Food and Food Culture

I like pizza but refuse to count that. If you have so much topping you need to layer it upside down to avoid burning in the time taken to cook, it's gone too far.

Not having a dishwasher at least means that's never a concern of mine.

While I do like them, I rarely have pizzas these days. When I do I generally go for Chicken of some sort (usually with either Chorizo of Mushrooms. I used to make a Garlic Pizza (Garlic Cloves, Garlic Sausage and mixing Garlic Paste in with the sauce) relatively regularly. One of the better pizzas I have had in a restaurant was a Chicken & Fennel pizza in one of the restaurants at the British Museum.

A good alternative to container style blenders is the immersion blender. Basically like a hand mixer with a blender head instead. They work pretty well and you can more easily and directly use them in the middle of cooking. I like to use it to blend broth and sauce personally or blend diced veggies into food mixes.

Edited by TuefelHundenIV on Sep 10th 2018 at 8:19:12 AM

Turned out I also have one of those in a cupboard. So now I have both options.

My favourite pizza toppings are ham and uncooked tomato.

So here in Taiwan and mainland China it's almost the Mid Autumn Festival. You know what that means?

Yep...mooncake.

So how many posters here have eaten these calorific tasty treats? And what's your preferred filling: lotus paste, red bean paste, etc.?

I've never tried them but would be interested if I ever saw them. Lotus paste sounds interesting (I have liked lotus root on the few times I have tried it). I also like the sound of the Snow Skin Mooncakes from Hong Kong.

Edited by SebastianGray on Sep 20th 2018 at 2:47:46 PM

They're not bad, though I prefer the traditional classic mooncake with red bean paste.

Still, if you're watching your waistline I'd be careful. The average mooncake has a few hundred calories. To say nothing of the bigger ones.

Edited by M84 on Sep 20th 2018 at 9:47:05 PM

Festival/Holiday food does tend to be a bit calorific the world over, just look at the traditional British mince pie, a Christmas treat that can be between 200 to 300 calories for a single 2" sized one. You have to let yourself go sometimes.

There's actually a mooncake filling that seems pretty close to mince.

From the Wikipedia page on mooncake:

And the mooncake might be even more calorific than mince pie. The mini bite-sized ones are about 300 or so calories, while the full sized ones clock in at over 700 calories.

Edited by M84 on Sep 20th 2018 at 10:05:11 PM

That does sound nice, I do like nuts and seeds.

So recently I purchased an ice cream maker, and I have been making ice cream in many flavors both normal and unusual. To list a few saffron, squid ink, black sesame, root beer, peanut butter.

Anyone have any odd flavors they've encountered, or might suggest?

Just get a list of Japanese flavours for anything.

Chilli ice-cream.

Salmon roe ice cream. Sea-salt ice cream is a good choice too, though that isn't too unusual, I guess.

Edited by M84 on Sep 20th 2018 at 10:40:21 PM

I'd just eat Chaufa rice and Pollo a la brasa (Grilled Chicken literally, but different from others) together. The combo is called Mostrito (Little monster).

It was tasty, is a very common food but it never loses it charm.

Is curious realize that one of my absolute favorite foods from my country come from China, like. It's name is a direct derivate of Chaofan (Fried Rice).

Edited by KazuyaProta on Sep 20th 2018 at 10:51:35 AM

I was in Cornwall for a holiday recently and while I was there I had one of the traditional local meals (alongside Cornish Pasties of course), the Cream Tea, as much as possible and I was wondering, how to those who have had one prefer theirs? Plain, Fruit or Cherry Scones? Strawberry, Raspberry or some other Jam? And the big question, Jam first (the Cornish way) or Clotted Cream first (the Devon way)? How about a savoury tea with a Cheese Scone and Chutney?

Personally I prefer a Fruit scone with the traditional Strawberry Jam and I will generally have one half the Cornish way and the other half the Devon way.

Plain Scones with Raspberry jam, but Cream first, for me, though I don't mind eating the others.

Edited by M84 on Sep 25th 2018 at 6:26:55 PM

Plain or pumpkin scones (it's more or less the only way I'll eat pumpkin), raspberry jam, jam first so you can spread it and then cream on top (it's easier to spread cream over jam then jam over cream)

I generally like to add the dairy first (whether it's butter or cream). It gives it a chance to be absorbed by the pastry or bread a little. Then I add the jam.

I favor plain scones since I feel that with others the scone's flavor sometimes clashes with the cream and jam.

I used to love strawberry jam the most as a kid, but as I grew older I started favoring other jams like raspberry.

As for the tea, I have a preference for Darjeeling. Though I should note that I have a greater preference for teas from East Asia since I, for obvious reasons, grew up drinking them. Classic Chinese teas are still my favorite.

Wikipedia's page on Chinese Tea.

Edited by M84 on Sep 25th 2018 at 8:24:37 PM

I can see the attraction of having the jam and cream both ways. My mum like the cream first as she sees it a substitute for butter, while my dad like the cream on top as if it were a cake (but then he also has butter on his scones which I think is a little o.t.t.). I like any type of Scone personally but prefer the fruit/current/sultana scones as I love currents and sultanas. I did get a scone cookbook while I was down in Cornwall and it has some very interesting recipes such as Wet Nelly (a spiced bread from Liverpool) scones, raspberry and white chocolate scones, horseradish scones and stolen scones. I have tried a few different types of jam but just feel strawberry is best for scones.

for the Tea, I like Ceylon tea the bust but while I was in Cornwall I tried some Smugglers Brew Cornish Tea that sources their leaves from Kenya and that was brilliant.

Yeah, having butter and clotted cream seems like overkill. Particularly since any good scone recipe will already have butter in it.

Well, lets just say that there is a reason my dad has type-2 diabetes.

...When I said overkill I wasn't trying to be literal.

I have to ask: have you be in another country and taste their food?

Because in 2008 I went to europe, and so far: Spain hotel have AWSOME breadfast, british ones are....ok, italian pizza are somewhat overated(I didnt like roma one if you asked) and yeah, france boast of good food exist for a good damn reason.