What’s your favorite food from your own culture?

What’s your favorite food from your own culture?

What do you think?

40 Comments

Leave a Reply
  1. Gonna act like I’m not generic American for the interest of being interesting. 3/4 of my grandparents were Polish immigrants. People seem to have this idea that Poles eat a lot of pierogi. Like it’s our mainstay. I never ate a pieróg growing up. I never even heard of it until my parents got the frozen brand.

    Which is, by the way, what you call a singular dumpling. Please don’t call them “pierogies.” Pierogi is already plural. It’s like saying “raviolies” or “spaghetties” to a Polish speaker. If you’re going to eat just one, it’s a pieróg, (py’er-ook) and also you’re a weird freak, (who the hell eats only one?)

    We ate bigos. That is the classic Polish dish. It was so worked into my family’s culture that when my grandfather died, we asked the funeral home where his service was held that that they made it special for us. Poles eat bigos, we maybe eat pierogi around Easter if you your baba is so committed. But bigos is the real thing. It’s basically a pork/sausage stew with sauerkraut. It’s been ubiquitous at every family gathering I’ve ever had since time immemorable. It is total family. I can’t imagine a gathering without it.

    And yes, it is more of a thing since my family comes from Pomorze. So is our food. But Bigos is pretty universally Polish.

  2. Haggis is delicious but gets a bad rep because of what it’s made of. Honestly it’s probably better for you than the crap they put in sausages.

    The best advice I can give someone trying it for the first time is to avoid fish & chip shops, they’ll do a sort of battered haggis which is still good, but not really how it’s best served.

    Your best bet if you aren’t going to cook it yourself is to go to a decent restaurant or a nice pub and get the proper dish – haggis, neaps (turnip) and tatties (mashed potatoes) served with a whisky or onion sauce.

    Even better, if you’re in the right place you might be able to order a dish called Highland Chicken, which is chicken stuffed with haggis, and wrapped in bacon. Delightful!

  3. There’s this one dish I’ve had since I was a kid and it’s been adapted to quite a few cultures (3 that I found and I happen to be two of them) and everyone has their own way of serving it. My family on my mother’s side has called them “cheese noodles” for four generations now. The most prominent ingredients are rotini pasta, cottage cheese, and browned butter. I’ve looked up different recipes and depending on the chef, there’s different noodles, butter, spices, and sometimes even the cottage cheese is optional.

  4. Stampers! It’s basically mashed potatoes but made with buttermilk. You serve it with cheese (preferably one that melts really well), hard-boiled egg and you pour molten butter over the whole thing. Perfect for those colder days.

Leave a Reply