Sugar, cinnamon, and butter on spaghetti is amazing (sans meat, herbs, and spaghetti sauce, in case it needed to be said). It doesn't taste like spaghetti; it tastes like dessert.
Marshmallows and gravy.
Is this for real? How has this not been brought up already as a crime against humanity?
Alright guys. How do you all feel about a dessert lasagna?
I would like to know more!
It's been a long time since I've been, but I distinctly remember Olive Garden having a chocolate lasagna. It was decent, but nothing to rave about.
Ever had spaghetti ice cream with strawberry sauce and grazed white chocolate as "parmesan"
Fruit goes on cooked flour.
It's been like that for centuries.
Cake. Danish. Fruitcake. Pizza. Filled doughnuts. Kolacky. Raisin bread. Banana bread...
Not sopping wet flour
Ya know when ya put Danish I thought you were calling the Danes gay and just kinda accepted it.
Japan putting ketchup on spaghetti: "Hold my sake."
What other condiment can you put on there? Mayonaisse?
I mean, I've seen plenty of Brazilians doing that for years, too.
Chuja się znasz na makaronie, frajerze! /s
Need to polish them tastes
As a wise man recently said:
🎵 (Don't) Give a fuck about tradition, stop impressin' the dead 🎵
Tradition is just peer pressure from the dead
Hawaiian pizza was invented by a Greek man running an Italian pizzeria in Toronto inspired by the sweet and sour flavors of Chinese cuisine
A famous italian chef branded the strawberry and champagne risotto, so maybe not
Man, people miss out on so much good eating because of preconceptions and gatekeeping.
Berries go with almost anything. And yeah, technically strawberries aren't berries. But the point is that pretty much every berry is a blend of acidic tartness, sweetness, and complex flavors. There's no world in which berries make something bad.
Any fruit has the potential to go with any standard food. Meats, pastas, breads, even veggies. It's a matter of balancing the specific fruit with the other ingredients.
That's why pineapple on pizza works. Tangy, sweet, and with that hard to describe tropical fruitiness. It brings out the sweetness of a good tomato sauce while cutting through the fattiness of toppings and any oils.
Pork chops and applesauce baby, it's a classic for reason. Pork stuffed with apples; and other things, orange chicken or duck, blackberry glazed venison roast (seriously, you want to try it), apricot beef (or lamb), curried goat with prunes (or apricot, or peaches even), roasted brussels sprouts with apples and cranberries.
It's all about the balancing with other things.
The Polish strawberry pasta? It's balanced out with sour cream that mutes the sweetness some, and works as a bridge with the pasta.
I know I'm talking into a void here, what with this being a meme, but I'm always so amazed that people will dismiss a food combination without trying it, or sometimes without even trying to imagine the possibilities.
Syntax error: Unmatched parentheses on paragraph 5
The classic pitfall of the ADHD parentheses in a parentheses info dump
Nice catch, thanks :)
I blame Alton Brown.
Hear me out.
Alton Brown is undoubtedly a legendary figure and he did a lot of good for the modern state of culinary entertainment. His scientific, experimental approach was authoritative. He came up with what was scientifically the best way to do a thing, demonstrated why, and did it in a very entertaining way.
But with that, came scores of fans who saw "this is the best way to do a thing" and interpreted that as "this is the only way to do a thing, fuck you you're doing it wrong."
Alton wasn't doing what other TV chefs were doing. Emeril and Julia presented really good recipes, they'd add some flare and say hey, this is how we do it around here. Bourdain explored the world and showed off a lot of great ways to cook. He was reluctant to criticize and clearly just loved the food.
But Alton Brown, for all the good he did, opened up authority to fans who didn't know shit about fuck. He spoke with confidence about how his method was the right method.
Right about the time the Internet was coming in to it's own and arguing about nonsense online became a hobby a person could have.
Now, there's a culture of being right about cooking online. People who log in every day just to bitch about how somebody else cooked something.
Obviously it's not exclusively Alton's fault, and Alton is as open to new and interesting ways to cook things as Bourdain was, a fact you'll discover if he ever happens to visit your home town and read what he says about the food there on his Facebook page.
But there is a through line there, and it starts at Good Eats.
You know, I agree, especially about Alton not being the cause as much as it is the viewers looking for am excuse to feel holier-than-thou about something.
You're dead right that people took his work way too far and assumed that because he was breaking things down into the underlying food science and methodology that the exact preparations he used were default the best, period.
He wasn't prone to that himself, though he did go hard against myths.
He's a terrific food educator. One of the best in television history imo. But you're also dead right about the entertainment side screwing things up. His on screen persona, combined with the structure of good eats as a show made it too easy for food snobs to glom onto the wrong parts
I still can't get over the militant grilled cheese vs melt arguments that were common online a year ago.
If food tastes good, who cares what the hell it's called or how "authentic" it is. No food is authentic from the get-go; someone tries something new one day, other people like it, and it catches on and becomes a thing. If it's not your thing, or if you think it could be done better with x, y, and z, that's fine, everyone has personal tastes and you don't have to like everything.
I don't know if I agree with that. I think Alton was vastly more New Guard, Question Tradition than many of the other notable celebrity chefs and cooks during his come up. If you want to talk about people enforcing tradition, let's take a look at Giada DeLaurentis, or hell even Rachel Ray whenever it comes to anything with Sicilian origin.
I think the Old Guard mentality is vastly more rigid about these sort of traditions and giving people a critical understanding of the processes behind cooking doesn't, at least to me, imply any kind of singular authoritarian approach to cuisine.
edit: typos and cleaning up for clarity
9/11 also did a number on food shows
Ok now I'm hungry and I want to try Polish strawberry pasta.
I haven't had access to good, fresh strawberries since I heard about it, but even grocery store ones were yummy. Maybe not the best thing ever, I would prefer a strawberry shortcake pretty much every time. But it's essentially the same flavors (excepting the sour cream); the textures are what makes it a new experience.
It worked really well, maybe fifteen, twenty minutes of work total. I kept things kinda medium chunky. Used a potato masher for maybe ten mashes. Tried it both warm and chilled. The taste was more strawberry forward warm, but it was overall better chilled since the sauce hits the tongue different. It kinda rolls across, deploying the strawberry in layers with the sour cream more. Made for better mouth feel and general taste, at the expense of that vibrant strawberry kick.
I get people wanting to defend the "traditional" preparation of a food, because otherwise you get into weird philosophical "burrito of Theseus" issues, but... You can just slap "non-traditional" on it and then carry on and enjoy the food. If you feel really strongly or it's really out there, call it a fucked up ____ inspired whatever.
One of the best pizzas I ever had was at a pizza place near me that has a "trust us" pizza, where you don't know what it is, but it's new and definitely worth the cost (they're not giving you a plain cheese pizza). It was like a strawberry and anduille pizza with a seasoned sweet white sauce. It was weirdly good.
I'm a man of strange tastes so I say y'all should carry on with whatever nonsense that pops into your head. How do you think we got to this point as far as the culinary arts go?
The entire country of Brazil:
Nothing is sacred in Brazilian culinary.
Pineapple is probably one of the tamest pizza toppings in my region, which ironically has one of the largest Italian populations.
I live pineapple on pizza.
There is one issue with how pineapple is frequently used on pizza, and that is heat retention. When pizza has large chunks of pineapple they tend to stay hotter a lit longer than the rest of the slice, so even after the sauce has cooled to less than magma temps, the large pibeapple chunks are atill able to melt rocks.
The solution is smaller pineapple chunks of course, and that is even better with ham since it ends up more evenly distributed on the slice in addition to improved temperature consistency.
Sweden:
I would say everywhere in Brazil except São Paulo, lots of traditional Italian pizza restaurants here. I was actually shocked when I went to Rio and people were adding ketchup to pizza
I was actually shocked when I went to Rio and people were adding ketchup to pizza
That is shocking, BBQ sauce or sweet chilli sauce works much, much better.
Once, out of salt, I put sugar in my fries. It wasn't bad.
American ketchup is basically corn syrup with red dye, you’re just cutting out the middleman.
About 6 months ago, I refilled the office salt pot with sugar for a laugh.
Nobody seems to have noticed yet.
brazilians making stragonoff pizza:
As an average enjoyer of that particular flavor, fuck anyone who thinks it sounds terrible.
pasta with strawberries is yummy :3
Can you link a recipe? Could only find a kind of dessert...
get strawberries
get cream (or cottage cheese)
get sugar
get pasta
toss them in a bowl & mix
done! :)
Swedes with banana, curry powder, and peanuts on pizza. Along with chicken and pineapple, all together.
Remove the chicken and I'm in, that sounds delicious.
germans when belgians put coriander in wheat beer
I have drank strawberry beer, banana beer and coke beer in my erasmus in Germany, I don't think they would even wince with your suggestion.
It's like Spaniards and wine, we tend to mix it with anything really.
I can put the anything on pizza but I draw the line when it comes to beer. I am with Germans on this one.
Spice my beer the fuck up. Extra points if it's a pumpkin beer.
I've been wondering recently if you could replace the pineapple with banana slices.
Brazil already does that, banana pizza with or without chocolate
I think Sweden already picked that as their insult towards Italy
Banana and curry powder is a staple pizza in Sweden.
Wouldn't even be hazardous, nothing stopping you, maybe you're behind the next big thing.
Only one way to find out. Maybe throw some Nutella in there if we want to get real crazy with it.
Pretty sure I heard about strweberries on pizza as well.
I've seen it on a chocolate pizza thing or are you talking a normal pizza?
I wonder if some place puts lingonberries on their pizza...
