What 1 meal from your travels abroad do you miss the most??

@Anonymartyr I.... find that difficult to believe.

@mark245pineapple I worked as a preparatory chef. I grew up with recipes that were served to Peter the Great. Now good food does not exist in restaurants because there would be no profit.

@Anonymartyr what country are you from?.... and where have you traveled to??

@mark245pineapple I am Canadian, surrounded by every culture and cuisine. I am unable to travel because of my disability. I have worked with many "great" chefs, some celebrity chefs too.All they manage to do is make "cutting corners" look better and perhaps taste a little better while keeping the meal within budget. Before Stalin came, my maternal grandmother's family and ancestors prepared all the meals for the Czars of Russia, they were Ukrainian. The meals were expensive (too expensive for a restaurant to serve) but amazing to eat. I have not eaten anything in even the fanciest North American restaurants that even made an impression, unless a bad one.

@Anonymartyr Aah I see.

name some of the dishes or their components.

@mark245pineapple I only knew the recipes by the Ukrainian names which I couldn't come close to spelling. The difference amounts to this: The best any fancy North American restaurant (with a culinary school trained chef) can accomplish is to make a piece of art on your plate that tastes like prepackaged food. ( mainly because a lot of it is.) By contrast, my grandmother would spend two or three days preparing for a feast and even the sour kraut was made from scratch, requiring the cabbage enough time to properly ferment.

@Anonymartyr It is the beauty of travel. Some of the best food I've ever had were very simple (4-6 ingredient) items that just took time to prepare. humble meals in Colombia and Mexico trashed anything Ive had in professional kitchens.

@mark245pineapple Good home cooking is by far the best. I remember a Haitian oman once served me something she made with chicken and rice, veggies etc. and some exotic seasoning which was amazing- but again, this is not something that you would find dining out somewhere, you would have to be in some poor families' hovel to learn of it. The very posh Italian restaurant I worked at focused on coastal village recipes, primarily Mediterranean seafood appetizers. This was not a pasta place. Our best recipes there were all home cooking recipes from different coastal areas.