I really don’t understand this sentiment. First of all, who cares if it’s authentic as long as it tastes good?
Second, where do we draw the line between “inauthentic” and “fusion cuisine”?
I consider myself neither a philistine nor a drunkard (well, at least not anymore…) but you can have my Kung Pao when you pry it from my cold dead chopsticks.
$25 a plate and up - fusion.
Pink sauce here is ketchup mixed with mayo!
Gong Bao chicken certainly is a real Chinese dish, although the chef in that article does say American versions are inauthentic. However, he also lays into Sechuan preparations of the dish, dubbing them equally inauthentic. I’ve only had Sechuan versions of Gung Bao, and I’m interested to try the Guizhou original.
I just clicked the “uncool foods thread” and was denied “permission to access.”
Am I uncool? 
Ditto. I think we’re too cool for the uncool food thread. 
I love pink sauce and Kung pao chicken. I love the former in a jar and the latter from shitty chinese takeout.
Extra points for St. Bernard brain. Mmm mm!
Oh, no cream? I also like how the recipe comes from a place called obscure.org.
Well, there’s nothing wrong with it, if you enjoy it and it sates your hunger. But those who want “authentic” food should probably be aware the kung pao from Larry Borgia’s shitty chinese takeout joint isn’t really it, simply due to the fact that it’s nothing like the original, having been modified and sweetened to have an ostensible wider appeal over here in the states.
And there is no good line between fusion and inauthentic, except for maybe villa’s cutoff. A purist will tell you that fusion is just as blasphemous as a california roll (and of course, there’s nothing wrong with california rolls … 
)
Oh, and I, too, mourn the loss of the uncool foods thread. That was a fun read.
me either…
The only “pink sauce” I’ve ever come across is the stuff in prawn cocktails, and I think that’s been terminally uncool since about 1977.
I’ve heard of various pastas a la vodka but I’ve never heard of “pink sauce.” I had something called sunrise sauce at a pretty nice Italian restaurant once. It was marinara with either cream or alfredo - can’t remember which - and I think vodka, but it was more orange than pink, hence sunrise. Wonder if it’s the same thing. (It wasn’t bad, but I did not prefer it to regular marinara, ftr.)
Well, by pink sauce I do think I meant that pink (ok, orange I can see too) stuff that is also referred to as vodka sauce. Generally some tomato-based sauce with cream added. But as you can see there are variations and cousins of it.
Here is the Xmas of 1870 menu at Choron’s restaurant, Voisin, where he was Chef de Cuisine.Apparently it was the 99th day of the Prussian siege. And included such delicacies as:
I don’t speak a lot of French but I think I can make out Elephant, something about civet or kangarooo, maybe?Wolf and Cat and Rats? and Antelope… translation, anyone?
That’s quite the Xmas dinner, and people think turducken is exotic. Enough to make the Baby Jesus cry.
Apparently, there seems to be some internet overlap between Alexandre Étienne Choron the French Musicologist and Alexandre Étienne Choron the Chef. They are two seperate people and I was quite mistaken in my earlier assessment. The chef was born 3 years after the famous musicologist passed away, and was very likely, in my assessment, named after him, or the name Alexandre Étienne was just a popular name.
Good lord. My french is rusty but I see donkey’s head (tete d’ane), roast camel (chameau roti), kangaroo stew (civet de kangarou), roast bear coats (?) (cotes d’ours roties), wolf (not sure what a cuissot is), cats and rats (cats flanked by rats?), antelope terrine with truffles, I guess?
Quite the menu indeed.
I feel I would be remiss if I didn’t include Brando and Broderick in the Freshman. Quite a strange movie, not the best, but notable. The climx centers around a choronic feast.