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why would you put it in stuffing (lemmy.world)

submitted 2 weeks ago by [email protected] to c/[email protected]

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[–] [email protected] -1 points 2 weeks ago (1 children)

You can find isolated examples from western cuisines (often rich people food) but mixing savoury and sweet is still an exception. You don't get things like how palm sugar is used in so many savory staples from SE Asian. Applesauce or quince paste aren't as ubiquitous in western food as chutney is in Indian.

I've also just met way more westerners who talk about salty/sweet mixes being gross. Raisins in rice, pineapple on pizza and fruit in salad are all things I've heard (mostly americans or australians) react strongly to.

[–] [email protected] 7 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

I can not agree. As I said, potato and apple meet in half of my regional dishes. And those are farmer's food, not rich.

Scandinavian and Alpine dishes love lingonberry sauce on dark meat or schnitzel.

I think the best way, is to not think of "western cuisine" as a thing that exists uniformly.

PS: obviously we cook differently than SE Asia, but red cabbage is sweet, carrots are sweet and caramelised onions are sweet. And they are really often used with savory dishes.

[–] [email protected] 3 points 2 weeks ago

Lingonberry sauce on meat, ham on melon, apple in coleslaw... Apple sauce on hash browns! I think every cuisine has combinations like that, but the specific ingredients are location specific.