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Travis
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Joined: 26 Aug 2006
Posts: 78
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 Posted: Thu Mar 06, 2008 4:14 am Post subject: |
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| Elaine wrote: | | Travis wrote: | | I have never seen a Mexican restaurant serve me guacamole fresh at my table (here in Wisconsin, that is)... and that includes the better Mexican restaurants I've been at here too... |
Is that so? And I'm talking about the guac served with (tortilla) chips, not what they serve with your main course. Not even that? |
Yes, I was including guacamole being served with tortilla chips, and was not solely referring to guacamole on one's plate as part of an entree.
| Elaine wrote: | | On a related note, the authentic Mexican restaurants over in these parts usually advertise in their signage the type of cuisine that they specialize in (Sonoran, Sinoloan, Nayaritan, Jaliscan, Michoacán, Oaxacan, Yucatecan, etc.) Curiously, specific regional eateries seem to congregate in specific areas (just my unscientific observation). For instance, on a drive up Alameda Blvd and onto César Chávez/Sunset Blvd, you'll see dozens of restaurants serving Nayarit-style cuisine, while over in Hollywood and on towards the Valley you'll see tons of Michoacán restaurants. And over in the coastal communities, there are plenty of eateries serving Oaxacan and Yucatecan fare. To the average American, I don't think these regional distinctions mean a whole lot, i.e. it's all just "Mexican" food to them (I could be wrong here), and I wonder if that's the case in Wisconsin or other parts of the country. |
Nope - these distinctions are practically unknown here - it is all just "Mexican" food here.
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Deborah
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Joined: 22 Aug 2006
Posts: 1946
Location: San Francisco, Noord-Kalifornië, Noord-Amerika
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| Posted: Thu Mar 06, 2008 9:20 am Post subject: |
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| I haven't noticed restaurants in SF advertising any particular regional cooking, at least not on the outside of the restaurant, but then I only frequent the ones on Mission Street. Even though that's still the main street of the Mission District, it's also now at the western edge of the Latino district and is no longer in the heart of the district. There are lots of restaurants further east that I've never been to. Perhaps they specialize. I've seen dishes on menus that purport to be from different regions, though. There are a lot of restaurants on Mission Street that advertise "Mexican and Salvadoran" food. I've never seen guacamole prepared at the table. |
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Swede33
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Joined: 03 Jan 2008
Posts: 21
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| Posted: Fri Mar 07, 2008 11:45 pm Post subject: Sour herring |
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It´s a swedish delicasy.
It smells awful but people in the nothern part of Sweden likes it.
Even people here in the south eats it.
You serve it with red onions. (Chopped) and Tunnbröd. that´s a white thin bread that´s baked in a stone oven.
The drink to this dish is, beer and a snaps.
You can eat this dish all year around but the real conneuseurs only eats it at the premiere weeks in August/September.
A note is that the famous chef Keith Floyd from Britain said it was the worst thing he ever smelled or eaten. He He.
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Swede33
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Joined: 03 Jan 2008
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| Posted: Fri Mar 07, 2008 11:51 pm Post subject: Swedish meatballs |
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This is a really nice dish that I prefer.
You serve it with Boiled potatoes, gravy and lingonberry jam.
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Elaine
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Location: El Pueblo de Nuestra Señora la Reina de los Angeles del Río de Porciúncula
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| Posted: Sat Mar 08, 2008 2:16 am Post subject: |
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I love Swedish meatballs, but the Swedish meatballs that I'm used to are usually served atop pasta and covered in a creamy, light-colored cheezy gravy. The ones you pictured don't look anything like that. So what makes Swedish meatballs Swedish?
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fab
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Joined: 06 Oct 2006
Posts: 961
Location: N48°49, E2°19
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| Posted: Sat Mar 08, 2008 10:59 am Post subject: |
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the swedish meatball of swede33 seem to me more authentic, they look the ones I've eaten in Stokholm.
I think that what makes swedish meatballs swedish is the fact of been make with reindeer meat. I think it is traditionally accompagnied with potatoes and berry jam.
With pasta it seem to me quite un-swedish.
Actually meatballs exist all over Europe, spanish meatballs (albondigas) are famous too. |
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Walker
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Joined: 24 Aug 2006
Posts: 756
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| Posted: Sun Mar 09, 2008 12:36 am Post subject: |
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| Elaine wrote: | | So what makes Swedish meatballs Swedish |
You tell me! It's you who call them "Swedish meatballs". We call them köttbullar -- meatballs.
| fab wrote: | the swedish meatball of swede33 seem to me more authentic, they look the ones I've eaten in Stokholm.
I think that what makes swedish meatballs swedish is the fact of been make with reindeer meat. I think it is traditionally accompagnied with potatoes and berry jam.
With pasta it seem to me quite un-swedish.
Actually meatballs exist all over Europe, spanish meatballs (albondigas) are famous too. |
Reindeer meat? What the hell are you talking about? |
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Benjamin [inactive]
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Joined: 24 Aug 2006
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Location: Scotland
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| Posted: Sun Mar 09, 2008 1:41 am Post subject: |
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| Do you just mean venison (deer meat)? |
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Deborah
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Joined: 22 Aug 2006
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Location: San Francisco, Noord-Kalifornië, Noord-Amerika
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| Posted: Sun Mar 09, 2008 4:30 am Post subject: |
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| Benjamin wrote: | | Do you just mean venison (deer meat)? |
I think he meant reindeer meat. But the meatballs that were called Swedish when I was a kid* were made from beef or beef and pork, had some sort of filler (bread crumbs, milk, eggs) and were seasoned usually with some sort of spice that we in the US tend to associate with sweets, such as nutmeg or allspice. They were cooked in a pan on top of the stove and had some sort of sauce, made maybe with broth.
* I never actually had them -- I just remember reading recipes. |
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Uriel
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Joined: 04 Sep 2006
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Location: New Mexico
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| Posted: Sun Mar 09, 2008 7:20 am Post subject: |
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That's the way I'm used to them, too. I think the ones I've had were always beef. The nutmeg is what makes them unusual, although I've heard some people say you should add nutmeg to mashed potatoes. Somehow, that doesn't sound too appetizing, but maybe it's good.
I suspect you'd have to be pretty far north in Sweden to get them made with reindeer meat.
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Walker
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| Posted: Sun Mar 09, 2008 5:28 pm Post subject: |
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| Deborah wrote: | | Benjamin wrote: | | Do you just mean venison (deer meat)? |
I think he meant reindeer meat. But the meatballs that were called Swedish when I was a kid* were made from beef or beef and pork, had some sort of filler (bread crumbs, milk, eggs) and were seasoned usually with some sort of spice that we in the US tend to associate with sweets, such as nutmeg or allspice. They were cooked in a pan on top of the stove and had some sort of sauce, made maybe with broth.
* I never actually had them -- I just remember reading recipes. |
Sounds pretty Swedish to me, except for the milk, the nutmeg and the allspice. But maybe that's just ignorance on my part.
| Uriel wrote: | | I suspect you'd have to be pretty far north in Sweden to get them made with reindeer meat. |
You got that right. |
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Elaine
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Joined: 21 Aug 2006
Posts: 1162
Location: El Pueblo de Nuestra Señora la Reina de los Angeles del Río de Porciúncula
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| Posted: Mon Mar 10, 2008 5:28 pm Post subject: |
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| fab wrote: | the swedish meatball of swede33 seem to me more authentic, they look the ones I've eaten in Stokholm.
I think that what makes swedish meatballs swedish is the fact of been make with reindeer meat. I think it is traditionally accompagnied with potatoes and berry jam.
With pasta it seem to me quite un-swedish. |
Oh. I guess I'm just more familiar with the tv dinner variety. 
| Quote: | | Actually meatballs exist all over Europe, spanish meatballs (albondigas) are famous too. |
We have albóndigas in Mexican cuisine too. Usually served in soup or tomato based stew.
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Uriel
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Joined: 04 Sep 2006
Posts: 1497
Location: New Mexico
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| Posted: Tue Mar 11, 2008 4:31 am Post subject: |
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Yeah. Can't say they've ever thrilled me. I'll stick to the Italian and .... well, our version of Swedish meatballs.
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Rio
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Joined: 22 Feb 2008
Posts: 60
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| Posted: Tue Apr 08, 2008 10:54 am Post subject: |
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| I've never actually had a TV dinner. Are they ok? |
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Deborah
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Joined: 22 Aug 2006
Posts: 1946
Location: San Francisco, Noord-Kalifornië, Noord-Amerika
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| Posted: Tue Apr 08, 2008 11:21 am Post subject: |
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| Rio wrote: | | I've never actually had a TV dinner. Are they ok? |
I used to think so when I was a kid -- but mainly only the Swanson's brand. Looking back on it, I think that was largely because the packaging was prettier and the different components of the meal were more neatly divided into their own parts of the tray. I haven't had one since I was about 16. |
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Uriel
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Joined: 04 Sep 2006
Posts: 1497
Location: New Mexico
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| Posted: Thu Apr 17, 2008 6:54 am Post subject: |
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TV dinners are all right. Nothing to write home about, but usually fairly tasty.
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Uriel
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Joined: 04 Sep 2006
Posts: 1497
Location: New Mexico
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| Posted: Fri Apr 18, 2008 2:30 am Post subject: |
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New York State champagne cheddar. Can I use the word "divine" when discussing spoiled milk? I think I will. This is my second block of this cheese, and I'm just as in love with it now as I was the first time!
Big boo and thumbs down to smoked mozzerella, though. I tried a sample of that nastiness in a Whole Foods Market up in Albuquerque this past weekend, and that may in fact be the nastiest thing I've ever put in my mouth. Tasted like burnt tofu. Felt like I don't know what -- soft, mushy, disgusting. There was no place to spit it out, so I had to swallow the revolting mess, and then I had to scour the whole store for another sample to get the lingering burnt aftertaste out of my mouth -- and wouldn't you know it: all the sample containers were empty. I finally found some salt and vinegar potato chip crumbs in one, and mounged on those until my mouth felt human again.
Back in touch with an old friend who is the most divine cook -- i'll keep you posted on his upcoming concoctions.
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André in Zuid-Afrika
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Joined: 19 Aug 2006
Posts: 1846
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| Posted: Fri Apr 18, 2008 7:34 pm Post subject: |
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| Uriel wrote: | | Big boo and thumbs down to smoked mozzerella |
Ain't that the truth! 
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André in Zuid-Afrika
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Joined: 19 Aug 2006
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| Posted: Fri May 02, 2008 8:12 pm Post subject: |
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I'm curious as to what you guys call this...(I'm referring to the dish to the right of the plate, the one with the cubes of meat and onions on a stick)
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Elaine
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Joined: 21 Aug 2006
Posts: 1162
Location: El Pueblo de Nuestra Señora la Reina de los Angeles del Río de Porciúncula
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| Posted: Fri May 02, 2008 8:20 pm Post subject: |
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I call it a shish kebab/kebob or simply kebab.
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