Shitting on Malaysian and Singaporean cuisine
Thinking French cuisine is somehow worse than the garbage the British call food
Imagine being this mentally colonized.
Shitting on Malaysian and Singaporean cuisine
Thinking French cuisine is somehow worse than the garbage the British call food
Imagine being this mentally colonized.
I kind of assume it's because Americanized Italian food is probably some of the best food the average American has come across (from a
background), that covers at least some of the flavor bases food needs to hit: it's rich, full of garlic so it has an actual flavor to it, and includes both sweet and acidic flavors from the tomato sauce. Meanwhile french food has a reputation for weird shit like frogs and snails and raw meat, not to mention pretentious trash like fish eggs (which are fucking awful, even if they weren't also a disgusting symbol of bourgeois and aristocratic conspicuous consumption) and foie gras and British food has a reputation for being a bunch of flavorless mushy things.
Also Italian meatballs are just kofta with too much fennel, and as a result can actually be decent if not as good as proper kofta.
Fish eggs are good(you can just buy the non bougie stuff in grocery stores here) but yes.
I've had several types of roe before, and they're just nearly flavorless, textureless jelly with just a hint of an unpleasant fishy taste. Maybe they're not actively disgusting, but they're not good and they certainly don't contribute anything to any dish that couldn't be gotten in cheaper and more palatable forms elsewhere. Like I bet I could get 99% of their impact with fish sauce and corn starch, I just really, really wouldn't want to ever do that.
I assume roe is pretty regional but the stuff I usually see around here is a lot firmer than the fancy roe you get in restaurants, has a kind of "pop" texture to it(as unpleasant as that might sound just described.)
As for the taste idk, its salty fish taste, wont be for everyone. You can usually get tiny jars of it here for less than the average fish sauce(excluding maybe worchestershire sauce.)
French food isn't that different from British, just has a bit more seasoning. 90% of French dishes are: brown some meat, deglaze, add some spices, eat with bread or potatoes or soup. The bread is better, the soup is better, but we're comparing like... unseasoned bean water to slightly seasoned bean water.
Brown with lighter brown and green on the side.
Fish eggs are awsome what are you talking about? And are not necessarily expensive. When i lived in the coast some fishermen would somtimes trow it away.
And horse. Don't forget horse. 🐎