every American "fusion"* restaurant, say Korean-Mexican bbq, is actually a three way Korean-Mexican-American. This becomes apparent when you visit another country, say India, and you notice that their Chinese food is actually Chinese-Indian food. Anyway I wouldn't be surprised to see a three-way fusion in another country
* not the suburban "fusion" orange chicken factories where they serve generic "Asian" food
Pizza hut used to be a lot fancier in the US, too. it was never fine dining but you used to be able to go to a Pizza Hut or Domino's or a dozen others and sit down at a table and have your pizza brought out to you.
In Vietnam, there are places doing a repatriated version of Vietcajun soul food made by Vietnamese immigrants in the American South. That probably counts because of all the French influence.
If there’s one trait that is relatively consistent across all styles of American cuisine is that we like things to be heavily sauced. Americans do not appreciate dry food the way they do in some other places. American Snack food notwithstanding of course.
True but I guess more specifically what I mean is that “too much sauce” is rarely a culinary sin American cuisines the way it can be in traditions like French, Japanese, or Italian.
Japanese curry wouldn’t exist without Indian curry, but its a different experience entirely. Its mildness and use is more like gravy than an Indian curry.
How are dipping sauces not sauces? And many of them are on top of food as served, not dipped. Look at a picture of okonimayaki or katsu and tell me that's not a sauce.
Also, I would definitely not say they're central to Japanese food, but the way you put your first comment, you seemed to not know they existed at all.
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every American "fusion"* restaurant, say Korean-Mexican bbq, is actually a three way Korean-Mexican-American. This becomes apparent when you visit another country, say India, and you notice that their Chinese food is actually Chinese-Indian food. Anyway I wouldn't be surprised to see a three-way fusion in another country
* not the suburban "fusion" orange chicken factories where they serve generic "Asian" food
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Pizza hut used to be a lot fancier in the US, too. it was never fine dining but you used to be able to go to a Pizza Hut or Domino's or a dozen others and sit down at a table and have your pizza brought out to you.
Oh yeah forgot about fast food. Subway has the aloo patty in the US now. Same with KFC in India, I knew a girl who went there on special occasions.
In Vietnam, there are places doing a repatriated version of Vietcajun soul food made by Vietnamese immigrants in the American South. That probably counts because of all the French influence.
Yep, foods get changed when crossing between cultures to be more appealing to the next culture.
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If there’s one trait that is relatively consistent across all styles of American cuisine is that we like things to be heavily sauced. Americans do not appreciate dry food the way they do in some other places. American Snack food notwithstanding of course.
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Am American, favorite food is sauce
French cuisine is almost entirely based on sauces.
True but I guess more specifically what I mean is that “too much sauce” is rarely a culinary sin American cuisines the way it can be in traditions like French, Japanese, or Italian.
Japanese uses sauces? Huh. I didn't know that, and I'm someone who likes Japanese food quite a bit.
What did you think soy, ponzu, mirin, warishita, or curry sauces were?
Dipping sauces. And curry is Indian. Hardly central to the cuisine like sauces are to French food.
Japanese curry wouldn’t exist without Indian curry, but its a different experience entirely. Its mildness and use is more like gravy than an Indian curry.
How are dipping sauces not sauces? And many of them are on top of food as served, not dipped. Look at a picture of okonimayaki or katsu and tell me that's not a sauce.
Also, I would definitely not say they're central to Japanese food, but the way you put your first comment, you seemed to not know they existed at all.
Jeez, I said I'm someone who likes Japanese food quite a bit, you think I've never used soy sauce or tentsuyu?
These aren't central to the cuisine like they are in French food. You can't eat anything French without a damn sauce.
the food is a vessel for the sauce
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