Delicacies of the world

• Snowie Stormflower wrote on 2014-02-12 07:52
  Oh boy, there's a lot of stuff here that I have yet to try, most of it looks pretty good actually!
  
  Gotta admit I'm not a big fan of steak though, I don't know why, it's just not something that suits my tastes.
• Campylobacter jejuni wrote on 2014-02-12 14:08

  Quote from Loopulse;1197367:

  Pffft, no duh. I doubt anyone would try making it before trying it. Gordon Ramsey said that it was the hardest ethnic cuisine to make (Japanese, that is).

  
  Sushi itself isn't really hard from a technical perspective though. It's actually extremely simple, try it out.
  
  The difficult parts of making food are "memorise everything", "get everything timed and combined correctly especially when you work on several things at once" and "come up with new stuff that isn't complete garbage". You can easily avoid all that at home.
• Osayidan wrote on 2014-02-12 19:55
  Making a single piece or roll of sushi is easy. It's "authentic" restaurant sushi that's difficult, there's a whole order to what type needs to be served, at what temperature and what kind of cut to do on the fish.
  
  Here's a video that kind of shows that.
  
  [video=youtube;asH4jhr8E20]http://www.youtube.com/watch?v=asH4jhr8E20[/video]
• Gaby5011 wrote on 2014-02-12 20:24
  If you come to Quebec, try some poutine!
  
  

  [Image: http://poutinewar.com/wp-content/uploads/2012/07/poutine.jpg]

  
  
  French fries, brown sauce and squishy cheese :3!
• Osayidan wrote on 2014-02-12 20:30

  Quote from Gaby5011;1197617:

  If you come to Quebec, try some poutine!
  
  

  [Image: http://poutinewar.com/wp-content/uploads/2012/07/poutine.jpg]

  
  
  French fries, brown sauce and squishy cheese :3!

  
  
  I got all caught up in sushi and forgot about the best food of my homeland.
  Every place makes it slightly different, you can even make your own, but you just have to try it. It has to be from quebec though. I've had some in other provinces and they just do it wrong. Wrong cheese, bad gravy... insulting.
• Campylobacter jejuni wrote on 2014-02-12 20:36

  Quote from Osayidan;1197612:

  Making a single piece or roll of sushi is easy. It's "authentic" restaurant sushi that's difficult, there's a whole order to what type needs to be served, at what temperature and what kind of cut to do on the fish.
  
  Here's a video that kind of shows that.
  
  [video=youtube;asH4jhr8E20]http://www.youtube.com/watch?v=asH4jhr8E20[/video]

  
  Nigiri sushi or uramaki sushi are hardly any harder to make than regular maki sushi, so I don't see the point of mentioning that.
  You can turn anything into mastership if you really want to. I'm not talking about mastering sushi, and I'm 100% certain most sushi places are far from it. If you want to you can easily turn making salads into a right and proper mastership. Doesn't make making salads hard. In fact you can turn the preparation of any food into a mastership - even roast potatoes. Mastering =|= making.
• Tropa wrote on 2014-02-12 21:18

  Quote from Second;1197273:

  [Image: http://i.imgur.com/1WTHIUb.jpg]

  
  Rare steak.
  Most of Nation likes disgusting well done steak covered with ketchup.

  
  
  I prefer the ketchup for dipping.
  
  

  Quote from Space Pirate Nithiel;1197270:

  Have you tried this American Classic? It's a bacon cheeseburger with whole pizzas for buns.
  

  [Image: http://www.geekologie.com/2009/03/01/pizza%20burger%201.jpg]

  
  
  What is this angelic dish? It's like god himself decanted from the greater plains just to cook this monumental work of art that puts the world's best dishes to shame, this is the dish to end dishes. The succulent taste will make your taste buds orgasm uncontrollably. One bite of this plate and you'll be in heaven in no time, you'll die with a smile on your face.
• SUNFLARE wrote on 2014-02-13 02:34
  My Moms side My fave Dish is Beef Stroganoff For my dads side our own recipe of Cottage Pie
• Campylobacter jejuni wrote on 2014-02-13 08:23
  Time to make use of its Bean Rua status.
  [video=youtube;ooD04tSj-QU]http://www.youtube.com/watch?v=ooD04tSj-QU[/video]
• Snowie Stormflower wrote on 2014-02-13 08:29

  Quote from Campylobacter jejuni;1197804:

  Time to make use of its Bean Rua status.
  [video=youtube;ooD04tSj-QU]http://www.youtube.com/watch?v=ooD04tSj-QU[/video]

  
  
  That actually looked okay until they threw the dessert on top of it.
• TLCBonaparte wrote on 2014-02-13 09:33

  Quote from Snowie Stormflower;1197805:

  That actually looked okay until they threw the dessert on top of it.

  
  
  I was thinking that too, sweet and salty doesn't mix well.
• Campylobacter jejuni wrote on 2014-02-13 12:13
  I once made red berry compote and confused the salt for sugar - I put no less than 4 tbsp salt into that thing.
• Osayidan wrote on 2014-02-13 12:51

  Quote from TLCBonaparte;1197813:

  I was thinking that too, sweet and salty doesn't mix well.

  
  
  It does go well together actually, just not in the way they did it...
• k1nsoo wrote on 2014-02-13 16:30

  Quote from Gaby5011;1197617:

  If you come to Quebec, try some poutine!
  
  

  [Image: http://poutinewar.com/wp-content/uploads/2012/07/poutine.jpg]

  
  
  French fries, brown sauce and squishy cheese :3!

  
  
  OMG POUTINEEE
  
  This was my first food I had in Quebec and I still can't forget its taste ;-;
• Space Pirate Nithiel wrote on 2014-02-13 17:21
  It looks alright but the "squishy cheese" part is throwing me off.