quiapo
Junior Member
Posts: 188
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Post by quiapo on Oct 12, 2008 17:15:41 GMT -5
A significant number of dishes would have colonial influences in former colonies, and they tend to be the most wonderful dishes - historical fusion cuisine. In the Philippines it is hard to think of many dishes not influenced by the Spanish (though there are some). Some dishes, such as puchero, mechado, codido, caldereta, still are served in Spain today, while other dishes have undergone major tranformation, such as local paella (made with sticky rice and turmeric), and afritada.
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Post by betahat on Oct 12, 2008 22:34:48 GMT -5
Heck, most Sushi in California is Eurasian. Tempura was introduced by the Spanish and Portuguese traders, avocado is ubiquitous (though technically Peruvian in origin) and mayonnaise somehow made its way onto the list of acceptable ingredients.
Or how about Wasabi mashed potatoes?
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Post by Altan on Oct 13, 2008 1:56:03 GMT -5
Caviar definately is Eurasian coming from the Caspian or Black Sea.
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Post by hapalicious on Oct 13, 2008 2:09:02 GMT -5
^I was thinking most sushi restaurants in the US would be EA...more specifically for US tastebuds... overly sweet sushi, not enough vinegar, HUGE and HUMUNGOUS portioned sushis, and like you said...a sushi called the California roll *scratches head.*the kid i watch loves sushis and since the "family" (i call my sister s bf s mum auntie and we feel like family ) in japan and france are in the food industry i got to learn how to make sushis so i make her sushis at least once a week if not every other day. i ve noticed she likes it better when i adjust the taste to make it sweeter and less bitter. she also likes it in this sushi restaurant where you get some sort of mayo on your sushi and ketchup too...dog food to me but seems to suit her tastebuds... funny actually a chemistry teacher was telling us how tastebuds differed in cultures... he made us take a survey and every americans labelled vinegar as sour, while myself and all the other asians in the class labelled it as bitter. i assumed that was probably why they put so little (if any) vinegar in their sushi here...if they taste it as sour it must not be too pleasant. also, i absolutely hate all their vinaigrettes here and salad dressings...i won t even expand on ranch or caesar but their balsamic vinaigrette in restaurant barely has ANY balsamic vinegar. it s way too sweet and not even vinegar-y. no bitterness at all. at home i make my own balsamic vinaigrette or eat my salad with shiro shoyu but it s always a big ordeal when my boss takes me and the kid out for dinner and i have to pick a salad dressing. most of the time i end up asking for pure vinegar but they give you the pink one that tastes just horrible.... edit: not too kind on american food, sorry if i offended anyone...what i meant is, tastebuds differ: in the US i ve noticed the food tends to be easily chewed (everything seems soft), not too flavourful and very sweet. i m used to more flavourful foods (by that i mean with stronger tastes and smells: roquefort blue cheese, kimchi, durian), crunchier texture (no buns or soft bagels but crustier baguette or chewie-er veggies), less sweet and more bitter...  hmmm beautiful! I love the vietnamese version of it, isn,t it with a baguette too? haha...it s actually a Vietnamese sandwich so the authentic bánh mì would be the "vietnamese version of it." and that very version is made with baguette since it was imported under colonial rule by the french...  |
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Post by waywardwolf on Oct 13, 2008 12:19:50 GMT -5
Until I was 12, I thought a California roll was a martial arts move perfected by the Ninja Turtles. I've been noticing a lot of cream cheese making it's way onto sushi, is that an American thing? ^ edit: not too kind on american food, sorry if i offended anyone...what i meant is, tastebuds differ: in the US i ve noticed the food tends to be easily chewed (everything seems soft) Ha ha, no offense taken. Most American food is swill for the piggies. We are a rather rotund nation after all. |
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Post by betahat on Oct 13, 2008 12:58:51 GMT -5
^"I've been noticing a lot of cream cheese making it's way onto sushi, is that an American thing?"
Indeed, the most common variant is called a "Philadelphia roll" which is named after Philadelphia cream cheese, a popular brand (made by Kraft I believe). It's also occasionally called a bagel roll which obviously references the smoked salmon and cream cheese combination.
I like the creative sushi though I admit that some flavors don't always mix that well and there is something commendable in the Japanese austerity.
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Post by SecretAsianMan on Oct 29, 2008 2:03:35 GMT -5
What are some Eurasian dishes or drinks? Please name it's 'ethnicity.' ;D Bahn mi ----French-Vietnamese sandwich <snip> One of my favorite places to eat lunch in the DC area is a small Vietnamese restaurant in Rockville, MD, right along the Pike. They make terrific Bahn mi. Yum! |
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Post by SecretAsianMan on Oct 29, 2008 2:11:17 GMT -5
<snip> while other dishes have undergone major tranformation, such as local paella (made with sticky rice and turmeric) <snip> What? Paella made with tumeric instead of azafran isn't a Eurasian twist -- it's a travesty! The only substitute for Spanish azafran that is acceptable, in my opinion, is kasubha (a.k.a. Philippine saffron):   It's also exported to the U.S. nowadays. |
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Post by waywardwolf on Oct 29, 2008 15:24:33 GMT -5
I was at a Philipino family's house and they had what looked like squid jerky. I really wanted to try some, but it couldn't have been easy to get ahold of around here so I didn't mention it.
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Post by dannyd on Oct 31, 2008 17:56:53 GMT -5
Ah, that's dried cuttlefish, I haven't had it since I was a kid but I remember liking it. It would probably offend the more insular western nose, it's got a pretty strong smell to it.
Don't have a picture, but I made a pizza at uni with leftover char siew and roast duck on it. With a bit of hoisin sauce. Was a very effective 'day after' feed.
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Post by 2bob on Nov 3, 2008 0:33:52 GMT -5
spekkoek/lapis legit - Indonesian/Dutch layer cake. its sooo addictive u should only have a small sliver, even if if it seems like its not enough at the time, cos once i had a whole loaf by myself and i felt so sick afterwards lol  this is the normal kind  pandan flavoured im pretty sure there's other flavours, my mum bought banana flavoured spekkoek once |
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furbob
Full Member
Can I has?
Posts: 247
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Post by furbob on Dec 10, 2008 21:39:26 GMT -5
Yesterday I tried to make spring onion bread but turned into spring onion biscuits :X taste like baked spring onion pancakes  but still nice! |
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Post by swinger on Dec 17, 2008 17:06:14 GMT -5
China's largest brewery. Founded in 1903 by German settlers.
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Post by freakshow on Dec 24, 2008 12:07:38 GMT -5
What are some Eurasian dishes or drinks? Please name it's 'ethnicity.' ;D Bahn mi ----French-Vietnamese sandwich   That brings back memories. I used to buy those sandwiches from a place in the Tenderloin neighborhood of San Francisco 3-4 times a week. It was the best and cheapest food in town. And I bought it with Tsing Tao too! |
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Post by freakshow on Dec 24, 2008 12:17:58 GMT -5
Oh, had some Japanese whiskey the other night ... not bad.
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but still nice!
