Cottage cheese is common in many parts of India, Far Eastern cuisine has tofu for example...
Look for 'paneer tikka masala', pictures and rercipes are on the net.
Look for 'paneer tikka masala', pictures and rercipes are on the net.
^ I made a point about "Eastern" Asian cuisine. India is NOT in East Asia and the middle East ( Western Asia ) and lots of those "Stan" nations have cheese.
Tofu is NOT cheese... mind you, we have some great tofu around here... and I love it, but it is NOT tofu.
I grew up with Cheese.
Ever been to the Amsterdam Airport... most places sell liquor, there they sell cheese.
Tofu is NOT cheese... mind you, we have some great tofu around here... and I love it, but it is NOT tofu.
I grew up with Cheese.
Ever been to the Amsterdam Airport... most places sell liquor, there they sell cheese.
You might want to do a little research. Cheese has been made and consumed in parts of China for over 1500 years. But China is a big place so has many regional differences. It is also true that in many parts of east Asia lactose intolerance is high so it's not a 'common food' but it most certainly is 'traditional' in the right areas.
But of course you knew that and were just funning us...
One of the things about "Chinese" food.... and for that matter Japanese.
They don't use an oven to bake. They don't make milk based curds. They fry, steam, boil and broil.
At least in the Eastern Chinese provinces or anywhere in Japan. I can't think of any Korean food with cheese either. Or Indochina either.
It's the one thing the Filipinos never took up from Spain.
A tandoori oven is not an oven in the European, Middle Eastern traditions.
Sure, today you can get pizza and pretty good breads in Japan, but that's not traditional.
I have no clue about the 'Stan nations.... I can't say I've seen a Pakistani, or anything like that, restaurant, although I'm sure they got it somewhere in SoCal. I mean, Armenian is common, and Turkish not unknown... and ALL kinds of Indian cuisines. All types of Eastern and Central Chinese too.
Mais il n'y a rien de tel que le Manchego, Mozzarella, Parmesan, Gruyere, Edam, Camembert, Wensleydale, Cheddar.... in East Asia. (*)
(*) Puisque Cal est le modérateur de ce forum et qu'il vit au Canada, nous devons inclure des français sinon les autorités seront en colère. Besides it seems apropos to use French when writing about le fromage.
They don't use an oven to bake. They don't make milk based curds. They fry, steam, boil and broil.
At least in the Eastern Chinese provinces or anywhere in Japan. I can't think of any Korean food with cheese either. Or Indochina either.
It's the one thing the Filipinos never took up from Spain.
A tandoori oven is not an oven in the European, Middle Eastern traditions.
Sure, today you can get pizza and pretty good breads in Japan, but that's not traditional.
I have no clue about the 'Stan nations.... I can't say I've seen a Pakistani, or anything like that, restaurant, although I'm sure they got it somewhere in SoCal. I mean, Armenian is common, and Turkish not unknown... and ALL kinds of Indian cuisines. All types of Eastern and Central Chinese too.
Mais il n'y a rien de tel que le Manchego, Mozzarella, Parmesan, Gruyere, Edam, Camembert, Wensleydale, Cheddar.... in East Asia. (*)
(*) Puisque Cal est le modérateur de ce forum et qu'il vit au Canada, nous devons inclure des français sinon les autorités seront en colère. Besides it seems apropos to use French when writing about le fromage.
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I am so very weak... $8 off pork bellies at Costco, so one slipped into the cart. I guess I'll roast 1/3-1/2 and make bacon with the remainder. Brisket and Ribeyes also slipped into the cart somehow. Never walk into the store starving
I practice intermittent fasting, so only eat food from 5PM to 10PM at most. When I started doing this, going to Costco was torture. All the ladies offering me all kinds of delicious bites....
Meat is expensive. I bought some meat last week. We're talking like 60 bucks for the cheapest tray of beef. The prime ribeye tray, with four steaks, was 100 bucks. But I vacuum seal each steak separately and one is enough to feed my wife and I. I half them or quarter them, use to sous vide and finish on the pan... so they turn out as "mini ribeyes"... about 3 ounces each. Still, take a steak, a bottle of wine, a good tomato, a simple salad and some carbs and you're looking at 45 bucks to make a dinner.
I did buy pork... but not pork bellies... Hmm... I got some meds that I need to pick up.... noo... I'll send the wife, she has discipline, I have none at Costco.
Have y'all tried YUDOFU?
First time we had it, eons ago, was in Kyoto. You boil different types of tofu at your table and then dip it in sauces. Naturally, this would be a traditional restaurant not Western (*). We loved it so much, we had it twice in that trip. So, they bring you all the cooking utensils ( shabu shabu another time ) to the table and put them in front of the lady.... My wife had no clue what to do, so, much to the amusement of the help and the local customers, yours truly, the "white dude" cooked dinner.
It was delicious.
(*) Then I was young so all I needed were two pillows to sit on the floor. This year we plan on going for a month. I told my wife the we should go to REI and get us some lightweight folding stools. Then we can go to Japanese restaurants in Kyoto and Osaka. Imagine, dressing up to go to formal Kaiseki place in Kyoto carrying a pair of these... Don't worry, I'll take pictures to share.
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So, what are the ingredients? How is it cooked. I've read about steaming cheese cake, but have never eaten that way.
Back in Barcelona we went to a retail store that specializes on cheesecakes... you bought them by the slice. They had 30, or more, different types. Needless to say, we ate cheesecake for dessert for over a week. And took a tray to my cousin's flat.
https://www.joncake.es/en
Back in Barcelona we went to a retail store that specializes on cheesecakes... you bought them by the slice. They had 30, or more, different types. Needless to say, we ate cheesecake for dessert for over a week. And took a tray to my cousin's flat.
https://www.joncake.es/en
Yikes.... sorry... take care man.
Here's one
The interesting thing is that the Japanese don't want their cheesecake to crack... yet the best cheesecakes that I've had, German sort of, are actually harder, cooked longer and do crack.
Here's one
The interesting thing is that the Japanese don't want their cheesecake to crack... yet the best cheesecakes that I've had, German sort of, are actually harder, cooked longer and do crack.
Cheese is curdled milk solids, and cheese sold here is stored in the fridge.
The climate in the Far East is usually too hot for cheese to be stored for a long time, and we have a fear (well justified) of eating stored foods, due to high bacterial growth rates above say 25 C.
So there was no use of stored cheese...it would have spoilt without refrigeration, even during transport down from the hills unless it was used up within a day.
Also, consider how refrigeration, canning, vacuum packing and freeze drying have changed the way food is stored, transported and consumed, over tha past 200-odd years.
Cheese was first made here in India by the British in the hill stations, where the climate allowed it.
It moved to the plains after refrigeration, first with ice imported from England, later locally. There may be local cheese made in India from curds, but only high up in the Himalayas, and maybe in the few places in South India where it is cool enough for some parts of the year.
Frontier cuisine, and Baltistan style food is actually from what was the Indian-Afghanistan border before 1947, now it is the Pakistan -Afghanistan border....
Many Indian restaurants in London were actually owned by people from Bangladesh, their style was 'if in doubt, add more chillies', as the locals did not know if the food was good or bad, it was different, that is all.
I am a Sindhi, my familty was forced to move to India in 1948, our cuisine is quite distinct from many other cuisines in what was undivided India, but our community is so small, and scattered all over the world that a Sindhi restaurant would not be viable in most of the world.
And I somehow feel that an Iranian restaurant would not be popular in countries that have bad relations with Iran....great pilaf and sweets by the way, the Parsi community in India has brought some cuisine from there when they migrated to India.
Culinary history can be fascinating, here we have Bill, who is English, and his wife is from Rajasthan State in India, grew up in Yorkshire....
Look up 'dhansak', goat/lamb meat cookied with lentils, and 'patra ni machhi' fish coated with cilantro based sauce, wrapped in banana leaf, and steamed. Both are well known examples of Parsi cuisine, also 'salli gosht', ribs of goat / lamb.
I have been fortunate in being part of a community of colleagues from all over India, who were posted together in a refinery township in Bihar State, and later in Jaipur, and Baroda.
I have eaten home cooked food from most of India in my childhood, and I am quite open about what I like.
Later, I studied in Bangalore, and was exposed to a lot of different styles of cooking from the Southern states, which are like 40 cuisines by themselves...
Try fish cooked in coconut milk, you need a 1 kilo or smaller fish.
And do look up Sri Lankan cuisine, interesting.
The climate in the Far East is usually too hot for cheese to be stored for a long time, and we have a fear (well justified) of eating stored foods, due to high bacterial growth rates above say 25 C.
So there was no use of stored cheese...it would have spoilt without refrigeration, even during transport down from the hills unless it was used up within a day.
Also, consider how refrigeration, canning, vacuum packing and freeze drying have changed the way food is stored, transported and consumed, over tha past 200-odd years.
Cheese was first made here in India by the British in the hill stations, where the climate allowed it.
It moved to the plains after refrigeration, first with ice imported from England, later locally. There may be local cheese made in India from curds, but only high up in the Himalayas, and maybe in the few places in South India where it is cool enough for some parts of the year.
Frontier cuisine, and Baltistan style food is actually from what was the Indian-Afghanistan border before 1947, now it is the Pakistan -Afghanistan border....
Many Indian restaurants in London were actually owned by people from Bangladesh, their style was 'if in doubt, add more chillies', as the locals did not know if the food was good or bad, it was different, that is all.
I am a Sindhi, my familty was forced to move to India in 1948, our cuisine is quite distinct from many other cuisines in what was undivided India, but our community is so small, and scattered all over the world that a Sindhi restaurant would not be viable in most of the world.
And I somehow feel that an Iranian restaurant would not be popular in countries that have bad relations with Iran....great pilaf and sweets by the way, the Parsi community in India has brought some cuisine from there when they migrated to India.
Culinary history can be fascinating, here we have Bill, who is English, and his wife is from Rajasthan State in India, grew up in Yorkshire....
Look up 'dhansak', goat/lamb meat cookied with lentils, and 'patra ni machhi' fish coated with cilantro based sauce, wrapped in banana leaf, and steamed. Both are well known examples of Parsi cuisine, also 'salli gosht', ribs of goat / lamb.
I have been fortunate in being part of a community of colleagues from all over India, who were posted together in a refinery township in Bihar State, and later in Jaipur, and Baroda.
I have eaten home cooked food from most of India in my childhood, and I am quite open about what I like.
Later, I studied in Bangalore, and was exposed to a lot of different styles of cooking from the Southern states, which are like 40 cuisines by themselves...
Try fish cooked in coconut milk, you need a 1 kilo or smaller fish.
And do look up Sri Lankan cuisine, interesting.
The people and their government are not the same. There are many American-Iranians in the US.
There are lots of Iranians living in the US... tons of them in SoCal so there a lot of Farsi restaurants here... very good... same with Indian... all kinds of different cultures. Bangalore and Southern are quite well known, but Northern Indian is still more prevalent and established ( tandoori, naan... ).
SoCal is very fun for this kind of stuff.
Yes, about cheese. Europeans have been salting foods for a long time so cheeses survive hot weather if kept in a cool enough place.
BTW- lentils... ay... that's one of my favorite foods. A Mediterranean staple indeed.
We had left overs tonite. No pictures. It was very good though.
There are lots of Iranians living in the US... tons of them in SoCal so there a lot of Farsi restaurants here... very good... same with Indian... all kinds of different cultures. Bangalore and Southern are quite well known, but Northern Indian is still more prevalent and established ( tandoori, naan... ).
SoCal is very fun for this kind of stuff.
Yes, about cheese. Europeans have been salting foods for a long time so cheeses survive hot weather if kept in a cool enough place.
BTW- lentils... ay... that's one of my favorite foods. A Mediterranean staple indeed.
We had left overs tonite. No pictures. It was very good though.
Pakistan is like the provinces of Balochistan, Sindh, Punjab, North West Frontier Province, and Kashmir.
Tandoor and Naan are part of Indian Punjabi cuisine, so is Kashmiri cuisine, and Baltistan style cooking is also offered in Indian restaurants.
That leaves only Sindhi amd Balochi style food as possible distinct restaurant offerings...might be possible, but who knows what the market likes?
I think that answers the query about the lack of Pakistani restaurants, not enough different stuff on offer to be distinct.
You have Burmese and Cambodian restaurants there?
Tandoor and Naan are part of Indian Punjabi cuisine, so is Kashmiri cuisine, and Baltistan style cooking is also offered in Indian restaurants.
That leaves only Sindhi amd Balochi style food as possible distinct restaurant offerings...might be possible, but who knows what the market likes?
I think that answers the query about the lack of Pakistani restaurants, not enough different stuff on offer to be distinct.
You have Burmese and Cambodian restaurants there?