School Lunch in Australia

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! —The Mgmt. Kids Eat Outside We don’t have set lunches or cafeteria’s over here. We have canteens, which mean that kids buy what they want off the menus each day. Canteens aren’t cheap either, at my high school, a meat pie was AUD$3.80 and hot food (like pasta, stir-fry and rice, casseroles, etc.) were AUD$6 for a small container. I used to take

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Culinary Ambassadors: Condiments in the Philippines – Shrimp Pastes

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! ( Find out more about CA or join here! ) —The Mgmt. Bagoong (in the small dish to the right) is an accompaniment for this bowl of kare-kare. [ Photograph: dbgg1979 on Flickr ] Most aficionados of Southeastern Asian cuisine are already familiar with the pleasures of fish sauce, but few are ready to dive head first into the heady world of fermented shrimp pastes. It’s a shame because whether you call it belacan, terasi, or bagoong, shrimp paste is an umami flavor bomb that can transform sambals and stir-fries into something otherworldly. Bagoong alamang is a shrimp paste native to the Philippines and especially prized by Ilocanos , who harvest the tiny krill shrimp for bagoong from the coastal waters around the country’s Ilocos region. In its raw state, bagoong is salty with undertones of sweetness and a strong smell that a novice may liken to a gym sock. But in small amounts its pungent flavor holds its own as a bracing dressing for sour …

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Culinary Ambassadors: Breakfast in Manitoba, Red River Cereal

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. ( Find out more about the program here. ) Last week people were asking where the love was for Canada. O, Canada, here you go. —The Mgmt. We do have a Canadian cereal! Well, from Manitoba, where I grew up. Growing up with British parents, a Saturday breakfast usually meant a full English (bacon, eggs, beans, sausage, grilled tomato, and toast). However, once I moved out with local Manitoban housemates I found there was a cereal made in Manitoba. It’s called Red River Cereal. It’s a very healthy breakfast made with whole grains and flax. It’s like porridge, and, like porridge, it needs lots of extra flavours to make it tasty. Traditionally it’s sweetened with brown sugar and milk, but you can add anything you would add to porridge, such as apple sauce, maple syrup, or fruits. Not sure how available it is outside of Manitoba, but I have never seen it in Toronto, where I now live, and many of my friends here have never heard of it. Ironically, it is made exclusively in Toronto now. My personal typical …

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Tags: ambassadors, british, culinary, food, like-porridge, love, make-it-tasty, river, toronto

Culinary Ambassadors: Street Food in England, Fish and Chips

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Want to become a Culinary Ambassador? Find out more about the program here. —The Mgmt. [ Photograph: timparkinson on Flickr ] Because it rains a lot in England, it’s not very common to find actual food carts here. Then again, it rains a lot in Portland, Oregon, where food carts are everywhere , so perhaps rain isn’t the issue. But there is street food here, which I’m choosing to define as food for walking around, or for sitting on a promenade overlooking the ocean. Yes, that’s it. Surely fish and chips is the classic British street food. [ Photograph: f10n4 on Flickr ] It’s simply large fillets of batter-fried white fish in a bed of square-cut or chunky fried potatoes, wrapped in newsprint-type paper (not actual newspaper, at least not in the 21st century). It’s most often eaten sprinkled with salt and vinegar, or perhaps a bit of ketchup, and mushy peas. Mushy peas are not the grayish things you get from a can, but, rather, are cooked from dried peas, an old-school English staple. I was surprised to hear that the best fish and chips are …

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Culinary Ambassadors: Grocery Shopping in Wisconsin

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! —The Mgmt. Not the markets in question. Just a random supermarket photo! [Photograph: Robyn Lee] From spring to fall, my meal plans don’t start with shopping. My husband and I pick up our CSA half-share Friday evening from the Basics Co-op in town. Then I sit down to go through my backlog of bookmarked recipes and search for new ones to use up the CSA stash. Saturday morning we hit the farmers’ market to fill in the gaps in the CSA: usually tomatoes, garlic, hot peppers, more onions (we always need more onions), cheeses, the best bacon in the world, and some other meats (local bison, lamb, beef). The rest of my produce, like things that are out of season or just unavailable at the farmers’ market, I try to get at the co-op. I tend to wait until the beginning of the week for co-op shopping since they have 10% off all…

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Breakfast in Belgium: NOT Waffles but Bread, Cheese, Jam, and Honey

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Given that today is National Waffle Day in the U.S., we thought we’d invite BierGiek on stage today to dispel a myth. —The Mgmt. [ Photograph: Wikipedia ] First and foremost, Belgians do not eat waffels for breakfast. Not ever. Breakfast usually consists of bread and cheese, such as sliced Gouda, jam and honey. Children often eat sandwiches with Nutella or the type of cream cheese sold in the USA as “Laughing Cow”. On Sunday or for a special treat, people typically flock to the bakeries in the early morning and buy croissants and crispy bread rolls. Belgians favor (strong) coffee in the morning, although tea has gained some ground. Orange juice is also a common option. What did I eat this morning? My husband and I travel a lot and we bring home breakfast recipes from all over the world. My personal favorite is Thai-style congee: rice porridge with hot chili peppers, scallions, little dried fish, and little pork balls, plus whatever else that might be…

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Condiments in Japan: So-su (Sauce)

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest, from longtime SE’r hmw0029 ! —The Mgmt. [ Photograph: Wikipedia ] When you just say “sauce” (pronounced so-su ) in Japan, it usually means a thicker version of Worcestershire sauce. We recently discussed it here ! The major brand is Bulldog, and, according to their website, it’s made from these ingredients: tomatoes, prunes, apples, lemon juice, carrots, onions, vinegar, sugar, HFCS (haha), salt, starch, hydrolyzed protein(?), spices, and yeast extract. [ Photograph: Wikipedia ] It’s an essential condiment in Japan. Without it, korokke (above) and tonkatsu will suffer. You can’t make yakisoba and okonomiyaki. Some people even use it on sunny-side up egg or a bowl of rice. They come in thin( usutah ), medium-thick ( chuuno ), and extra thick ( tokuno or tonkatsu ) forms. Medium-thick is the most popular kind in the Eastern part of Japan (the Kanto region). While the Kanto people like me tend to use the medium-thick for …

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Triple citrus cupcakes and s’mores cupcakes from Tracey’s Culinary Adventures

These photos are from the blog Tracey’s Culinary Adventures – below are triple citrus cupcakes. And these are s’mores cupcakes – click through to read more and get recipe links!

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Festival Food in Australia: Dagwood Dogs

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! —The Mgmt. [ Photograph: robstephaustralia on Flickr ] In the part of Australia that I lived in for most of my life we had very few “festivals” as such. What we did have, though, was the Royal Show. Every year the Royal Show tours Australia, stopping at untold amounts of places along the way. One of, if not the, most common foods at the Royal Show was the Dagwood Dog, also known as the Pluto Pup. Essentially just a hot dog on a stick, dipped in batter then deep-fried, this is an absolute thing of beauty. Generally the tip is dipped in tomato sauce (not ketchup) when you buy it, making it oh so much yummier, but oh so much harder to eat elegantly. The thought of eating Dagwood Dogs at any other time of the year is enough to turn anyone’s stomach, so this is very definitely a festival food. — GegeMac , who also blogs at gegebrownagain.wordpress.com Want to tell us about a festival food where you live? Go here!

Tags: ambassadors, australia, culinary, dagwood, dagwood-dogs, find-out-more, life, reports-on-food, royal-show, serious-eats-, time, year-the-royal

School Lunch in India

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! —The Mgmt. Clockwise from left: Vegetable medley, curried fresh cheese and peas (mutter paneer), lentil stew (dal), and unleavened whole wheat flat breads (roti). [ Photograph: Maya Srinivasan ] In India, school lunches are usually provided by loving mothers, not school cafeterias! In fact, this love of home-cooked food has given rise to a unique type of food-service worker, known as the “dabbawalla,” or literally, person with a box. These workers collect freshly cooked food from the homes of school-going children and deliver it to them at school, collecting the empty containers once lunch is over. They provide this service to adults who work in offices, too. The “tiffin dabba” (lunch box) that most people use consists of a number of stacking stainless steel containers, all of which are held together by a steel frame that also serves as a handle. (See the Wikipedia entry on the subject.) So what’s in one of these lunch boxes? It varies from region to region, since India is a country with tremendous diversity in food. Most commonly, though, you will find unleavened whole wheat flat breads (roti) accompanied by…

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