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gatorpower
(70.171.33.228) on 7/8/2008 - 2:16 p.m. says: ( 264 views
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"I generally think these debates are stupid" |
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CONTEXT ADDED BY ADMIN: END OF CONTEXT We live in a time where literally any foods, spices or herbs can be hermetically sealed, freeze-dried and/or shipped to anywhere in the world in less than 3 days. In the United States, you can have same-day delivery. Same damn day! It spends more time being dead in the slaughter house than it does on the airplane. The mobility and relocation of talented people is also high. We also have culinary schools in all 50 states. So it is roughly irrelevant where the restaurant is anymore. Where does New York City get it's meats, cheeses, fruits and vegetables? Where does it get it's coffee? I'll give you a hint: not in New York City. It's all shipped in. 'Recipes' are based on the premise that with similar equipment, raw foods and ability, you can reproduce the same dish anywhere in the world. There is an Indian restaurant within 15 minutes of where I live. It's run by Indian people. They don't substitute cloves or fennel seeds with ketchup; They use actual cloves and fennel seeds when the dish calls for it. It's amazing, right? The original BBQ chefs in this country were poor, uneducated, lower-class persons who did not keep their dry rub recipes or marinades locked up in a combination safe somewhere. There were no copyrights. They had no experience in creating French dishes; If you gave them arborio rice, they would not magically know how to make risotto. They would make BBQ and that was it. And, of course, variations of dishes that enhance that BBQ. So 'original' BBQ is going to taste nothing like what experienced, educated chefs can make. They have access to better cuts of meat, better equipment, a better range of spices from all around the world, more variations of vinegar and sugars, fresher herbs and a better knowledge of how flavors come together. And the sad thing for all these 'debaters' is that BBQ is now a mainstream dish, served in literally ever town and city in America. There is an 'expected' BBQ taste and consistency, even from people in Canada. It's gotten to the point where it's just a matter of personal tastes and preferences. When I was planning a trip for Boston, I saw that they had like 20 different Barbecue restaurants with old fashioned barbecue names like "Old Pete's Tennessee Smokehouse", "Texas' Best Ribs" or "Dixeland's Hickory Slave Meat"..etc..etc.. give me a f**king break. They're no where NEAR those places, but I bet you $100 that they taste very similar to barbecue you find in those places. BECAUSE IT'S NOT A COMPLEX RECIPE! I'm sure you can find any genre of food anywhere in the world because adding heat to food isn't rocket science Thank you. |
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I generally think these debates are stupid gatorpower 7/8/2008 - 2:16 p.m. |
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