If you've traveled to other countries, are there any meals you've had in other countries that you've cooked at home?

My wife & I visited Europe this past October, and one of the cities we visited was Paris. We had a lunch there one day at a restaurant (Le Petit Chatelet, near Notre Dame Cathedral), and we both had what was listed on their menu as veal stew, and we both really enjoyed it. I looked it up after we got home, and it seemed it's actually called Veal Marengo. I've made it a couple times at home now, and I think it will definitely be on the rotation for meals we make at home, as it's fairly tasty.

The sauce is basically made up of tomato (peeled, seeded, & sliced - preferably San Marzano tomatoes - and you could possibly add tomato sauce too), minced garlic, veal/beef stock, shallots, and white wine, and simmered with a strip of orange peel to give it some of that flavor. There are many recipes online, some which call for mushrooms & carrots, and others that don't.


Also, years ago, I visited Brazil a few times. They have their own take on a lot of recipes. One dish from Brazil that I really like is chicken stroganoff. They also have a type of balled cheese bread that's commonly found in a lot of restaurants & cafes in Brazil, which is fairly tasty. In the US, there's a company called Brazi Bites that makes & sells frozen Brazilian cheese bread that can be baked in the oven, and it's pretty much the authentic stuff (the company was founded by someone from Brazil).

Nightfox
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Nightfox wrote to All <=-

If you've traveled to other countries, are there any meals you've had
in other countries that you've cooked at home?

Improved upon, not cooked for the first time.

I had a spaghetti carbonara in Florence that I've tried to duplicate,
while having made it many times before. They used guanciale instead of
pancetta, which is more like a pork belly than back bacon. Technically,
I think it's a cheek.

I made it more al dente than I normally do, emulsified the pasta with a
little more water than usual in a hot pan instead of using the pot, and
topped it with a whole small egg yolk.



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Re: Re: Home cooking and international cuisine
By: poindexter FORTRAN to Nightfox on Thu Jun 11 2026 07:45 am

I had a spaghetti carbonara in Florence that I've tried to duplicate, while having made it many times before. They used guanciale instead of pancetta, which is more like a pork belly than back bacon. Technically, I think it's a cheek.

Italy is a place I haven't been to yet that I'd like to visit some day.

Nightfox
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Re: Re: Home cooking and international cuisine
By: Nightfox to poindexter FORTRAN on Thu Jun 11 2026 11:51 am

Italy is a place I haven't been to yet that I'd like to visit some day.

Italy was great. We packed a lot into 10 days -- several in Rome, staying near the Trevi fountain. A couple of days in Florence, a day in Venice, a day in Siena, and a day trip to the countryside for a pasta making (and eating!) class.

We packed in a lot of museums and cities to give the kids a feel for what they'd want to come back to see. I think we all agreed we wanted more time in Venice and in the country.

Definitely worth it.
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Could we maybe get the Food/Cooking echo back on the network?
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Re: Re: Home cooking and international cuisine
By: Geri Atricks to All on Thu Jun 11 2026 06:12 pm

Could we maybe get the Food/Cooking echo back on the network?

I wouldn't mind that. Although I don't cook very often, I do enjoy cooking, including trying new recipes and experimenting.

Nightfox
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Could we maybe get the Food/Cooking echo back on the network?

Post more food/cooking things, and if the demand is there long-term, then probably Avon will add it back when he regains enough time and interest in the BBS scene.

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If you've traveled to other countries, are there any meals you've had in other countries that you've cooked at home?

Being from another country, it was a bit of time before we cooked any American food at home :D... unless Kraft Mac & Cheese counts.

We often make Asian style food these days. I love me some veggie stirfry, andI like to add cabbage.


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Re: Re: Home cooking and international cuisine
By: phigan to Nightfox on Tue Jun 30 2026 05:29 pm

We often make Asian style food these days. I love me some veggie stirfry, andI like to add cabbage.

I like making stirfry sometimes too (usually with chicken, in addition to vegetables). I haven't (yet) been to any Asian countries; I think stirfry is a fairly common meal in the US that people like to cook.
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