http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30The China Cafe on route 1 south in Woodbridge,in a strip mall in back of Best Buy, serves great traditional Chinese food. They have daily specials and will accomodate requests for meals that may not be on their menu. Very large &amp; flavorfull portionshttp://www.roadfood.com/Forums/fb.ashx?m=553266Sun, 15 Nov 2009 10:35:39 GMTI had a hamburger at a Harvey's outlet in Toronto once. Does that count? &http://www.roadfood.com/Forums/fb.ashx?m=553112Sat, 14 Nov 2009 12:25:23 GMT Saltenas in the heart of Cochabamba, Bolivia. What exactly is that? Saltenas are the Bolivian version of empanadas. It has meat and potatoes and what you see in the photo is a broken apahttp://www.roadfood.com/Forums/fb.ashx?m=553093Sat, 14 Nov 2009 10:54:07 GMT You rant is much appreciated Ditto from me! Food was a lot better 20 years ago before the food companies discovered they could add crap to it, people would still eat it (and in fact eat MORE),http://www.roadfood.com/Forums/fb.ashx?m=553083Sat, 14 Nov 2009 10:18:37 GMTAside from this meal, I have very little experience with offal. Some things at this meal I really liked--lambs brains, braised beef cheeks, stewed omasum, etc. Other things, like pig snout and pig's ear, I didn't much care for. Before this meal, Ihttp://www.roadfood.com/Forums/fb.ashx?m=553081Sat, 14 Nov 2009 10:14:54 GMT A couple of years ago in Ecuador I enjoyed some roasted guinea pig (cuy) at a ramshackle site in the middle of the altiplano. Were you aware when ordering that it was guinea pig? http://www.roadfood.com/Forums/fb.ashx?m=553077Sat, 14 Nov 2009 09:56:46 GMTI rather enjoyed the pics and felt they celebrate the wonderful possibilities and diversity of world cuisines. It's true that what's "exotic" to some people is "mundane" to others, so I would expect a thread like this to generate a variety of responses.http://www.roadfood.com/Forums/fb.ashx?m=553075Sat, 14 Nov 2009 09:48:06 GMT Some of the pics just triggered my small rant so fee free to chime in: Food is all relative, wherever you go, in the US, you seem to like over-processed old food products that are artificially grown and stored to increase therhttp://www.roadfood.com/Forums/fb.ashx?m=553063Sat, 14 Nov 2009 08:51:04 GMTSome of the pics just triggered my small rant so fee free to chime in: Food is all relative, wherever you go, in the US, you seem to like over-processed old food products that are artificially grown and stored to increase there shelf life. Nowhttp://www.roadfood.com/Forums/fb.ashx?m=553058Sat, 14 Nov 2009 08:07:17 GMTA couple of years ago in Ecuador I enjoyed some roasted guinea pig (cuy) at a ramshackle site in the middle of the altiplano. Were you aware when ordering that it was guinea pig? In Paris last summer we ate at Ribouldinguhttp://www.roadfood.com/Forums/fb.ashx?m=553055Sat, 14 Nov 2009 07:21:21 GMTI've never eaten at something quite like this. The most extreme I've eaten at was maybe just a market or a bazaar. What's the craziest thing or place you've eaten at internationally? Over twenty years ago a buddy and Ihttp://www.roadfood.com/Forums/fb.ashx?m=552996Fri, 13 Nov 2009 22:45:36 GMTSaltenas in the heart of Cochabamba, Bolivia. What exactly is that?http://www.roadfood.com/Forums/fb.ashx?m=552909Fri, 13 Nov 2009 16:33:59 GMTSaltenas in the heart of Cochabamba, Bolivia. http://i91.photobucket.com/albums/k309/Davydd_2006/SaltenaEmpanadaatDombo.jpghttp://www.roadfood.com/Forums/fb.ashx?m=552904Fri, 13 Nov 2009 16:07:01 GMTI've eaten huge clams off of a cart in Tijuana. Once. I always eat the street tacos there and only had food poisoning once. NEVER say  "salsa avocate, por favor"http://www.roadfood.com/Forums/fb.ashx?m=552902Fri, 13 Nov 2009 16:00:26 GMTI found some pictures of some roadfood and off-road places from across the world. Even some riverfood I've never eaten at something quite like this. The most extreme I've eaten at was maybe just a market or a bazaar. What's the craziest thinhttp://www.roadfood.com/Forums/fb.ashx?m=552895Fri, 13 Nov 2009 15:47:51 GMTOne of my favorite Chinese/Polynesian restaurants was the Jade Fountain, as mentioned by some of our fellow RoadFood members. At one time they had at least four locations in NJ:North Arlington,Clifton,and 2 in Paramus. They had the traditionalhttp://www.roadfood.com/Forums/fb.ashx?m=552736Thu, 12 Nov 2009 21:44:46 GMTWell I did give it a try and I mostly liked it. Unfortunately I cannot tell you exactly what I had. It was a bit of an unusual and slightly uncomfortable experience. There was no buffet as I thought there would be and no menu was presented. There whttp://www.roadfood.com/Forums/fb.ashx?m=552416Wed, 11 Nov 2009 11:54:52 GMTI guess I should venture something here - I do love most Indian food (even though my wife is not keen on it as she spent lots of time in India in the Peace Corp way back when and got her fill of curry, curry, curry to last her several lifetimes.) Ihttp://www.roadfood.com/Forums/fb.ashx?m=551859Sun, 08 Nov 2009 20:08:37 GMTI guess at age 61 I should finally give it a try. A local place has just started a lunch buffet so maybe this coming week I'll try it.http://www.roadfood.com/Forums/fb.ashx?m=551855Sun, 08 Nov 2009 19:53:06 GMTPimple, I hope you didn't take my remark to be snarky; that was far from my intent. My main point was to underscore the successes and problems of terminology when applied to a cuisine with different dimensions. I'm a big fan of cuisine authenticity,http://www.roadfood.com/Forums/fb.ashx?m=551829Sun, 08 Nov 2009 15:42:10 GMT I love the samplings of Indian cuisines I've had in North America and Europe, and hope someday to go to India itself and travel my way through the culinary and cultural landscape. I understand the pitfalls of thttp://www.roadfood.com/Forums/fb.ashx?m=551746Sun, 08 Nov 2009 07:38:11 GMTCuriouser &amp; curiouser! That would save not only time but a dirty dish to wash. http://www.roadfood.com/Forums/fb.ashx?m=551735Sun, 08 Nov 2009 02:08:40 GMTThanks for posting your recipe. It's a little different from what they're doing at LoBello's (and actually, after watching the segment a 3rd time I realized it's Rose's daughter, not Rose who demonstrated it on DD&amp;D). For one thing, she uses sauce rahttp://www.roadfood.com/Forums/fb.ashx?m=551712Sat, 07 Nov 2009 21:12:20 GMTI have on occaision used a "duck sauce" that was 2:1 peach preserve to vinegar chile oil ground ginger heated and mixed together well it produces a thin sauce with flecks of peach and red chile and ginger If creating your sauce frhttp://www.roadfood.com/Forums/fb.ashx?m=551479Fri, 06 Nov 2009 15:57:19 GMTI know you wanted exact measurements, but I will try my best! in a big skillet heat: 1-2 Tablespoons oil (we use canola for cooking, olive is for salads) When it's warm but not smoking, put 2-3 peeled smashed cloves of garlihttp://www.roadfood.com/Forums/fb.ashx?m=550954Wed, 04 Nov 2009 23:21:56 GMT<< Pasta e fagioli is subjective>>. Thanks for the reply. Yes, I know it's totally subjective, almost like Chili in that repsect. My Mom used Canellini beans, it looks like Rose uses Red Kidney beans. http://www.roadfood.com/Forums/fb.ashx?m=550775Wed, 04 Nov 2009 08:24:35 GMTPortland, Oregon has two fine places that serve Bosnian food, the Two Brothers Cafe which serves great cevapi, soups and pita and The European Market which has the best cevapi in Portland served in what is a grocery store dedicated to European specialtiehttp://www.roadfood.com/Forums/fb.ashx?m=550767Wed, 04 Nov 2009 07:52:59 GMTFrom Ifood.tv~ Lapinja or Somun Bread I have been trying for quite some time (over 3 years) to get a real Lapinja Bread recipe. It is sometimes called Bosnian Bread or Somun. It is a flat bread that has a chewy texture and is wonderful. Ithttp://www.roadfood.com/Forums/fb.ashx?m=550759Wed, 04 Nov 2009 07:02:22 GMT Has anyone tried to duplicate their pasta fagioli recipe? It looks terrific, and Rose gave a quick demonstation of how she makes it. But, like most old school Italian cooks (including my late Mom, who also made a great version which lohttp://www.roadfood.com/Forums/fb.ashx?m=550737Wed, 04 Nov 2009 00:39:45 GMT ...my favorite Italian restaurant in Kettering, Ohio - Troni's Pizzeria and Restaurant - have two areas - for cooking regular Italian food, and for baking pizzas - the pizza prep and baking area is exposed to customers - sohttp://www.roadfood.com/Forums/fb.ashx?m=550733Wed, 04 Nov 2009 00:28:59 GMT