What are your favorite cuisines? -

[Freya]

My favorite are vietnamese and thai. unlike us amerifats, they use herbs and spices to add flavor, so you can generally pig out and still not gain much weight. pho has been a bit overhyped lately but I still think it's fantastic.

pho is a lot better than ramen imo because they use rice noodles which stay firm and chewy in broth.
yummy.

 

[No Exit]

I'm a fan of Japanese and Indian food. I'll eat anything that comes out of the ocean and rice is a nice side to go with it. Umami is my favorite "flavor" so I like both Asian and middle eastern curry. The only thing that turns me off any dish is if there's too much salt, like a lot of actual Chinese food.

 

[Niggernerd]

Coochie

 

[LofaSofa]

 

[Diabeetus]

View attachment 981128

Fuck, you beat me to it.

 

[NOT Sword Fighter Super]

I like Indian food because it's nice and spicy.

 

[Judge Holden]

In no particular order of preference, here are my favourite cuisines and the dish I love the most from them

Korean - Kimchi: Easy to make and the fusion of sour and spice and funk and super-deep unami have made it something I have pretty much every day in a sandwich or with soups/stews and other such dishes. So freakin delicious it makes you quickly forget it smells like Satan's shitfunnel

Cajun/Creole - Jumbalaya: Meaty, spicy, deep, and smokey. Personally I slightly prefer the creole version without the tomatoes because I find the tomatoes cover up a lot of the flavour of the meat and spice and vegetables.

French - Coq au Vin: Boozy, rich, and rustic. My fanciest of dishes I like to cook at wintertime

Italy - Puttanesca: Insultingly easy to make yet perfectly delicious with the flavour of the olives, capers, anchovies, garlic and tomato blending perfectly together for an oily Italian fist to the gullet

Southern USA - Southern Fried Chicken: My favourite source of block protein. Well brined, generously seasoned, and properly battered/breaded it goes well with a billion different foodstuffs, and is something I regularly eat with the aforementioned Kimchi

Midwest USA - Deep Dish Pizza: Better than any of that thin shit from New York. The sauce on top ensures the filling is cooked to perfection without drying out or scorching and the end result is in my opinion the finest pizza in the world

 

[Rand /pol/]

"I prefer Lunchables"

 

[MembersSchoolPizza]

I'm a massive fan of Japanese cooking. I know, it makes me sound weebish or something, but there it is. When I was in highschool, a little Japanese restaurant opened in my middle-of-nowhere town, ran by an honest to god Japanese couple. The husband didn't speak two words of English, the wife wasn't much better. I have no idea what they were doing in the middle of nowhere America, but there they were. And their food was amazing... It wasn't like most of your "Japanese" restaurants you see, it was more like a small town American diner, but the food was all Japanese. The first time I ever had gyudon? Hooked for life.

I'm a fairly big fan of Hunan, Cantonese, and Shichian chinese. I have less experience with the others. Particularly the things that get sold as street food. And I love American-Chinese.

I love tex-mex and American-Mexican food, but not so much the real thing. I mean, some of it is ok, but some of it not so much. But give me a plate of tacos, a tray of nachos, or a pan full of enchiladas? Mmm.

After that? I mean, don't get me wrong, I like... stuff from all over the world. I'm not a particularly fussy eater. I like food. But I have to admit, I have a fondness for just simple, classic, low-class "Americana" type food. Burgers, dogs, fries, chili, potato salad, mac-n-cheese, fried chicken, biscuits and gravy, apple pie, cherry cobbler, etc.

 

[JambledUpWords]

• Italian: ravioli is one of my favorites
• Thai: yellow curry is amazing
• Mexican: street tacos and salsa
• Chinese: the dumplings are so good
• Korean: Korean BBQ is great
• English: shepherds pie and beef stew are some of my favorite comfort foods in cold weather
• American: steak and potatoes and burgers are some of my favorites
• French: I love French pastries and crepes

This probably isn’t even all of it. I just love food.

 

[Judge Holden]

I'm a massive fan of Japanese cooking. I know, it makes me sound weebish or something, but there it is. When I was in highschool, a little Japanese restaurant opened in my middle-of-nowhere town, ran by an honest to god Japanese couple. The husband didn't speak two words of English, the wife wasn't much better. I have no idea what they were doing in the middle of nowhere America, but there they were. And their food was amazing... It wasn't like most of your "Japanese" restaurants you see, it was more like a small town American diner, but the food was all Japanese. The first time I ever had gyudon? Hooked for life.

I love japanese cuisine too but unfortunately its too difficult to source a lot of the ingredients for me to prepare anything that isnt fairly simple like Chicken Katsu on the regular. When I can assemble everything together its great but its usually once or twice a month tops.

• English: shepherds pie and beef stew are some of my favorite comfort foods in cold weather

If you havent already tried it, I would recommend you try a Cornish Pasty this winter. Its easy as hell to make, especially if you use shop bought shortcrust/puff pastry and once cooked can be reheated and enjoyed at your leisure

 

[TFT-A9]

I love Thai, Greek, Italian, Spanish, a lot of Eastern European stuff, Japanese, French, and some others. Italian is probably my most favorite of the bunch.

 

[MembersSchoolPizza]

I love japanese cuisine too but unfortunately its too difficult to source a lot of the ingredients for me to prepare anything that isnt fairly simple like Chicken Katsu on the regular. When I can assemble everything together its great but its usually once or twice a month tops.

I'm lucky enough to live close enough to a city I can drive in and take advantage of the Asian markets with some frequency, although the asian community around here is primarily Korean, with some Chinese and Vietnamese but virtually no Japanese... While the stores still sell some japanese stuff, I've encountered strange gaps... Like, I've been to every Asian market within an hour's drive, and not one of them has aonori. Regular nori sheets, yes, but not the flakes to top stuff wtih. And cutting up the sheets just isn't the same... They're actually different species, and prepared different.

So I have to order that on Amazon occasionally.

Most everything else, I can get, or at least get a Chinese or Korean equivalent which will do well enough.

If you havent already tried it, I would recommend you try a Cornish Pasty this winter. Its easy as hell to make, especially if you use shop bought shortcrust/puff pastry and once cooked can be reheated and enjoyed at your leisure

To power level slightly, I grew up in near Michigan's UP - those guys make damned good pasties. Drive through the UP, and pasty joints are more common than any other food joint. Each one has their own recipe, but they're all pretty similar. Get a pasty, a carton of gravy, a side of coleslaw, and a cookie for the same price you can get a Big Mac combo at McD's for, and it's a way better meal.

And yeah, they're easy to make, they freeze well, and so filling. Which is good, because if you move away from Michigan's UP region, you'll never find them it seems.

 

[Man vs persistent rat]

I've enjoyed but most importantly learnt most about cooking from Italian - not to be scared of fat instead of oil, to keep the process as clear as possible, to omit any ingredient that muddles the effect rather than adds something substantial. Small nuances between similar ingredients, the ways that a sauce can be made from something as basic as a cured meat base, or a couple of vegetables, and you can make it as fresh or as slow-cooked as you like with all manner of small changes that can lead to a similar method being used to make 20, 30, 50 different dishes, then the creativity of maintaining differentiation between these meals, and the weird, stoic battle against homogenising everything into a tomato-basil-garlic mess.

 

[Oskar Dirlewanger]

top cuisines objectively ranked on the basis of how Aryan they are:

1. mexican
2. georgian/hungarian
3. turanian (kebab is totally worth replacing european populations with muslims, sorry nerds)

 

[Lemmingwise]

1. I'll never tell. Best kept secret.

2. Italian
I love how you can make mind numbingly delicious meals with the simples of ingredients, with spices that accentuate the natural flavor of the fresh produce you're preparing.

3. Japanese
In general, I don't like the meats from Japanese cuisine. I really don't get the Wagyu and such. But apart from that, the presentation of Japanese is second to none and it offers fish in the best way possible. Although I'll admit I have a disproprortionally positive view of Japanese food for never getting cheap Japanese food.

4. Thai
I used to hate curry's with kaffer lime, now I can't get enough of it.

5. Brazilian
Sopa the macacu. Uma delicia. Also traditional brazilian pizza is something they're justifiably proud of.

 

[MembersSchoolPizza]

In general, I don't like the meats from Japanese cuisine. I really don't get the Wagyu and such. But apart from that, the presentation of Japanese is second to none and it offers fish in the best way possible. Although I'll admit I have a disproprortionally positive view of Japanese food for never getting cheap Japanese food.

Cheap Japanese food is still good. I mean... Ok, not a toasted cheese sandwich out of a vending machine, maybe, but... Convenience store food in Japan is great.

 

[Takodachi]

Mexican and Indian food. I really like spicy things

 

[Harnessed Carcass]

Jap Black Wagyu Steak and hot chips (like thick cut fries) cooked rare, mushroom gravy sauce, a little bit of mash potato and vegetables

 

[MembersSchoolPizza]

Also, sorry for the second response to the same post, but I just got around to watching this video.

What the fuck type of abomination is that? What did I even watch? Two whole shredded chickens, a gallon of mayonnaise, and a teaspoon of tomato water does not a pizza make. And I like all those things on my pizza, normally.