Messier 67
Banned
- Messages
- 82
- Reaction score
- 13
- Points
- 0
Sorry, Northener, but "fresh, natural ingredients" is a bit of an oxymoron when it comes to American food. This is only true for the last decades, and it's also "place" specific in the U.S, largely bi-coastal, or in large cities with people with money to spend.
One could say it all began with Alice Waters. I still use the "Chef Panisse" cookbook, fwiw. It's excellent.
"The 1970s saw the food sophistication offensive advance on a series of fronts. In Berkeley, California, chef Alice Waters, who thought of Elizabeth David as the one “person in the Anglophone world who was speaking her language,” made the kitchen of her restaurant, Chez Panisse, the epicenter of a NEW obsession with fresh, local ingredients. In 1976, it was also at Chez Panisse that chef Jeremiah Tower introduced his Northern Californian menu, in English, which included the local birthplaces of the ingredients. California cuisine, with its craftsmanship and idealism, was launched."
Neapolitans were using "fresh, natural" ingredients all along on their pizza, like basil, and fresh mozzarella, and tomatoes from the rich, volcanic soil of Campania, and pure olive oil.
People should be under no illusion that most Americans use "fresh, natural" ingredients in any of their cooking, and certainly not on pizza. Most of America eats pizza like this, or the chain delivery variety:
The video is very funny: "I wouldn't serve this to anyone, not even my dog." However, it's also pretty sad, particularly when you read the comments from Americans, who ask things like "What's wrong with it?" They have no idea what good food can taste like.
It's only in pizzeries in places like New York, and Boston, and Philly that you can get anything approximating good pizza. It's atrocious even in most of California.
As for that terrible short video on pizza, where the heck did you dig that up? Was it posted by some t-roll on theapricity or something like that. They should check their facts. Carlo Collodi was dead by the time the Pizza Margherita was invented. There is also nothing "left over" about mozzarella. It's made fresh every day in Italy. Plus, he was a Florentine. I can smell the anti-Mezzogiorno in his comment. The only thing I will grant is that it was a street food.
Italian women are Michelangelo in the kitchen, so when someone tries to push modern art on them, they are offended. Frozen processed food is not edible. It is junk food, and lacks real taste. The artists know the difference. Someone who throws some paint blobs on a canvas in 1 minute thinks her artwork is a Mona Lisa.