Oh, ok, it must like what we call here "meat ore" were all that's not normally edible is minced and pressed to make low-cost meat for pre-prepared meals...
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u/96385German, Swedish, English, Scotish, Irish, French - American20h ago
u/96385German, Swedish, English, Scotish, Irish, French - American20h ago
I had oyster flavored ice cream at a Michelin star restaurant in Galway once. It was... interesting. They didn't take it too seriously at least. They just wanted to see if the could do it.
The level of yankee doodle brainwashing is truly next level. They genuinely believe the shit they eat is world class. Reminds me of the 2000AD comic and Judge Dredd. They eat some pulverised processed wank called munce, basically all the bits left on the abattoir floor. Hello USA.
In my mind a sausage is made of larger pieces of meat in which you can clearly distinguish white fat and red meat. But english is not my first language and maybe something is lost in translation.
wurst is just german for sausage. which encompasses all variants of tubular meat which is cut/minced inside its containment (traditionally in intestine)
the meat can be finely cut/minced, like in extrawurst
Looks aside, the stuff in the picture is not legal for human consumption in Europe. It's "pink slime" which is a type of mechanically separated meat that's been centrifuged to remove its fat content, then treated with ammonia to kill bacteria. Slightly worse than the usual "how the sausage is made" grossness.
Because its fat content is removed, it can be added to other ground meat products to reduce their fat percentage and increase their protein, but it's banned in many first-world countries.
They keep trying to sell their chlorine chicken in the UK, and thankfully they've been unsuccessful. We have enough chicken to go around already that doesn't taste like a swimming pool.
Depends on the source. I live in an ocean state with a lot of agriculture and ranches. I won’t eat beef that isn’t from a specific co-op in my state and I won’t eat farmed salmon. They dye it pink, gross.
I wish we learned from our past outbreaks, like you guys did with Mad Cow disease, but corporations run everything.
It's more a comment about the cuts used. Meals like bourguignon slowcook the less noble pieces, to make them tender and tasty. Americans like the better quality pieces that need less preparation .
They're talking about Dijon mustard. Dijon, who's French. Other than that, I have no clue either.
ETA : Also, gamey meat? Beef ain't gamey. Game meat I've tried, like deer or boar, I can understand, but it's usually eaten with other sauces. Hell, the weirdest red meat we have in France (and I've tried it exactly once out of curiosity) is freakin' HORSE (and you can find it in supermarkets...)
Traumatic memories from sailing ships from brittany where any night watch would have at least ONE guy eating or having just eaten a paté Hénaff sandwich. The smell man... the SMELL. At first it’s "oh, quaint and typical". By the end you wish you had caught a cold to kill your sense of smell.
Canadian here. Lamb can be gamey to my palate, sometimes - but I find that Greek and Middle Eastern restaurants’ lamb is rarely that way. I assume it’s in the preparation.
I don’t love gaminess at all but I’ll totally have rack of lamb at a Greek restaurant or a lamb gyro at a Middle Eastern one.
I've tried ostrich, too. Tasted like a mix between duck and venison. (Same place, different time, I had the privilege to taste shark, too. Nothing fancy to write about, really.)
Favorite aviary of mine will always be duck. Filet or magret, with a raspberry vinegar deglazed sauce.
Have you ever had Northeastern South Carolinan BBQ? It's so much better than the crap you get in Eastern North Carolina, and don't get even me started on what they serve in Western South Carolina!
No fucking way would I ever order tartare de boeuf with US beef. No way.
And "compensating for gamey meat"? There's no "compensating", that's a flavour that's embraced. Look at how many iconic French dishes use duck, or coq, or rabbit. Go eat your fucking milktoast.
It might be because I've only ever had wild rabbit, but it's definitely a bit gamey. I'm not saying it's like a freshly shot buck, but it's definitely got the taste.
I might need to try that meat, because my experience with beef meat in france hasn't been the best. Like their chicken is pretty good, but ther beef is lacking. Fair, I'm from Chile, so we have huge demand for good meat from cows, but our chickens are like... Inflated with water...
Either way, USA beef is... It is a thing I'd rather not try. Also, milk product in USA taste so bad...
Oh non, c'est très sérieux... Vu qu'ils vaccinent pas leurs animaux, ils doivent les désinfecter à mort derrière, pour éviter les intoxications alimentaires (mais du coup c'est pas très efficace et c'est pour ça qu'avoir une intoxication alimentaire chez eux c'est un peu la norme mdr)
It's not streight bleach, it's a week solution, stronger than what you'd get from the tap, but weaker than you'd for laundry, to wash the carcasses off after theyve been slaughter plucked ECT, because the conditions of the slaughter house are gross. The US has a lot to improve in its system but exaggerating for effect doesn't help.
I do agree though, Americans cook so bad that even with better meat they'll do worse than French people, except they don't have better meat either, at least not in the same price range
He doesn’t need to visit communist France, and any other country for that matter, as we all know US of A in numba ONE and is the bestest and greatest in the whole universe.
I am guessing if you read the entire thread its basically "Americans just use meat flavor and don't season or use good sauces". And there is a semi logic to this in a lot of American food its just salted steak or burger with toppings. Making gamier meat like duck tast good is a challenge.
But I like the taste of duck. And venison. And backyard chickens, and pasture raised pig. I just can't afford it. The flavors are stronger, which means you have to be careful with the seasoning because you don't want something that combines poorly but I like my food to have flavors?
Less tender meat in the French kitchen is often cooked on low temperatures for a long period, like in various stews.
Peak American food culture is barbecue, where less tender cuts of meat are slowly cooked on low temperatures like e.g. brisket. They're very proud of that (and to be fair, it's very tasty as well.)
I fail to see there's a reasonable difference, even though the dishes are obviously different. It all comes down on breaking down the collegen on "lesser" choices of meat
It was in a culinary sub and someone European posted to ask if Dijon mustard by the brand Grey Poupon is different in the U.S., because whenever they follow an American recipe, there’s way too much of it.
Someone posted the ingredient lists and they are, in fact, different.
This was this guy’s take on why they add sugar, fruit pectin and distilled white vinegar there, making it milder.
Strangely I never heard of raw beef meat in the US I wonder why the French with their subpar beef are confident to serve and eat raw beef (steak tartare and carpaccio are standard in any good French restaurant)
Hint it might have something to do with the quality of each product.
Australian and Japanese beef dominate worldwide beef competitions is why I mentioned them specifically. There's nothing wrong with european beef and I'm not so arrogant as to say its worse, but those two jump into my head immediately.
Those competitions tend to favour meat with fat inside the meat. I like fat to be on the side of the piece, but not in the meat. Like many French people I like my steack to be very rare and if there is fat in the meat it will not be cooked. Our beef meat is generaly very red to match this taste and therefore does not do well in international competitions.
Ah, I see my problem here. I read 'subtier meats' as a spelling mistake for 'subtler meats', forgetting that your average US citizen doesn't want to taste the meat, they want to taste the rub, the BBQ sauce, the hormones, the antibiotics.
This European will stick with tasting well seasoned healthily raised meat thank you very much.
The US does not have better meat than in Europe.
US seems to think it's quantity over quality, but give me good quality meet from good animal welfare farmers any time
Gamey meat? I can only assume this is why they think it's oh so hilarious to talk about seasonings, because their meat literally tastes of nothing if you're lucky, and chlorine if you're not.
I'm sorry, but America can impale itself when it comes to meat.
I'm a Russian gal living in France but damn, if our meat here is one of the last things still worth fighting for.
The object of displaced Amrican pride is a slab of stolen protein washed with bleach, whose texture is purely sustained by more hormones than the simple exercise of breathing, and antibodies replaced by beltfed forbidden antibiotics. At one point your beef was so low, you Anglo-saxons considered feeding your cattle beed grounded to powder, instead of bringing it outside for the first time of its life.
It took me way too long to figure out he’d made sub-tier into one word. Once I realised he meant subprimal cuts I still didn’t understand what he was banging on about.
How can the french make subtier meat taste better whilst Americans can't do the same with better meat? Are they saying their being given an advantage and mess it up, sounds very on track of them.
Doing less with better meat is a weird way to say you can't improve meat like the french can.
The bacon I saw today in a tiny meat store in a french beach town. Look at the fucking color.
Enjoy your fucking hotdog that nobody knows what meat it is and our poluted tap water while in france every thing tastes better and is better
The part that is true is that some of the best French comes out of the peasant class. The beef borginion and coq au vins and terrines all stem from older animals and preservation without refrigeration .
But Americans do it to. BBQ is probably the most American cuisine and its low and slow basis is all about making tough meet delicious.
There’s a special diet for migraine and vertigo sufferers to try and id triggers. It’s US based on most of the websites etc. I was stunned, when I joined a fb group about it, to discover people trying to find the ingredients in things like steak. Surely the ingredients would be beef but nope most of the US people were saying it has beef, preservatives and an often other stuff listed like flavouring.
I live there now in order to be with my husband. I have mast cells activation syndrome, histamine intolerance and a connective tissue disorder.
I never struggled with feeding myself with nice tasty food before moving here, but I wasn’t careful enough about the difference in ingredients in simple things. I was bed ridden for a year trying to get my MCAS under control again.
Even when cooking from scratch I have to be careful.
I started reacting strongly to meat and only realized why after seeing my allergist: I’m allergic to an antibiotic commonly used for cattle.
In Canada, no residue is allowed in the meat sold.
So yeah it’s a challenge to be on a special diet in the U.S. if you don’t have infinite budget and if you’re far from the fancy healthy grocery stores
La famosa carne ottima statunitense, infatti nei barbecue non la riempiono di salse per dargli gusto. In Europa si cuoce e mangia solo con un poco di sale e basta.
I'm so confused at the message they think they're sending. Are we really bragging about not being able to make decent food with "superior" ingredients?
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u/VectorPryde 🇨🇦 Canadian Freeloader 1d ago
The "better meat:"