Getting mad at the colonizers who took over every country renowned for its cuisine and proceeded to reboot their dishes with the shittiest, low-effort fakes they could think of. “Curry” that’s basically turmeric LaCroix, “sausage” that’s mostly filler (eg. sawdust, etc.), tea that’s more cream/sugar/old AF shake than not, et al… Of course they’re gonna add cream to your perfect, timeless simplicity of that traditional dish, friends. They’re fucking knobs about “food”, but wait until the Americans get it as a flavor of boxed mac & cheese. 🤌🏼
I am British, and an Indian friend who studied in the UK says he always finds it funny when British people talk about curry as if it’s a thing, like a defined meal or something. Apparently in India, it sort of just means “sauce”
To be fair, America’s Test Kitchen is a treasure of cooking information, I really like their cookbooks because they explain “why” for their recipes from a technical standpoint, which helps to understand substitutions where necessary. Plus they explain all the testing they did on variations and results, which helps troubleshoot my own dishes. The Cook’s Illustrated Meat Book may as well be named the Meat Bible (for the home cook).
The streaming TV channel is also good at giving you the exact measurements missing from the online stuff, absolutely agreed. They’re just super aggressive with the paywall.
Getting mad at the colonizers who took over every country renowned for its cuisine and proceeded to reboot their dishes with the shittiest, low-effort fakes they could think of. “Curry” that’s basically turmeric LaCroix, “sausage” that’s mostly filler (eg. sawdust, etc.), tea that’s more cream/sugar/old AF shake than not, et al… Of course they’re gonna add cream to your perfect, timeless simplicity of that traditional dish, friends. They’re fucking knobs about “food”, but wait until the Americans get it as a flavor of boxed mac & cheese. 🤌🏼
I know it seems weird, but I thought curry was actually invented by the Brits.
I chuckled at you, but turns ou that is not 100% wrong either. https://en.m.wikipedia.org/wiki/Curry
That’s chicken tikka masala but you weren’t far off.
https://en.m.wikipedia.org/wiki/Chicken_tikka_masala
I am British, and an Indian friend who studied in the UK says he always finds it funny when British people talk about curry as if it’s a thing, like a defined meal or something. Apparently in India, it sort of just means “sauce”
Blame the Germans, I got it from Aldi :p
The Americans have really good versions of the recipe, but they bill you to see it.
No, not kidding. Want the recipe? Pay up!!
https://www.americastestkitchen.com/recipes/14179-cacio-e-pepe-for-two
Free version shows you the technique, but no measurements. Toast the peppercorns and grind by hand. How much? Yeah good luck!
Mix some pasta water with the cheese to turn it into a sauce, again, how much water? How much cheese? Pay up for the recipe, bitches!
https://www.americastestkitchen.com/articles/8536-how-to-make-cacio-e-pepe
Video version from a different site (but the founder of the previous site):
https://youtu.be/nS0Jx83HS8g
To be fair, America’s Test Kitchen is a treasure of cooking information, I really like their cookbooks because they explain “why” for their recipes from a technical standpoint, which helps to understand substitutions where necessary. Plus they explain all the testing they did on variations and results, which helps troubleshoot my own dishes. The Cook’s Illustrated Meat Book may as well be named the Meat Bible (for the home cook).
The streaming TV channel is also good at giving you the exact measurements missing from the online stuff, absolutely agreed. They’re just super aggressive with the paywall.
Buy the cookbooks, ignore the subscription BS.