What interesting/unique foods have you had recently?

  • #1
StatGuy2000
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Hi everyone! I recall a while back a Food Thread here on PF, and wanted to revive a similar thread here. I was hoping if you could share your experience with any interesting or unique foods that any of you have had -- either food you have had in a restaurant, food that you have prepared and/or prepared by friends/family.

I'll start here. A couple of months ago, I had the great pleasure of trying Malaysian Assam Laksa at a restaurant near where I live. Here is a picture from the restaurant website:

AssamLaksa.jpg
 
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  • #2
symbolipoint
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Not sure of how to think of the quality of the question, "unique" foods may be at best not too unique in whatever neighborhood where you find the food. Have you done some traveling to less-well known places and found some items which you have no familiarity? Have you maybe watched some cooking/culinary adventure t.v. programs? Have you learned about anything like pre-colombian sauces or salsas made using the cumil beetles? They supposedly have a cinnamon-like flavor. I myself found a way to add sauces and spices to eggs to cook them into something like an omelette, mainly because I otherwise do not like to eat eggs; but now I know I can jazz-up the egg and turn it into something different than how most people know to make.
 
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  • #4
ZapperZ
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Hi everyone! I recall a while back a Food Thread here on PF, and wanted to revive a similar thread here. I was hoping if you could share your experience with any interesting or unique foods that any of you have had -- either food you have had in a restaurant, food that you have prepared and/or prepared by friends/family.

I'll start here. A couple of months ago, I had the great pleasure of trying Malaysian Assam Laksa at a restaurant near where I live. Here is a picture from the restaurant website:

View attachment 248233
Asam laksa is a version of laksa from the northern state of Penang. As someone who is quite familiar with this dish, I must say that your photo does not look anyway like what I know to be it. What did they use for noodles?

BTW, the other version of "laksa" is from the southern state of Johore, which most people are not that familiar with. This one is my favorite, but then, I'm biased.

Zz.
 
  • #5
StatGuy2000
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Asam laksa is a version of laksa from the northern state of Penang. As someone who is quite familiar with this dish, I must say that your photo does not look anyway like what I know to be it. What did they use for noodles?

BTW, the other version of "laksa" is from the southern state of Johore, which most people are not that familiar with. This one is my favorite, but then, I'm biased.

Zz.
I'm not an expert on identifying the noodles, but I believe they used thick wheat noodles (similar to Japanese udon) at the restaurant. I have read elsewhere that rice vermicelli is also often used -- perhaps the version of laksa you are familiar with have used that instead?

At any rate, the restaurant where I had this also serves curry laksa, which I believe is the version of laksa you refer to that is from the southern state of Johore (and also the version served in Singapore, from what I've read). I've had both versions at the restaurant (and the curry laksa in another Malaysian restaurant in Toronto) and love both.
 
  • #6
StatGuy2000
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Not sure of how to think of the quality of the question, "unique" foods may be at best not too unique in whatever neighborhood where you find the food. Have you done some traveling to less-well known places and found some items which you have no familiarity? Have you maybe watched some cooking/culinary adventure t.v. programs? Have you learned about anything like pre-colombian sauces or salsas made using the cumil beetles? They supposedly have a cinnamon-like flavor. I myself found a way to add sauces and spices to eggs to cook them into something like an omelette, mainly because I otherwise do not like to eat eggs; but now I know I can jazz-up the egg and turn it into something different than how most people know to make.
Personally I haven't really travelled much recently, but have explored the various ethnic cuisines available in Toronto -- Toronto as a city is highly multicultural, and thus has a wide variety of cuisines available at various restaurants.

I have also watched a number of cooking/culinary adventures on YouTube. But have never learned about Pre-Colombian sauces or salsas using cumil beetles -- I'll have to check that out.
 
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  • #7
StatGuy2000
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Hariri
I did a quick search online and couldn't find anything about this. Could you elaborate more on this?
 
  • #8
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Tlayuda which is a Oaxacan street food like pizza - mole, cheese greens tomatoes and in this case, brisket on a crispy flat tortilla. Had it at Xochi, which is a high-end Mexican restaurant in Houston

tlayuda-3.jpg?crop=0.jpg
 
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  • #9
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I recently passed on the Dancing Squid.

 
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I did a quick search online and couldn't find anything about this. Could you elaborate more on this?
Hariri is a N African dish of lentils, chick peas and orzo. A complex blend of herbs, spices and tomatoes complete the dish. Also made with stout greens.
 
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  • #11
symbolipoint
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Not sure of how to think of the quality of the question, "unique" foods may be at best not too unique in whatever neighborhood where you find the food. Have you done some traveling to less-well known places and found some items which you have no familiarity? Have you maybe watched some cooking/culinary adventure t.v. programs? Have you learned about anything like pre-colombian sauces or salsas made using the cumil beetles? They supposedly have a cinnamon-like flavor. I myself found a way to add sauces and spices to eggs to cook them into something like an omelette, mainly because I otherwise do not like to eat eggs; but now I know I can jazz-up the egg and turn it into something different than how most people know to make.
Another spelling that could make an information search more productive is "jumil" with the plural being "jumiles".
 
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  • #12
Klystron
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Somewhat against type for men my age, I thoroughly enjoy making and eating breads. I use whole grains, brans, nuts and seeds ground in my kitchen. I have learned to bake but with current hot temperatures have been cooking stove top instead. With practice and temperature control very little oil is retained. I use egg whites in place of whole eggs, soy milk for cream, and non-fat yogurt to replace butter; the first and last optional if cooking vegan. Flavorings include cinnamon, cardamom, vanilla, and cocoa powder or 100% chocolate. Malitol and sucralose replace sugar.

New foods include yellow and red flax seeds along with the usual brown. Ground into meal the flax seeds lend an unusual texture to cookies (biscuits) and cakes and seem to provide extra energy along with ground or chopped walnuts, almonds, cashews, oats and bits of fruit.

Two breakfast bars and two cups of dark roast coffee in the morning and I am good for two hours swimming and exercise.
 
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  • #13
ProfuselyQuarky
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I thoroughly enjoy making and eating breads. I use whole grains, brans, nuts and seeds ground in my kitchen. I have learned to bake but with current hot temperatures have been cooking stove top instead.
Dutch oven? Cast iron dutch ovens are absolute badass for bread.

Personally, I just had a vegan omelet
 
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