2007-01-13 09:43:53 · 21 answers · asked by dsw 2 in Food & Drink ➔ Ethnic Cuisine
its hard to mess up a steak
2007-01-13 09:48:48 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Hard to choose. Chinese and Indian food are so varied, because of the size of the countries, I can't imagine getting bored. There has to be a limit on the number of ways you can cook a steak, including cutting a pocket in it and hiding an oyster.
Tendency is towards Indian.
2007-01-14 11:25:31 · answer #2 · answered by cymry3jones 7 · 2⤊ 0⤋
If the choice is ONLY among those three then I'd say it's a toss-up between Chinese and Indian (I love curries!). When I was younger I liked steak, now--I've lost my appetite for it, along with sodas, candy, and a few other things. I haven't given them up completely, I just eat that stuff a lot less than in the past.
But if those items were just a sampling of what we could choose from, then my answer is Vietnamese and Italian. I grew to love Vietnamese cooking after the influx of Vietnamese into California in 1975, and a lot of Vietnamese restaurants opened up in Chinatown (Los Angeles). As to the Italian food: I grew up in a predominantly Italian town, and neighborhood, in Massachusetts.
2007-01-13 18:07:37 · answer #3 · answered by Charles d 3 · 0⤊ 0⤋
I've just cooked, served, and consumed Murgh Methi Daawat, an Indian dish (origin, as far as I know, Uttar Pradesh). This dish was prepared in four stages - firstly, the frying of onions (sweated 2 minutes, fried for 3 minutes), then the addition of cardomoms (whole), methi seeds. I could blah for another three paragraphs about this meal. It damn' near killed me to cook it, but the final result was well worth the effort. My wife was ecstatic on the first mouthful.
This meal bears little resemblance to the Indian meals served in Tandoori restaurants - it was prepared from recipes supplied to me via the Embassies of India and Pakistan, and using spices from a specialist supplier. I use these spices to create my own Garam Masala - I grind my Garam ingredients by hand in a pestle using a mortar. I am a white Briton, but my Asian British friends who dine with me from time to time compliment me on my Asian cooking.
Indian and Chinese cuisine, if sourced from indigenous recipes, rather than from the recipes tailored to suit the jaded palates of the average charva, meals that come second to the consumption of lager, are cuisines that rival the cuisine of France and italy, and are underestimated by those who examine restaurants under the auspices of Michelin.
I can give you steak - a nice piece of fillet or rump, lightly peppered and pan-grilled in unsalted 4 mins per side (well done) or 1 min per side (saignant) on a bed of shallots sweated with balsamic vinegar and with a puree of sprouts, and pont-neuf potatoes. 20 mins and it is done.
Take your pick. My choice is Indian, unless I fancy a steak!
2007-01-13 18:17:00 · answer #4 · answered by ? 6 · 1⤊ 0⤋
Both Indian and Chinese. Depends on my mood. Either one would get monotonous after a while.
Steak? BLEAGH
2007-01-13 17:49:11 · answer #5 · answered by Anonymous · 0⤊ 1⤋
Ribeye or sirloin steak with black pepper sauce wins hands down every time and im Chinese!!!!!
2007-01-13 19:10:08 · answer #6 · answered by china doll 5 · 0⤊ 0⤋
I wish I ate steak. They look simply tempting... Damn it my religion.
Indian food is good, don't like chinese much. Thai is awesome as well as Malaysian.
2007-01-13 18:32:53 · answer #7 · answered by KR 2 · 0⤊ 0⤋
Indian - curry
Chinese - veggie dumplings, veggie stir fries with tofu. Yum!
I'm not a fan of steak. Yuck!
2007-01-13 23:38:20 · answer #8 · answered by Jennifer 5 · 1⤊ 1⤋
If I was stranded on a desert island which had an Indian lunch buffet and nothing else I'd be a happy camper.
2007-01-15 09:29:54 · answer #9 · answered by rhgindc 3 · 1⤊ 1⤋
Indian without a doubt they have the widest range and their vegi meals are second to none.
2007-01-15 06:36:43 · answer #10 · answered by marmaduke9731 4 · 1⤊ 1⤋