Which foods are better when authentic, or worse? Obviously this is about opinions only, and everyone has one.
California style sushi- I can’t even in good conscious call this sushi, cooked broccoli and cream cheese in a nori roll?:eek: Also brown rice is not meant to be used for sushi, just NO! Probably in my opinion the worst.
Indian food- I actually prefer the inauthentic stuff, like chicken korma supposedly the addition of almonds was a British thing, the almonds make the dish! A genius addition. Also Peshawar style overuses cream and tomato sauces, supposedly inauthentic places have a greater variety of flavors.
Italian food- I won’t go so far as complaining about Americanized stuff like Chef Boyardee, it has its place and occasionally it hits the spot. But copious amounts of basil olice oil and ricotta in the authentic stuff, with actual tomato based sauce yummm! Cannoli oh baby! A far place away from spaghetti and ketchup:)
Macaroni and cheese: the best kind comes out of the Kraft macaroni & cheese boxes. All the authentic homemade stuff is just a cheap, slimy, overcooked imitation of the Kraft macaroni. I especially hate it when the cheese on top gets crusty, or when they add bread crumbs.
I would disagree on the Indian food. Too much of it is made with “curry” powder, which is nothing at all like the blends of hand-mixed spices. The real deal is far and away better than something that has been westernized.
I’ve lived all over California and have never been to a sushi place that had brown rice. Where was this? (As an aside, I actually like cream cheese in my sushi rolls).
I like real Chinese food, but if push comes to shove I prefer the standardized American “chinese” food.
Concur. Is this some bizarre midwest interpretation of California?
California roll = regular shari rice, seaweed (inside out), crab (or more commonly “krab”), avocado, cucumber. Avocado is what makes it a CA stereotype. Never cream cheese, that’s in fancy rolls or Philly rolls.
I don’t think I’ve ever had broccoli in sushi. Brown rice? Maybe once, twice, never in a California roll nor any roll served in California.
Cream cheese is my number 1 hated ingredient, but I’ll forgive you, magnusblitz
Chinese food: I like to try the weird things sometimes. When I order, I prefer 1 Americanized thing (sweet & sour pork, General chicken), and another less common, if maybe not authentic.
I’m fully on board with the brown rice being bad for sushi thing, but regular white rice has such a high glycemic index that the crunchy granola hippies replaced it with that awful brown rice. I’m sorry to say that the misguided trend to use brown rice in sushi is spreading.
I’m also not a fan of Philly rolls, but at least that’s the only kind of sushi I’ve seen with cream cheese.
Bagels – the authentic version, where the bagel is boiled before baking – are far better than the “bread donut” version that you find in supermarkets and on the west coast. There’s a quick test: if a bagel is boiled, then the crust is crisp and crunchy when fresh. If you can squeeze a bagel and it is soft, it’s not really a bagel.
Deli sandwiches – best from a real kosher deli, but those are rare. Some “kosher-style” delis might be OK if they use kosher meat, but the term is iffy.
True enough, but there are good bagelries on the west coast that do it right. There was one here in Portland, but they sold out to a chain, so now I’m starting to make them at home. I’m finding that there is a real science behind it, not to mention an investment of time to get it right.
