FotW Inspired Dishes
Printed From: Foods of the World Forum
Category: General Topics
Forum Name: The Veranda
Forum Discription: An open area where members can discuss general, non-food-related topics.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3147
Printed Date: 26 March 2026 at 20:34
Topic: FotW Inspired Dishes
Posted By: HistoricFoodie
Subject: FotW Inspired Dishes
Date Posted: 28 January 2013 at 12:27
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Here at Foods of the World we do a lot of culinary travel. Never leaving our own kitchens we travel to places rare, exotic, and commonplace to explore the foods.
So I've been wondering: What dishes---or even whole meals---have you prepared as a result of reading the recipes and cultural notes here at FotW.
A more interesting quesiton: Would you have made that dish if you hadn't been a member?
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Replies:
Posted By: TasunkaWitko
Date Posted: 28 January 2013 at 12:46
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Another outstanding topic, Brook - I'll refrain from answering for now, since I founded the forum and Pretty much ALL of my "culinary travel" dishes have been inspired either by members' posts on this forum or, in a lot of cases, the FotW and/or Culinaria book series - and subsequently posted here.
Having said that, I would hope that other members can provide some great anecdotes, with examples and/or links!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 28 January 2013 at 13:51
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Brook. Firstly, from time to time I have prepred several of your feathered game dishes in season. Most of our wkend lunches are Saturday Italian Pasta Day & Sunday either Iberian or Greek or fresh shellfish or fish. I have prepared a few of Hoser's Medit. dishes and Souvlaki's. I am going to prepare Ron's Banana bread for Fil ... He loves banana bread. I have been here almost a year and am an avid poster; of family and professional Chefs recipes as I work with Chef Press .. so I have more recipes than I could possibly prepare; however I have encountered several Mexican and South American recipes from former members I am quite interested in. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 28 January 2013 at 14:32
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One thing I should say, inspiring others with our posts was one of THE driving impetuses (impeti?) for the creation of this forum, and also one reason why i believe so much in the "pictorial" concept. The intention was for someone to research and re-create a dish, with enough background, family memories or other information to make it truly unique and interesting, and hopefully other members would be inspired to try it and share the experience ~ a true cross-pollination of traditions, cultures and interests.
In fact, every now and then, the board does seem to go on "runs" where interest in a dish takes off, inspiring many to try it. This was the birth of the http://foodsoftheworld.activeboards.net/gravlax-a-scandinavian-specialty_topic116.html%29" rel="nofollow - gravlax (Superbowl Sunday) , http://foodsoftheworld.activeboards.net/sima-traditional-lemon-mead-from-finland_topic171.html" rel="nofollow - sima (Vappu Festival - Finland) , http://foodsoftheworld.activeboards.net/national-paella-day-2012_topic2264.html" rel="nofollow - National Paella Day (Memorial Day Weekend) and http://foodsoftheworld.activeboards.net/draculas-2011-paprika-hendl-dinner-party_topic1468.html" rel="nofollow - paprika hendl (Transylvania/Hungary/ Halloween) "traditions" here on the forum. It would be grat to see more participation in these and possibly other yearly "forum traditions" that might come up as time goes on! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 28 January 2013 at 14:54
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Tas. Firstly; thankyou for empowering comminications and all your coaching & Fotw. On the topic of Paella; March 19th Saint Joseph Day in Valencia and the last nite of Las Fallas; The Fires is when Valencians have Paella ! This is a very special time in Valencia ... ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Rod Franklin
Date Posted: 28 January 2013 at 15:49
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I've made the following and probably many others that I can't remember. Ceviche peruono, mocho loco, paprika hendel, clafouti, Johnny Sacks sauce and St. Josephs day meatballs and Tok Fozelek. So, I got South American, Hawaiian, Eastern European, French, Italian American and Hungarian. That covers a little ground I think. One of the big reasons I come here is for inspiration, and it never fails me. I wish we could lure some middle and far Easterners into this place. ------------- Hungry |
Posted By: Hoser
Date Posted: 29 January 2013 at 02:40
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Wow! great idea for a thread Brook. There are quite a few dishes that I've made as a result of being a member here...Carbonade Flamande for one, Hrudka for sure...I don't know if I ever would have gotten around to Paella had I not had the encouragement from the members here. Also Ceviche, perhaps snail salad....paprika hendle for sure...many of my sausage posts are a direct result of things I've learned here and at other forums. ------------- Go ahead...play with your food! |
Posted By: TasunkaWitko
Date Posted: 06 December 2017 at 10:57
Brook's thread on Sephardic foodways ahs also inspired me to try a few dishes that I would never have even known of otherwise.  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 06 December 2017 at 13:55
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So many .. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |