Re:The story behind Michelin stars
by vonmoltke on Saturday October 27, 2018 @12:34PM
(#18316461)
> What the conversation boiled down-to- are foods that use 'all the cheat codes', ie, adding sugar, salts, fats, acid; going to taste better than foods that are traditional?
This is one of those unquantifiable sentiments that will just devolve into one person's personal biases against another's. What counts as a "cheat code"? What is the definition of "traditional"? In fact, the rest of your post belies a bias against American food and American interpretations of non-American food.
In fact, three of your "cheat codes" (salt, fat, and acid) are fundamental elements of cooking world-wide. The differences are in how those elements are brought, figuratively and literally, to the table by various cultures.
Re:The story behind Michelin stars
by 13of40 on Saturday October 27, 2018 @03:36PM
(#18317334)
You should try some traditional, West coast, native American food. I'm talking some salmon-with-nothing-on-it, maybe some of that black moss (edit: wila) soup, some bitterroot. Try and find the salt, fat, and acid.
This is one of those unquantifiable sentiments that will just devolve into one person's personal biases against another's. What counts as a "cheat code"? What is the definition of "traditional"? In fact, the rest of your post belies a bias against American food and American interpretations of non-American food.
In fact, three of your "cheat codes" (salt, fat, and acid) are fundamental elements of cooking world-wide. The differences are in how those elements are brought, figuratively and literally, to the table by various cultures.