I will be hosting this month's photo competition. The theme chosen for this month is Foreign Food, as sugested by Mark Mayo.
Here is a further description of the topic: A photo of any form of food, which is foreign to some of our members. (It can be you, it can be food which is from your home but which will be foreign for others.)
The following rules apply:
Please do not post photos until 00:00:00 1st February (UTC Time) - any photos posted before that time will not be counted.
Please include a description of what you're photographing, when and where the photo was taken(if known).
Photos should be taken by you or a travel companion who is named.
One photo per post, three posts maximum per person. Do not delete or change photos once posted.
If there are any people in the photo, make sure you have their permission to post the photo online (or blur their faces).
No offensive / NSFW photos.
No downvotes, they are not counted. Please leave a comment if you disagree.
Photos may be posted until 23:59:59 28th february (UTC Time) when the winner will be announced. If there is a draw/tie voting will continue.
If you have any suggestions, please leave a comment or post in chat. Please suggest any more ideas for themes there or them to this post.
Trdelník, a Slovak dessert treat popular in the Czech Republic. It's a hollow cylinder made of baked wheat strips, with cinnamon and vanilla sugar sprinkled on. In the photo, it's seen on the left side, behind the brown cake slice.
I baked that cylinder myself for my mother's birthday in 2020. The other desserts seen in the image weren't baked by me.
The Persian designation pacha stems from the term pāče, literally meaning "trotter". The combination of a sheep's head and trotters is called kalle-pāče, which literally means "head [and] trotter" in Persia.
In the bowl is bits of the brain. From the head, the cheek was the best part.
I definitely understand that the following content may hurt some people sensibility, in this case feel free to immediately delete if not appropriate. I enjoy these monthly contests so much and I do not want to seem/be unfair. I post what follows because I was the first one impressed by the fact that what is shocking in my country or culture can be normal somewhere else.
Grilled dog meat served on 27 Jan 2019 at Truong Dog Meat Restaurant in Ho Chi Minh (Vietnam). I shot the photo with my Samsung J5 phone.
This "Chicago" style "pizza" was once served in South Korea. It would make anyone from Chicago look twice. The crust was like a donut covered in powdered sugar. The ketchup-like red sauce covered large amounts of cheese. Of course, pickles and jalapenos on the side completed the mandatory ingredients of any deep dish Chicago styled pizza. Photo taken in the Myeongdong neighborhood of Seoul, South Korea circa March of 2019. Sadly, the restaurant has since closed.
This was taken by me in June 2019. It was taken at the Karrke Aboriginal Cultural Tour near Kings Canyon, Northern Territory Australia, and shows a variety of desert grains. Only anonymous feet, legs and hands in this particular photo.
This delicious Thai rice with chicken was served to me on 20 Oct 2018 on the island of Koh Phangan (Thailand), in a restaurant somewhere close to Chaloklum. It is paired with lime, cucumber and the typical (and amazing) spicy pepper in fish sauce. I shot this photo with my Samsung J5 phone and I originally posted it here.
Apparently, it somehow takes its name from Sicilian Cassata, but this latter is a dessert instead. Whereas Italian ricotta is made from leftovers from the production of other cheese, Maltese irkotta used to fill qassatat is produced by heating fresh milk before adding salt to form the curd. The price for one quassatat ranges from 1 to 2 euros and this chubbier cousin of pastizzi is definitely deliciously tasty and worth trying.
The one you see here was served to me at Palazzo Gatto in Mdina on 11 March 2019 and I shot the photo with my Huawei phone.
An experiment to find out if Spanish Lentejas Pardinas (on right half of image) are an adequate substitute for French Lentilles Vertes (on left half of image) when used in the oven without being soaked or cooked first. Our judgement: good enough so long as the lamb juices and a little water make their way down into the base of the tray. The photo was taken by me last autumn in the Subbética region (Córdoba province, Andalucía, Spain).