The food is all bad. All their vegan options from shops they have e.g. in Ireland are different and for much worse. All Germany has is meat and other animal products imitations - shitty, mind you. It's like they're allergic to vegetables and will explode if they consume more than the absolute minimal intake.
They're the only country I've seen the basic Monster flavour not only still existing, but actually highly stocked. Same for the blue mango one. Those basically didn't exist in Ireland, because one tastes like Shrek's cm, the other like Shrek's mango-flavoured cu.
Germany isn't a real country. Maybe it was at some point, but ended on 3th of October 1990.
They have some other shit like massive racism with no "winning", but the food makes it all too unbearable. They will tell you shit for not speaking perfect German, won't speak to you unless you speak perfect German, continously insist you must learn German even if you already are, but also will not allow people whose grandparents immigrated here be recognized as German and ensure they're excluded, while pretending immigrants and people vaguely immigrant flavoured are refusing to integrate. They will also go out of their way to be assholes to you, completely unprompted, and be surprised if you call people who act like nazis nazis.
I want out.
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Sourdough, pretzels, crusty breads in general... completely different from the flatbreads and soft breads you get elsewhere in the world. But it's an acquired taste just like cheese. I know crusty breads aren't popular in East Asia, and I saw a Twitter thread documenting some anti-cheese sentiment from China lol. That said, pretty much every cuisine has something that foreigners think is weird. Cheese, stinky tofu, aspic... I just meant European desserts in general. Tbh I've barely had German sweets. Maybe you're right about them lol. Idk, every cuisine has good desserts to be fair.
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I mean all of those things only exist because of cool weather, same way that pepper and mangoes and coconuts only exist because of warm weather
It's literally impossible to make aged cheese when the temp is above 60 F (so basically all of India, Southeast Asia, most of Africa. Despite this there are plenty of aged cheeses in North Africa, Turkey, Caucasus, Iran, Central Asia, and the Himalayas, where the weather permits, and of course nobody knows about them because nobody knows anything about Non-Europe
Similar stuff for other fermented food, be it dough milk or cabbage. Kefir for example (not European but Caucasus) doesn't ferment well at high temps. It'll just be dominated by sour lactic acid bacteria
I think European cuisine objectively sucks because Asia's is just light years ahead despite being 100x more disadvantaged. Despite having literally the entire fucking world at their disposal for 400 years, Europeans did not breed a new kind of cow, whereas Japanese people were the ones who thought of breeding Kobe beef cattle, on a crowded island smaller than California.
Everyone else can't be accurately compared because they're at such a high poverty level that a comparable material culture hasn't fluorished in the last 400 years, whereas Europe had 2 continents of free stuff starting from 1492 (without which stuff like vanilla and chocolate and even mousse would've been impossible). But there's still lichens like Kalpasi, commonly used in Tamil Nadu, which also exist all over Northern Europe but were never used in European cuisine for whatever reason.
Anyway, it's abundantly clear that East Asian tastes specifically are just objectively more discriminating and detailed than European ones. You can look at how Korean/Chinese markets care about fruit ripeness (the specialty ripe fruit boxes), freshness (live seafood), how the Japanese invented Wagyu cattle, their higher consumption of mushrooms, the way that Sake and even Shaoxing cooking wine are more complex and delicious than French grape wine, etc. Despite being far poorer in material, their food culture is more developed, to the point where even Korean pastries and Japanese cheeses are outdoing European ones today (there's no European version of Matcha though)
There's also the supertasters test, so this probably applies to Africans as well. And this isn't racial essentialism, there's European supertasters and Asian non-tasters too. It's just the distribution is more towards Asian and African. The people who concocted cheeses like gruyere or parmesan were probably on the supertaster spectrum as well
The British also have a lot of seaweed but rarely use it. In fact the crunchy seaweed they eat with their Chinese food is made of cabbage. Lots of puzzling choices on that island...
I posted a video about this in the food comm. if you live near the coast seaweed it’s really to forage if you go during low tide
yeah it does seem like a lack of curiosity
in general, everyone is obsessed with 1. their own place and 2. europe, but I've noticed far more discriminating knowledge from a few Chinese friends than I have from any European acquaintance. I've heard a non-zero amount of Chinese people actually be able to name intra-India provinces like Gujarat and Kerala (which are the cultural equivalents of European countries), which I've literally never heard a white person do before
hence why I think Asian people are more curious
cheese is good but it comes from south europe and the middle east
pretty much every british cheese is just a copy of something french. Roquefort? Mayo please, that shit's just blue cheese.
their chocolate is trash because most white people are genetically addicted to sugar (it's not racist if it's science). I would recommend Meiji milk chocolate, it's the best I've ever had but expensive
https://i.postimg.cc/3R0dLMB9/image.png
seriously thought I hated milk chocolate until I tried Japanese chocolate. mayos just saturate their shit with whole milk powder until it tastes more cloying than caramel. Even Hershey's is unironically better than European milk chocolate.
Salzige Heringe! Jahnke Salz-Lakritz! It's a bit of an acquired taste though.