My theory is still that, because food nowadays has a tendency to associate bright/colourful food with good food (Mexican, Indian, etc.), that a lot of northern European food got the short stick because of their main ingredients. One of my recent favourite foods is Savoy cabbage soup and it's legit just cabbage soup, it's sheer green. And it's delicious.
I grew up with a grandmother from northern Germany and sometimes what people would call "green/brown slop" is the most delicious because it's speck, potato, cabbage/green beans and Kassler.
Cabbage is so underrated in general. Three of my grandparents were Ukrainian so I grew up eating tons of it. Cabbage rolls, cabbage-stuffed varenyky, pickled cabbage, braised cabbage, cabbage soup, cabbage cabbage cabbage!
What you said about us associating colour with taste these days makes me wonder if cabbage rolls seem to have taken off as one of the most popular Eastern European foods on reddit because of the bright red tomato sauce. Food (heh) for thought.
So one time I can home from a really long hard day at work and found my husband had made Savoy cabbage soup, I was so disappointed until I tried it amd it was so delicious
Curry is bright yes, but apart from that, even just using more bright/colourful food and spices. Northern Germany has potatoes, cabbage in like red and green, green beans and that seems to be it. Mecklenburg has at least Sanddorn (sea buckthorn) which is a type of yellow but it's regional.
potatoes, green beans and Kassler with Sauce isnt very bright, more of a dull colour palette.
I feel like only mentioning mexican and Indian makes it seem like, I only target "exotic" cuisine? I hope it doesn't come across that way. BBQ also falls under that, BBQ that's posted on like recipe blogs and books always glisten and shine to the next town over. Spanish and greek food also seems very bright from what I've seen.
Youve clearly never had chips from a decent chippy. Its like a salt vagazzle on every chip.
But more seriously: isnt there a salt shaker or grinder on literally every table in every restaurant in the land? Just add some more if you want it saltier.
The salt is on the table, you're expected to salt your own food to the level you like. It's just a cultural thing, some countries put it in when cooking, we add it after.
This is a fair observation. The triple point has been done to death here in the Americas. See the Allspice chips in Canada as an example of this phenomenon
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u/what_am_i_doing23 22d ago
My theory is still that, because food nowadays has a tendency to associate bright/colourful food with good food (Mexican, Indian, etc.), that a lot of northern European food got the short stick because of their main ingredients. One of my recent favourite foods is Savoy cabbage soup and it's legit just cabbage soup, it's sheer green. And it's delicious.
I grew up with a grandmother from northern Germany and sometimes what people would call "green/brown slop" is the most delicious because it's speck, potato, cabbage/green beans and Kassler.