Pepperhead, sorry to nitpick, isn't "makrut lime", not "Mogul lime"?
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Sorry - I saw that too late to change! I have no idea where I came up with that namePepperhead, sorry to nitpick, isn't "makrut lime", not "Mogul lime"?
“We all come from some ethnic background.” No we don’t. Our ‘ethnicity’ is the product of where we grew up. If you grew up in USA, that’s your only “ethnic background”. If you are an immigrant and speak with a foreign accent, you have mixed ethnicity, but you are an American.We all come from some ethnic background. I have a slovenian, german background, we also have cooks that are polish and italian in the family. My taste buds are happy to have most of those ethnic foods and I also enjoy trying new ethnic specialties. I like chinese and japanese and if the sweet savory peanut sauce is thai, then I like thai too.
If I had to eat no ethnic type flavors, it would be kind of boring to me.
And french fries are not french, french dressing (in the US) is really a type of italian dressing, italian dressing (in the US) isn't really italian, frenched green beans are just a type of cut, .........and the list goes on.
“We all come from some ethnic background.” No we don’t. Our ‘ethnicity’ is the product of where we grew up. If you grew up in USA, that’s your only “ethnic background”. If you are an immigrant and speak with a foreign accent, you have mixed ethnicity, but you are an American.
Fortune Cookies are never served in China (they were invented in LA at a Japanese restaurant).
Eating ‘ethnic’ food never teaches anything about another culture except that they eat something we usually don’t. So what?
My favorite Chinese restaurant I had been going to since I was a child closed. That was my comfort food which saw me through 2 pregnancies when all I could keep down was pizza and Chinese food. Their bare, smooth BBQ rib bones helped my girls teeth. I miss that place. None of the other places have good Chinese food. So I learned how to make my own versions, and they are better than most of the offerings around here.
I was expecting you to say "ketchup" for some reason Americans are often identified by/with ketchup.When my son first moved to China, a few years back, I remember we were asking what he eats, where he shops ... Many way, he says that he occasionally goest to the " American Store". I kinda laughed, cause I've never really heard of an ' American store', since I've always lived here. I asked what kind of stuff do the sell there, and he replied, Mac & Cheese, typical American snacks ( like Doritos, Pringles), American cereals .... It all made sense, but Im used to saying 'Im going to the Asian store, or he Mexican, Indian ...store'.
I was expecting you to say "ketchup" for some reason Americans are often identified by/with ketchup.
thinking about it:
I´ve eaten in France, Germany, Austria, Spain, Greece, Italy, the Czech Republic, Venezuela, Colombia, Ecuador, Mexico... and probably a few other places.
The first thing I look for is local food. I remember in Venice, that world-renowned tourist trap - we shunned the Piazza and wandered off into the winding streets until we found a little Trattoria filled with locals. THAT is where we ate and had a remarkable meal.
In Mexico, we had some chocolate clams in the market - wow and double wow - and then chomped down authentic cochinito pibil and Yucatecan delicacies at La Montejo.
In Quito, I specifically asked for llapingochos for breakfast, much to the delight of the restaurant owners.
I´ve never understood why my mindless compatriots flock to the Costa Brava, and then want tea, roast dinners and fish & chips! What is WRONG with you blokes? Stay at home and go to Scarborough!!
I'm still trying to perfect my Grandma's chicken soup. After all these years, not even close. Still good, just not hers. Maybe it's Po's secret ingredient.
Exploring and experimenting are good. It may not be exact, but I think, as someone here may have said, it's more about the process.
Jonas, maybe you don't know the source of your ingredients, but I know the source of most of my ingredients. Yeah, it's a bit more expensive, but I buy milk that is traceable to which batch from which farm and I know the names of the farms where most of my vegis come from. Most of the meat comes from co-ops, so I know the name of the co-op and that all the farmers are in Quebec.
You might want to relax. Asking tax lady to positively contribute is like asking Clint Eastwood to make a good movie.Did you read my post?
I am pointing out that the ingredients available in 2022 are different to Grandma's heritage era recipes. You may know your source of ingredients, unless your suppliers are heritage farmers, using heritage ingredients and farming practices, the ingredients are not the same as Grandma's heritage era and given a heritage era recipe, subject to failure.
Also, assuming knowing the source of ingredients, natural genetic mutations occur in nature, farmers change fertilizers, the growing season rainfall was inadequate, and so on. The end produce will not be the same as the previous year. Heritage era recipes are simple recipes dependent on the natural taste of the ingredients. The end result will only be known when the meal is cooked and served.
Even professional chefs experience recipe failure.
So instead of posting negative criticism, constructive contribute.
Did you read my post?
I am pointing out that the ingredients available in 2022 are different to Grandma's heritage era recipes. You may know your source of ingredients, unless your suppliers are heritage farmers, using heritage ingredients and farming practices, the ingredients are not the same as Grandma's heritage era and given a heritage era recipe, subject to failure.
Also, assuming knowing the source of ingredients, natural genetic mutations occur in nature, farmers change fertilizers, the growing season rainfall was inadequate, and so on. The end produce will not be the same as the previous year. Heritage era recipes are simple recipes dependent on the natural taste of the ingredients. The end result will only be known when the meal is cooked and served.
Even professional chefs experience recipe failure.
So instead of posting negative criticism, constructive contribute.