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Sometimes, when a dish is local and doesn't travel, those locals have got to ask themselves why it's not traveling. --Richard Ayoade
by stephc_int13 5y ago
Sometimes, when a dish is local and doesn't travel, those locals have got to ask themselves why it's not traveling.
--Richard Ayoade
- Udik 5y agoThis actually travels. By itself.
- eplanit 5y agoRelated: My theory is that all of Scottish cuisine is based on a dare. Mike Myers
- carlob 5y agoScottish cuisine is pretty good, maybe you meant English...
- ThePowerOfFuet 5y ago¿Por qué no los dos?
- kergonath 5y agoEnglish cuisine tends to be a bit bland in comparison. No need for dares.
- kumarjsingh6 5y agoI prefer english food, like pizza or chinese
- kergonath 5y agoOr curry!
- corty 5y agoScottish cuisine is quite good and not at all daring. Things are basically the same as rural french or german cuisine, e.g. haggis and black pudding are very similar to weisser/roter Pressack, Leberwurst or boudin noir. That they usually use sheep instead of pigs doesn't make a whole lot of difference. Most fish dishes are quite common in the rest of the world as well. While I'm not very partial to filled fish heads, those are imho the only thing that stands out a little. I guess Americans are just generally squeamish when it comes to food. ;)
- technothrasher 5y agoMy fellow Americans definitely aren't, for the most part, particularly adventurous about food. I'm game for pretty much everything, personally. I didn't care for haggis, but I mostly objected to the oatmeal flavor and texture, rather than the animal innards. Although I do like black pudding. I suppose the oatmeal percentages are different. > sheep instead of pigs doesn't make a whole lot of difference. Oh it sure as heck does to me. Pig in all forms is heavenly. Sheep is almost always way too gamey for me, although I did have some killer lamb chops in South Africa once. But the flavor of the meat and dairy products reminds me of the smell of the sweat from the various goats I grew up with. No thank you.
- wirrbel 5y ago> reminds me of the smell of the sweat from the various goats I grew up with. No thank you. without that being added, you really sounded like a sensitive plant. I recently brought some lamb chops to a barbecue at friend's (Its the only meat my little daughter wants to eat) and my friends had a try and also seconds. They were somewhat surprised they like it.
- deleted 5y ago[deleted]
- mc32 5y agoSome reality TV-host recently got in some controversy for using unusual food like these for effect. Personally, I don't care if people don't like a food or poke fun at a dish I'm familiar with. But some people get sensitive about cuisine even if they themselves don't like those dishes because they take it as a personal affront.
- stephc_int13 5y agoAs a typical French, happily eating snails, frogs and strong cheese, I find it a bit silly to take offence.
- porlune 5y agodo you have any advice on eating snails?
- stephc_int13 5y agoYes, go to a good restaurant, the proper recipe is taking forever (days).
- fishmaster 5y agoYes: don't.
- contriban 5y agoEat them in southern Italy. They’re cheaper and you can actually eat more than 5 in a sitting. They vary from 1cm to 2.5cm in size, and you can have a dishful of them. My grandma used to cook them in the summer with tomatoes and onions in a little clear soup. In Apulia you might find Municeddhe, which are just cooked with oil and butter and maybe herbs (as far as I know). They’re amazing.
- tomcooks 5y agoThis is cross cultural among med countries, in Spain for example you have them served as drinking snacks
- davidw 5y agoI once did some not very serious google-based statistics to look at the number of immigrants vs the number of restaurants of that type. I used Italy, where I lived at the time, because it was easy to get the immigration stats and because most immigration is pretty recent. There are, for instance, a lot of Filipinos living and working in Italy, but not many restaurants. There are a ton of "Japanese" restaurants, but not very many immigrants.
- contriban 5y agoYou used the perfect example. Filipino cuisine is not popular anywhere in the world even if Filipinos emigrate in large numbers. Is it possible that more Chinese people emigrated and opened shops whereas most Filipinos worked as employees or nurses? Could that have been the reason why? Maybe Filipino food doesn’t look as good as, say, Thai? Vietnamese? Japanese especially? I’m looking for answers.
- bombcar 5y agoPopular versions of food may not be more than “inspired” by the original localities dishes. I also wonder if it has to do with segregation when arriving - if the Chinese on the railroad had to cook their own food it would be different than if they just ate whatever everyone else was eating.
- vnorilo 5y agoI believe Thailand has methodically promoted its cuisine abroad as a way to garner cultural soft power. I, for one, do not mind in the least! Welcome our new larb moo overlords.
- gregsadetsky 5y agoInteresting article on the topic of Thailand's culinary diplomacy: https://www.vice.com/en/article/paxadz/the-surprising-reason-that-there-are-so-many-thai-restaurants-in-america https://www.vice.com/en/article/paxadz/the-surprising-reason...
- 5y ago
- peoplefromibiza 5y agoThe reason in this case is that casu martzu can only be made in Sardinia and it's almost impossible to preserve the maggots alive if enclosed in a container for distant transport.
- gambiting 5y agoI've seen it in Sweden in Malmö at the Disgusting Food Museum(really worth vising btw!) - it had live maggots in and everything. Apparently it's not allowed to be sold there at all though. They also had other food items which they got for the museum but which aren't allowed for sale in the EU - like the Brazilian fried guinea pigs.
- peoplefromibiza 5y agoI visit Sardinia almost every year since I was a teenager, and I've eaten casu martzu many times. Once you get past the maggots (which I hate) it's actually a very good pecorino cheese (my favourite is Roman pecorino cheese, but being from Rome I am biased) It's illegal because it is considered potentially dangerous, but its dangerousness has never been proved, of course it's safer to simply prohibit it, it's quite popular in Sardinia, but not many even on the island eat it and in Sardinia people keep making it anyway, so I think it was the right decision. Someone feeling sick after eating it in France would be very bad PR for such a small, local, traditional food. I know of people that went to Sardinia only to taste it, exporting it doesn't make much sense both economically and beaurocracy wise.
- gpderetta 5y agoAs someone born and raised in Sardinia I have never eaten it and I hope I never will ( but other Sardinian chesses are quite good indeed). Of all my friends, I think only one has ever eaten it, mostly as a dare. Sometimes I think they keep making it just for the tourists.
- gambiting 5y agoWhat is it with Sardinia and weird cheeses btw? Su Callu is another one that I don't really have any interest in trying, at least this description makes it sound....super unappealing. https://adobe.ly/3gGu56r https://adobe.ly/3gGu56r
- oDot 5y agoVideo source: https://www.youtube.com/watch?v=_EvZNTvPR8Q https://www.youtube.com/watch?v=_EvZNTvPR8Q Context from 8:40