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Do you actually go to German restaurants for sauerbraten? I wouldn't order it from a run of the mill restaurant. The actual German restaurants where I've seen it do pickle the meat and use gingersnaps. Have you tried Old Heidelberg or Cypress Nook? There's another one but I can't remember the name right now. It's been a while since we've been to any of them, but I can't believe they've changed that much.
BTW, we pickle the meat for a week when we make it at home.
I don't order ethnic dishes at restaurants unless it is a restaurant of that ethnicity. Also, I check reviews on places using Yelp, Trip Advisor, and Google reviews (all 3) before we go to any restaurant. If a place doesn't have a lot of reviews and get at minimum 4 stars, we don't bother going there. Yes, we've still had a few not so great experiences, but it sure cuts down on them than going without first checking.
It probably depends on what you consider screwed up and how you visualize ethnic food. I actually think Italian food can be ruined too often. Honestly good sauce and meat balls are not that easy to make and many restaurants don't do them correctly in my opinion. I am not familiar enough with Indian food or German food to judge good from bad.
My family is way too white and way too middle America for me to have any level of discernment about such matters. I like many different cuisines; I just have to rely on others to let me know what is truly authentic.
It probably depends on what you consider screwed up and how you visualize ethnic food. I actually think Italian food can be ruined too often. Honestly good sauce and meat balls are not that easy to make and many restaurants don't do them correctly in my opinion.
Good sauce, or gravy as my Italian friends call it, is THE key to any good Italian dish, and uses fresh, ripe tomatoes, quality olive oil, and fresh herbs.
ANY canned or jarred sauce does not cut it for a restaurant!
My family is way too white and way too middle America for me to have any level of discernment about such matters. I like many different cuisines; I just have to rely on others to let me know what is truly authentic.
I grew up in a German household, and my father was a chef in NYC, but I cook Chinese, Italian, French, Thai, Cuban, Mexican, and many other cuisines at home.
You just have to make the effort, and go through the trouble to get quality ingredients.
Besides, it's fun! Have family members, especially children, help. And if friends are over, they can just drink wine and be inspired while watching you do your magic in the kitchen!
Poutine! The few places I've found it around Washingtax they've used shredded cheese. I don't know if this is a regional variation or just common ignorance, but true poutines use curd, not shredded.
I mean, I'm not Canadian (farthest I've ever been into Canada is Victoria) and even *I* know that.
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