I always think of white people as the ones complaining about raisins in food. So many delicious savory dishes with raisins from the Middle East or India provoke strong reactions from western pallets used to food that only does 1 thing, rather than combining multiple flavours.
You can find isolated examples from western cuisines (often rich people food) but mixing savoury and sweet is still an exception. You don’t get things like how palm sugar is used in so many savory staples from SE Asian. Applesauce or quince paste aren’t as ubiquitous in western food as chutney is in Indian.
I’ve also just met way more westerners who talk about salty/sweet mixes being gross. Raisins in rice, pineapple on pizza and fruit in salad are all things I’ve heard (mostly americans or australians) react strongly to.
I can not agree. As I said, potato and apple meet in half of my regional dishes. And those are farmer’s food, not rich.
Scandinavian and Alpine dishes love lingonberry sauce on dark meat or schnitzel.
I think the best way, is to not think of “western cuisine” as a thing that exists uniformly.
PS: obviously we cook differently than SE Asia, but red cabbage is sweet, carrots are sweet and caramelised onions are sweet. And they are really often used with savory dishes.
I always think of white people as the ones complaining about raisins in food. So many delicious savory dishes with raisins from the Middle East or India provoke strong reactions from western pallets used to food that only does 1 thing, rather than combining multiple flavours.
Yeah that’s strange, I always associated raisins in food as something ranging from Morocco to Bangladesh. Not the whitest countries ever.
Imho in general European food isn’t very keen on sweet and salty mixes. Except for the USA who does it all wrong smh.
We have a few potato and apple combinations in the Rhineland.
Also goose with quince or pear are present in french cuisine.
I think traditional European cooking has many similarities with south med/ near east cooking. Don’t lob us in with modern American randomness.
You can find isolated examples from western cuisines (often rich people food) but mixing savoury and sweet is still an exception. You don’t get things like how palm sugar is used in so many savory staples from SE Asian. Applesauce or quince paste aren’t as ubiquitous in western food as chutney is in Indian.
I’ve also just met way more westerners who talk about salty/sweet mixes being gross. Raisins in rice, pineapple on pizza and fruit in salad are all things I’ve heard (mostly americans or australians) react strongly to.
I can not agree. As I said, potato and apple meet in half of my regional dishes. And those are farmer’s food, not rich.
Scandinavian and Alpine dishes love lingonberry sauce on dark meat or schnitzel.
I think the best way, is to not think of “western cuisine” as a thing that exists uniformly.
PS: obviously we cook differently than SE Asia, but red cabbage is sweet, carrots are sweet and caramelised onions are sweet. And they are really often used with savory dishes.
I was thinking “have these guys never had an empanada?”
Raisins inside empanadas should be a sin- I don’t like having a sweet surprise in what should be a mouthwatering savoury meal
Raisins in empanadas aren’t universal. Here in colombia they don’t usually include them.
I learned how to make empanadas so that I could make them without the raisins my mom would add.