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In my opinion, all asian foods are vastly overrated,me specially Korean, which I've seen pop up a few times here. Maybe I just know too many Koreans who only ever wanna go out to Korean restaurants and thus I've been overexposed...
Hah, my husband has been stationed in S. Korea numerous times, and says the same thing. He's just "all Korean fooded out."
For Cuban, a simple to make introduction would be Ropa Vieja, a shredded beef stew. A search will yield many recipes, pick one that sounds good and enjoy.
Mexican butter! It's more yellow, richer and more flavorful. I have a sneaky suspicion that they are putting a lot more water in the common market brand than they used to.
Can't imagine going to the work to cook something good and not using butter.
I've come to appreciate American Depression era food. Have a lot of old recipes from cookbooks and Mom and MIL.
There was a time when I was discovering ethnic foods when I thought I'd had all the down-home food I'd ever want to eat again. But I've rediscovered it.
It's usually quick to prep as people were working too hard to take a lot of time cooking, usually calls for only a few ingredients and uses a lot of fresh veggies. And those women, out of necessity, learned how to make the cheapest, most humble things taste good.
Also the good, old Midwestern standard - casserole or hot dish. One dish meals. Hey, chicken divan is hot dish.
I actually use butter made by the Amish or I get Irish Butter.
I can't think of a meat I prefer boiled over some other preparation (except the beef in Cincinnati Chili...it has to be boiled v. browned.
A tough piece of meat you prefer not to be boiled (or braised)? I, too, love a grilled porterhouse, but a slow cooked pot roast braised with a generous splash of orange juice until fork tender, smothered in a gravy made with the fatty, caramelized orange goodness in the pot... Mmm...
Quote:
Originally Posted by Max96
IMO, boiled potatoes are tastier than fried.
Like with meat, it depends on the type of potato. Boiled small potatoes served with melted butter and dill... This thread is making me seriously hungry.
Why does everyone focus on exotic foods? When I think of under rated foods, I think of things all around us that nobody thinks are gourmet foods. It's kind of like escargot. They are just snails baked with a little garlic butter. In most parts of the USA you can pick them up in your back yard.
Crawdads. They may be mud bugs in the south, but in clear mountain streams they are fabulous tasting fresh water lobsters. Toss a little road kill in a creek and you can pick up a family meal in less than an hour. Boil them in salted water, dredge them in a little lemon butter, and you have a meal fit for a king.
Potato salad. The world is full of mediocre potato salad. If you buy it in the store you are lucky if it is even edible. Make your own. The secret is to sprinkle a little cider vinegar over the potatoes after you cook them and before you add any other ingredients.
Currants. These tasty little grapes are an incredible cooking condiment. You can add dried currants to a rice pudding, or pour some red currant wine into a pot roast. The flavor will be divine.
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