Let's talk about national foods & drinks

[Garrison72]

Last night I had grilled elk with asparagus and Merlot. That was the staple for me growing up - wild meat, greens and red wine.

This is roasted, but either way you want the pink in the middle. Wild meat tends to be tough and dry, so any recipe countering that is good. Roasting in a crock pot is much better than pan frying it. I tend to marinate in red wine, ground pepper and teriyaki for a few hours, pan sear, then grill or broil it.


Edit- I ought to keep these in the recipes thread I suppose, because I don't think my state or most of the west has contributed in a meaningful way to American cuisine. These are practical dishes, not well known national dishes. The south and the coasts are responsible for that.

 

[robocop83]

Tulumbichki

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http://gotvach.bg/files/lib/600x350/tulimb-syrop-new.jpg

 

[ReptilePZ]

^ Those are actually amazing.

 

[darcler]

Damn, I come back to forums after a three-months hiatus, and the first thread I click on made me go out for a lunch

Being inspired by all the posts I decided on something Polish. Which wasn't very obvious; the term 'Polish cuisine' is hard to define, and only recently (in the last two decades, perhaps) there's been an ongoing effort to identify its meaning. It's a mixture of various culinary traditions, including Slavic (predominantly Ukrainian, Russian, Belorussian), German (Germany, Austria), Hungarian, Baltic (Lithuanian), Jewish, Turkish...

So after some deliberation, I decided on having a żurek:

And after that a simple dish of fried kiełbasa with onions:

I'm happy now

 

[wichat]

Yum yum!

 

[ReptilePZ]

http://en.wikipedia.org/wiki/Ljutenica

Absolutely glorious.

 

[Kinley]

I absolutely love that stuff. We call it zacuscă.

 

[robocop83]

Garash cake

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View attachment 9364

 

[ReptilePZ]

There's actually a place in the town I come from, where they make the best Garash cake. Probably my favourite type of cake.

 

[GuyNwah]

Collard greens are known from many cultures, from ancient Greece and Rome to present-day Kashmir (haak), but I favor the American way of preparing them.

The biggest difference between unhip collards and trendy kale is, kale is prettier. I prefer collards; they're more tender, sweeter, meatier, and easier to cook. And throw out the fashionable way of undercooking your vegetables. Collards need to be cooked until they turn into tender sponges that soak up the pot liquor.

 

[Glaroug.531]

Collard greens are known from many cultures, from ancient Greece and Rome to present-day Kashmir (haak), but I favor the American way of preparing them.

Spoiler

The biggest difference between unhip collards and trendy kale is, kale is prettier. I prefer collards; they're more tender, sweeter, meatier, and easier to cook. And throw out the fashionable way of undercooking your vegetables. Collards need to be cooked until they turn into tender sponges that soak up the pot liquor.

And I thought all California had forgotten about collards Kale is a bit too mild to really crave, like collards for the weak Plain collards, collards with okra, tomatoes, all great. But its always a shame to eat it without cornbread :yes Over Christmas I had collard kraut, which I had never heard of. It was very quickly devoured.

@darcler that sausage and egg soupish dish looks incredible.

 

[darcler]

@darcler that sausage and egg soupish dish looks incredible.

Technically żurek is a soup (admittedly well made żurek is rather thick), but serving it in a hollowed bread is a tradition Eggs are only an addition, the base for the soup is a slightly fermented rye flour, which gives the soup distinctly sour taste. When you add meat (sausage; either white, which is more traditional, or smoked, which I prefer), vegetables, spices and other additions, it becomes a mix of sour and spicy creamy goodness Some people add horseradish, potatoes and/or eggs. I wholeheartedly support those who simply add everything

My today's soup of the day will be krupnik, a (usually) very thick soup made of barley kasha, vegetables, meats and mushrooms:

Very filling and warming

 

[robocop83]

Mekitsa

 

[GuyNwah]

...which is remarkably similar to Navajo frybread

 

[darcler]

My today's breakfast: bread, quark, jam and honey.

To go with that: inka, a roast barley 'coffee', with a drop of milk.

It all so reminds me of my childhood. Ah, better times

 

[Ljesnjanin]

Prženice

 

[robocop83]

Sandwich Princes

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,


Mish Mash

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[Sephira]

Seeing the Ljutenica post reminded me of Nduja

I can eat it only with bread, otherwise water wouldn't be enough to soften the spicy taste...

 

[Ljesnjanin]

Seeing the Ljutenica post reminded me of Nduja

This looks tasty...And I love spicy food - just to drink a lot of beer afterwards

 

[wichat]

Mel i Mató (honey and curd)