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I feel like it’s definitely a class thing. The history of cuisine is full of poor people of every nation making due with scraps and using ingenuity to turn those scraps into delicious food. Then the rich people come along, co-opt those recipes (usually poorly) and make the scraps trendy so that the poor people can’t afford them anymore.
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May 6, 2021 22:33
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ReidRansom posted:I feel like white people are kinda smeared sometimes on the whole not being able to prepare food thing. It's not everyone, it's like post-war mid-westerners and the English. Spain makes good food, Italy of course, most definitely France knows what the gently caress they're doing, even the humble Germans have some fine fare. Scandinavians maybe not so so much, and the English grabbed all their best numbers abroad. But really what's to blame for most of it is the post-war industrial economy and the boomers' wholesale adoption of it long beyond its sell-by. Yeah, it's more that Yankees can't prepare food.
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May 6, 2021 22:34
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Phylodox posted:I feel like it’s definitely a class thing. The history of cuisine is full of poor people of every nation making due with scraps and using ingenuity to turn those scraps into delicious food. Then the rich people come along, co-opt those recipes (usually poorly) and make the scraps trendy so that the poor people can’t afford them anymore. See: brisket, flank steaks. They used to be cheap, but with smoked brisket and fajitas becoming widespread, they're now some of the more expensive cuts.
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May 6, 2021 22:38
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Phylodox posted:I feel like it’s definitely a class thing. The history of cuisine is full of poor people of every nation making due with scraps and using ingenuity to turn those scraps into delicious food. Then the rich people come along, co-opt those recipes (usually poorly) and make the scraps trendy so that the poor people can’t afford them anymore. That happened with Quinoa. Decades of it being a cheap staple, suddenly its a Western superfood and now it's all being exported for sale.
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May 6, 2021 22:42
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pentyne posted:That happened with Quinoa. And kale. And, hell, lobster used to be peasant food.
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May 6, 2021 22:44
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Haifisch posted:
Do we still have the trope of gross morgue workers? Two things I can't place is a guy with a peanut butter and jelly sandwich saying "Oh I got blood on me, oh no thats jelly. Wait no it's blood." And another person eating a meatball ssub over an open corpse and dropping a meatball in.
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May 6, 2021 22:45
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Byzantine posted:Yeah, it's more that Yankees can't prepare food. I will make you molasses cookies that will make you weep with joy thank you.
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May 6, 2021 22:45
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Kale is mega easy to grow and you don't have a heckuva lot of excuse if you've got a m2 or so of sunny dirt to spare. And TBH lobster isn't so so great I feel like that's just marketing hype. Shrimp too. Crab tho, that's pretty good stuff. e: Mooseontheloose posted:I will make you molasses cookies that will make you weep with joy thank you. See , that's those Pennsylvania
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May 6, 2021 22:47
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MariusLecter posted:Do we still have the trope of gross morgue workers? The TV show Psych did this with their medical examiner but I can't recall seeing it in anything since that.
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May 6, 2021 22:50
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MariusLecter posted:
I'm reminded of Scully eating pizza and fried chicken while examining human and/or alien remains
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May 6, 2021 22:51
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ReidRansom posted:And TBH lobster isn't so so great I feel like that's just marketing hype. Shrimp too. Crab tho, that's pretty good stuff.
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May 6, 2021 22:54
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Shrimp are delicious but impossible to take seriously ever since the whole small pastry incident
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May 6, 2021 22:57
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mind the walrus posted:Lobster is real good, but yeah it's not worth the price it demands at all. The stuff you put on lobster is real good, the garlic butter and what not. Like I love crab cakes but that's the garlic, butter and other spices doing most of the work.
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May 6, 2021 22:58
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I do kinda want to say maybe crawfish have joined that group of poor folk food that got expensive?
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May 6, 2021 23:00
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ReidRansom posted:I feel like white people are kinda smeared sometimes on the whole not being able to prepare food thing. It's not everyone, it's like post-war mid-westerners and the English. Spain makes good food, Italy of course, most definitely France knows what the gently caress they're doing, even the humble Germans have some fine fare. Scandinavians maybe not so so much, and the English grabbed all their best numbers abroad. But really what's to blame for most of it is the post-war industrial economy and the boomers' wholesale adoption of it long beyond its sell-by. there's certainly a regional element, breadbasket areas from around the world definitely know how to prepare food, what with being able to grow a good quantity of a wide variety while having generations to perfect recipes certainly makes for fine family cooking (plus the age of discovery ultimately spreading about the best crops), but the further you go from those areas, the weirder it gets my family, for e.g., comes from waaaaaay up north where nothing grows, everything's bleak as hell and it was surely only thanks to arrogance or stupidity that man ever ventured that far into the wastes, our traditional foods are objectively poo poo because they are definitionally all struggle foods prepared under the direst of circumstances, altho globalism has at least ensured that modern kids have it better, so i could see how someone's italian nana could easily outcook mine even if mine could still, nonetheless, feed a family of six after foraging in the barren expanse a few hours
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May 6, 2021 23:00
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Most crustacean and other fun stuff like escargot are really just a garlic butter delivery mechanism. Garlic butter is the poo poo so any excuse is a good excuse.
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May 6, 2021 23:02
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Casnorf posted:Most crustacean and other fun stuff like escargot are really just a garlic butter delivery mechanism. Garlic butter is the poo poo so any excuse is a good excuse. The main reason French food is the best food in the world
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May 6, 2021 23:02
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You're not wrong but I mean, the mechanism of delivery matters. Seafood + Garlic Butter is a good taste. Chicken + Garlic Butter is a good taste. Dough + Garlic Butter is a good taste. But you wouldn't confuse 'em.
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May 6, 2021 23:04
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Hey man, some mollusks like oysters are excellent straight from nature. You haven't lived until you've eaten one pulled straight off whatever surface it was clinging to. hard counter posted:there's certainly a regional element, breadbasket areas from around the world definitely know how to prepare food, what with being able to grow a good quantity of a wide variety while having generations to perfect recipes certainly makes for fine family cooking (plus the age of discovery ultimately spreading about the best crops), but the further you go from those areas, the weirder it gets Iceland? I love the place, but the native cuisine is nothing to write home about in a positive sense.
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May 6, 2021 23:04
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MariusLecter posted:The stuff you put on lobster is real good, the garlic butter and what not. Can confirm. I'm a vegetarian and found a recipe that uses artichoke hearts instead of crab, and it's near identical. Like in a taste test you could probably figure out which one was which, but you'd have to think about it for a second.
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May 6, 2021 23:09
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Ambitious Spider posted:Can confirm. I'm a vegetarian and found a recipe that uses artichoke hearts instead of crab, and it's near identical. Like in a taste test you could probably figure out which one was which, but you'd have to think about it for a second. Mind sharing? I wanna try that.
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May 6, 2021 23:14
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I recall vividly taking a family vacation down to Disney World as a kid, and driving through South Carolina, we stopped for dinner, and over my parents' warnings, I ordered steamed shrimp. I got the grossest, tasteless, rubbery boiled shrimp of my life and I've never been able to take "southern cuisine" seriously again. On topic: There's been a slew of shows that are ME-based or ME-adjacent and let me tell you, the ones on Crossing Jordan, NCIS, iZombie, and Rizzoli and Isles are all TV-Weird, but certainly not punchline weird and gross, and often quite reasonably social.
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May 6, 2021 23:20
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ReidRansom posted:
The process for lobster as an individual is a lot of work to get to good bits but a well prepared lobster roll...heavenly.
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May 6, 2021 23:21
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hawowanlawow posted:The main reason French food is the best food in the world They made the Duck Press. You take a whole cooked duck, press the juices out, all the fat, umami salty greasy goodness, even the bones crunch open releasing the marrow stew and then you pour that over some more cooked meats.
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May 6, 2021 23:40
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Phylodox posted:And kale. And, hell, lobster used to be peasant food. Yeah, lobster cracks me up because I remember reading about how it used to be fed to inmates and they were claiming human rights violations over it. But yeah, then enough assholes with money realized it's amazing with butter garlic and lemon and now it's only for rich people and the mythical welfare queens who exist in Republican's heads.
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May 7, 2021 00:13
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the_steve posted:Yeah, lobster cracks me up because I remember reading about how it used to be fed to inmates and they were claiming human rights violations over it. This is because how it was prepared, served and stored. You just toss in a bunch of lobsters in a giant pot, mashemup whole and serve guts, shell fragments and all. And then whats left not kept at safe temperatures at all for next meal time.
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May 7, 2021 00:32
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MariusLecter posted:They made the Duck Press. This isn't as unwholesome as Ortalan, cuz at least the duck is already dead, but still doesn't disprove the notion the French are decadent ghouls the_steve posted:Yeah, lobster cracks me up because I remember reading about how it used to be fed to inmates and they were claiming human rights violations over it. It's definitely better when it's not unrefridgerated and just ground into a slurry shell and all, yes
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May 7, 2021 00:33
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I hated steak too because it was always too greasy and surrounded by fat and tasted BLAH. Then I discovered filet mignon and I'm a fan! It's great tasting with no grease and no fat and it's actually not expensive. My brother even gave me a method of cooking it that gets it fully cooked without overcooking so there's no blood. I probably would never order it in a restaurant, between the pricing and the cooking and the fact that I prefer chicken, but once cooking a couple nice little filets at home once a month or so is great.
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May 7, 2021 03:19
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My dad is also a boot-leather steak lover. First time I ever had a medium rare steak, my mind was blown. I joke now that since my dad and I are both Steve, the best way to tell us apart is to look at our steaks. I want to be able to bring mine back with a shock paddle, he wants his poured out of an urn.
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May 7, 2021 03:37
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I want you to tell my steak a story about someone who once got sunburned.
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May 7, 2021 03:39
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Really the past 20-25 years in Western cuisine have been spent digging us out of the hole created by the previous 50; echoes of the Depression followed by post-war recovery did a hell of a number on our parents and grandparents' tastes, I think.
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May 7, 2021 04:18
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Laterite posted:Really the past 20-25 years in Western cuisine have been spent digging us out of the hole created by the previous 50; echoes of the Depression followed by post-war recovery did a hell of a number on our parents and grandparents' tastes, I think. I'm a bit of a picky eater, and my grandmother refuses to believe that I like spicy food. It's like she sees that I don't like a lot of the things she likes and can't quite grasp how I could then like things that are much more flavorful.
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May 7, 2021 04:50
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Laterite posted:Really the past 20-25 years in Western cuisine have been spent digging us out of the hole created by the previous 50; echoes of the Depression followed by post-war recovery did a hell of a number on our parents and grandparents' tastes, I think. Combined with the media demonizing flavor enhancers, seemingly at random, for the past 30+ years. DON'T USE BUTTER. OR FAT IN GENERAL. OR SUGAR. OR EGGS. OR SALT. OR MSG. OR DAIRY. OR MEAT. ENJOY SOYLENT, CITIZEN. My dad just called the other day to say his meal prep service's recipe included adding a TBSP of butter to a sauce, and he was blown the gently caress away at how good that made it.
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May 7, 2021 05:44
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I remember the Fat-Free craze. It's actually interesting to rewatch 90s shows and see everyone super concerned about their fat intake.
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May 7, 2021 05:52
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Remember olestra chips? I vaguely remember these. They were supposed to be fat free and taste identical to regular chips. The only downside is the explosive bloody diarrhea.
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May 7, 2021 05:57
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Detective No. 27 posted:Remember olestra chips? You know you're in for a culinary experience when your food has a warning label with the phrase "anal leakage/seepage" (if you click, you'll know why I used spoiler tags)
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May 7, 2021 06:37
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I was just about to ask if those were those chips and yeeeeeeeep, they sure were my grandparents still love mushy peas and as someone that grows them and eats them fresh off the shoot I do not understand what the appeal is for mushy anything
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May 7, 2021 06:50
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MariusLecter posted:This is because how it was prepared, served and stored. The whole "prisoners ate lobsters" is one of most pervasive food myths I can think of. There's really no source for it beyond marketing ad campaigns from the 50s. Also, almost all lobster is either frozen, then cooked, or cooked right after being killed. Imagine in the time before fridges and freezers just how gross those lobsters would be sitting on a truck for a day or two before being dropped off at a prison.
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May 7, 2021 07:26
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Laterite posted:Really the past 20-25 years in Western cuisine have been spent digging us out of the hole created by the previous 50; echoes of the Depression followed by post-war recovery did a hell of a number on our parents and grandparents' tastes, I think. The entirety of human history pretty much showed that cooking food for longer resulted in less random deaths. Those 50 years also contained massive increases in the understanding of food borne pathogens and hygiene. Additionally a much wider communication of ingredients and cooking methods.
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May 7, 2021 07:29
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Aces High posted:I was just about to ask if those were those chips and yeeeeeeeep, they sure were Mushy peas are great in only one circumstance: accompanying the traditional fish supper. At no other time will they sully my tongue.
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May 7, 2021 11:25
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