You sound delicious.
Ha! High praise from a Yorkshire Pudding. 
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.
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.
StG
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.
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.)
Arkansas Pink Tomatoes and a slice of Cherry Pie. Or two.
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.
Fish and chips with salt and malt vinegar, mmmmmmmmmm! :o
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.
This is called a frittata.
What is converted rice?
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:
When I hear eggs fried with potatoes, I think of a Spanish omelette:
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.
This
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.
That’s the stuff. I just bought 3 jars! Thanks!! 
[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.