Let’s get this out the way first - I enjoy elements of the cuisines I’m about to take to task here. Whilst I have no formal training or restaurant experience I cook a lot at home and am often the camp chef for any wilderness outings.
That being said let’s get to the meat of the matter:
Spice and Slop.
European cooking and cuisine is largely defined today by the quality of the ingredients and not the addition of multiple spices and flavors. In contrast cooking from the orient and ‘global south’ is heavily reliant on spices.
With the mass migration of people from the orient and global south we have seen the growth in popularity of ethnic cooking. Indeed it is an often mocked meme from the soylibtard “What about the diversity of cuisine?” they sputter when you point out that becoming a hated minority in your own historical homelands is not a good outcome.
This obsession with novelty and spice has been hugely popular. Britain is seen today almost as much for its good curries as it is for the quintessential fish’n’chips or meat pies. Germany is also known for currywurst (brought by British troops funnily enough) and now Doner Kebabs as much as for its schintzels and lagers. The popularity of these foods is not in question and indeed some of them can be rather tasty. Yet beneath this spicing I believe lies a darker reality.
Spice allows one to mask things that are off or even just low quality. Factory cage hens don’t taste very good compared to a free range heritage chicken but slap some spices on that and you have a passable Chicken Tikka Masala. This is not the same as a cheap cut of beef meat that is stewed to produce tender flavor. Most beef in Europe is still grassfed and finished, it’s decent quality not to mention the benefits of being a ruminant. That stew meat slow cooked doesn’t really need a ton of spices, some salt and pepper goes a long way, perhaps a simple ale or glass of red wine during cooking with a stock. A stock of course is contingent on the quality of the animals and vegetables it comes from.
The influence of having the global south’s cuisine in all our cities and countries is that the native cooks start to adjust their recipes in taste and quality. I noticed this most recently on a flight where the pre-landing snack was generically spiced in these global south flavors. A timely reminder that Mexican and Indian cooking both rely heavily on cumin and corriander. There is this generic spiced taste that is starting to develop and evolve. It allows poor quality ingredients to be masked and smuggled into your diet. Will you notice the bugs if they are spiced like that Indian curry you so like? Does tofu or cheap chicken really taste that different when they are masked?
Spice and heat itself has become another end to be pursued in and of itself. Spicing food is done by some to improve blandness - the old miniature tabasco bottles helped make military ready meals more edible. The spice dominates the palate and removes the blandness. Other consumers of excessively spiced food include commercial deep sea divers who spend weeks in pressurized environments so they can breathe the air mixes required to work at low depths and avoid long decompression period. Living in such environments also blunts taste and so spice is a surrogate way to deliver it.
European cuisine relies upon quality ingredients prepared simply. Is there any wonder we see a war upon our farmers? Is there any wonder that we see globalist propaganda trying to convince people that your home vegetable plot is worse for the climate?
I don’t think these things are coincidental. As we continue to import the third world we import their tastes that filter through society. It feels like ‘Mexican’ restaurants are more popular than ‘New American’ in many places. To some extent the native populations are willingly abandoning their traditional cuisines for the novel. This should not be the way forward. Even the joke of ‘we have their recipes’ feels a bit ignorant of any real understanding of cuisines and their evolution.
We should be proud of our native cuisines that come from well bred and looked after animals. That is taste. Even the richness of French cooking is centered around the simple food that is butter - the best butter comes from cows grass raised AND finished. By all means dabble in some spices, and there are plenty of European dishes that use spices but they are never used to drown out the principle ingredient. They are never enough to overpower the meat to leave it as just a textural part of the dish.
Say no to spiced slop!