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/ck/ - Food & Cooking

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3949806 No.3949806 [Reply] [Original]

What is /ck/ favorite food and what is your nationality.

>> No.3950044
File: 52 KB, 590x380, goat.jpg [View same] [iqdb] [saucenao] [google]
3950044

Goat Roti

>White/Native

>> No.3950048

Alaskan King Crab / Born and raise in Burkina Faso

>> No.3950058

Durian/Antarctica

>> No.3950069

Lamb or Rabbit
England

>> No.3950072

Fondue Chinoise (More commonly known as "Hot Pot" according to Wikipedia)/Switzerland

For some reason, pretty popular around here.

>> No.3950080

>>3950072
>Fondue Chinoise
That looks fucking great.

>> No.3950086

Cheese, in all its forms and recipes
NZ

>> No.3950092

>>3950072
I think of cheese when I think of fondue.

>> No.3950113

lamb or fresh salmon steaks. Both cook on the barbie of course-Australian

>> No.3950127

>>3950080
It is. We usually also have some sauces for the meat, like curry etc.
The fact that you first need to wait for the next piece of meat to be done prolongs the whole meal, and thus makes it a good opportunity to talk with family members you haven't seen in a while, e.g. on christmas

>>3950092
Cheese fondue is tasty too, but you need the right cheese mixture and the right wine for it. Also, some people really get problems with digestion after eating a lot of cheese fondue. :(

>> No.3950129

>>3949806
chicken wings
american

>> No.3951628

salmon [by itself, in salad, or sushi, whatever].

USA.

>> No.3951668

Eel sushi, Canadian

>> No.3951678 [DELETED] 

Black walnuts and America.

>> No.3951684

Cheese.

American.

Favorite cheeses are probably pecorino and cheddar.

>> No.3951685
File: 26 KB, 400x300, 6a00e54ffe2ad388330148c792a8d9970c-400wi.jpg [View same] [iqdb] [saucenao] [google]
3951685

Black walnuts
America (Nebraska)

>> No.3951695

coconut
american

>> No.3951779

Tempura, American

>> No.3951783

Fucking Stroganoff.

>'Murican

>> No.3951789

Fruit loops, Scottish.

>> No.3951790

Foods with garlic in them

American

>> No.3951798

Proper Italian pizza.
Italian.
Go figure.

>> No.3951822

Cabbage rolls
>America

>> No.3951825

Pork dumplings with sauce

>American

>> No.3951827

Fish N Chips
North western american (which makes me better than other americans)

>> No.3951828

Fried rice.
Singaporean.

>> No.3951860

Focaccia bread
'Murrican

>> No.3951882
File: 21 KB, 400x300, tortellini panna.jpg [View same] [iqdb] [saucenao] [google]
3951882

tortellini
guess my nationality

>> No.3951895

>>3951882
New Jersey

>> No.3951937

Foie Gras

Russian

>> No.3951956

Pasta with pretty much any sauce
Australian

>> No.3951971

I have to 2nd wings, but proper wings, not the stupid drumette part. Fuck that garbage.

Canadian.

>> No.3952030
File: 144 KB, 756x567, is dat sum bacon.jpg [View same] [iqdb] [saucenao] [google]
3952030

I love bacon.
I love oh so much.

Danish

>> No.3952045

Tough question - I'll go with pepperoni pizza.
>Canadian

>> No.3952053

>>3952030
that's roasted pork with potato and parsley sauce...

also...
my mum's lasagna
Danish

>> No.3952057

Chicken curry
Canadian

>> No.3952065

>>3952053
That's bacon.

Let me quote wikipedia:
>Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon).
This still qualifies

>Fresh and dried bacon is typically cooked before eating.
Still qualifies

>Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork
Still qualifies

>Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally sodium nitrate or potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilize color. Flavorings such as brown sugar or maple are used for some products. If used, sodium polyphosphates are added to improve sliceability and reduce spattering when the bacon is pan fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.
Well whaddaya know, still qualifies.

It's bacon.

>> No.3952083

>>3952065
let's take that in Danish...:
Stribet flæsk er ikke bacon

>> No.3952088

Pinnekjøtt (Stickmeat)
Norwegian, vestlandet.

>> No.3952100
File: 31 KB, 1430x435, screenshot.png [View same] [iqdb] [saucenao] [google]
3952100

>>3952083
Du må huske at vi Danskere er meget mere rafinerede i vores brug af flæsk.
Vi har jo stort set ikke andet.

Mange af de former for gris vi serverer har slet ikke Engelske navne, og de bliver derfor lagt ind under bredere definationer.
Derfor er stegt flæsk bacon.
Det må du lære at leve med.

>> No.3952104 [DELETED] 

>>3952100
>Definationer
Jeg mener selvfølgelig definitioner.

Anyvejs.
Det er yderst uhøffeligt at føre samtale i et sprog andre ikke forstår, så jeg vil fra nu af kun snakke Engelsk.

>> No.3952105

>>3952100
>Definationer
Jeg mener selvfølgelig definitioner.
Jeg kan da slet ikke stave i dag.

Det er yderst uhøfligt at føre samtale i et sprog andre ikke forstår, så jeg vil fra nu af kun snakke Engelsk.

>> No.3952460

Sauerbraten
Germany

>> No.3952483

>>3952460
ignore the name sorry

>> No.3952533

Fish Tacos
American

>> No.3952592
File: 44 KB, 470x296, tartelet.jpg [View same] [iqdb] [saucenao] [google]
3952592

It's either this
>>3952030
or pic related.
Basically small, open pies usually with chicken, peas, and carrots in a white sauce, although there are entire "guilds" dedicated to expanding on tartelet-recipes, and while these are often times rather exclusive it's becoming a more common sight to see them stuffed with, for example, shrimp instead of chicken filling.

And I'm Danish

>> No.3952594

Pizza, no additional toppings just classic Naples style Margherita
Scotland

>> No.3952601

> Game Pie
>English

oh my fuck, if I could eat that shit every day I would.

>> No.3952660

Rough Corea/Flesh Beef Ridicule

>> No.3952784

>>3952100
The original dish was with smoked or salted lard. But during the last 50 years have the Danish pig lost 2/3 of it's fat, so today it is nearly impossible to get a real piece of lard. And if you get it, it is a very thin piece that gives small slices when it is fried.

>> No.3952795
File: 45 KB, 250x223, Grønkål1.jpg [View same] [iqdb] [saucenao] [google]
3952795

Kale, as it's made in the very northern part of Denmark.
And, yes, I am Dane

>> No.3953155

Bunuelos and a cup of strong coffee.
I've got a bit of a sweet tooth.
First generation Cuban American.

>> No.3953159

USA
There is absolutely no way I can pick just one favorite food. If I have to pick something, I'll pick a whole category and say seafood/fish. But damn, there's so much great food out there, I can't pick one thing.

>> No.3953161
File: 32 KB, 476x344, piadina.jpg [View same] [iqdb] [saucenao] [google]
3953161

Italian.
Obviously anything related to pasta, also piadina.

>> No.3953200

Mexican and Italian food are all I need.

I'm Amurkan.

>> No.3953211
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3953211

Finland

mac and chicken casserole.

>> No.3953715

Canadian
Beef Egg Rolls, I can eat those until I get sick and still want them.

>> No.3953730

carnitas
white American

>> No.3953748
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3953748

Fucking sushi. If I ever became super rich, I could live completely off Sushi and not tire of it.

American/Chilean

>> No.3953773

>>3953748
I once ate sushi several times a week for a month.

Years later, I hardly ever crave it, and am conatantly disappointed.

I think I'd be happier with curries personally, can't believe I'd never tried them until I was 16

>> No.3953789

Chili con carne (spicy beef stew)

'murrkuh.

>> No.3953791
File: 364 KB, 800x600, betterthanmost.jpg [View same] [iqdb] [saucenao] [google]
3953791

>>3949806
philadelphia cheesesteak subs

usa

>> No.3953795

>>3953748

I wholly agree. Every other week I splurge on myself and get some sushi, it's like a ritual for me. No other food gives me the feeling of that perfect unison of flavor and texture besides sushi.

I am an italian american, btw.

>> No.3953815

Macaroni and goddamn cheese

I'm Vietnamese, born in bumfuck Cajun food Louisiana

>> No.3953824

Oil cured olives

American

>> No.3953826
File: 140 KB, 400x316, yum.jpg [View same] [iqdb] [saucenao] [google]
3953826

mexican, but mostly really tex-mex

white girl in Texas

>> No.3953827

>>3953815
>I'm Vietnamese, born in bumfuck Cajun food Louisiana
What the fuck is wrong with you?

>> No.3953828
File: 33 KB, 528x300, 1060[1].jpg [View same] [iqdb] [saucenao] [google]
3953828

Australian, born and lived my first 6 years in Peru though.
Bistec a lo pobre, food of kings. Pic very much related.

>> No.3953830

>>3953826
>hurr durr I have to say my gender because I am a attention whore
kill yourself

>> No.3953839
File: 9 KB, 200x300, yogurt.jpg [View same] [iqdb] [saucenao] [google]
3953839

Canadian, plain yogurt.

>> No.3953879

cheeseburgers

AMERICA

>> No.3953906

General two chicken, American Chinese cuisine.
Since I was born in u.s. territory. That makes me american

>> No.3953945
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3953945

Korean American

>> No.3953958

>>3953815

You must be an anomaly among people there. I moved away when I was 6, but I don't recall ever seeing a single asian until I moved up north.

>> No.3953960

>>3953830

She's from Texas, what do you expect?

>> No.3954010

raw steelhead trout
America