It’s cool they have perfected it but ljl at how unsophisticated a major part of their cuisine is from a gastronomical perspective

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#46230574)

It’s bland garbage and people just jerk off over the “techniques”. “wow this was thooo hard to make” YOU DONT EVEN COOK SO WHO FUCKING CARES

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#46230662)

That's why people who poast pics of food are all losers. Full stop.

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#46231060)

french cuisine essentially elevated flour, root vegetables, cheap meat, and some crude dairy with minimal access to cheap seasoning and created recipes and preparations that are still in use today. the whole practice of elevating ingredients into something completely transformed, satisfying, and interesting to eat rather than just fire-blasting a rack of meat with spices and some rice on the side is all from french cooking.

yes, leek soup is not exciting to most people in the modern world. go jam some more chipotle into your corpulent face and feel happy that you have it so good.

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#46233211)

You can make that argument about lots of dishes. Good pizza requires specific types of dough, cheese, and sauce at the right balance and cooked in a particular type of oven on a specific type of slab etc. It's no less complicated than dishes at fancy steak house.

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#46231102)

dough = nothing special, french, indian, japanese make better more sophisticated breads. naan, sourdough, both better.

cheese = it's mozzarella, again french and even other italian cheeses are more complex to make and have a more interesting flavor and texture profile

sauce = they literally crush tomatoes and add salt, nothing more to it. a lot of the jerking off is related to OOOH ITALIAN SOIL and MARZANO TOMATOES and THE CAMPANIA REGION FOR MOZARRELLA again this is just jerking each other off nothing sophisticated or special about any of this shit

basil = basil

re: balance, ALL good food requires "balance" ljl at your italian chamber of commerce brainwashing. there is no precision to a pizzaiolo making a fucking margherita it's just experience he's not weighing shit or using any kind of scientific approach

particular type of oven = it's a dome lined with bricks and mortar and they use wood as a heat source, nothing special in fact the indian tandoor is probably a more interesting and innovative device

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#46231577)

Throwing BBQ sauce, marshmallows, beer battered shrimp and Sriracha sauce on a pizza would certainly make it pop, and I imagine you would probably prefer it that way, but it would be a lesser form of cuisine.

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#46234071)

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#46233996)

a small amount (for American pasta) of meat

and some cheese?

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#46234019)

2.5 oz of cheese to a pound of pasta isn't a ton

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#46234037)

If I'm going to eat pizza, I don't want some faggy crap on it. Pepperoni and mushrooms is the GOAT btw. Mozzarella and basil are not toppings, they are ingredients.

Carbonara? Same thing. If I'm going to eat pasta, I want red sauce, not some faggy eggs and peas and shit, GTFO of here.

And /thread

(http://www.autoadmit.com/thread.php?thread_id=5329610&forum_id=2...id.#49831186)