Fifty150
Call Me a Cab
- Messages
- 2,113
- Location
- The Barbary Coast
From my limited cultural exposure, as I am wholly ignorant of most of the world, I have come to the opinion that certain cultures have superior food. In my narrow view of the world, I see that some food is globally accepted, and some food is less than marketable.
Perhaps there was a time, when "fine dining" was defined by French Bistros. In today's United States, the average person would not know what French cuisine is, or what would be on a French menu. I would also believe that if you went to Asia, South America, and Africa, the average person on the street would know nothing about French dining.
While a burger is not culinary genius, it has gained global acceptance. Most of the world has hamburger. Same with pizza and fried chicken. The American version of Chinese, can be found on every continent. Spicy chicken wings and ramen, are trending like Sushi was. The San Francisco Mission burrito is slowly creeping across borders.
Certain food may never catch on, on a global scale. I just can't imagine an "all-you-can-eat borscht" in every strip mall across the land. Probably the same reason why Pea Soup Andersen's was never able to expand it's all-you-can-eat pea soup.
I actually wagered with a friend, that his favorite Filipino chain, was not going to gain global acceptance. I just don't see it. Not with Covid rampaging the earth. Most dishes on a steam table, swimming in a vat of oil, vinegar, soy sauce, and water. Then everyone digs in with their hands. Licking their fingers. And then reaching back into the dish to grab more. But maybe I'm just too picky. I don't want my fish with the scales and fins left on. And I want variety beyond boiled in vinegar, and fried in oil. Which sort of explains why in The Philippines, successful chains like Max's & Jollibee sell fried chicken and spaghetti.
Tri-tip is probably 1 of the best pieces from a cow, and very few people know it. In my twisted mind, tri-tip could be the next food trend. And not just because I'm from California, which is known for Santa Maria steak. Fresh, local vegetables. Homemade bread. Keep the menu small and simple. Maybe I could be the next food court champion.
Perhaps there was a time, when "fine dining" was defined by French Bistros. In today's United States, the average person would not know what French cuisine is, or what would be on a French menu. I would also believe that if you went to Asia, South America, and Africa, the average person on the street would know nothing about French dining.
While a burger is not culinary genius, it has gained global acceptance. Most of the world has hamburger. Same with pizza and fried chicken. The American version of Chinese, can be found on every continent. Spicy chicken wings and ramen, are trending like Sushi was. The San Francisco Mission burrito is slowly creeping across borders.
Certain food may never catch on, on a global scale. I just can't imagine an "all-you-can-eat borscht" in every strip mall across the land. Probably the same reason why Pea Soup Andersen's was never able to expand it's all-you-can-eat pea soup.
I actually wagered with a friend, that his favorite Filipino chain, was not going to gain global acceptance. I just don't see it. Not with Covid rampaging the earth. Most dishes on a steam table, swimming in a vat of oil, vinegar, soy sauce, and water. Then everyone digs in with their hands. Licking their fingers. And then reaching back into the dish to grab more. But maybe I'm just too picky. I don't want my fish with the scales and fins left on. And I want variety beyond boiled in vinegar, and fried in oil. Which sort of explains why in The Philippines, successful chains like Max's & Jollibee sell fried chicken and spaghetti.
Tri-tip is probably 1 of the best pieces from a cow, and very few people know it. In my twisted mind, tri-tip could be the next food trend. And not just because I'm from California, which is known for Santa Maria steak. Fresh, local vegetables. Homemade bread. Keep the menu small and simple. Maybe I could be the next food court champion.