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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9235500" data-attributes="member: 19675">Nah, we’re just on different parts of the same track!Sauces like au poivre or piccata are great examples, but they’re exceptions in western cuisine.  The vast majority of the others are all very uniform and homogeneous in nature.  The only other European/American sauces I can easily think of that aren’t are things like rustica versions of Italian sauces and some of the South American salsas.I’ve been into Indian food since I was introduced to it by a HS classmate in the mid-80s.  The rest of my family is just starting to get their feet wet, with Mom being the next most experienced…which isn’t saying much.A year+ pre-COVID, I took her and one of my cousins to a new, high-end Indian place, and one of the dishes we got was a simple Chicken Biryani.  Everyone enjoyed it, and we took the leftovers home.  A day or so later, we were trying to finish off the leftovers in the fridge, whic included a serving of turnip greens, which mom claimed immediately.*  But the only rice we had was the biryani.Mom mixed the two, and stopped eating after taking her first bite of the melange, and just looked at me.“Son, you have to try this.”I did…and was stupified.  So few of the spices in each dish overlapped.  And yet, the meticulously blended creole seasonings in the greens and the discrete flavor bombs from the biryani had combined into a true flavor experience!FWIW, Mom did NOT offer me another taste, and practically squee-geed her bowl.* my greens kick ass</blockquote>

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