Hector

We, swedes roll meatballs. Not such a big deal as making dumplings. Peeling potatoes can be a big social activity, since there is ussually lots to be peeled, we even make our dumplings with potato dough.

Next time in Napoli! I'll try more of what you've recommended here! thanks guys!

Sweets vinaigretts... There can be only one: 1 tsp dijon mustard 1 part white vinegar 3 parts oil salt and pepper. Season as you like, maybe som shallots, maybe some herbs, maybe a little truffle vinegar. All is lovely.

One of my alltime favorite places in Rome; Filetti Di Baccallà. A local popular place located in the jewish quarter serving nothing but delicious big bits of deep fried salt Bacallá allong with pickles, anchovies and artichokes, everything covered by olive oil. It's really great. Sadly the place was close for a renovation last time I visited Rome.. Baccallà.. one of greatest the mainstaples of Italian and mediteranean food for centuries. Served for holidays in many places on the peninsula, how come people don't know more about it more?

Thanks for the Zhug recipes! Is there any more nice Yemenite recipes out there? please link. I want to know more about this cuisine

Smoked salmon with olive oil, apple and onion. Serves 4 as Appetizer. Extremly easy and cheap, but surprisingly good apitizer. The recipe looks at first sight, almost too simple to be that good, but the quite ordinary ingridients harmonizes with each other on the plate. Making something new and very good. Could be perfection? 400 g High Quality Whole Smoked Salmon 1 Red onion 1 firm apple extra virgin olive oil 1 T chopped chives crushed whole black pepper to taste sea salt to taste Slice the smoked salmon in extremly thin slices. Chop red onion and apple finely, but not to fine, maintain some coarseness. Arrange the the smoked salmon on plates and arrange the chopped onion and apple on the salmon slices. Season with salt and pepper, just lightly. Then drissle some olive oil over the arrangment, not too little and not too much. Garnish with finley chopped chives.. Keywords: Fish, Easy, French, Appetizer, Amuse ( RG1708 )

Hmm..is Tzimmes really Ashkenazi in origin? Don't think there is much sweet potato dishes in central/eastern europe, or are there?

hector, it is very good to hear that honest Maria and her humble lamb saved the day for you! when you visit Crete again, try to visit some of the villages in the mountains or away from the tourist centers of Crete ← Well I was in the countryside alot and even drove on small mountain roads that wasn't on the map. Still anything I found out there wasn't as good as Marias cooking. Except a great café serving sweet cakes, coffee and stuff.

Is there anyone that has a good recipe for Sopa de Lima?

If you make piri-piri with Thai chillies, I suggest you don't use the smallest kind (phrik khii nuu) because of their distinctive flavor. Use the red kind, one size above. I forgot their name but they are much like the all-purpose ones used in Vietnam. I think they are the closest to the small red chillies for piri-piri I've seen in Algarve. ← Bird's eye chillies?

According to a food show on my local radio. Cheese sales overall in Beijing is going up. There was also a reportage from a French restaurant in Beijing where the interviewed chef said that the sale of his cheese plate, with camembert, brie, gruyère etcetra had gone up and was the most requested thing. According to the programme, eating cheese seperatley was one hot trend for young fashionable Beijingites. Very interesting.

Why have one section for indian food, when we can have one for the whole subcontinent? What about Bangladeshi or Pakistani food? Is that also supposed to be under Indian food?

I'll second that comment. Noma is the place to go in Copenhagen.. Good for foreigners too, to get really nordic high class stuff. Expensive yes, but worth the price.. And what in Copenhagen isn't expensive?

Oh those mint leaves in the mojito is really irritating, I agree. But still, how could you remove them from the drink and it still was going to be a real mojito?

Anyone who has a recipe for "Jasons Braised whole stuffed chicken with sticky rice" which he shows in his pic or something simmillar? Looks like a real treat!

The chinese roast-duck yuca crisps that can be found in England is absolutely great and given from god! love those.

I'm wondering if there isn't any recipe for a Piri-Piri made with just vinegar? Or is that just Molho Picante (Hot Sauce) and not real Piri?

Rice with Puy lentils. - Riz avec Lentilles de Puy. Serves 4 as Side. This is a very simple, but extremly delicious dish. The key to success is using very the nice tasting green French puy lentils. No other kind of pulse will do with this recipe. 3 dl short grain or risotto rice 10 dl chicken stock 2 T butter 1 T extra virgin olive oil. 2 onions, peeled and finely chopped 3 dl Green Puy Lentils 1 T chopped fresh thyme spicy chorizo sausage, or good quality dried spicy sausage. 1 T freshly chopped chives. fresh coarse salt Fry the onions softly in 1 tablespoon of butter. Stir in the rice and add the chicken stock. Bring put on a lid and bring to boil. Bring down the heat so the chicken stock only simmers and then let it simmer til the stock has been wholely reduced and the rice is done. Meanwhile the rice is cooking, in another pot, add the puy lentils, one tablespoon of olive oil. and cover it with water so the lentils will "swim freely". Chop the chorizo and add it to this pot. Add the sausage and the fresh thyme . Bring to boil and season with lots of salt (to the point where you think there is a good abundant salty flavor). Cook the lentils until they are all soft, and probably add more water if there seems to be a dryness to the pan. When both the rice and the lentils are ready. Mix them togheter throughly with a spoon, adding another tablespoon of butter. Right before serving, garnish the dish with the fresh chives. Keywords: Rice, Vegetables, French, Easy, Side, Pork ( RG1634 )

WOW Chufi!!! this fries makes me motivated enough to make a trip over a weekend to Amsterdam I showed them to my brother and I can hear him moan right now how much he wants these fries hahaha

Very nice indeed... Funny that much of the modern food in japan is copies of western food but still realy uniquely japanese!

Thanks for your nice reply. It was nice to know the presumable origin of the anchovy garnish on the "Swedish wienerschnitzel", now after a little private research, I'm beyond doubt tha Schnitzel Holstein is the origin of this. The answer to the question "Why is the swedish way of serving wienerschnitzel actually different than the way it's served in Vienna?, when we call it the same thing" has been a mystery to the minds of swedish food writers for decades. This is probably because serving anchovies with meat is not very common in sweden (the simmilar sprat, in pickle brine is traditionally used with meat though.) So it's nice we can clear up things on the internet. The ussual way of serving wienerschnitzel is with the whole anchovy, caper, parsley-lemon garnish, no sauce, and crisply fried potatoes or oven baked ones. Then probably a sallad, with radishes or something. Maybe a cream-sauce can be served sometimes. Sometimes the garnish is omitted and mushroom sauce is served aside. Lingonberry, raw with sugar or in a jam-form is not very ussual with schnitzel, but sometimes you can get it. Most dishes with lingonberry in Sweden are either dishes with much sauce or game dishes.

Here in Sweden (and someplaces else in europe) we garnish our Viennese Veal or Wienerschnitzel always with capers, rolled up anchovies and a wedge of lemon, and some parsely too. (if anyone know the origin of serving wienerschnitzel like this pleas say) I know this is not the way to serve it in many countries, and especially not in Vienna. If you cook it in your region, town, how would you serve it? What sauce/ garnishes? And is there a good technique of cooking wienerschnitzel without getting it too dry. Would be nice with suggestions.

We used to joke over here that "new scandinavian" cooking was just serving the lingonberry jam from a squeeze flask instead out of a spoon. But I guess there's stuff happening. I love the way local produce is used in new scandinavian cooking. At least here in Sweden, local produce has almost always been discriminated by the bigs of the food business. So you're not able to find local produce in any supermarket in many places. Even many restaurants hasn't been encouraging this either. There's still many good places in Scandinavia that retains a local culinary culture and local specialities that is being produced, like many places in Norway, and on the island of Gotland. I think it would be nice to see the country cooking of scandinavia being refined in a way like Fergus Henderson has refined much of the forgotten gems of Brittish cooking.

yeah, we have already opened on the bridge!! been a long 6 months. now i'm opening another restaurant located on the main square near the opera... As for pics though, how can you beat THIS ← Marvellous Andrew! I missed that there even was a restaurant over there when I was in Bratislava. How is it possible? I looked at your other pics too, they where great. but I hope cetainly that you'll not try to "fuse" old fashioned slovak central european cooking with kaffir lime leaves

Better image... The Gaeta olives are great! The other culinary features of the area around Gaeta (in between Naples and Rome)is great too, with the other produces being fresh mozzarella from the Buffalo farms, smoked caciocavallo, ripe San Marzanos, dried mushrooms from the mountains, and loads of fish of course.