france isn't that cold, so why does it seem that every french

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>>7910131
okay, what did I say that was dumb?

>>7910125
>seems
It's easier to accurately represent a dish outside of its native land when that dish isn't completely dependent on local fresh ingredients picked moments ago at the peak of their seasonality

That's why passportless plebs think french food is only heavy fatty stuff like cassoulet

>>7910148
so why not enlighten me? and I do have a passport, just haven't been around France.

still don't see any examples, only people who have never been to France posting meme responses.

>>7910154
Don't bother, they hate foreigners, and will pretend to not understand English.

You'll need at least basic skills in the language to be able to function.

>>7910181
no, everyone loves scandinavians.

>Summer: The Thread

>>7910187
even the nazi's!

>>7910181

You can't blame them. English people descend on them all the time and they are a disgusting bunch, so anything that reminds them of English people pisses them off.

>>7910208
ratatouille is kinda heavy isn't it?

>>7910217
are those blue mussels boiled? The meat seems really colorful, how do they do it? is it selection?

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>>7910208

>>7910238

...you find ratatouille disgusting?

>>7910346
ignore him, americans can't eat vegetables

>>7910413
>mealy disgusting GMO trashfood
Kindly leave, GMO food does not have less flavor, or different texture.
americans despise vegetables because they do not understand how to cook, and prefer big homogenised plants over ones with more flavor.

>>7910211
It's a vegetable dish, how is that heavy?

Also, Tomato, summer squash, zucchini, and eggplant are all vegetables you harvest in summer.

"Summer dishes" aren't limited to cold dishes.

>>7910426
>GMO food does not have less flavor, or different texture.

Not directly. But wheras traditional agriculture bred both plants and animals with flavor being one of the main goals, thus far the GMO effort is all about volume and efficient production rather than the taste of the product.

I would love to see what would happen if scientists took GMO tools and instead of focusing on more-faster-cheaper they concentrated on improving taste and texture instead. Alas, the market for cheap shit is bigger than that for quality so it will probably never happen.

>>7910435
Wait, are you saying homogenised and flavor are buzzwords or something?

How the fuck did you guys turn the thread into a transatlantic anti-gmo shitpost frenzy so fucking fast

>>7910438
>Not directly. But wheras traditional agriculture bred both plants and animals with flavor being one of the main goals, thus far the GMO effort is all about volume and efficient production rather than the taste of the product.
maybe in america.

>>7910413
>eat gmo trashfood
>they dont eat vegetables
you are maximum retarded.

>>7910450

Have any examples of where it is being used to enhance quality?

>>7910125
french summer food is bread, all kinds of bread, with ham, salmon, cold meats, olive paste or other sauces
fruits, vegetables, a lot of salads.

>>7910211
This is not ratatouille, this is tian.

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>Charcuteries

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>>7910140
despite our small size as a country

our climate is very various with the hugest mountains of west euro(alps) so a lot of french dish are montagnard(peoples from the mountain) food while a lmot of other shit is from the province or near the meditereanea resulting in more vegetable/olive oil/latin food stuff.

>>7911340
Is that frozen soup?

>>7911353
No, it's some kind of pâté covered with gelatin with vegetables bit in it.

>>7911353
Looks more like some kind of head cheese like thing with vegetables in it.

>>7910181
They're much friendlier if you at least attempt to speak French instead of asking stuff in English.

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>>7910125
in the old old times , where these recipes originate , the homes were drafty cold and only were heated by a fireplace.

>>7911394
mmmmmm what is this?

>>7911421
Pissaladière (Ligurian: piscialandrea; Occitan: pissaladiera, [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdina]) is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic Margherita pizza, and the traditional topping consists of caramelised (almost pureed) onions, olives, garlic and anchovies (either whole or in the form of pissalat, a type of anchovy paste)

>>7911484
So trying to understand other cultures is an american trait?

>>7910211
>boiled vegetables
>heavy

>>7911812
>trying to understand
>talks like a 4 years old to his teacher
it's pretty obvious

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>>7911812
Embrace the fact that we are an open-minded people, anon.

USA USA USA

>>7911852
Well I'm not american, and I don't remember being anything but perfectly curteous.
>>7911856
I have yet to see it

>>7911357
>>7911358
>>7911353
It's aspic, jesus christ.

>>7911372
I've come across many who scoff at you for not speaking perfect french

>>7910208
Is ratatouille tasty?

>>7910430
>>7911846
I've always found vegetable dishes way more filling and bothersome to my stomache than stuff with meat or dairy.

>>7915599
If you like salty milk and coins

>>7911445
'Nch 'za