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/ck/ - Food & Cooking

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6744185 No.6744185 [Reply] [Original]

>italian food is good because of the quality of ingredients
>french food is good because of the complexity of ingredients
>italian food is objectively better than french food because of this

Prove me wrong, /ck/,

>protip: you can't

>> No.6744189

>>6744185
prove yourself right, faggot

>protip: you cant

>> No.6744195

but italian food and french food are each good because of both the quality and complexity of their ingredients.

how is french food even known for being complex ingredient-wise?

>> No.6744200

>>6744195
épices
p
i
c
e
s

>> No.6744210

>>6744200

oh yeah french food is super fucking spicy.

>> No.6744215

>>6744210
yeh

>> No.6744226

You're doing a pretty good job of proving yourself wrong on your own OP

>> No.6744284

>>6744185
Wouldn't that just mean that Italy grows better produce? Doesn't that mean that Italian farming is better, and not Italian food/recipes/etc?

>> No.6744294

>>6744185
French food is only good from a technical standpoint. Paris has historically had an artificially high density of master chefs, so they compete with one another to make complex and technically challenging dishes. French food is distinct only in the sense that it's hard to make. It's tasty, but not that much tastier than most other country's cuisine. Italian food is just tasty and that's all there is to it.

>> No.6744354

>>6744294
That's just your opinion

>> No.6744382

>>6744185
>French food is complex
>We built our capital on a fucking swamp and eat frogs, hon hon.

>> No.6744396

>>6744382
>overtly simplifying to seem funny
You aren't funny.

>> No.6745232

At first there ist not something like "the one" French cuisine... We have different Kind of:
- Traditional regional cuisine ( Alsatian cuisine has absolutely nothing in common with the Southwest or Breton cuisine)
- the bourgeoisie cuisine, a fusion of different cuisine with ingredients from all over the world ( France had a lot of colonies at that time) . Escoffier was the master of this kind of ccoking
- the "nouvelle cuisine" develloped in the 70' by people like Bocuse, Troisgros, etc ( reduction of fat, concentration of flavor, new technics)

French cuisine always evolved, adapt, assimilate new technics, spices, ingredients, etc

>> No.6745273

>>6744185
Read >>6744189
B U R D E N O F P R O O F
U
R
D
E
N OF PROOF

>> No.6745276

>>6744185
This thread is shit.

>> No.6745277
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6745277

>>6744185
Why can't OP stop being a huge faggot?

>> No.6746841

>>6744284
being italian I can assure you this is false

>> No.6746865

>>6745277
It will never happen.

>> No.6746884

>>6744185
You are wrong. Both cuisines rely on quality ingredients. French is more codified and technique driven, giving Italian home cooks an edge over French. Italian grandma dishes are probably a little better than French grandma dishes. But at the high end of cooking (banquets, fine dining) the French can generally edge out most cuisines, because they've focused on that stuff for so long.