B.T.; I agree whole heartedly. There is amazing food to be had in North America. I live along the shores of Lake Superior, and I invite anyone to make a better dish than pan-fried, wild, speckled trout from the streams emptying into that pristine lake. We also have world class cheddars from Ontario, Vermont, and Wisconsin. There are cullinary treats available to us that no one else in the world makes, such as baked beans, or a perfectly prepared New England boiled dinner.
And yes, though France is home to the mother sauces, I'm sure that there are those people in France who make fantastic foods everyday, and those that can hardly boil water, just as it is here.
I have traveled the Pacific and been treated to wonderful foods that can't be duplicated on American soil, things like the buffet table at a Phillipino resort that I had unique opportunity to experience. It was a once in a lifetime feast. I had wonderful Polynesian food in Hawaii. And the sidewalk stir-fries in Hong Kong were amazing. I didn't care for the pungeant sauces and raw seafood meals in Korea, but enjoyed the simple foods in the Perth Australian homes I had the chance to visit.
Are they better than the food available to me here, no way. They are just different. Of course there is wonderful cuisine in other contries. Of course there are places that make better chutneys, or better curry dishes, or better seafood. It's what they grew up with, learned how to prepare with recipes that have been used and improved upon for centuries. But I challenge anyone to make a better batch of corn-on-the-cob, or barbecued turkey cooked on a Webber Kettle than can be found at my house. And I happen to like my spaghetti sauce the way I make it. That's why I make it the way I do. There are those in my family who say it has too much oregano, or is too sweet. But that's ok. They can make their sauce the way they like it.
The attention and care given to food preperation in this country is second to none. And after all, how could anyone say that a batch of Goodweed's world famous pancakes with a good sage breakfast sausage and real maple syrup isn't a scrumptious breakfast?
And yes, I do consider myself a very good cook. But I know people who are far better, and far worse. I would say that there is no "best way", only that there is a best way for the person eating the food.
And sometimes, just sometimes, a good hot dog, roasted in an open campfire, while camping with a group of good freinds and family, will taste better than the finest champaigne and French cuisine. Throw in a couple of marshmallows, and some Hershey bars & graham crackers, and you're making great memories and good times.
Seeeeeya; Goodweed of the North
