For as long as I can remeber, I have had an obsession with cooking. ever since I saw my mother laboring over a hot stove for dinner, I have wanted to learn to cook. But unlike normal kids who just wanted to learn how to boil water to make there Mac & Cheese, I wanted to learn how to Saute Vegatables to make my favorite dish, Dell's Barbeque Chicken.
Though enough about me, what I want to know from you is your favorite National Cuisine. Just like College, Culinary Shool's have a specfic region you can "Major" in, for instance, Italian is a popular region to "Major" in. Though I am not asking you to decide my major for me, I just have always been curious to see what my peers pefer in the national department for tastes. All polls options are broad terms, done with short summarys of the flavors used in this distinct area, the sheer diversity of flavors throughout these areas would make listing impossible to do.
North American: this national flavor is not so easily summed up with two sides, North and South, the North involving more vegtables with more of a herbal focus and the main cooking method is broiling (Oven Baking). But the south has more of a meat focus with deep frying as the main cooking method. (Very Broad, take no sweeping generalazations seriously.)
Asian: A term to describe Japenese, Thai, Vietnamese, and Chinese tastes, These regions share a similar background in tastes, and most all of them are sea-oriented, Espically the Japanese. Rice is a large part of there national flavor.
European: A sweeping term used to describe all European contries, or if you pefer, Western Countries. These styles depend on the natural rescources that appear at whichever lcale they are speaking of, For instance, Italians use Hefty pastas due to thier abundance of wheat and Olvie Trees.
Latin America: The only non-sweeping term in this poll, this regional flavor has a lot of outside influences due to the much more open immigration polices they have had in the past, raning from African to European, and even including Asian. This style focuses heavily on spices, and is suprisngly sparring on meat. Though the Cusinie istself tends to serve a lot on one dish, which is just a personal observation.
Sorry for the generalazation, if you have any questions on the selections, feel free to ask, I will be here to answer the questions. Also, if you have a more specfic prefrence, I.E. (Tex-Mex) do not be afraid to post it.
-This-is-Hip-Hop
Though enough about me, what I want to know from you is your favorite National Cuisine. Just like College, Culinary Shool's have a specfic region you can "Major" in, for instance, Italian is a popular region to "Major" in. Though I am not asking you to decide my major for me, I just have always been curious to see what my peers pefer in the national department for tastes. All polls options are broad terms, done with short summarys of the flavors used in this distinct area, the sheer diversity of flavors throughout these areas would make listing impossible to do.
North American: this national flavor is not so easily summed up with two sides, North and South, the North involving more vegtables with more of a herbal focus and the main cooking method is broiling (Oven Baking). But the south has more of a meat focus with deep frying as the main cooking method. (Very Broad, take no sweeping generalazations seriously.)
Asian: A term to describe Japenese, Thai, Vietnamese, and Chinese tastes, These regions share a similar background in tastes, and most all of them are sea-oriented, Espically the Japanese. Rice is a large part of there national flavor.
European: A sweeping term used to describe all European contries, or if you pefer, Western Countries. These styles depend on the natural rescources that appear at whichever lcale they are speaking of, For instance, Italians use Hefty pastas due to thier abundance of wheat and Olvie Trees.
Latin America: The only non-sweeping term in this poll, this regional flavor has a lot of outside influences due to the much more open immigration polices they have had in the past, raning from African to European, and even including Asian. This style focuses heavily on spices, and is suprisngly sparring on meat. Though the Cusinie istself tends to serve a lot on one dish, which is just a personal observation.
Sorry for the generalazation, if you have any questions on the selections, feel free to ask, I will be here to answer the questions. Also, if you have a more specfic prefrence, I.E. (Tex-Mex) do not be afraid to post it.
-This-is-Hip-Hop
