He’s just remade his ratatouille recipe with added cumin and, oddly, raisins. He lives in the world of French cuisine and can’t imagine something outside. It’s surprising how limited in imagination the most incredible European chefs can be.
if we "live in a world of refinement", then it's overtly bonkers to claim the french are the "best cooks in the world" when, say, 20+ regional and individual chinese cuisines of size equal-to or larger than the whole of french cuisine existed and were continually refined over some 1000 years prior to the notion of a "french cuisine".
which of these 20+ regional cuisines have the best cooks in the world, in your experience (I assume you’ve thoroughly explored and can name all of them)
@@Barbellcoachkasper fucking boring predictable {YAAAAAAAAAAAWNNNNNNNNNNNNN} Tell me more about how you think "the best cooks in the world" is quantifiable in a way that is not incentivied by a european award system or other trite bullshit. Tell me the names of five African restaurants you've EVER eaten at. You can't name one because you think spaghetti or a baguette is the crowning achievement of food culture, because you are a cliche.
Interesting. Didn’t know this recipe, could be a Sicilian recipe. If I made this recipe I’d have to swap the raisins for chopped dried organic apricots. Not a fan of raisins, that’s all.
