susanna foo was the talk of the town when i moved to philly years ago. not white. very influential to a lot of people. people forget about these people. they've been here for decades. have more respect for pioneers! they said a chef from Mongolia would never make it in the land of the cheesesteak!
― scott seward, Thursday, 7 June 2012 15:04 (eleven years ago) link
(not to mention a chef opening a restaurant in philly in the 80's that blended french and chinese)
― scott seward, Thursday, 7 June 2012 15:06 (eleven years ago) link
yeah, i think that's one of the realities that that dude's bluster obscures, for sure. and i'm sure you're right that his anger is partly jealousy/wishing he had a higher profile/whatever. i don't know enough about the restaurant business to know if he's right about anything, to be honest, but i found his discussion of the dynamics of the immigrant-owned restaurant + the immigrant community compelling. mostly it is a relief to me when other people sound as resentful as i sometimes sound.
― horseshoe, Thursday, 7 June 2012 15:07 (eleven years ago) link
did this person end up independently inventing vietnamese food because that would be kind of amazing
― thomp, Thursday, 7 June 2012 15:09 (eleven years ago) link
like, the thing he said about food being all chinese-americans have in this country; as you rightly point out, scott, that's not true! but i get how it could feel true! i have heard myself get weirdly culturally nationalistic when indian food gets brought up in conversation and been like, what is this about???
― horseshoe, Thursday, 7 June 2012 15:10 (eleven years ago) link
yeah - I think his resentment also stems from being the child of immigrants, ie someone who ought to be better at navigating the whirls and whorls of the restaurant business than his FOB forbears, but is still losing out to the famous white pastry chef who happened to marry into a Mexican family
― chris paul george hill (dayo), Thursday, 7 June 2012 15:11 (eleven years ago) link
i get the resentment. and totally understand the immigrant resentment. and feeling left out in a country that just keeps taking your shit and making it seem like a novelty. and, mexico, i am deeply sorry.
― scott seward, Thursday, 7 June 2012 15:25 (eleven years ago) link
there is no real answer to cultural imperialism. just make your food and be true to yourself. that's all you can do. and kill white people.
― scott seward, Thursday, 7 June 2012 15:30 (eleven years ago) link
eat white people
― dell (del), Thursday, 7 June 2012 15:30 (eleven years ago) link
we are talking about a country that made this. and supposedly ate it. some crazy motherfuckers. watch your back.
https://fbcdn_sphotos_c-a.akamaihd.net/hphotos-ak-ash3/s720x720/547553_3701821697805_1511526505_n.jpg
― scott seward, Thursday, 7 June 2012 15:33 (eleven years ago) link
is that a weight watchers recipe card in the sense that those lists of public enemies are CIA playing cards
― blossom smulch (schlump), Thursday, 7 June 2012 15:34 (eleven years ago) link
there's broccoli!
― goole, Thursday, 7 June 2012 15:35 (eleven years ago) link
mods pls nsfw this thread
― dell (del), Thursday, 7 June 2012 15:35 (eleven years ago) link
is that pasta? cabbage? lemon rind?
grilled onions, presumably
― thomp, Thursday, 7 June 2012 15:36 (eleven years ago) link
no, apparently sauerkraut
this one is better:
http://www.greenstardesign.com/blog/barf_dog.jpg
3 slices bacon½ cup chopped onion1 can Cream of Chicken Soup¼ cup milk3 cups sliced cooked potatoes1 ½ cups cooked cut green beans1 pound frankfurters
Heat oven to 350°. Crisply fry bacon slices, crumble and set aside. Drain off excess bacon fat and brown onions in remaining drippings. Stir in soup, milk, potatoes and green beans. Pour into a 1 ½ quart casserole. Cut frankfurters in half, and stand up around the edge of the baking dish. Bake for 30 minutes, top with bacon and serve.
Serves:4Preparation time: 50 minutesApproximate calories per serving: 520
― thomp, Thursday, 7 June 2012 15:37 (eleven years ago) link
I hear white people are trying to sing the blues too. When Muddy Waters was asked whether they could, he supposedly said, "Sure why not, I have a dog that can bark the blues."
― curmudgeon, Thursday, 7 June 2012 15:38 (eleven years ago) link
if your recipe looks simultaneously like excrement AND genitalia then...
plus the broccoli isn't overcooked enough for that era!
― dell (del), Thursday, 7 June 2012 15:39 (eleven years ago) link
Mayonnaise and cream of mushroom soup are implicated in so much of this shit, thry're like the Bat-signal of shitty American taste trends.
― indian rope trick (remy bean), Thursday, 7 June 2012 15:39 (eleven years ago) link
final step: push Frankfurter Volcano into trash, eat marigolds
xxxp
― blossom smulch (schlump), Thursday, 7 June 2012 15:41 (eleven years ago) link
xpahem JELLO MOLDS
with marshmallows in case you're feeling especially gelatin-deficient
― dell (del), Thursday, 7 June 2012 15:42 (eleven years ago) link
next dinner party:
http://lh5.ggpht.com/_jyIYP1-t1W0/S9Bq_uIeXnI/AAAAAAAAJZ8/i5or1a2JaSk/vintage-recipe-cards_thumb%5B3%5D.jpg
― scott seward, Thursday, 7 June 2012 15:46 (eleven years ago) link
is there an opportunity to revitalize cream-of-whatsit soup & frankfurt casseroles for cosmopolitan yelpers? maybe a charmingly kitschy bistro called "haute dish" or something?
― real men have been preparing manly dishes for centuries (elmo argonaut), Thursday, 7 June 2012 15:49 (eleven years ago) link
p sure they're balloon sculptures scott
― blossom smulch (schlump), Thursday, 7 June 2012 15:51 (eleven years ago) link
btw i know tater tots have been reclaimed already, there is a place here that does tater tot poutine
― real men have been preparing manly dishes for centuries (elmo argonaut), Thursday, 7 June 2012 15:51 (eleven years ago) link
there are those kinda faux diner places that have apple brown betty and tuna casserole "with a modern twist". but nothing as extreme as frankfurter spectacular.
― scott seward, Thursday, 7 June 2012 15:53 (eleven years ago) link
maybe a charmingly kitschy bistro called "haute dish" or something?
there is a restaurant here with that actual name
― goole, Thursday, 7 June 2012 15:53 (eleven years ago) link
think of how long people were torturing the humble mashed potato. those potatoes didn't know what hit them.
― scott seward, Thursday, 7 June 2012 15:54 (eleven years ago) link
all the new american places have those kinda throwback/futuristic dishes. i love a fancy mac & cheese. there is some great cheese out there!
there's also a place called "cafeteria" that i am fairly sure serves everything in plastic trays with the multiple compartments. never been there. it's always busy.
― goole, Thursday, 7 June 2012 15:55 (eleven years ago) link
a table of itinerant foodies going crazy over a cilantro-infused pineapple jello mold, taking DSLR snaps of the house-made stovetop stuffing crust on their turkey casserole
― real men have been preparing manly dishes for centuries (elmo argonaut), Thursday, 7 June 2012 15:55 (eleven years ago) link
fronting ground zero
http://www.haute-dish.com/
― goole, Thursday, 7 June 2012 15:56 (eleven years ago) link
i would take a gift card; their beer list isn't bad.
― one dis leads to another (ian), Thursday, 7 June 2012 15:59 (eleven years ago) link
haha wow, that actually exists.
― real men have been preparing manly dishes for centuries (elmo argonaut), Thursday, 7 June 2012 16:00 (eleven years ago) link
would eat
― thomp, Thursday, 7 June 2012 16:03 (eleven years ago) link
inevitable last frontier will be the place called Le Dumpster. foodie diving behind supermarkets will be the ultimate in locavore sustainability. still think the new yorker article on the "fad" of "foraging" signals endtimes. you can get FOOD right out of the GROUND! who knew?
― scott seward, Thursday, 7 June 2012 16:09 (eleven years ago) link
that belongs on the future foodie trends thread though.
― scott seward, Thursday, 7 June 2012 16:13 (eleven years ago) link
Shit White People Eat
― (REAL NAME) (m coleman), Thursday, 7 June 2012 16:18 (eleven years ago) link
this dude's food is pretty good, even if the atmosphere is a bit much and the decor borders on/crosses the line to bad tase: http://newasiancuisine.com/5179-zak-pelaccio.html
― s.clover, Thursday, 7 June 2012 16:18 (eleven years ago) link
maybe it's cause I grew up on ground beef casseroles bound w/cream of mushroom soup & mayonnaise, but beyond the LOLs those frankfurter dishes don't strike me as more outlandish and/or indigestible than some of the stuff I read about in high-end restaurant reviews
― (REAL NAME) (m coleman), Thursday, 7 June 2012 16:21 (eleven years ago) link
there is nothing left to do but invent entirely new foods, foods incomprehensible to human perception, foods whose very flavors come at the cost of sanity
― real men have been preparing manly dishes for centuries (elmo argonaut), Thursday, 7 June 2012 16:22 (eleven years ago) link
At The Mushrooms of Madness
― real men have been preparing manly dishes for centuries (elmo argonaut), Thursday, 7 June 2012 16:23 (eleven years ago) link
haha
― goole, Thursday, 7 June 2012 16:25 (eleven years ago) link
even then some foodie would one-up you - "ah the manna from heaven I had in the middle east was better"
― (REAL NAME) (m coleman), Thursday, 7 June 2012 16:26 (eleven years ago) link
ilx has done this before: dr. strongo's neuvo cuisine.
― Aimless, Thursday, 7 June 2012 16:27 (eleven years ago) link
an appetizer that turns into a dessert as you eat
― real men have been preparing manly dishes for centuries (elmo argonaut), Thursday, 7 June 2012 16:27 (eleven years ago) link
does the appropriation of eastern european foods work differently than that of Latin American or Asian foods?
― Euler, Thursday, 7 June 2012 16:27 (eleven years ago) link
besides generally being less yummy
maybe it's cause I grew up on ground beef casseroles bound w/cream of mushroom soup & mayonnaise
Had this at an elementary school potluck last night, it was amazing and I went back for seconds.
― Guayaquil (eephus!), Thursday, 7 June 2012 16:28 (eleven years ago) link
there were tater tots in it too, obviously.