/ck/ - Food & Cooking

>>16397744
Bros I want to fuck this anon so bad

>>14185955
While pasta is eaten daily, our portions are probably half of the American standard, and most of our pastas have some kind of protein in them (not fucking meatballs either).
The sauce is also much less oily and home made most of the time.

>>14188753
>For example, dominos is now the most popular pizza in Italy.
Domino's exists in literally two cities in the entirety of the Italian soil (Milan and Turin), and they see heavily reduced business every time there's not a massive promotion going on.
Their prices of above €8-10 for a single pizza (when even in big cities you can get one for €6-7) are shunned by most. On top of that, there's delivery, a retardedly high €4, in a country where delivery is almost always free and tipping your driver doesn't exist as a concept.

The only reason they had a "boom" is that they were doing a free delivery and €5 per pizza promotion. They had almost no customers left the nanosecond they lifted it.

>>14190644
>The US has remodeled fettuccine alfredo and they use the american main course rendition in street food trucks in rome
Fettuccine Alfredo don't exist in Italy, outside of Rome's Colosseo area.
The target customerbase for them are tourists, since they found that, even abroad, people would rather eat shit they recognize while thinking they were getting "authentic Italian food".

The only time Fettuccine Alfredo get mentioned in conversation here are when we're laughing at foreigners making shit up and thinking it's Italian food.
Same shit as any of the garlic-logged pig slop you call "Italian" in the US.

>>12693746
"Helpless in flowing grain" sounds like the title of an indie band song

>>11746168
>Mom switched over to these
>Thinking the type of pasta is just some aesthetic choice
I know that foreign food is often hard to understand, but how daft do you have to be to know a country made dozens of kinds of pasta (and regularly uses all of them) and think that there's not a function behind it?

You can't just use spaghetti for everything.
You can't just use fusilli for everything.

What does "Mom switched over to these" ever fucking mean.

>>10595236
>Italy
>Porchetta sandwich
>Found only in 2-3 regions, and even then not even close to being as common and cheap as it'd need to be to be "drunk food"

>Japan
>Ramen
>Even though the "drunk food" here is and has always been skewered meat

>>10576386
Are you American?

I'm serious, this isn't supposed to be an inflammatory OBSESSED post.
I'm just mystyfied as to why, on the whole internet, Americans seem to be the only ones to notice an immediate and sudden shift in their shit density every time they eat anything slightly outside of whatever their "usual" is.

Other examples include:
>Certain veggies causing diarrhea
>Taco Bell giving you the shits
>Spicy food making your ass burn
>Bread making you constipated
>corn coming out as it came in

As far as I'm aware, Americans are the only people on the planet who have this pinpoint precision on being afflicted by these things every time they eat. Or at least, they're the only ones to talk about it and see it as "a thing".

So what is it?
Are Americans more susceptible to food in general?
Are Americans just more obsessed with their shits?
Is it just a matter of overreporting, or maybe exageration? (eg: European shit feels slightly warmer. Pays it no mind. American shit feels slightly warmer. Posts about how he shit lava because of last night's burrito.)

Anyone please respond, this has been plaguing my mind for years.

>>8972994
It's just you, senpai.

>>7945585
>What do you do? Do you ignore it and let them serve the food? I personally go out of my way to prevent it from being served on principle and I never serve something I wouldn't eat myself.


What, as a customer? I guess you could do that.
If you mean as part of the staff, enjoy being fired and fully deserving it.

I'll tell you more: you know that part of your meal you didn't finish? If it was something salvageable like sliced meats, cheese platters, or reusable ingredients, we gave them to someone else.
Maybe even your own meal was partly recycled.

"Chef platter/Dish of the day/Our special choice"?
That's the food that's going to expire or that has some problems with it, so we slap a flashy name on it, and it always ends up being what 90% of people order.
The typical customer finds even choosing what to eat too difficult of a chore. If you choose for them, they'll be overjoyed. "Dish of the day" is a wonderful way for us to get rid of shitty ingredients, and for the customer to have an easy choice. Everybody wins.

With all of this taken into account, the non-existant medical danger of the scenarios you proposed is much better than the amount of spit you'll have to eat if you rat out on something like that.