Favourite cuisine...

ummm... voting other...

Raffaella's cooking....

BaldJean wrote: Italian should definitely have been on the list; the Italian cuisine is generally believed to be one of the best in the world (among a few others that were named). Italian cuisine is a lot more than just pizza and spaghetti. do I really need to name famous culinary creations like Tournedos Rossini, Saltimbocca, Carpaggio, Osso Buco or Tira Mi Su, to name but a few?

 Absolutely - I dislike pasta with a passion and only tolerate pizza when I'm really hungry and cannot think of anything else to cook - but I still would rate Italian cooking as some of the best in the world - hmmm, Saltimbocca *drool* and Bresola, yumm!... or fish, simply cooked with just the right amount of seasoning, a dash of wine or lemon, a drizzle of olive oil and a touch of herbage - cannot be beaten. And Zabaglione - though I am very hesitant about ordering this in a restaurant - too often what is advertised on the menu is a pre-prepared flavoured egg-custard - it has to be made to order and is time-consuming to make, therefore best not done when the restraint is busy or you'll get a mess that separates out while you eat it .

Edited by Dean - October 19 2008 at 10:14

Ghost Rider wrote: micky wrote: ummm... voting other... Raffaella's cooking.... Well, my cooking is a bit of a mixture between traditional Italian and other influences... I can't wait to be able to make a Thanksgiving dinner with a bit of an Italian twist!

Turkey and pasta perhaps

Falafel is one of my favorite foods.

did you know that a REAL sauce Bolognese needs to simmer for 24 hours? and what do people do today? buy some "Bolognese fix"at the local supermarket, stir it into boiling water and let it simmer for 5 minutes. it is certainly faster. however, you can be sure that at our restaurant we don't use any pre-prepared stuff from the supermarket. of course all the food already is prepared in advance, that's an absolute necessity; if a restaurant waited for the guests' orders before starting to cook they would have to wait several hours before getting served. but rest assured it is done at our restaurant and not at some factory

Dean wrote: As much as I dislike pasta, I do like a good ragù alla bolognese made with white wine not red and not overly tomato flavoured (it should taste of meat, not tomatoes), and it has to be cooked slow and long (24 hours sounds excellent I'll have to try that sometime - I usually settle for 3-4 hours) and will tolerate it with a fresh egg-pasta such as tagliatelle (not spaggetti!!) but really love it with mash potato . In the interests of Anglo-French detente - today we are making Bread and Butter pudding using brioche.

I think you are aware that 'spaghetti bolognese' is NOT an authentic Italian dish by any means. In its region of origin, it is ALWAYS served over egg noodles (tagliatelle or fettuccine, depending on where you are from), and NEVER on spaghetti or other dried pasta. 

As far as I am concerned, I often use both (I did this morning when making braised green beans, and they were delicious). However, when I make bolognese, I only use onion (white), minced in a blender together with celery and carrot. There are dishes in which only one of the two should be used - risotto, unless it's made with seafood, is usually only made with onion.

PERUVIAN!

Extremely varied food: fish, fish, fish and fish. oh! and fish!
Seriously, it's just delicious all the restaurants. Pittily my stomach wasn't prepared for all-day fish, and I got diarrea

Peru=Excellencie on Fish!
I miss Peru's food and sea

As to the Indian cuisine: When you go into an Indian restaurant in Germany you can choose to have your food prepared in one of three ways: Mild, normal or hot. However, even going for the "mild" option will make the average European palate feel as if the gates of hell just opened.

HughesJB4 wrote: Indian food can kick serious butt. I honestly just mainly eat your average "Western/Americanized" food, but man, some good Indian food can really rock my boat.

You have good taste

I take it you love a good curry like me then? Any preference?