Favorite Food?
 

Okay, two things folks...no, make that three.

Food you like:
Food's country of origin:
Your Cultural Heritage:

I'm trying to figure out a bit about peoples food culture, and I figured this place was as good a place to start as any. Try and be as specific and as general as possible (i.e., us "New England" rather than "US" or "Boston" for cultural heritage or country of origin). I figure this thread will eventually turn into some argument about the correct use of feta cheese, but I'm hoping I'll get a few good responses before then :).

For me:

Food I like: Ceasar Salad
Country of Origin: Beats me :confused:
Cultural Heritage: Western United States

(note, it doesn't need to be your favorite food. Nor are you confined to one...you just don't need to include your Cultural Heritage again)

Food I like: Teriyaki Chicken
Country of Origin: Hawaii/Japan

And yeah, feel free to do drinks.

Drink I like: Green Tea
Country of Origin: South China.

Any other takes? :)

The Ceasar Salad was invented in 1924 by Caesar Cardini, who owned a restaurant in Tijuana, Mexico. Caesar was born in Italy, and lived across the border from his restaurant in San Diego, in the US. His restaurant was in Mexico because of stupid US Prohibition laws.

So, you could say that the salad was of Italian origin, or Mexican origin, or US origin. Really, it was an invention of one man with ties to all three of those countries.

Trevor

Interesting, I'll have to keep that in my file of random facts. Did you have a favorite food to share as well?

Food I like: Phraram Long Song
Country of Origin: Thailand

Drink I like: Lambic Beer
Country of Origin: Belgium

Food: Bi Bim Bop
Origin: Korea

Beer: Any sour from Russian River Brewery
Origin: Northern California

...my cultural heritage: Bay Area/Northern California

food... Paella
Origin... Spanish

Beer... Ubu
Origin... Warwickshire Purity brewery

Me.. Photek
Origin... Bolton for the past 400 or so years.. Then the trail goes cold :)

Well, I had hoped to be able to look at the thread and start to gain an appreciation for what regions like what food. But the only thing that has happened so far is I have a bunch of dishes I apparently need to try! Thanks for the help so far folks...

hey Zalister... I will post you a bottle of Ubu... But I am not sure the shrimps, choritzo and chicken will travel so well :)

What on earth is Ubu? I'm also allergic to shell fish (which has been quite the trauma since several times I've had the chance to have some really nice seafood...)

Dishes: San Choi Bao (Chinese I think), Mo Mo (Tibetan/ Nepalese), Thom Yum (Thai)
Drinks: Ginger Beer, Green Tea, Chai, Coffee
Me: Aussie (half Dutch, half Anglo)

its a beer... named after a dog... apparently...!

but a great British ale... had a few today... and then Paella for dinner oddly!.... worth a try next time your over this part of the world...

http://www.puritybrewing.com/vision.cfm

Maybe it's just that I'm in the middle of my final exams for school, but running off to England sounds like a great thing right now... Maybe I can wait for F1 to get to England and try and show up at the same time (especially since F1 won't even touch my continent anymore...)

I've been reading the posts so far, and it's kind of interesting to me how there doesn't seem to be a lot of correlation between favorite foods and area. The only one that has kind of made sense so far (to my limited perspective) is fastzp, who has a bunch of dishes from near Australia... I thought the only thing British people were allowed to eat involved either fish or chips (or both, right!) Shows what I know ;).

Fat Elvis, any idea why your favorite dish is from Korea?

I've never been overseas so my exposure has all been through local restaurants. We are fortunate to have a huge variety offering practically any cuisine you can think of. My favourite at the moment is probably Tibetan/ Nepalese which is an interesting mix of Chinese and Indian flavours. Being vegetarian though my favourite restaurant is probably Shakahari. They do an avocado roll which I have to order whenever I go. I also love their Laksa.

Mongolian Dry Hot Pot :: Chicken Shrimp Spanish Onion Green Pepper

Cooked in a big metal wok or porcelain pot but would work fine in a casserole. The fondue or soup mix is slowly cooked for 40 or 50 minutes just 'til it dries nicely.

I would have to write a book on the foods I like.

I will list one for now

Tacos: just about any kind of taco

Origin: Mexico?

I like soft, hard, fried, veggie, beef, chicken, pork, rice, oh man I could go on and on about tacos.

Why do you like Taco's so much?

@fastzp -- Yeah, I'm assuming a lot of those restaurants were founded by immigrants though, right? It's kind of how like in the US you'll find a bunch of really good Chinese resturants in California and you'll find a lot of good Mexican restaurants in Arizona, New Mexico and Texas (or anywhere there are a lot of immigrants from Mexico).

What I'm finding really interesting is that everyone here seems to be listing some sort of foreign food as their favorite. I wonder what it is about the exotic that we all like? Or maybe food that descends from England is just boring? I can't imagine people in China wanting to eat a steak and mashed potatoes for some reason... Anyone from S.E. Asia want to correct me? (Please?)

Whaaaat? You have to ask? Tsk tsk. They are every texture and you can put anything in them, which makes them very versatile and you can cook them many different ways.

Is there a website with loads and loads of taco recipes? Or are you going to make an iPhone app for it?

Dude, iTaco, I like the sound of that!

I guess the other factor I was forgetting from my heritage is that even though my father was Dutch he was actually born and raised in Indonesia. This inspired some of the dishes he would cook when I was growing up.

Tafach Mooz - African dessert

Tasty banana based dessert from a Melbourne restaurant. Don't know if they made it up. The only hits that come up in Google refer to the restaurant.

Pulled off the stalk Sweet Corn.
Hand picked tree ripened Peach.

Eastern US

Pulled Pork BBQ sammich with provolone cheese and an onion ring on top, covered in sweet BBQ sauce.

BEST SAMMICH EVER!!!!

Of course if you live in the BBQ Mecca like I do, you are quite accustomed to such things.

food... Toast Lamb
Origin... XinJiang Autonomous Region

Beer... QingDao
Origin..ShanDong