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Please introduce some of your cultures' foods.

Hotteok
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Hotteok Grand Master

Hotteok

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Here is a Korean food.. called samgyeopsal.

https://en.wikipedia.org/wiki/Samgyeopsal

Basically just a simple food from pork belly. Just cook them and eat it.

But it's how we eat that's different.

 

Anyway, I thought this yotubuer(an English guy with fluent Korean) and his participants made it so hilarilous.. by just eating and talking.

 

 


Edited by VisualizeUrParadise
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Hotteok Grand Master

Hotteok

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12 hours ago, Geralyn said:

I ferment EVERYTHING!   lol  This is a combination of my German'ish culture and Korean culture!   The older cultures before refrigeration and canning were great fermenters!  And well raised animals use all the parts!  YUM!

002.JPG

Wow, that's awesome!

How do you know a Korean culture by the way?

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Dages Grand Master

Dages

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1 hour ago, bohemian said:

Delicious and just falls off the bone.

Exactly

Foie gras is just a starter, it is a main dish.

 

Also, it's not from Bordeaux, but it's famous in France : 

escargots.jpg

Escargots (Snails) :heart:

 

(I could add Cuisses de grenouilles (frog legs), but honestly, it's extremely rare, I've had some like 20 years ago)


Edited by Dages

Thinking about Paradise is a nice hobby... :D 

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Geralyn Community Regular

Geralyn

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7 hours ago, VisualizeUrParadise said:

do you know a Korean culture

It is a modest "knowledge" gotten from watching Maangchi videos  😋   while I was learning the fermenting tips and tricks about 6 years ago...  The fermenting process really honors Jehovah's created processes and respects traditions that have proven healthful for the long term benefit of people on the land.   I was amazed at all the lessons!

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bohemian Grand Master

bohemian

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I have to say I like Comte, roquefort, camembert and brie.  I just ordered some goats cheese and some comte from my supplier.

Also andouillettes!  

What is the blue cheese in the pictures?  I love a good mature British blue Stilton - the king of cheeses - although as a Yorkshireman I am really fond of Wensleydale.

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Dages Grand Master

Dages

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54 minutes ago, bohemian said:

I have to say I like Comte, roquefort, camembert and brie.  I just ordered some goats cheese and some comte from my supplier.

Also andouillettes!  

What is the blue cheese in the pictures?  I love a good mature British blue Stilton - the king of cheeses - although as a Yorkshireman I am really fond of Wensleydale.

First one is "Saint Agur" (similar to Roquefort in look, but taste/texture is different) second one is "Morbier" (very appreciated)


Edited by Dages

Thinking about Paradise is a nice hobby... :D 

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Dages Grand Master

Dages

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22 minutes ago, ijsvogel said:

Raw Herring is typical Dutch. Not my cup of tea though 😅

 

https://theculturetrip.com/europe/the-netherlands/articles/a-history-of-raw-herring-as-a-dutch-delicacy-in-1-minute/

I'd love to try your neighbor's "surströmming" :D


Edited by Dages

Thinking about Paradise is a nice hobby... :D 

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Thesauron Grand Master

Thesauron

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I'd love to try your neighbor's "surströmming"
The way they eat suratrömming in the linkee videos are completely wrong and rather silly, actually.

Getting together with the friends for some “surströmming” is lovely and much appreciated. Aside from the fish, you also need some fresh potatoes, sliced red onions, traditional thin crisp bread, proper butter, beer, and perhaps a shot or two of brandy. It is usually eaten outside in the sunshine with a lot of good friends.

🎵“I have listened to Jesus in these troublesome days,

He lights up my path.

As I hear and obey.”

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daydream Grand Master

daydream

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https://www.gourmet-food.com/french-cheese/epoisses-cheese-100382.aspx

 

Epoisses (pronounced 'ay-PWOSS') is made in a small town in Burgundy, France and is one of the great notable cheeses of France and of the world. Each cheese is an entire wheel, cradled in a small wooden box

 

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