matadorpoeta
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No, but Tokyo Slim is flat broke in Seattle (his words, not mine) and he basically makes barbecue.
mr. slim is an exceptional young man.
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No, but Tokyo Slim is flat broke in Seattle (his words, not mine) and he basically makes barbecue.
i don't think peasants in california eat those things. especially if they are not black.
It's a bit hypocritical of you to condemn someone for not experiencing a wide enough range of mexican food, then turning around and localizing all american peasant food to california. America is a gigantic place - what poor people eat in california is nothing like what they eat in the deep south.
Well, I'm gonna have to go with Russian food. WTF is that ****? Keep it away at all costs.
name some american peasant food that is truly national. something that if you got to l.a. or nyc or atlanta, chicago, seattle, pittsburgh, americans are eating this a lot because they are poor. name it. it's going to be something processed, in a box, in a sealed bag, or a can, frozen or full of preservatives.
name some american peasant food that is truly national. something that if you got to l.a. or nyc or atlanta, chicago, seattle, pittsburgh, americans are eating this a lot because they are poor. name it. it's going to be something processed, in a box, in a sealed bag, or a can, frozen or full of preservatives.
well I have to differ with SField's opinion on Chinese food. Chinese food is not, in general, "a pile of slop swimming in oil and chilis to account for the lack of ability to season or pay any attention to ingredients." Proper Chinese cooking stresses the importance of using the freshest food available, and there are so many techniques in Chinese cooking, deep frying is just one of them. In particular I am a big fan of steaming fresh seafood the Chinese way. There are so many Chinese cuisines out there, not just Szechuan and Cantonese which are the most popular. All regions have their own cuisine, like how food in the American South might differ than in the Northwest. And only a small portion of them is glazed in sauce or floating in oil.
Most regions have something that is unique to them. Look at the different styles of chilli... bagels, BBQ (differs by region), then the seafood culture of New England, New Orleans has incredible food. You also have brisket, Chicago style hot dogs, deep dish, the hamburger...
well I have to differ with SField's opinion on Chinese food. Chinese food is not, in general, "a pile of slop swimming in oil and chilis to account for the lack of ability to season or pay any attention to ingredients." Proper Chinese cooking stresses the importance of using the freshest food available, and there are so many techniques in Chinese cooking, deep frying is just one of them. In particular I am a big fan of the Chinese way of steaming fresh seafood. There are so many Chinese cuisines out there, not just Szechuan and Cantonese which are the most popular. All regions have their own cuisine, like how food in the American South might differ than in the Northwest. And only a small portion of them is glazed in sauce or floating in oil.
Most regions have something that is unique to them. Look at the different styles of chilli... bagels, BBQ (differs by region), then the seafood culture of New England, New Orleans has incredible food. You also have brisket, Chicago style hot dogs, deep dish, the hamburger...
What is it that you don't like? The flavors, the style?
well I have to differ with SField's opinion on Chinese food. Chinese food is not, in general, "a pile of slop swimming in oil and chilis to account for the lack of ability to season or pay any attention to ingredients." Proper Chinese cooking stresses the importance of using the freshest food available, and there are so many techniques in Chinese cooking, deep frying is just one of them. In particular I am a big fan of the Chinese way of steaming fresh seafood. There are so many Chinese cuisines out there, not just Szechuan and Cantonese which are the most popular. All regions have their own cuisine, like how food in the American South might differ than in the Northwest. And only a small portion of them is glazed in sauce or floating in oil.