# Foreign food habits you've imported **URL:** \ **Category:** Cafe Society\ **Created:** [April 18, 2020, 10:30am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041 "2020-04-18T10:30:20Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [April 19, 2020, 2:11am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/41 "2020-04-19T02:11:09Z")
> [@orcenio](#): > > My body is 60% steamed noodles in pho-style broth with mixed veggies. This is all I make anymore. I’m an addict with a problem. You sound delicious. ---
**Author:** ![orcenio](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/orcenio/32/1036_2.png) [@orcenio](https://boards.straightdope.com/u/orcenio)\ **Post date:** [April 19, 2020, 2:26am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/42 "2020-04-19T02:26:30Z")
Ha! High praise from a **Yorkshire Pudding**. 😃 ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [April 19, 2020, 3:43am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/43 "2020-04-19T03:43:21Z")
Damn, y’all are making me hungry. I don’t even know where my American food habits end and all the foods I’ve grown accustomed to eating while living in other countries begin. But I will note that while I was growing up in the American Midwest and East Coast in the 1960s and 1970s, rice was considered a fairly unusual food. When we ate it, it was the horror of converted rice (which I know is actually a good way to improve the nutrition of rice, but texture-wise it is a crime). After years of living in Asia and Micronesia (and even Egypt, which has wonderful rice) and now Hawai’i, I consider rice a staple. While I don’t eat it every day, I would no more want to run out of rice than I would feel comfortable running out of flour, butter, or similar basic foods. I’m not just talking about a standard short or medium grain white rice, but all the wonderful forms that rice can take: sticky rice, black rice, red rice. Mmmm. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [April 19, 2020, 3:55am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/44 "2020-04-19T03:55:47Z")
Mama Plant made Minute Rice, a horrible, evil thing. When her sister’s daughter married, and requested yellow rice, Mama Plant dyed Minute Rice, which became clumps. It was…awkward. ---
**Author:** ![StGermain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stgermain/32/2868_2.png) [@StGermain](https://boards.straightdope.com/u/StGermain)\ **Post date:** [April 19, 2020, 4:30am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/45 "2020-04-19T04:30:22Z")
> [@Qadgop\_the\_Mercotan](#): > > My rankings of the yeast spreads, from best to less best is as follow: > > 1. Cenovis. This swiss spread is my fave because it has those vegetable undertones I associate with a well cooked pot roast with carrots, onions, and potatoes all caramelized together in harmony. > 2. Marmite, the english version. Smooth and silky, it’s my everyday spread on english muffins and sourdough. > 3. Vegemite, my first yeasty experience. So it’s a sentimental fave tho I find it a bit more bitter than the above two treats. Even so, I love it on toast and it gets used regularly in my stews, sauces and chowders. > 4. NZ Marmite. A bit sweeter than the english version but a nice change of pace from the other three. > > I’ve also had promite, mighty mite, and the old non beef Bovril. All were interesting in their own rights, but they’re not in regular rotation. Basically they’re all yummy in their own way, and I refuse to get into the yeast spread wars, disparaging one while praising another. Smacks too much of the Ford vs. Chevy idiot rivalry. > > I just wish Cenovis was easier to get my hands on. Wouldn’t mind getting my hands on some more of that Extra Old Marmite that was available in the UK for while, a few years ago. THAT was awesome with 20 year old cheddar melted onto sourdough. [This stuff??](https://www.amazon.com/CENOVIS-Organic-Vegetarian-Lactose-Germany/dp/B07XRJM48D/ref=sr_1_1?dchild=1&keywords=cenovis&qid=1587270454&sr=8-1) StG ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [April 19, 2020, 4:55am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/46 "2020-04-19T04:55:55Z")
What counts for the purpose of this thread? I’ve never been to China, but I made beef with broccoli in oyster sauce for supper tonight. We do a lot of simple wok cookery. And I picked up some bean/pasta dishes from a friend with Italian roots. ---
**Author:** ![Colibri](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/colibri/32/1841_2.png) [@Colibri](https://boards.straightdope.com/u/Colibri)\ **Post date:** [April 19, 2020, 5:37am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/47 "2020-04-19T05:37:54Z")
> [@CairoCarol](#): > > But I will note that while I was growing up in the American Midwest and East Coast in the 1960s and 1970s, rice was considered a fairly unusual food. When we ate it, it was the horror of converted rice (which I know is actually a good way to improve the nutrition of rice, but texture-wise it is a crime). On the rare occasions my mother made rice instead of potatoes as a side dish in the 1960s, it was served with butter. (At least it was real rice instead of converted rice.) ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [April 19, 2020, 6:31am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/48 "2020-04-19T06:31:39Z")
Arkansas Pink Tomatoes and a slice of Cherry Pie. Or two. ---
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [April 19, 2020, 9:55am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/49 "2020-04-19T09:55:35Z")
> [@puzzlegal](#): > > What counts for the purpose of this thread? I’ve never been to China, but I made beef with broccoli in oyster sauce for supper tonight. We do a lot of simple wok cookery. And I picked up some bean/pasta dishes from a friend with Italian roots. Well, the idea was stuff you tried in its native setting, which isn’t standard fare where you live but you continue to make because you liked it so much. It doesn’t have to be a recipe as such (though it can be), but…well, like the mayo on fries thing: if you’d never had it at home but tried it the Netherlands because ‘when in Rome’ (or Enschede in this case) and loved it so that’s now how you always have your fries. But, y’know, digression is the spice of life. Or is that chicken salt in Australian chip shops…? Not just “I tried a recipe”, but do feel free to develop ideas. It’s always nice to have a natter about food. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [April 19, 2020, 10:21am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/50 "2020-04-19T10:21:17Z")
Fish and chips with salt and malt vinegar, mmmmmmmmmm! :o ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [April 19, 2020, 11:03am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/51 "2020-04-19T11:03:41Z")
Hmm, I have always been both a fairly adventurous and fairly picky eater, and probably most of the “foreign” eating habits I have picked up I did so at restaurants, or from friend and family, not in their native countries. (Adventurous in that I’ll try it. Picky in that there are lots of foods i don’t care for.) But I did just install a Japanese bidet toilet, because… well, the Japanese just have better plumbing than America. And I seriously considered a tatami floor, too. (Thinks harder) I liked marmite when I had it in Australia, but not so much I sought it out in the US. I did bring some Ribena home from Germany… maybe that counts. ---
**Author:** ![road\_lobo](https://avatars.discourse-cdn.com/v4/letter/r/d78d45/32.png) [@road\_lobo](https://boards.straightdope.com/u/road_lobo)\ **Post date:** [April 19, 2020, 11:15am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/52 "2020-04-19T11:15:29Z")
> [@Yorkshire\_Pudding](#): > > When I worked in Tanzania 20ish years ago, we’d get Chipsi Mayai (“Chips Eggs”) from roadside shacks for about 500 shillings. A big batch of chips (thick cut fries) would be made in advance, and a handful would be tossed into a small frying pan to reheat, then two beaten eggs would be stirred in to make a chip omelette. A Dutch colleague was familiar with the idea as a way to use leftovers… This is called a frittata. > **[Frittata](https://en.wikipedia.org/wiki/Frittata)** > > Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'. > The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version... ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 19, 2020, 11:40am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/53 "2020-04-19T11:40:19Z")
What is converted rice? ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [April 19, 2020, 11:45am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/54 "2020-04-19T11:45:50Z")
> [@Acsenray](#): > > What is converted rice? > **[Definition of CONVERTED RICE](https://www.merriam-webster.com/dictionary/converted%20rice)** > > white rice that has been soaked, parboiled using pressurized steam, and then dried before the outer husk is removed during milling —called also parboiled rice… See the full definition I remember the TV commercials for converted rice back in the '60s. They would show a happy suburban family chowing down on the stuff with no topping other than maybe a little butter. No gravy, no seasoning, no Asian sauce, nothing. Yeccch! :mad: ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [April 19, 2020, 11:51am UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/55 "2020-04-19T11:51:22Z")
> [@road\_lobo](#): > > This is called a frittata. > [Frittata - Wikipedia](https://en.wikipedia.org/wiki/Frittata) When I hear eggs fried with potatoes, I think of a Spanish omelette: > **[Spanish tortilla recipe | Jamie Oliver egg recipes](https://www.jamieoliver.com/recipes/eggs-recipes/spanish-tortilla/)** > > This Spanish omelette recipe from Jamie Oliver will show you how to make a Spanish omelette, and it really couldn't be easier (or tastier!). Serve with a salad. ---
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [April 19, 2020, 12:30pm UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/56 "2020-04-19T12:30:27Z")
> [@road\_lobo](#): > > This is called a frittata. > [Frittata - Wikipedia](https://en.wikipedia.org/wiki/Frittata) Yeah. Or a Spanish Omelette. Or a tortilla in some places. But no, I don’t mean the general concept of beaten eggs fried in a pan with various fillings, which is quite obviously _extremely_ widespread, I specifically mean a handful of chips cooked into a (two-egg) omelette, which I encountered as street food in East Africa and which is not a common thing anywhere else I’ve been. ---
**Author:** ![eenerms](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@eenerms](https://boards.straightdope.com/u/eenerms)\ **Post date:** [April 19, 2020, 12:56pm UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/57 "2020-04-19T12:56:42Z")
> [@Chefguy](#): > > Mayo with my fries. This ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [April 19, 2020, 1:48pm UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/58 "2020-04-19T13:48:50Z")
When my gf was in the UK one morning she sent me a picture of her pub breakfast plate, which included baked beans. I went out that day and bought six assorted cans of baked beans. They’ve been a breakfast regular ever since. And of course mayo with pomme frites from our European friends. Also stuffed christophene, a common side dish in the Caribbean. WalMart occasionally has chayote squash, aka christophene. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [April 19, 2020, 1:48pm UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/59 "2020-04-19T13:48:55Z")
> [@StGermain](#): > > [This stuff??](https://www.amazon.com/CENOVIS-Organic-Vegetarian-Lactose-Germany/dp/B07XRJM48D/ref=sr_1_1?dchild=1&keywords=cenovis&qid=1587270454&sr=8-1) > > StG That’s the stuff. I just bought 3 jars! Thanks!! 😃 🙂 🆒 ---
**Author:** ![Yorkshire\_Pudding](https://avatars.discourse-cdn.com/v4/letter/y/59ef9b/32.png) [@Yorkshire\_Pudding](https://boards.straightdope.com/u/Yorkshire_Pudding)\ **Post date:** [April 19, 2020, 2:25pm UTC](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041/60 "2020-04-19T14:25:40Z")
[QUOTE=puzzlegal;22258233 I did bring some Ribena home from Germany… maybe that counts.[/QUOTE] Lord, how I miss Ribena. Since the introduction of the sugar tax, a lot of manufacturers has sidestepped the price increase by reformulation with enough sweetener to reduce the sugar content…and thus making it taste undrinkably wretched. 40 years drinking Ribena and it was ruined overnight. [Previous page](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041.md?page=2) [Next page](https://boards.straightdope.com/t/foreign-food-habits-youve-imported/852041.md?page=4)