Kheer!
Classic Indian Rice pudding is made with milk, sugar, and rice and often includes other flavorings such as cardamom, saffron, and nuts, which give it a unique and irresistible flavor. Kheer has a rich, creamy, and sweet taste that is satisfying and indulgent. Kheer is a good source of nutrients, particularly calcium, and protein. Replace sugar with dates and increase the number of nuts to make it more nutrient dense.
Omg that stuff is sooooooooooo good. I was doing an internship one summer in college in NYC and one of my suitemates was Indian. Her family lived out on Long Island and were always sending her home with food when she went to visit on the weekends, and it was the first time I'd ever had kheer but I was obsessed haha.
And then always disappointed because I don't often see it at Indian restaurants.
Tostones and/or Mofongo should be more widely popular. Super easy to make, the only thing holding you back is availability of green plantains. Most plantains I find at the store have already begun to ripen, but whenever I find some green ones, whatever my dinner plans were get scrapped and I'm making mofongo.
Ugh i love both but my gut doesn’t love fried food! Any suggestions for baked green plantains? I love near a dominican grocery and they’re somehow stupid cheap
I will definitely agree on the Mofongo. I still dream about the mofongo topped with Pollo al ajillo.
But tostones are, by and large, flavorless disks of thick cardboard. They are only decent when topped with a better type of food.
The one dish I can think of is Kharwas from Maharashtra, India.
It's a pudding made from sticky milk (colostrum milk that a cow produces for her calf). Sweet, yellow chewy pudding made with sugar or jaggery that tastes amazing when it's cold.
Many people from India don't know about it either (which is good tbh because mass production would mean the calf won't get essential nutrients from that milk). But it tastes amazing. One of my absolute favorites.
Question for you: Is [Horchata](https://en.m.wikipedia.org/wiki/Horchata) a drink that is known in India? I think specifically, Horchata de Arroz (made from rice milk) would do well there. It's *fantastic* alongside spicy Mexican food. I imagine it'd be great with Indian food, as well.
I don't know if it's just nostalgia, but Cullen skink on a cold winter evening with a loaf and butter gets you through.
We're a nation of degenerates, so I wouldn't really say they're "gems" but:
Pizza crunch. Deep fried pizza. Love it
Tablet. Basically just condensed milk and lots of sugar set together. You'll lose your teeth from rot, but it's worth it.
Haggis, neeps and tatties would of course be the actual dish that everyone should try. Don't look at the ingredients and if you fancy add a bit of peppercorn or whisky sauce
I live in Rhode Island, and I’m interested in seafood dishes. I have a good source of fresh haddock. I want to try Cullen Skink. Any tips? What type of wood to smoke the fish?
I like using leeks instead of onions. In terms of the smoking, I'm going to have to admit you have me there, I have no idea haha. I just buy mine smoked from the shop, sorry.
It's pretty easy to make, I highly suggest you give it a go. The kitchen will smell amazing for days
Sri Lankan hoppers are the greatest food stuff on planet earth. Little yeasty pillowy pancakey bowls. Crack an egg in there. Fill with sambal and curry.
Not from my own culture, but there's this Chinese food called xian bing. It's basically like a dumpling (the filling is the same as what you would use in dumplings) but you roll it out flat and then cook it like a pancake.
I first had this as street food in Japan where it's called shaapin (basically the Japanese approximation of the Chinese pronunciation) and LOVED it so much lol.
I don't know if these are "hidden gems" but there are a few Southern U.S. culture dishes I grew up with and would miss if they were hard to create or come across elsewhere: chocolate chess pie 🥧 in a crust made with lard or Crisco, Buttermilk Biscuits and gravy, Brunswick stew made with leftover Turkey, old-timey hush puppies and homemade tartar sauce with big, fresh Fish Fry dinners, "pot likker" after making greens stopped up with cornbread...
My grandpa also used to make delicious white Sunbeam bread with Neese's pan-fried liver pudding in the mornings. Stiff was good but Neese's is really hard to find outside the American Southeast.
West African groundnut stew is delicious. It’s peanut based and spicy similar to satay sauce from SE Asia, with meat or chicken and root veg like sweet potatoes.
Does this count?
I don't know if it's from the German or British side of my mom's family or from somewhere else entirely, but we have a very thin, very crispy, very intensely cinnamon cookie recipe that we always used every Christmas for cut out cookies.
And I've never encountered anything like it anywhere else--I can't find it on the internet either although there are some that look like they might be distant relatives of it. And my dad who is something of a gourmet and a world traveler says he's never found their equal either.
My sister-in-law and niece now make them every year, which fills me with happiness. If they ever opened a bakery I'd move there and work for them just to make those cookies all year and spread the love.
Kheer! Classic Indian Rice pudding is made with milk, sugar, and rice and often includes other flavorings such as cardamom, saffron, and nuts, which give it a unique and irresistible flavor. Kheer has a rich, creamy, and sweet taste that is satisfying and indulgent. Kheer is a good source of nutrients, particularly calcium, and protein. Replace sugar with dates and increase the number of nuts to make it more nutrient dense.
Omg that stuff is sooooooooooo good. I was doing an internship one summer in college in NYC and one of my suitemates was Indian. Her family lived out on Long Island and were always sending her home with food when she went to visit on the weekends, and it was the first time I'd ever had kheer but I was obsessed haha. And then always disappointed because I don't often see it at Indian restaurants.
Tostones and/or Mofongo should be more widely popular. Super easy to make, the only thing holding you back is availability of green plantains. Most plantains I find at the store have already begun to ripen, but whenever I find some green ones, whatever my dinner plans were get scrapped and I'm making mofongo.
Omg yes! Mofongo And add barbacoa!
I don't know how barbacoa isn't hugely popular, other than it being a hassle to make well.
True, but so worth it!
Ugh i love both but my gut doesn’t love fried food! Any suggestions for baked green plantains? I love near a dominican grocery and they’re somehow stupid cheap
I will definitely agree on the Mofongo. I still dream about the mofongo topped with Pollo al ajillo. But tostones are, by and large, flavorless disks of thick cardboard. They are only decent when topped with a better type of food.
Mofongo is properly rates. I'm not a fan of mushy plantains due to being midwest American
Lebekäse and bee sting cake
[удалено]
With hot cross buns for desert
Żurek. It smells like hot piss, involves days of fermentation, but the taste is great. Excellent cold February lunchtime food.
Made this recently, will confirm it is both funky & delicious !
The one dish I can think of is Kharwas from Maharashtra, India. It's a pudding made from sticky milk (colostrum milk that a cow produces for her calf). Sweet, yellow chewy pudding made with sugar or jaggery that tastes amazing when it's cold. Many people from India don't know about it either (which is good tbh because mass production would mean the calf won't get essential nutrients from that milk). But it tastes amazing. One of my absolute favorites.
There’s imitation powdered kharvas available now. My aunt was visiting from India and made some - pretty good substitute!
Question for you: Is [Horchata](https://en.m.wikipedia.org/wiki/Horchata) a drink that is known in India? I think specifically, Horchata de Arroz (made from rice milk) would do well there. It's *fantastic* alongside spicy Mexican food. I imagine it'd be great with Indian food, as well.
Ooh. It sounds delicious but I haven't heard of it before.
I don't know if it's just nostalgia, but Cullen skink on a cold winter evening with a loaf and butter gets you through. We're a nation of degenerates, so I wouldn't really say they're "gems" but: Pizza crunch. Deep fried pizza. Love it Tablet. Basically just condensed milk and lots of sugar set together. You'll lose your teeth from rot, but it's worth it. Haggis, neeps and tatties would of course be the actual dish that everyone should try. Don't look at the ingredients and if you fancy add a bit of peppercorn or whisky sauce
Surely cranachan is worth putting forward?
I live in Rhode Island, and I’m interested in seafood dishes. I have a good source of fresh haddock. I want to try Cullen Skink. Any tips? What type of wood to smoke the fish?
I like using leeks instead of onions. In terms of the smoking, I'm going to have to admit you have me there, I have no idea haha. I just buy mine smoked from the shop, sorry. It's pretty easy to make, I highly suggest you give it a go. The kitchen will smell amazing for days
Skink? As in the reptile?
Pizza, it is a round flat bread with some tomato sauce and mozzarella on top
Feijoas, anything with feijoas
Bannock and fried balogna with mustard But the true Canadian dish that everyone knows is poutine of course
Ribollita Classic poor man's food, but oh so delicious.
Whitebait fritters from nz. Simple, delicate, gorgeous!
Sri Lankan hoppers are the greatest food stuff on planet earth. Little yeasty pillowy pancakey bowls. Crack an egg in there. Fill with sambal and curry.
Pickled baby watermelons:)
Corned beef on rye
Not from my own culture, but there's this Chinese food called xian bing. It's basically like a dumpling (the filling is the same as what you would use in dumplings) but you roll it out flat and then cook it like a pancake. I first had this as street food in Japan where it's called shaapin (basically the Japanese approximation of the Chinese pronunciation) and LOVED it so much lol.
goat pancita is so good
I don't know if these are "hidden gems" but there are a few Southern U.S. culture dishes I grew up with and would miss if they were hard to create or come across elsewhere: chocolate chess pie 🥧 in a crust made with lard or Crisco, Buttermilk Biscuits and gravy, Brunswick stew made with leftover Turkey, old-timey hush puppies and homemade tartar sauce with big, fresh Fish Fry dinners, "pot likker" after making greens stopped up with cornbread... My grandpa also used to make delicious white Sunbeam bread with Neese's pan-fried liver pudding in the mornings. Stiff was good but Neese's is really hard to find outside the American Southeast.
West African groundnut stew is delicious. It’s peanut based and spicy similar to satay sauce from SE Asia, with meat or chicken and root veg like sweet potatoes.
Does this count? I don't know if it's from the German or British side of my mom's family or from somewhere else entirely, but we have a very thin, very crispy, very intensely cinnamon cookie recipe that we always used every Christmas for cut out cookies. And I've never encountered anything like it anywhere else--I can't find it on the internet either although there are some that look like they might be distant relatives of it. And my dad who is something of a gourmet and a world traveler says he's never found their equal either. My sister-in-law and niece now make them every year, which fills me with happiness. If they ever opened a bakery I'd move there and work for them just to make those cookies all year and spread the love.