Calling people around the world, what are some desired and undesired textures and flavour combinations in your local cuisine?
So I grew up and spent most of my life in Southeast Asia and only in the past few years moved the US. Some of the people of my same ethnicity went back to our home country even after having lived in the US for many years because they couldn't stand (among other things) the food in the US. They don't hate it, just couldn't get use to it and the ingredients that are easily found and used daily back home are impossible or extremely expensive here. They told me that much of the US food is too bland or not aromatic enough, and that a lot of the meat textures in the US are too soft for them. Won't go into examples unless people ask me for them because there are way too many examples. Anyways, like the title says, I just wanna know where do you come from and what textures, flavour combinations, aromas, etc, does your cuisine find desirable when they make a dish. And if you came to the US from a different country like me, how do you "cope" with not being able to find common ingredients back home?
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