Print Page | Close Window

Cooking "Passport."

Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Around the Kitchen Table
Forum Discription: A place to discuss general food talk, as well as general techniques for food preparation.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5140
Printed Date: 25 September 2020 at 04:07


Topic: Cooking "Passport."
Posted By: Melissa Mead
Subject: Cooking "Passport."
Date Posted: 14 October 2018 at 17:55
This forum has been one of the things that's really helped me get better at cooking over the past few years, especially as far as trying to make food from other countries goes. Yesterday, I decided to make an actual list of countries I've "visited." Here it is:

Cooking Passport

 

Country                      A dish I've made


Brazil                       Pao de Quejo

China                        Egg Flower Soup

Cuba                         Pernil   

Denmark                      Frikadeller

France                       Chocolate truffles

Germany                      Barley soup

Greece                       Avgolemono

Hungary                      Paprika Hendl

India                        Madras lentils

Ireland                      Colcannon

Italy                        Risotto  

Japan                        Tempura chicken

Mexico                       Ropa Vieja

Morocco                      Chicken + chickpea stew

Niger                        Peanut Chicken

Peru                         Empanadas

Poland                       Cabbage roll stew

Senegal*  In HS, I helped make banana cake + peanut ice cream for a French class project. I may have stirred something. :)

Spain                        Moros y Cristianos

Sweden                       Swedish Meatballs

Switzerland                  Raclette

U.S                          Meat Loaf

U.S, Cajun                   Gumbo

U.S, Mexican-American        Refried beans

 

Thanks for the encouragement!

Note: They didn't necessarily come out WELL, and weren't always authentic, but they were all at least edible. (Although the ropa vieja and paprika hendl, early efforts, kinda pushed the limits of "edible.")



-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/




Replies:
Posted By: TasunkaWitko
Date Posted: 17 October 2018 at 13:24
This is a great idea, Melissa - thanks for sharing your culinary travels!

Hopefully, you can add to the list during the coming year ~ I certainly intend to do so.

Anyone else? Where have you gone?

-------------
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: Melissa Mead
Date Posted: 17 October 2018 at 17:07
Here's what I plan to add so far:
Philippine lumpia, Welsh potato + leek soup, Scottish Cock-a-leekie soup, Portuguese Caldo Verde. (Yes, that's a lot of soups. I like making soup in winter. :) )


-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: pitrow
Date Posted: 18 October 2018 at 09:41
Boy, I'd have to wrack my brain to see if I could come up with something other than American, Dutch, German or Americanized versions of chinese and mexican. I'll see what I can do. And hopefully expand that list a little in the coming year. 

-------------
Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog


Posted By: HistoricFoodie
Date Posted: 18 October 2018 at 12:02
Nice global-hopping, Melissa.

I'd like to do more exploring of Latin America. And Persia is on my list for sure, in the coming year. After that? Well, we'll see. 


-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Margi Cintrano
Date Posted: 18 October 2018 at 15:59
Wow .. Lovely idea for a thread ..

I would have to write a book on my journies across the globe and my profound love  of the Mediterranean .. 

To start off in Europe, I have been to almost every capital city in all the autonomous regions or provinces of  France, Greece ( out of 2.000 Islands, I have been to nearly 50 ),  Italy, Portugal and Spain ..   

I have been to Romania, Sweden,  Norway,  Denmark,  Holland, The Czek Republic,  Belgium,  Scotland,  London, England ( Cambridge and Oxford),   Switzerland,  Austria,  Germany,        
Turkey,  Buda and Pest, Hungary ..   

I lived in Italy 5 years,  Spain 25 years so of course I have prepared uncountable dishes from the two ..


I spent 1 year and  5 months in Marseille and have travelled through most of the autonomous regions ..  

Many of my récipes are on FOTW with an introduction  and all have been prepared by me over the years ..  

I studied in both Montreal from age new born to 14,  and  then went to High School and  University in Manhattan. 

I have never lived any where else in North America however, have travelled through New England, Wash D.C.   and Virginia and North Carolina ..  San  Francisco is most memorable ..  

Mexico,  South America as well and numerous  Caribe Islands,  Costa Rica, and  Panama .. 

Asia:  Hong Kong and Tokyo and Kyoto  ..  

Africa:  Morocco ..    ( it is quite close to Cadiz,  Andalusia )  
 



-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Melissa Mead
Date Posted: 19 October 2018 at 13:46
I haven't actually gone many places, but I'm having fun with the cooking.

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Margi Cintrano
Date Posted: 19 October 2018 at 17:08
Great post Melissa .. 




-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Melissa Mead
Date Posted: 27 October 2018 at 16:41
Thanks!

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Melissa Mead
Date Posted: 27 October 2018 at 16:44
I just realized- does making my homemade condensed-milk ice cream in ube flavor count as Philippine cooking? It's an ingredient in halo-halo, IIRC. 

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Melissa Mead
Date Posted: 09 June 2019 at 14:57
Added South Korean Pajeon. Kenyan Irio, Tanzanian (among other places) Ugali, and Senegalese Chicken Yassa this week.


-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: HistoricFoodie
Date Posted: 10 June 2019 at 02:13
For somebody who professes to be a poor cook and unadventurous you're doing one heck of a job, Melissa.  And I'm glad to see you reviving this thread.

Of course, it's a little disappointing that other members haven't similarly shared their culinary travels.  I had high hopes when you started this.  But, what can you do?

On the other hand, after thinking about it for a number of years, I started researching Persian food. Just the act of writing it down as a goal finally prompted me to get on that horse.  So, for me, personally, something good certainly resulted.

You rock, girl!




-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Margi Cintrano
Date Posted: 10 June 2019 at 16:08


Within the last two weekends, I posted the following light récipes:

1) ITALY -  Zabaglione Vin Santo -  a renowned dessert with a sweet Marsala, or Vin Santo.

2) MIDDLE EAST -  Orange, Almond Couscous Salad which is absolutely lovely .. 

3) FRANCE -  Jacques Pepin and Julia Child´s  French Potato Salad .. An amazing versión of an age old salad .. 

Have a lovely summer Melissa.  Hope all is well .. 



-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Melissa Mead
Date Posted: 15 June 2019 at 19:10
Thank you!

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Margi Cintrano
Date Posted: 17 June 2019 at 02:40


Melissa, 

You are welcome.  

Have a wonderful summer and all our best wishes from 
Spain .. 


-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: HistoricFoodie
Date Posted: 13 January 2020 at 10:20
I'm bumping this, because we have several new members who might like to share their culinary travels.

Since the last time, I have "visited" all the countries of the old Persian Empire. And, thanks to my new friend Susan, I've revisited Turkey---but this time to the way everyday housewives cook, rather than the palace food of the Ottoman's.  

Haven't expanded my exposure to Latin America, as intended, but, hopefully, that will happen this year. 




-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Margi Cintrano
Date Posted: 13 January 2020 at 12:46

Happy New Year Melissa and Historic Foodie, 

I posted a lovely fresh cod fish dip in Spain and even though it is Venetian, I prepared it in Spain using fresh cod verses salt cod  ..  within the last few days.

Will be in Italy from the 17th - 23rd.

So, when I return -- I shall visit ..

Best of all,  Thank you for reviving the thread and all my best wishes.  




-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Melissa Mead
Date Posted: 13 January 2020 at 16:09
I'm coming up on my 100th entry, and my parents gave me a toaster oven for Christmas that can function as an oven and an air fryer, so that will open up whole new worlds.

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Margi Cintrano
Date Posted: 13 January 2020 at 22:15

Melissa,

This is great news !!  

Have fun with your new kitchen toy !!!

Happy New Year and all my best wishes.


-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: HistoricFoodie
Date Posted: 14 January 2020 at 08:37
Interestingly, we've been using a toaster oven ourselves, of late.  I lightning strike fried the glow plug in our regular oven, and the toaster oven was supposed to be a fill-in until it was replaced.

Boy oh boy, have those things evolved since they were introduced.  Other than size restrictions, there's nothing you can do in a regular stove that they won't handle.  I've even been baking bread in mine.

Good luck with it, Melissa. I think you're going to fall in love.




-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Melissa Mead
Date Posted: 19 January 2020 at 16:06
I'm still waiting to try it, because it's at my parents' house, and they've been sick. Hopefully soon!

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: HistoricFoodie
Date Posted: 20 January 2020 at 09:16


-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: HistoricFoodie
Date Posted: 20 January 2020 at 09:17
Sorry to hear that.  Nothing serious, I hope?

-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Melissa Mead
Date Posted: 20 January 2020 at 12:29
Well, not for my mom. Doesn't go well with my dad's other health issues, but he seems to be improving.

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: HistoricFoodie
Date Posted: 05 June 2020 at 12:04
Welcome to our little corner of the culinary world, ohoward. I hope you'll like it here, and become an active member.  We always welcome new voices, so don't hesitate to join existing threads, or start one or six of your own.

As to this thread.  It's not a challenge or contest, but a series of reports.  Our whole purpose, here at FotW, is to explore the cuisines and culinary traditions of the world, along with the cultural influences that make them what they are. Each of our forums is a way of doing that, broken down by country or region. 

Melissa started this thread as a way of showing how she gets to travel the globe through food; specifically, by trying recipes and techniques she learned as a member of our community.  The idea is for members to report on their own such "travels."

We're looking forward to having you join us. 


-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Melissa Mead
Date Posted: 05 June 2020 at 20:23
I  basically started it to keep myself motivated. I got a lot of recipes from this wonderful site: http://globaltableadventure.com/welcome

Some of them are very quick and easy too make- as easy as pouring 2 liquids into a glass, even.


-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Melissa Mead
Date Posted: 13 June 2020 at 19:25
2 more Recognized Countries to go!

And plenty more after that: various First Nations and island countries , Hong Kong, French Canada...


-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: HistoricFoodie
Date Posted: 14 June 2020 at 08:42
I'll be adding to your list, Melissa.  My latest project is the food of Cyprus.  An interesting mix of influences: Greek overlays it all, but with twists that make it different, plus the major influence of Turkey, along with other contributions by various invaders and occupiers. Venetian, for instance, and North African.

-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Melissa Mead
Date Posted: 14 June 2020 at 09:30
Mm, Cyprus. I made Louvi, and it was delicious.This is where I got the recipe: https://theculturetrip.com/europe/cyprus/articles/the-10-best-foods-in-cyprus/


-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: HistoricFoodie
Date Posted: 14 June 2020 at 14:58
Thanks, Melissa.  Those black-eyed peas really look good. 

-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Melissa Mead
Date Posted: 18 June 2020 at 09:43
They were!

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/




Print Page | Close Window