Whats your favourite delicious food?

Question

List it so I can try. I love trying different cultures especialy.

Answer 1

Lobster!

Breakfast tacos with salsa!

Shakshuka (A spicy mixture of scrambled eggs and peppers, tomatoes & onions served in Israel & Tunisia)

Sushi!

Answer 2

Cajun

Jambalaya
Cajun Spaghetti
Gumbo
Crawfish Etouffe
Shrimp Remoulade
Crawfish Boil
Cajun Baked Catfish
Cajun Paella
Red Beans and Rice

Italian

Gnocchi
Lasanza
Spaghetti w/ meatballs
Chicken Parmigana
Chicken Marsala
Chicken Scaripiello
Creme Brulee

Mexican

Enchiladas
Chalupas
Carne Guisada
Menudo
Tacos
Barbacoa
Tripas
Heuvos Rancheros
Papas Ranchera
Sopaipillas

Caribbean

Grilled Salmon w/ Lakaye Marinade sauce
Shrimp Creole w/Caribe Marinade sauce
Broiled Salmon
Roasted Ham w/ Mango sauce
Chicken Creole

Japanese

Onigiri
Fried Rice
Chazuku
Kayu
Sashimi
Yakizakana
Yakitori
Nikujaga

Answer 3

My favourite food as always is Perogies
Ukrainians say Pedaha or Parohy
There's nothing I like better than Perogies
with a little margerine and a sprinkle of jalepeno
on it.. or just dipped in Sour Cream is good
too! My favourite perogies is Saukerant...the
next best is Cottage cheese and Potato.
Home made ones that are made correctly are best.. the frozen ones are good too that you can buy in stores and heat up but they just don't
compare with good homemade perogies.. nothing beats them!

Answer 4

THAI COCONUT CHICKEN SOUP..You can get it at almost any Thai restaurant and it is called Tom Kha Gai, but if you say coconut chicken soup, they will know too.

There are several variations on this soup but basically it is coconut milk with cooked chicken and Thai spices. Usually it has lemongrass, mushrooms, maybe onions,sometimes tomatoes and you can put Thai chile's in it if you like it spicy hot...

Fill a bowl with some white rice and ladle soup over it...OMG YUM!!!

Don't worry, even if you are not a coconut fan, you should still try this soup. Neither one of my kids like coconut and they both love the soup.

Answer 5

vanilla bean creme brulee with black rumberries on top.
1 vanilla bean, split and scraped
1 quart heavy cream
6 egg yolks
a few cups of sugar
some ramekins or small pyrex dishes

scrape out the little seedy thingies inside the vanilla bean. put the quart of heavy cream in a large saucepan. add the seeds and the halves of the bean pod to the heavy cream and slowly bring it to a light boil. remove it from the heat for about 15 minutes. add half a cup of sugar and the 6 egg yolks (just the yolks) to a large mixing bowl and mix them together into a homogenous golden paste. when the cream and vanilla have cooled down a bit, mix them into the egg/sugar mixture after removing the bean pods and saving them for a later use. mix this into a homogenous mixture.
bring a pot of water to a boil. put the ramekins into a deep caserole pan and fill the pan up to halfway up the sides of the ramekins. then ladle the cream mixture into the ramekins. this recipe should make 6 or 7 servings. bake them on 350 degrees for 35 to 45 minutes. they should be trembling and slightly porous looking on top. you do not want to overcook them. put them in the refrigerator for between 24 hours and 3 days. any less and they'll be liquidy when you serve them. about 10 minutes before you serve them, sprinkle some sugar over the top of the custard and torch it. a regular lighter won't do, you need a butane torch. i used a propane torch and it burns the sugar too fast so try and get an actual gourmet chef's torch. it works great on melting copper piping too so it's not completely useless after you're done with the creme brulee. torch the sugar until it's golden brown and let sit for 5 minutes before serving.

for rumberries, put some blackberries into a mixing bowl and powder them with sugar. pour some rum over them, just enough to coat them with a thin layer. toss the mixture until all the berries are coated with the sugar and rum. put 3 or 4 on top of the hard sugar and enjoy.

Answer 6

a 12 inch Italian Hoagie
toasted bun with mozzarella cheese melted onto the bun
with good Italian deli meats
Genoa salami, a nice hot ham or cappocola, large pepperoni, sopressata
baked in the oven
and then 4 tomato slices bedded into the melted cheese
then sliced onion, shredded lettuce, banana peppers or peppercinnis. and a drizzle of extra virgin olive oil and a bottle of orange crush that's what i like it's a Saturday thing

Answer 7

Ham casserole, ingredients, small pieces of chopped ham, chopped onions, chopped broccoli, cream of mushroom soup, Swiss cheese, and egg noodles. cook the egg noodles while the noodles are cooking mix the broccoli, ham and onions together, when the noodles are done drain and rinse them, stir in with the broccoli,ha, and onions and mix the cream of mushroom soup with it, add a layer into a casserole dish and layer with Swiss cheese, and add another layer of the soup mixture and layer with more cheese continue till its all gone put in oven back at 350 for 30 Min's and remove from oven..its Delicious

Answer 8

Lobster Thermadore with Baked Alaskan for dessert.

Answer 9

Alaskan King Crab Legs!!!

Or Japanese Hibachi

Answer 10

Sushi