Who invented the lobster roll
20 foreign dishes you should try at least once in your life
Do you like to eat? If the answer to this question is (and it will be!) Then there are dishes that you must try at least once in your life. From the most classic or the most original, we have selected 20 for you. Whether you love sweet or salty, there is something for everyone!
1. Fugu- Sashimi in Japan
We'll start strong with this one poisonous fish that the Japanese love. Be careful, however, because if it is poorly prepared, death is certain: its body contains tetrodotoxin, a deadly poison that causes respiratory failure. Make sure the cook is safe when you consume it.
Also allowed in Japan only restaurants that employ a carefully trained chef use them . The method to apply? Throw the fish while it is still alive, being careful not to touch the liver, intestines, and gonads (reproductive organs) as there is poison there. Once this operation has been carefully performed, your meat will be perfectly edible.
Mostly in Sashimi (its meat, a bit sweet, fibrous, it is advisable to eat the fugu in thin slices), however, you have to state the price for it: a plate of sashimi can reach 60 euros.
Can also be used in soup ( Chirinabe ) to be eaten. This famous fish even has its own day on February 9th in Japan.
2. Poutine in Canada
Crispy french fries with cream cheese and brown sauce (made from beef fat): It's a must-eat dish when in Quebec! A treat for your taste buds and whatever should please your stomach. On the other hand, it is your thighs that will thank you less since the poutine is a bombshell.
The cheese in the grain, you know? In Canada it is also called "Skouik-Skouik" cheese because it makes noises when you chew it. It's actually fresh cheddar cheese that hasn't been pressed.
Sometimes with minced meat or sausages (for those who are really hungry), the poutine is served just as well in chip shops as it is in food trucks, but also in fast food restaurants or restaurants (especially with foie gras).
3. Sabayon in Italy
Originally from the Italian province of Reggio Emilia, the zabaglione which means "to foam" in an old regional dialect, invented by Giovanni Baglioni, a captain who ordered his soldiers to bring food. This last income with a meager booty (eggs, honey, white wine and aromatic herbs) he then hurried to prepare a soup with these ingredients. This is how Sabayon was born, and in a totally unforeseen way!
Although their recipe seems simple, it does take some control : Cooking egg yolks whipped with the selected alcohol requires special care, as it must be done at low temperatures without exceeding 65 ° C.
Now served all over the world, this sweet cream can also be made with amaretto, Grand Marnier, or even champagne. Note that today sabayon is not only consumed for dessert and is available in salty form. For example, it is advisable to prepare it with oysters and champagne.
4. The duck in the pekinoise
Crunchy skin and soft meat : These are the characteristics of this dish, whose reputation is unsurpassed. Achieving perfection requires careful preparation, but also a great experience from the chef who prepares it.
Once poultry is plucked, an incision is made so that air can be blown in to allow the skin to separate from the meat. It is then dipped in boiling water and dried. Then the painting stage intervenes: the latter is prepared with honey, soy sauce, rice wine and a mixture of spices. After drying, the duck is poured again and baked in an open stone oven.
Traditionally, duck is served in small wheat pancakes which also includes cucumber and onion pieces, as well as a brown sauce made from plum and soy sauce.
This dish appeared in 15. Century in the city of Nanjing, found recognition three centuries later in Beijing, where the duck was so famous for its quality.
5. The Balut On the Philippines
Sensitive souls abstain only the bravest dare to try this Southeast Asian specialty ... A Fetus of duck, chicken, or duck . It can be seen that an egg has been fertilized and incubated for 18 days, which is then boiled.
So on the menu there is a shell that contains an almost fully developed embryo. When you put it in your mouth, you will clearly see its head, body, beak, legs, and sometimes even some feathers.
Recognized as a powerful aphrodisiac, filled with protein and low in calories, it is widely valued in street markets. To try it, nothing simpler: with salt and pepper, sometimes lemon juice, it is consumed in one bite and swallowed all at once.
6. That Pho Pho in Vietnam
This soup, the country's national dish, is one beef broth (cooked for at least 8 hours) made from beef, rice noodles and herbs. Traditionally consumed during breakfast, it is now all day.
Very aromatic, thanks to spices like cinnamon, anise and cardamom, and present everywhere on the street. This dish draws its influences into French cuisine (Vietnam was part of French Indochina) as it borrows its name from the pot with a hexagonal fire.
The locals are extremely popular with Vietnamese, all generations and social classes and consume it not only for eating, but also to relax and enjoy a pleasant meal.
There is also a version of this chicken soup, made since 1940, when meat was scarce, at the time of the Japanese invasion.
7. The Lobster rolls from Maine (USA)
A passage in this state of the northeast is the opportunity to try lobster in all its forms, as this crab is abundantly fished.
This is a typical dish Fast food deluxe version: a bread similar to that of the hot dog except that it does not contain sausage, but pieces of cold lobster , seasoned with a mixture of mayonnaise. It usually comes with little French fries eaten, very thin and ultra-crispy fries.
You can imagine this sandwich has a price as it costs around $ 20. The top Enjoy it in front of the Atlantic!
8. The macaroons in Paris
Gourmets who consist of a biscuit made with almond powder, egg white and sugar do not come from France, as many believe, but from Italy (Venice, precisely, "Macarone" means "fine dough" in the Venetian language.
Today a French specialty, thanks to Catherine de Medici and her marriage to the Duke of Orleans, later King of France, the Parisian version with ganache between the two biscuit bowls is the most famous in the world.
When the great classics such as vanilla, chocolate or caramel are a great success, the big bakery brands play the card of originality and offer new flavors such as orange-anise, banana-caramel, truffle, white hazelnut or pepper with pink berries.
9. The Durian in Thailand
A smell similar to that of a cheese whose expiration date would be exceeded by a few weeks ... Would you like to eat such a fruit? Probably not! In Southeast Asia, where it comes from, the durian is popular!
It is easily available in the markets of Thailand, but also in Indonesia, Malaysia or Singapore and is recognizable thanks to its egg-shaped shape and numerous spikes. Still, it is not uncommon to find signs that this is the case in public places and consumption of durian is strictly prohibited as its smell is disgusting.
With its creamy and greasy texture, the fruit is special valued for their work against headaches, but also for making sleep easier . Nevertheless, it is better not to abuse it: very caloric, it is also dangerous for people with sensitive intestines, as well as for pregnant women.
10. The Currywurst in Germany
Sausage, curry and tomato sauce ... It's that easy! This is not haute cuisine, but everyone in Berlin loves it Currywurst . If you go there you cannot miss this very popular snack because of its value for money.
Its origin remains mysterious: Nobody really knows who invented it. One of the hypotheses was that of Herta Heuwer, who suggested this iconic dish in her West Berlin snack bar back in 1949, or the rumor that it was created with the British soldiers' tomato sauce and Worcestershire sauce. during the blockade of Berlin by Russian troops.
A real institution ( 800 million servings are consumed in Germany every year ), the Has currywurst even its own museum in Berlin. What do you discover in particular that several songs are dedicated to him!
11. Oriental pastries in Morocco
Sweet, colorful, fragrant ... they are a real treat and even more divine when served with a mint tea. Consists of honey, cinnamon, orange blossom, almonds ... these sweets accompany every moment of life, the saddest as the happiest.
The most famous pastry is undoubtedly the horn of the gazelle whose shape is made from small croissants filled with marzipan and covered with fine sand paste scented with orange blossom. It is part of Moroccan heritage and is popular all over the world. She was born in Fez: if you visit this city, we recommend that you try it in the medina.
When they come out of the oven, they should be lightly browned. Cooked too much, they are perceived as missing: in Morocco it is even perceived as an insult to women.
In Darija, the Moroccan vocabulary, "Horn of Gazelle" is actually translated as "Peg of Gazelle". The reason for this? Previously, Moroccan women dressed in traditional djellaba, hiding their faces and bodies up to their ankles. Since it was the only part visible to men, they took great care to keep it clean, smooth, and white. It is therefore their knuckles that the men called gazelle horns.
12. The Churrasco in Brasil
The most typical meal in the country, with the famous one Feijoada is consumed by all social classes. But what is Churrasco ? It's just a BBQ evening where Brazilian families can meet almost every Sunday. The Picanha , a meat that comes from a breed of black ox bred in the south of the country, is often the most valued.
The basic rule for preparation? Use charcoal so that it has a good wood taste. Using a churrasqueira, an electrical system, is (almost) synonymous with sin.
The pieces seasoned with coarse salt are very often served with a hot sauce made from red pepper, white wine, olive oil and vinegar.
There are numerous churrascarias in big cities: the waiters walk around tables with huge skewers to place slices of meat for guests at will.
13. The Dal in India
Unmistakable smells and a farandole of colorful spices ... Indian cuisine makes it irrevocably possible to escape! Among the dishes that are a classic in the country is the Dal (or Dahl ): This one A dish made from legumes, rich in protein and vitamins, is ideal for vegetarians who make up a third of the Indian population.
Often eaten with rice, it can also be eaten with Be nans , a dish that is much more than a food because it is often used as a dish in a nation where one often eats with one's fingers. Generally it is also called with a dairy Raita served.
The recipe of the dal varies from region to region, and each family has its own version that is passed down from generation to generation.
14. That Pastel by Nata in Portugal
Flan with puff pastry, all sprinkled with cinnamon ... Appetizing, isn't it? Granted, it's not the best if you're on a diet, but these little Portuguese pastries are well worth the detour!
Her secret recipe was invented by nuns : Considered too sensitive for farm work, they spent their day in the kitchen, especially preparing many recipes from eggs laid by their chickens.
The pastel draws many tourists to Belém, the district of Lisbon where it was born, although today it can be found in all cafes and bakeries in the Portuguese capital or even across the country.
>> You might also be interested in this article : 9 Portuguese dishes to discover and enjoy
15. Ceviche in Peru
This dish consists of marinated raw fish and seems easy to achieve. Even so, the preparation of its marinade should be made from lime and Chicha (fermented liquid from corn) and the spices from garlic, coriander and paprika, which stimulate the palate, are not neglected incomparable flavors.
Usually served with avocado, sweet potatoes, or corn, the origin of ceviche is controversial. Regarding the hypotheses related to his appearance: His name would be a declination of the Arabic word Sibech, which means "sour food".
Traditionally made with grouper, the dish is available at will and today we can find some with tuna or seafood . Some chefs don't hesitate to revisit their marinade by replacing the lime with grapefruit or orange. A real star in Peru, ceviche even has its own official day, June 28, and has been a heritage site since 2004.
16. The Cuy in Peru
That means in French Guinea pig ! If it is absolutely unthinkable to consume in our latitudes, it is not in the central Andes, where its name refers to its squeak. Its taste, which is close to that of rabbit, is valued by the Peruvians as they devour more than 60 million people every year .
It is usually abundant on large occasions (stew or fried). It is known to be high in protein and, most importantly, lower in fat than chicken or pork.
The animal has other virtues as traditional Peruvian healers use it to diagnose disease by circulating it over the affected person before sifting the poor animal's bowels to determine the origin of evil
17. shell soup in the state of New England (USA)
Literally a clam soup. These Soup that contains mussels, potatoes, vegetable juice and cream , is sometimes served with a bacon or tomato version and topped with crackers.
Originally it was a dish for men who worked on boats. Before it became popular in the US, it is now consumed on the east side and west.
The special thing about this soup is that it is often served in a bowl ... made from leavened bread! The latter, soaked in soup, is so delicious.
18. The pastrami sandwich in New York (United States)
Jewish specialty that comes from the 19. The 17th century was born in Central Europe (especially Romania) before being imported into the United States (and knowing its heyday) by Jewish migrants.
Well-stocked sandwich that can serve as a dish is consumed on the streets of New York, but is also often on the menu Delicacies , also Called deli , translated into French, translated into French by "Restaurant Catering".
Pastrami, a piece of smoked beef brisket soaked in brine is enclosed between two slices of bread coated with mustard and is traditionally served with white cabbage and cucumber.
The most famous eatery to try? At Katz Delicatessen in the Lower East Side neighborhood. A place made famous by the movie "When Harry meets Sally" where the two characters eat ... a pastrami sandwich! The latter is worth it: lines are often formed on the sidewalk to access the restaurant and the waiting time can be counted in hours.
19. Cronut in New York (United States)
The culinary escapade continues in the city that never sleeps, but the sweet ray this time! Place in cronut, this cake will become a truly global phenomenon in 2013. On his initiative, the Frenchman Dominique Ansel opened his bakery in the Soho district two years earlier.
Cronut is actually a culinary UFO: a puff pastry similar to that of a French croissant, the shape of which resembles that of an American donut . The whole thing is fried before it is filled with cream and decorated with a glaze. As a result, there were huge files outside the French pastry shop, people cruising for hours, and many disappointed people who had traveled hundreds of kilometers to come home empty-handed.
Buying a Cronut is a real adventure: only 250 are made per day, which is well below demand. Cronut even has its own black market for its success: offered for $ 5, it can resell up to $ 40.
20. The Haggis In scotland
With this dish, it's all or nothing: we love it or we hate it! It is a real facility in its home country and consists of a mutton breast, which is cooked in broth and consists of cut offal (heart, liver, lungs) mixed with onions, spices and oatmeal . The dish is presented with a sauce made from mutton fat and oatmeal and is usually accompanied by mashed potatoes.
If the first bite can surprise the Scots, they're insane, even until breakfast. They remain vague about their origins. Some people think that "haggis" is derived from the Swedish words "hagga" and Icelandic "hoggva", which means "hacked": its history could be related to the Vikings.
Absolutely unlikely but true, the haggis is also the star of some Scottish sports competitions . Standing on a barrel, the athletes face the challenge of throwing weight ... but replacing it with the famous body made from stuffed sheep that weighs 500 grams. The current world record has been held since 2011 by Lorne Coltart (then 19 years old) with a throw of 66 meters.
Note that vegetarians can also enjoy this dish as there is a version with lentils.
- Why are most of the cars colored in silver
- How do you say Bruch in German?
- How was your NTSE 2020
- Is Marcus Rashford overrated 1
- Can we write 0 0 00
- What is a single grain scotch whiskey
- What is the KeyCorp company selling
- How old are second graders
- Which stocks do you currently see
- How do you defeat a guerrilla
- How to use the word meaning
- Is it embarrassing to be single?
- What's the point of cowboy boots
- What exactly is the goal of Gerrymandering
- Who was the first chairman of the IOC
- What is the etymology of the monad
- Regret going to NSIT
- Why is the sun colored red
- What is the future of book publishing
- Child adoption pays off well
- Can an economic bubble be stable
- How can extraterrestrials undertake interstellar journeys
- What influences career counseling
- How strict is Cornell engineering