wieson
Note: this is just for your understanding, I’m not criticising you.
It’s the little things, like using NJ as a short form assuming everyone to know. Hong Kong is arguably more well known globally, but you spelled it out.
The ones in the know often don’t see the assumption.
We are trying to get along. We are already speaking English, which is a massive step in your direction. US commenters and posters don’t even bother to convert to kilometres or something. Or the worst: write about something that happened in AK as if everyone knows postal shortages of the US.
Kartoffelpuffer (which can be described as potato pancake) with apple sauce.
Or Rhenish Sour Roast a beef roast with sweet and sour aromas. But an involved process.
If you’re feeling risky: Himmel un Ääd/ Sky and Earth . I have never eaten it myself (so far).
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.
