betiko wrote:Well we re not the only ones to use herbs and onions as far as i know, and i don t even know what roux is even after googling it.
Huh? Maybe I've never eaten French food in that case. 4/5 French recipes you see here involve a roux. It's basically flour sauteed in butter. You use it in sauces, stews, soups, gravy, etc. to thicken and flavor it.
betiko wrote: Seriously, it has absolutely nothing to do with french food. Cajun are french descendants but have a culture of their own. Food in quebec has nothing to do with french or cajun food either. It s like saying british & american food are similar.
I don't see much of a stretch there personally, a lot of American food is shared with England, and you can defiantly draw certain connections to cooking techniques; for example Brits have Meat Pies, we have Pot Pies. But I see what you're saying, so I won't argue with you. My apologies.
/ wrote:Personally I don't care that much for Cajun food; It's basically French food with even more mysterious meat and a bucket of hot sauce, but it seems to be one of the more raved about things to make these days.
Cajun food has 0% in common with french food.
Other than this, like most threads about food with american people in it, it s all about junk food. No wonder you are the most obese people on earth.
Maybe not Parisian food, but it's rather similar to some provincial dishes; lots of herbs, onions, and roux. I don't hate it or anything, it's just a bit too intense for me.
Well we re not the only ones to use herbs and onions as far as i know, and i don t even know what roux is even after googling it.
Roux is "a cooking mixture of wheat flour and fat." If one wants a chicken roux, then the fat would be of chicken. Roux is for soups, or for making richer sauces. Roux usually is sold as a powder, but one can attain a similar effect by boiling down the bones of a chicken for a long time (there be juices in teh bones).
betiko wrote:Seriously, it has absolutely nothing to do with french food. Cajun are french descendants but have a culture of their own. Food in quebec has nothing to do with french or cajun food either. It s like saying british & american food are similar.
I know cajun and French food aren't similar. Can't say much about Quebec food.
Does your national cuisine have a sauciere? If not, you are worthless in comparison to French cuisine. Me and an army of saucieres will invade your pathetic country.
Im kind of a food Luddite. When my grandmother made me traditional "potato dumplings" I told her that potatoes aren't German, and neither is the Sudetenland, so she isn't either.
notyou2 wrote:French fries, cheese curds, and gravy......mmmm
Poutine is absolutely incredibly awesome. I love poutine. Simply love it. Want some right now. Who wants to bring me poutine? (you have to travel to Ohio though - I'm near Cleveland)
Bollocks.
Take a boat to Toronto. I'm certain you can find a good poutine in Toronto. I must say that bad poutine SUCKS.
Erm, wrong great lake....nevermind.
I've been to Toronto, and had (what I thought was) excellent poutine there. Ever go to Smokes? I thought their poutine was great.
Bollocks.
Yea, it ran the local poutine out of my college town. Taters from hell.
betiko wrote: Well we re not the only ones to use herbs and onions as far as i know, and i don t even know what roux is even after googling it. Seriously, it has absolutely nothing to do with french food. Cajun are french descendants but have a culture of their own. Food in quebec has nothing to do with french or cajun food either. It s like saying british & american food are similar.
/ wrote:Personally I don't care that much for Cajun food; It's basically French food with even more mysterious meat and a bucket of hot sauce, but it seems to be one of the more raved about things to make these days.
Cajun food has 0% in common with french food.
Other than this, like most threads about food with american people in it, it s all about junk food. No wonder you are the most obese people on earth.
Maybe not Parisian food, but it's rather similar to some provincial dishes; lots of herbs, onions, and roux. I don't hate it or anything, it's just a bit too intense for me.
Well we re not the only ones to use herbs and onions as far as i know, and i don t even know what roux is even after googling it.
Roux is "a cooking mixture of wheat flour and fat." If one wants a chicken roux, then the fat would be of chicken. Roux is for soups, or for making richer sauces. Roux usually is sold as a powder, but one can attain a similar effect by boiling down the bones of a chicken for a long time (there be juices in teh bones).
Correct! Roux is commonly confused with simple bechamel, which is a white sauce made up from a roux. I do a bit of cooking myself, and sauces (without training) was probably the hardest thing to learn to perfect by myself.
Per the question of the OP, I echo sentiments about the hype of bacon. I've never been a fan: too salty. It's possible that I've never had properly prepared bacon, but either way, I'm usually a lighter eater (not the meat n' potatoes kind of guy).
rdsrds2120 wrote:Correct! Roux is commonly confused with simple bechamel, which is a white sauce made up from a roux. I do a bit of cooking myself, and sauces (without training) was probably the hardest thing to learn to perfect by myself.
Per the question of the OP, I echo sentiments about the hype of bacon. I've never been a fan: too salty. It's possible that I've never had properly prepared bacon, but either way, I'm usually a lighter eater (not the meat n' potatoes kind of guy).
BMO
Is the bacon-thing like an american hype? I usually never hear people talking about bacon. People here prefer to hype mussels, which personally I find aweful.
rdsrds2120 wrote:Correct! Roux is commonly confused with simple bechamel, which is a white sauce made up from a roux. I do a bit of cooking myself, and sauces (without training) was probably the hardest thing to learn to perfect by myself.
Per the question of the OP, I echo sentiments about the hype of bacon. I've never been a fan: too salty. It's possible that I've never had properly prepared bacon, but either way, I'm usually a lighter eater (not the meat n' potatoes kind of guy).
BMO
Is the bacon-thing like an american hype? I usually never hear people talking about bacon. People here prefer to hype mussels, which personally I find aweful.
Must be! For a while, I could hardly go a day without someone making a joke or pointing out that bacon was some ambrosia of meat.
Because I dislike Toronto? It is an asphalt concrete city with no panache. Montreal has WAY more style, as does NYC. I'm sure Detroit has more spirit, but when I was in Windsor it was kind of boring except for the strip bars.
If you think Detroit has more spirit than Toronto, you are senile!
Anyway, food is pretty different from one region to another inside a given country. In my region food is mediteranean and is very close to italian food. The pole is biaised anyways cause french and italian have some of the best foods in the world (just look at 5 star restaurants around the world). Only correct answer here is kittens. It doesn't taste that great.
/ wrote:Personally I don't care that much for Cajun food; It's basically French food with even more mysterious meat and a bucket of hot sauce, but it seems to be one of the more raved about things to make these days.
Cajun food has 0% in common with french food.
Other than this, like most threads about food with american people in it, it s all about junk food. No wonder you are the most obese people on earth.
Maybe not Parisian food, but it's rather similar to some provincial dishes; lots of herbs, onions, and roux. I don't hate it or anything, it's just a bit too intense for me.
Well we re not the only ones to use herbs and onions as far as i know, and i don t even know what roux is even after googling it.
Roux is "a cooking mixture of wheat flour and fat." If one wants a chicken roux, then the fat would be of chicken. Roux is for soups, or for making richer sauces. Roux usually is sold as a powder, but one can attain a similar effect by boiling down the bones of a chicken for a long time (there be juices in teh bones).
Correct! Roux is commonly confused with simple bechamel, which is a white sauce made up from a roux. I do a bit of cooking myself, and sauces (without training) was probably the hardest thing to learn to perfect by myself.
Per the question of the OP, I echo sentiments about the hype of bacon. I've never been a fan: too salty. It's possible that I've never had properly prepared bacon, but either way, I'm usually a lighter eater (not the meat n' potatoes kind of guy).
BMO
I can send you some sauce textbooks on sauce-making if you want. If still needing help, I will train.
One rule though: we don't do "Alfredo". Douglas Fairbanks, Jr., may have been good with the academy, but he has a poor taste for what qualifies as cuisine.
waauw wrote:Is the bacon-thing like an american hype? I usually never hear people talking about bacon. People here prefer to hype mussels, which personally I find aweful.
Here's my take on the bacon thing: It's nerdy types compensating lack of machismo by eating/raving about something that's supposedly not good for you. Smoking cigarettes is much too terrifying so moderate bacon consumption it is.
waauw wrote:Is the bacon-thing like an american hype? I usually never hear people talking about bacon. People here prefer to hype mussels, which personally I find aweful.
Here's my take on the bacon thing: It's nerdy types compensating lack of machismo by eating/raving about something that's supposedly not good for you. Smoking cigarettes is much too terrifying so moderate bacon consumption it is.
Bacon's not that bad for you. It's really the salt that's the worst.
waauw wrote:Is the bacon-thing like an american hype? I usually never hear people talking about bacon. People here prefer to hype mussels, which personally I find aweful.
Here's my take on the bacon thing: It's nerdy types compensating lack of machismo by eating/raving about something that's supposedly not good for you. Smoking cigarettes is much too terrifying so moderate bacon consumption it is.
Bacon's not that bad for you. It's really the salt that's the worst.
Right, that's just why the nerds chose it; it's bad for them just not so bad as to really endanger their pasty white bottoms.
Well bacon is made of mostly fat around the pig's belly. Pigs are infamous for eating pretty much anything, the only animal worse as far as I'm aware are goats. Fat without toxins in it in large amounts is bad for your liver and probably some other organs in the, "filter out things bad for you" role. It will physically gather in your arteries restricting blood flow until in some cases you have a stroke or cardiac arrest but..
Italian food is the best, french, mexican, thai, oriental, indian, even some great german dishes, austrian sweets, hungarian goulash,
southafrican antilope, new zealand lamb, Argentinian Beef, spanish, portuguese, ......
its a great world , and great food for everybodys taste, dont forget greek food, turkish food, libanese, maroccan....
all this kings and emperors had great chefs, but without the italians there would have been never a french food revolution
in my opinion no food is overrated, since in every country u will find a dish or two which suits your taste. but italy is my favourite, i can find 1000 dishes there from different regions, and i love the italian culture, the big family oriented style.
and i ve had great food in the states, be it New York, Los Angeles, Alaska, East Coast , or a nice key lime pie in Key West... would have loved to enjoy a nice Steak in Texas-but never been there great Oysters in Canada and in particular the nice Seafood i had in Canada and USA
u dont find Boston Clam Chowder in Germany
Wein, Weib und Gesang is a old saying ( wine, woman, and singing) which proves that we humans love enjoying ourselves alot but the future will be different some day, this world will have 9 billion inhabitants, and the quality of food has gone down dramatically, the nutritients in food have changed, a nice green salad, good to look at it, but full of chemicals and toxines, fruit doesnt taste as good as it used to be, cant remember the last time i had a tasty watermelon like i remember from my childhood, fresh picked at the farm of my grandpa
in future we will be discussing, cockroach soups and cockroach pies and more insects, definately not food in pills, that want work
I used to roll the daizz Feel the fear in my enemy´s eyes Listen as the crowd would sing: Long live the Army Of Kings !
1) Toronto is a great city, just not as great as the people who live there sometimes seem to think (which is why it gets so much hate from other Canadians)
2) To make Cajun: take French, marinate it in Canada for a while, and then cook it up in the deep south of the USA for a few hundred years
If something is "trendy" there's generally a psychology behind it, however subtle. Open your eyes, bro.
"Trend" denotes a temporary fad, something on the surface of popular opinion that passes quickly. Cured meats have been a staple food for many cultures for thousands of years.
If something is "trendy" there's generally a psychology behind it, however subtle. Open your eyes, bro.
"Trend" denotes a temporary fad, something on the surface of popular opinion that passes quickly. Cured meats have been a staple food for many cultures for thousands of years.
And I already stated my opinion of bacon earlier.
-TG
Lol, get out of my ass TG you filthy bacon-munching swine. The big deal made over bacon as of late in the "nerdy" scene is certainly a fad. Most cured meats have been historically treated equally, bacon not being raised up on a pedestal. Bacon just happens to be particularly fatty/salty, hence my deduction.
/ wrote:Personally I don't care that much for Cajun food; It's basically French food with even more mysterious meat and a bucket of hot sauce, but it seems to be one of the more raved about things to make these days.
Cajun food has 0% in common with french food.
WRONG. Cajun food is exactly what French food would taste like in a disaster film in which a ship carrying 10 million alligators ran aground in Gascony and, at the same time, every 15 year old in France got pregnant, and everyone else lost all their teeth.
Also, I agree with FT on bacon.
Pack Rat wrote:if it quacks like a duck and walk like a duck, it's still fascism
