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There’s something strange about US food.

I dont know if its the transport or the processing, but something bad has been normalised somewhere in the chain.

US chefs however are excellent.

In Europe we have the opposite problem by default, better ingredients but average chef is lower standard.

Obviously there are exceptions all over the place.
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Karo Zagorus 2y ago

I have generally the opposite observation, time preference is so high in the US that chefs cut corners to kill their customers.

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HoloKat 2y ago

I feel like US restaurant food is generally saltier than Japanese, despite heavy use of soy here. My memory is hazy though. I just recall having to drink a lot more.

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Karo Zagorus 2y ago

Japanese restaurants are magnificent.

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HoloKat 2y ago

Can confirm.

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JoySun 2y ago

Or restaurant owners, rather.