Cool, a food thread. All credit goes to Mad "Wildtollwut" Mike who hereby is invited to be my guest any time if he makes it to Germany once again.
I have cooked my way through a lot of cuisines of many countries.
Here are some of my conclusions:
The Brits are the masters in making desserts, trifle. Apart from dessert lamb with mint, curries, toad in the hole a classic, Shepard's pie as well, come to my mind.
Nothing beats an English breakfast in that foodshop in Herne Hill/London where all the craftsmen meet at lunch time.
Scottish food, oh well, in theory possibly, I have read a recipe book but got no inspiration from it.
Irish food sounds ok.
In Sweden I will always make my way to the swimming sport center in Örebrö which restaurant has an excellent smörgasbord. Russian food good for Easter buffets and in winter (wodka and lots of sour cream on blinis, beetroot).
Polish food, I had wild boar and deer toungue on my last visit with a very tasty sour flour soup as a starter, lots of calories in general. Cook twice as much as people can eat. French cuisine old school excellent, Italian cuisine excellent (pure). Austrians know how to cook.
Arabian food, meat spiced with cinnemon, interesting.
Kosher food, I sure know how to make "Zimmes", well.
I have been discussing Kosher food on a party with a jew in Berlin a while back who is self-employed with a kosher catering service. We talked about the use of pomegranate seed (watchamacallit?) . He adviced me to add pomegranate seed to field salad.
American food, I have some recipes to share but I am not at home right now. They have the Atlantic, the Pacific and all climate zones. So they have all ressources for good food and have created their own style. But baked beans is still English and sour cherry soup German. Maple syrup pancakes and coffee, beatnik breakfast.
Canada, at the East coast, they sell lobsters in every garage. Just point at one and you will get it some minutes later served hot wrapped in a newspaper, tastes good with a cold beer.
Australia, BBQ.
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