Foreign Food in Foreign Countries

I tried something called a hamburger while I was stationed in Germany. It was not remarkable in any positive sort of way.

Do you think they got confused and just thought it meant 'anything from Hamburg'?

My experience with crazy versions of food happened in North Carolina about 35 years ago. The cook grew up in Johnston County, originally tobacco farming territory. This wasn't a restaurant, it was my Mother-in-Laws home, she served Lasagna made with American Cheese and not a trace of garlic or oregano. Apparently Italian cuisine only appeared in ladies magazine, and ricotta, garlic and oregano were not readily available in the Piggly Wiggly, so slight alterations were in order. The last time I was in Raleigh, they did have a very nice Italian restaurant. Italian food was kind of exotic before the triangle was established,before that it was black eyed peas, fat back and fried chicken.

2010 Bordeaux, France. Let's try the French version of Indian.

Really bad idea - probably our worst experiment.

'Curry' was yellow coloured bechamel. 'Naan' was brioche. Thoroughly flavourless. This was not a cheap restaurant. Indian waiters in 'raj-era' suits and exaquisite decor.

We paid and left it on the table and found somewhere french to eat.

I had the best Chinese food in Edinburgh. We kind of just decided we wanted something else. Just walked in and lucky.

Also had fantastic Indian food in a small town in England.

I've only been to three foreign countries, not counting Canada, and that was a long time ago, or Heathrow's waiting room, which didn't count: Mexico, Guatemala, Italy. Haven't eaten other than their foods while there.

Not surprised you found good Indian in England, although we did the gauntlet of south Asian restaurants in Brick Lane (east end of London) where the waiters spruik outside to get you in, offering free entrees et al. Wasn't much chop, and they really didn't want to give us the free desert they promised (simply disappeared from the dining area for half an hour) it was really funny - a bit of game really.


Chinese in Scotland though? Interesting. I thought everything in Scotland was deep fried.

Could be.

Yeah why we opted to try chinese. Was tired of the limited options.

I had some German food in the USA: the name were similar.

And I had some "original German bratwurst". If a butcher would make it here, we would re-introduce the death penalty.

Italian food in New York was almost always a disappointment, but not as costly as the French fare (equally disappointing, most of the times).

Very interesting topic.

I don't think I've ever had as good Chinese food anywhere else as I have had here in the US, but I can't say that everywhere I go, I eat Chinese, but I did in Australia and I maintain my claim.

The Indian food in the UK (specifically London) is far better than what we, generally, can get here, but I did eat at a place in Toronto that rivaled London's Curry Shops, and there a couple of holes in the wall in NYC that are very good.

The tapas I've had, outside of Spain can't compare with those within, but again, I don't think I've sampled them enough in either the US or elsewhere to say who does it best outside of Spain.

Lastly, I've had better French food in the US than in France.

On the flip side, attempts at "American" food in other lands is usually laughable, since it seems that these places all assume that American Food = Steak & Burgers. Since they all overcook the beef it's ridiculous.

I have heard of, but not yet tried, a place in London that serves their version of BBQ which is supposed to be pretty good. The problem is that I don't want to eat at "American" restaurants in foreign lands, and only do so when my hosts feel like it will make me feel at home.

I've been to several excellent German places here in the US, and you know what? The owner/chefs were all German. So perhaps you missed these or you have something against German Ex-pats.

I don't think that it has to due a lot with ownership but more with the ingredients you use. I might be wrong, though, and just know the different taste here, which I think to be original.

You make a good point, but I tend to think American "artisans" are right up there with their German brethren when it comes to raising pigs and making sausage. We're good learners.

You should have tried der Weinerschnitzel, if they were still in business. Strangely, they sold something resembling a "frankfurter", and yes, the article was "der", not "das".

Well, sausages. One of our local butchers (a young girl) is friendly with the owner of a larger family meat and sausages production "factory" (in Milwaukee, if I remember correctly.) He said, our sausages wouldn't have a market in the USA.
And I remember having seen a "German bratwurst" with 68% meat in it. That butcher could close his shop here. (A Bratwurst has 98-99% meat, depending on the region.)

Well the protein/fat mix of any sausage is a question of taste. 68% is low by most American standards. Typically the lowest you will find here is 80%.

Of course this is simply a matter of taste rather than anything else because, frankly (no pun intended) a 99% protein bratwurst sound horrible to me, and yet I doubt very many German butchers insist on because of health.

Nothing wrong with some fat.

I'm with you - the thought of a 98/99% meat bratwurst <shudder>

I want some fat in sausages unless they are a very dry cured sausage that is used for flavouring/cooking, rather than eating.