how many cuisines?

[Mike.. . . .]

Saw this on FB. Question about how many cuisines have you
tried/cooked?

I scored about 20+, but the list was a little bizarre, Tahiti,
Mormon... eh?

Also, does eating a Vesta curry count as India ticked off?
Does a good restro count? I've eaten curry in Brick Lane alongside
exclusively ethnic sub continentals (w*g was so much easier in the
past - PC gone mad). Never been to India but surely that counts?

If its to be a proper knowledge then is it been there/cooked it and
not just the once?

So i'm claiming:-

Castilian
Catalan
Galician
Basque
Andalucian

and yes I can recognise which is which and I can have a go at cooking
them.

Then there's Italian, which I never completed but have some idea. (for
instance that they are wrong about tag bol, spag bol is better).

British and British curry of course and French.

The rest is just the odd dish I probably cook all wrong like
stroganoff and goulashsoupenthing.

So I will say 9 for me (counting Italian as one as my knowledge is
incomplete).

Will O claim India? How many will Guisi claim for Italy, if more than
five, I warn you now, I will sulk.

[Mike.. . . .]

Following a post by Mike.. . . .

Post by Mike.. . . .
Castilian
Catalan
Galician
Basque
Andalucian

missed Valencian, paella is after all fairly significant in spanish
culture!

[RustyHinge]

Post by Mike.. . . .
Following a post by Mike.. . . .

Post by Mike.. . . .
Castilian
Catalan
Galician
Basque
Andalucian

missed Valencian, paella is after all fairly significant in spanish
culture!

Howsabout:
N. Italian: (spaghetti with beef, tomato, Onion and herb sauce; Risotto;
Real Pizza; Italian ice-cream;)

English: (The list is endless)

Scottish: (haggis, neeps and tatties; herrings; more herrings; yet more
herrings; conger eel; herrings; salt herrings; boiled cod; boiled lots
of other fish; boiled potatoes; salmon and chips; venison; whisky, of
course; dulse salad; mutton pies; more mutton pies; a host of edible
fungi...)

Outer Hebridean: - sometimes under duress - herrings; more herrings;
yet more herrings; crab - 'cos lobsters were too valuable; herrings;
mackerel; salt herrings; boiled cod; boiled gurnard; boiled lots of
other fish; boiled chicken; cormorant stew; boiled black potatoes;
venison; dulse; batch bread; mutton pies; salt herring; more salt
herring; blaeberries, cranberries, cowberries, crowberries; herring...)

Boy Scout: twists; dampers; baked beans; deliciously crisp bacon;
potatoes in the embers; pigeon. rabbit etc. on a spit; pigeon encased in
clay, and baked; jugged hare; and more. (English, c.f.)

Recently, I've salted a lot of bluelegs; pickled lots of woolly milk
caps; dried Merasmius oreades and several different boleti; made
crocodile cocktail (in avocados)

I expect I'll think of lots more when I've posted this.

[Mike.. . . .]

Following a post by RustyHinge

Post by RustyHinge
N. Italian: (spaghetti with beef, tomato, Onion and herb sauce; Risotto;
Real Pizza; Italian ice-cream;)

I would put pizza in southern italian

[Giusi]

Post by Mike.. . . .
Following a post by RustyHinge

Post by RustyHinge
N. Italian: (spaghetti with beef, tomato, Onion and herb sauce; Risotto;
Real Pizza; Italian ice-cream;)

I would put pizza in southern italian
--
Mike... . . . .

Depends. Campanian for Neapolitan style, but Rome has her own and different style.

[Mike.. . . .]

Following a post by Giusi

Post by Giusi
but Rome has her own and different style.

best pizza I had was in Rome, but I thought it was originally from
Napoli. But I suppose its a bit silly to exclude it from N Italian
nowadays if Rusty wants it there. But he could have claimed 2
cuisines!

[RustyHinge]

Post by Mike.. . . .
Following a post by RustyHinge

Post by RustyHinge
N. Italian: (spaghetti with beef, tomato, Onion and herb sauce; Risotto;
Real Pizza; Italian ice-cream;)

I would put pizza in southern italian

Maybe - but I was instructed by a North Italian.

And as for Spag Bol and risotto, by a lass from Mazzoni. (Tuscany, IIRC)

Also the knowledge of some Polish 'cuisine', wot I've never been tempted
to try.

EG:

Divide and roll a wodge of butcher's mince into roughly
billiard-ball-sized (and shaped) lumps.

Take an equal number of large cabbage leaves and blanche them enough to
make them flaccid.

Put each meatball into one of the cabbage leaves and tie into a parcel,
with string.

Drop the packets into boiling water and cook them until thoroughly dead.

Serving suggestion: Bin the lot.

[Mike.. . . .]

Following a post by RustyHinge

Post by RustyHinge

Post by Mike.. . . .
I would put pizza in southern italian

Maybe - but I was instructed by a North Italian.

brings us to that old foody question, why do we think only locals can
cook local food and how long before a dish becomes local? That two
questions.

Post by RustyHinge
And as for Spag Bol and risotto, by a lass from Mazzoni. (Tuscany, IIRC)

As long as you stick to British authentic spag, not foreign tag, I
don't mind.

I did feel eating risotto in Milan (as a starter) was essential to
knowing what I was doing.

Post by RustyHinge
Also the knowledge of some Polish 'cuisine', wot I've never been tempted
to try.
Divide and roll a wodge of butcher's mince into roughly
billiard-ball-sized (and shaped) lumps.
Take an equal number of large cabbage leaves and blanche them enough to
make them flaccid.
Put each meatball into one of the cabbage leaves and tie into a parcel,
with string.
Drop the packets into boiling water and cook them until thoroughly dead.
Serving suggestion: Bin the lot.

your bin is getting full!

[Giusi]

Post by Mike.. . . .
Saw this on FB. Question about how many cuisines have you
Will O claim India? How many will Guisi claim for Italy, if more than
five, I warn you now, I will sulk.
--
Mike... . . . .

Sardegnan, Sicilian, Umbrian, Tuscan, Roman, Marchegiano, Pugliese, Milanese, Bolognese, Campanian (which most of you know, even if you don't know it) French-American, Italo-American, Southern American, Pennsylvania Dutch (Amish, Mennonite), Tex-Mex, Louisiana Creole, New England, Californian, Maryland, Cajun, Peruvian, Ecuadorian, Salvadorean, Indian, Chinese, Afghan, Moroccan, Greek, Iranian (restaurant) Hungarian, British homefood, French, Spanish (mostly tapas) Portuguese (restaurant) Saudi (only a bit) Australian, Canadian, Mexican, a bit of Russian in NYC.
I want you to weep, Mike. I have been cooking over 60 years and eating a bit longer.

[Ophelia]

Post by Giusi

Post by Mike.. . . .
Saw this on FB. Question about how many cuisines have you
Will O claim India? How many will Guisi claim for Italy, if more than
five, I warn you now, I will sulk.

LOL I just saw this:)) I never cooked in India I just (gratefully) ate what
our cook prepared because it wasn't spicy:)

Post by Giusi
Sardegnan, Sicilian, Umbrian, Tuscan, Roman, Marchegiano, Pugliese,
Milanese, Bolognese, Campanian (which most of you know, even if you don't
know it) French-American, Italo-American, Southern American, Pennsylvania
Dutch (Amish, Mennonite), Tex-Mex, Louisiana Creole, New England,
Californian, Maryland, Cajun, Peruvian, Ecuadorian, Salvadorean, Indian,
Chinese, Afghan, Moroccan, Greek, Iranian (restaurant) Hungarian, British
homefood, French, Spanish (mostly tapas) Portuguese (restaurant) Saudi
(only a bit) Australian, Canadian, Mexican, a bit of Russian in NYC.
I want you to weep, Mike. I have been cooking over 60 years and eating a bit longer.

<g>

[Mike.. . . .]

Following a post by Giusi

Post by Giusi

Post by Mike.. . . .
five, I warn you now, I will sulk.

Sardegnan, Sicilian, Umbrian, Tuscan, Roman, Marchegiano, Pugliese, Milanese, Bolognese,

bolognese, that comes in a jar for pasta, doesn't it?

Post by Giusi
Campanian (which most of you know, even if you don't know it)

pizza, pasta, tomato sauce and so on, 75% of brit Italian restros?

Post by Giusi
French-American, Italo-American,

I suppose as I had British curry they count.

Post by Giusi
Southern American, Pennsylvania Dutch (Amish, Mennonite), Tex-Mex, Louisiana Creole, New England, Californian, Maryland, Cajun, Peruvian, Ecuadorian, Salvadorean, Indian, Chinese, Afghan, Moroccan, Greek, Iranian (restaurant) Hungarian, British homefood, French, Spanish (mostly tapas) >Portuguese (restaurant) Saudi >(only a bit) Australian, Canadian, Mexican, a bit of Russian in NYC.
I want you to weep, Mike. I have been cooking over 60 years and eating a bit longer.

<folds arms and faces away from PC with quivering lip.>

[Giusi]

Post by Mike.. . . .
Following a post by Giusi

Post by Giusi
I want you to weep, Mike. I have been cooking over 60 years and eating a bit longer.

<folds arms and faces away from PC with quivering lip.>
--
Mike... . . . .

Okay, that was refreshing. You are now fairly well-traveled, so surely you know other cuisines. I had a favorite Portuguese restaurant in Washington near a friend's house. I ate and ate and ate. You must have some of those experiences? I traveled in my work and most often in New York where honest to God you can eat anything from anywhere as long as the health department doesn't forbid it. Isn't London like that?
Washington is so international that my friends were too, so I learned to cook the ones I liked. I liked Romanian, but the husband was an arse grabber, so I didn't ask for lessons. :( But there were so many World Bank and embassy folks whose cuisines were so delicious!

[Mike.. . . .]

Following a post by Giusi

Post by Giusi
You are now fairly well-traveled, so surely you know other cuisines.

I never leave Europe unless you count Iceland. Been to France, Italy
about 10 or 15 times each (excluding shopping in France). Other places
like Austria, Holland, Belgium one or twice. Spain probably 100 times.
We hold the highest level of loyalty card for the Spanish parador
chain, something few foreigners achieve! You see, we value intensive
travel, we don't tick off trophy sights and long haul status symbols.
We also spend a lot of time on the Scottish islands and used to spend
so much time in Wasdale that we are in touch with many ex staff of the
Wasdale Head on Facebook. But, tourist ghettos aside, we know Spain
pretty well. We might have extended to S.America if we didn't find
flying an absolute pain in the arse and Carols back will not allow it
for now. So we take car ferries. Never fancied the far east or places
where you are 1000 times richer than the locals.

Post by Giusi
I had a favorite Portuguese restaurant in Washington near a friend's house. I ate and ate and ate. You must have some of those experiences? I traveled in my work and most often in New York where honest to God you can eat anything from anywhere as long as the health department doesn't forbid it. Isn't London like that?

Yes, London* is like that but one of my questions was something like
is eating a couple of times in the Peruvian restro near Borough Market
enough to tick Peru. In the original survey it was, but I chose here
on the basis it isn't.

but in the suburbs like here it tends to be Indian, Chinese, suddenly
Tex Amex, French, Italian, Greek, Thai. We have Moroccan and Spanish
but that's not typical.

Our favourite London restro is modern Spanish with a ham bar, gin and
tonic bar and tapas bar, full of celebs & tennis stars, hard to get a
table.

[Janet]

Post by Mike.. . . .
Following a post by Giusi

Post by Giusi
You are now fairly well-traveled, so surely you know other cuisines.

I never leave Europe unless you count Iceland. Been to France, Italy
about 10 or 15 times each (excluding shopping in France). Other places
like Austria, Holland, Belgium one or twice. Spain probably 100 times.
We hold the highest level of loyalty card for the Spanish parador
chain, something few foreigners achieve! You see, we value intensive
travel, we don't tick off trophy sights and long haul status symbols.

There are many reasons OTHER people travel
the world..for work, or to visit family in other countries.

Janet.

[White Spirit]

Post by Janet

Post by Mike.. . . .
Following a post by Giusi

Post by Giusi
You are now fairly well-traveled, so surely you know other cuisines.

I never leave Europe unless you count Iceland. Been to France, Italy
about 10 or 15 times each (excluding shopping in France). Other places
like Austria, Holland, Belgium one or twice. Spain probably 100 times.
We hold the highest level of loyalty card for the Spanish parador
chain, something few foreigners achieve! You see, we value intensive
travel, we don't tick off trophy sights and long haul status symbols.

There are many reasons OTHER people travel
the world..for work, or to visit family in other countries.

It's a good thing you mentioned that because people might have got the
wrong impression despite the fact that he said nothing about what
arrangements other people make.

[Mike.. . . .]

Following a post by White Spirit

Post by White Spirit
It's a good thing you mentioned that because people might have got the
wrong impression despite the fact that he said nothing about what
arrangements other people make.

Janet could also have mentioned that OTHER people do leave Europe, a
lot of Chinese and Indians for instance. Some haven't even been here!

[RustyHinge]

Post by Mike.. . . .
Following a post by White Spirit

Post by White Spirit
It's a good thing you mentioned that because people might have got the
wrong impression despite the fact that he said nothing about what
arrangements other people make.

Janet could also have mentioned that OTHER people do leave Europe, a
lot of Chinese and Indians for instance. Some haven't even been here!

Ah, but they have...

[Mike.. . . .]

Following a post by RustyHinge

Post by RustyHinge

Post by Mike.. . . .

Post by White Spirit
It's a good thing you mentioned that because people might have got the
wrong impression despite the fact that he said nothing about what
arrangements other people make.

Janet could also have mentioned that OTHER people do leave Europe, a
lot of Chinese and Indians for instance. Some haven't even been here!

Ah, but they have...

don't really follow that but I don't really follow my own post either,
basically, (white spirit put it better), I was asked what *I* do.

[Mike.. . . .]

Following a post by Janet

Post by Janet
There are many reasons OTHER people travel
the world..for work, or to visit family in other countries.

Really? Never would have guessed. People have family in other
countries. What a revelation, (I met up with a friend who works in
Spain last time I was there). <sigh>

[Giusi]

Post by Mike.. . . .
Following a post by Giusi
bolognese, that comes in a jar for pasta, doesn't it?

Would I know that? Harumph! Campanian cookery includes lots of baked things, like parmigiano of melanzane, lasagne, those pastry forms filled with pasta and meat and cheese that are eaten once a year, anything caprese, anything napolitano, spumoni, fried doughs of all kinds, baba al rhum ...

[RustyHinge]

Post by Giusi
I have been cooking over 60 years and eating a bit longer.

I have been eating for over 74 years and cooking for at least 69 of
them. True, the starters were drop-scones, scotch pancakes and rock
cakes, supervised by a grandmother.

Also, I have cooked for chickens at my grandmother's, or helped to do
so, by turning the mincer's handle and stirring the peelings, outer
leaves of veg, and table scraps. (Since it was during rationing, the
scraps were pretty meagre!)

Aged seven to ten or so I would pool my pocket money with a friend and
buy a dressed-out rabbit, failing that, a pigeon from the butcher, and
if one of those was unavailable too, we'd buy a piece of whalemeat from
the fishmonger. These were cooked on a spit over a wood fire, and
potatoes were charred in the embers. Mmmmmmmmmmmmmmmmmmmmmmm!

Cave-man cuisine, anybody?

[Mike.. . . .]

Following a post by RustyHinge

Post by RustyHinge
the starters were drop-scones, scotch pancakes and rock
cakes, supervised by a grandmother.

unusual starters :-)

[RustyHinge]

Post by Mike.. . . .
Following a post by RustyHinge

Post by RustyHinge
the starters were drop-scones, scotch pancakes and rock
cakes, supervised by a grandmother.

unusual starters :-)

Unusual family.

*I* had three grandmothers for quite a while, and for a shorter while,
three grandfathers.

[Janet]

Post by RustyHinge
Unusual family.
*I* had three grandmothers for quite a while, and for a shorter while,
three grandfathers.

There's posh :-)

Janet

[RustyHinge]

Post by Janet

Post by RustyHinge
Unusual family.
*I* had three grandmothers for quite a while, and for a shorter while,
three grandfathers.

There's posh :-)

Nah -just a bit greedy.

[Tim C.]

Post by RustyHinge
the starters were drop-scones, scotch pancakes and rock
cakes, supervised by a grandmother.

To me, drop scones and scotch pancakes are the same thing.

But that's sort of what I learned to cook first too.

[EastneyEnder]

Post by Mike.. . . .
Saw this on FB. Question about how many cuisines have you
tried/cooked?

Masses. I used to be on a Ethnic Recipes email list (when they existed) and collected recipes from all over the world, the more obscure the better. When I lived in London I could also get all the bizarre ingredients as well (Ridley Road market a 15 min walk away).

My list looks something like this - also taking into account my travels(R= restaurant, as in not in the native country..... HC = home cooked by me from a recipe)-
Southern American
Tex-Mex (R)
Louisiana Creole
Cajun
Peruvian (HC)
Indian - includes R and HC and eating when in India
Nepali - (R)
Afghan - (HC)
Moroccan - (R)
Greek (R, HC)
Iranian (R, HC)
Hungarian (R. HC)
British homefood - well I was born here!
French
Spanish (R, HC)
Portuguese (at a portuguese friend's home)
Australian (R)
Mexican (R, HC)
Russian (R, HC)
Thai
Lao
Azores (HC)
African (HC)
Caribbean (R, HC)
Bangladeshi
Belgian
Dutch
Italian (R, HC)
Polish (R, HC)
German (HC)
Kurdish (R)
probably loads more,

[Ophelia]

Post by EastneyEnder

Post by Mike.. . . .
Saw this on FB. Question about how many cuisines have you
tried/cooked?

Masses. I used to be on a Ethnic Recipes email list (when they existed)
and collected recipes from all over the world, the more obscure the
better. When I lived in London I could also get all the bizarre
ingredients as well (Ridley Road market a 15 min walk away).
My list looks something like this - also taking into account my travels(R=
restaurant, as in not in the native country..... HC = home cooked by me
from a recipe)-
Southern American
Tex-Mex (R)
Louisiana Creole
Cajun
Peruvian (HC)
Indian - includes R and HC and eating when in India
Nepali - (R)
Afghan - (HC)
Moroccan - (R)
Greek (R, HC)
Iranian (R, HC)
Hungarian (R. HC)
British homefood - well I was born here!
French
Spanish (R, HC)
Portuguese (at a portuguese friend's home)
Australian (R)
Mexican (R, HC)
Russian (R, HC)
Thai
Lao
Azores (HC)
African (HC)
Caribbean (R, HC)
Bangladeshi
Belgian
Dutch
Italian (R, HC)
Polish (R, HC)
German (HC)
Kurdish (R)
probably loads more,

LOL it looks like you will be helping with OUR menus not us with yours:)))))

[EastneyEnder]

Post by Ophelia
LOL it looks like you will be helping with OUR menus not us with yours:)))))

I would if I could! But the computer I had then died, and took all the saved recipes to that great cyberspace graveyard in the sky.

[Ophelia]

Post by EastneyEnder

Post by Ophelia
LOL it looks like you will be helping with OUR menus not us with yours:)))))

I would if I could! But the computer I had then died, and took all the
saved recipes to that great cyberspace graveyard in the sky.

Oh:((

Well I try to cook healthily and routinely I cook some kind of protein with
a lot of fresh veggies. Occasionally I cook something a bit different and
make enough to freeze. Last week I made Lasagne which was different to my
usual recipe. It was from Nigel Slater on a tv prog. It is very rich but
absolutely delicious. If you want it I'm sure I could find it but I think I
posted it here ...

We like Chicken Chasseur too and I if you need it I could post it.
Yesterday I made cabbage rolls I learned about in rec.food.cooking I used
my usual meat loaf recipe and made some tomato sauce. I softened the
cabbage leaves in boiling water just until they were pliable and made
parcels. I covered them in the tom sauce and baked them in the oven.

If they are routine for you then apols. I am just trying to think of stuff
you might like:))

[RustyHinge]

Post by EastneyEnder

Post by Ophelia
LOL it looks like you will be helping with OUR menus not us with yours:)))))

I would if I could! But the computer I had then died, and took all the saved recipes to that great cyberspace graveyard in the sky.

Gravy yard?

[Stephen Wolstenholme]

On Wed, 11 Dec 2013 13:52:41 +0000, Mike.. . . .

Post by Mike.. . . .
Saw this on FB. Question about how many cuisines have you
tried/cooked?

I just remembered Senegalese from about 50 years ago. It was mainly
meat mixed with some obscure grains!

Steve