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x4740N @lemm.ee

Lemmy users across the world, what is your favourite local dish ?

Thought I'd ask this because I want to discover more foods from across the world

(Also I shouldn't have to say this to americans, please state where you are from and state where you are from without acronyms or shortened names because I've seen US Defaultism on lemmy and not all of us are going to know your acronyms considering we're global users)

242 comments

  • Robbers roast (rosvopaisti) in Finland. I suppose other countries have something similar, but it's a piece of meat cooked in a ground oven. First dig up a small hole, line it with rocks, keep bonfire going in the hole for couple of hours, scrape the coals out and put meat wrapped in parchment paper, wet newspapers and foil in to the hole, fill it with sand and set up a new bonfire on top of the sand. Throw onions, garlic, carrots and whatever you like to accompany/season the meat while you're at it. Things like potatoes or sweet potatoes doesn't really work as they just turn into a mush, at least unless you individually wrap them, but the process isn't consistent enough, just cook whatever sides you want separately.

    With meat include pieces of fat on top of it and season however you like. It's traditionally made out of lamb, but I prefer cow (or moose if it's available). Pork works just fine too. The whole process takes 10-12 hours, so it's not for your wednesday dinner, but it's very much worth the effort.

    When the weather is good and you do it right the meat just breaks down and you'll almost need a spoon to eat it. Absolutely delicious. And as you have bonfire going for all day you can cook sausages on a stick and have a 'few' beers while feeding the fire. It's an experience with absolutely delicious food in the end.

    Just be careful that you don't pass out on all the beer while cooking and miss the fun part.

  • from the Arabian peninsula; Shawarma, bukhari or mandi.

    Bonus: Foul and tamis, but those are from afghanistan iirc? They're very popular here though

  • Swedish meatballs, brown cream sauce, lingonberry jam and mashed potatoes. Vegan in my case, but doesn't matter, it's fucking great either way.

    Also, Semla.

  • Sauerbraten.

    A few kg of meat, traditionally (in the rhine-area) from horse, nowadays more beef, marinated for 1+ month in a few litres of wine and vinegar, with some vegetables. Slowly cooked so it disintegrates on your fork.

    • The sauce you get from Sauerbraten is sooooo good, too - goes well with any veggies and/or pasta to eat alongside it.

      • Yep, we always save a lot of sauce for later in the year, as we (my family) only makes it one time a year, for christmas (on the 25th and 26th). With dumplings on the 25th and noodles on the 26th.

  • So I'm from North Carolina, for the uninitiated this is one out of fifty of the United States of America, which is a nation located on the continent of North America bordered by Canada to the North and Mexico to the South. If you were paying close enough attention you might have heard of us in the news recently. North Carolina is located on the Eastern coast, that's adjacent to the Atlantic ocean, you'll find it just across the Northern border of South Carolina, to the South of Virginia, and to the East of Tennessee. We also share a relatively short stretch of border with Georgia to the Southwest. You might find us after a few hours examining a globe.

    North Carolina is almost as famous for our barbecue as we are for our barbecue. Two distinct styles of pork barbecue emerged in North Carolina, the Eastern style characterized by smoking a whole hog prepared with a dry rub and served with a spicy, thin, vinegar-based sauce, and the Western style characterized by smoking pork shoulders basted with and served at the table with a sweeter tomato based sauce.

    In both cases, shoulder meat will be coarsely shredded simply by pulling it apart with forks or bare hands, done right it's more tender than cooked hamburger. Piled high on an inch roll slathered in barbecue sauce and topped with coleslaw and you've got a pulled pork sandwich, serve it with a side of hushpuppies.

    Fun fact: A candidate for North Carolina governor once lost the race because he was heard saying he was getting sick of barbecue. Nope, you don't get to be chief executive Tarheel like that. That ain't gonna work.

  • Northwest US: smoked salmon with a side of berries. Sockeye with little or no sugar added is the best IMO. The berries should be native varieties if you want to try for authenticity, though the invasive blackberries are really tasty, too.

  • Pepperoni rolls (which Ive never had but it is a regional favorite)

    Pawpaw bread

    Home-fries with ramps

    Strawberry rhubarb pie

  • Philly area

    Yes cheesesteak, hoagie, soft pretzels.

    But I believe strongly that a roast pork Italiano sandwich loaded up with sharp provolone, roasted long hots, and broccoli rabe is the best Philly sandwich.

    Go a little out into the suburbs around Norristown, and you'll also find the "Zep" a sort of pared-down hoagie, one kind of meat, cheese, oil and spices, tomatoes, and plenty of onions.

    I'm not going to wade into the minefield of which sandwich shops are best except to say Pat's and Geno's are garbage, but maybe worth it for the experience if you're a tourist. Avoid anywhere that advertises as a "Philly Cheesesteak" look for cheesesteak, steak sandwiches, or even just steaks. For a Zep I don't think it's controversial to say Lou's ro Eve's are the places to go.

    Tomato pie- close relative of pizza, thick sort of focaccia-like crust, square, thick tomato sauce, dusting of Parmesan cheese, served cold. Staple of many parties here.

    Also in the suburbs - Franzones pizza, Bridgeport is the original location, but the original owner sold it to a relative and opened the one in Plymouth/Conshy location and another in Manayunk. You're going to either love or hate the pizza, thin crust, very sweet sauce in a spiral on top of the cheese. There's a few imitators out there but Franzones is the original.

    This is the right time of year for them so "Irish Potato" candies. Sweet cream cheese and shredded coconut, rolled in cinnamon. Nothing Irish about them but they kind of look like potatoes.

    Zitners Easter eggs- chocolate candies with various fillings.

    Goldenbergs Peanut Chews- chewy molasses candy with peanuts covered in chocolate

    Mallow Cups- like a Reese's cup but full of marshmallow and coconut instead of peanut butter

    Scrapple - don't ask what's in it, just eat it.

    Pork roll (kind of a jersey thing, but ubiquitous in Philly too) it's basically round spam

    Pepperpot soup- this is old Philly food, like revolutionary war Philly, it's damn hard to find these days but every few years some local restaurant gets the idea to recreate it. It's a hearty, slightly spicy beef and trip soup. There's some Caribbean pepper pot soups that are kind of similar.

242 comments