@RusA #9857454 no.... I was mocking u after your comment about original foods
Oh. Yeah, I completely missed the connection. It seems that Indomie is available at Walmart, and I would guess probably at any store that sells instant ramen, so I'll keep an eye out for it. I don't usually care for that kind of product, but I'll certainly give it a try. It's a shame, the founder of the company was only 59 when she died.
I once saw a tv show when they compare the Thai foods in Thailand and in USA, and how different the tastes between 2 countries. In USA they replace many spices that they use in the original receipes. Or an Indonesian who said that she love Mexican foods, but when she went to Mexico, she found out that the foods are really different with the one she always eat outside Mexico, and then she says that turned out all the Mexican food that she ate were the Mexican foods in American version
Yes, people are always surprised when they go to China, Mexico, Italy, even France, and find out that the food is way different from what we call "Chinese", "Mexican", "Italian", and "French" food here in the States. Ethnic restaurants have to alter the cuisine to suit our tastes, or they'll go out of business very quickly. Well, except in places that have a high number of recent immigrants from a particular country. I've told about my Chinese friend who didn't like "Chinese restaurants", but when I'd visit him in NYC, he'd drag me down to Chinatown for the real thing. I'd depend on him to read the signs and menus, which were all in Chinese, and it was quite an eye-opening experience. He moved back to Hong Kong some years ago, so now I have nobody to guide me through those places.
And a lot of it is, as you say, about what's available here as opposed to what is available elsewhere. Irish immigrants, for instance, who settled on NYC's Lower East Side found out that the meat they served with cabbage - roast beef or slab bacon - was expensive; but they discovered that corned beef was cheap and easily available, so they made corned beef and cabbage a new Irish tradition.
I used to watch Anthony Bourdain's TV show No Reservations and Andrew Zimmern's Bizarre Foods, where the hosts would travel the world sampling the most authentic food of each region, visiting out-of-the-way places and avoiding the tourist spots. Bourdain loved France and Italy and Southeast Asia, especially Vietnam; and he hated Scandinavia and Eastern Europe generally. When he visited Romania, he had so little to say about the food that he spent most of the episode talking about Count Dracula.
But even the foods here are so different, like in this Java island, most peoples in western part of Java don't like the foods from Central Java, we say that their foods just to sweet, even their "sambal" or chili souce is just as sweet as jam, when we travel there , we only stand their local foods for one day, and then we better eat at the fastfood for the next day
In a country as big as the U.S., you would expect a lot of regional cuisines, and we sure do have them. Such variety has been plowed under by the big corporate restaurant chains - not just McDonalds and KFC, but sit-down restaurants like Friendly's, Applebee's, and Olive Garden - but "country cooking", as we call it, is still there if you look for it.
I've spent a lot of time in southern Missouri, which is culturally part of the South, and the food people eat reflects it: I always say that the Four Basic Food Groups of Southern cooking are salt, sugar, starch, and grease. Everything seems heavily salted and with lots of black pepper, they put sugar in things like sauces, gravy, and cooked vegetables, and half the food is fried in lard , bacon grease, or Crisco vegetable shortening. Salads are drowned in high-calorie dressing, potatoes are mashed with lots of milk and butter or fried in grease, and vegetable side dishes have the daylights cooked out of them, then they're seasoned with bacon grease and sugar. It's delicious and filling, but there's no way I could eat that way all the time. No wonder you look around and it seems like everyone over the age of 30 is an overweight lardbucket. I keep joking with my relatives when I visit that I'm going to start bringing my own provisions.
Here in the Northeast, there's no particular cuisine that stands out: the original settlers were English and brought their food with them (British with a French influence); then we had wave after wave of immigrants who settled in the area and brought their food with them; and then a lot of the "health food" movement started or took root here, like vegetarianism, originally promoted by Christian Science (from Boston), Seventh-Day Adventists (from Maine), and Theosophists (from England, but took root in Boston and NYC very early on). Lately, such novelties as becoming a "locovore" have become popular, meaning that one should only eat products originating in one's local area - usually defined as a 100-mile radius. But as one foodie on the radio put it, "That's a good idea, but I live in New England. What am I supposed to do, serve my guests potatoes and turnips all winter?" So what you eat largely depends on what family and community you grew up in.
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@RusA #9857454
no.... I was mocking u after your comment about original foods
Oh. Yeah, I completely missed the connection. It seems that Indomie is available at Walmart, and I would guess probably at any store that sells instant ramen, so I'll keep an eye out for it. I don't usually care for that kind of product, but I'll certainly give it a try. It's a shame, the founder of the company was only 59 when she died.
I once saw a tv show when they compare the Thai foods in Thailand and in USA, and how different the tastes between 2 countries. In USA they replace many spices that they use in the original receipes. Or an Indonesian who said that she love Mexican foods, but when she went to Mexico, she found out that the foods are really different with the one she always eat outside Mexico, and then she says that turned out all the Mexican food that she ate were the Mexican foods in American version
Yes, people are always surprised when they go to China, Mexico, Italy, even France, and find out that the food is way different from what we call "Chinese", "Mexican", "Italian", and "French" food here in the States. Ethnic restaurants have to alter the cuisine to suit our tastes, or they'll go out of business very quickly. Well, except in places that have a high number of recent immigrants from a particular country. I've told about my Chinese friend who didn't like "Chinese restaurants", but when I'd visit him in NYC, he'd drag me down to Chinatown for the real thing. I'd depend on him to read the signs and menus, which were all in Chinese, and it was quite an eye-opening experience. He moved back to Hong Kong some years ago, so now I have nobody to guide me through those places.
And a lot of it is, as you say, about what's available here as opposed to what is available elsewhere. Irish immigrants, for instance, who settled on NYC's Lower East Side found out that the meat they served with cabbage - roast beef or slab bacon - was expensive; but they discovered that corned beef was cheap and easily available, so they made corned beef and cabbage a new Irish tradition.
I used to watch Anthony Bourdain's TV show No Reservations and Andrew Zimmern's Bizarre Foods, where the hosts would travel the world sampling the most authentic food of each region, visiting out-of-the-way places and avoiding the tourist spots. Bourdain loved France and Italy and Southeast Asia, especially Vietnam; and he hated Scandinavia and Eastern Europe generally.
But even the foods here are so different, like in this Java island, most peoples in western part of Java don't like the foods from Central Java, we say that their foods just to sweet, even their "sambal" or chili souce is just as sweet as jam, when we travel there , we only stand their local foods for one day, and then we better eat at the fastfood for the next day
In a country as big as the U.S., you would expect a lot of regional cuisines, and we sure do have them. Such variety has been plowed under by the big corporate restaurant chains - not just McDonalds and KFC, but sit-down restaurants like Friendly's, Applebee's, and Olive Garden - but "country cooking", as we call it, is still there if you look for it.
I've spent a lot of time in southern Missouri, which is culturally part of the South, and the food people eat reflects it: I always say that the Four Basic Food Groups of Southern cooking are salt, sugar, starch, and grease.
Here in the Northeast, there's no particular cuisine that stands out: the original settlers were English and brought their food with them (British with a French influence); then we had wave after wave of immigrants who settled in the area and brought their food with them; and then a lot of the "health food" movement started or took root here, like vegetarianism, originally promoted by Christian Science (from Boston), Seventh-Day Adventists (from Maine), and Theosophists (from England, but took root in Boston and NYC very early on). Lately, such novelties as becoming a "locovore" have become popular, meaning that one should only eat products originating in one's local area - usually defined as a 100-mile radius. But as one foodie on the radio put it, "That's a good idea, but I live in New England. What am I supposed to do, serve my guests potatoes and turnips all winter?"