American Food
- Thread starter Pat's Van
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How very scientific / objective.
There are hundreds of brilliant American wines. And there are thousands of brilliant French ones.
Teaching job?
Disagree with quite a bit, but some of that is correct. And anyone that puts canned cheese in their own mouth deserves the effects that will result.
Haha...OK, my statement was a little OTT...but so is yours. The world has caught up to France. Wine Spectator top 10 only had 2 French wines.
I can't taste much difference in most wines, but given the short history of craft brewery in the US, we've done pretty well I think. Give us some time and you may see more worth tasting (in beer and wine).
What do you disagree with? NB, if you've never eaten proper back bacon, it's best you just take my word for it. Those deep-fried crispy strips of leather you guys eat are better suited to whipping people than being used as food.
Bacon is not deep fried
In a top ten, yes I'd agree. But if you ranked a top thousand, I'd wager half of them would be French. South Africa, New Zealand and Australia all produce fantastic wines too, but there is simply a wider range and greater volume of different top-drawer French wines.
I'm not trying to detract from the achievements of the American wine industry, which have been astounding in a very short space of time. But SURPASSING France? That's a bold claim.
Yes...it was OTT. That competition in 1976 certainly wasn't scientific, but at the time is was an absolute shock. French judges picking American wine.
We use different cuts of meat, just a preference in how to use the meat selection. Not much else to do with the cut of "crispy" bacon other than how it's used. It's not a loin cut like "Canadian" bacon, or your bacon.
You may need to publish a series of food sermons to help people distinguish different styles of cooking and service.
