Thread | Brutkey

I think I’m going to start making Sichuan food with paneer instead of tofu

Not to get into regional essentialism, but the north vs south taste line is so clearly defined to me that, South Indian food tastes more Iike home food to me than northern Chinese food does. The same way North Indian food just never hits right. I like it okay, but it’s not.. the food from Kerala or Tamil Nadu or Karnataka that made me.

There are far more similarities at latitudes (south: more spices, warmer and more similar climate, more rice) than within nations.

Richard W. Woodley ELBOWS UP 🇨🇦

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@the5thColumnist@mstdn.ca

@skinnylatte@hachyderm.io

I recall a Chinese Canadian chef stating in an interview that he uses local ingredients not imported Chinese ingredients because the essence of Chinese cooking is using locally grown ingredients. One persons viewpoint.