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Which country has the best cuisine?

A bit like Badgers said early there are just so many I don't think I could choose just one. So in no particular order here are my favourites

Eastern European food though quite meat and cream heavy has some fantastic dishes such as pierogi, bigos, salmon coubaliac (sp.), and simple things like fried trout

Turkish- bakhlava (sp. again) with turkish coffee is the food of gods! And Borek is lush.

Curry - Indian, Sri Lankan and Thai, all good plus they all have wonderful cuisines as well as curry

Japanese - wonderful sushi and fish dishes. Plus okonomiyaki makes me drool like Homer Simpson

Italy - pasta, pizza. I eat enough of them do I must like them!

Spain - tapas with a glass of fino sherry is one of the most pleasant and relaxing of dining experiences

Britain - roast dinners, eccles cakes, cornish pasties, Yorkshire puds, pea & ham soup, Yorkshire curd tart. Yum

In fact the only popular cuisines I am a bit meh about are Chinese and French. Don't dislike them but don't like them as much as the above list
 
Why Surinam out of interest. Not eaten a huge amount to be fair, aside from in Amsterdam, but is it the usual mix of Indian/Amerindian/Chinese/African dishes with a slight dutch influence?
 
:hmm: wondering why Thai food hasn't rated a mention yet. Tom yum soup. Yum. Curries with steamed rice. Noodley things. And they tend to be lighter, slightly more spicy and flavourful than Chinese, which can be a bit bland in comparison.

Greek/Turkish/Levantine mezze kind of thing.

Indian, curries, dhals, samosas, naan, pilau rice.

Italian, of course, pastas and pizzas.

Moroccan tagines/maghreban food like meat and veggie stews with couscous.

French coq au vin, boeuf bourgignon, ratatouille and stuff.

Spanish tapas, mmm... (but no jamon thanks), just all the patatas bravas and olives and tortillia and little dishes of stew.

British Sunday roast, fish and chips, crumpets and tea.
 
Erm, Thai food has been mentioned.

I always loves the tales of French and Thai Royal cooks commenting on each other in the centuries ago after the trading routes were established. Both were immensely sophisticated and developed in culinary terms, arguably the envy of their neighbours. The French, predictably, came back saying that the food was too highly flavoured. The Thais slated the French for lazily relying on dairy products for richness.
 
I don't eat any identifiable cuisine - except for Sushi.

I'll do a vaguely chinese stir-fry, but use millet as well as rice and splodge on tahini, mango chutney and dijon mustard ...

I'm rather partial to basically unadorned veggies ...

Mostly I eat beans and potatoes. :(
 
100% masahiko said:
Which chinese dish?
Click to expand...

My mum makes salted fish. It can be salted to varying degrees and can be made with different types of fish. There's no specific words for it except for "hum yu" in cantonese. The one with fresh cod is very similar to Portuguese bacalhau.
 
Lea said:
My mum makes salted fish. It can be salted to varying degrees and can be made with different types of fish. There's no specific words for it except for "hum yu" in cantonese. The one with fresh cod is very similar to Portuguese bacalhau.
Click to expand...

Ham Ung is what we call it.
It's just I not tasted the cod one.

(Everyone of my family made salt fish. It stinks. Then Hakka foods are meant to be salty).
 
100% masahiko said:
Ham Ung is what we call it.
It's just I not tasted the cod one.

(Everyone of my family made salt fish. It stinks. Then Hakka foods are meant to be salty).
Click to expand...

I'm wondering if the Portuguese could have borrowed the recipe from the Chinese during their trips to Macau.

The cod one is only ever slightly salted so the fish meat stays white in colour and not a hard yellowy/orange colour as in most cases of Chinese salt fish which have been salted for a very long time.

Hum choi? Love hum choi.

Ever tried lor pet gong? Now that is smelly. It's mooli pickled in salt for a long time.
 
Lea said:
I'm wondering if the Portuguese could have borrowed the recipe from the Chinese during their trips to Macau.

The cod one is only ever slightly salted so the fish meat stays white in colour and not a hard yellowy/orange colour as in most cases of Chinese salt fish which have been salted for a very long time.

Hum choi? Love hum choi.

Ever tried lor pet gong? Now that is smelly. It's mooli pickled in salt for a long time.
Click to expand...

I think salt fish exists in many cultures as it's an excellent way of preserving foods in the days of pre-refrigeration.
Salt fish is really country-bumpkin/labourer's food isn't it?

Ham Choi? Of course! I still cook that til this day...best with beef imo.
Lor Pet Gong? Got any pictures? Is it them white things that's has a green leaf underneath? Like a cabbage?
 
You posted under a different name before masahiko. You sound familiar in a good way, not least the Hakka connection.

You tried out the supposedly Hakka restaurant in Norbury - Dalchini or something?
 
100% masahiko said:
I think salt fish exists in many cultures as it's an excellent way of preserving foods in the days of pre-refrigeration.
Salt fish is really country-bumpkin/labourer's food isn't it?

Ham Choi? Of course! I still cook that til this day...best with beef imo.
Lor Pet Gong? Got any pictures? Is it them white things that's has a green leaf underneath? Like a cabbage?
Click to expand...

This is what we called "lor pet" (mooli) but I couldn't find any pictures of the pickled kind. My mum also makes this and cuts it into finger like strips. It really stinks. Sometimes you can get them as like a pre-starter in a Chinese restaurant but it's not as strong.

mooli_300x193.jpg


Ham choi is lovely with beef. Sometimes I make it with fish which is also nice.

2367799456_2a93d94d43_o.jpg
 
You can get some good cuisine in the UK if you are prepared to pay through the nose for it.

If you want quality in standard fare then anywhere outside of the UK.

My favourite eating experiences abroad:

1. South coast of Turkey. Mediterranean cooking but with more meat. Tender meats cooked to perfection. Tomatoes that burst with flavour. Not the bland factory processed rubbish we get in the UK.

2. Canada – Various cuisines but everything was prepared fresh.
Pasta and meatballs in the UK = Dried pasta, jar of sauce and that will be £10-12 thank you.
I had freshly made that day pasta with a freshly made meatball sauce for £6 in Toronto.
Rip off Britain!

3. Philippines – A prawn that covers a plate on its own. A steak that covers another. For a tenner! Now that’s surf n turf.
 
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