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Topic: In other news ...

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utee94

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Re: In other news ...
« Reply #672 on: November 18, 2020, 08:01:55 AM »
Quote from: 847badgerfan on November 18, 2020, 06:30:29 AM
I posted that you will not find brisket there. They use it for hamburger - which is good. I do the same on occasion.

As for not doing BBQ, well, they do. Applying smoke and low levels of heat is BBQ. They do this. They just don't do it on cuts that take 18 hours.

They do make pork shoulder a lot. Poultry too. Not much in the beef department though.

Why is sausage not BBQ in Germany, but it is in Texas? I've had both and they are both stellar.
I've spent months in Germany.  Show me these BBQ restaurants if you insist they exist.

BBQ sausage is filler.  I cook it for others but don't bother eating it.

Brisket, ribs, pulled pork.  BBQ-- the American style and specific cuisine I've been talking about this entire time.
« Last Edit: November 18, 2020, 08:11:18 AM by utee94 »
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utee94

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Re: In other news ...
« Reply #673 on: November 18, 2020, 08:04:27 AM »
Quote from: 847badgerfan on November 17, 2020, 02:32:23 PM
What is American food, other than eggs for breakfast?
I mean, you're the one that brought up eggs.  Those aren't American.  I've had eggs all over the world.

Cooking them in specific ways at specific times?  Okay, that might be American.

See what I'm saying, now? :)



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utee94

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Re: In other news ...
« Reply #674 on: November 18, 2020, 08:10:12 AM »
Quote from: bwarbiany on November 17, 2020, 03:03:02 PM
Chop suey and General Tso's Chicken.
I also liked bwar's response here.  It's pretty on-point.  

We've altered the cuisines of lots of other countries and created uniquely American dishes.

"Chinese" food is often American.  Tex-Mex is American.  

Grits are not American because they're the same thing as polenta, which is not American.
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847badgerfan

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Re: In other news ...
« Reply #675 on: November 18, 2020, 08:17:39 AM »
Quote from: utee94 on November 18, 2020, 08:01:55 AM
I've spent months in Germany.  Show me these BBQ restaurants if you insist they exist.

BBQ sausage is filler.  I cook it for others but don't bother eating it.

Brisket, ribs, pulled pork.  BBQ-- the American style and specific cuisine I've been talking about this entire time.
There's not many, just as there are not many in the US outside of the South and Texas.

The Germans I know (4 families) all have smokers and they all smoke meats. I don't know what else to say. They do it over there.

Lots of European countries do smoked meats as I understand it, mostly East. My understanding is that the Czech's had a lot of influence on CenTex BBQ, and maybe still do?
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U RAH RAH! WIS CON SIN!

utee94

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Re: In other news ...
« Reply #676 on: November 18, 2020, 08:24:47 AM »
Quote from: 847badgerfan on November 18, 2020, 08:17:39 AM
There's not many, just as there are not many in the US outside of the South and Texas.

The Germans I know (4 families) all have smokers and they all smoke meats. I don't know what else to say. They do it over there.

Lots of European countries do smoked meats as I understand it, mostly East. My understanding is that the Czech's had a lot of influence on CenTex BBQ, and maybe still do?
The Czechs and Germans brought us sausage.  That's their contribution. :)

I'm glad your German friends are so progressively American though, good on them.
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Cincydawg

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Re: In other news ...
« Reply #677 on: November 18, 2020, 08:25:59 AM »
Reminds me of the server who asked if I wanted my smoked salmon medium rare or medium.

I think smoking is a different, though related process, to BBQ.  You can smoke a ham to preserved it for example, it's not BBQ.

And of course there is salt curing, my granddad did both smoke and salt cured hams, which we call country ham.  He taught it to the Italians.

https://www.thespruceeats.com/what-is-prosciutto-1328662
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MrNubbz

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Re: In other news ...
« Reply #678 on: November 18, 2020, 08:28:03 AM »
Quote from: utee94 on November 18, 2020, 08:01:55 AM


BBQ sausage is filler.  I cook it for others but don't bother eating it.





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utee94

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Re: In other news ...
« Reply #679 on: November 18, 2020, 08:29:56 AM »
Not BBQ, but the Czechs also brought us the kolache and the klobasnek, for which I am eternally grateful.

Although arguably the klobasnek actually IS American, as many accounts have them originating here, albeit from Czech bakeries.  Which would make sense, as when I was in the Czech Republic I saw plenty of kolaches in bakeries, but didn't see any klobasnek over there.

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MrNubbz

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Re: In other news ...
« Reply #680 on: November 18, 2020, 08:32:02 AM »
Quote from: 847badgerfan on November 18, 2020, 08:17:39 AM
There's not many, just as there are not many in the US outside of the South and Texas.

The Germans I know (4 families) all have smokers and they all smoke meats. I don't know what else to say. They do it over there.

Lots of European countries do smoked meats as I understand it, mostly East. My understanding is that the Czech's had a lot of influence on CenTex BBQ, and maybe still do?
Smoking has been around for time eternal Native American smoked meats



https://www.offthegridnews.com/off-grid-foods/long-term-meat-preservation-the-native-american-way/



« Last Edit: November 18, 2020, 08:37:11 AM by MrNubbz »
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utee94

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Re: In other news ...
« Reply #681 on: November 18, 2020, 08:32:17 AM »
Quote from: Cincydawg on November 18, 2020, 08:25:59 AM
Reminds me of the server who asked if I wanted my smoked salmon medium rare or medium.

I think smoking is a different, though related process, to BBQ.  You can smoke a ham to preserved it for example, it's not BBQ.

And of course there is salt curing, my granddad did both smoke and salt cured hams, which we call country ham.  He taught it to the Italians.

https://www.thespruceeats.com/what-is-prosciutto-1328662
Yes, a lot of people seem to think that smoke-curing is the same as smoke-BBQing, but they're two different processes for two different purposes.

Even more people think grilling is BBQing, but everyone around here is smart enough to know the difference, so we won't talk about that.
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MrNubbz

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Re: In other news ...
« Reply #682 on: November 18, 2020, 08:38:36 AM »
Ed Zachery though some don't know how to cook proper chili - so we won't talk about that either
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MrNubbz

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Re: In other news ...
« Reply #683 on: November 18, 2020, 08:41:35 AM »
Quote from: utee94 on November 18, 2020, 08:24:47 AM
The Czechs and Germans brought us sausage.  That's their contribution. :)

I'm glad your German friends are so progressively American though, good on them.
Perhaps but the Poles/Italians/Slovenians/Hungarians might want a word with you.Though the Gerries may have arrived much sooner - you like that word?Slovenian Easter Sausage they make here in Cleveland is just......you have to try it
« Last Edit: November 18, 2020, 09:49:47 AM by MrNubbz »
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Cincydawg

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Re: In other news ...
« Reply #684 on: November 18, 2020, 08:49:35 AM »
There is a neat book out called "Salt" that goes through its history and how critical it was back in the day to nearly every aspect of life, especially the military.

Preserving food is an obvious necessity when you have hard winters.  A lot of Southern food is derived from the need for preservation without refrigeration.

Smoking meats was of course an alternative to using salt.  Food is pretty interesting, history thereof etc.

We dined at the French place last night with our neighbor the physicist.  Good stuff.
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MrNubbz

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Re: In other news ...
« Reply #685 on: November 18, 2020, 08:55:09 AM »
Quote from: Cincydawg on November 18, 2020, 08:49:35 AM
Smoking meats was of course an alternative to using salt.  Food is pretty interesting, history thereof etc.
I've found food comes in handy - no matter what form
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