Original or American?
I am curious what everyone else thinks on the topic of American versions of food items vs original (often European/Asian etc.) varieites.
Original vs American, I have given an example brand inside the quotes to assist.
American Yellow Mustard (French’s) vs Hot English Mustard (Colemans)
Americanized Soy Sauce (La Choy) vs Asian Soy Sauce (Kikkoman)
They are many other products that have been significantly changed here in USA from the original versions in Europe or elsewhere. For example Maraschino Cherries, not quite the same thing as what is sold here in USA.
And Bacon ye gods worlds difference in what we call bacon here in USA vs say England or even Canada.
What do you all think, which is your preferences?
I have nothing at all against traditional fare, but I do enjoy significantly new tastes, fragrances, and textures on my virginal palate.
I dunno about the mustard, I like a lot of distinctly American concoctions of mustard, just not the standard yellow variety. Horseradish mustard is very very good and I had a maple mustard that was also very good. Soy sauce, Kikkoman hands down. Bacon, er…..never been a fan of any variety. The American kind is only good soft and then it’s not fully cooked. The Canadian kind just makes me wonder why you would fry your ham. I like my ham basted in honey glaze and spices, not fried in a pan with eggs. (And oddly, I like my eggs in a burrito shell with shredded jack cheese and sauteed white mushrooms.)
I think I just have odd taste in general. I mix condiments with things they don’t belong on. For example, I put both ketchup and mayo on my hamburgers, cheesesteaks, and bologna. I mix bbq sauce and ketchup for fries. I add horseradish to roast beef and ham sandwiches. So maybe I’m just insane. But I do really like variety.
June 29th, 2006 at 12:26 pmI like a bit of variety, like whenever I make potato wedges, we usually serve them with a large variety of sauces, such as mustard, mayo, honey mustard, bbq, ketchup, horseradish, Heinz 57, ranch dressing, and either malt vinegar or balsamic vinegar.
Believe it or not horseradish is so made for roast beef, very traditional thing to do 🙂
I like cocktail sauce which is pretty much ketchup with horseradish.
Variety is truly the spice of life 🙂
June 29th, 2006 at 12:31 pm1. Mustard: different kinds for different purposes.
June 29th, 2006 at 12:50 pm2. Soy sauce: cheap brands like Kikkoman and La Choy are basically the same. I get a nice low-sodium tamari, not sure where it’s made.
3. Maraschino cherries: never had them otherwhere.
4. Bacon: USA, dammit. I like mine CRISPY AS IT GETS!
I think I used cocktail sauce on a burger once. Seemed appropriate and was decent. I was out of ketchup and figured it was close enough. This is the same theory I use for substituting ranch for mayo on sandwiches and sometimes in tuna salad. This is true college gourmet we’re talking here.
And really guessing and testing comes up with some great combos that most people will turn their nose at (but only if you actually tell them what’s in it). 😉
June 29th, 2006 at 12:56 pmI don’t think you can ever go wrong with ranch.
You are quite creative in the kitchen, trying new things is really the gateway to innovative cooking, and is something I rather enjoy sampling.
June 29th, 2006 at 1:01 pmTrue maraschino cherries were wiped out here in America by the prohibition period and never quite recovered in popularity.
True maraschino cherries are basically marasca cherries which have been macerated and soaked in brine, then sweetened, and added to maraschino (which is a clear liquer that has an almost almond owing their flavour to cherry pits).
American maraschino are basically dehydrated sweet cherries that have been artificially flavoured and coloured.
June 29th, 2006 at 1:08 pmI was thinking of macerating cherries in amaretto sometime.
June 29th, 2006 at 1:09 pmOMG that does sound good. That is one of the nice things about Cherries is that you can add them to a variety of liquers and they absorb just enough flavour to show through, without losing that rich cherry flavour.
June 29th, 2006 at 1:11 pmOh yah the soy sauce I use is Lee Kum Kee, which is a true brewed soy, I tend to go through a large bottle in no time.
June 29th, 2006 at 1:11 pmAnd the almond makes them taste MORE cherry-like.
I did make a chocolate cake once with amaretto in the cake and frosting, put cherry jam mixed with amaretto in between the layers, and topped it off with a ring of maraschino cherries.
June 29th, 2006 at 1:13 pmI love their hoisin too.
June 29th, 2006 at 1:13 pmyou too eh 🙂
June 29th, 2006 at 1:15 pmOh and one of the few things I learned to cook from my grandma was good old fashioned mac n cheese in the oven with lots of sharp and extra sharp Cabot cheddar. The secret though is to add a tiny bit of spicy brown mustard to kick it up a notch but without a noticeable mustard flavor.
I learn from my family who do odd things like mix salsa and cottage cheese to cut the spiciness and sometimes then put it on toast. Which still makes me raise my eyebrows. I”m far better and experimenting with spicing after the actual cooking and it’s often to disguise the fact that I’m not that great. I do kickass at eggs though. I spice them up right so they don’t need anything on them.
June 29th, 2006 at 1:20 pmCabot’s Vermont Cheddar’s are really incredibly good cheese. I really prefer Extra Sharp to others because I can make something as cheesey as I want without having to use a whole 2lb brick lol.
June 29th, 2006 at 1:23 pmI loooove cake, it’s one of my fav things, especially with fruit.
June 29th, 2006 at 8:39 pmCake…or DEATH?
June 29th, 2006 at 8:47 pmdeath by cake lol
June 29th, 2006 at 8:56 pm