The FDA USDA bans all food containing lungs on the grounds that stomach acid or other fluids might enter the lungs during slaughter. Nevermind the fact that the Scots have never had that be a problem with traditional haggis (which includes sheep lungs).
But yeah our regulations are absolute crap compared to European ones, and you can tell by comparing the number of chemicals on American versus European packaging.
Interestingly enough american hagis uses stomach as a substitute for lungs. Wich i guess does not come in contact with stomach acids.
But you are correct that there is a ban on lungs for human consumption. So american haggis is not real haggis. Also no lamb lung soup for yanks eaither.
Marketing makes ppl think French food is amazing. The bread is killer, the meat is good, cheese is great. Went to restaurants in Lyon and had Ranch food, whose name I can't recall. And It was great, sweet breads, river pike, and inteston, all family style. But that was only one restaurant, everywhere else was bad or just meh.
Aged cheeses are common throughout the Caucasus and Middle East, as is bread. Sausages are made practically everywhere. Truffles are found throughout the Middle East and China, just not the specific European kind.
France is just an extension of Mediterranean cooking, maybe with milder flavors due to the climate.
most French/South European things aren't unique to Europe but rather pan-Mediterranean, and if you subtract them from the equation there's literally nothing that defines European cuisine. Other than lingonberries
A famous French dish is just "Chicken cooked in wine".
That's it. That's the whole thing. I think "French Cuisine" only became a thing in the US because US Anglos had literally the worst food culture in the world, consisting entirely of various kinds of baked biscuits and tinned formaldehyde laden beef up until like the 1960s.
Lyon has plenty good restaurants, fancy and not fancy. The countryside around it is some of the tastiest in the whole country. You admit it was very good. You made bad choices otherwise, not Lyon's fault.
French food culture is just alcoholism, they’re just better at marketing than most of Europe when it comes to food and they’ve built a fake reputation of being fancy
Outside of Southern Europe, the Balkans, and France literally all European food culture is just different forms of alcoholism.
I like hagis. But i hear yanks baned it in their country for some reason.
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I mean, unless we’re talking about the vcjd scare in the 90s, although us food might have been less healthy even then
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The
FDAUSDA bans all food containing lungs on the grounds that stomach acid or other fluids might enter the lungs during slaughter. Nevermind the fact that the Scots have never had that be a problem with traditional haggis (which includes sheep lungs).But yeah our regulations are absolute crap compared to European ones, and you can tell by comparing the number of chemicals on American versus European packaging.
Interestingly enough american hagis uses stomach as a substitute for lungs. Wich i guess does not come in contact with stomach acids.
But you are correct that there is a ban on lungs for human consumption. So american haggis is not real haggis. Also no lamb lung soup for yanks eaither.
Excluding France from that is a bold move
Explain
Marketing makes ppl think French food is amazing. The bread is killer, the meat is good, cheese is great. Went to restaurants in Lyon and had Ranch food, whose name I can't recall. And It was great, sweet breads, river pike, and inteston, all family style. But that was only one restaurant, everywhere else was bad or just meh.
I think they mean formal style French cuisine, which is pretty good if not particularly representative of what the French eat from day to day.
There's formal style cuisines in basically every place that had large civilizations. Huaiyang cuisine, also just Peking Duck are examples
Sohan Papdi is basically Marathi (Indian) cotton candy made before cotton candy was invented
Aged cheeses are common throughout the Caucasus and Middle East, as is bread. Sausages are made practically everywhere. Truffles are found throughout the Middle East and China, just not the specific European kind.
France is just an extension of Mediterranean cooking, maybe with milder flavors due to the climate.
most French/South European things aren't unique to Europe but rather pan-Mediterranean, and if you subtract them from the equation there's literally nothing that defines European cuisine. Other than lingonberries
Mediterranean food is great though. Thus so is the French-specific incarnation of it as you say
A famous French dish is just "Chicken cooked in wine".
That's it. That's the whole thing. I think "French Cuisine" only became a thing in the US because US Anglos had literally the worst food culture in the world, consisting entirely of various kinds of baked biscuits and tinned formaldehyde laden beef up until like the 1960s.
Coq au vin is very good made right. And one dish of many. What about all the pastry. This is a dumb reddit take
Lyon has plenty good restaurants, fancy and not fancy. The countryside around it is some of the tastiest in the whole country. You admit it was very good. You made bad choices otherwise, not Lyon's fault.
French food culture is just alcoholism, they’re just better at marketing than most of Europe when it comes to food and they’ve built a fake reputation of being fancy
Disagree