I get to speak directly to this I'm a Chinese-American "Gross" Chinese food was absolutely not an expression of envy for high-status food prepared by elite chefs using rare ingredients by poor white kids when I was growing up Come on dude https://t.co/Psmp4Lb7Xb
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Hell, I didn't even have to learn that in school, my dad literally said this to me growing up as his reason for thinking food with large amounts of sauce was trashy and seeing barely-prepared steak etc. as aspirational food
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I get celebrating an ingredient but it’s kinda sad not to have sauce or seasoning on food, and I say that as the whitest of white girls. Let my food have flavour! Unless that flavour is spicy cos I’m too white for spicy.
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I don't know why they call this stuff Hamburger Helper - it does just fine by itself.
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it's also tied up with early 20th century food movements, where "food reformers" tried to distinguish "healthy eating" as distinct from "overly rich" italian food ie, baked meat, boiled vegetable, unseasoned starch, all unseasoned and "unmixed"
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Everyone can remember the "europe plundered the world for spices" thing but forgets "and in doing so made spices so commonplace they became passé for the wealthy"
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Brisket was the shitty tough cut of meat, so the Jews got stuck with it. We learned to make something good with it because we didn’t have any other choice.
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As someone who grew up on brisket, I had no idea about any of this. I was just used to eating it at home and at local BBQ joints. My first job was actually at a roadside BBQ shack that was known for its Texas-style smoked brisket. I learned something new today.
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