So first off, I am American, but as I have been expanding my cooking experience I have fallen in love with how refined some food is from other cultures. The best soups I have ever had in a good restaurant here have almost always been smooth and creamy, Yet if you walk down the isle of a supermarket almost everything is Chunky or chunky style. An Italian meat sauce or here often has chunks of vegetables showing yet a an authentic Bolognese from Bologna Italy would never do that, alwasy minced fine so they melt into the sauce. Even Ice cream here is rougher then say Gelatto which is smooth and creamy.
What gives? Why do you guys like everything chunky? Is it because you think you are getting more on your plate? Texture to me is always mushy. How is that good?
This post is locked.Have something new to say?Create a New Post
Updated 1 year ago | 10
Updated 1 year ago | 4
Updated 8 months ago | 26
Updated 1 month ago | 6
Updated 9 months ago | 18