How to make a prosaic vegetable look impressive—serve it whole. The sauce ingredients, once gathered, just need to be fed into a blender, and before you know it, you have a vegetable dish worth celebrating to put in the middle of the table, for everyone to carve out their own portions. Cook this in a big Le Creuset–type pot and either serve it in that or transfer it whole to a dish, sitting on the lemon slices, the sauce poured over the top and decorated with the nuts, chickpeas, and pomegranate seeds. It should be soft enough to serve with a spoon.
A new study by Signals Research Group (SRG) shows marked advances in Dish Network’s 5G network in Las Vegas compared to a year ago.
“The downlink is much better than it was last year,” said Mike Thelander, president and founder of SRG. “It still falls a little bit short of what you might expect,” but as SRG’s latest report suggests, the network performance is a matter of “night and day” compared to a year ago.
‘Some flaky things’ in 2022
When SRG conducted tests in 2022, they didn’t have the ability to log chipset data, which limited their ability to analyze the data. Still, “we had enough insight to know there were some flaky things going on with how they used carrier aggregation,” Thelander told Fierce.
For example, the throughput would “fall off a cliff” when trying to do a cell handover. “It was just all over the map,” he said. Calls switched to the AT&T network too often. In addition, the density of Dish’s network at that time was pretty light, which impacted performance.
Since then, Dish has launched 3 carrier aggregation (CA), and the throughput on the downlink is much more consistent and higher than it was in 2022, Thelander said. SRG recorded an average data speed of 307 Mbps and nearly 500 Mbps at the 90th percentile, or more than 2x higher than they observed in 2022.
As for voice quality, “it was a lot better, but room for improvement,” he said. Compared with T-Mobile’s Voice over New Radio (VoNR) in the same market, Dish’s 5G VoNR didn’t stack up. “It wasn’t bad. It just wasn’t as good,” he said.
Last year, they tested Dish’s network in stationary positions and call quality was highly erratic; it was even worse when driving around.
“This year, it wasn’t by any means perfect, but we stayed on Dish the entire time we tested, so they’ve definitely built out their network” and there’s no need to hand off to MVNO partner AT&T like it did last year. “The quality of voice was good. I wouldn’t call it as good as T-Mobile’s.”
Concerns about uplink
The biggest area needing improvement is in the uplink performance, he said.
SRG tested with the UDP and HTTP protocols. The UDP is more video-centric. HTTP is more about sending emails or documents, he said, and that’s where they saw problems. “It was not good, and that’s being nice. It was bad last year and it hasn’t gotten any better. So that was a concern … Whatever is causing the problem, it wasn’t good,” he said.
Dish recently announced a technical breakthrough with Qualcomm and Samsung that sets the scene for faster download and upload speeds. The test was done in both Dish labs and in the field, and Dish said it will soon benefit Boost Mobile and Boost Infinite customers.
Dish is the first in the U.S. with a network built entirely on open Radio Access Network (RAN) technology and prides itself in its cloud-native approach. It was the first U.S. operator to launch a 5G voice service, or VoNR, going live in Las Vegas last year, and it’s been steadily increasing VoNR functionality in additional markets.
Dish is using Mavenir for its centralized unit (CU) and decentralized unit (DU) deployment and Fujitsu for the radio units (RU). Ericsson is the RAN vendor for T-Mobile in Las Vegas. SRG conducted its tests using two Motorola Edge + smartphones and two Samsung Galaxy A23 smartphones to collect data on the Dish Wireless network. Accuver Americas, Rohde & Schwarz and Spirent Communications provided test equipment and platforms.
SRG said they’d like to claim they did an open RAN benchmark study “since it would generate a lot of buzz,” but the reality is they “merely tested a multi-vendor RAN deployment” in Las Vegas. The report noted that “we’re not even sure what an Open RAN benchmark study would look like since testing the various Open RAN interfaces is really about conformance and not performance.”
The tests by SRG primarily focused on Band n70 for Dish and Band n25 for T-Mobile, which are both in the 1.9 GHz range, offering a more apples-to-apples comparison than mixing up or using other spectrum bands.
One reason to focus on Las Vegas now is it was Dish’s first market. Plus, SRG analysts just happened to be in the city for MWC 2023 in September. Thelander said where he lives in Minnesota, Dish provides the second-best performance behind Verizon. He’s not going to switch, but “they can offer a pretty satisfactory service.”
SRG’s report said they made Dish aware of their plans to test its network but ended up being solely responsible for all logistics, including device procurement, SIMs, et cetera. By “going it alone,” SRG said it gained insight into some of the limitations of the current subscriber procurement and device provisioning processes.
Fierce reached out to Dish for comment and will add to this story with any updates.
In August, videos of shoppers trying to get their hands on Trader Joe’s new frozen kimbap flooded TikTok. The item became so popular that it sold out until at least October 2023. What’s surprising isn’t just that this traditional Korean dish is available at a national grocery chain like Trader Joe’s, or even the impossible alchemy that makes it go from frozen (which it never is) to the microwave (kimbap should never be heated) to decently edible (maybe even good).
It’s that Trader Joe’s decided to use the dish’s real name.
As Korean food continues to rise in popularity across the country, there are wild inconsistencies in how big-box companies choose to name Korean dishes and ingredients. Sometimes, brands like Trader Joe’s will go with the romanized Korean name: “gochujang,” “tteok bok ki,” “japchae.” Other times, even when the item is well-known, the same brand will undergo a bizarre creative writing exercise to uncover never-before-seen spelling alternatives or long-winded descriptive names: “Bool Kogi” (i.e. bulgogi), “Korean Style Beef Short Ribs” (read: galbi), “Sweet Cinnamon Filled Korean Pancakes” (aka hotteok).
The challenge with all this? Mass-market grocery stores like Trader Joe’s can serve as a gateway for Americans to try Korean food for the first time — and naming matters. When a Korean dish is finally recognized by its actual name, it can go from “that thing that Koreans eat” to something familiar, potentially reaching the status of once-foreign but now-ubiquitous words like sushi and quesadilla. It no longer has to be perceived as a spin-off of another culture’s food, and can be a dish — and have an identity — unto itself. Once that happens, places like Trader Joe’s no longer have to moonlight as unofficial culinary thesauruses describing kimbap as “a mega-sized maki sushi roll,” but rather as a dish specific to a culture.
In the Bay Area, many Korean restaurants and storefronts are seeing this evolution play out in real-time. Businesses owned by Gen X and millennial Korean Americans are at the forefront, as their menus, format, and overall vibes seem to appeal to a younger generation of Koreans and non-Koreans alike.
Take Queens, a now-closed Korean American-run restaurant and storefront that continues to operate as an e-commerce site and pop-up. When they started the business, co-owners Clara Lee and Eddo Kim intentionally called everything exactly as it would be named, pronounced, or described in Korean. “Queens has always been our way of not only introducing products but also informing and educating the community at large,” Eddo Kim says. “We would get a lot of questions: ‘Why would you call this perilla and not shiso?’ ‘Why do you call it mu and not daikon?’ [Our customers] were trying to make a connection with something they were familiar with, but it was important for us to show that there is a distinction. I think that it’s a really important part of what we continue to try to do at Queens.”
Of course, there wasn’t an expectation that everyone who visited could speak Korean or read hangul, but Lee and Kim made a conscious decision to write nearly all of the menu in romanized Korean. In choosing to call their products, ingredients, and dishes by their original names, the co-owners cultivated a space that lent itself to organic conversation, especially with their non-Korean patrons, which led to a deeper understanding of the food. “[Questions around] words like ‘jjoerim’ or ‘bokkeum’ or ‘muchim’ would come up often because it’s part of the title and also addresses exactly how the dish is prepared and what it is,” Lee says. “For us, [naming products this way] was so intentional because it was an opportunity for us to continue to have learning moments together, whether it was to help make Korean food and ingredients be more mainstream or just doing justice to the dish.”
Ganjang gejang, a soy marinated crab dish, at Ilcha.Dominic Beecham
For Kummi Kim, the Korean American co-owner and chef at Ilcha, a Korean restaurant and bar in the Marina, the importance of “calling it what it is’’ extends beyond the name of a dish or ingredient. Yes, everything on Ilcha’s menu (save the words “tater tots” and “oyster”) uses a Korean name or word. But it’s also embedded into the name Ilcha — which means “first round” — and the title of her food menu, anju, “food paired with drinks.” Using the original words connects them to the Korean drinking culture as a whole. “Here [in the U.S.] it’s really straightforward: You go to happy hour, then dinner and drinks, then done,” Kummi says. “[In Korea,] your drinks are based on what you’re eating. We start with somaek, and then we’ll have makgeolli, then soju, and maybe finish with cocktails. It’s lively. It’s exciting.”
Like Clara and Eddo, Kummi’s decision to use the Korean names helps to further her customers’ understanding of what Korean dining is like in Korea — and in the process, helps to push more of the culture into the spotlight. “I would love to expose people to more than just the green bottle of soju that they’re accustomed to,” Kummi says. “I feel like with the accessibility of more Korean spirits that are available to us here now, it’s something that just came natural to push forward. We don’t have a large wine list or sake. I wanted to feature Korean sojus and artisanal spirits that are made in America but by Koreans, like Hana Makgeolli in Brooklyn; Cho Wines, who are producing wines up in Oregon; and Dokkaebier here in Oakland.”
At the end of the day, making Korean food part of the mainstream isn’t the main goal for these restaurateurs, but it is certainly a welcome bonus. The more the names of Korean dishes and drinks are widely known among American diners, the more they’ll be able to usher the story forward. “A lot of the Korean producers, creators, and restaurateurs are creating a new narrative — not just copy-pasting what’s happening in Korea,” Eddo Kim says. “It’s an exciting time and juncture where it’s going to start diverging in a really positive way, and it’s going to be really exciting to see.”
A new study by Signals Research Group (SRG) shows marked advances in Dish Network’s 5G network in Las Vegas compared to a year ago.
“The downlink is much better than it was last year,” said Mike Thelander, president and founder of SRG. “It still falls a little bit short of what you might expect,” but as SRG’s latest report suggests, the network performance is a matter of “night and day” compared to a year ago.
‘Some flaky things’ in 2022
When SRG conducted tests in 2022, they didn’t have the ability to log chipset data, which limited their ability to analyze the data. Still, “we had enough insight to know there were some flaky things going on with how they used carrier aggregation,” Thelander told Fierce.
For example, the throughput would “fall off a cliff” when trying to do a cell handover. “It was just all over the map,” he said. Calls switched to the AT&T network too often. In addition, the density of Dish’s network at that time was pretty light, which impacted performance.
Since then, Dish has launched 3 carrier aggregation (CA), and the throughput on the downlink is much more consistent and higher than it was in 2022, Thelander said. SRG recorded an average data speed of 307 Mbps and nearly 500 Mbps at the 90th percentile, or more than 2x higher than they observed in 2022.
As for voice quality, “it was a lot better, but room for improvement,” he said. Compared with T-Mobile’s Voice over New Radio (VoNR) in the same market, Dish’s 5G VoNR didn’t stack up. “It wasn’t bad. It just wasn’t as good,” he said.
Last year, they tested Dish’s network in stationary positions and call quality was highly erratic; it was even worse when driving around.
“This year, it wasn’t by any means perfect, but we stayed on Dish the entire time we tested, so they’ve definitely built out their network” and there’s no need to hand off to MVNO partner AT&T like it did last year. “The quality of voice was good. I wouldn’t call it as good as T-Mobile’s.”
Concerns about uplink
The biggest area needing improvement is in the uplink performance, he said.
SRG tested with the UDP and HTTP protocols. The UDP is more video-centric. HTTP is more about sending emails or documents, he said, and that’s where they saw problems. “It was not good, and that’s being nice. It was bad last year and it hasn’t gotten any better. So that was a concern … Whatever is causing the problem, it wasn’t good,” he said.
Dish recently announced a technical breakthrough with Qualcomm and Samsung that sets the scene for faster download and upload speeds. The test was done in both Dish labs and in the field, and Dish said it will soon benefit Boost Mobile and Boost Infinite customers.
Dish is the first in the U.S. with a network built entirely on open Radio Access Network (RAN) technology and prides itself in its cloud-native approach. It was the first U.S. operator to launch a 5G voice service, or VoNR, going live in Las Vegas last year, and it’s been steadily increasing VoNR functionality in additional markets.
Dish is using Mavenir for its centralized unit (CU) and decentralized unit (DU) deployment and Fujitsu for the radio units (RU). Ericsson is the RAN vendor for T-Mobile in Las Vegas. SRG conducted its tests using two Motorola Edge + smartphones and two Samsung Galaxy A23 smartphones to collect data on the Dish Wireless network. Accuver Americas, Rohde & Schwarz and Spirent Communications provided test equipment and platforms.
SRG said they’d like to claim they did an open RAN benchmark study “since it would generate a lot of buzz,” but the reality is they “merely tested a multi-vendor RAN deployment” in Las Vegas. The report noted that “we’re not even sure what an Open RAN benchmark study would look like since testing the various Open RAN interfaces is really about conformance and not performance.”
The tests by SRG primarily focused on Band n70 for Dish and Band n25 for T-Mobile, which are both in the 1.9 GHz range, offering a more apples-to-apples comparison than mixing up or using other spectrum bands.
One reason to focus on Las Vegas now is it was Dish’s first market. Plus, SRG analysts just happened to be in the city for MWC 2023 in September. Thelander said where he lives in Minnesota, Dish provides the second-best performance behind Verizon. He’s not going to switch, but “they can offer a pretty satisfactory service.”
SRG’s report said they made Dish aware of their plans to test its network but ended up being solely responsible for all logistics, including device procurement, SIMs, et cetera. By “going it alone,” SRG said it gained insight into some of the limitations of the current subscriber procurement and device provisioning processes.
Fierce reached out to Dish for comment and will add to this story with any updates.
During fall, our ovens are officially in daily use, baking cozy meals like pasta bakes, satiating casseroles and slow roasted seasonal vegetables. And while you could use any old dish to bake up your favorite recipes, having the right one that not only browns and bubbles food well, but also looks chic, makes cooking (and eating) so much more enjoyable.
That’s where this Le Creuset dish comes in. It’s the perfect rectangular dish for the season, and not just because of its heirloom quality. The dish comes with a lid that doubles as a serving platter, making it an essential piece for hosting (aka a secret charcuterie board). And best of all—it’s on sale in every color.
This baking dish is made of the brand's stoneware, which holds heat well, but won’t overheat to scorch the bottom of what you’re baking. The dish itself is roughly 12.25 by 8.5 by 2 inches deep, making it the ideal size for standard dishes from holiday classics like mac and cheese and sweet potato casserole.
The dish has two helper handles to make it easy to take from your oven, straight to the tabletop for serving. Plus the lid doubles as a platter. While it sits flush to cover whatever you might be baking, it also is the perfect serving vessel for appetizers, desserts and more. It has its own set of handles, which makes it great for passing around the table. And while the dimensions are slightly smaller than the dish, it will still hold just enough at a time to keep food flowing.
Both pieces are dishwasher-, microwave-, broiler- and oven-safe up to 500 degrees Fahrenheit. The inside of the dish is a nice and smooth creamy white, that’s sleek enough to keep foods from sticking, but durable enough to handle metal utensils. The outside of the dish, along with the platter lid, will give you a pop of color, whether you choose artichaut green, cerise red, or Caribbean blue.
It’s available at both Amazon and Le Creuset on sale, and shoppers are loving the piece for its quality and versatility. “If you had only [one] piece of bakeware to keep and use forever this is it,” one Amazon shopper said. “So easy to clean and does double-duty,” a second Amazon user noted.
For the perfect fall time baking dish that’ll come in handy this holiday season, you’ll want to pick up this Le Creuset rectangular dish now while it’s on sale. Shop it now before the deal is gone.
For much of the year in Haiti, rain seeps into the crevices of rotting wood, sparking the growth of an island delicacy: an earthy, black mushroom named djon-djon that is the main ingredient for a rice dish made on special occasions.
The mushrooms are hand-picked throughout the rainy season and left to shrivel in the sun. Then they’re sold across the island or bagged and exported to the United States, where Haitian Americans buy the dried mushrooms online or from Caribbean grocery stores.
For holidays, family events or Sunday dinners, Haitians clean the dried mushrooms thoroughly (or separate the woody stem from the cap, which has the most flavor). They soak and boil them in chicken broth to extract their meaty flavor, then cook rice in that stock and add lima beans. The mushrooms turn the rice a dark brown or black — thus the Haitian Creole name diri djondjon, or black mushroom rice, that some call the dish. Some people also add blue crabs, shrimp or lobster.
“It’s like gold,” Alain Lemaire, a Haitian chef in Miami, said of the mushroom. When his mother visits from Haiti, she brings about 5 pounds with her. He vacuum-seals the mushrooms and leaves them in the refrigerator for four months or more.
This year, djon-djon has been less plentiful than usual, because some cities in Haiti received less precipitation than normal in the rainy seasons (March to June and August to December). Prices have spiked, and Haitians living in the United States have contributed to an increase in demand. In a pinch, some cooks use djon-djon bouillon cubes to make the rice.
“It’s such a prized food that there are people who buy large amounts and send them to the United States and Canada to sell in the stores that serve the diaspora,” said Josiane Hudicourt-Barnes, an educator in Vineyard Haven, on Martha’s Vineyard, in Massachusetts. The mushrooms grow in the yard of her home near Pétion-Ville, Haiti.
_____
Djon-Djon Rice (Black Mushroom Rice)
Recipe from Natacha Gomez-Dupuy; adapted by Christina Morales
Total time: 1 hour
Servings: 6 to 8
INGREDIENTS
For the rice
2 cups (1½ ounces) dried djon-djon mushrooms
4 cups unsalted chicken stock (or vegetable stock, or even water)
¼ cup vegetable oil
1 cup frozen lima beans
1 cup unsalted roasted cashews (optional)
2 cups parboiled rice
1 whole green Scotch bonnet chili
1 tablespoon butter (or plant-based butter)
For the epis
3 small shallots, roughly chopped
4 garlic cloves, roughly chopped
½ (packed) cup chopped fresh Italian parsley leaves and stems, plus more for garnish
¼ teaspoon ground cloves
¼ teaspoon ground thyme (or ½ teaspoon dried thyme leaves, or 4 fresh thyme sprigs, leaves removed and stalks discarded)
Salt
STEPS
Clean the djon-djon: Sift the mushrooms through your fingers one small handful at a time, plucking out any wood particles or other debris and transferring your mushrooms to a medium lidded saucepan. Add the stock and soak for about 15 minutes.
Meanwhile, prepare the epis: In a blender or mini food processor, process the shallots, garlic, parsley, cloves, thyme and ¼ teaspoon salt until it forms a paste, scraping the sides as needed. (You may need 1 or 2 tablespoons of water to help it blend.)
Bring the soaked djon-djon mushrooms in the stock to a simmer over medium-low heat then simmer for 10 minutes. Strain the broth, squeezing the mushrooms to extract as much liquid and flavor as possible, then reserve the djon-djon broth. (You should have about 2½ cups.)
In a chodyè (caldero) or large Dutch oven, heat the oil over medium-high. Add the epis and lima beans and stir for 2-3 minutes. Add the djon-djon broth and the roasted cashews, if using. Reduce the heat to medium and bring the mixture to a boil.
Meanwhile, rinse the rice to remove some of the starch. Drain the rice, then add to the boiling broth, along with the Scotch bonnet chili. Reduce the heat to medium-low and cook, stirring occasionally, until the cooking broth has almost evaporated, about 10 minutes. Season to taste with salt, then stir in the tablespoon of butter and cover the rice. Reduce the heat to low and let cook for 15-20 minutes more or until the rice is cooked through.
Fluff the rice, sprinkle with chopped parsley to garnish and serve hot.
This story was originally published at nytimes.com. Read it here.
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Local Dish Network customers have probably noticed one of their favorite channels is no longer available.
MaryAnn Linde of East Earl Township did. After a few weeks without access to WGAL-TV, Linde reached out to The Watchdog. She said the station is a primary news source for her, and she wants it back.
Right now, the future of WGAL on Dish Network is still uncertain.
A Dish Network spokesperson in a statement said WGAL’s parent company, Hearst Television, pulled the channel from Dish services in September. The spokesperson said the two companies have not been able to reach a contract agreement.
“Hearst is demanding tens of millions in rate increases that would affect customers, while it devalues its product by making programming available elsewhere, even as viewership declines,” the statement said.
The unsuccessful contract negotiations have led to the removal of 37 other local channels from Dish Network services across the country, including WTAE-TV in Pittsburgh.
A spokesperson for Hearst Television said Dish customers can still access their stations for free by antenna or other satellite distribution service.
“We have made significant investments to deliver top tier programming to our viewers and DISH is seeking the right to carry our stations at below market rates, which is neither fair nor reasonable,” the statement said.
Neither company was able to offer updates on the negotiation status, though both spokespeople said Dish Network and Hearst Television want to reach an agreement.
For longtime Dish customers, this might feel like deja vu. WGAL also went off the air for Dish Network in 2014 and 2017 after contract impasses.
Notice any problems?
Email the Lancaster Watchdog at watchdog@lnpnews.com or go to lancasteronline.com/watchdog and tell us about it. You can also send mail to Lancaster Watchdog at P.O. Box 1328, Lancaster, PA 17608-1328.
If your German language knowledge includes the most important words, you might zoom in on Kartoffelkäse and identify this dish as "potato cheese." While the literal translation reads as such, don't start imagining potatoes covered in melted cheese. It's slightly more complex than that, and in fact, it doesn't even contain cheese. The delicacy comes from Southern Germany, in regions such as Bavaria and Swabia, and it's common in Austria, too. While the reference to cheese could be due to the creamy, rich nature of the dish, it's also possible that it stems from the word "kas" in the Bavarian dialect, which means "to mash." Similarly, Leberkäse (liver cheese) is a bologna-like Bavarian specialty that is also made without cheese.
Instead, Kartoffelkäse typically consists of boiled potatoes, onions, heavy cream, sour cream, and seasonings such as cumin, salt, pepper, and fresh parsley. Garlic, chives, paprika, boiled eggs, and other ingredients can be added to taste, but in its simplest form, Kartoffelkäse primarily consists of potatoes with cream. Everything gets mashed together to create a spread that's served with bread, pretzels, crackers, and other spreadable surfaces.
There's truly nothing better than making your favorite comfort meal as the weather starts to get colder. And now that we've hit peak fall, I'm craving all those cozy dishes I grew up with. So when Redditor u/txlilyasked the r/Cooking community for their culture’s easy home comfort food, I was ready to dig in and take some notes on what I'll be cooking this season. Here are some of the cultural dishes people shared:
1."Latvian Lazy Cabbage — it's like a deconstructed cabbage roll. It's actually my mom's comfort food. I didn't even know about it until I was much older and she asked me to find the recipe for her. Now I make it several times a year and always give some to her and her sister. I use pre-cooked rice and add a pinch of cayenne and some Worcestershire to the meat with the tomato paste."
2."Rajma and rice — curried slow-cooked kidney beans in a spicy sauce served over basmati rice."
3."Daal and rice. Or khichdi which is a one-pot lentil and rice dish eaten with ghee, curd, and pickle — or in my case, mango chutney."
Manaswi Patil / Getty Images
4."Loco moco — sticky white rice, fried hamburger patty on top, and an over-easy egg on top all smothered in brown gravy (the packet is fine). You can add onions if you’re feeling fancy or some sriracha on top. My gramps dumped ketchup on his."
5."Something I picked up from living in Japan was tamago gohan. Just steamed rice, egg yolk, some soy sauce, and furikake if you have it. Whisk it all together with chopsticks and it’s just a simple and wildly satisfying meal."
6."Probably chilaquiles in our family. Leftover corn tortillas are fried crispy then cooked in a salsa (in our family usually salsa verde or borracho) then topped with a fried egg and the usual suspects (lime wedges, cream, cilantro, jalapeños, and queso fresco)."
7."Chicken and dumplings! Although my family’s dumplings are more like flat homemade noodles so it’s probably closer to chicken and noodles. I just made some last night and it’s so comforting on a cold day."
8."A fresh dosai off the griddle on a Saturday morning, or idli with butter and cinnamon."
9."Chicken paprikash. Pride of Szeged sweet paprika is the best. Use bone-in chicken thighs and egg noodles if you absolutely don't want to make nokudli (dumplings). Opa will be proud if you make the nokudli with it though and honestly, the flavor and texture are so much better with the sauce if you do!"
10."Fried eggs banh mi — warm baguette, pickled carrots and daikon, Vietnamese pâté, Vietnamese mayo, crispy fried eggs, and finished with a drizzle of Maggi seasoning."
11."Baked beans on toast, cheese on toast, cheese on beans on toast, cheese and beans on a baked potato, etc. I think easy British comfort food comes down to what we can do with baked beans, cheese, and carbs."
12."Sabbath stew! Chunks of stewing beef browned with onions and garlic. Add it all to the crockpot with barley and beef stock and cook for at least 12 hours."
13."Congee is a big one in my household. An easy soft tofu stir fry with Chinese sausage is another one. And anything with soupy noodles plus sui choy (Chinese cabbage) and an egg!"
14."Haluski — pasta, golden onions, sauerkraut or green cabbage, salt, and pepper. Garnish with chives if you want. IMO all Polish food is comfort food, but this is the easiest."
17."My family is French Canadian and made Acadian dishes. We have something called Tourtière which was like a mince meat pie. Now that I'm vegetarian, I make it with lentils, but it was our main way of using leftover turkey from Thanksgiving."
18."On my Ashkenazi side, we got a lot of premade stuff from the local deli; matzoh ball soup, knishes, blintzes, and stuffed cabbage were big ones."
19."Mercimek Çorbasi — Turkish red lentil soup. It is very easy to make and you can eat it with some lemon, raw onion, and bread."
20."Polish version of a tomato soup. You take the chicken stock that you made for Sunday dinner and just add a jar of concentrated tomato paste. Served with either pasta or rice. The best part is a mushy carrot that you can fish out of the pot. My grandma would also make blini with leftover mash, flour, and one egg then shape it into discs — like potato croquettes, but less crispy."
23."Cuban picadillo. We omit raisins and leave olives whole so leftovers can go into papas rellenas or empanadas."
24."Adobo from the Philippines is so easy. Even if you make a mistake making it, it’s still delicious. You can use pork or chicken for this dish. Every family has their own version, so don’t worry about authenticity or tradition — make it your own!"
25."I’m Trinidadian, so curry chicken, white rice, and cucumber chow was always the meal I asked my dad to cook when I came home from university."
Are their any comfort meals from your own culture that you can't get enough of? Let us know in the comments, or through this anonymous form. Your favorite dish could be featured in a future BuzzFeed Community post.
Note: Responses have been edited for length and/or clarity.
"dish" - Google News
October 27, 2023 at 03:06AM
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People Are Sharing The Popular Comfort Dishes That Are Totally Unique To Their Cultures, And You'll Want To Write Some Of These Down For All Your Fall Cooking - Yahoo Canada Finance
"dish" - Google News
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