slawnche Va (close enough).

In Greece / Cyprus it is either Yammas or Sigia (transliterated).

I'll come back to this because it's a subject close to my heart.

Scotland:
1) most popular dish: fish and chips, preferably from the chippie.
2)Country dishes you must try?: Haggis; it's lovely and not as bad as it sounds. you have it with neeps and tatties (mashed turnip and potato)
3)Best to Avoid: most 3in1 take-aways... trust me.
4)Vegetarian friendly: you can get vegetarian haggis, which I hear is good.
5)Mealtime info and customs: usually you have buttered bread on the table at dinner, if you go to a Burn's Supper, where you have Haggis and celebrate Rabbie Burns, you have to join in the Ceilidth!

You covered America pretty well, so I'll talk about regional specialties in and around Indiana.

1. Indiana is the breaded tenderloin capital of the world. It must be on a bun, with lettuce and tomato (hold the onion for me, please).
2. Mashed potaters (I don't know how to spell it since I grew up in Dan Quayle's hometown)and corn on the cob. I've only had persimmon pudding once, which is popular in southern Indiana. I need to try it again when it's made correctly to recommend it. Also, anything involving bacon or sausage is big here.
3. I do have a weakness for sloppy joes...but you nailed it with cheese whiz. Also, avoid so-called American cheese.
4. Probably ok in Indy or Bloomington...the rest of the state might look at you funny if you ask for veggie options.
5. I'm a snacker myself. I don't eat big dinners usually because I'm just not hungry then...but we should be talking about local customs here. Dinner here is huge and considered family time. Breakfast is usually a cup of coffee (I go for cereal, and a hot breakfast is nice for a change of pace). Lunch is leftovers from previous dinners (I prefer eating out).
6. What we drink? Well, light mass-produced beer of course! (I prefer to be able to taste my beer)

Polish lesson one: Na Zdrowie! (pronounced na strOvia). It literaly means "to your health". And your shotglass must be filled with Zubrowka. This is Polish vodka that's bottled with a piece of bison grass, which adds a sweet taste. I generally gag at the very thought of vodka but this stuff is actually really good. Try it like the Poles do, with apple juice.

I am so honored to have a small part in bringing the topic of food to the table. And I'm really hungry now.

Thought of some more things last night which I didn´t include....

Going with the Na Zdrowie bit (raised with that...), in Argentina (if not most of Latin America), it is customary to say "salud" (also "to your health") whilst toasting your guests/friends/family/whatever, if you fail to look into the eyes of the person you´re toasting, supposedly it results in seven years of bad sex. Obviously, you´re supposed to drink after the toast as well.

Going on with the alcohol bit, in BsAs. mixed drinks aren´t as common as in the USA, but they are catching on quickly in the more upscale clubs/bars around time, but usually porteños drink either their own Argentine beer (Quilmes being the preferred national brand, though I tend to like Palermo more), imported beer (Heineken) or their wonderful, delicious wine! There´s specific varieties that are only produced in Argentina that are worth looking into, I can´t think of the name off the top of my head, but I´ll contribute when I drink it again.

And maté. Ashamed I missed that the first time. Maté is the drink most commonly associated with Argentina but is also drank in parts of Chile, Paraguay, Uruguay, and Southern Brasil. Yerba Maté is a plant grown in Paraguay, and can be best described as a bitter herb. It is packed into and drunk out of a maté gourd (known also as the "maté" in Spanish) mixed with boiling water, and when sharing it with a group (usually who you don´t mind being intimate with) it is customary to drink all of the water out of the gourd before passing it back to the host. Not only a foodstuff, it is seen as a expression of good-will and hospitality. Most commonly taken "black" (acquired taste), but variations exist, namely sweet and cold.

Sure, TJ, write for as long as you want (as long as it's on topic, lol)

Court

okay, Court, I could talk a lot about Greek food, but I think I'll leave that to a real Greek like Nikos. So, instead, continuing the Na Zdrowie theme also, but concentrating instead on food -in Poland they say 'Smacznego' for bon appetit.
Here are some great Polish dishes to try:
Bigos - cabbage and chopped sausages and spices
Pierogi - Polish pasta stuffed with various things, my favourite is pierogi ruskie - stuffed with cheese.
Golabki - stuffed cabbage, Polish style
Golonka - knuckle of pork; sounds not so good but is delicious when roasted in the oven and covered in a rich gravy.
Poland is not such a good place for vegetarians and vegans, however (though many variations of pierogi are completely vegetarian). Salad bars and vegetarian restaurants do exist in the cities and large towns, but the moment you get anywhere beyond that you will find it much more difficult.

Biglet,

For your fish and chips, don't forget salt and sauce. (Brown sauce that is) And it all has to be washed down with Irn-Bru and a deep fried Mars bar for dessert.

God I miss Edinburgh.

"porteños drink either their own Argentine beer (Quilmes being the preferred national brand, though I tend to like Palermo more), imported beer (Heineken)"

Actually, Heineken is bottled in Argentina. They have a local bottling plant, or whatever you call it.

Spain
Popular dishes:
Paella, ham (jamon serrano, jamon iberico), tappas, assorted seafood.

Must try:
Paella, usually served 'family style' -a large amount of saffron rice is prepared, with and assororted seafood mixed in.
Tappas, little servings of basically any food you can imagine, usually eaten with drinks. The notion of tappas originally came from 'top', as in the little plates of food were used as a cover for your drink to keep insects out of them.
Basque food where available (northern Spain)

Avoid:
Criadillas (bull's testicals)
Morcillas (blood sausage)
Concha fina (a type of oyster that's eaten live)

Vegetarian/Vegan Friendly:
Not particuallary, in restaurants. But Spain has excellent markets where you're able to buy anything you might want.

Mealtime Customs:
Breakfast is not popular, usually just cafe con leche and perhaps a pastry of some sort. Lunch in usually a large meal, often taken leisurely during siesta. Dinner is eaten quite late 9 or 10 at night. An event is made of meals, as they are often enjoyed slowly with friends and family.

Drinks:
Sangria -red wine with fruit juice and bits of apple, orange, grapes. Cava Sangria is made with white wine, often sparkling.

Toast:
Salud -litterally 'health'

I love the burgers in New Zealand. They are awesome especially if you get the hamburger (you have to ask or you'll get everything else but) with the fried egg on it. Something about the two proteins together taste fabulous. They are a culuinary delight!

I think it goes back to the New Zealand cows. During our honeymoon in French Polynesia, I ate a cheeseburger (made American-style, no eggs) at least once a day. The meat was so good! And I'm pretty sure that French Polynesia gets its beef from New Zealand. Yummy, imported burgers...

t

quote:

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Originally posted by Liz Giles:
"porteños drink either their own Argentine beer (Quilmes being the preferred national brand, though I tend to like Palermo more), imported beer (Heineken)"

Actually, Heineken is bottled in Argentina. They have a local bottling plant, or whatever you call it.

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Yeah I noticed. They also brew their own Budweiser, but I would never consider it an "Argentine" beer, since the beer´s originally from abroad and therefore the recipe. Though it does taste a little different, but I can´t put my finger on it.

Oh! "Bon appetite" in cantellano is "Buen Provecho." It can also be used as compliments to the chef.