Flour? Corn Starch Slurry? Where thickener?

It's flour.

Just made this for dinner the other night. So tasty!

Could be either one. I make some killer biscuits and gravy with savory grits, and I learned from one Southern Belle Grandma to do it one way, and from the other SBG to do it the other way.

They said they add flour in their comment ;)

Personally, I prefer flour over corn starch, but ymmv!

Gotcha. I missed the flour with the butter. That is much earlier than I add my thickener. I wonder how they prevent lumps

The flour coats the sausage well enough that I've never had an issue with lumps that way. Could also push the sausage to one side of the pan, add the butter to the emptier side, and then whisk the flour in before stirring it into the rest of the sausage.

Yes really good memories strolling through the night market and getting the fried chicken nuggets. I really miss it. Hopefully I get to go back in a year or so

Lutefisk is always talked about jokingly as being like super gross, but I've always wondered if it could be good if done right.

Can it actually taste good? And not just like ammonia or whatever?

When I worked in a very, very multi-ethnic place, I habitually asked people to teach me recipes from their cultural origin. The Norwegian guy refused, stating that Norwegian food was basically too fat to be edible.

For the uninitiated, Fårikål is Sheep-in-Cabbage, ie basically Irish Stew but with less variety in the veggies. The name is brillant, though.

I'm so hungry now

Wait, they put fries in the burrito? And that's like the expectation?

The thumbnail looks like a Dark Souls boss lol

A barbecued sausage in a piece of white bread, purchased from a tent out the front of a hardware store (it is the glue that holds a multicultural Australia together)

Locally, the PNW (and specifically Seattle) have our own version of Teriyaki.

Seattle-style teriyaki dates back to the 1970s when a Japanese immigrant named Toshi Kasahara departed from traditional teriyaki recipes to create something new. This must-try food typically consists of chicken or beef that is marinated in a blend of soy sauce, sugar, fresh garlic, and ginger. The meat sits in the sauce overnight, then is grilled over an open flame. It is typically served with steamed white rice and cabbage with a sesame or ginger dressing.

The heavy use of fresh garlic and ginger is one of the biggest differences between Seattle-style teriyaki and traditional Japanese teriyaki. Traditional dishes feature a light marinade that is comprised of soy sauce, sugar, sake, and mirin (types of rice wine). The meat is usually grilled or pan-fried before being brushed with the sauce. Seattle-style teriyaki not only uses additional ingredients like garlic and ginger, but it also soaks the meat in the marinade overnight to create an even stronger flavor.

It's so freakin good.

TIL that Iranian abgoosht has a Norwegian version.

I see maple syrup as more of an ingredient I guess. I also thought the original commenter was talking about Québecois culture, not Canadian, although I guess poutine works for both. I'd say butter tarts are better known though

In Austria we have many regional options: Wienerschnitzel, Kaiserschmarrn, Germknödel, Käsespätzle, Schweinsbraten, Leberknödelsuppe, Frittatensuppe,...

Do you prefer a specific type of food?

I was going to say cheesesteaks but thought Philly might kill us. So my second thought was salt water taffy maybe!

It tastes pretty "normal", it's just the prep method that is very strange to most, which gives it a different texture (extremely tender). The only strange part about the flavor (to many) is the fact that mustard is used on fish, but I consider that optional. I like it, tho.

If prepped poorly, it fucks up both the flavor and the texture, and the result can be anything from jell-o that tastes extremely of fish (too much lye for too long), to just regular boiled cod (watered too long or boiled too long, or not enough lye.

And using quality Stockfish as a starting point is of course essential.

And no, it doesn't taste of lye. It might have the tiniest hint of it, but not too much. It's not really noticeable because of the bacon and mustard.

A really picky Texan I know liked it, so that's an indication that the end-result isn't that strange.

Oh, and the actual ammonia flavor is reserved for various kinds of candy.

Probably the Cuban Sandwich

https://en.wikipedia.org/wiki/Cuban_sandwich

But you can't make it without cuban bread. Which I think is only available in Cuba or Florida.

I recently learned that Deviled Crabs are also local.

https://en.wikipedia.org/wiki/Deviled_crab

America: Burgers and Tex Mex

NW Florida: Grits a ya ya, that shit it to die for.

Piggybacking off of you since I'm also American.

Wisconsin: Beer, Brandy Old-Fashioned, Bratwurst, Sauerkraut, Cheese (esp. cheese curds), Fish fry (literally just breaded and fried fish)

Oh that reminds me I want to try cuban chinese food, but I don't think it's possible to get outside of cuba

Unfortunately with the US embargo anything cuban is really hard to get

Paella is very pretty, never really got to try an authentic version of it though. Maybe soon!

Yes kimchi is great I always end up asking for more whenever I get kbbq

Arco Iris Cafe in Tampa has this.

Butter and flour, light roux.

Whisk whisk whisk. Roux is the superior thickener for any gravy. Cornstarch is great for stir fry. Thickening later with raw flour never ever tastes as good as making a roux.

I make sourdough rye (mixed wheat flour and rye flour) with my regular starter all the time! I think Whole foods usually has a sourdough rye - some years back I bought some and that was why I started making sourdough bread. It's so delicious. Any version from rustic and crusty more like what you think of as sourdough to very dense dark and bouncy, sourdough rye is great.

well i am from egypt so it is koshary but koshary is overrated

You had me at

A barbecued sausage in a piece of white bread

This is a Kiwi staple; if there isn't a sausage sizzle, is it even an event?

Smørrebrød.

They do here too, the leaves and the fruit of the tuna, but it's probably exotic outside of the Americas.

Can confirm.

Went to a dinner party at a friends house last year; there was a German who now lives in NZ. My partner makes sourdough from scratch; that German engineer just about cried when he tasted it. Said it was just like the ones at home.

Great stuff for cold winter days! Having it in scorching hot summer isn't that great though. Same goes for most of our (Czech) dishes too.

If I had to pick one, it'd be "svíčková". It's roasted beef with creamy vegetable sauce served with bread dumplings.

Samoa?

Samoan fry bread is; pure golden perfection when done well; with lots of butter and jam.

Bouillon paste is a good way of putting it, I add Vegemite to a lot of my stocks and soups.

Borscht

Zefix!

Leberkassemmel oder Brezn!

In the darkness of your mind. In the kitchen of the night. In the cupboard of your heart. That's where you'll find...

I'm too pigprussian for that lol

I'm American - so all of them.

Lakota. I like fry bread more when it's savory, like for a fry bread taco or something.

I gotta expose my total ignorance here. Hell is a cheese curd?! Y'all yanks are way into it and I suspect I would be as well.

(And now I'm starving look at your pic.)

Essentially, they're fresh chunks of cheese that haven't been aged. You can eat em fresh (if they squeak and are room temperature, that's the best) or fried.

The Canadians also use em as a primary ingredient in Poutine

The production of cheese involves separating milk into curds and whey. Whey is liquid and curds are solid.

Curds are basically the unaged, unprocessed initial stage of what one would consider to be cheese.

If you've never had cheese curd before, it's not too different from fresh mozzarella, but it's not as stretchy (mozarella is basically just kneaded curd). Good curds should be "squeaky" because of the high moisture content and clumpy texture.

Green Jello with carrots and marshmallows, sometimes whipped with whipped cream. Utah.