Posted by David Lebovitz 25 Feb 2014
Some say that the French can be very
narrow in their definitions of things, which is why traditional French cuisine
can be so simple, yet spectacular; because the classics don’t get messed with.
Other cuisines, however, do get modified to local tastes, like les brochettes de bœuf-fromage,
or beef skewers with cheese, at les
sushis restaurants, popcorn available as salty or sweet (!?), and
while sandwiches stuffed with French fries may be a sandwich américain, I can’t say I’ve ever seen
one in Amérique.
Americans spend a fair amount of
time defending certain dishes, and some things are (or should be) rightly
forbidden, like raisins in cole slaw and dried fruit in bagels, and others are
debatable, like beans in chili, sugar or honey in cornbread. (But it’s okay to
stop with those football-sized croissants.)
Continue Reading Red Wine Poached
Pear Tart...
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