The Dutch and British just took home the natives of their colonies as immigrants who opened restaurants. Why try to emulate when you can get the real deal?
this post was submitted on 26 Nov 2023
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I'm British. Don't put the Dutch in the same group as us. Our local 'cuisine' truly is a crime to food.
No, it isn't. I have dined exceptionally well in the UK. Our Christmas dinner is based on an a recipe from an English cook. We have a Scottish cafe/diner in town which serves excellent food.
OK, I've dined horribly, too, but it is definitely not the norm - I made the mistake of ordering half a chicken in a fish and chips shop. My recommendation: Don't repeat my mistake.
I'm Dutch, feel free to put us in the same group. They way we drown our potatoes in gravy absolutely is a crime against food.
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They really did did Kill millions of people to get spices and then decide they didn't like any of them.
Yanks on their way to just cover bland, mass produced shite in butter and salt so they can proclaim it "the gradest food in the wuuuurld"
to be honest, I dont know a single fellow american that thinks that "american food" (whatever that even means) is better than just about any other variety. Yet what you said is true nonetheless lmao
To that I say 'what American food?'
Because there's a massive difference in quality between a Big Mac and a Philly Cheesesteak
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I don't think Americans claim we have the greatest food in the world lol Cheap? Yes. Fast? Yes. BBQ? Yes!
Yeah we just kind of took food from other countries and made it worse lol
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Fucks me up as a German, too. Globalization gave us all kinds of tasty spices, but go to any public event and you'd be convinced our greatest culinary achievement is sausage with tomato ketchup and curry powder.
Curry, you said it yourself, a very exotic spice mix!
Was möchten Sie denn sonst noch Sie Schnösel?
Also wenn du mich so fragst, hätte ich gerne so Döner-style Fladenbrot mit Kümmel, Schwarzkümmel und Senfkörnern im Teig. Das dann von innen bestrichen mit etwas Erdnussmus. Dann das übliche Döner-Grünzeug rein, aber kurz scharf in einem Wok angebraten und in Soja-Sauce getaucht. Darüber frisch gemalener bunter Pfeffer und ein guter Esslöffel kaltgepresstes Rapsöl. Und dann Champignons geschnetzelt + ordentlich angebraten und mit Gyros-Gewürzen mariniert noch darin einbetten.
Ich denke, das sollte man gut in so einem Imbisswagen zubereiten können. 🙃
Also habe jetzt natürlich übertrieben. Keine Ahnung, ob das noch gut ist. Aber habe tatsächlich schonmal so Champignon-Geschnetzeltes in einem Fladenbrot gemacht und das war extrem geil. Seither hätte ich tatsächlich gerne mal einen vollwertigen Döner damit...
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i mean the good stuff is not typically served at these events. I'm thinking roulade and gulash that need to simmer for multiple hours.
Also in central Europe it is difficult to consider foods distinct to one country. Most of Polish, Czech and German cuisine overlap a lot.
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British invention anyway. Curry powder from the British occupying forces in Berlin.
Gern gesehen.
But "Currywurst" (curry sausage) was invented in Berlin. Indian wouldn't use curry powder without vegetables in this way, or currypower at all (correct me if I'm wrong)
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This is quite the circlejerk.
This reminds me of an old post I remember seeing where it depicted the contrast between anime food and English film food with some eggs. The anime ones were drawn with utmost care to look downright heavenly, while the English film eggs were very scraggly.
Genuinely I want more foreign food to be more common Like I live in the US so it's pretty common it's just hella expensive
Unless you get the questionable Americanized version like taco bell and panda express
I agree. That's why foreign import stores are pretty cool.
Legitimately, though: I listened to my sister tell her 4-year about "yummy spices" at Thanksgiving. The example she used was "like salt!" I was horrified.
She also made & brought the absolute worst green bean casserole I have ever tasted in my life. It was like wet, crunchy green beans covered in French-fried onions (which came from a can, which is why it's pretty much the only thing she got right).
She used "no added salt/sodium" cream-of-mushroom soup, the green beans, and the canned fried onions, and added nothing else.
I love green bean casserole, as it's one of my favorite Thanksgiving foods. Even offered to make it for everyone this year! But she insisted that she wanted to do it.
The only thing that was salty this Thanksgiving was me.
Right, how the fuck can onions be
french fried
and what the fuck kind of heathen buys fried onions in a can?!?!??!
Man.. idk.. it was all kinds of fucked up.
they're basically onion rings cooled and sealed in a airtight container, https://www.amazon.com/Frenchs-French-Onions-Original-2-8-Ounce/dp/B000KOQDJI
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she used was “like salt!”
Japanese?
Is this some weird stereotype that I've been privileged to never hear before?
Actually, don't answer that. I just want to live in blissful ignorance.
Salt is just a major part of their cuisine/flavouring
It’s not exclusive to Japan if you’re worried about stereotypes but they tend to celebrate it more than other countries that look to burn your mouth off
I played too much red dead, I'm like " I don't remember a character named Brits.
What do you think tea is made of?
And let's be real, the Brits gave up their own food in favor of Indian food. They love that Tikka masala.
If we're to insist on it being a specific country's food, it really should be Indian no? It was invented by Indian diaspora in the UK as (IIRC) a take on traditional Indian food using ingredients that are easier to obtain in the UK.
IMO saying tikka masala is British food is like saying General Tso's Chicken, which was invented by Chinese diaspora in the US for similar reasons, is somehow American food. I don't think the country it was invented in can really claim credit in either case.
Tikka Masala is an Indian-Inspired dish which was invented in the UK by people with Indian cultural heritage. That's about as concise a description as you can get without running into difficulties of definition - there's no consistent way of defining what "being a dish" means without running into contradictions.
In fact General Tso's is the perfect counter-example: Multiple Chinese people have told me they enthusiastically disown General Tso's Chicken and explicitly call it American food. So if we say "a dish belongs to a country if it's invented there", then Tikka Masala is British (which I agree "feels" wrong); but if we say "a dish belongs to a country if it was inspired by the cuisine of that country", then General Tso's is Chinese, which, apparently not!
And that's without even considering the question of how far "back" you should go with inspiration - what if a dish was inspired by how the Indians used food they got from the Persians who traded it with the Chinese - is it Indian food or Chinese food? (Idk if that's historically nonsense, but you get my point) Why is the most-recent ancestor more important than the environment of creation?
My Jamaican friend once said: "How many times do I have to tell you people flour is not a spice".
Dutch and British food isn’t bad, unless your a yank that only eats things pumped full of sugar.
The English have tikka masala, the Dutch have satay chicken.
Theres a lot of great dutch food! I will defend pannenkoek, stampot, oliebollen, Gouda, spekkoek, krokets, poffertjes, stroopwafel... hell, I love pickled herring.
Dutch food is very underrated!
Compared with English food it's certainly first class. British gourmets only survive, because in GB are a lot of Chinese, Japonese, Greek, etc. Restaurants
Pickled herring is Danish, spekoek is Indonesian and Gouda is bland.
Hagelslag though, that is something I definitely miss.
Maybe the herring is Scandinavian, but we're not going to credit the swedes with this one, they lost that right when they started with the lingonberries.
Gouda is anything but bland
It's possible that people think of Gouda as that stuff which comes in the standardized, plastic-sealed block of rubbery cheese that most American grocery stores carry. That is bland. One might mistake it for the Monterey Jack next to it, were the labels switched.
Don't get me wrong, I'll still happily eat it, but yeah, real Gouda has flavor.
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What about Dutch pancakes? Your choice of toppings, covered in syrup. Divine.
True, my dad calls food "spicy" and breaks out in a sweat when I put black pepper on.
Black pepper is a spice, over using it can make things spicy
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