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arthur_affect's profile
Arthur Chu
Arthur Chu
Arthur Chu
Verified account
@arthur_affect

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Arthur ChuVerified account

@arthur_affect

Mad genius, comedian, actor, and freelance voiceover artist broadcasting from the distant shores of Lake Erie (he/him)

Broadview Heights, Ohio
arthur-chu.com
Joined August 2009

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    1. Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      The amount of meat and oil and stuff being tremendously indulgent by Old Country standards and yet the level of craftsmanship and quality etc. being at the level of the meanest peasant food The invention of junk food/fast food The whole American experience in a nutshell

      1 reply 2 retweets 32 likes
    2. Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      My favorite thing about this is the invention of orange chicken Traditional Chinese haute cuisine did in fact use orange *peels* in chicken marinade, which isn't that different than French chefs making Duck a L'Orange

      1 reply 2 retweets 34 likes
    3. Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      The Chinese-American takeout version of this is to completely drown breaded pieces of chicken in an orange sauce with large amounts of sugar added so the dish *literally tastes like you're eating an orange* and barely tastes like meat at all (because the meat is low-quality)

      3 replies 2 retweets 27 likes
    4. Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      This is something the US public finds irresistible while actual chefs from both cultures find it gross There was a great thread here a while back of a NY chef adding "director's commentary" to his menu saying "I hate orange chicken but they won't stop ordering it so here it is"

      1 reply 3 retweets 36 likes
    5. Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      If I were to name one thing that's specifically distinctive about "bad" American cuisine it wouldn't be fat or salt, it'd be *sugar* No question -- it's the one thing other countries can't stand about eating here, everything is so fucking sweet

      8 replies 5 retweets 69 likes
    6. Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      We joke about this being the result of high fructose corn syrup flooding the market due to corn subsidies but that's putting the cart before the horse "Syrup culture" was a thing before HFCS that led to the invention of HFCS Goes back to the triangle trade and whatnot

      2 replies 2 retweets 37 likes
    7. Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      Huge part of our economy was tied to Caribbean sugar plantations, rum being the primary product used as a trade good but cheap molasses being a cheap by-product, that poor Southerners ended up putting on everything

      2 replies 3 retweets 37 likes
    8. Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      This is a scene in To Kill a Mockingbird, when the high-class Finches have a little farmer boy over for dinner, who politely asks for a jug of molasses and then douses his entire plate in it Scout gasps in revulsion and Calpurnia scolds her not to shame their guest for his ways

      6 replies 2 retweets 33 likes
    9. Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      (It hasn't changed that much, nowadays the low-class American shocking his host with his unrefined palate would be covering his food in Heinz ketchup or Sweet Baby Ray's BBQ sauce or whatever)

      2 replies 1 retweet 25 likes
    10. Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      Anyway this is an *acknowledged* thing The author of Salt Fat Acid Heat acknowledged there are more than "four elements" of cuisine and the single biggest "fifth element" she left out is obviously sugar And it's Americans' favorite element

      1 reply 2 retweets 25 likes
      Arthur Chu‏Verified account @arthur_affect Mar 15
      Replying to @arthur_affect @renaissanceeast @_raniamu

      We love making things sweet that aren't supposed to be sweet, compared to other cultures' "universal condiments" ours, ketchup, is notable for being sugary, we can't even seem to drink beverages that aren't sweetened (Southern sweet tea, Starbucks coffee drinks)

      5:44 PM - 15 Mar 2021
      • 1 Retweet
      • 20 Likes
      • Horrible Checkers Lad Appreciator zzz ᴘᴜᴄᴇ ᴛʀᴀɪʟʙʟᴀᴢᴇʀ Victor Von Doomscroll Ami Bebbington pocketpc_ pmauza sharon Arthur Chu
      3 replies 1 retweet 20 likes
        1. New conversation
        2. Arthur Chu‏Verified account @arthur_affect Mar 15
          Replying to @arthur_affect @renaissanceeast @_raniamu

          So like she intentionally left sugar out because, you know, Americans could stand to have less of it (just as she emphasized acid as an element because it's so central to Iranian cuisine, the tradition she was raised with, and Americans are scared of sourness)

          2 replies 1 retweet 27 likes
        3. Miles‏ @mileshuman Mar 15
          Replying to @arthur_affect @renaissanceeast @_raniamu

          *Stares in Warheads, Lemon Drops and Sour Patch Kids.* Ok point taken, we only do sour drenched in sweet.

          0 replies 0 retweets 6 likes
        4. End of conversation
        1. Hattie Gunter‏ @HattiesaurusRex Mar 15
          Replying to @arthur_affect

          This was something I learned early, as I have reactive hypoglycemia and need to limit my sugar intake or, uh, die. So reading labels and finding out how much sugar was in just the most mundane stuff was a huge shock to my parents. Stuff that seemed healthy but really wasn't.

          0 replies 0 retweets 2 likes
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        2. Kathryn Brightbill  ✒️‏ @KEBrightbill Mar 15
          Replying to @arthur_affect @renaissanceeast @_raniamu

          I'm in the minority with this because shoofly pie notwithstanding, the Pennsylvania Dutch baked goods I grew up on don't have a ton of sugar because the recipes are from before refined sugar was cheap. I didn't get the palate for super sweet drinks and things as a result.

          1 reply 0 retweets 5 likes
        3. It’s a Pandaramadan? A Ramademic?‏ @renaissanceeast Mar 15
          Replying to @KEBrightbill @arthur_affect @_raniamu

          I think our ridiculous work culture is also skewing US palates towards sweet, as who has time to make pasta sauce from scratch to feed kids between jobs? So people grow up with more processed and fast food than our grandparents did.

          1 reply 0 retweets 3 likes
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