Do you ever cook your national dish?

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Replies

  • Mr_Cape219
    Mr_Cape219 Posts: 1,345 Member
    Picadillo with black beans and rice plus plantanos and

    My wife is cuban, we have this all the time, but with the fried, squished, and fried again plantains. Once had a roast pork done the good way, where you dig a hole in the ground first and cook it there. Fantastic.

    what about shredded beef in tomato sauce "ropa vieja"


    man I could eat that all day with some picadio
  • jessicad81
    jessicad81 Posts: 2
    Oops! I was trying to reply to a specific person but I guess I didn't do it right.

    I was trying to say that I am from Minnesota and make hotdish all the time too!
  • LadyQueefsalot
    LadyQueefsalot Posts: 150 Member
    Every once in a while I make a shepherds pie, which I guess could be a national dish since I'm white trinity of English, Irish and Scottish (with a German and Swede slipped in there too) But for the traditional stuff, like beans on toast of bangers and mash? No thanks, looks like poo. But I do make american stuff- cheeseburgers, meatloaf, pork chops (or is that German...?) 2-4 nights a week.
  • CarSidDar
    CarSidDar Posts: 118 Member


    Another Canadian, eh?


    Butter Tarts

    MMMMMMMMMMMMmmmmmmmmmmmmmmm
  • opuntia
    opuntia Posts: 860 Member
    I do like to cook a full English breakfast every now and then.
  • klbaierwalter
    klbaierwalter Posts: 308 Member
    Yup I make sushi pretty frequently and we eat calrose botan rice with pretty much everything.
  • shorty35565
    shorty35565 Posts: 1,425 Member
    I am French on my fathers side and Italian on my mothers side. I like Italian cooking better because I can buy gluten free pasta but French uses heavy creams and stuff.. but sometimes I make French Fries :wink: and often I eat my soup cold :laugh:

    I like Mexican food best and Japanese foods and I make Thai food sometimes too..anything I can find that is gluten & dairy free and yummy then I make it and eat it.

    Oh Sarah! I LOVE asian food the best!
  • fbmandy55
    fbmandy55 Posts: 5,263 Member
    I'm German. I drink a lot of beer. Dark manly beer.

    This. Beer, beer and more beer. Not that domestic crap either (Bud light/ Miller/ Coors), I'd rather drink piss.


    But I love greek and Irish food the most.... :flowerforyou: Thankfully, I live in a diverse University town. There are traditional Irish and Greek restaurants within 10 minutes of my house.
  • opuntia
    opuntia Posts: 860 Member
    I'm British.


    I do enjoy making Toad-In-The-Hole, though.

    c'mon.........am i the ONLY one dying to make a comment on this dish..?!

    Lol - you think that's bad? We also have a national pudding called Spotted ****! Seriously. http://en.wikipedia.org/wiki/Spotted_****

    Oops - it's apparently not an acceptable word on MFP. Spotted d i c k. :-)
  • yo_andi
    yo_andi Posts: 2,178 Member
    You mean steak with a side of salmon and pasta with dill and beer?

    maybe not but im about to start doing so pretty often just based on the power of suggestion.

    ♥ being a Viking

    I'm moving in...
  • georgie_lou
    georgie_lou Posts: 225 Member
    I'm from New Zealand...our national dish is Fush and Chups...which we usually have once a week. Less now though that we're watching what we eat of course lol
  • yo_andi
    yo_andi Posts: 2,178 Member
    I cook South African all the time.
  • yoovie
    yoovie Posts: 17,121 Member
    You mean steak with a side of salmon and pasta with dill and beer?

    maybe not but im about to start doing so pretty often just based on the power of suggestion.

    ♥ being a Viking

    I'm moving in...

    We also eat mainland Europeans. we call them tapas and hors d'oevres.
  • georgie_lou
    georgie_lou Posts: 225 Member
    New Zealand. So pavlova would be the national dish (that should bring out the Aussies... :laugh: ) I have never made a satisfactory pav. Or hangi I guess (delicious), but that's a bit of a performance - build fire, heat stones, dig hole, wrap and bury food, wait a few hours, dig up... quicker just to go out and get a pie.

    I've perfected the art of picking up some fush and chups...and my bf is great at cooking the *kitten* out of minute steaks on the barbie lol
  • jplord
    jplord Posts: 510 Member
    While in the spirit of ethnic diversity I can make Temaki rolls, Sir-fried black beans, cabbage, and snails, Tikka Masala, Borsht, pasta and Caprese salad, Fish Tacos, Egyptian Kabobs, Tabouli, and love to eat Haggis, Kippers, Paella, Satay, and plaintains, I am mostly French and like to make Pot au Feu, Ratattouille, Bread, and coupe les fromages!
  • dan323
    dan323 Posts: 271 Member
    I'm American. I make Hamburgers and Hot Dogs. LOL Happy 4th of July. Or maybe it's Turkey for Thanks Giving.
  • McBully4
    McBully4 Posts: 1,270 Member
    You mean steak with a side of salmon and pasta with dill and beer?

    maybe not but im about to start doing so pretty often just based on the power of suggestion.

    ♥ being a Viking

    I'm moving in...

    We also eat mainland Europeans. we call them tapas and hors d'oevres.

    We eat anything we want
  • Akimajuktuq
    Akimajuktuq Posts: 3,037 Member
    Canada does not have just one National dish, but there are many regional dishes. The list on Wiki says Peameal Bacon, Tourtiere, Nanaimo bars, Butter Tarts and Poutine. Salmon has been suggested, as well as maple syrup. Pemmican and bannock bear mentioning as well.

    Many people have pushed for poutine to be our single National Food; if that happens, I think I will have to go and stab myself! Sure it tastes good, and everything in moderation, but fries, cheese curds and gravy as our National food? I think NOT.

    As for do I ever cook any of those foods? No. I don't like Peameal bacon, and I don't eat grain. I do eat salmon, maple syrup. and dried meat but not specifically Pemmican. However, I think it would be quite easy to make a grain-free Tourtiere, so yes, I will make it at Christmas.Tourtiere is GREAT, wish I'd had it growing up (I'm Anglophone) but I'm glad that I finally discovered it and hope the Francophones will forgive me for modifying it to fit my food sensitivities. lol
  • ElizaRoche
    ElizaRoche Posts: 2,005 Member
    i dont cook them, I go to a taco shop whenever i feel like eating tacos.. which is like once a week hehe
    mmmmm
  • Mmmporkrinds
    Mmmporkrinds Posts: 192
    New Zealand. So pavlova would be the national dish (that should bring out the Aussies... :laugh: ) I have never made a satisfactory pav. Or hangi I guess (delicious), but that's a bit of a performance - build fire, heat stones, dig hole, wrap and bury food, wait a few hours, dig up... quicker just to go out and get a pie.

    I've perfected the art of picking up some fush and chups...and my bf is great at cooking the *kitten* out of minute steaks on the barbie lol

    Mmmmm... fush and chups..... now I want some for lunch!
  • Stella_Leigh
    Stella_Leigh Posts: 189 Member
    Being multiple ethnicities, I cook all sorts of "national dishes" on a regular basis. Pastitsio, Pilaf, Sharlotka, Challah...
  • capnrus789
    capnrus789 Posts: 2,736 Member
    Picadillo with black beans and rice plus plantanos and

    My wife is cuban, we have this all the time, but with the fried, squished, and fried again plantains. Once had a roast pork done the good way, where you dig a hole in the ground first and cook it there. Fantastic.

    fried, squished, and fried again plantains = tostones

    you should know this

    I do know this, just couln't remember at the time. And I looooove when my mother-in-laws visits from Miami, and brings some pasteles, meat filling and cream cheese filling. Soooo bad, soooo good.
  • moniraq
    moniraq Posts: 63 Member
    I'm British.

    Is it bland? Is it accompanied by potatoes? Then it reeks of home.

    I do enjoy making Toad-In-The-Hole, though.

    I was just wondering what the British national dish would be? Maybe a roast dinner? You can't beat roast beef and Yorkshire pudding!

    Bangers and mash?
  • Miiimii
    Miiimii Posts: 279 Member
    I'm from Germany and yes! I also know to cook the most national dishes in a vegetarian version like veggie Bratwurst, Sauerkraut and mashpotatos or veggie Schnitzel, Rotkraut (red cabbage) and Maronen (chestnuts). But it's not possible to do a veggie version of the most traditional dish of my part of Germany - Saumagen (pig stomage). IT's much better than it sounds - when you like meat, potatos and vegetables (there are no giblets in it and the stomage is just used as case like the at sausages).
  • fleur_de_lis19
    fleur_de_lis19 Posts: 926 Member
    I'm cajun.. where do I start?

    Start at some steak gumbo or fried okra and green tomatoes. Keep me coming with some red beans and rice and steamed crawdads.

    I have family living in Kenner, La and New Orleans. We visit often and I gain 5 pounds a day every time I go. Since we're Cuban, they mix the food sometimes so we get Cuban/Cajun dishes.

    Oh honey bee i know very well how to cook my "home" dishes. I too, as does my husband, always gain weight when we come to visit. (except this time, pure will power, whew!) Cuban and Cajun mix... yum! I would be all up on that!
  • Mmmporkrinds
    Mmmporkrinds Posts: 192
    Who knew Canada had such interesting national dishes! Poutine looks like the perfect on-way-home-from-pub meal.
  • magj0y
    magj0y Posts: 1,911 Member
    I dont think America Has a National Dish!

    Really??
    With America being such a melting pot, a lot of ethnic cuisines can have other ethnic influences. In the Miami area, a lot of chinese restaurants have a cuban flair. America owns the hamburger/cheeseburger. We o wn a lot of the fair & carnival foods.
    Because California has so many readily available crops, they've contributed a lot to the American cuisine. I the south, a lot of people made due with what was available in their local areas. We hadn't yet cultivated all the foods available in Europe here in the early history of America. They had to make due with what was available and whatever didn't perish in the ships bringing supplies. When the southern plantations gained popularity of slaves and a "house" cook, they incorporated with whatever they could. Southern brewed sweet tea? You can't get the real stuff in pretty much any other region unless you come to my house or know of a transplant. (and if you think it's tea with a lot of sugar and some ice, you're wrong) We also have the phili cheesecake, and while Christopher columbus was a complete @sshat, he brought barbecue to Europe when he dragged the taino indians over there.

    In the early days of New York city, you had a concentration of so many various ethnicities, but not enough of the ingredients they would need to make those dishes so it inspired a lot of new things.

    With the spaniards coming into Mexico, it changed their cuisine and it made it's way to texas creating a "tex-mex" unique into that specific area. (One I heavily dislike, though) With the french coming in from Florida and into Louisiana, it changed a lot there, too. They also came upon a lot of new things to cook that the french didn't have back home.

    A lot of European (mainly britts and some of their allies) occupied countries in Africa and Asia, with many eventually migrating the states, they brought with them the influences of the fruits (notably mangoes) to the states. Incorporating what they had back home and adding stuff here. A lot of them just spent a lot of time in the kitchen with some weird looking food on the counter thinking "wtf do I do with this?" A lot of the dutch (BORING) and and polish people swept through PA with their own flavorings adding to that as they went along. The dust bowl proved i t's own difficulties and New England had to rely mainly on seafoods.
    The mid-southern states (Tennessee up to MD), their meats relied heavily on chicken and pigs (pigs were the cheapest meats)
    America really does have a lot to offer!


    I'm an all-american mutt and I can rock
    Mexican, thai, japanese, chinese, thai, Italian and a lot of American dishes.

    Other European and South American foods, not so much. And definitely NOT a roast beef.

    However, the most popular item, the potato, came from Peru, brought along with it's distant cousin, the tomato. These two items alone changed the majority of every cuisine across the world when it arrived in europe in the late 1600s. Thankfully, it also grew wild in the states when people started arriving. props to the potato! And of course Chocolate has changed the course of desserts and drinks.
  • Cameron_1969
    Cameron_1969 Posts: 2,855 Member
    America's National Dish:

    Microwave Anything!
  • GiddyupTim
    GiddyupTim Posts: 2,819 Member
    Oh god no! My heritage is Norwegian, after all.
  • jcjsjones
    jcjsjones Posts: 571 Member
    I am from Western KY, USA so we eat a lot of BBQ mutton and burgoo. I do eat both sometimes because both are fairly low fat (although pretty high in sodium) and burgoo is full of veggies! I also feel pretty certain that 75% of the people on this thread will have no idea of what mutton and burgoo are..lol! :laugh:

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