I’ve been working my way into the fringes of many different cuisines. Finding ingredients that you can’t find in most markets. I’m just sick of the US standard, garlic, onion, paprika, basil, oregino, bullion, salt, pepper that just makes up 99% of food here. Everything good is some offshoot of KFC flavors :)
Really good stuff in many cuisines is an expensive labor of love. You can find restaurants with lots of regional remote food, but it’s all a sickly immitation, worked down to a price. Carribean spiced goat is like a $30-$40 plate. You make some indian cuisine right, the spices might run you $15 alone. Nigerian Food is AMAZEBALLS.
What’s that trifecta that is taught as some holy scripture at culinary schools? Celery, onions, and something else. Once you recognize it, the damn taste is everywhere and really, it’s NOT some god tier make everything taste good hack, you no talent piss pouring oven abusers, it’s just a particular combination that can be good! Stop putting it in everything as if the dish has to have it or be bad!
Carrot, then cooked in fat. Classic Mirepoix. Its only meant as a base stock for soups and a limited number of sauces. Its not only good, its great! I don’t think people are putting it everywhere.
Ah, yes, thank you. Mirepoix. But no, I recognize it in tons of dishes at restaurants I’ve tried over the years. Maybe they all source their dishes from one source, but it sure seems like everything has been basted with a sauce using that combo, or the side dishes have been steeped in it. I’m not saying every food, just a ridiculous amount.
ALL IM SAYING IS FOREIGNERS should cook me their native dishes so I can omnomnom new and interesting cuisines ~
Foreigners should cook for you? So your pro-slavery, huh? /s
Unionized naturally.
I’ve been working my way into the fringes of many different cuisines. Finding ingredients that you can’t find in most markets. I’m just sick of the US standard, garlic, onion, paprika, basil, oregino, bullion, salt, pepper that just makes up 99% of food here. Everything good is some offshoot of KFC flavors :)
Really good stuff in many cuisines is an expensive labor of love. You can find restaurants with lots of regional remote food, but it’s all a sickly immitation, worked down to a price. Carribean spiced goat is like a $30-$40 plate. You make some indian cuisine right, the spices might run you $15 alone. Nigerian Food is AMAZEBALLS.
What’s that trifecta that is taught as some holy scripture at culinary schools? Celery, onions, and something else. Once you recognize it, the damn taste is everywhere and really, it’s NOT some god tier make everything taste good hack, you no talent piss pouring oven abusers, it’s just a particular combination that can be good! Stop putting it in everything as if the dish has to have it or be bad!
Carrot, then cooked in fat. Classic Mirepoix. Its only meant as a base stock for soups and a limited number of sauces. Its not only good, its great! I don’t think people are putting it everywhere.
Ah, yes, thank you. Mirepoix. But no, I recognize it in tons of dishes at restaurants I’ve tried over the years. Maybe they all source their dishes from one source, but it sure seems like everything has been basted with a sauce using that combo, or the side dishes have been steeped in it. I’m not saying every food, just a ridiculous amount.
They’re not foreigners if you live in a colony FFFS!1A! excellent bait
I have nothing against immigrants, BUT I prefer cool, wet weather to hit and dry weather.
You’re thinking of hit and run weather
Ah, a native Londoner I see?
Talking about the important stuff I see.