A little about my culture

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albertoefg
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Joined: 04/21/2016

Hello everyone =)

Inspired by the user Mangy Dog, I want to share with you this picture:

http://trv-checkin.s3-eu-central-1.amazonaws.com/wp-content/uploads/sites/16/2015/08/Mexico_Durango_food_Tourism-Board.jpg

That's the typical food where I live :)

So please share with me the typical food of your place. And if you are curious, I can help you cook the dishes on the picture.

gnu4
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Joined: 11/06/2015

Looks good!

Traditional Norwegian food is rather boring and looks something like this:

(Still, typical Norwegians are fairly multicultural and eat boatloads of tacos, pasta, Chinese food, and the highest consumption of frozen pizza per capita in the world.)

norwegian-food-3.jpeg norwegian-food-2.jpg norwegian-food-1.jpeg
root_vegetable
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I always wanted to try the dish where a shark is buried on a beach for months to make it edible. What does it taste like?

gnu4
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We don't have that many sharks around here in the Nordics, but I imagine that would be a most horrid taste. Considering that I can't stand seafood in general, for me the odor alone would be fatal. ;-p

I suppose your diet consists primarily of root vegetables?

root_vegetable.jpeg
root_vegetable
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I do eat root vegetables a lot. This is because of necessity, not a particular love for them, but they are not so bad really. Especially in soup.
I do call all my computers after plants though. My main computer, a desktop, has always had the name "shallot", running Debian Unstable (I like to live life on the edge), and Trisquel installed on it too is called "sweetcorn". On an old laptop I call it "sugarbeet". I once had a computer called "cauliflower". Perhaps I will call the next computer "kimchi", "teriyaki", or "wasabi" for a change.

pragmatist

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"a desktop, has always had the name 'shallot'"
Awesome name!

albertoefg
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Joined: 04/21/2016

Looks delicious!

SuperTramp83

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Here, we advocate for PaaBS, pizza as a broccoli substitute.
This is me working in the paaBS sector, I don't earn much money, but I eat for five.

cat-pizza-hut-hed-2014.png
root_vegetable
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Cats leave their homes if another family feeds them better. So what happens if Pepe's pizza across the road feeds you better, and you are still in Pizza Hut's zero-hours contract?

albertoefg
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I am laughing so hard!! LOOOOOOOL
You made my day my friend

Mangy Dog

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albertoefg

Your Mexican food is acting on my stomach....!
you made me terribly hungry all of a sudden ;-)

Looks great..

here's the local speciality

https://fr.wikipedia.org/wiki/Cuisine_proven%C3%A7ale

root_vegetable
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Pour moi, le melon de Cavaillon est le meilleur.

Mangy Dog

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Yes!

Galinette, attention! Il faut pas faire confiance aux bossus! Ils sont toujours plus malins que nous! (...) Et qu'est-ce qu'il veut planter?
- Des légumes, de la vigne, du blé, et surtout, il dit qu'il va cultiver des lotantiques! Des lotantiques partout! Qu'est-ce que c'est?
- Ça doit être une plante qui pousse dans les livres... Je vois ça d'ici

L'Eau des collines, Tome 1 : Jean de Florette de Marcel Pagnol

albertoefg
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Your food had the samem effect on me you know..

It looks so tasty

SuperTramp83

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:)

inkoia
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Joined: 01/25/2016

Great topic!

My region's culture and tourism orbits around food: https://en.wikipedia.org/wiki/Basque_cuisine

albertoefg
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I wish I could go there food looks delicious

Mangy Dog

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Jodiendo
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Mangy

You konw how to cook Bacalao?

Mangy Dog

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..pretty hard to do ;-)
In the Medierranean it's Brandade :
http://www.marmiton.org/recettes/recette_brandade-de-morue_12736.aspx

Whipped Salt-Cod Spread (Brandade de Morue) Recipe
http://www.seriouseats.com/recipes/2015/10/brandade-salt-cod-spread-recipe.html

This rich Mediterranean spread, known as brandade in France, baccalà mantecato in Italy, and brandada in Spain, is made by whipping salt cod with olive oil and half-and-half until smooth and creamy. Fold in mashed potatoes for a milder version, or use pure fish for a more toothsome texture

inkoia
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Nah, not in mediterranean, but sure you have plenty on Western France!!

I really enjoy cooking Cod (bacalao) in pil pil!

Mangy Dog

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in pil pil?
;-)

down here we love
Anchoïade is a classic Provençal dip or spread, made from just the best anchovies, the best olive oil, white wine vinegar, and garlic Bon appetit!
http://www.seriouseats.com/recipes/2012/01/anchoiade-anchovy-garlic-dip-recipe.html

http://www.cuisinenicoise.fr/recettes-nicoises/

garlic scaped on a piece of slightly toasted bread
suits me fine too ;-)

inkoia
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I know that dip! (I've family living in Marseille by the way, hehe)

We call pil pil to the emulsion between olive oil and Cod fat: https://www.youtube.com/watch?v=5os6HHseH7c
It's really tasty, but not good if you have high cholesterol!!

Mangy Dog

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......miam..miam

Quite a similitude with another dip
https://en.wikipedia.org/wiki/Aioli

Garlic is crushed in a mortar and pestle and emulsified with egg yolks, salt, and olive oil...In Spain, allioli is often served with arròs a banda from Alicante, with grilled lamb, grilled vegetables and arròs negre, and comes in other varieties such as allioli de codony (allioli with boiled quince, not the preserve) or allioli with boiled pear. Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chick peas, and raw tomato

In Occitan cuisine, aioli is typically served with seafood, fish soup, and croutons, in a dish called merluça amb alhòli


In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato


In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel


In Provence, aioli or, more formally, le grand aïoli, aioli garni, or aïoli monstre is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with aioli. This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns. It is traditional to serve it with snails for Christmas Eve and with cod on Ash Wednesday. Aïoli is so strongly associated with Provence that when the poet Frédéric Mistral started a regionalist, Provençal-language, newspaper in 1891, he called it L'Aiòli.

root_vegetable
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I had cod neck in Catalonia. It had an interesting texture and had was served in a butter sauce.

Jodiendo
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Me llamas Gringo.....

Adaptation of cultures.

1- The one you are born withing.
2- Adaptation of culture norms that wiil benefit you the most.
3- Culture norms you will adhere to by enforcement of local laws outlining legal responsibilities.
4- GPL culture is a revolutionary concept of adaptation.

I still wear my tinfoil helmet, with super shielded, robust EMP PROOF, superbly RF and sound proof barrier.

tdlnx

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I love trying different foods from around the world!

I live in the USA, but my family is from Poland. Here's a picture of my absolute favorite comfort food: Pierogies and Kielbasa! The pierogies are like pan fried dumplings filled with mashed potato, onion, and cheese (or sometimes mushrooms and sauerkraut) and they are SO GOOD!

Pierogies-Kielbasa.jpg
inkoia
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Pierogies!!
I made good Polish friends when I was at Lithuania as Erasmus student and spent an Easter in Poland. I ate pierogies and other really nice food!!

Jodiendo
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Two Martians met in the park: one is from VOland and the other one Trasmo. The voland Martian ask the trasmo martian: Why we look so identical? we smell the same, we look the same, and we speak the same.
Trasmo martian reply: Because we are in Matriscal digital divide..