Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Ethnic Foods?

I remember fixing a dish for a "Mexican/South American" potluck dinner.
They told me I almost killed them with the heat from a dish fixed at "normal" New Mexican red
level of "Mecxican" food.

I always wonder how watered down/changed American versions of ethnic foods really are.
Thai is one that I really see a difference, when they open it may well be spicy and hot and going back later are closed or Americanized to meet the tasted buds of the local populace.


I think "authentic" ethnic depends on a fairly sizable local ethnic population to keep the doors open.
I think back to a class I took in the LA area and one of the folks offered to take us to an authentic ethnic place. A couple of the folks could not use chopsticks and the restaurant had a difficult time finding utensils for them to eat with.

Having grown up eating "Mexican" food, as prepared by Mexicans, father and mother, I can tell you that not all "Mexican" food is hot. Much of it is spicy but not necessarily flaming hot. I have found that much of what I call "Gringo" food is made a lot hotter than Mexicans would fix it. Do Mexican have some hot foods absolutely but chili is more often used as a spice not to test the toughness of your mouth, tongue and palate. Lived in NM for 10+ years and do remember some dishes being fairly hot but never encountered any dishes that would particularly set me back.

Like every food in America, every chest thumping idiot decides that if xxxx food is
known for using XXX spice, mine will have more!

That's why you get sausage dominated by sage.
Pumpkin pie that tastes like spices. (Hell p-pie spice has become a taste)
Apple pie where you can't taste apples........

I’m up for anything ethnic. I’ve travelled a bit and always make a point of trying to eat where and what the locals eat. I’ve never been disappointed.

Current wife is Ukrainian and I love the food. But dated a Vietnamese woman for a year and many times had their home cooking. It’s still my favourite food and if I’m on the road and have time I’ll try to look up a Vietnamese restaurant.

Never met that soupy stuff. The traditional way or serving polenta is it has to be thick enough when dumped in the middle of the table on a cotton towel that it holds it shape. You slice or spoon off how much you want, spread it out, spread some butter on it an then top with a marinaro sauce which usually had pheasant, rabbit or squirrel in .Some times all three.

Worse case of food poisoning I ever had was from a Italian sausage sandwich in a restaurant in Las Vegas. I think it was called the Bootlegger .

Now days I am more of a fan of Mexican food

Remsen,

My old hunting pard shows me his Russian G Grandmother’s chicken soup recipe. Old weathered and faded piece of paper. Scribbled in faint pencil,

Step #1

First you steal a chicken..........

😉