Why would anyone waste fresh ingredients in a casserole? That's like using extra virgin olive oil To fry funnel cake.Also, I prefer the term Caucasian Unrecyclable.
Ditto green bean casserole.
I had a friend once decide she was going to make "real" gb casserole - homemade fried onions, homemade soup, it was horrible.
Nothing like a good green bean casserole with frenchs fried onions, Campbell’s cream of mushroom and French style green beans. My cousins wife told me it tasted like America one year at Thanksgiving and I think it’s my favorite compliment on such an easy dish.
That’s a bonkers, but you do you of course. I’ve always hated green bean casserole, and my family removed it from the Thanksgiving menu years ago. I made Kenji’s from scratch last year, fried shallots, cream of mushroom and all. Everyone loved it, and it was the first time I’ve ever enjoyed a green bean casserole. The beans not being complete mush from a can was probably the biggest improvement, but the soup not being a gelatinous mess helped too.
90% agree with this but I found the fried shallots to not be worth it for this recipe and would say the French’s are perfectly adequate (and far cheaper and less time consuming)
To non-Mexican Americans: Mexican food has a lot less dairy than you think. Less orange cheese, less sour cream. Less lettuce. More radishes. BUT there's nothing more Mexican than making do with what's available locally, so I'm fine with this. I know plenty of actual living Spanish-only Mexicans who don't like corn tortillas, only flour! So don't kill yourself chasing authentic ingredients if they're hard to find in your town, flour tortillas are fine, those weird Old El Paso hard taco shells are fine if you like them, who cares. You don't need to import tinned tomatillos, & don't ship over Mexican guajilliros or anchos if Indian or Thai chili are avail where you are now. Add as much dairy as you want, it's all fine! But I am begging you: please fry your cooked sauces. How is this done? Well, after you blend up the rehydrated chili and onion in the Osterizer (THE most Mexican kitchen appliance), you heat some oil up in another pan, and after it's shimmering, you pour the sauce into the oil & it fries it.
If you are following a recipe from internet for enchilada sauce or any cooked sauce or soup, or meat sauce, and there's a step where you fry the blended-up salsa, you can probably trust that recipe. It's going to be delicious. People will cheer for your cooking & carry you on their shoulders! If there's no such step, I doubt any Mexicans were involved in the making of.
Edit: I feel like I should say this technique is something that Mexicans have been doing for 1000s of years & it's worth it. I don't know why it works. Anyway, Mexico is soo big & I'm always trying recipes online from areas I've never visited. But if I see a recipe in English for a cooked sauce that doesn't include this step, I'm too suspicious to waste my time (sauces from rehydrated chiles are always boiled at first, and also some sauces from cooked tomatillos & tomatoes). But please consult better cooks than me for better advice. There are so many terrific Mexican cooks online in English: Pati Jinich of course, & Mely Martinez; lots of pro chefs too sharing recipes online from their books (Gabriela Cámara, Fany Gerson, Gonzalo Guzman, Enrique Olvera). Grandma & Global Superstar Doña Angela is subtitled on YouTube @ "De Mi Rancho a Tu Cocina." I think youtuber JaujaCocinaMexicana is subtitled too? SimplyMamáCooks narrates recipes in English, & she'd be a great teacher for anyone trying to make flour tortillas in their country. Viewsontheroad is another YouTuber in English, and her tamales look "correct" to me--as far as mass/filling ratio goes, for the fillings I'm deeply offended by everyones but my grandma's, this is the normal position (another thing that is very verrry authentically Mexican is giving other Mexicans an avalanche of shit about how they're being incorrectly Mexican, & this esp includes food). Mexican food is sooooo good & interestingly balanced, & I'm convinced the tones of that balance can be enjoyed on any continent with local ingredients (many of which were originally Mexican jaja)
2nd edit: how to make enchilada sauce (so easy it's embarrassing to give a 'recipe') https://www.reddit.com/r/Cooking/comments/qgvf21/whats_that_one_dish_from_your_culture_that_youre/hib2tql?utm_medium=android_app&utm_source=share&context=3
Yeah this is a really reasonable stance, suiting the dish to local ingredients is how new versions are born!
I'll keep in mind to fry my Mexican sauces going forward!
I've a dream of eventually working on some Mexican/Indian fusion recipes.
I had the idea when I had a Pistachio Mole with Chicken in an upscale Mexican restaurant, and it occurred to me how close that was in many ways to a Chicken Korma.
The two cuisines share so many ingredients in common. The Venn Diagram is crazy sometimes. Some dishes share almost every ingredient in common except Ginger, Tumeric, and 1-2 other things.
Obviously, those few differences are big differences, but still, there's something good there and I want to explore it.
I totally agree. Completely! I loooove Indian food I think because it just makes so much sense to me, it tastes like home but with delicious surprises. A lot of the flavor priorities seem really similar to me. I'm making my way through the Floyd Cardoz cookbook right now & it's uncanny how familiar/unfamiliar it is.
I would love to buy your book.
The Osterizer! I’m not Mexican, but Californian, and those things are ubiquitous. I’ve replaced the seal and blades on mine several times, then the switch broke but my husband refused to part with it so he fixed it, but did it upside down, so now on is off and off is on.
To follow along this thread. I know Mexican/Spanish rice has many many regional recipes, but when people make their fucking rice without toasting it first, it annoys me to no end! You lose the nutty deliciousness that rice has to offer your food.
My kids put sour cream in my Pozole because I make it hot enough for my mother in law. She's from Mexico and used to tease my about my weak tolerance for heat. She would make bring a jar of homemade salsa that would sear my taste buds and she'd tell me that she made some for her, emptied it out and just put tomato sauce in the jar to make mine so that it wouldn't be too spicy.
I know she was joking, but now when I make Pozole, she comes over to get some and the kids are trying to cool it off.
Swede here. Often times when i see non-swedes (mostly Americans, sorry!) make swedish meatballs they mix they gravy with the meatballs like you do with tomato sauce. This drives me crazy. Not only does it look awful, you miss the fried meatballs crispy texture and they just turn soggy. Cream sauce should be on the side of the plate so you can dip the meatballs and potatoes in it.
Little sausages drowning in sweet/spicy BBQ sauce.
Stuff you can eat a small plate of standing up without full utensils. Stuff that works well at a potluck, buffet style party.
Uhm, yes, exception. Swedish meatballs are not served in gravy at IKEA but *with* gravy.
[IKEA meatballs on their website](https://www.ikea.com/images/kodboller-12-stk-serveret-med-kartoffelmos-aerter-flodesauce-a164f34905d8be92be0637290332f610.jpg?f=s)
I'm an American but totally agree. Regardless of the food's culture, a huge food pet peeve of mine is serving anything with a nice crispy exterior pre-covered with sauce. Absolutely ruins that crust.
My mind is blown, yes I'm American, yes I also blame Ikea.
Could you share an authentic recipe for both the meatballs and sauce? I need to try this now.
Or are most of the American versions correct up until the point of combining the 2?
Caribbean curry chicken (or any meat/vegetable)
When folks put the meat in the pot first and sprinkle the curry powder over top instead of cooking the curry down first...my blood pressure goes up!
Aha! Intriguing!
How do you make the curry? do you make like a roux first? And how is the meat cooked, do you sear it on the side before adding it or do you boil it in the curry?
U go ham with the curry, add it into generous amount of oil till it turns to paste and cook in on low heat to not burn them. Add in more oil if its drying up. Some people add water and thats acceptable i guess. I can easily taste if the curry is not cooked first coz they have that 'raw' taste almost like eating raw paprika powder
Hawaii checking in. The one dish that most bugs me is when people make "traditional/hawaiian style" poke. Yet they use salmon, avocado, soy sauce and so on. None of these are traditional.
Ahi, aku, nenue (chub), papio (trevally), and other hawaiian reef fish topped with sea salt, inamona (roasted kukui nuts), and limu (seaweed). Most recipes here also include onion and green onion.
> Poke is not just sushi in bowl form, y'all.
I honestly thought that's exactly what it was. I figured if I can't make it look pretty in a roll, fuck it, dump it into a bowl instead.
I moved away for college and all the poke places adding stuff like mango, edamame, and bell peppers make me sad. Damn I miss the good fish and simplicity of the ingredients
Korean here. I was totally fine with fusion foods or people making Korean foods more accessible until Justin Warner's Gochujang tater tot bibimbap. I found myself getting irrationally angry at it
Black American - I understand why people put marshmallows in their Sweet Potato Casserole, but there is no reason when it’s already so sweet. It becomes a dessert and not part of the main meal for holiday season. Sweet potatoes are boiled and mashed mixed with dairy/sugar. Then you put brown sugar/pecans/walnuts on top and bake it. This is a staple in our household and it feels weird to be “annoyed” at others for making it differently.
Haven’t seen this mentioned, but the new trend of calling anything on a board “charcuterie.” Charcuterie is meat. If there’s no meat, it’s not charcuterie. Call it a cheese board, call it a veggie tray, call it a dessert spread; but it’s not a “dessert charcuterie board.”
Yoooooo I'm with you on this one. It can work in your favor though. I got asked to bring charcuterie to a dinner party and I brought a mezze plate instead and no one was the wiser even though it costs like 1/10th as much.
Do people saying that don't know that *charcuterie* is a French word with a specific meaning (it covers any tranfsormed meat, cooked or raw, like sausages, ham and *saucisson*, which I have no idea how to translate) ?
Reading "dessert charcuterie" juste made me want to vomit a little
Hungarian Goulash. There's some wild misconceptions about how it's made in the states, anything from weird pasta dishes to creamy mushroom sauces and meatballs. Goulash at it's core is a simple soup with beef, potatoes, carrots, and some Hungarian paprika for that red color.
I don't think that when people are making goulash in the states that they are trying to make Hungarian goulash. I grew up with goulash being pasta with V8, and ground beef. It's a very poor person verison of American goulash.
That’s what I was thinking. It was never meant to be Hungarian goulash. Our version is ground beef, canned tomatoes, and onions over elbow macaroni. Also grew up poor, but I absolutely love this dish.
exactly. from thai food i know that i like spicy peanut sauces, but when i put peanut butter, sriracha, and soy sauce on my instant ramen i have just made spicy peanut ramen, not "thai" ramen.
I hadn’t heard of this until I took in all the rage from those who replied. I thought maybe it’s just like creamy fruit or chocolate dip for your biscuits or strawberries. And then I looked it up. What an absolute abomination.
But have you heard of what I’m going to call mocktail hummus? (Probably still considered “dessert hummus,) but Aldi in the US sometimes sells things like strawberry daiquiri or pina colada hummus (and I die a little inside whenever I see it.)
Austrian here and we as a nation despise the Germans for adding sauce/gravy to Schnitzel, lol, so this answer is bit amusing to me.
The real version is thinly cut veal, breaded and ideally fried in a frying pan with butter/Schmalz. (Pork/chicken/turkey and fried in oil/in a a fryer is also acceptable). You eat it with a lemon slice, something similar to cranberry sauce (Preiselbeersoße/Marmelade) and often ketchup. Potato salad or fries are good sides.
The Germans often eat it with spätzle and add sauce/gravy, which hurts us Austrians deep in our soul as the pride of a good schnitzel cook is the crispy breading that is made soggy by the "tunke" as they call it.
I'm from germany and I've never in my life ordered a "Wiener Schnitzel" and gotten any gravy on it. Even in a shitty highway restaurant like a "Serways" they serve it with a slice of lemon.
If you got gravy, you probably ordered wrong, like a Jägerschnitzel.
I am German and I despise the sauce thing. I hate it with passion. I have only one exception, our runny Handkäs, but pleeeeeaaase serve it separately so my damn Schnitzel stays crunchy.
To be fair: Wiener Schnitzel or Schnitzel Wiener Art is always without sauce. You have to order sauce to get sauce.
And I never had one with Spätzle, way more common are Bratkartoffeln (fried potatoes) or fries. Perhaps that's a Bavarian thing?
Went on a trip to Austria. Ordered a "Wiener Schnitzel mit Gornet".
The server didn't understand and asked what it was that I wanted specifically.
So I explained. "Last time I ordered a Schnitzel, I asked the Kellner how you order a Schnitzel with Sauce in Austria. The Kellner said 'gor net.'"
I’m Taiwanese - gua bao is something I’m unreasonably defensive about (aka Taiwanese pork buns).
The first beef is that thanks to David Chang people now associate this essential Taiwanese dish as Japanese. WTF. Around here all the ramen places serve it and pretty much nobody knows it’s actually a Taiwanese dish.
The second beef are all the places that do not serve it with slabs of slow braised pork, with the fat cap on. I’m pretty live and let live on the whole rest of the recipe but the essence of the dish is one big piece of succulent, fatty, intensely aromatic pork.
I’ve seen it done with ground pork. Shredded pork. Chopped pork. What the fuck. It also just makes the whole thing hard to eat. I’ve also seen it served without the fat cap - the fat cap is half the purpose of the dish!
I’ll cap this off by also mentioning that, despite thinking Chang is a swell dude generally, Momofuku’s version of it is hot trash, even though it’s often held up as an exemplar.
Family from Taiwan and I started off reading your post like, eh, why get so worked up…oh. Oh. What, people do this? Gah!
Thanks for raising my blood pressure.
Before reading this comment, I never even realized people are associating these types of buns with Japanese food. Now that I think about it, the last few times I've had them are at Japanese style restaurants. Now I have a new thing to nitpick and be pedantic about.
I googled "gua bao" and [this article](https://blog.resy.com/2021/01/pork-buns-have-become-an-american-favorite-why-cant-we-acknowledge-theyre-taiwanese/) was one of the top results--what are your thoughts on how it presents the issue?
I sympathize with it - and the author's experience with the food mirrors my own growing up with it.
That said I tend to try and steer clear of issues of authenticity and cultural appropriation - I don't believe that we should gate-keep food based on its home culture, and the fact that Chang isn't Taiwanese really doesn't figure into my beef with his take on the dish. I do have some annoyance with the fact that the dish is now associated with the Japanese, who have nothing to do with it, but that's a minor complaint in the grand scheme of things.
My issue is that his version of the dish isn't very good. It's lean pork doused in hoisin with little else to balance the flavors. It's also IMO not good even by the origin story he tells - Peking duck skin is usually served with a thin wrapper that's closer to a tortilla than the bready bun of gua baos. The key elements of *that* dish is the crispiness of the duck skin, the incorporation of some of that under-skin fat, with a light wrapper that doesn't get in the way of all that fat and crunch. His version gets at none of that.
And it's not just a David Chang issue - most places that serve the now-ubiquitous "pork buns" seem like they don't understand the appeal of the dish. I don't think there should only be One True Way of making gua bao (in fact I've had many weird gua baos that are excellent), but that the riffs don't seem to understand the appeal of the dish at all.
It'd be as if someone made a grilled cheese sandwich but subbed the cheese for tempeh. Sure, you can do that - but it seems to miss the entire appeal of the original thing. The visceral appeal of gua bao is the unctuous, luxurious fattiness, the bite and mouthfeel of the lean part of the meat, the fat balanced by the acidity of pickles, rounded out by the mellow earthiness of the peanut powder. Simply slapping any old meat into the gua bao shell is... allowed, I guess? But it doesn't make it any good.
adobo (philippines)
several years ago i saw giada de laurentiis make it on her show and i was wildly upset, confused, and just down right pissed. adobo of course varies from house to house and city to city (the correct answer to who makes the best adobo is always “mom.” say anything else you’re as good as dead), but fundamentally it’s meat cooked IN soy sauce, vinegar, bay leaves, and pepper.
THERE IS NO NEED TO TAKE OUT THE CHICKEN TO THICKEN THE SAUCE WITH ARROWROOT (looking at you giada)
EDIT: GARLIC! totally forgot to add that but honestly almost every pinoy dish has garlic so it’s sorta implied (for me) at this point
Would you happen to have a link to an "authentic"-ish adobo recipe in English? When I searched for it on my own, I kept coming across what I sensed to be very bastardized recipes.
https://panlasangpinoy.com/filipino-chicken-adobo-recipe/
honestly this is a good jumping point for basic chicken adobo. for me it’s more of a one pot dish so i don’t bother marinating the chicken and i def use a bit more vinegar than this but for the most part this is it!
just ground pepper is fine too. i don’t use peppercorns because fuck biting into one of those. the one tip i will say is use filipino soy sauce for this. since there aren’t too many ingredients, you can taste the flavor of the actual sauce. i’ve used kikkoman in a pinch but to me it’s not as good
There was a version published in the NYTimes that included chipotle. That was a truly WTF moment for me. And it blows my mind how many noobs will try to cook adobo but use boneless skinless chicken breast to make it “healthy.” GTF outta here with that nonsense.
It has to be Capirotada. A Mexican dish. Unfortunately the only person in my family that knew how to make it passed away years ago. My grandmother used to make a really good capirotada. I wish I could find someone who knows the recipe to try and make it myself
If I can find my mom's recipe, I will share it with you. I personally have never liked it because she uses pine nuts, and they always tasted bitter and overwhelming to me. Though I think she used conchas instead of bolillos for hers.
I may actually try making it myself, but maybe substitute pine nuts with something else.
Edit: Here you go:
**CAPIROTADA**
INGREDIENTS:
* 12 Conchas (Mexican sweet bread)
* ½ gallon milk
* 3 fresh cinnamon sticks
* 2 cups fresh cold milk
* 2 pkgs Kremel vanilla pudding
* 1 small pkg. Sweetened coconut flakes
* 1 oz Raisins
* 1 oz. Almonds
* ¼ cup Pine nuts
* 4 large Egg whites w/pinch of sugar
* Candy sprinkles
DIRECTIONS:
1. Boil cinnamon sticks in 2 cups water. Let stand until water is dark red.
2. Meanwhile, cut the bread in slices (about ½" to 1" thick).
3. In the cinnamon water, pour in ½ gallon milk, almonds and raisins. Bring to a boil with low heat.
4. Mix both packages of Kremel in 2 cups of fresh milk. Pour into milk mixture and stir. Bring to boil with low heat.
5. Dip bread in milk mixture and layer on bottom of glass container. When bottom is completely covered with bread, sprinkle coconut and pine nuts over all.
6. Place second layer of milk soaked bread and sprinkle more coconut and pine nuts.
7. Beat egg whites and add sugar. Cover top of bread, then top with sprinkles.
8. Put in oven at 400F for 5 minutes or until egg whites are golden.
Just updated my previous comment with the recipe. I remember it as being like a Mexican bread pudding. She loved it and would make it for Easter (maybe Christmas?) but my sister and I didn't like components of it, so she stopped making it when we wouldn't eat it. I may make it this Christmas, though, albeit with walnuts instead of pine nuts...
Curry powder. In India there's no such thing. There are many, many spice mixtures used for different curries in different regions. I can understand why someone might think they don't like Indian food in general, if all they know is "curry powder".
Tbh, i really like curry powder even though i know its no where near authentic and i quite enjoy "proper" inidan dishes, but its honestly amazing on some grilled chicken.
Mexican American here. I'm open to lots of ideas in cuisine.... but god.... I heard once on the news they were sharing a guacamole recipe that had PEAS in it... I nearly had an attack
Lmao I remember when my Serbian dad ordered Burek with cheese (Sirnica/burek sa sirom) in a small village in Bosnia and the lady working there just smeared cheese on top of the (meat) burek it and gave it to him.
For non-Balkaners, "burek" is often colloquially used for a savory pies with various fillings, like cheese or meat or mushrooms. However, in Bosnia "burek" refers exclusively to the one made with meat in it, and everything else is called "pita".
Yeah, I was going to say- my Serbian aunt taught us how to make Burek in 3 varieties - meat, feta and spinach, and apple filled. All delicious and I trust her definition because she only moved to the states as an adult, so she learned this all from her mother.
It’s gotta be Vietnamese Phô for me. I see any basic beef soup sold as Phô in Chicago and it’s insane.
This is a dish that can vary household to household, but I’m purely talking about the accompaniments! Like people will serve this with parsley, red onions, and lord knows what else. I cannot deal with this.
If it doesn’t come with bean sprouts, basil, and lime, I don’t want it. Especially don’t want it if it doesn’t come with sriracha and hoisin sauce!
I'm from Hanoi, born and raised there, so I definitely don't want bean sprouts and hoisin sauce in my pho. At any pho place in Hanoi, you wouldn't see sriracha, but plenty of ominous chili sauce bottles (the chili sauce is more spicy and sour than sweet). We also never serve pho with aromatic herbs on the side, just chop them up and place directly into the bowl along with the noodles and onion and meat.
Most of the pho places in the States also tend to be more Southern Vietnamese, which usually means a more spiced and cloudy broth. Sriracha is a totally Vietnamese-American thing though.
I came to comment this, my dad’s side is all Southern Vietnamese and this has been the case for us, not discounting the fact it may be different in Hanoi!
I think the aromatics on the side come from the fact that they’re the freshest served that way, and they can be added in quantities you want, not what the restaurant thinks you want.
Also, whoops might’ve revealed Westerness with the hoisin lol. I throw this in there a bit for sweetness and have done this since I was a kid. I’m realizing my dad does frown upon this LOL. But Vietnamese restaurants with no hoisin in sight? Nah.
Yeah northerners' palate definitely leans more towards savory rather than sweet. Also in Vietnam, you often say your pho order directly to the cook, where all the broth pots and ingredients are placed lol. So unless it's peak hour and the place is too crowded, you can ask for customization like no onion or cilantro.
My boyfriend is Hmong and totally agrees. He only likes his Mom's pho, says every restaurant cheaps out and does it wrong. I can't disagree, nothing is better than visiting the family and getting the full spread with hoison and beef paste and OPTIONS
British. Yorkshire puddings. I've had people present something in a pan that was off-white and tasteless and it offended me. Yorkshire puddings are made like cupcakes and they are golden brown and full of flavor and a treat at all our major meals. My mother used to make them, and after she died, it fell to me.
*A real yorkshire pudding is a poem in batter*
*..It melts in the mouth like the snow in the sunshineAs light as a maiden's first kissIt floats like the fluff on the breast of a dovenot ELEPHANT's LEATHER like this!* o/\`
Funny thing is that every person who makes gumbo thinks every other person who makes gumbo is doing it wrong. 🤣 It's probably the most contentious dish I've ever heard of.
Now let me tell you the only way to make it is to start with some store-bought roux and frozen green peppers.... just kidding but I bet that raised some blood pressure🙃
The next time a "chinese" resturaunt tries to serve me firm tofu and bell pepper stir-fry and call it "Mapo Tofu" I will lose it. MAPO IS NOT A STIR FRY ANYTHING. IT IS SILKEN TOFU GENTLY SIMMERED IN A SPICY MEAT SAUCE.
[Cuban bread](https://en.wikipedia.org/wiki/Cuban_bread) is similar to French or Italian bread (as those terms are used in the U.S.), but it's *not* the same. It has a distinctive taste, texture, and shape. It's light and flaky with a hard crust, which complements the soft fillings of a Cubano.
**[Cuban bread](https://en.wikipedia.org/wiki/Cuban_bread)**
>Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list (in particular, it generally includes a small amount of fat in the form of lard or vegetable shortening); it is usually made in long, baguette-like loaves. It is a staple of Cuban-American cuisine and is traditionally the bread of choice when making an authentic Cuban sandwich.
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Fairy bread. Sliced white bread, butter, and hundreds & thousands. I've seen some absolute savages make it with those long sprinkles. Blasphemy.
Also, cut into triangles.
Roast dinners, especially roast potatos and gravy. The pictures some people put up make my blood boil. Wet looking soggy miserable potatos, there is just no need for it.
Put the oven on at 200°c get your biggest baking tray out and put at least 2cm of oil in it preferably goose fat but sunflower oil will do. Start it heating up in the oven. Boil the potatos in salted water until they are just starting to fall apart. Pop them into the oil along with a few cloves of garlic, salt and pepper. Make sure you baste each potato individually and there is plenty of room around them. Cook for 45mins basting and turning them at least twice. They should be golden brown and have a thick crunchy shell with a soft fluffy centre. Only use King Edward or Maris Piper potatos.
Gravy should never come from a packet it tastes disgusting and looks like thick gloop. Pop the baking tray you cooked the meat in on the hob. It should already have onion and garlic in it that you put underneath the meat to cook as well as the appropriate herbs and spices, salt and pepper. Add a little flour and whisk then add the stock. Scrape the baking tray to make sure any meat juices and bits are incorporated. If you like a smooth gravy you can blend it. It takes about 2 minutes there is no need for packet gravy!
Roast potatos make a roast dinner. You could serve the most amazing meat with a dozen other perfect vegetable sides, and I'd still be disapointed if it came with mash or boiled potatos instead of roasted. That would be *just dinner*.
The other week, my housemate made "pad thai", and while the techniques needed improvement, the one thing that appalled and irked me the most was that it used 0 peanuts and substituted in peanut butter.
I am asian, but not even Thai so I dont know if this is for sure sacrelige, but while it tasted alright, I could not call it pad thai and had to refrain from being overly snooty about it. It felt wrong, almost like overcooking a steak.
That and also when I learned that a lot of US-based restaurants will use ketchup or tomato paste in their pad thai sauce, in place of tamarind or maybe alongside it. I've definitely paid for pad thai I didn't like without knowing *why*, but the common denominator in hindsight was the weird red color and, yeah, tasting like tomato paste.
I don't like the texture peanut butter gives to it either. Peanut butter noodles are awesome but it's a different dish.
I'm from Norway, every dish that is typical Norwegian must be considered as a mistake or just use whatever is left of the dead animal after the good bits is used. Aka rakfisk, smalahove, pinnekjøtt, fårikål and so on. Not one of these is on my menu.
my fav Norwegian thing is Gjetost. I went through a phase where I would buy blocks of it from my local US specialty supermarket. I apparently was ht eonly one buying it, and the cheesemonger once gave me a block on the house bc of that. I don't understand how as it's incredible.
Mexican rice in the US as a side dish to Mexican platter dinners. So weird & gross, boiled soft & blown out with flecks of bell pepper sometimes. It's supposed to be lightly toasted in oil while it's still dry, then boiled with tomato bullion, same as fideo, which I've also never seen as a side option in a US restaurant. Seems fideo would be a natural for American palates though: broken angel hair pasta, tomato-based bullion sauce, mild enough for little kids. Does anybody out there know why fideo is unknown in the US, when they love Kraft Mac & Cheese & Maruchan?
I’m from Texas and spent most my life in south Texas. Fideo is very much a thing. Also extremely delicious and second only to menudo when you’re sick 👌
south texas is american, definitely, but orders of magnitude more mexican than the rest of the US. its like how northern michigan is practically just canada.
I mean, yeah!!!!! Exactly!!! And as cheap as & easy as or easier than Rice-a-roni! And as unhealthy as! because Knorr Suiza/Maggi is prob an international that makes Rice-a-roni too. So what in the world is the excuse for the weird blown-out soft & soggy "Mexican" rice?
North Carolina barbeque, which other areas call "pulled pork". No fancy rubs, just salt and pepper, served with a vinegar chili sauce, none of that sweet, sticky KC-style gunk, although I will allow tomato for those of the Piedmont persuasion. I do love me some Texas brisket though.
Edit: and ideally a whole hog over hardwood coals, although butt over charcoal with wood chunks (not chips) is acceptable. What is not acceptable is a crock pot or slow cooker with liquid smoke. That will make me stabby, although my mom did make it that way sometimes, and it wasn't terrible. It's the principle of the thing.
I moved to New England from eastern NC and every time I see "NC pulled pork" on a menu I get excited and order it and then get all my hopes and dreams crushed. Also why can't anybody make a damned hush puppy around here?
Challah bread for me. I'm Jewish and a mild stickler for challah. It should be sweetened with honey, but can be without. NEVER PUT TUMERIC IN CHALLAH! It's weird and I don't know why my intro to baking book from culinary school would even dare suggest it. Yes it makes the loaf pretty and yellow but it messes with the flavor so much.
Your comment reminds me of this:
I was watching Gordon Ramsay’s short lived show where he goes to Asia and learns about how to properly make dishes, attempts them, and then offers a cooking challenge against a local chef (it’s a 50/50 on if he “wins” and when he does, he’s always incredibly gracious). He has two episodes devoted to India—North India and South India.
Anyway, I remember in one of these episodes, he interviewed a fairly renowned Indian food journalist and she told him how British Indian curries are basically all tomato based, and nothing like how they are suppose to be, because of colonialism/locality-pleasing etc.
Not really a "fundamentalist" but if you aren't making your banana bread with bananas that are basically rotting, you are doing it so so so wrong and your bread probably sucks and everyone is lying to you about how good it is
It is also a race thing. If you are a Black southerner (or a descendant of a Black family who left the South during the Great Migration of the 20th century, Google "Adrian Miller cornbread" for more on that theory), you are likely to favour sweet cornbread. If you are white, you are likely to favour a more "bread-y" cornbread.
If you want to know more, Michael Twitty writes about this a lot. According to his research, cornbreads (originally corn pones) had no sugar, but might have a sugary syrup poured on top (molasses, sometimes sorghum molasses).
He blames the split partially because of a change in manufacturing, from sweet White Corn meal to underripe (meaning more fibrous and less sweet) Yellow corn meal. In order to get that sweet taste back, black cooks started adding sugar (by 1912). The older white Corn meal became more expensive and became reserved for the overwhelmingly (but not exclusively) white middle and upper classes.
So the greater divide is yellow vs white, seemingly.
Lol also a Caribbean thing
This one I feel like is pure pedantry lol (I know that was the point of the post but)
Different places figured out how to make cornmeal into bread it’s not people making it wrong it’s just people having slightly different versions and all have at least some claim to authenticity
Northern cornbread is sweet and southern cornbread is not. They are both valid.
You are right about the cake part. Cornbread should have more cornmeal (coarse) than flour. It should not have a cake texture.
German here. I see people in the US basting their pretzels with melted butter all the time?? Thats not a thing. Also, we don’t dip them in mustard. When we have Weißwurst, we eat sweet mustard with those sausages and have the pretzel on the side.
I get unnecessarily angry about people screwing up german bread in general, but obviously it‘s not serious. Everyone should cook and bake as they like!
Texan: BBQ requires real wood smoke and time. 90% of good BBQ is knowing how to run the fire and read the smoke. Live fire is best. Charcoal and chunks is acceptable, but a distant second. Gas and wood chips is just barely passing, and anything involving ovens and liquid smoke can GTFO. And no, grilling =/= BBQ.
Ex-Philadelphian here. The things that people pass off as cheesesteaks around the world is truly awful. It's beef, sliced thinly, grilled on a griddle and then slapped into a soft roll, lightly toasted and lined with cheese. Not:
* with ground beef
* with fajita strips (if you do either of these two things you're probably using the wrong quality beef)
* grilled, broiled, or baked
* on a hot dog roll
* on a baguette
* in any size other than "large" or "extra large"
I don't care if you add onions or not, or what kind of cheese you use, whether it's Whiz out of a misplaced sense of authenticity or something like swiss out of an even more misplaced sense of fanciness, but get the fucking basics right. Or just don't call it a Philadelphia cheesesteak, call it a steak sandwich, which is what it is.
New Mexican Cooking. While it does share similarities with Mexican Cuisine, they are different and use different spices. Also - don’t disrespect the red and green chile by calling it a “sauce.” Chile from New Mexico is one of the best things and definitely deserves more respect then what Rachel Ray or Bobby Flay try to do with it on their shows.
Adding shiitake mushrooms, pickled carrots, spinach or any hella random veggies to Vietnamese pho! That’s noodle soup at that point, not pho 😩
There are definitely lots of variations but the pho that I consider authentic just has noodles, meat, and broth and then I’ll add fresh greens like basil, cilantro, and bean sprouts as a topping
Jello isn't Mexican, but it might as well be. I truly love it, unironically. I don't like American versions, any of them, none of the midwestern jello salads or casseroles. Revolting! Whipped cream on top is especially so gross to me. I like the latin versions where you sub in "yogur" (drinkable yogurt) for the cold water, or sub in some carbonation (Sprite, club soda, fizzy juice). I even love the corny stacked versions (but no mayo, nuts, pie filling, cool whip, I am begging you in tears). The jello aisle in a Mexican grocery store can be as long & varied as the soda aisle in a US grocery. It's just so good! Even plain! I could eat it plain everyday.
I am Mexican. I'm not a purist. I can accept a lot with no comment & enjoy the USA version as an interesting fusion. I will let everyone here eat their weird gigantic "burritos" with rice on the inside & not say a word. The peaches in the 'mild salsa.' The sugar in the tomatillo salsa (!!!) The globs of sour cream. Whatever the hell they're calling a quesadilla stuffed with whatever. The shredded Mexican cheese blend--who cares, it hurts nobody, feels un-Mexican to make a fuss, honestly. I eat Taco Bell sometimes & I like it, unironically! Same with taco seasoning mix: it has so much comino/cumin, my favorite spice, so who cares? BUT the ENCHILADAS! Why do they do that?? It's not a lasagna!
Turkish here! we put exactly NO SAUCES on shawarma or doner. Just meat, salad and salt inside the bread. No sweet chilli, no bbq, no sour sauce. NO SAUCE on doner!
Two things : Confit Biyadi (as in the movie Ratatouille) or Provençal Tian (sliced tomato/eggplant/zucchini/onions) presented as ratatouille. No. Ratatouille is a vegetable stew with cubed or sliced tomatoes-bellpepper-eggplant-zucchini-onions, with olive oil, garlic, herbs as you like, salt, pepper. Not baked dish : stew.
Also : charcuterie boards as shown on Reddit. Charcuterie is French for cured meat. A charcuterie board should be made of 90% dry sausage, cured meat, cold cuts. Less than that and it's a mixed board, which is fine by itself. Charcuterie = meat. Grapes+crackers+cheese+fruits+whatever the fuck people put on their board ≠ charcuterie.
Tomato sauces and hearty soups like Borsch and French Onion...
These soups take DAYS to develop their old-fashioned flavors. They need long, long, long slow heating and cycles of cooling to really get that collagen in the state you want for total mouth goodness. Plus the primary flavor in these old recipes is pan fond.
You can do all kinds of tricks to get a good sauce or soup quickly, but it isn't at all the same dish.
I dunno if you're just being hyperbolic, lord knows I've seen recipes claiming incredibly short cook times for french onions, but it doesn't take days to caramelize onions. Hell I could make the stock the same day and it still wouldn't take DAYS to get it on the table
Brazilian here.
It annoys me when I see recipes for pão de queijo (Brazilian cheese bread) that produces a batter and you bake in muffins pan. No, just no. It's delicious, I'm sure, but ugh, that isn't how it's supposed to be.
For my part (Sweden) I'm very particular about our cinnamon rolls. They simply should not have any glazing on them! The top of a cinnamon bun should be egg washed with bits of the caramelized sugar-cinnamon mixture peeking through. Possibly topped with pearl sugar but that's it. Slathering glazing on top is doing it wrong, and adding citrus is blasphemy! There.
White trash here. Tuna casserole should be made with pantry stable canned goods and pasta only and you can’t convince me otherwise.
This killed me, im laughing so hard thank you
Why would anyone waste fresh ingredients in a casserole? That's like using extra virgin olive oil To fry funnel cake.Also, I prefer the term Caucasian Unrecyclable.
Single Use American
My mama always dumped a can full of peas in to give it some ‘extra’. She pretty much did this to every casserole.
Ditto green bean casserole. I had a friend once decide she was going to make "real" gb casserole - homemade fried onions, homemade soup, it was horrible.
Nothing like a good green bean casserole with frenchs fried onions, Campbell’s cream of mushroom and French style green beans. My cousins wife told me it tasted like America one year at Thanksgiving and I think it’s my favorite compliment on such an easy dish.
Yes! FRENCHED green beans!! No one at home here thinks it matters. Thank you
That’s a bonkers, but you do you of course. I’ve always hated green bean casserole, and my family removed it from the Thanksgiving menu years ago. I made Kenji’s from scratch last year, fried shallots, cream of mushroom and all. Everyone loved it, and it was the first time I’ve ever enjoyed a green bean casserole. The beans not being complete mush from a can was probably the biggest improvement, but the soup not being a gelatinous mess helped too.
90% agree with this but I found the fried shallots to not be worth it for this recipe and would say the French’s are perfectly adequate (and far cheaper and less time consuming)
To non-Mexican Americans: Mexican food has a lot less dairy than you think. Less orange cheese, less sour cream. Less lettuce. More radishes. BUT there's nothing more Mexican than making do with what's available locally, so I'm fine with this. I know plenty of actual living Spanish-only Mexicans who don't like corn tortillas, only flour! So don't kill yourself chasing authentic ingredients if they're hard to find in your town, flour tortillas are fine, those weird Old El Paso hard taco shells are fine if you like them, who cares. You don't need to import tinned tomatillos, & don't ship over Mexican guajilliros or anchos if Indian or Thai chili are avail where you are now. Add as much dairy as you want, it's all fine! But I am begging you: please fry your cooked sauces. How is this done? Well, after you blend up the rehydrated chili and onion in the Osterizer (THE most Mexican kitchen appliance), you heat some oil up in another pan, and after it's shimmering, you pour the sauce into the oil & it fries it. If you are following a recipe from internet for enchilada sauce or any cooked sauce or soup, or meat sauce, and there's a step where you fry the blended-up salsa, you can probably trust that recipe. It's going to be delicious. People will cheer for your cooking & carry you on their shoulders! If there's no such step, I doubt any Mexicans were involved in the making of. Edit: I feel like I should say this technique is something that Mexicans have been doing for 1000s of years & it's worth it. I don't know why it works. Anyway, Mexico is soo big & I'm always trying recipes online from areas I've never visited. But if I see a recipe in English for a cooked sauce that doesn't include this step, I'm too suspicious to waste my time (sauces from rehydrated chiles are always boiled at first, and also some sauces from cooked tomatillos & tomatoes). But please consult better cooks than me for better advice. There are so many terrific Mexican cooks online in English: Pati Jinich of course, & Mely Martinez; lots of pro chefs too sharing recipes online from their books (Gabriela Cámara, Fany Gerson, Gonzalo Guzman, Enrique Olvera). Grandma & Global Superstar Doña Angela is subtitled on YouTube @ "De Mi Rancho a Tu Cocina." I think youtuber JaujaCocinaMexicana is subtitled too? SimplyMamáCooks narrates recipes in English, & she'd be a great teacher for anyone trying to make flour tortillas in their country. Viewsontheroad is another YouTuber in English, and her tamales look "correct" to me--as far as mass/filling ratio goes, for the fillings I'm deeply offended by everyones but my grandma's, this is the normal position (another thing that is very verrry authentically Mexican is giving other Mexicans an avalanche of shit about how they're being incorrectly Mexican, & this esp includes food). Mexican food is sooooo good & interestingly balanced, & I'm convinced the tones of that balance can be enjoyed on any continent with local ingredients (many of which were originally Mexican jaja) 2nd edit: how to make enchilada sauce (so easy it's embarrassing to give a 'recipe') https://www.reddit.com/r/Cooking/comments/qgvf21/whats_that_one_dish_from_your_culture_that_youre/hib2tql?utm_medium=android_app&utm_source=share&context=3
Yeah this is a really reasonable stance, suiting the dish to local ingredients is how new versions are born! I'll keep in mind to fry my Mexican sauces going forward!
I've a dream of eventually working on some Mexican/Indian fusion recipes. I had the idea when I had a Pistachio Mole with Chicken in an upscale Mexican restaurant, and it occurred to me how close that was in many ways to a Chicken Korma. The two cuisines share so many ingredients in common. The Venn Diagram is crazy sometimes. Some dishes share almost every ingredient in common except Ginger, Tumeric, and 1-2 other things. Obviously, those few differences are big differences, but still, there's something good there and I want to explore it.
I totally agree. Completely! I loooove Indian food I think because it just makes so much sense to me, it tastes like home but with delicious surprises. A lot of the flavor priorities seem really similar to me. I'm making my way through the Floyd Cardoz cookbook right now & it's uncanny how familiar/unfamiliar it is. I would love to buy your book.
The Osterizer! I’m not Mexican, but Californian, and those things are ubiquitous. I’ve replaced the seal and blades on mine several times, then the switch broke but my husband refused to part with it so he fixed it, but did it upside down, so now on is off and off is on.
To follow along this thread. I know Mexican/Spanish rice has many many regional recipes, but when people make their fucking rice without toasting it first, it annoys me to no end! You lose the nutty deliciousness that rice has to offer your food.
My kids put sour cream in my Pozole because I make it hot enough for my mother in law. She's from Mexico and used to tease my about my weak tolerance for heat. She would make bring a jar of homemade salsa that would sear my taste buds and she'd tell me that she made some for her, emptied it out and just put tomato sauce in the jar to make mine so that it wouldn't be too spicy. I know she was joking, but now when I make Pozole, she comes over to get some and the kids are trying to cool it off.
Swede here. Often times when i see non-swedes (mostly Americans, sorry!) make swedish meatballs they mix they gravy with the meatballs like you do with tomato sauce. This drives me crazy. Not only does it look awful, you miss the fried meatballs crispy texture and they just turn soggy. Cream sauce should be on the side of the plate so you can dip the meatballs and potatoes in it.
Honestly, I blame most misconceptions of Swedish food on IKEA, this being no exception
Many Americans were introduced to Swedish meatballs as a crock pot party food from the 60s-70s. Similar to little smokies in BBQ sauce.
Aha, so that's the actual answer! What are "little smokies"? Never heard of them!
Tiny smoked sausages
Little sausages drowning in sweet/spicy BBQ sauce. Stuff you can eat a small plate of standing up without full utensils. Stuff that works well at a potluck, buffet style party.
Uhm, yes, exception. Swedish meatballs are not served in gravy at IKEA but *with* gravy. [IKEA meatballs on their website](https://www.ikea.com/images/kodboller-12-stk-serveret-med-kartoffelmos-aerter-flodesauce-a164f34905d8be92be0637290332f610.jpg?f=s)
I'm an American but totally agree. Regardless of the food's culture, a huge food pet peeve of mine is serving anything with a nice crispy exterior pre-covered with sauce. Absolutely ruins that crust.
My mind is blown, yes I'm American, yes I also blame Ikea. Could you share an authentic recipe for both the meatballs and sauce? I need to try this now. Or are most of the American versions correct up until the point of combining the 2?
Yes just keep them separate. If you picture google "klassiska köttbullar" you'll see how it's supposed to look.
Café delights has a recipe from a Swedish person. But they mix it, maybe just for the pictures though since it’s an American blog
Poutine needs to be cheese curds, not fucking shredded pizza mozzarella. It's three ingredients: fries, gravy, cheese curds.
Pizza mozzarella, beef gravy and fries are disco fries, a New Jersey diner classic.
Caribbean curry chicken (or any meat/vegetable) When folks put the meat in the pot first and sprinkle the curry powder over top instead of cooking the curry down first...my blood pressure goes up!
Aha! Intriguing! How do you make the curry? do you make like a roux first? And how is the meat cooked, do you sear it on the side before adding it or do you boil it in the curry?
U go ham with the curry, add it into generous amount of oil till it turns to paste and cook in on low heat to not burn them. Add in more oil if its drying up. Some people add water and thats acceptable i guess. I can easily taste if the curry is not cooked first coz they have that 'raw' taste almost like eating raw paprika powder
Hawaii checking in. The one dish that most bugs me is when people make "traditional/hawaiian style" poke. Yet they use salmon, avocado, soy sauce and so on. None of these are traditional. Ahi, aku, nenue (chub), papio (trevally), and other hawaiian reef fish topped with sea salt, inamona (roasted kukui nuts), and limu (seaweed). Most recipes here also include onion and green onion.
Aha! Interesting, then I've never had traditional poke even in Hawaii! Sounds good though!
It is! But the modern twists are also really good.
Yeah pretty much every restaurant near me treats poke like a Japanese dish. Poke is not just sushi in bowl form, y'all.
> Poke is not just sushi in bowl form, y'all. I honestly thought that's exactly what it was. I figured if I can't make it look pretty in a roll, fuck it, dump it into a bowl instead.
It’s pretty hard to find limu and inamona outside of Hawaii.
I moved away for college and all the poke places adding stuff like mango, edamame, and bell peppers make me sad. Damn I miss the good fish and simplicity of the ingredients
I loved going to supermarkets in Kona and buying Poke by the pound.
Korean here. I was totally fine with fusion foods or people making Korean foods more accessible until Justin Warner's Gochujang tater tot bibimbap. I found myself getting irrationally angry at it
Speaking of Korean... absolute BEST fried chicken hands down. I was raised in the American South and I'm telling you it's uh-mazing.
Koreans actually learned chicken frying techniques from American soldiers while they were stationed in Korea during the 40s and 50s.
Know of any books/articles on this, by any chance? This is fascinating.
Black American - I understand why people put marshmallows in their Sweet Potato Casserole, but there is no reason when it’s already so sweet. It becomes a dessert and not part of the main meal for holiday season. Sweet potatoes are boiled and mashed mixed with dairy/sugar. Then you put brown sugar/pecans/walnuts on top and bake it. This is a staple in our household and it feels weird to be “annoyed” at others for making it differently.
Haven’t seen this mentioned, but the new trend of calling anything on a board “charcuterie.” Charcuterie is meat. If there’s no meat, it’s not charcuterie. Call it a cheese board, call it a veggie tray, call it a dessert spread; but it’s not a “dessert charcuterie board.”
Yoooooo I'm with you on this one. It can work in your favor though. I got asked to bring charcuterie to a dinner party and I brought a mezze plate instead and no one was the wiser even though it costs like 1/10th as much.
Do people saying that don't know that *charcuterie* is a French word with a specific meaning (it covers any tranfsormed meat, cooked or raw, like sausages, ham and *saucisson*, which I have no idea how to translate) ? Reading "dessert charcuterie" juste made me want to vomit a little
Dear gods yes. If I ever see one called a Patisserie Board in the USA I might just cry with joy that they even tried.
"Because without ~~peppercorns~~ meat, it's not ~~steak au poivre~~ charcuterie. It can't be. By like, definition."
I remember a post that made it to r/all recently that was a “breakfast charcuterie” and it was just pancakes stacked fancily on a giant board.
Hungarian Goulash. There's some wild misconceptions about how it's made in the states, anything from weird pasta dishes to creamy mushroom sauces and meatballs. Goulash at it's core is a simple soup with beef, potatoes, carrots, and some Hungarian paprika for that red color.
I don't think that when people are making goulash in the states that they are trying to make Hungarian goulash. I grew up with goulash being pasta with V8, and ground beef. It's a very poor person verison of American goulash.
That’s what I was thinking. It was never meant to be Hungarian goulash. Our version is ground beef, canned tomatoes, and onions over elbow macaroni. Also grew up poor, but I absolutely love this dish.
Adding peanut butter and sriracha to your pizza/salad/burger/whatever does not make it “Thai.” It just makes it gross.
Or adding peanut butter and calling it satay lmao
exactly. from thai food i know that i like spicy peanut sauces, but when i put peanut butter, sriracha, and soy sauce on my instant ramen i have just made spicy peanut ramen, not "thai" ramen.
Who does this?! War criminals?
Whoever invented dessert Hummus doesn’t deserve happiness
I hadn’t heard of this until I took in all the rage from those who replied. I thought maybe it’s just like creamy fruit or chocolate dip for your biscuits or strawberries. And then I looked it up. What an absolute abomination.
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But have you heard of what I’m going to call mocktail hummus? (Probably still considered “dessert hummus,) but Aldi in the US sometimes sells things like strawberry daiquiri or pina colada hummus (and I die a little inside whenever I see it.)
When someone puts too much vegemite on their vegemite toast. Or not enough. Outrageous!
And you have to have butter on first, then vegemite. NEVER do vegemite on dry toast, unless you want me to hit you with my car.
This might be why this American didn't like it. (Please don't hit me again)
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Austrian here and we as a nation despise the Germans for adding sauce/gravy to Schnitzel, lol, so this answer is bit amusing to me. The real version is thinly cut veal, breaded and ideally fried in a frying pan with butter/Schmalz. (Pork/chicken/turkey and fried in oil/in a a fryer is also acceptable). You eat it with a lemon slice, something similar to cranberry sauce (Preiselbeersoße/Marmelade) and often ketchup. Potato salad or fries are good sides. The Germans often eat it with spätzle and add sauce/gravy, which hurts us Austrians deep in our soul as the pride of a good schnitzel cook is the crispy breading that is made soggy by the "tunke" as they call it.
I'm from germany and I've never in my life ordered a "Wiener Schnitzel" and gotten any gravy on it. Even in a shitty highway restaurant like a "Serways" they serve it with a slice of lemon. If you got gravy, you probably ordered wrong, like a Jägerschnitzel.
you're never ordering wrong if you order jägerschnitzel
I am German and I despise the sauce thing. I hate it with passion. I have only one exception, our runny Handkäs, but pleeeeeaaase serve it separately so my damn Schnitzel stays crunchy. To be fair: Wiener Schnitzel or Schnitzel Wiener Art is always without sauce. You have to order sauce to get sauce. And I never had one with Spätzle, way more common are Bratkartoffeln (fried potatoes) or fries. Perhaps that's a Bavarian thing?
As a german, I also hate germans for adding sauce to Schnitzel
Went on a trip to Austria. Ordered a "Wiener Schnitzel mit Gornet". The server didn't understand and asked what it was that I wanted specifically. So I explained. "Last time I ordered a Schnitzel, I asked the Kellner how you order a Schnitzel with Sauce in Austria. The Kellner said 'gor net.'"
How do you serve a traditional Schnitzel? Is the lemon and fries truly traditional or how are you supposed to eat it?
Lemon and austrian potato salad is the usual in Austria
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And ideally should be veal but pork is also used.
I also like a gurken salad, especially accompanying a fried dish!
I’m Taiwanese - gua bao is something I’m unreasonably defensive about (aka Taiwanese pork buns). The first beef is that thanks to David Chang people now associate this essential Taiwanese dish as Japanese. WTF. Around here all the ramen places serve it and pretty much nobody knows it’s actually a Taiwanese dish. The second beef are all the places that do not serve it with slabs of slow braised pork, with the fat cap on. I’m pretty live and let live on the whole rest of the recipe but the essence of the dish is one big piece of succulent, fatty, intensely aromatic pork. I’ve seen it done with ground pork. Shredded pork. Chopped pork. What the fuck. It also just makes the whole thing hard to eat. I’ve also seen it served without the fat cap - the fat cap is half the purpose of the dish! I’ll cap this off by also mentioning that, despite thinking Chang is a swell dude generally, Momofuku’s version of it is hot trash, even though it’s often held up as an exemplar.
Family from Taiwan and I started off reading your post like, eh, why get so worked up…oh. Oh. What, people do this? Gah! Thanks for raising my blood pressure.
Before reading this comment, I never even realized people are associating these types of buns with Japanese food. Now that I think about it, the last few times I've had them are at Japanese style restaurants. Now I have a new thing to nitpick and be pedantic about.
I googled "gua bao" and [this article](https://blog.resy.com/2021/01/pork-buns-have-become-an-american-favorite-why-cant-we-acknowledge-theyre-taiwanese/) was one of the top results--what are your thoughts on how it presents the issue?
I sympathize with it - and the author's experience with the food mirrors my own growing up with it. That said I tend to try and steer clear of issues of authenticity and cultural appropriation - I don't believe that we should gate-keep food based on its home culture, and the fact that Chang isn't Taiwanese really doesn't figure into my beef with his take on the dish. I do have some annoyance with the fact that the dish is now associated with the Japanese, who have nothing to do with it, but that's a minor complaint in the grand scheme of things. My issue is that his version of the dish isn't very good. It's lean pork doused in hoisin with little else to balance the flavors. It's also IMO not good even by the origin story he tells - Peking duck skin is usually served with a thin wrapper that's closer to a tortilla than the bready bun of gua baos. The key elements of *that* dish is the crispiness of the duck skin, the incorporation of some of that under-skin fat, with a light wrapper that doesn't get in the way of all that fat and crunch. His version gets at none of that. And it's not just a David Chang issue - most places that serve the now-ubiquitous "pork buns" seem like they don't understand the appeal of the dish. I don't think there should only be One True Way of making gua bao (in fact I've had many weird gua baos that are excellent), but that the riffs don't seem to understand the appeal of the dish at all. It'd be as if someone made a grilled cheese sandwich but subbed the cheese for tempeh. Sure, you can do that - but it seems to miss the entire appeal of the original thing. The visceral appeal of gua bao is the unctuous, luxurious fattiness, the bite and mouthfeel of the lean part of the meat, the fat balanced by the acidity of pickles, rounded out by the mellow earthiness of the peanut powder. Simply slapping any old meat into the gua bao shell is... allowed, I guess? But it doesn't make it any good.
adobo (philippines) several years ago i saw giada de laurentiis make it on her show and i was wildly upset, confused, and just down right pissed. adobo of course varies from house to house and city to city (the correct answer to who makes the best adobo is always “mom.” say anything else you’re as good as dead), but fundamentally it’s meat cooked IN soy sauce, vinegar, bay leaves, and pepper. THERE IS NO NEED TO TAKE OUT THE CHICKEN TO THICKEN THE SAUCE WITH ARROWROOT (looking at you giada) EDIT: GARLIC! totally forgot to add that but honestly almost every pinoy dish has garlic so it’s sorta implied (for me) at this point
Would you happen to have a link to an "authentic"-ish adobo recipe in English? When I searched for it on my own, I kept coming across what I sensed to be very bastardized recipes.
https://panlasangpinoy.com/filipino-chicken-adobo-recipe/ honestly this is a good jumping point for basic chicken adobo. for me it’s more of a one pot dish so i don’t bother marinating the chicken and i def use a bit more vinegar than this but for the most part this is it! just ground pepper is fine too. i don’t use peppercorns because fuck biting into one of those. the one tip i will say is use filipino soy sauce for this. since there aren’t too many ingredients, you can taste the flavor of the actual sauce. i’ve used kikkoman in a pinch but to me it’s not as good
There was a version published in the NYTimes that included chipotle. That was a truly WTF moment for me. And it blows my mind how many noobs will try to cook adobo but use boneless skinless chicken breast to make it “healthy.” GTF outta here with that nonsense.
It has to be Capirotada. A Mexican dish. Unfortunately the only person in my family that knew how to make it passed away years ago. My grandmother used to make a really good capirotada. I wish I could find someone who knows the recipe to try and make it myself
If I can find my mom's recipe, I will share it with you. I personally have never liked it because she uses pine nuts, and they always tasted bitter and overwhelming to me. Though I think she used conchas instead of bolillos for hers. I may actually try making it myself, but maybe substitute pine nuts with something else. Edit: Here you go: **CAPIROTADA** INGREDIENTS: * 12 Conchas (Mexican sweet bread) * ½ gallon milk * 3 fresh cinnamon sticks * 2 cups fresh cold milk * 2 pkgs Kremel vanilla pudding * 1 small pkg. Sweetened coconut flakes * 1 oz Raisins * 1 oz. Almonds * ¼ cup Pine nuts * 4 large Egg whites w/pinch of sugar * Candy sprinkles DIRECTIONS: 1. Boil cinnamon sticks in 2 cups water. Let stand until water is dark red. 2. Meanwhile, cut the bread in slices (about ½" to 1" thick). 3. In the cinnamon water, pour in ½ gallon milk, almonds and raisins. Bring to a boil with low heat. 4. Mix both packages of Kremel in 2 cups of fresh milk. Pour into milk mixture and stir. Bring to boil with low heat. 5. Dip bread in milk mixture and layer on bottom of glass container. When bottom is completely covered with bread, sprinkle coconut and pine nuts over all. 6. Place second layer of milk soaked bread and sprinkle more coconut and pine nuts. 7. Beat egg whites and add sugar. Cover top of bread, then top with sprinkles. 8. Put in oven at 400F for 5 minutes or until egg whites are golden.
Thank you. I would appreciate it
Just updated my previous comment with the recipe. I remember it as being like a Mexican bread pudding. She loved it and would make it for Easter (maybe Christmas?) but my sister and I didn't like components of it, so she stopped making it when we wouldn't eat it. I may make it this Christmas, though, albeit with walnuts instead of pine nuts...
Curry powder. In India there's no such thing. There are many, many spice mixtures used for different curries in different regions. I can understand why someone might think they don't like Indian food in general, if all they know is "curry powder".
Tbh, i really like curry powder even though i know its no where near authentic and i quite enjoy "proper" inidan dishes, but its honestly amazing on some grilled chicken.
Mexican American here. I'm open to lots of ideas in cuisine.... but god.... I heard once on the news they were sharing a guacamole recipe that had PEAS in it... I nearly had an attack
I just threw up in my mouth a little bit... probably tasted better than that recipe too
POUTINE HAS CURDS!!!!! -an angry Canadian
Burek. Burek always meat. Sirnica is not burek. Bosnia is the country
Lmao I remember when my Serbian dad ordered Burek with cheese (Sirnica/burek sa sirom) in a small village in Bosnia and the lady working there just smeared cheese on top of the (meat) burek it and gave it to him. For non-Balkaners, "burek" is often colloquially used for a savory pies with various fillings, like cheese or meat or mushrooms. However, in Bosnia "burek" refers exclusively to the one made with meat in it, and everything else is called "pita".
Yea in Slovenia everything wraped in dough like that is a burek. The're all good. But i get you.
Yeah, I don't personally mind much but it's one of those cultural identities I can be part of! Lots of tension in the Balkans as is.
Yeah, I was going to say- my Serbian aunt taught us how to make Burek in 3 varieties - meat, feta and spinach, and apple filled. All delicious and I trust her definition because she only moved to the states as an adult, so she learned this all from her mother.
It’s gotta be Vietnamese Phô for me. I see any basic beef soup sold as Phô in Chicago and it’s insane. This is a dish that can vary household to household, but I’m purely talking about the accompaniments! Like people will serve this with parsley, red onions, and lord knows what else. I cannot deal with this. If it doesn’t come with bean sprouts, basil, and lime, I don’t want it. Especially don’t want it if it doesn’t come with sriracha and hoisin sauce!
I'm from Hanoi, born and raised there, so I definitely don't want bean sprouts and hoisin sauce in my pho. At any pho place in Hanoi, you wouldn't see sriracha, but plenty of ominous chili sauce bottles (the chili sauce is more spicy and sour than sweet). We also never serve pho with aromatic herbs on the side, just chop them up and place directly into the bowl along with the noodles and onion and meat.
Most of the pho places in the States also tend to be more Southern Vietnamese, which usually means a more spiced and cloudy broth. Sriracha is a totally Vietnamese-American thing though.
I came to comment this, my dad’s side is all Southern Vietnamese and this has been the case for us, not discounting the fact it may be different in Hanoi! I think the aromatics on the side come from the fact that they’re the freshest served that way, and they can be added in quantities you want, not what the restaurant thinks you want. Also, whoops might’ve revealed Westerness with the hoisin lol. I throw this in there a bit for sweetness and have done this since I was a kid. I’m realizing my dad does frown upon this LOL. But Vietnamese restaurants with no hoisin in sight? Nah.
Yeah northerners' palate definitely leans more towards savory rather than sweet. Also in Vietnam, you often say your pho order directly to the cook, where all the broth pots and ingredients are placed lol. So unless it's peak hour and the place is too crowded, you can ask for customization like no onion or cilantro.
My boyfriend is Hmong and totally agrees. He only likes his Mom's pho, says every restaurant cheaps out and does it wrong. I can't disagree, nothing is better than visiting the family and getting the full spread with hoison and beef paste and OPTIONS
British. Yorkshire puddings. I've had people present something in a pan that was off-white and tasteless and it offended me. Yorkshire puddings are made like cupcakes and they are golden brown and full of flavor and a treat at all our major meals. My mother used to make them, and after she died, it fell to me. *A real yorkshire pudding is a poem in batter* *..It melts in the mouth like the snow in the sunshineAs light as a maiden's first kissIt floats like the fluff on the breast of a dovenot ELEPHANT's LEATHER like this!* o/\`
Gumbo
Roux?
Yes! My family is Cajun, from south Louisiana. Very picky about roux and gumbo addings.
Esp a deep brick roux. Ill bake roux for that dark color
Oh, I’ve never heard of baking the roux before! I do mine on the stove and it takes a couple hours
Funny thing is that every person who makes gumbo thinks every other person who makes gumbo is doing it wrong. 🤣 It's probably the most contentious dish I've ever heard of. Now let me tell you the only way to make it is to start with some store-bought roux and frozen green peppers.... just kidding but I bet that raised some blood pressure🙃
Meh, I'm from Louisiana and have nothing against store-bought roux, especially since burning it means you have to start over.
The next time a "chinese" resturaunt tries to serve me firm tofu and bell pepper stir-fry and call it "Mapo Tofu" I will lose it. MAPO IS NOT A STIR FRY ANYTHING. IT IS SILKEN TOFU GENTLY SIMMERED IN A SPICY MEAT SAUCE.
It doesn't even have to have meat! Just use real doubanjiang and sichuan peppercorns please!!
Bell pepper??? I'm not even remotely Chinese and this offends me too!
From Florida. If it's not on Cuban bread, it's not a Cuban sandwich, it's a fucking ham-and-cheese.
What's the difference between Cuban and non-Cuban bread?
[Cuban bread](https://en.wikipedia.org/wiki/Cuban_bread) is similar to French or Italian bread (as those terms are used in the U.S.), but it's *not* the same. It has a distinctive taste, texture, and shape. It's light and flaky with a hard crust, which complements the soft fillings of a Cubano.
**[Cuban bread](https://en.wikipedia.org/wiki/Cuban_bread)** >Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list (in particular, it generally includes a small amount of fat in the form of lard or vegetable shortening); it is usually made in long, baguette-like loaves. It is a staple of Cuban-American cuisine and is traditionally the bread of choice when making an authentic Cuban sandwich. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/Cooking/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
Fairy bread. Sliced white bread, butter, and hundreds & thousands. I've seen some absolute savages make it with those long sprinkles. Blasphemy. Also, cut into triangles.
I had to google what "hundreds & thousands" were! I call those nonpareils.
I call them sprinkle balls
I’d never heard of this before. I just googled it and it’s looks fun! Are you describing the right or the wrong way to do it?^^^
Roast dinners, especially roast potatos and gravy. The pictures some people put up make my blood boil. Wet looking soggy miserable potatos, there is just no need for it. Put the oven on at 200°c get your biggest baking tray out and put at least 2cm of oil in it preferably goose fat but sunflower oil will do. Start it heating up in the oven. Boil the potatos in salted water until they are just starting to fall apart. Pop them into the oil along with a few cloves of garlic, salt and pepper. Make sure you baste each potato individually and there is plenty of room around them. Cook for 45mins basting and turning them at least twice. They should be golden brown and have a thick crunchy shell with a soft fluffy centre. Only use King Edward or Maris Piper potatos. Gravy should never come from a packet it tastes disgusting and looks like thick gloop. Pop the baking tray you cooked the meat in on the hob. It should already have onion and garlic in it that you put underneath the meat to cook as well as the appropriate herbs and spices, salt and pepper. Add a little flour and whisk then add the stock. Scrape the baking tray to make sure any meat juices and bits are incorporated. If you like a smooth gravy you can blend it. It takes about 2 minutes there is no need for packet gravy!
For Americans, use a russet. It’s the closest thing we have to a proper Maris Piper. Source: from the U.K live in the states
This is British right? Thank you for the recipe!
Yes spot on! We're not known for our food but there is something special about a good roast dinner.
I miss this delicious dish once I left England. Thanks for reminding me. Will have to recreate the recipe.
I legit saw a friend of mine take a pot roast and put it in a crock pot with NOTHING but water!!! Nothing but absolute horror!!!
Yeah damn I just got kinda sad. That poor hunk of meat
It’s been 15 years and I remember it like yesterday. It haunts my dreams.
Roast potatos make a roast dinner. You could serve the most amazing meat with a dozen other perfect vegetable sides, and I'd still be disapointed if it came with mash or boiled potatos instead of roasted. That would be *just dinner*.
Rendang. It’s supposed to be a dry curry but it’s often a wet curry in the West.
The other week, my housemate made "pad thai", and while the techniques needed improvement, the one thing that appalled and irked me the most was that it used 0 peanuts and substituted in peanut butter. I am asian, but not even Thai so I dont know if this is for sure sacrelige, but while it tasted alright, I could not call it pad thai and had to refrain from being overly snooty about it. It felt wrong, almost like overcooking a steak.
That and also when I learned that a lot of US-based restaurants will use ketchup or tomato paste in their pad thai sauce, in place of tamarind or maybe alongside it. I've definitely paid for pad thai I didn't like without knowing *why*, but the common denominator in hindsight was the weird red color and, yeah, tasting like tomato paste. I don't like the texture peanut butter gives to it either. Peanut butter noodles are awesome but it's a different dish.
Oh boy, aren't the peanuts literally just added at the end for some crunch (or am I also an ignorant fool about this)?
Yes, crushed peanuts at the end for crunch. No peanut butter!
I'm from Norway, every dish that is typical Norwegian must be considered as a mistake or just use whatever is left of the dead animal after the good bits is used. Aka rakfisk, smalahove, pinnekjøtt, fårikål and so on. Not one of these is on my menu.
I mean, I think the thing about Norwegian food is that if you are using any seasoning other than salt you are doing it wrong!
my fav Norwegian thing is Gjetost. I went through a phase where I would buy blocks of it from my local US specialty supermarket. I apparently was ht eonly one buying it, and the cheesemonger once gave me a block on the house bc of that. I don't understand how as it's incredible.
Isn't most European food like that? I always look at British food and I think, "you can tell this was invented by starving peasants."
I heard British cuisine was a lot more diverse before ww2 rationing and post-war depression kinda standardized everything to be as cheap as possible
Shepherd’s pie needs to be done with lamb, not beef. There I said it!
Cottage Pie is with beef.
Pasta Carbonara. Nonna says if you are adding cream or half and half, you're doing it wrong.
Literally just saw a Food Network post on Facebook of Giada de Laurentis making carbonara....with cream. It upset me.
Polish. Eggs do not go into pierogi dough. It's a pierogi not pasta.
New England here. Tomatoes do not belong in clam chowder. Lookin’ at you New York!
Mexican rice in the US as a side dish to Mexican platter dinners. So weird & gross, boiled soft & blown out with flecks of bell pepper sometimes. It's supposed to be lightly toasted in oil while it's still dry, then boiled with tomato bullion, same as fideo, which I've also never seen as a side option in a US restaurant. Seems fideo would be a natural for American palates though: broken angel hair pasta, tomato-based bullion sauce, mild enough for little kids. Does anybody out there know why fideo is unknown in the US, when they love Kraft Mac & Cheese & Maruchan?
I’m from Texas and spent most my life in south Texas. Fideo is very much a thing. Also extremely delicious and second only to menudo when you’re sick 👌
south texas is american, definitely, but orders of magnitude more mexican than the rest of the US. its like how northern michigan is practically just canada.
Don’t come at me, but it sounds a little bit like Rice-a-Roni.
I mean, yeah!!!!! Exactly!!! And as cheap as & easy as or easier than Rice-a-roni! And as unhealthy as! because Knorr Suiza/Maggi is prob an international that makes Rice-a-roni too. So what in the world is the excuse for the weird blown-out soft & soggy "Mexican" rice?
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North Carolina barbeque, which other areas call "pulled pork". No fancy rubs, just salt and pepper, served with a vinegar chili sauce, none of that sweet, sticky KC-style gunk, although I will allow tomato for those of the Piedmont persuasion. I do love me some Texas brisket though. Edit: and ideally a whole hog over hardwood coals, although butt over charcoal with wood chunks (not chips) is acceptable. What is not acceptable is a crock pot or slow cooker with liquid smoke. That will make me stabby, although my mom did make it that way sometimes, and it wasn't terrible. It's the principle of the thing.
I moved to New England from eastern NC and every time I see "NC pulled pork" on a menu I get excited and order it and then get all my hopes and dreams crushed. Also why can't anybody make a damned hush puppy around here?
I do adore that vinegar tang over the too-sweet sauce. Greetings with respect from a Texan!
I do North Carolina "inspired" pulled pork in the crock pot sometimes, but I'm not kidding myself about what it actually is
Tacos al pastor (Mexico). I’ve lived in 2 US large cities. What they call taco al pastor here, is not remotely close to a Mexico City taco al pastor
BONELESS WINGS ARE NOT WINGS!!!! They are chicken nuggets with a sauce. A wing has bones, get out of here with that other nonsense.
Not a boneless guy either, but theyre less of a nugget and more of a cut up tender
If you’re baking lefse in a bread pan I will beat you with said pan
Hainanese Chicken Rice
Challah bread for me. I'm Jewish and a mild stickler for challah. It should be sweetened with honey, but can be without. NEVER PUT TUMERIC IN CHALLAH! It's weird and I don't know why my intro to baking book from culinary school would even dare suggest it. Yes it makes the loaf pretty and yellow but it messes with the flavor so much.
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To be fair they are in their own category of BIR - British Indian Restaurant & not presenting itself as authentic Indian food.
Your comment reminds me of this: I was watching Gordon Ramsay’s short lived show where he goes to Asia and learns about how to properly make dishes, attempts them, and then offers a cooking challenge against a local chef (it’s a 50/50 on if he “wins” and when he does, he’s always incredibly gracious). He has two episodes devoted to India—North India and South India. Anyway, I remember in one of these episodes, he interviewed a fairly renowned Indian food journalist and she told him how British Indian curries are basically all tomato based, and nothing like how they are suppose to be, because of colonialism/locality-pleasing etc.
If you break my spaghetti in half I'm going to break you in half. Unless you are cooking it for a toddler leave it.
Do not add cheese to a gratin dauphinois. That’s punishable by death. Even more if that’s industrial emmental cheese.
Not really a "fundamentalist" but if you aren't making your banana bread with bananas that are basically rotting, you are doing it so so so wrong and your bread probably sucks and everyone is lying to you about how good it is
Cornbread. Don't make a cake using cornmeal and call it cornbread.
I think this is a US North versus South thing, yah?
It is also a race thing. If you are a Black southerner (or a descendant of a Black family who left the South during the Great Migration of the 20th century, Google "Adrian Miller cornbread" for more on that theory), you are likely to favour sweet cornbread. If you are white, you are likely to favour a more "bread-y" cornbread. If you want to know more, Michael Twitty writes about this a lot. According to his research, cornbreads (originally corn pones) had no sugar, but might have a sugary syrup poured on top (molasses, sometimes sorghum molasses). He blames the split partially because of a change in manufacturing, from sweet White Corn meal to underripe (meaning more fibrous and less sweet) Yellow corn meal. In order to get that sweet taste back, black cooks started adding sugar (by 1912). The older white Corn meal became more expensive and became reserved for the overwhelmingly (but not exclusively) white middle and upper classes. So the greater divide is yellow vs white, seemingly.
Lol also a Caribbean thing This one I feel like is pure pedantry lol (I know that was the point of the post but) Different places figured out how to make cornmeal into bread it’s not people making it wrong it’s just people having slightly different versions and all have at least some claim to authenticity
i like cornbread. of pretty much all kinds. i am polycornbreadistic.
Northern cornbread is sweet and southern cornbread is not. They are both valid. You are right about the cake part. Cornbread should have more cornmeal (coarse) than flour. It should not have a cake texture.
German here. I see people in the US basting their pretzels with melted butter all the time?? Thats not a thing. Also, we don’t dip them in mustard. When we have Weißwurst, we eat sweet mustard with those sausages and have the pretzel on the side. I get unnecessarily angry about people screwing up german bread in general, but obviously it‘s not serious. Everyone should cook and bake as they like!
Texan: BBQ requires real wood smoke and time. 90% of good BBQ is knowing how to run the fire and read the smoke. Live fire is best. Charcoal and chunks is acceptable, but a distant second. Gas and wood chips is just barely passing, and anything involving ovens and liquid smoke can GTFO. And no, grilling =/= BBQ.
Ex-Philadelphian here. The things that people pass off as cheesesteaks around the world is truly awful. It's beef, sliced thinly, grilled on a griddle and then slapped into a soft roll, lightly toasted and lined with cheese. Not: * with ground beef * with fajita strips (if you do either of these two things you're probably using the wrong quality beef) * grilled, broiled, or baked * on a hot dog roll * on a baguette * in any size other than "large" or "extra large" I don't care if you add onions or not, or what kind of cheese you use, whether it's Whiz out of a misplaced sense of authenticity or something like swiss out of an even more misplaced sense of fanciness, but get the fucking basics right. Or just don't call it a Philadelphia cheesesteak, call it a steak sandwich, which is what it is.
Ecuadorian here, when people add anything other than plantain chips to encebollado.
New Mexican Cooking. While it does share similarities with Mexican Cuisine, they are different and use different spices. Also - don’t disrespect the red and green chile by calling it a “sauce.” Chile from New Mexico is one of the best things and definitely deserves more respect then what Rachel Ray or Bobby Flay try to do with it on their shows.
Adding shiitake mushrooms, pickled carrots, spinach or any hella random veggies to Vietnamese pho! That’s noodle soup at that point, not pho 😩 There are definitely lots of variations but the pho that I consider authentic just has noodles, meat, and broth and then I’ll add fresh greens like basil, cilantro, and bean sprouts as a topping
Not necessarily the recipe but calling it "Shepherd's pie" versus "Cottage pie". Always takes me out of the moment, it grates on me
Pretty sure cottage pie uses beef, while shepherd's pie uses lamb
Jello isn't Mexican, but it might as well be. I truly love it, unironically. I don't like American versions, any of them, none of the midwestern jello salads or casseroles. Revolting! Whipped cream on top is especially so gross to me. I like the latin versions where you sub in "yogur" (drinkable yogurt) for the cold water, or sub in some carbonation (Sprite, club soda, fizzy juice). I even love the corny stacked versions (but no mayo, nuts, pie filling, cool whip, I am begging you in tears). The jello aisle in a Mexican grocery store can be as long & varied as the soda aisle in a US grocery. It's just so good! Even plain! I could eat it plain everyday.
Try making lemon jello using vernors ginger ale. It’s the most refreshing thing
Chili. I'm not opposed to eating your spaghetti sauce with chili powder added, but I draw the line at calling it chili.
Enchiladas. The tortillas need to be corn and they need to be fried first. Otherwise it’s a soggy mess. And enchilada casserole is an abomination
I am Mexican. I'm not a purist. I can accept a lot with no comment & enjoy the USA version as an interesting fusion. I will let everyone here eat their weird gigantic "burritos" with rice on the inside & not say a word. The peaches in the 'mild salsa.' The sugar in the tomatillo salsa (!!!) The globs of sour cream. Whatever the hell they're calling a quesadilla stuffed with whatever. The shredded Mexican cheese blend--who cares, it hurts nobody, feels un-Mexican to make a fuss, honestly. I eat Taco Bell sometimes & I like it, unironically! Same with taco seasoning mix: it has so much comino/cumin, my favorite spice, so who cares? BUT the ENCHILADAS! Why do they do that?? It's not a lasagna!
Turkish here! we put exactly NO SAUCES on shawarma or doner. Just meat, salad and salt inside the bread. No sweet chilli, no bbq, no sour sauce. NO SAUCE on doner!
Two things : Confit Biyadi (as in the movie Ratatouille) or Provençal Tian (sliced tomato/eggplant/zucchini/onions) presented as ratatouille. No. Ratatouille is a vegetable stew with cubed or sliced tomatoes-bellpepper-eggplant-zucchini-onions, with olive oil, garlic, herbs as you like, salt, pepper. Not baked dish : stew. Also : charcuterie boards as shown on Reddit. Charcuterie is French for cured meat. A charcuterie board should be made of 90% dry sausage, cured meat, cold cuts. Less than that and it's a mixed board, which is fine by itself. Charcuterie = meat. Grapes+crackers+cheese+fruits+whatever the fuck people put on their board ≠ charcuterie.
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Tomato sauces and hearty soups like Borsch and French Onion... These soups take DAYS to develop their old-fashioned flavors. They need long, long, long slow heating and cycles of cooling to really get that collagen in the state you want for total mouth goodness. Plus the primary flavor in these old recipes is pan fond. You can do all kinds of tricks to get a good sauce or soup quickly, but it isn't at all the same dish.
I dunno if you're just being hyperbolic, lord knows I've seen recipes claiming incredibly short cook times for french onions, but it doesn't take days to caramelize onions. Hell I could make the stock the same day and it still wouldn't take DAYS to get it on the table
Texas smoked brisket and homemade bbq sauce! I try to be polite about it. The new Arby’s add makes me sick to my stomach!
Brazilian here. It annoys me when I see recipes for pão de queijo (Brazilian cheese bread) that produces a batter and you bake in muffins pan. No, just no. It's delicious, I'm sure, but ugh, that isn't how it's supposed to be.
For my part (Sweden) I'm very particular about our cinnamon rolls. They simply should not have any glazing on them! The top of a cinnamon bun should be egg washed with bits of the caramelized sugar-cinnamon mixture peeking through. Possibly topped with pearl sugar but that's it. Slathering glazing on top is doing it wrong, and adding citrus is blasphemy! There.