this post was submitted on 01 Oct 2024
407 points (87.2% liked)
Bikini Bottom Twitter
3541 readers
157 users here now
Are ya ready kids?!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
You can find isolated examples from western cuisines (often rich people food) but mixing savoury and sweet is still an exception. You don't get things like how palm sugar is used in so many savory staples from SE Asian. Applesauce or quince paste aren't as ubiquitous in western food as chutney is in Indian.
I've also just met way more westerners who talk about salty/sweet mixes being gross. Raisins in rice, pineapple on pizza and fruit in salad are all things I've heard (mostly americans or australians) react strongly to.
I can not agree. As I said, potato and apple meet in half of my regional dishes. And those are farmer's food, not rich.
Scandinavian and Alpine dishes love lingonberry sauce on dark meat or schnitzel.
I think the best way, is to not think of "western cuisine" as a thing that exists uniformly.
PS: obviously we cook differently than SE Asia, but red cabbage is sweet, carrots are sweet and caramelised onions are sweet. And they are really often used with savory dishes.
Lingonberry sauce on meat, ham on melon, apple in coleslaw... Apple sauce on hash browns! I think every cuisine has combinations like that, but the specific ingredients are location specific.