irish41. Tacos have ingredients added to the shell or tortilla (crunchy or soft) separately, all prepared separately. Apparently papusas are made all one and cooked as one. Like a small fat stuffed paratha. Or a small flat Cornish pastie. Or empanada.
TheWombat--pupusas are made with "nixtamalizada" corn flour, like Mexican tortillas, but they are Salvadoran, not Mexican :-)
QuizWol--in Mexico we don't use tortilla shells, at least not traditionally. That's an American invention--as is the fact that they use non-nixtamalizado flour. "Crunchy" tacos are just tacos that have been fried after being rolled.
Nixtamalizar is a process in which corn is soaked and cooked in an alkaline solution, usually limewater (but sometimes wood ash lye), washed, and then hulled. This process is known to remove up to 97–100% of aflatoxins from mycotoxin-contaminated corn. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.
I love your user name, Riddler, but detest your happy little Vegemites. Our daughter did a semester of college in Australia and brought home a jar. It is definitely not something we Americans usually eat, but to each his own.
In a past life I made Biltong in South Africa, it is strips of beef, dipped in vinegar (sometimes herby) , salt rubbed and air dried. It is very tasty. I also made Ostrich Biltong which is made from the leg meat and is really good and much prized.
A South African friend once told me Biltong was cured under a camel's saddle during a long journey. I'm not sure if it's true, but you can't beat that saddly, camely goodness!
Literally translated to me it says butt(cheek/buttocks)tongue...
I looked it up and the bil indeed stands for butt (area where the meat comes from) but tong has nothing to do with a real tongue and just refers to it being a strip of meat.
btw the word first reminded me of bintang, so i tried indonesia in the quiz :D
I knew biltong is from South Africa, because I've read all books from Wilbur Smith, which are mostly set in South Africa, and he mentions them couple of times :) Thank you, Wilbur Smith :)
Really should accept Salvador for El Salvador. Since the official name of the country is the Republic of El Savador. In other quizes, Gambia is acceptable, even though its called The Gambia short for the Republic of Gambia.
To Roger Silveira: I doubt that the culinary tastes of a country change merely because of a political split. Therefore a food that originates in Korea would originate in both North and South Korea. Therefore, in this instance, "Korea" is the correct answer.
That seems unlikely since it's basically the same as shawarma and doner kebab- food commonly enjoyed all over the former Ottoman Empire and nearby countries. Maybe the guy in Chicago put a different spin on it or something. But the best gyros I've had were in Nicosia, on the Greek side of Cyprus.
And I believe they originated in Czechia. But they originated in Vienna, but probably due to servants from Hungary/Czechia, who brought it there from their home countries...
Poutine being written for Canada and Haggis being outlined for Scotland is bizarre. They are both highly specific dishes for regions. Recognizing poutine for Canada would be like expecting haggis for the UK.
Occasionally when doing these quizzes the correct answer is not accepted. Why is it so? Case in point - Gyro is from Greece which is the answer I gave but it was not accepted. I would have liked the perfect score it would have given me.
So with this smorgasboard of treats from all over the world I am struggling with cultural cringe when our offering is none other than vegemite. How about Lamingtons or Tim Tams? I'd proffer up Pavlova but that might ignite a new war between the Aussies and the Kiwis! :-)
^ Agree, I prefer Lobster or Crab Bisque and though I've tried clam chowder, besides the proliferation of potatoes (I don't like potatoes), the clams seemed rather slimy. I've only tried it once, so it might just have been the chef, but it turned me off of the stuff permanently.
I have had clam chowder and it is very good. It is clam and potato in a very, very thick sauce. Also it really should accept new england as a answer because that is where you will mostly find it.
QuizWol--in Mexico we don't use tortilla shells, at least not traditionally. That's an American invention--as is the fact that they use non-nixtamalizado flour. "Crunchy" tacos are just tacos that have been fried after being rolled.
Nixtamalizar is a process in which corn is soaked and cooked in an alkaline solution, usually limewater (but sometimes wood ash lye), washed, and then hulled. This process is known to remove up to 97–100% of aflatoxins from mycotoxin-contaminated corn. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.
https://en.wikipedia.org/wiki/Nixtamalization
As bright as bright can be.
We all enjoy our Vegemite
For breakfast, lunch, and tea.
Our mummies say we're growing stronger
Every single week,
Because we love our Vegemite
We all adore our Vegemite
It puts a rose in every cheek
I looked it up and the bil indeed stands for butt (area where the meat comes from) but tong has nothing to do with a real tongue and just refers to it being a strip of meat.
btw the word first reminded me of bintang, so i tried indonesia in the quiz :D
Clam chowder ?
Why does it exist ? Is it edible ? If yes, is it good ? And again, WHYYY ?
(sorry, I know it's probably okay, but idk, just hearing/seeing the name makes my skin crawl for some reason.
So I'm really curious.)
2: Never heard of PUPUSA. I doubt that anybody who is not from El Salvador (or perhaps the southern parts of the US) has either.
3: VEGEMITE isnt food. It's Australia's way of disposing of toxic waste
That's a bit like adding the favourite food of Togo
But as a western european it might be easier than for others