Post your national cuisine/dish

[elra]

I don't know that Canada has a national dish, but there a few that are uniquely Canadian. Poutine, as Pete pointed out, and these.. Beaver Tails:

They're pretty tasty.

 

[SantaCBear]

Solo si eres Mexicano te lo creo, de lo contrario

LOL... No I'm not... But I didnt mean anything lured about it if that what you thought.

 

[pjlikesporn]

Memphis Ribs. Nothing Better.

 

[Epica75]

that's quebec
as another member pointed out to me this morning
they are there own country now

i didn't say country, i said nation. And if it's news to you, then you haven't been following politics much have you?

Québec traditional dishes include: tourtiere (different ways of making it according to the regions), cipaille, paté chinois, oreilles de crisse, binnes au lard, pets de soeur, and yes.. even poutine.. that can be made traditionnally or innovative as we see here:

not the prettiest, but poutine au foie gras is as "higher end" as it gets. haha

 

[Jory]

Apple Pie anyone?

And if not how about Pumpkin Pie?

 

[Shepherd 2]

Poor Man's Pie(this is from my agrarian Swiss ancesters, c. 1650)

Use a favorite pie dough recipe
Line a bread pan for medium loaves with it.
Save some to tope the pan after filling the dough

Pre-cock a favorite cut of beef, I usually like a fatty leg cut
and it is usually boiled, but broiling could be done.
Save the brought if you boiled the meat, or buy meat broth.
Set these aside until you serve the Poor Man's Pie.

Prepare and parboil about two cups of carrots, small or medium.
Peel and cut four or five small potatoes into halves.
When ready place all three ingredients in the bread pan with
the pie dough lining. Do not forget to cut the beef roast into bite size oportions, about two cups for each pan. Heap the pan full, it will shrink a lot in baking. Now top and attach dough with thumb primping. There should be several openings for releasing
excess moisture, or use strips of dough to top.

When serving cut into portion size you like and serve in a nice shallow bowl topped with the broth you set aside, or the store bought stuff. Each pan will serve 2 or 3. If you have others prepare additional pans and multiply the materials you use. Enjoy. This is a taste of Swiss cooking from an earlier day.

Bake in the oven for about 40 Minutes at 350 degrees.
Serve piping hot and use hot broth. Sorry I do not have a nice
photograph for you, but this is very simple food for what we historically call "just plain people."
Shep+​

 

[chatolandia]

We have a few, but the most traditional and hard to make is this

It is very criollo.

The cooking method is very Native American (tamales anyone?)

The masa is a mixture of different vegetables but mainly Plantain and Bananas (they came from Africa)

and the stuffing is a very traditional Spanish dish.

Pork with Garbanzo and Olives


Really good, really hard to make,

Great with hot sauce!

 

[PreTTy PeTe]

i didn't say country, i said nation. And if it's news to you, then you haven't been following politics much have you?

my dear boy i know politics
when you get your head out of stephan harpers asshole call me.

you gave it up for being a nation within a country;

 

[BlueD]

Don't even know if this is really a national dish, but it's kinda a famous Vietnamese dish here in the US... What the Phở?

 

[Spiff]

Philly Cheesesteak:

Cincinnati Style Chili

Chicago Style Pizza

 

[chatolandia]

What do you call it Chatolandia (te puedo decir Chato de cariño? ).

It looks like a Tamal de hoja de plátano, like the ones they do in Veracruz and the south of Mexico, but the masa is of course from corn, and the filling is usually some pork dish.

Claro que si!


In PR the tamales de hoja de platano are called Hayacas (like in Venezuela)

and guanimes are blind tamales

and tostadas are made with Yuca and grilled

we make all kinds of this type of dishes, but the most popular is the Pastel (the one I showed)

Which of course, means Pie!!!

and the masa is plantain, bananas (green) and calabaza (squash)
if they use potatoes, they are being lazy!

 

[Epica75]

my dear boy i know politics
when you get your head out of stephan harpers asshole call me.

you gave it up for being a nation within a country;

actually, what matters to me is how WE define ourselves.. i couldn't give a rat's ass about what they say in Ottawa. In the end, we're the ones that are going to decide if we stay or leave.

I can see it gets you annoyed, let's go back to the topic of the thread in that case.. i'm not looking for a fight

 

[mega]

Can you guess my nationality...
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[Joshua_me]

Mmmm uncut cocks and beans.

They cum, then you GO...

 

[LarsVenice]

My favorite would be Eggplant Makdous - walnut stuffed eggplant. You have to use small eggplants to make this.

 

[Pushyourluck]

I come from England.......

 

[chatolandia]

OK Culete, here is another Tradition


Lechoneras!!!


Those are restaurants, usually in the mountain areas, that serve Lechon (pig roast), rice, viandas (root vegetables), morcillas (blood sausages) and many other things. That are very popular amongst many in PR.

They also have music, usually tropical music, and now reggaton.



There are a few 'routes' that have tons of lechoneras, one after the other. It is like BBQ places in the south, I guess.

http://lechoneras.com/portal/home/a-comer-morcillasa-comer-lechn/

And of course, every family has a favorite

Some pictures

http://lechoneras.com/portal/platos/fotos/

 

[ozguy]

Only an Aussie could love it ...

 

[ozguy]

OK Ozguy, what exactly is Vegemite???

You mean, you don't KNOW???????? (*U*)

Vegemite is a yeast extract spread made and sold in Australia since 1923. Similar to Marmite, it is made from leftover brewers' yeast extract (a by-product of beer manufacture) and various vegetable and spice additives. It is almost black in colour and one of the richest sources known of Vitamin B. It's thick and sticky like peanut butter, it's very salty, and it tastes like - HEAVEN!!!!! (though just about every 'foreigner' who's game enough to try it will tell you that at tastes like CACK!).

The secret to enjoying Vegemite is to spread it VERY THINLY over bread or toast. It's even yummier if you first spread the toast with a generous dollop of butter (real butter, too, not that margarine crap).

It would be a very rare Aussie home indeed that doesn't have a jar of Vegemite stashed away in the cupboard.

VEGEMITE

 

[Lucas07]

This thread is making me hungry.. Evil thread!