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Why is a certain demographic so smug about other cultures’ food online?
Posted on 1/31/26 at 2:42 pm
Posted on 1/31/26 at 2:42 pm
Dumping garlic powder, onion powder, lemon pepper, Tony’s, and a grab bag of other seasonings into food does not make you a good cook. Neither does drowning it in some gimmicky Hennessy inspired sauce.
The benchmark for good food used to be Boomer era standards like Campbell’s cream of mushroom casseroles and Swanson TV dinners. That benchmark is gone. Flavor today is about technique, balance, and restraint, not dumping everything in the cabinet onto a plate.
Louisiana is still largely doing it right, but the forty year old grandma phenomenon has genuinely damaged African American cuisine. Social media turned soul food into over seasoned, sauce first performance cooking. Loud flavors replaced fundamentals, and seasoning became a crutch instead of a skill.
The benchmark for good food used to be Boomer era standards like Campbell’s cream of mushroom casseroles and Swanson TV dinners. That benchmark is gone. Flavor today is about technique, balance, and restraint, not dumping everything in the cabinet onto a plate.
Louisiana is still largely doing it right, but the forty year old grandma phenomenon has genuinely damaged African American cuisine. Social media turned soul food into over seasoned, sauce first performance cooking. Loud flavors replaced fundamentals, and seasoning became a crutch instead of a skill.
14
Posted on 1/31/26 at 2:46 pm to ClemsonKitten
quote:
soul food
My family still calls it country cookin.
There’s no difference except the marketing.
Posted on 1/31/26 at 2:46 pm to ClemsonKitten
I'm generally supportive of anyone willing to cook for their families, but smugness associated with just about anything outside of true greatness is generally worth making fun of.
There are black pit bbq guys in Tuscaloosa smoking meat out of a shack with white plastic furniture who deserve to be a bit smug about what they make.
There are a handful of legit chefs on YT and elsewhere doing outstanding work and really helping people like me to improve their cooking and they deserve credit.
Much of what I've seen on the short content platforms looks like people who raided a dollar general and want likes/subscribes because they outperformed Taco Bell.
There are black pit bbq guys in Tuscaloosa smoking meat out of a shack with white plastic furniture who deserve to be a bit smug about what they make.
There are a handful of legit chefs on YT and elsewhere doing outstanding work and really helping people like me to improve their cooking and they deserve credit.
Much of what I've seen on the short content platforms looks like people who raided a dollar general and want likes/subscribes because they outperformed Taco Bell.
This post was edited on 1/31/26 at 2:47 pm
Posted on 1/31/26 at 2:46 pm to ClemsonKitten
OP is gay and retarded.
Posted on 1/31/26 at 2:49 pm to ClemsonKitten
I don’t quite connect the thread title with the post.
As far as soul food goes, my experience with authentic dishes lately has been phenomenal. Both of these dishes were prepared by black faculty members where I was a teacher for potlucks.
Collard greens - easily the best I’ve ever had, and my grandma made really good greens.
Cornbread dressing w/ turkey necks - I ate two helpings, then came back and scraped the last of it out of the pan when everyone had eaten.
As far as soul food goes, my experience with authentic dishes lately has been phenomenal. Both of these dishes were prepared by black faculty members where I was a teacher for potlucks.
Collard greens - easily the best I’ve ever had, and my grandma made really good greens.
Cornbread dressing w/ turkey necks - I ate two helpings, then came back and scraped the last of it out of the pan when everyone had eaten.
Posted on 1/31/26 at 3:14 pm to Bestbank Tiger
quote:
OP is gay and retarded.
And a troll who thinks the food board needs to be graced with his presence.
Posted on 1/31/26 at 3:27 pm to ClemsonKitten
Sounds like an algorithm problem.
Posted on 1/31/26 at 5:41 pm to ClemsonKitten
Admins, please move to OT Lounge
Posted on 1/31/26 at 6:07 pm to ClemsonKitten
Keep the racist shite on the OT and Poli Boards please.
Posted on 1/31/26 at 6:13 pm to GeauxHead337
quote:OP started this thread on tOT and it got moved here
Admins, please move to OT Lounge
Posted on 2/1/26 at 9:42 am to ClemsonKitten
quote:
Hennessy inspired sauce.
Is this really a thing?
Posted on 2/1/26 at 5:00 pm to High C
quote:
where I was a teacher for potlucks.
Posted on 2/2/26 at 8:19 am to ClemsonKitten
quote:
over seasoned, sauce first performance cooking. Loud flavors replaced fundamentals, and seasoning became a crutch instead of a skill.
I will say this, too much of any seasoning (salt, spice, smoke or sugar) ruins the taste of food for me. If I spend good money on quality ingredients, I want to savor the flavor, not cover it up by over-seasoning it.
Posted on 2/2/26 at 11:04 am to ClemsonKitten
Some people like more seasoning than others. I find that any culture can be smug about food. I know Hispanics that accuse others of “whitewashing” their food, but have no problem when a Mexican creates some Asian fusion restaurant.
Posted on 2/2/26 at 11:06 am to ClemsonKitten
Your title and topic don't connect in any way
Posted on 2/2/26 at 11:58 am to ClemsonKitten
Heat is not a flavor.
Certain people think that if it’s not hot (peppers), it’s not “seasoned”. I liken it to comedians that have to be vulgar to be funny because they don’t understand the assignment.
Certain people think that if it’s not hot (peppers), it’s not “seasoned”. I liken it to comedians that have to be vulgar to be funny because they don’t understand the assignment.
Posted on 2/2/26 at 12:02 pm to ClemsonKitten
quote:
The benchmark for good food used to be Boomer era standards like Campbell’s cream of mushroom casseroles and Swanson TV dinners. That benchmark is gone.
Thank God
quote:
Flavor today is about technique, balance, and restraint, not dumping everything in the cabinet onto a plate.
Beginner cooks often make this mistake often thinking more spices leads to more flavor and more flavors are always better. Lore knows I made this screw up many times.
quote:
Louisiana is still largely doing it right, but the forty year old grandma phenomenon has genuinely damaged African American cuisine. Social media turned soul food into over seasoned, sauce first performance cooking. Loud flavors replaced fundamentals, and seasoning became a crutch instead of a skill.
When nobody’s there to instruct and show how it’s done, mistakes need to be made and lessons learned the hard way.
Posted on 2/2/26 at 12:04 pm to ClemsonKitten
quote:
Why is a certain demographic so smug about other cultures’ food online?
I saw this somewhere and it made sense:
The only time they eat food served by white people is in public schools and prisons, so they think all of it made that way.
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