Some of the pics just triggered my small rant so fee free to chime in:
Food is all relative, wherever you go, in the US, you seem to like over-processed old food products that are artificially grown and stored to increase there shelf life. Now having said that, perhaps you don't prefer it, but face it that's what you eat! You have no problem picking up a completely sealed pack of chicken that you have no idea how old it is or where it came from, but it looks pretty under the colored lights at your mega mart, while at the same time you turn up your nose at any fresh market where you can touch......yes touch, and feel the texture of the skin or pick it up and God forbid smell it. Food is what you like, what you grew up with, and what you know is good based on the training your parents provided, IMHO the last is something that is totally lacking in most Americans today, instead you've been brainwashed with this food safety line, that I suppose goes well when you can't buy food from the source, but must rely on such old food that it can become dangerous with only the slightest amount of exposure.
Anyway no flames intended, just an old American that has thankfully stayed clear of US and its quirks for the past 20 some years. Do yourself a favor and when you see any of the above in the pics being served during your vacation trip, look for places that have a lot of locals, go for it, they know food and that's your best best take on where to eat. s
Very well said. I was not all intending to put these places down...I was merely fascinated by them...it's true Roadfood! I would love to try foods like this. One of my favorite places to eat is markets and bazaars. I just haven't had the opportunity to get to places like the above. I bet the food is delicious and like you mention is probably much fresher (not to mention safer). Didn't we just have half a million pounds of ground beef recalled two weeks ago? http://www.wkbw.com/news/local/68946647.html
A lot of people don't realize the tricks supermarkets (and meat packers) use to deliver "fresh" meat: http://www.nytimes.com/20...ional/21meat.html?_r=1
If some of the meat in supermarkets is looking rosier than it used to, the reason is that a growing number of markets are selling it in airtight packages treated with a touch of carbon monoxide to help the product stay red for weeks.
This form of "modified atmosphere packaging," a technique in which other gases replace oxygen, has become more widely used as supermarkets eliminate their butchers and buy precut, "case-ready" meat from processing plants.
I think people (Americans) need to be more informed about what goes into bringing them their food. I've been watching a BBC show called Britain's Most Disgusting Foods ( http://www.thelondonpaper...-most-disgusting-foods
) and it's truly astounding what some of the things in supermarkets have gone through. Chicken Kieve with 10% actual chicken. Cheese "Product" (think Kraft Singles) with 6% actual cheese. So little that they don't even have cheese in the name, they're just called Singles. That's not to mention the mechanically separated meat ( http://en.wikipedia.org/w...nically_separated_meat
). This could go on and on about trans fats, high-fructose corn syrup, palm oil, etc.
I would be honored to eat like a lot of other countries do...sadly our food distribution is set up this way for a reason.
You rant is much appreciated