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| Acmlm's Board - I3 Archive - General Chat - Recipes |
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Yoronosuku Toss Tortoise                    Since: 11-17-05 From: Massachusetts is my new home.. Last post: 6312 days Last view: 6312 days |
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| The culture itself might appear disinteresting, but I have become fascinated by American cuisine in my time here. The way that so many dishes are a combination of ingrediants, styles, and flavors of just so many different cultures...it's like it is a mix of all of the world's cultures in food form!
I love Japanese cooking and even though it is my specialty and is versatile, there is alot of things that just don't make it into it, by tradition. A big thing is cheese. It's very, very very rare to see a Japanese dish to be cooked with any kind of cheese or dairy like cheese (even butter is not common common in things that you aren't baking)..but in American cooking, theres so many different tastes and flavors and ingrediants..I just like learning about all the different tastes there are. |
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Tarale    2710 Affected by 'Princess Bitch-Face Syndrome' ++++!! Persona non grata Since: 11-17-05 From: Adelaide, Australia Last post: 6312 days Last view: 6312 days |
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| Australian food culture is pretty boring; but we do have a very multicultural mix of stuff available; just not all that much stuff that I think is real exciting as far as "Australian" food and food culture goes.
The Greek and Italian families I know are all very passionate about their food and go out of their way to get great fresh produce and interesting things. They pay special attention to things like seasonality and such too which I'd say most really don't. Aside from that, the only other people I know who really get into food culture around here are "foodies". Like me. Everyone else seems happy with some fairly boring uninspired cuisine. I like the foodies though. They're fun. And they always have such yummy things.  Mmm hedonism is sooooo tasty.
Well, here's a recipe (of sorts, I have no exact amounts to really give you here) for Garlic Prawns. You need Garlic, Prawns (about 10 of them, peeled and de-veined), a little bit of chopped spring onion, butter, olive oil, cream and rice. I add brocolli chopped into little bits for vegetable content but this is optional. Cook the rice so it's all fluffy. This can be happening while you do the rest but the rest is fairly quick to cook so you need to start it first. Get a dash of olive oil and put it into a frypan. Add a fair bit of garlic, a couple of cloves smashed and chopped is good. Let that kinda sizzle for about ten seconds and add your prawns and cook them through. Then add a fair bit of butter... about the size of your thumb is plenty, and let that melt. Add about half a cup of fresh thickened cream and then the brocolli and spring onion. Turn the heat down and cook it till the sauce has thickened and the brocolli has softened. Don't cook it on too high a temperature or it kinda goes weird and oily. Then serve it on the rice. It's good, although hardly the healthiest meal for you.  |
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Trapster King Dedede Since: 11-19-05 From: Sweden Last post: 6420 days Last view: 6312 days |
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Originally posted by Yoronosuku That sounds like "I hope the food will taste good" and "Thanks for the food" to me. I guess itīs something similar. Nice to hear that you have some Italian restrants in Tokyo. |
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Yoronosuku Toss Tortoise Since: 11-17-05 From: Massachusetts is my new home.. Last post: 6312 days Last view: 6312 days |
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| Not really, but it was almost right. It's really "I receive this food" and...loosely, a thank you for the food. It's just...polite, back home. But I've been 'out of practice' with all those traditions, so they get a little upset sometimes xD |
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