Blinis with osetra caviar and sour cream. But I'll settle for plain old lumpfish caviar. It's really all about the blinis.

It would have to go along with some particulars, but I’ll join amylou in fondue. bread and vegetables with cheese, meat and oil, fruit and chocolate.

I also love a meal from the Japanese restaurant a couple of blocks away. The staff is all from Japan, and some of the clientele is, too, so I suspect it is pretty authentic.

I've had Peking duck in Beijing. OMG, it's sooo good.

I didn't even think about Japanese because I grew up eating it. Not very foreign to me since my mom was Japanese.

I do have a question, though, was watching this man make Blinis but they seem to be made the exact way I've made crepes. Only I don't let mine get that brown. What is the difference between the two?

Kathsgrdn - I'm with you on the Jagerschnitzel! DH worked on a NATO project for many years and we traveled and lived in Europe. When he had meetings at the airbase in Ramstein, Germany we would stay at the Ramsteiner Hof and ordered Jagerschnitzel when we ate there. it was a small inn of sorts. We could always hear the chef pounding the meat for our meal. It was served with spaetzel and a green salad.

I think they're the same. I like crepes, too. My husband likes buckwheat crepes because he spent a year in Brittany when he was young, and apparently that was the local style. There used to be a place we went for them where the chef would make crepes with strawberries and he would add a dash of pepper. They were sublime.

I had really good green curry last week. I love Thai food.

I spent three weeks in Shanghai on business, but the only food that sticks out is the stuff I didn't like.

Tandoori prawns done in a real clay tandoor.

Cochinita Pibil from Yucatán, Mexico. Every time I make this dish, it reminds me of being in Mérida. For me, the Yucatán has the best food in Mexico, and I prefer it to all other foreign foods that I've had.

I grew up eating Tex-Mex and Cajun food, and so most Mexican food does not seem foreign to me, and Cajun food seems like normal, everyday food to me.

My favorite foods are seafood, crayfish, and alligator.

Dim sum for me.

I grew up with French, German, and Italian food as staples in the house, so not foreign at all to me. Raclette and fondue are staples when we ski.

Jupidupi, I had savory Bretonne crepes for lunch today. If you try making them, use a recipe that calls for all buckwheat. Made with ham, cheese and an egg on top with a salad on the side and a glass of cider they are the perfect lunch for me.

They are very easy to make.

Kaths, many years ago I was in an Alliance Française chapter, and one evening a bunch of us, a multi-ethnic group, were making dinner together. It wasn’t a ”make a dish from your culture”, just kind of a potluck. Anyway, Paul who happened to be French was making crêpes, and one by one the Chinese fellow, the German gal, the Swede (me), and so on, remarked how we all knew the same thing, a thin pancake dish either sweet or savory. We allowed the Texan in the group to submit tortillas, because we were all living in Texas and liked tortillas lol.

I do have a question, though, was watching this man make Blinis but they seem to be made the exact way I've made crepes. Only I don't let mine get that brown. What is the difference between the two?

My grandparents made blini with a buckwheat yeast dough, they were thicker than crepes.

Any Thai food with curry.

Lechon Manok from Ang Lechon Manok in Manila. I've tried to duplicate it a few times but it's never turned out the same. Can't get the seasoning right.

If I had to pick an ethnicity, I would say Japanese, but if I had to pick a single specific food, it would be a rich, savory congee.

Cabo San Lucas, cheese, like cottage cheese, enchiladas with Mole sauce. Or...shredded beef chumaca burritos (has peas & veggies in it). Shredded beef topped nachos. I like the oriental beef strips, sauce & hot peppers over rice. When cooking for myself it's green chili, made as a stew.

Mexican/Central American -- especially sopes, picaditas, and pupusas. We have quite a few restaurants opened by immigrants from Mexico and El Salvador and their food is fresh with excellent deep flavors.

I also love a good Thai curry but can't find it locally. So when DH and I travel outside our area, I look first for well-rated Thai restaurants.

vgkg, I'm old enough to remember when pizza sure seemed exotic in my very unsophisticated neighborhood -- lol!

I'm so unadventurous when it comes to eating. I've only eaten in a Japanese restaurant once, an Indian one 3 times, once for Thai, rarely for Chinese and maybe Mexican 5 times and a couple of times Turkish. If we seek out ethnic food (I don't consider Italian ethnic as it's so ubiquitous and where we most often eat), it would be for Polish/Hungarian cooking as it reminds us of our grandparents. But then again, those are often disappointing as they don't taste like Gramma's.

Of ethnic food I've eaten, I really enjoy samosas.

My Pizza post was an attempt a humor of course, but it is a fav depending on the restaurant. I pretty much like all foreign dishes, but I'd place Greek food at the top of the list and Indian food at the bottom (not a big fan of curry). I love em' all, although I could do without the transparent jelly-like noodles and/or squid in certain Thai dishes.

I'm not entirely convinced it is foreign but I really like egg foo young. There is a dearth of Chinese restaurants where I live and the few that do seem to omit this eggy delight. I make my own.

There used to be a Russian restaurant that I loved and I miss everything on their menu - borscht, chicken Kiev, blinis, piroshkis, etc. And I love anything Greek as well!

Chicken paprikash with nokedli. I also like mushroom maatar and other Indian dishes.

My favorites would be any type of Thai food (which I make occasionally) and either Peking or Balinese Duck (which I've never tried to make, but have enjoyed during frequent travels in Asia).

I have several: Spanish potato tortas, and quince paste with manchego cheese; Stoofvlees (Belgian beef stew); the pancit that my Filipina co-worker made; lamb korma from a nearby India restaurant; the mutton stew that I had in Navajo land was also really good.

I would say Mexican/New Mexican foods ( posole, especially), but since I’ve lived here for so long, it’s not foreign to me anymore. Just flat out delicious😂. So, I would have to say Armenian shish kebob. I actually have the recipe and used to make it a lot before we pretty much stopped eating beef. But, it is absolutely delicious!

We are lucky to have five outstanding Thai restaurants in our area, one a mile away. I could eat it every night. We also have a great Chinese place a few miles away which has been here for at least 30 years. Reasonable, run by the same people, and always good. Enormous shrimp and scallops in the dish I always get.

Too many "favorites" and beloved food types to pick out just one. It's anything and everything for us. We eat ethnic food frequently and benefit from being in an area with a wide diversity of good choices.

Two notes - at least in my area, Mexican and Chinese food of all regions (and Americanized versions) have been deeply embedded in our regional culture here since forever. Neither is viewed by most as being either foreign or exotic - more so as being very indigenous in a way.

Second, also in my area, only the very top tier sushi and other Japanese restaurants are likely to have Japanese chefs or owners. Most of them are Korean owned and operated. Reason being - immigration to the US from Japan is well below levels of prior years and many who do immigrate are educated rather than working class types who are more likely to go into the restaurant business.

Any vegetarian Thai dish known to man. Yum!!! Love them all....

There are several different Thai restaurants which are all my "favorite", and each restaurant excels at a different dish. So good.

Interesting discussion. If it comes to cuisines rather than individual dishes, I very much prefer Mediterranean and some of the Asian cuisines to central and eastern European ones. Just my preference, not a judgment call, BTW. Italian is my top European choice, whether it's from the North or the south, and Turkish is my favorite Middle Eastern food.  I also really love the "frontier food" of India and Pakistan, and of course a good tandoor.I love the milder curries but some of the southern ones are bit too hot for me.  Thai food is probably at the top of my Asian list (we have a good Thai restaurant about a three minute walk away from our house, and four more within a kilometre). Being from BC, I grew up on Cantonese food:  the arrival of other Chinese cuisines, especially Szechuan, was an eye opener. I still don't know much about some of those other Chinese cuisines. Vietnamese food is also near the top of my list, as is Japanese. I'm less familiar with other Asian cuisines.  I like Mexican style food, but I suspect what I get here in Aus is a fairly Americanized version, whereas the Asian, Greek, Turkish and Italian cuisines are the real thing.

Since I am of German-Swiss heritage although both sides emigrated over 300 years ago, that was the food I grew up eating. You would think that over 300 years later they would maybe have branched out to other cuisines. As a result, I have never eaten German cuisine since I left my parent's home. Hate it!

Well, I am making a dish that was similar to one of the ones on a Russian video I saw. Her's was mushrooms in a sour cream, oniony, cheesy sauce and with pasta mixed in. Mine is chicken thighs (because they were thawing in the fridge for something), no cheese but everything else except the pasta, and will eat it over rice (because I had left over from breakfast this morning). After I fried up the chicken in my huge cast iron skillet, I put them in the oven to finish cooking but by the time I made the mushroom/onion/sour cream sauce, the chicken still wasn't cooked through. So, I cut the chicken into large pieces and put it down in mushroom sauce and put the skillet into the oven. I'm hoping the sauce doesn't dry up too much.

Not sure it's going to be super good as all I had to put in it was oregano. I wanted parsley, sage, or thyme but for some reason I have none of those. I think when I cleaned my cupboards out of old spices this summer, I threw out all the super old stuff and they may have been too old.

That sounds good. Try putting a splash of sherry or marsala in it to push it in a Stroganoff direction.

>>Lucille wrote: My grandparents made blini with a buckwheat yeast dough, they were thicker than crepes.<<

The traditional blini were all buckwheat; so either yeast would be added, or a sourdough mash (starter) was used, as buckwheat has no gluten. It's related to rhubarb, not wheat, despite the name.

These days, most recipes use half wheat flour, half buckwheat - some don't use any buckwheat at all - so a couple of stiffly beaten egg whites is sufficient to add some "lift" to the dough, if you don't want to use yeast or sourdough starter.

jupidupi, I'm with you on the caviar, although my favorite is Sevruga. Hard to find these days, though, so Osetra's the usual fallback. Like you, my spouse just wants the blini, LOL.

Now that I think about it, my very favorite foreign food WAS pizza. It was in Ollantaytambo, Peru. The woman who owned the place was Greek, and she said that she had trouble with tradional pizza dough at that altitude, so she used a filo dough. It had a nice sauce and cheese, but what put it over the top for me were slices a of something she called "tree tomatoes." A bit sweet with a more complex flavor than regular tomatoes.

I am not very adventuresome about food. I have been to Mexico but I don't remember very much about the food we ate there. We went to Mexico with a guy who worked for Jody. He took us out to eat, and ordered rare steak for me, because he knew that was how I liked it, but the steak looked and tasted like it was on the verge of spoiling. It was a little restaurant he stopped at on the way to Guadalajara. I ate it though, because I didn't want to make Anjel feel bad about it.

In Guadalajara, I ate some potato chips that an older lady was frying in a little pot on the sidewalk. They were so good. And I washed it down with some of the fruit punch that the street vendors sell. I have a cast iron stomach, so I didn't get sick from the steak and the punch.

I like Mexican food best...or Tex Mex. There used to be place near the coast, Mely's, that had the best tamales. They were big and the meat in them was shredded, not minced up. They also had good sopa poblano. My daughter and I used to eat there every chance we got. I think she had tried everything on the menu, but I always stuck to my favorites.

I would like to make tamales, and one of these days if I ever get caught up on everything here, I will give it a try. Until then, I have found someone that makes and sells tamales and I have ordered some.

Elmer, I thought of doing that but apparently, I have none on hand, and can't go to a store at the moment. Waiting for covid test results right now.

I'm going to have to look at some recipe videos on blinis (crepes) with caviar. I love caviar and all the talk about them makes me want some. I may have to make a trip to Costco after I'm healthy again.

Traditional Russian Blini are not crepes. They are more of a spongy pancake containing yeast. Often they are made of buckwheat. They can be quite thick and as a child I remember them being smaller than a traditional western pancake.. They are usually served with sour cream, butter tvorog (acurd cheese traditionally made of sour milk) and caviar. Blinz are crepelike. My Russian Godmother used to throw blini parties. I believe it was to celebrate the coming of spring. May have had a religious connection but I don't really know.

Edited to add I did not see Lucille's post earlier. But we got it right. :-)

I grew up eating a mix of Russian, Ukraine, Polish and German foods. Just as with food in the US, there are many regional differences and interpretation of what make a proper whatever.

Since my area is highly diversified in the availability of ethnic food it's hard to pick a favorite. Mexican and Greek would top my list, I think. I don't care for Tex Mex or Chinese American all that much.

Feel better soon, best wishes for a negative test.

We live in a diverse town. Lots of Dutch and Mexican decent also many Asian. Many authentic foods to choose from. I love Dutch pig in the blankets, Pea Soup, fat balls also curry dishes and Mexican refried beans and rice.

Pho,

Terilyn, I love Pho! Have only had it in this country, though.

I hardly ever have this but I love falafel (with the lettuce, sauce etc ) in pita. I love it as a fast food sandwich. There were a few places that even put a few fried potatos in it.

Heavenly

^ reminded me, and how could I have forgotten? Shawarma!

I did a traveling nurse assignment in Honolulu back in the 80s where I got turned on to Thai food. We would eat it 2 or 3 times a week. Curry, curry, and more curry. Don't forget the coconut milk. There was a restaurant, Keo's, not sure if it is still there. But all the celebs visiting the islands would go there. I bought their cookbook, and amazingly the dishes I made tasted the same. At that time, it was difficult to get the ingredients like lemon grass and curry paste, but they are widely available now.

Sleeperblues, do you think that Cookbook is still available? I've only tried Thai food a few times but loved it.

Lady di I found keos Thai food at thriftbooks.

https://www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwiEm43oxrf0AhXlKK0GHd7KCBoYABANGgJwdg&ae=2&dsh=1&agsac=5T7WXUMBhIw&cit=CkQKCAiAqIKNBhAEEjQAeeqWwxvr-JX2q2Vr9-lA3a3ApefPSEofEWIXZlkaLL7wZdtA7iE5ZIYcNZkG8o4TWziUGgLRIfD_BwE&ohost=www.google.com&cid=CAESQeD2XWpIPJ3NjcPB9DbKR1RWz6A4A6GxE-A_FkM5eQbAUWzEayjfun85l3UmkzDhNqlWNDNJ3QVJhNYdEY6iHg9u&sig=AOD64_2g8TvZqV_He9lk1mDbiANk7t_YCQ&ctype=5&q=&ved=2ahUKEwiZxYDoxrf0AhUUHzQIHVNKBk0Qwg96BAgBEBA&adurl=&ms=CoACNdXvS5qWsKaB4yw38qC_pQR4_m_8dghoZpawbPEX0JN42H_kO3t-DSxEyhLA6rE6vUNEVFbjCTcnQiAaueoRL-6u17DG366HW1tf7c9K74ff-o3HkKCANhvYWe6aB4EMPbQbpgH-rTWZy6s7s31UAbylzzgGFaB-feHXllOeJTFE_MUfDUIS_u8CUWLNI4jgzz0x9lL0enfk9yLxlAlOEL475UrD4JB9IKhrf9QDab25DAI7y3vFuksOuJKQ-Ad8WBBZremaTuZTvG7_B08cylgF4utwlBIoJPpusOrnDsGlMU3W9sv10yjZO7wXkqWqjWU0ysAGeIH8si-qBCpCrQqAAjgtSNe9ct08DnnUhnt2UbnQI6IRicxzxRsjvz2fXt9qFeA5dbxfAJbXg7Go-Hl4EojFWs3u2FueP1tfozEakBcLwyLzc9VKqJkiescc7yg_XBp7epALG_azR-gelMHTjXIqheEP1GJsrWi2AUrMH6Cxh2nnH7Y2DQc_2Jmoa7MNvHFxUHNhFLGfYoSPoXu-9b1nWBUFV0_8PC_lTvTyrH3qlwdv0vlQj0CIOYssqP5fyVV8Z-G8HGCvfsoms_obt4nUlowls54CWyesku9qJ4HDFJ9wg7HYHiVhjGZ4iykFPVQbnJC9MHQXv6GWEFixG0pamkv8oy0KVLMqlxw4FjQSEHsfl4Wdwq8HJQyZ-lXSqBM&dct=1

@yeonassky @sleeperblues Thanks for the book suggestion, I just ordered a copy. I am looking forward to trying some new Thai recipes.

I've been using "The Essential Thai Cookbook" by Chan Kit since my first trip to Thailand in the late 1990s. If anyone is interested, it can be found here - https://www.thriftbooks.com/w/the-essential-thai-cookbook_chan-kit/860690/?resultid=e13dd1a1-0d88-4d3f-aa23-2d793a2144d5#edition=5374420&idiq=9509727

We grow our own lemongrass and makrut (kaffir) limes/leaves which I use to make Thai green curry paste. I make a big batch and then freeze it in meal size portions. A can of coconut cream, plus a portion of the frozen paste with whatever meat and veg I have on hand, plus some jasmine rice, makes a quick and tasty mid week meal.

I hope you all like the recipes from Keo's book, let me know when you make something. Just read up on Keo's, which moved from the location I remember and is now closed.