Why Food from Eastern Europe hasnt been Mainstream as Western European cuisine? (Chinese, Hungary)

[Zimogor]

Originally Posted by elnina

Of course Mayo is not the same in every country.
My favorite is Kewpie. So much better than anything else from US food stores.
I can't stand the awful smell and taste of soybean oil in US mayo. Too much sugar too.

And I too sometimes mix mayo with sour cream, but that mostly to cut on calories. Works great on salads that are seasoned anyway.
For a sandwich or French fries, I just use plain Kewpie.

Mayonnaise in EU taste different than in the US, because the EU actually regulates what can go into products and still bear the name of the product, unlike the US - specifying what types of oil and how much egg must be in the product or else it can’t be called mayonnaise.
(Some are made with a touch of mustard and bit more vinegar for more bold taste.)
In addition, consumers in Europe are far more discerning about what they will and will not purchase.

If you don't like store-bought mayonnaise, then there is nothing easier to make mayonnaise yourself.

[509]

Originally Posted by Threestep2

It is pretty simple - Poland is not a US State.

They are part of NATO now!!!! Doesn't that make the a state of the US??

[orbiter]

Originally Posted by erasure

That's Russia.

"Kolbasnik" - i.e. literally the person who makes sausages ( kolbasa))

All the while I thought I had Polish sausages. LOL
Google "Pillers Kolbassa" for the images.
Pillers are in Ontario, but we can get them here in BC.

[saibot]

Originally Posted by Zimogor

If you don't like store-bought mayonnaise, then there is nothing easier to make mayonnaise yourself.

That's right! You can choose the type of oil you like, the grade of eggs you prefer, and the seasonings. I always make our mayonnaise; haven't bought any for decades.

[limasol920]

YORKTOWNGAL : I am so proud of being Polish. I am an American with EASTERN EUROPEAN polish roots. I know a lot about EASTERN EUROPE where my Polish homeland is!

ACTUAL POLISH PEOPLE: This American broad calls me Eastern European one more time and I'll throw my computer out the window! WE'RE CENTRAL EUROPEANS!

[NJ Brazen_3133]

Originally Posted by Threestep2

Name something Ukrainian that stands out.

Borscht

[NJ Brazen_3133]

Eastern Euro cuisine is hardy, and not very flashy.

Some famous dishes like Beef Stroganov, and Chicken Kiev were made by french cooks in the employ of Russian aristocracy.

[Greysholic]

Western European food isn't exactly all that loved. It's really just Italian and French, occasionally Greek.

[easthome]

Originally Posted by orbiter

I check out the recipe online. It seems the modern version of Oliver/Russian salad is dressed in common mayonnaise - "and only faintly resembles Olivier's original creation. "

The original dressing, "was a jealously guarded secret."
"the original recipe contained “mogul sauce” a.k.a. “kabul sauce” (along the lines of Worcestershire sauce), manufactured by John Burgess & Son (the brand he reputedly used) and Crosse & Blackwell. "
https://www.thefooddictator.com/hirs...2%D1%8C%D0%B5/

If "mayonnaise" is French, John Burgess's Mogul Sauce is English, Russian's version of a dressing should be interesting.

Its my understanding that mayonnaise originated in Mahon (hence the sauces name) on the Spanish island of Majorca?

[orbiter]

Originally Posted by easthome

Its my understanding that mayonnaise originated in Mahon (hence the sauces name) on the Spanish island of Majorca?

Salsa mahonesa.
The chef of the French Duke improvised in his kitchen in Spain.
Spanish cuisine is underated, while the French excells in marketting.