The "I Didn't Comment in Another Thread" Thread

[Whizbang Dustyboots]

I'd gather its a rare meat in U.S. giving them a theme to center on.

Outside of Mediterranean restaurants, I don't think lamb has been a staple at US restaurants since the 1950s or 1960s. Even as a kid in the 1970s and 1980s, I heard about mint jelly and lamb and other fine dining dishes that used lamb, but never saw it on any menus, even when we went to those sorts of restaurants.

However it started, I think lamb farmers and Mediterranean restaurants are in some sort of symbiotic relationship now.

 

[trappedslider]

 

[overgeeked]

Really? Lamb isn't a big meat in Greece itself? It's definitely how Greek American restaurants present it.

Sure. Just like how Chinese restaurants in the US don't really do traditional Chinese food, they do American Chinese food. Same with most Mexican places, Italian places, etc.

 

[Ryujin]

Tech Related - Enterprise level wireless network with authentication and certificates required.

Client - "Why don't my smart light bulbs work in my office?"

Headdeskheaddeskheaddeskheaddeskheaddeskheaddesk...

 

[Scribe]

Any number of memes would be sufficient, the irony is not lost on me.

 

[trappedslider]

Any number of memes would be sufficient, the irony is not lost on me.

 

[trappedslider]

we all agree the current system sucks, but since we're stuck with it we want it to work to our advantage just once.

 

[ichabod]

I vote we spend the rest of the week obsessed with Greek food.

I don't know what is up with everyone's fascination with modern Greek food. The 19th century stuff was really much better. The simpler recipes lead to a better dining experience. That style of cooking is really coming back now. They're calling it the Old Greek Revival or Old Greek Renaissance, sometimes abbreviated as OGR.

 

[Whizbang Dustyboots]

Just like how Chinese restaurants in the US don't really do traditional Chinese food, they do American Chinese food.

Sure, but Chinese-American restaurants aren't randomly claiming that kangaroo meat is integral to the nation's cuisine.

Same with most Mexican places, Italian places, etc.

Italian-American dishes, for sure. Italian immigrants were amazed at the abundance of cheap, high quality meat, for starters.

Mexican-American restaurants are often closer to what one might get in Mexico than one might think.

For one thing, there's no singular "Mexican" cuisine, but a whole host of regional dishes. (There are 129 million Mexicans across 29 states, with cultural traditions that often pre-date Columbus.) The Mexican food one gets in California typically echoes what one can get in Baja California or Sonora. Tex-Mex is the cuisine of Chihuahua, Coahuila, Nuevo Leon or Tamalipas covered in cheese.

And, more importantly, Mexican immigrants are in the kitchens of every major city in the United States, and they have a vested interest in being able to find food they like and recognize when they're off-duty.

 

[trappedslider]

And, more importantly, Mexican immigrants are in the kitchens of every major city in the United States, and they have a vested interest in being able to find food they like and recognize when they're off-duty.

There's a joke here in New Mexico that if the kitchen doesn't have an abuela doing the cooking then it's not actual Mexican.