Has your nationality/regional dish been featured in FFXIV's cooking recipes?

[Soge01]

Roaches on a stick.

[Gothicshark]

Nope. Vancouver. Or do you think french fries come from France too? And regardless of origin a food can still be considered a national or regional cuisine. E.g. pizza is italian not american. California rolls are typically found on top 10 lists of national foods in Canada and you can't take 2 steps in Vancouver without coming across a sushi restaurant with their lunch special being a bunch of California rolls. It's ubiquitous.

French Fries get the name from the Julienne cut, aka French cut for those who have an issue with french words.

California Rolls, however, was invented in Los Angeles in the late 60s, the first recognized use of the name came from an LA Times article which was also published in Ocala, Florida, which was published in November 1979. The Identity of the first chef to make them is in dispute, one from Canada, and a couple from LA. However since both communities have large Japanese populations, and because both have top-rated sushi chefs, it is hard to pinpoint which is the true creator. However, the evidence isn't the name but the ingredients. Avacado, popular worldwide now, is a fruit that comes from California and was made popular globally by chefs in Los Angeles. The fact that a California roll uses Avacado indicates that it's origin is the place where you can grab an avocado off the tree in your front yard. Not a place drowned in cold and wet weather.


edit:

More info
https://www.ocweekly.com/who-invente...-roll-6627895/

Food historians believe that the first California roll was served during the late 1960s at Tokyo Kaikan, a restaurant in Los Angeles' Little Tokyo. Some believe that chef Ichiro Mashita was lacking toro, or fatty tuna belly, so he used avocado as a substitute.

https://www.grubstreet.com/2012/10/i...oll-sushi.html

https://www.britannica.com/topic/California-roll

[Gothicshark]

Pastrami

Honestly, Fat Burger has gone downhill over the years, it use to have a ton of flavor, it was by far the best burger in LA throughout the 80s and 90s. Sadly they became a Franchise operation, and only the original location still tastes like a fatburger. Also, Pastrami is a very LA meat, but not everyone likes Jew Food, so there's that. Saying a sandwich is awesome, and then saying I have to go 60 miles south to get it. Meh. I'll eat anything in the Valley, Westside, or Downtown if I want to deal with the traffic.

As to the best dish in LA, take your pick, we have the best Mexican, Best Sushi, best Palestinian, best, Iranian, Best Ashkenazi, Best New York (outside of New York). All thanks to being just south of where the best ingredients come from. Yes, Fresh ingredients make food taste better. Did you no that a significant portion of Sushi Rice in Japan comes from California? Most also California Dominates the production of many essential ingredients used world wide. ie Garlic, almonds, Avacado(Regional Native).

That looks like a corned beef sandwich (specifically a Reuben) to me, not pastrami. The coleslaw and sauerkraut gives it away I think, since a pastrami usually just has mustard and maybe a pickle on the side.

At this point, I think you're just trolling, they were refering to pastrami as an ingrediant, they didn't call the Rueban a Pastroni, they indicated they don't like pastrami so a Rueben is right out.

On this note, pastrami burrito, yes they are amazing, and LA has them because Fushion has been an LA thing since the 1930s.

[Gothicshark]

No. They're quite different, but if you don't like pastrami you probably won't like corned beef since the differences aren't like chicken vs. beef. It's more akin to the relative difference between cooked salmon and smoked salmon. They're both salmon but have different flavor profiles.

Oh, and all this reminds me that we also have Montreal smoked meat up here which is in the same vein as pastrami and corned beef but different. If I ever have a smoked meat sandwich it's likely to be this one.

Dude, Pastrami is a type of Corned Beef, they are the difference between Lime and Key Lime. If your Pastrami is beef and not Lamb, there is no difference at all. However, Pastrami can also be Lamb or Turkey, in those cases and those cases alone, they are different than Cornedbeef.

Corned Beef is Beef Cured in salt brine, Pastrami is Meat Cured in Salt Brine with added Seasonings. Here in LA most Ruebans are Pastrami Ruebans, as the origin of LA Pastrami is New Yorkers who wanted Great New York Deli foods here in LA, hence why we have some of the best New York Delis outside of New York. Oddly our Pizzas are a mix of Chicago, New York, and European styles thanks to the Mafia and Wolfgang Puck.

[Mhaeric]

California Rolls, however, was invented in Los Angeles in the late 70s, the first recognized use of the name came from an LA Times article which was also published in Ocala, Florida, which was published in November 1979. The Identity of the first chef to make them is in dispute, one from Canada, and a couple from LA. However since both communities have large Japanese populations, and because both have top-rated sushi chefs, it is hard to pinpoint which is the true creator. However, the evidence isn't the name but the ingredients. Avacado, popular worldwide now, is a fruit that comes from California and was made popular globally by chefs in Los Angeles. The fact that a California roll uses Avacado indicates that it's origin is the place where you can grab an avocado off the tree in your front yard. Not a place drowned in cold and wet weather.

None of which says anything about it being a significant part of western Canadian cuisine which it is. Not sure why you're trying to say it's not. Yes, there's controversy over who invented it, but that's irrelevant.

P.S. what is that abomination of a California roll in the picture in that Brittanica link? That is the saddest looking attempt at a California roll I've ever seen.

they were refering to pastrami as an ingrediant, they didn't call the Rueban a Pastroni, they indicated they don't like pastrami so a Rueben is right out.

I was pointing out that the ingredient was likely corned beef rather than pastrami because it looked like a traditional Reuben. You could make it with pastrami, but it wouldn't be a traditional Rebeun anymore.

Dude, Pastrami is a type of Corned Beef, they are the difference between Lime and Key Lime. If your Pastrami is beef and not Lamb, there is no difference at all. However, Pastrami can also be Lamb or Turkey, in those cases and those cases alone, they are different than Cornedbeef.

Corned Beef is Beef Cured in salt brine, Pastrami is Meat Cured in Salt Brine with added Seasonings. Here in LA most Ruebans are Pastrami Ruebans, as the origin of LA Pastrami is New Yorkers who wanted Great New York Deli foods here in LA, hence why we have some of the best New York Delis outside of New York. Oddly our Pizzas are a mix of Chicago, New York, and European styles thanks to the Mafia and Wolfgang Puck.

You conveniently left out the step that makes the biggest difference. After the initial brining, corned beef is boiled in a fresh brine while pastrami is partially dried, given a peppery spice rub and then smoked. They have a different texture and taste as a result. Definitely not as simple a distinction as lime vs. key lime. I think your confusion stems from the term corned beef sometimes being used as a general term to refer to beef that's been brined. E.g. some recipes for pastrami will start by saying "Make a corned beef by..." but they're not referring to making the boiled end-product called corned beef but rather just brining the brisket.

Edit: I also just realized who I am responding to. I won't be bothering to respond anymore since I don't want to get sucked into a vortex of pointless arguing.

[Antonio_Xul]

Stuff

FYI, the sandwich Pan con Pollo is not an L. A. dish. It’s Salvadoran. I’m from L. A. My family is from El Salvador. Just wanted to share something from my background like everybody else here.

[SnowVix]

Also, Pastrami is a very LA meat

NYC would like to have a very loud talk with you.

[Gothicshark]

NYC would like to have a very loud talk with you.

Where do you think we got it. Read my full post.

...El Salvador..

You and several hundred thousands of Angelinos. I am quite familiar with Salvadorian foods, personally I prefer Empanadas, but whatever.

...western Canadian cuisine ...

So what, LA is famous for its Deli foods which originate from New York and Ashkenazi Jews. Does LA get to claim it as it's own just because we have a lot of it? What About the prominence of Mexican and Central American foods? Or the abundance of unique Greek, Palestinian, and Mediterranean foods.

Most Foodies say LA has the best Foods from around the world, even Fusion Foods, but they are still considered Foods of their homelands. Even the California Roll is considered Japanese, even if it was invented in LA. The one and only truly Native Cuisine in California is a type of "Mexican Cuisine" that is considered "Baja Style" ie Fish Tacos.

...abomination...

Yes, that is some nasty looking, and possibly plastic Sushi. Compared to the cheap place down the street, I'd rather eat at my local cheap place, which is Grub BTW.

Mutsumi Sushi
http://mutsumisushi.com/index.php/menu/

...corned beef ... pastrami...Rebeun...

It's a picture of a Brents Rueben. It could be either, as the picture is hard to tell. Honestly, I would get the BLACK PASTRAMI REUBEN, but then I prefer Pastrami over any other kind of beef.

...corned beef is boiled in a fresh brine while pastrami is partially dried...

I understand how to make both, and both are Brined aka Corned Meats. The Seasoning and final preparation makes a subtle change in flavor unless you are using meats other than Beef. Also, not all Pastrami is smoked, it can also be steamed. In the end, Pastrami is Romanian Jewish food that got a New York makeover in the 1890s. But it's still a type of Corned Beef, as the term Corned beef refers to the curing method. Pastrami is a post-cured stage.

Edit: I also just realized who I am responding to. I won't be bothering to respond anymore since I don't want to get sucked into a vortex of pointless arguing.

Rude, you have this pridful air that refuses to acknowlgde anything other that your opinion, I'm still willing to descuse and debate, as I do not think of you as lesser, only a bit rude, and trollish at times.

[Antonio_Xul]

People really fighting about food?.....

It’s just really one person Hell bent on trying to derail the conversation by trashing other people’s foods. I’m just going to ignore them from this point on.

Just keep posting your food that you want see in game. This was fun learning of other people’s foods.