i just got ‘reprimanded’ for using pork belly instead of pork cheeks like what the fuck
This problem could be easily solved by eating beans
https://www.aratherat.com/blogs/home-page/the-top-12-most-ridiculous-flavors-of-hummus-youve-ever-seen 🤢 don’t put chocolate in hummus folks.
My guess is that the recipes, being regional, become tied to their cultural identity. Adulterating those recipes therefore causes them to experience stress about their cultural identity being diluted or erased.
Some recipes genuinely are better with specific ingredients or cooking techniques, but I think the majority of the time it comes down to culture as you said.
Absolutely. There are very real differences between, say, canned veggies vs fresh ones, or lean meat vs fatty meat, or basmati rice vs jasmine rice, etc., and those differences could be significant depending on the dish. Being weird about pork belly vs pork cheek, though, sounds like someone responding from their lizard brain.
As an aside, a while back I told my wife I was going to make cranberry sauce for a holiday meal we were hosting for some friends. She had a knee jerk negative reaction, saying that her family always used the canned sauce. I said it was no problem, I could do a canned sauce for her as well as the homemade. She told me she doesn’t eat cranberry sauce 🤷♂️
People are weird about food sometimes, and that’s honestly fine. You have to be weird about something, right?
Oh totally, I’ve gotten into extremely silly arguments with people about food that have gotten heated. Don’t argue with a passionate italian about pineapples on american-style pizza actually being pretty good :scared:
My grandma recently tried telling me that olives and mustard simply do not belong in potato salad and that it’s not “traditional”. She did not appreciate the 50,000 recipes I found detailing “classic” potato salad with olives and mustard.
I’m sorry, she said not to put mustard in a dish that was invented by Germans?
Well grandma is right. Olives?!?
Plus, don’t you want to make your grandma’s potato salad? I make my grandma’s potato salad. It’s awesome. Could I go to foodnetwork.com and fool around until I make a “better” one? Probably.
But that’s not the damn point, is it? The point is that I make my grandma’s potato salad. It’s just the way she made it and I make it that way too. When I serve it to guests, I tell them it’s grandma’s potato salad and that always gets a lot of smiles. I’m keeping her alive and serving delicious food at the same time.
She’s possibly the most critical person I’ve ever known and gets upset when anything is done differently than she would do it to the point it gives me anxiety.
The regional differences in potato salad are a very divisive topic in Germany.
For the record, potato salad should be made with broth, vinegar, oil, onions and maybe cucumber. It also needs to be slightly warm. Definitely no mayo.
Never heard of olives tbh but mustard? The stuff that’s in like 90% of potato salad recipes?
A guest of mine complained because I served them a “burrito” drizzled with balsamic vinaigrette . I don’t give a shit if it isn’t authentic Tex-Mex, I’m just trying to make a satisfying meal with the ingredients I have on tap. I think most of it comes down to people expecting a certain flavor profile, and can’t adapt to anything that deviates from it.
