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Russian food is underrated, but even the Russians will tell you they prefer Georgian food. Stuff is amazing. Definitely the most underrated food I've ever experienced. In my opinion, all asian foods are vastly overrated,me specially Korean, which I've seen pop up a few times here. Maybe I just know too many Koreans who only ever wanna go out to Korean restaurants and thus I've been overexposed... And also, regional American food is underrated. There are some really innovative food trends coming out of the states these days.
I don't. I've had excellent borscht, but every recipe I've used to make it myself has been subpar and not anywhere near as what Russians cooked for me.
I love all types of food and place Indian, Vietnamese, and many other spicy and complex foods on a high pedestal, but I think that so-called 'bland' foods are underrated and get a lot of undeserved criticism.
Anybody can detect the palate exciting qualities of highly spiced foods, but in bland foods, the subtlety of flavor, quality, and especially the freshness of the raw ingredients is critical.
The problem is there is a lot of poor, flavorless bland foods out there. Cheap mac and cheese, flavorless cuts of factory raised meat, over boiled (or worse, canned) vegetables, etc.
On the other hand fresh garden tomatoes served with nothing but salt, a freshly caught trout cooked with a sprig of rosemary and squeeze of lemon, or a ham from a hog raised on acorns and bast.
Scandinavian and Spanish food, in particular, epitomize the esteemable qualities of 'bland' food.
I don't think they are underrated,
I just think that some cuisines are very overrated.
Just because they are for the "wealthy" doesn't mean is the best.
An example of overrated is lobster,
If you have to dip something in butter to make it taste good.... it ain't good.
Butter, good old fashioned made from cream butter, nothing like it and nothing will take it's place in our kitchen.
Mexican butter! It's more yellow, richer and more flavorful. I have a sneaky suspicion that they are putting a lot more water in the common market brand than they used to.
Can't imagine going to the work to cook something good and not using butter.
I've come to appreciate American Depression era food. Have a lot of old recipes from cookbooks and Mom and MIL.
There was a time when I was discovering ethnic foods when I thought I'd had all the down-home food I'd ever want to eat again. But I've rediscovered it.
It's usually quick to prep as people were working too hard to take a lot of time cooking, usually calls for only a few ingredients and uses a lot of fresh veggies. And those women, out of necessity, learned how to make the cheapest, most humble things taste good.
Also the good, old Midwestern standard - casserole or hot dish. One dish meals. Hey, chicken divan is hot dish.
All ethnic or regional foods are underrated in areas where there are few people of those ethnic roots or from that region.
The opposite is sadly true as well. In areas with a proliferation of any certain ethnic group, their food will be OVER-rated in that area, as it is comfort food for them, but likely nothing special for outsiders.
And what is all this love for borscht? Surely those posters enamored with it were raised on it as a comfort food?
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Quote:
Originally Posted by Dopo
I don't think they are underrated,
I just think that some cuisines are very overrated.
Just because they are for the "wealthy" doesn't mean is the best.
An example of overrated is lobster, If you have to dip something in butter to make it taste good.... it ain't good.
It's not a matter of making it good, it's a matter of making it better.
I could eat shrimp all by itself but it's a whole bunch better dipped in cocktail sauce.
A la, boiled chicken, potato, broccoli, peas and carrots.
Oh, my...not a fan at all.
About all I boil are eggs and pasta. To each his/her own, though!
Any vegetable that one could boil, I much prefer raw, steamed, grilled, or roasted.
I can't think of a meat I prefer boiled over some other preparation (except the beef in Cincinnati Chili...it has to be boiled v. browned.
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