PIZZA HAWAÏENNE - MULTICULTURALISME ET MÉPRIS DE CLASSE
"Ouaaaiiihaan la pizza à l'ananas mais comment c'est dégueulassehaaann !"
STOP. NON.
La pizza hawaïenne c'est délicieux, mais surtout, c'est le résultat improbable de mélanges culturels, de migrations et de génie prolétaire.
La pizza hawaïenne a été inventée par Sotirios "Sam" Panopoulos, grec de naissance puis naturalisé canadien. Il découvre la pizza à Naples, lors de son voyage jusqu'en Amérique.
Une fois au Canada, Sam trouve du travail dans les mines, puis, réunissant assez d'argent avec ses frères, ouvre un restaurant fast food, le Satellite. On est dans les années 60, et la pizza n'existe virtuellement pas au Canada à cette époque. Hé oui, la pizza a mis du TEMPS avant de devenir populaire dans l'ensemble du monde occidental.
Ce n'est pas impossible que vos arrières grands-parents n'en aient jamais mangé, voire même vos grands-parents eux-mêmes.
Au Satellite, on propose des burgers, des frites, des hot dogs, quelques plats chinois-americain, comme le chop suey, etc. On est loin de la Grande Cuisine, il n'empêche que c'est là qu'une idée de géni va poper dans le cerveau de notre bon Sam : mélanger les saveurs sucrées/salées de la cuisine chinoise avec la tarte napolitaine. Après quelques essais, il arrive à l'ananas et au jambon. Ça plaît aux gens, ça se développe, et aujourd'hui on trouve ça dans toutes les pizzerias du monde ou presque.
Le nom "hawaïenne" vient de la marque de la boîte d'ananas en conserve que Sam a utilisé, rien à voir avec une quelconque inspiration de la cuisine d'Hawaï.
La pizza hawaïenne est donc une création canadienne d'un mineur grec, qui s'est inspiré d'une recette napolitaine et de principes culinaires chinois, et qui porte un nom d'un état des USA.
Si ça avait été un grand chef étoilé et reconnu, personne n'aurait eu l'idée de contester ce plat. Au contraire, il serait sans doute loué comme l'exemple de l'inventivité du chef bidule issu du mouvement machin chose.
Détester la pizza hawaïenne, c'est du mépris de classe.
(Sinon la pizza sur la photo c'est moi qui l'ai faite, et c'était délicieux. Pizza hawaïenne vg avec des capres : MIAM)
You can support this channel on Patreon! Link below Bet you didn't think a rice cooker was so interesting, did ya?Links! Get your links! Hot, fresh, links...
I was just thinking 'it's been a while since I've felt homesick for Singapore' and then I saw this list of food within 5 min from my house and I am now hungry
If you are in the U.S., you can buy produce directly from black farmers and they will ship it to you. It can cost less than your supermarket and will piss off people in power.
Cooking Internet is full of people complaining about not being able to cook rice consistently and then East Asian people saying ‘just get a rice cooker’ and them saying ‘never’
Why ultra-processed foods are irresistible – and how they impact our health. Sarika Cullis-Suzuki and Anthony Morgan investigate.#UltraProcessedFoods #Food #...
"A pot of burning chilli sparked fears of a biological terror attack in central London"
Apparently this false terror alert caused much amusement in Thailand back in the day, and was widely reported. I loved the comment near the end of the article "Because we're Thai, we're used to the smell of chillies" 🌶️
"A Scotland Yard spokesman said: "The street was closed off for three hours while we were trying to discover the source of the odor" 😂
This is the Universal Sign for "I'm choking" It's a lousy pic but it does illustrate where to place your hands, telling everyone around you, that you are indeed choking and need help. You cannot talk while you are choking because your airways are blocked so this action speaks for you.
Next is to learn the Heimlich maneuver. even watching a youtube video can guild you.
Last night's dinner with Japanese colleagues was all about Persian cuisine—from lassi (my default drink of choice) to lamb biryani and kebabs, to raisin and tomato basmati rice, as well as pistachio and almond baklava. My tummy was happy. 😊
Another Brexit fiasco.... British cheeses failed to get to the World Cheese Awards in Portugal as they failed to clear customs in time (now being from a non-EU country).
In the scale of the disasters of Brexit its not going to to be a big thing (although it will be for the frustrated cheese makers), but is emblematic of how myopic the Brexiters were about the impact of their successful plan to leave Europe....
One of my favorite Singapore food writers / recipe developers lives in the Netherlands now.
“Having grown up in perpetual summer, living in the Netherlands with the cold as a constant companion often makes me hanker for foods that I’d never craved for in Singapore.”
That’s what I feel too: the perpetual summer.
The newsletter name is a joke because there are no Singapore noodles in Singapore:
Happy mooncake festival! It’s today 🥰 I almost forgot but went past Kenzo’s Kitchen and they were baking! One is lotus seed and the other is red bean #food #Launceston #AsianMastodon #moonCake #Chinese
This gorgeous saffron spice tea popped into my mind today so I have made myself a pot. I first had it in a Kashmiri shop in South India. They serve this tea as you wander around. It was so so good so I asked what it was. Simply saffron, cardamom, cinnamon and cloves.
For a full Kashmiri experience you can add Karshmiri green tea leaves, organic dried rose petals and slivered almonds.
For a pot: 4 cloves, or more if they are small. Sometimes I use up to 10! 4 cardamom pods 2cm piece cinnamon 1 pinch strands of saffron
method Crush the spices roughly in a mortar – no need to grind them at all, just to break them up a little. Place in a teapot, pour hot water over and allow to seep for 5 minutes. This will allow the saffron time to develop colour, and the flavour from the spices to emerge. Strain into a special teacup and sip slowly.
Pizza to the Polls is making democracy delicious by delivering free food for all to polling places with long lines. Send us reports of long lines and we'll send in the delicious reinforcements.
This is my favorite coconut water product. Just coconut water and coconut flesh, frozen in a bag. The next best thing is getting a young coconut on a Thai beach.
Keeps me going, what with all the terrible coconut water products here
On an especially hot day, taking this out of the freezer = having coconut ice slushy instead of water, which is also excellent
From EYB re #AsmaKhan's new book, #flavour [My comments are in square brackets.] It sounds interesting, especially as I have #MasalaLab by #KrishAshok on my desk at the moment.
Asma Khan, creator of Darjeeling Express in London, thinks that the idea of what Indian people eat at home is so wrong. “No one in India eats naan at home,” she says. “You need a tandoor. Your bloody house would catch fire. People’s idea of what we eat is so warped.”
Her two #cookbooks focus on Indian home cooking. Her upcoming book, Flavour – Discover the Elements Behind Delicious Indian Cookery, is different.
It is structured around the six core #ayurvedic tastes: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal. [These aren't actually the 6 Ayurveda tastes, which are Sweet, Sour, Salty, Bitter, Pungent, Astringent.]
This book aims to illuminate Indian cookery by giving the foundations needed to build balanced flavours, dishes and sumptuous feasts. [All from a Bengali perspective, of course. Each region in Indian has very different food and approaches.]
With core techniques including roasting, grinding and tempering spices, how to cook with ghee, chillies, and onions, and what to add and when to re-balance flavours in a dish, Flavour will have home cooks applying fundamental processes intuitively to their cooking of Indian [Bengali] food.
Over 40 years later and having methodically sampled close to 5,000 unique varieties, this is my current list of the best instant ramen noodles you can find around the world.
If you have ever spent any time with people from South Asia, you'll find that mangoes are talked about a lot. Especially between April and August each year....
It's not really about food. It's about the time the Trader Joe's scallion pancakes made me cry and have an identity crisis, but not for the reasons you think.
I'm #ActuallyAutistic and I know food preparation is difficult for many folks in the community.
But learning to feed yourself is a skill that has cascading effects (I get severely depressed if I don't feed myself food I like). Not to mention, not everyone has the $$ for takeout
A practical cookbook for those with depression. Written by Zilla Novikov & Rachel A. Rosen. Illustrated by Marten Norr. Originally available for free...
Cooking is not only difficult for time-poor people in Singapore, but also more expensive unless done regularly and for a large family, says cookbook author Pamelia Chia.
I got to spend time last year in the 13th arrondissement in Paris. I was really surprised that almost everyone on the street, as in conversations around me, discussions between young people, the language used at shops and restaurants, was not French or Cantonese or Vietnamese, but Teochew: my native language.
Turns out it’s a large Vietnamese and Khmer Teochew stronghold: and Teochew is alive and well. It’s also a bánh mì hotspot:
At Le Fooding, every expedition to the 13th arrondissement of Paris is cause for celebration, one that is always accompanied by an epicurean ritual: window gazing at the legendary restaurant Thieng Heng.
To find the ingredients, please visit our site http://www.greekrecipes.tvOne of Greece's most famous dishes, Moussaka! Potatoes, succulent eggplant, smooth g...
Melissa De Silva has a cool video on CNA tracing her Kristang (Portuguese / Malaccan Eurasian) roots through food.
‘Eurasian’ in a Malaysian and Singaporean context is approximately similar to the idea of say, ‘Anglo-Indian’: not just a recent generational mix but centuries of it, with their own distinct cultures and languages and food
Singaporean author Melissa De Silva goes to Malacca and Goa, where her ancestors hail from, to discover more about the roots of Eurasian culture and identity...
Just three plant species, wheat, maize and rice, account for 60% of all food eaten globally. Crop science expert, Prof Tafadzwanashe Mabhaudhi, argues that many of Africa’s 30,000 edible plants must be revived. #Food #Farming #Agriculture #Crops #Africa #Wheat #Rice #Maize #PlantScience
60% of Africa's food is based on wheat, rice and maize – the continent's crop treasure trove is being neglected theconversation.com/60-of-afri…
Just three plant species – wheat, maize and rice – account for 60% of all food eaten globally. A crop science expert argues that many of Africa’s 30,000 edible plants must be revived.
One of the phrases that’s been popular in China this year according to this article: sixthtone.com/news/1014370
For more context, people in China have been assembling plain white bread sandwiches to try to understand how we live in this part of the world, and they are posting through it (the idea of eating anything cold or raw, especially a vegetable, is seen as especially disgusting in the Chinese world, with some exceptions)
We finally tried out Memorie. It’s rather pricey but surpassed our expectations by a lot! What we ordered: devil’s curry, mushroom omelette and fern fiddleheads with sambal. The chain specializes in Kristang/Serani cuisine (Kristang people are eurasians in Malaysia who descended from interracial marriage between Portuguese colonizers and maritime Southeast Asian locals).
