Your Favourite Three Cuisines
Nov 26, 20, 11:44 am
#1
formerly known as Tad's Broiled Steaks
Original Poster
Join Date: Jun 2004
Posts: 6,401
Your Favourite Three Cuisines
Hi everyone,
Yes, I deliberately left the title broad...feel free to nominate an entire country/self-governing landmass, a specific region, or a little from both columns.
Defend your choices if you'd like, but I'm creating this primarily to hear suggestions for future travels.
To start, my top three (based solely on places visited, and in no particular order) are:
-Mexico
-Japan
-Turkey
Regionally, I would say:
-Manado, Indonesia (spicy, smoked seafood)
-Oaxaca, Mexico (just about everything thus far)
-Hunan, China (spicy; ample vegetables and seafood)
---
Which are your favourites?
Yes, I deliberately left the title broad...feel free to nominate an entire country/self-governing landmass, a specific region, or a little from both columns.
Defend your choices if you'd like, but I'm creating this primarily to hear suggestions for future travels.
To start, my top three (based solely on places visited, and in no particular order) are:
-Mexico
-Japan
-Turkey
Regionally, I would say:
-Manado, Indonesia (spicy, smoked seafood)
-Oaxaca, Mexico (just about everything thus far)
-Hunan, China (spicy; ample vegetables and seafood)
---
Which are your favourites?
Nov 26, 20, 12:16 pm
#2
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 25,945
Italian
”chinese” (best on USA soil for me)
oh smeg I like everything. Or rather I like stuff from everywhere I’ve tried. Only stuff I won’t re-eat is mayonnaise based sauces and live drunken shrimps. And I’m not going to ever try horse or dog.
”chinese” (best on USA soil for me)
oh smeg I like everything. Or rather I like stuff from everywhere I’ve tried. Only stuff I won’t re-eat is mayonnaise based sauces and live drunken shrimps. And I’m not going to ever try horse or dog.
Nov 26, 20, 12:18 pm
#3
formerly known as Tad's Broiled Steaks
Original Poster
Join Date: Jun 2004
Posts: 6,401
Those mayo-based sauces are quite popular in East Asia!
Nov 26, 20, 12:26 pm
#4
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 25,945
Nov 26, 20, 1:18 pm
#7
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 25,945
Nov 26, 20, 1:27 pm
#8
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,517
Nov 26, 20, 3:05 pm
#11
Join Date: Oct 2002
Location: SFO
Programs: AY Plat, LH FTL
Posts: 7,212
Italian
Mexican
Greek
I feel bad leaving French off the list, and French country cooking will always have a special place in my heart and stomach, but after our last few visits to Italy, I think I prefer Italian food and wine
Mexican
Greek
I feel bad leaving French off the list, and French country cooking will always have a special place in my heart and stomach, but after our last few visits to Italy, I think I prefer Italian food and wine
Nov 26, 20, 5:18 pm
#14
Join Date: Dec 2006
Location: Enroute to ? & likely flying in ' A ':)
Programs: TPPS, UA, EK ...; Marriott BONVOY , HH, GP, GC..
Posts: 4,160
Decisions , decisions , decisions .. 😋
French
Peranakan
Where do I place grass fed beef / steak , mash & ice cream ?
?? Ireland , New Zealand , USA - Colorado , Texas , Vermont , Wyoming ?? !!
The edit ( s ) will come likely right through this unusual 2020 weekend - Thanksgiving for quite a number reading this
French
Peranakan
Where do I place grass fed beef / steak , mash & ice cream ?
?? Ireland , New Zealand , USA - Colorado , Texas , Vermont , Wyoming ?? !!
The edit ( s ) will come likely right through this unusual 2020 weekend - Thanksgiving for quite a number reading this
Nov 26, 20, 5:22 pm
#15
formerly known as Tad's Broiled Steaks
Original Poster
Join Date: Jun 2004
Posts: 6,401
Which part of the US?
One of my friends recently moved to KCMO...could you recommend any recent bbq openings? I told him about Arthur Bryant's, but beyond that, no ideas. Cheers!
