[Redway]

I prefer Italian for the food itself but both cuisines have useful parallels with others across the world and the French will teach you how to really incorporate goose and duck liver (I ain’t just talking foie-gras) in elevated ways, which is transferable with the cuisine I have the most direct dealing with (amongst others), so it’s both for me. Italian for the food itself, French for the techniques. The only problem I have with Italian cuisine is how pizza-and-pasta-dominated it basically is.

[Cherie]

Italian, I am not too familar with actual French Cuisine, maybe Coq au Vin or rare steak?

[Redway]

Originally Posted by Cherie

Italian, I am not too familar with actual French Cuisine, maybe Coq au Vin or rare steak?

Yeah. People (including me) tend to be less directly familiar with specific French foods per-se (frogs’ legs being a stereotypical counteract). It’s the techniques that really catch my groove when it comes to French cooking.

You ever had foie-gras, ’though?

[Cherie]

Originally Posted by Redway

Yeah. People (including me) tend to be less directly familiar with specific French foods per-se (frogs’ legs being a stereotypical counteract). It’s the techniques that really catch my groove when it comes to French cooking.

You ever had foie-gras, ’though?

No and definately not a fan of how it is produced

[Ammi]

…I like both/either are a good idea depending on how you feel in that moment…

[Mystic Mock]

Originally Posted by Redway

I prefer Italian for the food itself but both cuisines have useful parallels with others across the world and the French will teach you how to really incorporate goose and duck liver (I ain’t just talking foie-gras) in elevated ways, which is transferable with the cuisine I have the most direct dealing with (amongst others), so it’s both for me. Italian for the food itself, French for the techniques. The only problem I have with Italian cuisine is how pizza-and-pasta-dominated it basically is.