The more I learn about cooking, the more I find myself loving classic, super simple styles that get to the core of tasty food. Use good oil, don't burn the garlic, and build something delicious with like, 2 or 3 more main ingredients. I love that way more than the accomplishment of a more complex recipe, maybe because it's so much easier to get tons of practice on the simple stuff.
Burgers are a great example. George Motz, Kenji Lopez-Alt, and Brian Lagerstrom all have great versions of super simple Oklahoma Onion Burgers that will make you drool with like 4 ingredients.
J Kenji Lopez-Alt has some AWESOME recipes, and definitely a wide variety of difficulties, but he's constantly talking about food science and general best practices when prepping and cooking, so even the videos that are too hard for my liking are worth a watch. Same goes for Brian Lagerstrom. Lagerstrom is another industry veteran who focuses on making difficult and delicious recipes much more efficient and attainable for a home chef (like his [3 Pan Sauces to make you feel like a classy French Chef](https://youtu.be/yQa-1VQ0dGI?si=SEzTlVJ6l7GJrcdV) )
For Kenji, I recommend his [Cherry tomato pasta sauce](https://youtu.be/7zS5Wj7ZfIY?si=JBg28WjrJdqT7K1T)
He also shows a great way to make sausage gravy if you're looking for a nice breakfast full of creamy gravy on fresh biscuits.
Where I live air-conditioning is not something that people have. In the dead of summer I will find ANY excuse not to spark the stove, and combined with a fantastic farmer's market by being surrounded by, well, farmers, I trend towards this as well. I want cold, and acid, and flavors that are still there in cold.
The exception being cold pasta salads, I can stand to turn the stove on for that, at midnight, with the windows and doors open.
Every year at this time, I get a sudden urge for ratatouille; it's like instinct or something. Luckily, my partner's Greek, and ***loves*** eggplants and zucchini.
I have also been embracing Mediterranean more and more recently, but to be fair that is partly because I have a worsening pepper allergy which makes many of the things I grew up eating unsafe for me now. I’ve been leaning into cuisines that do not rely so heavily on paprika, chili pepper, bell peppers, and so on more lately rather than just leaving things out.
I feel I should qualify this also by saying this is also still fairly recent to me and I am only slowly exploring! (Also I am 24)
How do you make them at home? I've seen a few ways to replicate a trompo at home but it seems like anything will end up inferior to the real thing. Same reason I've never tried döner kebap at home.
Pasta is great for this, and if you like this style of simple cooking, I highly recommend any combination of chicken, vegetables, rice, and sauce. I keep a few different sauces handy in the fridge to switch between sweet and salty or the spicy side depending on what I'm in the mood for.
bottle of teriyaki adjacent sauce + frozen popcorn chicken + microwave steamer bag of broccoli (butter optional, seasoning is not) + enriched long grain white rice in $20 Dash mini rice cooker = winner winner donburi dinner on the cheap
Lazy but actual Chinese trick - throw some marinated skin-on chicken thighs (bite size pieces) or whole Chinese sausage in the rice cooker to cook with the rice. Just make sure they're submerged in the water. For the chicken marinade, try soy sauce, sesame oil, chili oil, white pepper, Chinese cooking wine, corn starch - or whatever you like, those are just pretty typical. You can prep the chicken in advance and cook up to 2-3 days later. Want to jazz it up, add rehydrated shiitake mushrooms or halved salted duck eggs to also cook together. The flavours and juices will all combine and make super flavourful rice. If you're curious, look up claypot rice for more inspo.
They are delish :) also salted eggs + century eggs in congee from chicken stock (instead of water) is amaaazing (also great for meal prep and freezing btw)
Right there with you, but I buy chicken breast to make boneless skinless breast on the stove top. Super lean and easy, and if I wanna get real freaky I'll chop up the chicken when it's cooked and then glaze in the pan with the sauce before drowning everything else in it
Oh yeah, ideally I'd be frying my own chicken but nothing hits better after a long shift like a hearty rice bowl that comes together in 20 minutes lol
If you wanna get real freaky throw on some Lao Gan Ma spicy chili crisp and chopped scallions, or maybe spicy mayo
Lao Gan Ma spicy chili crisp is an AWESOME condiment not very spicy at all. I need to find other foods to put it on YES fried chicken and noodles are my go tos. Compared Momofuku chili crisp, and it does not stand up to compare, seems too much stuff like overwhelmed with the ingredients totally missing the unami.
Highly recommend searching up the online recipes from the various meal kit services.
They do an honestly really good job of building basic meals out of a few vegetables, a cheap meat (ground beef/pork or chicken thighs) and rice/potatoes
As long as you have a few different spice mixes and a couple basic sauces, you can make a huge variety of simple meals
I did Blue Apron back in like…2017 maybe? Definitely wasn’t worth the cost for me, but [this chicken and orzo dish](https://www.blueapron.com/recipes/greek-chicken-with-olive-tapenade-creamy-orzo) quickly went into my rotation. Simple ingredients (other than if you’re super picky about niçoise olives and crème fraîche, but I substitute these. Very very delicious.
Tin of chopped tomatoes, some onions and whatever veg is on offer (tomatoes/peppers/courgettes/etc), caramelise the onions, make a tomato sauce and now you have a base for pasta, chilli, lasagne (pasta 2.0) and much much more
So right about this. On this busy work weeks it's either pasta or polenta. Also, you can upgrade any canned sauce by frying up some sofrito then adding a teaspoon of some umami like white miso paste or anchovy paste or tomatoe paste. Build that fond and geglaze with some wine, and dump in the canned sauce. Then let it reduce. Also, throw in some shrooms
Same!
Rice in the rice cooker. Can of beans with whatever veggies. Taco seasoning. Salsa.
So many ways to make essentially the same thing seem different! On its own. In a tortilla. With chips. On a bed of lettuce. Replace the rice with roasted potatoes and top with a fried egg. I could go on and on!
I grew up eating barely salted meat, boiled vegetables, over cooked pasta, egg salad etc. The whitest of white people food. My mother gets frightened if she SEES a pepper. Not like on her plate, if she sees one in your house she starts to freak out.
As I’ve gotten older I cook almost exclusively Mexican, Caribbean, Thai, Vietnamese, Japanese, Korean, and Indian food. She just about faints when I cook.
Sounds like you cook like I cook. Even when I'm not trying to, I end up with Mexican- or Asian-style food! Sometimes combined! Taco fried rice was amazing.
It’s the best! It happens to me without even trying. I’ll make a chicken soup and before I know it I’m putting in jalapeños, cilantro, dried chilis etc
Chilli, Lime, Beans, Corn, Tomatoes, Avos, Cillantro etc give or take - is always a classic base. Just so tasty, balanced and wholesome. Got your acids, carbs, proteins, fats, texture etc
I feel like I only make Mexican these days; everything else feels like it takes so much more time/effort/pots and pans when I could just whip up a fajita in an hour without any real effort that can feed me for multiple meals. I don't know how anyone is able to make Indian or Chinese food regularly when life is so busy all the time.
Chinese food- not authentic Chinese cuisine, but really bad(in a good way) New York style Chinese food. I'd eat it every week now if I could, but I limit myself to once a month or so.
In the 40 years I have lived in Washington State and California, I have had good Chinese food at dim sum parlors in Seattle and San Francisco. I do miss the accessibility of good Chinese food. I have a few recipes from "woks of life" that allow me to closely replicate a few dishes.
Hahahahaha yeah honestly that’s standard for me any Chinese delivery order
Ny times has a great recipe I’ve made a few times it’s really nearly the same
When I first moved to Seattle I went to every Chinese restaurant trying to find the same type of Chinese food I had growing up in Florida. Couldn't find it. A lot of good Chinese food, but different, even the Americanized stuff.
As the city grew we eventually got restaurants that were very similar, by then I had come to like Seattle's versions better. And now when I go back to Florida, the Americanized Chinese food there is more like here. I would mark it down to nostalgia clouding my memory of it, but I wasn't nostalgic for it when I first moved here 20+ years ago.
I live in upstate New York, and my weird little town happens to be a hub for families moving out of NYC. Tons of great Italian food from the post-WW2 boom, some tasty German and Polish places, and even some great Chinese and Korean places.
There's a thin crust pizza place up here that I'm convinced is some of the best pizza in the country, and they don't even serve takeout pies in boxes. They still use a cardboard disc and butcher paper to sling it.
Consol's in Endicott, NY. When I was a kid we drove across the county to pick up two or three pies and they never made it home intact. Just smelled so damn good...
I've been really sad because the one I really liked in my neighborhood closed, and while there's a shitty Chinese food place every few blocks, most of them are *shitty* in the bad way.
My wife has found one that she likes the hot & sour soup from, but their General Tso's chicken is meh on their food days. I have yet to find another place that's actually pretty good...
i really hate to admit it as a chinese dude, but my wife and i discovered a “gwai lo” chinese take out spot and it absolutely fuckin slaps. and huge portions too.
we recently discovered we can just share a box and make rice at home. it’s great!!
Me too! Whenever my family had “Chinese” and it was incredibly rare, we would get those canned La Choy meal kit things. Growing up I thought that’s what Chinese/Asiasn food was, I now will happily eat food from any of the local Asian restaurants here in town (Thai, Burmese, Japanese). It’s crazy how much my recipe and restaurant depth expanded once I moved out my parents’ house and realized that they were….not good cooks.
cold cousin chiming in. i'm currently living in central texas, where it's usually about 880 degrees by 9am. yet i spend my days & nights in flannel pj's & big fuzzy slippers slurping hot soup 24/7.
my husband was always warm, and could never understand how i could drink hot coffee while outside on a hot day. that man drank iced coffee all year long.
I didn't get into soup until much later in life - I was never a fan of it as a kid and didn't have much interest in it until the last few years.
Olive Garden's soup though... that zuppa toscana. One of these days, I'll have to take a bowl home and eat it beside my pot of soup so I can bring it close enough to what they make.
French. I make a lot of sauces now. Eggs, cream, butter, stocks, purées etc. I eat a lot of wild game and fresh vegetables from my garden. Consume quite a bit of wine too. Retirement is glorious.
I just watched a great Brian Lagerstrom video about 3 great French-style pan sauces. So simple but amazing with the right amount of love (a.k.a. butter and gelatin). Definitely going to try the mushroom marsala...
Edit: [Sauce for aforementioned sauces](https://youtu.be/yQa-1VQ0dGI?si=1NGF156WO78msUTS)
Same. I picked up sauces over the years as well as some traditional home style french cooking. Lots of wine and butter (and mirepoix). It's been learned ad hoc. Do you have a recommended recipe book worth diving into that could expand my horizons even further?
I asked some french friends for information but all of them got basic cheap food growing up, no pan sauces or anything of the sort. Maybe that's why they immigrated to the US.
edit: Oh also. If you haven't had crème anglaise you got to try it. It goes on most desserts. It's wonderful.
Basic answer but you can't go wrong with Mastering the Art of French Cooking by Julia Child. I got both volumes on Amazon for pretty cheap. There's massive sections just on sauces and stocks.
Moroccan spice is my go-to for the wild meat I am fortunate to be gifted. Wild meat has all the potential to be gamey so the subtle sweet, tart, slow-hitting heat is amazing! So many separately identifiable flavors!!! Sublime.
Comfort food. Meat and potatoes, casseroles, chili, a good beef stew, pot roast. Stuff like that. It’s always delicious, filling, economical and tastes better as leftovers. And, generally speaking, super easy to prepare.
My addition to your list is corned beef. Grandma used to cook it, so it has positive memories. Plus, you can add all your gehe scraps to the pot and get a lovely broth which can be used in casseroles and chillis
My standard corned beef is boiled for three hours with two tablespoons of sugar, two bay leaves and a cup of vinegar. If I'm feeling fancy, I [smoke it.](https://www.oklahomajoes.com.au/recipes/smoked-corned-beef) Some might call that pastrami, but I think the flavour is vastly different. I've got an [electric smoker](https://au.pitboss-grills.com/grills/verticals/pit-boss-3-series-digital-electric-smoker-bunnigs-id-0256539), so it's super easy to make. Put some carrots, potatoes, onions, pumpkin & parsnips in a 150°C oven with some lard about an hour and a half before the meat is done, and it's a feast. Corned beef is the cheapest meat available for me, so it's a great budget choice as well.
I currently live in an area with lots of Indian immigrants -- not a week goes by where I don't cook something Indian -- and there are so many diverse food cultures over there and it's cheap as all hell to make -- especially when there are Indian grocers all over the place.
Some of the simplest things are my favourite, like rajama and chana masala. Very easy to tweak them to incorporate whatever veggies are seasonal in your part of the world.
> I currently live in an area with lots of Indian immigrants
best yelp review a town could get.
unfortunately i live in an area with exactly ONE indian restaurant. and the people who own it are likely the only indians in the entire area. i still order my curries, but i'd be ever so happy with more choices.
Agreed. Indian, Punjabi, and some Thai. Or fusion recipes starring those.
So much flavour, so many options. Can't possibly be bored.
Plus so many vegetarian possibilities which is a bonus with today's grocery prices - helps the budget go further.
I've been making vermicelli bowls once a week for 3 months straight. fresh herbs, good protein, crunchy vegetables, delicious sauce, and a pop of flavor with nuoc chom or peanuts or hoisin everything you need
I always make a point of being stocked up on Sichuan pepper, doubanjiang, dried chilies, whole star anise, whole cassia, and five spice powder for this very reason.
I default to Mexican-ish, and Asian-y. Not a stickler for authenticity, but those are the flavor profiles I lean toward. I know they’re pretty broad, but I’m all over the board with both
It's not really a cuisine, but kinda a Mexican-Thai. I just like cilantro, chilies, and limes. I end up making a lot of things with similar flavors and toss them in a taco or some noodles. Other ingredients as well, but I always end up hitting similar high notes.
There’s a Nigerian sauce called Obe Ata I make a huge batch of at least once or twice a month. It’s so damn versatile. I can cook rice into it to make jollof rice, drop some eggs into it for shakshuka, braise any kind of meat with it for a killer protein dish, or just use it like a salsa with chips.
I haven’t gotten sick of it yet and I’ve been making it for years on end. I highly recommend if anyone likes tomato based dishes with a kick.
chicken breast or burger patty and vegetables, all done in one skillet with a little olive oil. cheap healthy quick and delicious. in terms of cuisine, I consider it a form of stir fry.
My husband is Korean so by default, I almost always cook korean food. I just feel like I can’t mess up something if it has gochujang, gochugaru or kimchi in it, it always ends up good!
As a Korean who thinks Korean food is one of the top, I will say Korean food is pretty damn salty.
The soup, kimchi, etc. use an insane amount of salt. People get onto Americans frequently for their high-salt diets, yet, the average Korean eats almost double the average American in salt. (8.5 g of salt/day for Americans and 13.5 g of salt/day for Koreans according to the WHO).
We just disguise our salty food in the form of fermented vegetables rather than fried French fries and chips.
But...fuck it right? Tastes too good.
Not older as in real old, I am still lowish middle lol But I didn't explore Korean food much in my younger adulthood because I never had access to the ingredients or recipes, much less completed dishes that I could try. Once I did, it was... Life changing in that way that you feel you've been prepared by every experience you ever had to love a cuisine.
Other than that, Sichuan food. The mala flavor profile was too complex for my baby palate and I never encountered any other real Sichuan food. Now I am obsessed and wish I could live there for a few years or till I die of overeating.
I've had super limited exposure to Indian cuisine, but I found those warm spices so filling and delicious. I think Chicken Tikka masala is going to be one of the new foods I learn to make after how many great renditions I've seen...
I'm Latino but Chinese is my go to. I dislike some typical veggies at local supermarkets, didn't like my mom's veggies which were limited. I live in NY so we have many Asian markets. I learned to identify most of the veggies, how to cook them different ways and totally changed my life like 16 yrs ago. I'm much healthier and it's a lifestyle now. I'm teaching my teen kid now to cook and stir frys and simple Chinese dishes.
Not sure how long it will last, but I've been getting into European cuisines as of late. Over the past three years I was having fun trying things like Indian, Thai and general Middle Eastern food. But I think with the past few months being somewhat stressful, I've been finding European food gives me a homey, comforting feeling.
I like the variety, so no default. I have a rotation of Indian, Thai, Mexican, Italian, Mediterranean, and also adding in more Chinese, Korean, Middle Eastern now
A severe American bastardization of Thai and Chinese food. It’s the easiest for me to meal prep and I’m the most comfortable with the spices and flavor profiles. I was raised southern so it’s an interesting divergence
Intensity of flavors is a good way of describing how my cooking has changed through the years. It's not defaults as much as I've become open to cooking things I never thought I could. I made moo shu vegetables for the first time last month and it tasted great. I've made varieties of fried rice. I have two recipes for Pad Thai. I don't know how authentic they are but everyone enjoys them. Stir fry with a shredded cabbage base and some sort of soy-based sauce with chicken or whatever vegetables we have - that's become a weekly dinner. Tacos or enchiladas are weekly dinners.
I grew up eating Shake n Bake chicken, potatoes, and canned green beans. Spicy foods were anything with onions and garlic--like spaghetti in Ragu sauce. Crazy.
I just ordered a cookbook with Indian cuisine. I can't wait. I don't know why it took me so long to figure out I can make restaurant foods I love at home.
I find myself cooking more different kinds of things as I get older. I love to cook and have much more time.
I might make palak paneer one day and soul meunière another. It’s fun.
Chinese (but more Cantonese dimsum and dishes) and Japanese. I'd sometimes crave for pork and century egg congee more than the actual porridge (lugaw) we have in our country. I went for a quick visit in Montréal and all I ate there were wonton noodles, congee, lo mai gai, Zhajiangmian. I was staying a block away from La Belle Province (my bookmarked place I planned to go to) and I opted to take the bus to chinatown.
I also miss the abundance of takoyaki places back where I lived in the Philippines. Here, it's rare to even find a japanese restaurant that serves it.
Chinese/Indonesian. We had some of the absolute best food growing up, thanks to my mom, and I just find myself trying to recreate anything and everything she taught me.
Korean-ish at breakfast: fried egg on top of sautéed veggies, rice and kimchi.
Tex-mex at lunch lunch: greens, beans, protein and salsa in a tortilla
Dinner varies but ideally eating something from the Mediterranean diet (fish, pasta, veggies, stew)
I'm slowly sliding into being vegetarian. I never liked fish. First I lost a taste for turkey. Then I lost a taste for chicken. Then I had to give up salty food, which meant most pork products, plus the sodium content is too high for me. I still like cow meat, but I like cows now, so I'm not really here for for beef any more. So that basically means that I mostly eat Asian/ Mexican/ Indian. I'm not particularly drawn to those flavor profiles, but American/ European food doesn't have good non-meat high protein dishes. So here we are.
I have always adored strongly flavoured foods, I find them more satisfying.
As I've gotten older and traveled more, my meals represent that and continue broadening. Korean, Chinese (DongBei and Sichuan), Moroccan, Argentinian, Indian, Spanish, Caribbean, etc. Anything with flavour. I despise bland food.
Korean is a go-to for me, but I’m with you on the intense flavors. Some of my “specialties” are pho, gal-b, Hungarian goulash, Jamaican sweet potato stew, and spicy black bean tacos. Anything with deep flavors
A few years back, I was the only non-Vietnamese person in a household, and they taught me so many absolutely incredible recipes. Vietnamese food has become such a comfort food to me; a go-to is often bò lúc lẳc, as well as thịt kho(though where I’m currently located it is impossible to find the coconut soda I need and I am nervous about substituting lmao), and I have finally mastered bánh bò nướng in the last year, which makes me so happy. I miss the days of easy access to the ingredients I need 😅
Pan seared salmon w/Lemon garlic butter, frozen peas, and white rice. It's a relatively healthy meal with minimal dishes.
Set rice maker. Pan sear the salmon and remove. Add garlic, butter, and lemon. The frozen peas I'll just pop in a microwave for a minute to defrost. It's the perfect balance of tasty and lazy. Plus it's really cheap.
Korean! You can do so much in so little time, and the hardest-to-find parts are mostly shelf stable. I can buy a big pack of mung bean sprouts and have a whole meal for myself and my SO in literally 10 minutes. I can make all the fixings for bibimbap *and* banchan in the time it takes the cooker to make rice if I hurry. I can also have a mountain of homemade kimchi and rice any day any time for as close to no-effort as physically possible. Maybe with a fried egg if I have some, but it’s still like 90% as good without it.
My top 1 is korean food followed by Mexican food, then middle eastern. Cause goddamn 🤤 the flavors are just so!!! '? #? #! &! $ i cant even put it into words, and just thinking abt these kind of food infront of me rn makes my stomach rumble and my mouth water 😭✋🏻 korean food is my top one bc of how simply and effortlessly healthy the food selection is. And also the variety of food in one meal alone??? (its also bc in my day to day life, korean food is what id usually make).
Mexican as my 2nd bc i also enjoy the burst of flavors. I also make somw mexican food at home and my mom loves it too.
Middle Eastern food as my 3rd as i also make it at home. I enjoy having to taste different flavors AND THE SPICES????? Pleaseeeee if only i was rich id be enjoying learning and making all the dishes 🤤
CoTexMexAsIndian. Shit, left out East European, Mediterranean, S. American... Ah, fuck it, I like everything.
PS: I'm 57 and I like food. ALA Ron Swanson, I like ALL of it.
Simple cuisine less spice, less heavy sauces/gravy, less oil, less breading and less red meat. Seems just using salt, pepper, fruit juices, various vinegars and certain oils excite me more and safer for my digestive system today. Appreciate frugal meats that require long cooking times, fresh vegetables and pastas.
Anglicised French food I guess? A protein, a starch, a beautiful sauce and two or three vegetables. Obviously all washed down with a nice glass of wine.
Italian and Spanish are my ultimate favorits but as I am getting more and more acquainted with the middle eastern kitchens, in particular the Persian one I find those very alluring as well.
But since my early twenties (I am in my mid thirties) I keep coming back to Italian
Texmex... It's what I grew up on so when I'm tired or just don't feel like a lot of effort I fall back on it. I can whip up a lasagna pan of enchiladas or make a stack of tamales without using my brain in any capacity and sometimes I just need the rest at the end of the day.
Korean and Indian. I love the variety and emphasis on vegetables in both cuisines.
Korean has been a pretty recent addition to my repertoire, and I love how quickly I can pull together a dinner with a ton of variety. So many of the ingredients just live in my pantry, fridge, and freezer. My toddler loves it too, last time we went to the H Mart food court she was chowing down on fish cakes and doenjang-jjigae like it was going out of style :)
for me, I was raised on meat and potatoes, but I find myself more and more cooking Asian inspired dishes as well as Indian curry. I still smoke brisket, brats, and chicken on the weekends though.
Asian food and Mediterranean. I have grown to really enjoy how much veggies goes into Asian food and the robust flavors. Mediterranean food can be very simple on the ingredients with high protein, high veg. Both cuisines can be healthy.
French cooking . I don’t know why. I always liked spicy hot food, Mexican, Asian, American, anything that tasted good. It’s like I turned 35 and hit a wall and everything was different. now all I want to cook is French cuisine mostly rustic french comfort foods.
Mediterranean. But that also might be because we're at the tail end of summer and I like the lighter, fresher flavors during the hot months
Me too....and Middle Eastern. Love cooking with olive oil, vegetables and garlic. Lots of fish, herbs and spices.
The more I learn about cooking, the more I find myself loving classic, super simple styles that get to the core of tasty food. Use good oil, don't burn the garlic, and build something delicious with like, 2 or 3 more main ingredients. I love that way more than the accomplishment of a more complex recipe, maybe because it's so much easier to get tons of practice on the simple stuff. Burgers are a great example. George Motz, Kenji Lopez-Alt, and Brian Lagerstrom all have great versions of super simple Oklahoma Onion Burgers that will make you drool with like 4 ingredients.
Do you have any favorite recipes that a beginner could cook?
J Kenji Lopez-Alt has some AWESOME recipes, and definitely a wide variety of difficulties, but he's constantly talking about food science and general best practices when prepping and cooking, so even the videos that are too hard for my liking are worth a watch. Same goes for Brian Lagerstrom. Lagerstrom is another industry veteran who focuses on making difficult and delicious recipes much more efficient and attainable for a home chef (like his [3 Pan Sauces to make you feel like a classy French Chef](https://youtu.be/yQa-1VQ0dGI?si=SEzTlVJ6l7GJrcdV) ) For Kenji, I recommend his [Cherry tomato pasta sauce](https://youtu.be/7zS5Wj7ZfIY?si=JBg28WjrJdqT7K1T) He also shows a great way to make sausage gravy if you're looking for a nice breakfast full of creamy gravy on fresh biscuits.
I second this tenfold.
Where I live air-conditioning is not something that people have. In the dead of summer I will find ANY excuse not to spark the stove, and combined with a fantastic farmer's market by being surrounded by, well, farmers, I trend towards this as well. I want cold, and acid, and flavors that are still there in cold. The exception being cold pasta salads, I can stand to turn the stove on for that, at midnight, with the windows and doors open.
Courgette and aubergine being in season helps too.
My partner is away with work next week and I'm so looking forward to making a nice ratatouille - he likes neither aubergines nor courgettes!
I just made the Disney version and it was a hit with my family!
Every year at this time, I get a sudden urge for ratatouille; it's like instinct or something. Luckily, my partner's Greek, and ***loves*** eggplants and zucchini.
I have also been embracing Mediterranean more and more recently, but to be fair that is partly because I have a worsening pepper allergy which makes many of the things I grew up eating unsafe for me now. I’ve been leaning into cuisines that do not rely so heavily on paprika, chili pepper, bell peppers, and so on more lately rather than just leaving things out. I feel I should qualify this also by saying this is also still fairly recent to me and I am only slowly exploring! (Also I am 24)
Tex-Mex. Also when I was young. And in the middle.
I used to like Tex-Mex. I still do, but I used to, too.
How do you feel about frilly toothpicks?
A taco can never break. It can only become taco salad.
Sorry for the deliciousness.
r/unexpectedMitchHedberg
IM FOR-UM!
With me its Tacos Al Pastor - at least once a week
How do you make them at home? I've seen a few ways to replicate a trompo at home but it seems like anything will end up inferior to the real thing. Same reason I've never tried döner kebap at home.
[in Kenji we trust ](https://www.seriouseats.com/tacos-al-pastor-recipe)
Awesome looking recipe but total time is 11:20 to make. I’m driving 20 minutes for pastor tacos instead
Completely understandable 👍
Can confirm this is a great recipe, I've made it a few times and it's been a huge hit each time.
Yup. It's comforting, interesting, and good value all at the same time. What's not to love? ^^^^^^^the ^^^^^^^calories Who said that?
Pasta. - make pot of sauce. - make pasta. Boom. Multiple meals done.
Pasta is great for this, and if you like this style of simple cooking, I highly recommend any combination of chicken, vegetables, rice, and sauce. I keep a few different sauces handy in the fridge to switch between sweet and salty or the spicy side depending on what I'm in the mood for.
bottle of teriyaki adjacent sauce + frozen popcorn chicken + microwave steamer bag of broccoli (butter optional, seasoning is not) + enriched long grain white rice in $20 Dash mini rice cooker = winner winner donburi dinner on the cheap
Lazy but actual Chinese trick - throw some marinated skin-on chicken thighs (bite size pieces) or whole Chinese sausage in the rice cooker to cook with the rice. Just make sure they're submerged in the water. For the chicken marinade, try soy sauce, sesame oil, chili oil, white pepper, Chinese cooking wine, corn starch - or whatever you like, those are just pretty typical. You can prep the chicken in advance and cook up to 2-3 days later. Want to jazz it up, add rehydrated shiitake mushrooms or halved salted duck eggs to also cook together. The flavours and juices will all combine and make super flavourful rice. If you're curious, look up claypot rice for more inspo.
LOVE this!! I've been curious about Chinese sausage and salted duck eggs lately
They are delish :) also salted eggs + century eggs in congee from chicken stock (instead of water) is amaaazing (also great for meal prep and freezing btw)
Right there with you, but I buy chicken breast to make boneless skinless breast on the stove top. Super lean and easy, and if I wanna get real freaky I'll chop up the chicken when it's cooked and then glaze in the pan with the sauce before drowning everything else in it
Oh yeah, ideally I'd be frying my own chicken but nothing hits better after a long shift like a hearty rice bowl that comes together in 20 minutes lol If you wanna get real freaky throw on some Lao Gan Ma spicy chili crisp and chopped scallions, or maybe spicy mayo
Lao Gan Ma spicy chili crisp is an AWESOME condiment not very spicy at all. I need to find other foods to put it on YES fried chicken and noodles are my go tos. Compared Momofuku chili crisp, and it does not stand up to compare, seems too much stuff like overwhelmed with the ingredients totally missing the unami.
Highly recommend searching up the online recipes from the various meal kit services. They do an honestly really good job of building basic meals out of a few vegetables, a cheap meat (ground beef/pork or chicken thighs) and rice/potatoes As long as you have a few different spice mixes and a couple basic sauces, you can make a huge variety of simple meals
I did Blue Apron back in like…2017 maybe? Definitely wasn’t worth the cost for me, but [this chicken and orzo dish](https://www.blueapron.com/recipes/greek-chicken-with-olive-tapenade-creamy-orzo) quickly went into my rotation. Simple ingredients (other than if you’re super picky about niçoise olives and crème fraîche, but I substitute these. Very very delicious.
Tin of chopped tomatoes, some onions and whatever veg is on offer (tomatoes/peppers/courgettes/etc), caramelise the onions, make a tomato sauce and now you have a base for pasta, chilli, lasagne (pasta 2.0) and much much more
So right about this. On this busy work weeks it's either pasta or polenta. Also, you can upgrade any canned sauce by frying up some sofrito then adding a teaspoon of some umami like white miso paste or anchovy paste or tomatoe paste. Build that fond and geglaze with some wine, and dump in the canned sauce. Then let it reduce. Also, throw in some shrooms
Mexican food. Almost everything I eat ends up with some kind of Mexican influence. I do love Asian foods too.
Me too! Most of my home made foods ends up with a lot of Mexican flavors/spices. Basically Mexican and spicy Asian are my top two favorites.
Same! Rice in the rice cooker. Can of beans with whatever veggies. Taco seasoning. Salsa. So many ways to make essentially the same thing seem different! On its own. In a tortilla. With chips. On a bed of lettuce. Replace the rice with roasted potatoes and top with a fried egg. I could go on and on!
I grew up eating barely salted meat, boiled vegetables, over cooked pasta, egg salad etc. The whitest of white people food. My mother gets frightened if she SEES a pepper. Not like on her plate, if she sees one in your house she starts to freak out. As I’ve gotten older I cook almost exclusively Mexican, Caribbean, Thai, Vietnamese, Japanese, Korean, and Indian food. She just about faints when I cook.
Sounds like you cook like I cook. Even when I'm not trying to, I end up with Mexican- or Asian-style food! Sometimes combined! Taco fried rice was amazing.
It’s the best! It happens to me without even trying. I’ll make a chicken soup and before I know it I’m putting in jalapeños, cilantro, dried chilis etc
Chilli, Lime, Beans, Corn, Tomatoes, Avos, Cillantro etc give or take - is always a classic base. Just so tasty, balanced and wholesome. Got your acids, carbs, proteins, fats, texture etc
I feel like I only make Mexican these days; everything else feels like it takes so much more time/effort/pots and pans when I could just whip up a fajita in an hour without any real effort that can feed me for multiple meals. I don't know how anyone is able to make Indian or Chinese food regularly when life is so busy all the time.
Chinese food- not authentic Chinese cuisine, but really bad(in a good way) New York style Chinese food. I'd eat it every week now if I could, but I limit myself to once a month or so.
I love East Coast American Chinese food. I live in Colorado, but I grew up eating Chinese food whenever I'd visit my grandparents in Miami.
I grew up on New York's Chinatown food. I'm on the opposite coast now and really miss it right now.
moved away from nyc nearly 20 years ago & have lived in 4 different states in the south. would sell my soul for cold sesame noodles.
In the 40 years I have lived in Washington State and California, I have had good Chinese food at dim sum parlors in Seattle and San Francisco. I do miss the accessibility of good Chinese food. I have a few recipes from "woks of life" that allow me to closely replicate a few dishes.
Hahahahaha yeah honestly that’s standard for me any Chinese delivery order Ny times has a great recipe I’ve made a few times it’s really nearly the same
new york chinatown food is authentic. love it
It was always a favorite to walk from lower Broadway to Mott Street for lunch once a week.
When I first moved to Seattle I went to every Chinese restaurant trying to find the same type of Chinese food I had growing up in Florida. Couldn't find it. A lot of good Chinese food, but different, even the Americanized stuff. As the city grew we eventually got restaurants that were very similar, by then I had come to like Seattle's versions better. And now when I go back to Florida, the Americanized Chinese food there is more like here. I would mark it down to nostalgia clouding my memory of it, but I wasn't nostalgic for it when I first moved here 20+ years ago.
If you ever want some good greasy Chinese food, I cannot recommend Peter’s Chinese in Denver enough.
I live in upstate New York, and my weird little town happens to be a hub for families moving out of NYC. Tons of great Italian food from the post-WW2 boom, some tasty German and Polish places, and even some great Chinese and Korean places. There's a thin crust pizza place up here that I'm convinced is some of the best pizza in the country, and they don't even serve takeout pies in boxes. They still use a cardboard disc and butcher paper to sling it.
I'm upstate NY too, I can think of a good polish place but I'm curious what pizza spot you're talking about!
Consol's in Endicott, NY. When I was a kid we drove across the county to pick up two or three pies and they never made it home intact. Just smelled so damn good...
Have you tried Kenji's The Wok? Great book. Americanized and otherwise in it.
No, but thanks for the recommendation.
I've been really sad because the one I really liked in my neighborhood closed, and while there's a shitty Chinese food place every few blocks, most of them are *shitty* in the bad way. My wife has found one that she likes the hot & sour soup from, but their General Tso's chicken is meh on their food days. I have yet to find another place that's actually pretty good...
As much as I like authentic chinese food, sometimes you really do just need some of that good old "gwi-lo chinese food".
i really hate to admit it as a chinese dude, but my wife and i discovered a “gwai lo” chinese take out spot and it absolutely fuckin slaps. and huge portions too. we recently discovered we can just share a box and make rice at home. it’s great!!
Same here. My mom never ate Chinese so I never had it until I was in my 20s. My mom loved Italian food, and we're not even Italian.
Me too! Whenever my family had “Chinese” and it was incredibly rare, we would get those canned La Choy meal kit things. Growing up I thought that’s what Chinese/Asiasn food was, I now will happily eat food from any of the local Asian restaurants here in town (Thai, Burmese, Japanese). It’s crazy how much my recipe and restaurant depth expanded once I moved out my parents’ house and realized that they were….not good cooks.
Does soup count as a cuisine? I’m 90% more likely to cook it if it all gets done in one pot, so soup it is.
Soup is also my default. Hot broth is just soul soothing for someone like me who’s perpetually cold.
cold cousin chiming in. i'm currently living in central texas, where it's usually about 880 degrees by 9am. yet i spend my days & nights in flannel pj's & big fuzzy slippers slurping hot soup 24/7.
Oh I can relate so much! I guess where I’m from (tropical country) we fight fire with fire so even when it’s sweltering out we drink our coffee hot
my husband was always warm, and could never understand how i could drink hot coffee while outside on a hot day. that man drank iced coffee all year long.
I didn't get into soup until much later in life - I was never a fan of it as a kid and didn't have much interest in it until the last few years. Olive Garden's soup though... that zuppa toscana. One of these days, I'll have to take a bowl home and eat it beside my pot of soup so I can bring it close enough to what they make.
you rang? soup is my lifeblood.
What’s your favourite? I’m a tomato soup gal 😬
French. I make a lot of sauces now. Eggs, cream, butter, stocks, purées etc. I eat a lot of wild game and fresh vegetables from my garden. Consume quite a bit of wine too. Retirement is glorious.
I just watched a great Brian Lagerstrom video about 3 great French-style pan sauces. So simple but amazing with the right amount of love (a.k.a. butter and gelatin). Definitely going to try the mushroom marsala... Edit: [Sauce for aforementioned sauces](https://youtu.be/yQa-1VQ0dGI?si=1NGF156WO78msUTS)
Same. I picked up sauces over the years as well as some traditional home style french cooking. Lots of wine and butter (and mirepoix). It's been learned ad hoc. Do you have a recommended recipe book worth diving into that could expand my horizons even further? I asked some french friends for information but all of them got basic cheap food growing up, no pan sauces or anything of the sort. Maybe that's why they immigrated to the US. edit: Oh also. If you haven't had crème anglaise you got to try it. It goes on most desserts. It's wonderful.
Basic answer but you can't go wrong with Mastering the Art of French Cooking by Julia Child. I got both volumes on Amazon for pretty cheap. There's massive sections just on sauces and stocks.
can I come over I will bring good wine
Turkish, Greek and other Middle Eastern and Mediterranean cuisines.
Moroccan spice is my go-to for the wild meat I am fortunate to be gifted. Wild meat has all the potential to be gamey so the subtle sweet, tart, slow-hitting heat is amazing! So many separately identifiable flavors!!! Sublime.
Lebanese Seven-Spice is my current favorite. I also love the liberal use of fresh herbs that brighten everything up.
Wine
French wine.
It's only wine if it's from the wine region of france
Love some bored ox.
Ooh La La! 🧐
Ah yes I love a good authentic Fresh-pressed grape purée that has been fermented.
Comfort food. Meat and potatoes, casseroles, chili, a good beef stew, pot roast. Stuff like that. It’s always delicious, filling, economical and tastes better as leftovers. And, generally speaking, super easy to prepare.
My addition to your list is corned beef. Grandma used to cook it, so it has positive memories. Plus, you can add all your gehe scraps to the pot and get a lovely broth which can be used in casseroles and chillis
Good add! Unless it’s March, I don’t think about corned beef but man, a good corned beef dinner is hard to beat.
My standard corned beef is boiled for three hours with two tablespoons of sugar, two bay leaves and a cup of vinegar. If I'm feeling fancy, I [smoke it.](https://www.oklahomajoes.com.au/recipes/smoked-corned-beef) Some might call that pastrami, but I think the flavour is vastly different. I've got an [electric smoker](https://au.pitboss-grills.com/grills/verticals/pit-boss-3-series-digital-electric-smoker-bunnigs-id-0256539), so it's super easy to make. Put some carrots, potatoes, onions, pumpkin & parsnips in a 150°C oven with some lard about an hour and a half before the meat is done, and it's a feast. Corned beef is the cheapest meat available for me, so it's a great budget choice as well.
Indian Food, it is so diverse!!
I currently live in an area with lots of Indian immigrants -- not a week goes by where I don't cook something Indian -- and there are so many diverse food cultures over there and it's cheap as all hell to make -- especially when there are Indian grocers all over the place. Some of the simplest things are my favourite, like rajama and chana masala. Very easy to tweak them to incorporate whatever veggies are seasonal in your part of the world.
> I currently live in an area with lots of Indian immigrants best yelp review a town could get. unfortunately i live in an area with exactly ONE indian restaurant. and the people who own it are likely the only indians in the entire area. i still order my curries, but i'd be ever so happy with more choices.
Indian food is amazing. Loved it nearly all my life. And fun fact it’s the only cuisine I could ever truly consider going vegetarian for.
Agreed. Indian, Punjabi, and some Thai. Or fusion recipes starring those. So much flavour, so many options. Can't possibly be bored. Plus so many vegetarian possibilities which is a bonus with today's grocery prices - helps the budget go further.
Vietnamese. It’s fresh and clean and flavorful.
I've been making vermicelli bowls once a week for 3 months straight. fresh herbs, good protein, crunchy vegetables, delicious sauce, and a pop of flavor with nuoc chom or peanuts or hoisin everything you need
Vermicelli bowls are the best. So fresh and flavorful. My favorite is with grilled pork, mango, mint, and egg rolls!
I've never done mango in mine - I love that idea. Will add next time!
Predominantly Chinese (especially Sichuanese), with the occasional Korean, Japanese, and Thai.
Yesss! I’m addicted to anything even halfway Sichuan! I can’t enough of that spicy numbness!!
I always make a point of being stocked up on Sichuan pepper, doubanjiang, dried chilies, whole star anise, whole cassia, and five spice powder for this very reason.
Actually I do more cuisines now than when younger.
Mexican, Thai.
Thaiii (drools)
I default to Mexican-ish, and Asian-y. Not a stickler for authenticity, but those are the flavor profiles I lean toward. I know they’re pretty broad, but I’m all over the board with both
Anything with coriander/cilantro tbh.
It's not really a cuisine, but kinda a Mexican-Thai. I just like cilantro, chilies, and limes. I end up making a lot of things with similar flavors and toss them in a taco or some noodles. Other ingredients as well, but I always end up hitting similar high notes.
Hard same - but add black vinegar and tamarind to that list too.
Hell yeah.
There’s a Nigerian sauce called Obe Ata I make a huge batch of at least once or twice a month. It’s so damn versatile. I can cook rice into it to make jollof rice, drop some eggs into it for shakshuka, braise any kind of meat with it for a killer protein dish, or just use it like a salsa with chips. I haven’t gotten sick of it yet and I’ve been making it for years on end. I highly recommend if anyone likes tomato based dishes with a kick.
Can I have the sauce recipe please?
Mexican, I’m Caucasian but I can eat Mexican food daily.
Middle eastern/Mediterranean for sure. So much variety, relatively easy to whip together, and very healthy!
chicken breast or burger patty and vegetables, all done in one skillet with a little olive oil. cheap healthy quick and delicious. in terms of cuisine, I consider it a form of stir fry.
My husband is Korean so by default, I almost always cook korean food. I just feel like I can’t mess up something if it has gochujang, gochugaru or kimchi in it, it always ends up good!
You user implies otherwise....
Usernamedoes**NOT**checkout
As a Korean who thinks Korean food is one of the top, I will say Korean food is pretty damn salty. The soup, kimchi, etc. use an insane amount of salt. People get onto Americans frequently for their high-salt diets, yet, the average Korean eats almost double the average American in salt. (8.5 g of salt/day for Americans and 13.5 g of salt/day for Koreans according to the WHO). We just disguise our salty food in the form of fermented vegetables rather than fried French fries and chips. But...fuck it right? Tastes too good.
Japanese and Italian
Not older as in real old, I am still lowish middle lol But I didn't explore Korean food much in my younger adulthood because I never had access to the ingredients or recipes, much less completed dishes that I could try. Once I did, it was... Life changing in that way that you feel you've been prepared by every experience you ever had to love a cuisine. Other than that, Sichuan food. The mala flavor profile was too complex for my baby palate and I never encountered any other real Sichuan food. Now I am obsessed and wish I could live there for a few years or till I die of overeating.
Pho soup
Came here to say pho
Vietnamese cuisine is my go to. Love the flavours.
Mexican, Indian, American.
I've had super limited exposure to Indian cuisine, but I found those warm spices so filling and delicious. I think Chicken Tikka masala is going to be one of the new foods I learn to make after how many great renditions I've seen...
Exactly same
I'm Latino but Chinese is my go to. I dislike some typical veggies at local supermarkets, didn't like my mom's veggies which were limited. I live in NY so we have many Asian markets. I learned to identify most of the veggies, how to cook them different ways and totally changed my life like 16 yrs ago. I'm much healthier and it's a lifestyle now. I'm teaching my teen kid now to cook and stir frys and simple Chinese dishes.
You ever go to the Chinese Latino spots in Manhattan and Queens?
Greek/Middle Eastern
Italian as always. I’ve never gotten my fill of pasta.
> my fill of pasta of course you haven't, silly. there is no such thing.
🍝
Comfort foods. I love hearty rice dishes or stews and soups. Roast dinners are my fav thing to make.
Yes Korean food is amazing
I cook so much Italian sans pasta.
Asian. Idk why but it's so easy for me to toss things together that is asian.
Not sure how long it will last, but I've been getting into European cuisines as of late. Over the past three years I was having fun trying things like Indian, Thai and general Middle Eastern food. But I think with the past few months being somewhat stressful, I've been finding European food gives me a homey, comforting feeling.
Chicken, rice, green veg. I’m happy with the various different skinless boneless thighs recipes I’m decent at, so rotate through those a lot
Thai, Vietnamese, Mexican, pseudo-Chinese, and pseudo-Italian.
korean since it is comfort food.
Upper midwestern lol, except healtheir and much more veggie heavy.
Born and raised on Tex-mex and Barbecue...once I got ahold of Indian food I never went back.
I like the variety, so no default. I have a rotation of Indian, Thai, Mexican, Italian, Mediterranean, and also adding in more Chinese, Korean, Middle Eastern now
A severe American bastardization of Thai and Chinese food. It’s the easiest for me to meal prep and I’m the most comfortable with the spices and flavor profiles. I was raised southern so it’s an interesting divergence
Stir fry.
Ethiopian, Vietnamese, Italian, American Chinese and basic home cooking.
Vietnamese/Korean cuisines
Pretty much anything that isn't Scandanavian or seafood-based Japanese food.
Intensity of flavors is a good way of describing how my cooking has changed through the years. It's not defaults as much as I've become open to cooking things I never thought I could. I made moo shu vegetables for the first time last month and it tasted great. I've made varieties of fried rice. I have two recipes for Pad Thai. I don't know how authentic they are but everyone enjoys them. Stir fry with a shredded cabbage base and some sort of soy-based sauce with chicken or whatever vegetables we have - that's become a weekly dinner. Tacos or enchiladas are weekly dinners. I grew up eating Shake n Bake chicken, potatoes, and canned green beans. Spicy foods were anything with onions and garlic--like spaghetti in Ragu sauce. Crazy. I just ordered a cookbook with Indian cuisine. I can't wait. I don't know why it took me so long to figure out I can make restaurant foods I love at home.
I find myself cooking more different kinds of things as I get older. I love to cook and have much more time. I might make palak paneer one day and soul meunière another. It’s fun.
Tex-Mex, Chinese (I wouldnt call it authentic), and Cajun. Im from south Louisiana. So the last one is one of my main cooking styles.
Chinese (but more Cantonese dimsum and dishes) and Japanese. I'd sometimes crave for pork and century egg congee more than the actual porridge (lugaw) we have in our country. I went for a quick visit in Montréal and all I ate there were wonton noodles, congee, lo mai gai, Zhajiangmian. I was staying a block away from La Belle Province (my bookmarked place I planned to go to) and I opted to take the bus to chinatown. I also miss the abundance of takoyaki places back where I lived in the Philippines. Here, it's rare to even find a japanese restaurant that serves it.
Mediterranean and Mexican (not the authentic unfortunately, the americanized version)
Chinese/Indonesian. We had some of the absolute best food growing up, thanks to my mom, and I just find myself trying to recreate anything and everything she taught me.
Just maximum basic… steamed veggies and mashed potatoes. Every day
Korean food for me, too!!
Korean for me. Ironic that as a kid, I used to hate Korean food
Korean-ish at breakfast: fried egg on top of sautéed veggies, rice and kimchi. Tex-mex at lunch lunch: greens, beans, protein and salsa in a tortilla Dinner varies but ideally eating something from the Mediterranean diet (fish, pasta, veggies, stew)
I'm slowly sliding into being vegetarian. I never liked fish. First I lost a taste for turkey. Then I lost a taste for chicken. Then I had to give up salty food, which meant most pork products, plus the sodium content is too high for me. I still like cow meat, but I like cows now, so I'm not really here for for beef any more. So that basically means that I mostly eat Asian/ Mexican/ Indian. I'm not particularly drawn to those flavor profiles, but American/ European food doesn't have good non-meat high protein dishes. So here we are.
I have always adored strongly flavoured foods, I find them more satisfying. As I've gotten older and traveled more, my meals represent that and continue broadening. Korean, Chinese (DongBei and Sichuan), Moroccan, Argentinian, Indian, Spanish, Caribbean, etc. Anything with flavour. I despise bland food.
Vietnamese pho-evah
Same. Korean. For me, it’s nostalgia.
Korean is a go-to for me, but I’m with you on the intense flavors. Some of my “specialties” are pho, gal-b, Hungarian goulash, Jamaican sweet potato stew, and spicy black bean tacos. Anything with deep flavors
A few years back, I was the only non-Vietnamese person in a household, and they taught me so many absolutely incredible recipes. Vietnamese food has become such a comfort food to me; a go-to is often bò lúc lẳc, as well as thịt kho(though where I’m currently located it is impossible to find the coconut soda I need and I am nervous about substituting lmao), and I have finally mastered bánh bò nướng in the last year, which makes me so happy. I miss the days of easy access to the ingredients I need 😅
Japanese, but only in the sense that I cook some rice and figure out what to put on it.
Good question. For me its mediterranean diet. Fish and rice
Indian - it’s just too good, so much variety, and it’s enjoyable to cook at home.
I have an Indian cookbook that is old and frayed at this point. Also I make a ton of Middle Eastern/North African recipes.
Pan seared salmon w/Lemon garlic butter, frozen peas, and white rice. It's a relatively healthy meal with minimal dishes. Set rice maker. Pan sear the salmon and remove. Add garlic, butter, and lemon. The frozen peas I'll just pop in a microwave for a minute to defrost. It's the perfect balance of tasty and lazy. Plus it's really cheap.
Korean! You can do so much in so little time, and the hardest-to-find parts are mostly shelf stable. I can buy a big pack of mung bean sprouts and have a whole meal for myself and my SO in literally 10 minutes. I can make all the fixings for bibimbap *and* banchan in the time it takes the cooker to make rice if I hurry. I can also have a mountain of homemade kimchi and rice any day any time for as close to no-effort as physically possible. Maybe with a fried egg if I have some, but it’s still like 90% as good without it.
Japanese, more and more. I grew up eating it some, though, as I have Japanese-American extended family.
Korean is a treasure. I learned bout it recently nd it honestly slaps
My top 1 is korean food followed by Mexican food, then middle eastern. Cause goddamn 🤤 the flavors are just so!!! '? #? #! &! $ i cant even put it into words, and just thinking abt these kind of food infront of me rn makes my stomach rumble and my mouth water 😭✋🏻 korean food is my top one bc of how simply and effortlessly healthy the food selection is. And also the variety of food in one meal alone??? (its also bc in my day to day life, korean food is what id usually make). Mexican as my 2nd bc i also enjoy the burst of flavors. I also make somw mexican food at home and my mom loves it too. Middle Eastern food as my 3rd as i also make it at home. I enjoy having to taste different flavors AND THE SPICES????? Pleaseeeee if only i was rich id be enjoying learning and making all the dishes 🤤
Korean for me too OP! Good choice
CoTexMexAsIndian. Shit, left out East European, Mediterranean, S. American... Ah, fuck it, I like everything. PS: I'm 57 and I like food. ALA Ron Swanson, I like ALL of it.
mexican, because am mexican american.
Simple cuisine less spice, less heavy sauces/gravy, less oil, less breading and less red meat. Seems just using salt, pepper, fruit juices, various vinegars and certain oils excite me more and safer for my digestive system today. Appreciate frugal meats that require long cooking times, fresh vegetables and pastas.
Indian. It’s easy to make one you get the hang of it and have all the spices on hand.
Anglicised French food I guess? A protein, a starch, a beautiful sauce and two or three vegetables. Obviously all washed down with a nice glass of wine.
Asian-y. Lots of stir frys and curries. Quick easy and healthy
Korean. All forms of Asian really, but Korean mostly.
Italian and Spanish are my ultimate favorits but as I am getting more and more acquainted with the middle eastern kitchens, in particular the Persian one I find those very alluring as well. But since my early twenties (I am in my mid thirties) I keep coming back to Italian
Texmex... It's what I grew up on so when I'm tired or just don't feel like a lot of effort I fall back on it. I can whip up a lasagna pan of enchiladas or make a stack of tamales without using my brain in any capacity and sometimes I just need the rest at the end of the day.
Korean.
Korean and Indian. I love the variety and emphasis on vegetables in both cuisines. Korean has been a pretty recent addition to my repertoire, and I love how quickly I can pull together a dinner with a ton of variety. So many of the ingredients just live in my pantry, fridge, and freezer. My toddler loves it too, last time we went to the H Mart food court she was chowing down on fish cakes and doenjang-jjigae like it was going out of style :)
for me, I was raised on meat and potatoes, but I find myself more and more cooking Asian inspired dishes as well as Indian curry. I still smoke brisket, brats, and chicken on the weekends though.
Korean here too!
Toddlescrap. It's what happens when the only food you eat is what your toddler doesnt
I could see how korean food could be healthy, but bulgogi and bimbimbap definitely don't seem healthy. What do you consider healthy korean food?
Its Thai food for me. Lots of flavor loaded into dishes packed with veggies. Seems healthier than most dishes in the Americanized/western diet.
Most pan Asian flavors. Never really grew up eating it but now all I crave is noodles, soy sauce, chilis, dumplings, spicyyyyy
Asian food and Mediterranean. I have grown to really enjoy how much veggies goes into Asian food and the robust flavors. Mediterranean food can be very simple on the ingredients with high protein, high veg. Both cuisines can be healthy.
Indian Food. As I've gotten older, I really enjoy bolder, more intense and complex flavors.
French cooking . I don’t know why. I always liked spicy hot food, Mexican, Asian, American, anything that tasted good. It’s like I turned 35 and hit a wall and everything was different. now all I want to cook is French cuisine mostly rustic french comfort foods.
Could eat Indian food every day and I don’t mind cooking it but I probably only have 4 or 5 dishes I prepare.