8.30pm: American and Australian recipes
American recipes really stand out to me. I often have trouble relating to them. I don’t know whether it’s because I don’t recognise some of the ingredients, or whether the flavours just seem different to an Australian palate.
In American recipes the ingredients seem so pre-packaged and branded. I remember looking for a recipe for an orange cake recently and finding a recipe that listed “one packet of yellow cake mix” as the first ingredient.
And the flavour combinations generally seem so much sweeter than for an Australian palate. Has anyone else had this experience?
3 Responses to “ 8.30pm: American and Australian recipes”
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Pauly says:
July 30th, 2006 at 9:01 pm
I’ve got two words for you… “Liquid Cheese”
Bill Hooker says:
July 30th, 2006 at 9:29 pm
I moved to the US from Aus four years ago, but I moved to Portland OR, which is Foodgasm Central, so my view of “American” food is a bit warped. In general though, and particularly whenever I’ve ventured outside of Portland, I’ve noticed that the American palate does like things a lot sweeter than mine. Even the damn bread is sweet here, unless you get the hippy kind with grains and oats and so on (which I do). First American food memory: aaaaah, the butter is white and the cheese is orange!
One big advantage of living in the US, though: burritos. Mmmmm. Can you get decent Mexican food in Melbourne? I never could find any in Brisbane, Sydney or central Qld, and those are the only places I lived in Aus.
Lady Lunchalot says:
July 30th, 2006 at 9:42 pm
It’s funny you mention the Mexican thing. I was talking with a friend the other day about hwo Mexican food has never really been big there. I mean, there are a scattering of a few Taco Bill type places around, but generally Mexican food was a bit of an 80s thing.
I often cook burritos at home - they’re my partner’s favourite. I’m sure my version is nothing like the authentic Mexican burrito, but it’s a tasty quick way to have a healthy meal with some fresh raw veggies.