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@Yanagisawa, the 3 looks like... like, something... interesting. Yeah.
I never understood the love of some people for ultra sophisticated "food". Makes me gag.
While I'm at it, if some of the people who works on French TV see this, STOP WITH ALL YOUR CUISINE-RELATED TV SHOWS, MasterChef, qui sera le prochain grand pâtissier, le meilleur bistro de France, le meilleur restaurant de France, cauchemar en cuisine, Norbert & Jean, un dîner presque parfait etc.... STOP.
The cuisine of a country is not what is on the menu in 5-star restaurants. It is what people eat at home gathered around the dinner table every night. Very few travelers ever get an opportunity to sample that.
In Spain you have that oppotunity because there are hundreds of restaurants offering menus, composed basically by what people eat at home. The problem is that, as in any country, there are many that are bad and a few are good. There are many "set menus" with prices starting at 10 euros that are good...but you have to know them.
American Cuisine is very good, New England, Cajun, Southern, meats, pastry, soul food, western....Finding a restaurant of good American cuisine is very difficult, some are very expensive and some, as some BBQ places in a corner in a ghetto. They have better produce in many counts, best meats, fish....fish is becoming a luxury here...and a wealth of things.
But instead of promoting their own food, they go for foreign food brought by immigrants during the last century or so. Also industrialised food. It seems that people that study their own food are "weirdos", a minority...they'd rather import some foreign chef that is the laughingstock everywhere else..pr they pay attention to some gurus that are just clowns.
The only difference between American food and European food is that Americans are in the future. In 30 years, no Spanish kid will eat morcillas, lengua, fabada, etc...just precooked industrial food.
@Yanagisawa, the 3 looks like... like, something... interesting. Yeah.
I never understood the love of some people for ultra sophisticated "food". Makes me gag.
While I'm at it, if some of the people who works on French TV see this, STOP WITH ALL YOUR CUISINE-RELATED TV SHOWS, MasterChef, qui sera le prochain grand pâtissier, le meilleur bistro de France, le meilleur restaurant de France, cauchemar en cuisine, Norbert & Jean, un dîner presque parfait etc.... STOP.
Thank you.
In Italy is the same: cuisine shows everywhere.
What I find most irritating is how they use English term (pastry, pastry blogger, food blogger, chef master, cook-aid etc) when talking of cuisine, cuisine for God's sakes in Italy.
Tell me in which post I mentioned Finns before you jumped up.
You do have inferiority complex towards fancy foods. And you should.
Thanks for sharing! Those foods are exactly what we should enjoy!
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Ariete, which one do you think you will enjoy most?
5.
Those dishes that you show on top (as good as they look,) are for warmer climates.
But in colder climates they will simply not do and stew will look much more attractive after the long freezing day.
P.S. Ariete, I am still trying to figure out what that "poop" food is made of - what it's all about?
Rye flour, malted rye, molass, syrup and orange zest. It's a food eaten on Easter. Probably Jewish or Persian in origin.
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