What food do you miss the most?

What food do you miss the most?

  • N.American: Mash Potatoes, Mac & Cheese, Sloppy Joes, Turkey Sandwiches, Green Bean Casseroles etc.

    Votes: 0 0.0%
  • Real Big Salads: Caesar, Chicken, Mexican, Veggie etc

    Votes: 6 12.8%
  • Pizza & Beer: Deep dish & thin with various topping, spicy sauce & Beer

    Votes: 5 10.6%
  • Tai Food: Spicy Pat Tai, Tai soup, Paneng, lettuce wraps, green chicken curry.etc.

    Votes: 5 10.6%
  • N.Mexican: Burritos, Tostadas, Tacos, Nachos, Soup etc.

    Votes: 11 23.4%
  • Other?

    Votes: 20 42.6%

  • Total voters
    47
Deuchars IPA, Irn-bru, Haggis, Good whisky at a decent price, Salt and vinegar crisps, Fish supper from the chippy with salt n sauce, Curry houses with beer at a reasonable price and sour haribo sweets.
 
TheBlackHand said:
I love peanut butter, but Nutella is better.

Nutella and jelly sandwiches, mmmm.

Nutella is actually chocolate spread (kind of like chocolate pudding) with about 25% hazelnut paste mixed in. That's what makes nutella.......nutella. In Italy mixing chocolate and hazelnut together it's called "Gianduia"
 
Lucas said:
I tell you what I miss.....

I miss, the Empanadas (not the those horrible meat pies in which you need to put heaps of tomato sauce on the top in order to be able to eat them), Dulce de Leche, Facturas and all type of baked goodies found in the bakery, good taste and tender Beef (a very difficult goal this one) one you can eat without the need to put something on top to mask they tasteless or weird flavor, be this a barbecue sauce topping or HP or Tomato Sauce or Tabasco or Hot Chili or whatever, etc, etc., Chorizos (real ones not the full greasy soap made here), Asado cut as it should be (not much now because butchers are adopting that cut nowadays, Thanks God!), Real Chimichurri, Mollejas (the real sweet bread), Alfajores (an impossible dream), The Bread (hot just baked and coming out from from a real bakery oven), The Pizzas (all of them), Churros yummy (nowhere to be seen), Choripan with Chimichurri available anywhere on demand when you feel like it, Spanish Saffron real one with flavor and aroma to make a good and aromatic Risotto (never ever a possibility here to get one), not the rubbish sticky indelible made in here, what the hell is that?, real Unsalted Butter (in all the damn thing they can't go without putting heaps of salt in them), Empanadas discs and Pizza Dough ready to oven, real with 'full of flavor' Cooked Ham and Procciutto, Salamis all varieties not the plastic flavored, greasy tasteless made over here (a disgrace), Matambre, (this is another impossible dream), just good made on the day Fresh Pasta, Raviolis, Noquis (Gnoquis de Semola a la Romana) or from real potato as it should be made, Fettuccine or Spaghetti's, Lasagnas all fresh made on demand anywhere were you go there is one nearby, Salt (fine salt Celusal or something similar, not the chunky coarse thing they are packaging here), real Mayonnaise with eggs and lemon, not the sweet sugary tasteless they eat (horrible), and Espresso or Cortado (well to be fair lately they changed the bloody tea and the umbrella juice they used to serve as a coffee, I must admit), to be able to sit in any cafe bar or take away shop and order a cafe con leche and 3 medialunas, nope, no way, maybe a cappuccino and a piece of cake is your best bet, Dulce de Batata with Chocolate, Dulce de Membrillo, Cheese Mantecoso or Double Cream (this is another impossible dream) all the varieties of cheeses are dearly missed, gaseosas (sodas in siphon), Pomelo soda (grapefruit flavor) with and without gas, the Wines and to be able to buy any alcohol based drink anywhere at anytime.....and I can go on, and on, and on...
So believe me you are not alone on this guys/gals it's both ways, we always will be missing something with the switching...the difference is we do not complaint so often and every day as you do, we accept it the way it is (with all the pain it represents) and that is it, in simple words....Get Over It!...like everyone else or time to move on.




You forgot the heavy milk cream, looks like just milk, no consistency to make chantilly cream or mix with pasta or bolognesa sauce . Fresh pasta mmmm ... Queso cremoso even better ...
 
Carlosgreat said:
What can of cheese you miss PhillipDT?
Short answer: Hombolt fog.

Long answer, the HUGE variety of aged and new sheep cheeses goats cheeses cows cheeses from all over the world. Aged in oak, aged in walnut, aged in old sherry casks. Pasturized, unpasturized.Whatever. Its not one cheese I miss, its the ability to have a different 5 cheeses every night.
 
PhilipDT said:
Short answer: Hombolt fog.

Long answer, the HUGE variety of aged and new sheep cheeses goats cheeses cows cheeses from all over the world. Aged in oak, aged in walnut, aged in old sherry casks. Pasturized, unpasturized.Whatever. Its not one cheese I miss, its the ability to have a different 5 cheeses every night.

So all these times I had my husband bring in cheese from Switzerland and much of it get tossed away since we didn't have many cheese lover friends...
Well now I know we can find some people who appreciate cheese in this forum..will keep that in mind for the next time
 
I also miss chicken marsala, but amazingly I finally found marsala wine in Coto and made the best ever chicken marsala last week, it was a huge success, will repeat it tonight
 
Back
Top