NationStates

Maultaschen:


Spätzle:


Linsen mit Spätzle und Saitenwürstchen:


Schwäbischer Kartoffelsalat:


Laugenbrezeln und Laugenwecken:



Schupfnudeln:


Hefezopf:


and many more. *hungry now*

yay german food!

Neesika wrote:Bannock:


Fresh trout:


Or dried fish.

You know. Typical hunter/gatherer stuff

I love banock, especially fried in bacon grease...yum!

Ok I probably can't claim pancakes as "Canadian" but pancakes and maple syrup is always a personal favourite.

Pure Metal wrote:fish & chips

they r epic

I second this.

Lunatic Goofballs wrote:Pasteles:

God, I love pasteles. I'd sell my firstborn for a batch of 'em.

NERVUN wrote:Nope, they are very different. The only simmularity that they share is the 'yaki' part, aka, they are both grilled when cooked. Oyaki are stuffed dumplings whereas okonomiyaki is something more like a pancake (Kinda) where you take a batter made out of flour and other stuff and either mix (Osaka style) or layer (Hiroshima style) a number of different ingredients and then fry the hell out of it. The resulting yummy food is then topped with a sauce, noodles, fish flakes (That wave), and/or mayo and served hot off the grill.

Yep, that's it - Osaka soul food at it's best. (Insert country mouse, city mouse argument between me and Nev here, about wheter Osaka has better food than Nagano. lol )

The batter is flour, grated yam, egg, dashi, and cabbage. Toss in green onions, thin sliced pork, and some shrimp. The sauce is like a thick, slightly sweet Worcestershire sauce. And, Nerv you forgot the aonori!

I've long called the katsuobushi "fish ghosts".



The Tokyo/Kanto variation (read inferior - yes, bias muchly) is monja-yaki, with a thinner batter.



The other "Osaka soul food" is takoyaki - octopus dumplings topped as like as above.



Some other Japanese "peasant" fare:

Nabe (AKA "hot pot" or "steamboat"): A soup/stew cooked at the table in a communal pot, usually clay or cast iron, with many regional variations. The two basic types are divided by the base stock - it's either dashi (kelp and fish based) and served with a dipping sauce, or a heavier miso, soy sauce, and dashi sans dipping sauce.



becomes...



Donburi (AKA "ricebowl"): cooked stuff (chicken and eggs, thinly sliced beef fried w/ onions, curry, etc.) on top of a big bowl of rice. The one below is the chicken and egg, known as "oyako-don", or "parent and child".


Oden: Stuff like boiled eggs, daikon, konnyaku, and fish cakes stewed in a soy sauce and dashi broth.

sushi all the way!!!!

Hanibar wrote:sushi all the way!!!!

I greatly prefer this:

Hanibar wrote:sushi all the way!!!!

Sushi is far too expensive to be a soul/peasant food.

Techno-Soviet wrote:I greatly prefer this:

I do too, generally.

Daistallia 2104 wrote:

Hanibar wrote:sushi all the way!!!!

Sushi is far too expensive to be a soul/peasant food.

It is now, but what about when it was first developed?

Daistallia 2104 wrote:

Techno-Soviet wrote:I greatly prefer this:

I do too, generally.

What is this, if I may ask?

Katganistan wrote:

Lunatic Goofballs wrote:Pasteles:

God, I love pasteles. I'd sell my firstborn for a batch of 'em.

Perhaps we can come to some arrangement.

Milks Empire wrote:It is now, but what about when it was first developed?

Fair enough, especially if you go back to the roots - nare-zushi

Milks Empire wrote:What is this, if I may ask?

Sashimi - basically sushi minus the rice.

Milks Empire wrote:

Daistallia 2104 wrote:

Techno-Soviet wrote:I greatly prefer this:

I do too, generally.

What is this, if I may ask?

Sashimi

Poutine! But only if you're from Quebec.

Cynric I wrote:

Poutine! But only if you're from Quebec.

My great-grandmother was part French-Canadian. Does that count?

Milks Empire wrote:

Cynric I wrote:

Poutine! But only if you're from Quebec.

My great-grandmother was part French-Canadian. Does that count?

I don't have any French-Canadian in me, as far as I know...I just love poutine...

FRIED CATFISH

I swear to the deity of your choice that this is the only kind of food I think Tartar Sauce is delicious with.

There are also these deep-fried, kinda thick potato slices at a restaurant a couple blocks from where I live called Ro-Jos.


For the record, I like ANYTHING Spicy and/or Fried, namely Mexican Food

Cynric I wrote:

Poutine! But only if you're from Quebec.

I avoided Poutine my whole life...finally I ate my very first poutine in Montreal. It was fucking heaven.

Next to sex, food is the reason I think life is worth it, despite all the shit.

Can't beat a Pasty from Sheldon's in Houghton.

God I miss those.

In the northern part of Sweden they have a traditional dish called Surströmming consisting of fermented herring. Smells like shit put are supposed to be tasty (I Have yet to overcome the smell so I don't eat it).
For more info seehttp://en.wikipedia.org/wiki/Surstr%C3%B6mming

Another nicer dish is pitepalt or kroppkakor. It consist of potatoes which you mix together and then you have some minced meat or pork in the middle. After some boiling it's quite nice.

Daistallia 2104 wrote:Yep, that's it - Osaka soul food at it's best. (Insert country mouse, city mouse argument between me and Nev here, about wheter Osaka has better food than Nagano. lol )

I still say that I'm willing to put a meal of Shinshu beef, soba, Nozawa veggies, and topped off with watermelons from my town against ANYTHING you can come up with from Osaka. I'll have you weeping that Kansai is so damn far away from here by the time it's over.

The batter is flour, grated yam, egg, dashi, and cabbage. Toss in green onions, thin sliced pork, and some shrimp. The sauce is like a thick, slightly sweet Worcestershire sauce. And, Nerv you forgot the aonori!

Sorry!

I've long called the katsuobushi "fish ghosts".

I can no longer eat okonomiyaki with them on it. I spend all my time watching them wave back and forth because it's just too damn entertaining to eat.

Nabe (AKA "hot pot" or "steamboat"): A soup/stew cooked at the table in a communal pot, usually clay or cast iron, with many regional variations. The two basic types are divided by the base stock - it's either dashi (kelp and fish based) and served with a dipping sauce, or a heavier miso, soy sauce, and dashi sans dipping sauce.

Indeed. I've had kimchi based nabe that were heavenly, and of course my favorite food of all time is sukiyaki (And yes, techncially that IS a nabe).

Donburi (AKA "ricebowl"): cooked stuff (chicken and eggs, thinly sliced beef fried w/ onions, curry, etc.) on top of a big bowl of rice. The one below is the chicken and egg, known as "oyako-don", or "parent and child".

Huzza for the katsudon! The best damn SA taveling food, bar none!

i also recommend the "Killer Skillet"

Traditional peasanty where I grew up:

Singing hinnies with broth
pease pudding
Liver Casserole
Celery Casserole
Toad in the hole
Smoked Cod/Haddock
Kippers
Leek and Brown Ale pudding
Stotty
Hotpot
Bacon and Brains
Rabbit Casserole

Edit: Haggis is quite popular too a little further up on the boarder, as is cullen skink, but the scots get pissy if anyone else claims it.