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Joined 1 year ago
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Cake day: June 25th, 2023

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  • Things I would like to know:

    1. How to cut veggies properly. This could be on a per recipe basis like “in this recipe we will dice onions, here’s how”. I’ve been cooking for years but sometimes I get tripped up on what’s best for the veggies in that specific recipe and I just guess.
    2. When to add things to the pan and how long to cook/what temp before adding more stuff. I feel like other cooking shows don’t explain that some things need to cook longer than others.
    3. Explain mixing things to get the right flavor, for example this is salty so we add sweet/acidic. I feel like this is probably super important and why my food always tastes off.
    4. I have health issues with my intestines and am super sensitive to grease. Too much oil/butter and I’ll be sick. So I personally would like to know ways to cook with less oil/butter but still taste good. Or maybe ways to use the oil in food already (I’m thinking ground beef/bacon) so you don’t add more (I have no idea if this is possible just an idea in case it is).





  • I think someone said it above but that’s probably because there were less French immigrants in the 19th century compared to Italian, German, and Irish. Italy and Ireland had famines and Germany had a revolution in the 19th century which led to lots of immigrants to the US. Many (maybe most) French immigrants were much earlier which may have led to decendents feeling fully American versus calling upon a more recent immigrant identity.

    Anecdotally, I know a guy of French descent whose family had settled an area (forget where now) before the US existed. They chose to join the US (voted for their state to join the union) and felt fully American. It’s possible that many more older French settlers felt the same.