Crudo. A platter of a few types of raw thin slices of fish and a delicious salad with raw shrimp.
I had to put my trust in the restaurant’s careful handling and preparation, but having felt no ill effects, my memory was of a gastronomic rapture.
Will do, thanks for the tip.
Russian, among other cuisines mentioned here.
I’m not sure I’ve ever had any variety of seafood except for canned tuna and a freshwater fish I caught once.
How does this happen? 
Like, not even fish’n’chips?
I used to know someone who swore off all seafood, “Ick, no!”. Except fried shrimp. Ok, well, I suppose that’s a fairly mild dish. But she also excepted hot smoked salmon which is undeniably fishy.
She’d just decided that she would be someone that didn’t like seafood and no one could changer her mind, no matter what she actually enjoyed.
Ceviche is Peruvian - its national dish, in fact
I’ve been really wanting to try Pho and finally walked into a nearby place for lunch the other day. It was very busy, which was a good indicator that maybe the food was pretty good. I was handed a paper menu that was so large and with so many items on it that I was completely overwhelmed and left without ordering.
I’m guessing they were different options for what variations of Pho you could order? The menu at the Pho place I used to frequent pre-pandemic had a fairly simple menu-- the Pho portion of the menu featured ‘P1’ through ‘P10’ choices, which were pretty much the same base soup with different types and combos of meat offered (or no meat at all). I’m sure the servers at the place you were at would have been happy to advise a first-timer, as well as used to it.
I recommend the beef Pho, with whichever bits of meat appeal to you.
Pho is a noodle soup that you can add different items to the broth. Was it the kind of place where you fill out the slip, hand it to someone and edge down the line while they make your soup?
I bet that the option were something along the line of size of the portion, broth type (beef, or a vegetarian broth) and then the items you want added.
The first time there, simple is better. Pick a protein you like (beef, shrimp, tofu, etc.) and then a couple of vegetables like scallions, peppers, cilantro, etc.
That sounds a lot like pemmican. Which I have eaten. Once.
Hm, OK, I didn’t know that. I’ve had ceviche, and enjoyed it.
I unknowing ordered a peruvian dish that was raw fish in a cheese sauce. It was absolutely delicious!
Peruvian food has been mentioned several times; I mentioned upthread that I had the local news on in the background and they had a feature talking about new restaurants to try in 2022. In addition to the Filipino restaurant they mentioned, there’s also Culantro, a new Peruvian restaurant in Ferndale, Michigan.
Also Baobab Fare, a Burundi restaurant in Detroit, MI. I don’t think I’ve tried any other African Cuisine besides Ethiopian.
Looks like my wife and I have some new places to try if Omicron ever dies down! Or alternatively, I guess there’s always takeout. Not the same though, especially for the first-time experience.
If you subscribe to NYT recipes, this is a basic shakshuka recipe: Shakshuka With Feta Recipe - NYT Cooking
The first shakshuka I ever ate was in Egypt. It used fresh tomatoes and was heavenly.
It was the go-to breakfast when I was in Israel. I also tried a green shaksuka, which was NOT heavenly (an awful lot of leeks for that time in the morning).
Interesting combo. Was the cheese sauce warm? I can’t imagine a cold cheese sauce being very nice, and a warm one would surely cook the fish!
My local Whole Foods sells teff, although not all the time - not sure if that’s due to pandemic supply issues or not. Bob’s Red Mill sells teff. Not the cheapest grain but if you want to try making your own injera there’s a source for it. They sell both whole grain and flour.
Thanks! You got me curious, so I checked Amazon, and I found this, which seems like a pretty good deal:
https://www.amazon.com/Brown-Pounds-Anthonys-Tested-Gluten-Free/dp/B00J83468M/ref=sr_1_1_sspa?crid=1AUSF6NY7A728&keywords=teff&qid=1642514655&sprefix=teff%2Caps%2C73&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyU0hNWktON01IMDJBJmVuY3J5cHRlZElkPUExMDM4NzY0VDYzRE8yMjc1Sk5ZJmVuY3J5cHRlZEFkSWQ9QTA2NzU2ODAyNzcyMEE2WVhIV1BZJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
I’m thinking maybe I’ll be making some Doro Wat this weekend. Or maybe some spicy beef or lamb, red lentils and a couple other sides with injera.
If you’ve eaten in any upscale restaurant, you’ve probably eaten something very close to it - so much cuisine is influenced by French (hence the name ‘cuisine’!), it’s hard to distinguish sometimes in western restaurants. Many chefs are trained in French techniques and go from there. Omelette anyone? Dollop of mayonnaise? Some bearnaise sauce with your steak?
I’ve only recently been dabbling with Mexican-style cuisine. Being allergic to tomatoes and having a very low tolerance for corn makes that sort of difficult to really explore.
Likewise, aside from not being overly-fond of Very Spicy, the ubiquitous presence of lentils, peas, and tomatoes in Indian cuisine (I’m told the latter is a frequent component of masala) makes it largely off-limits to me.
As a general rule, if my allergies aren’t an issue I’ll at least try a food and I’m very willing to explore. Heck, I’m currently nibbling at the edges of Mexican/further south cooking that I can safely eat. Wouldn’t be opposed to Indian food that is safe for me. But I am not willing to take another trip to the ER with anaphylaxis.