>mogs the fucking dogshit out of every other cuisine on earth put together when it comes to desserts
the entirety of french cuisine can be summed up with a stick of butter
>>21949738>mogsWrong website, young lady.
>>21949738push-pops are american, sweaty.
that is an embarrassingly wrinkly flag
>>21949741normalfaggot post, i bet in some other thread you wrote something like "the brits conquered the whole world for spices only to not end up using them!"
>>21949822I posted about butter and your asshole immediately started to pucker typical french fag
>who would win 60 millions of homosexuals or a tray of tiramisu
>>21949833boring, go away, dull normalfaggot
>>21949741fpbp
>>21949738Adding cognac to everything makes it so much better.
>>21949741the only reason asians don't use delicious butter, which improves EVERYTHING, is because the poorfags didn't have cows
>>21949741>stick of buddurrrrOpinion discarded
>>21949822You know, the reason this website is so shit is because any attempt at humor is met with this kind of bitchmade tribalism that doesn't serve anyone.You even said normalfaggot so you could fit in more
>>21949822It's a boring meme but not false. I sent a friend a recipe for fish with spinach and his answer was like "i've read the word butter 5 times in only 4 lines".
>>21949741You forgot the wine
I dunno what the big deal is, butter and fats make things taste good. To be fair us Americans are the ones that invented deep fried butter which is literally just fat fried in fat and that's actually disgusting. I had a free sample at the state fair and it was so greasy the entire inside of my mouth felt like it was coated in silicone lube. Horrific.
Pretty shit compared to Scandinavian pastries.
>>21950166literally who?
>>21949738I cannot think of a single French dessert. Am I retarded?
>>21950016nah, you're full of shit, you victim complex suffering normalfaggot. 90% of the time when someone makes a joke, there's nobody calling them a normalfaggot. it's just your lame ass that's obviously a normalfaggot. and also you're a fucking pussy for trying to frame it as a site-wide issue.
>>21950264Really? You can't come up with a croissant?
I tried mastering the art of the Flan Pâtissier and made it 5 times but every time I made it it felt like there was a slight problem with it and eventually I had to stop because I'm overweightI want to get those rings that they bake the flans inI love Tarte Tatin a lotCanalés are goodI've made a far breton and cherry clafoutisGod I love France so much
>>21950264Mousse au chocolat, crêpes, creme brûlée, macarons, eclairs just to name the really popular ones.
>>21950274>CroissantBreakfast pastry, not a dessert>>21950346>creme brûléeCatalan
>>21950359>>creme brûlée>CatalanWe wuz kings and shiet.
>>21949738Every flench influenced cuisine is better than french cuisine alone. Cajun, vietnamese, it's influence on Italian, etc. French is up there though
>>21950375>CajunJust adds cayenne and simplifies it for retards without any ambitions. >vietnameseJust MSG.ItalianOnly popular because it's fast and easy.
>>21950382Cajun is french influenced native+Caribbean+ maybe a little English food. It uses some french techniques. It's really also.>vietnameseIt's a legitimate fusion of food cultures that developed during french occupation. Bahnn mi and some pho, pretty good sir.>Italian Has their own thing going on but they definitely borrowed some french cooking techniques from the french. I personally think it's over hyped but it's consistently rated as top international cuisine. I still put it above pure french cooking.Listen you angry little frog. If you want to be a chef you go to France and learn sophisticated cooking techniques and that allows you to make basically anything. Everyone knows that and nobody is gonna take that away from France. But it's not the victorian era anymore, you no longer have the lingua franca, you let food isn't the best in the western hemisphere anymore. Let it go.
>>21950370>We wuz kings and shiet.fascinated by the implications that catalans are africans
>>21950375>is better than french cuisinepeople who say this have never had the best that french cuisine has to offer
>>21949738>fucking dogshitThis was all you needed to say
>>21950260>All variants of croissant crusts with either one type of fruit or the minimal amount of sugar/honey possibleBoring, German cherry chocolate cake and Italian tiramisu mog all those.
>>21950592Been to France multiple times. And live in Europe. Not going to meme Michelin star restaurants friendo.>>21950907A good fresh croissant is consistently pretty good. It's not meant to overload your mouth with complex flavors. Those are good though
>>21951289please go back
>>21951294To where nigga? France? No thanks. Not french and cities are dark as shit.
>>21951302where you came from, obviously
>>21950260I had most of them at amazing bakeries in france. Amazing tartes, but often very mediocre cakes. Most choux pastry is a significant step down from eclair btw, religieuse sucks to eat. Also there is a reason you call em "Viennese"
>>21950907>Boring, German cherry chocolate cake and Italian tiramisu mog all those.You have been to neither of those countries, so what do you know?
>muh butteridk I'd rather have butter be ubiquitous in my cuisine than fucking corn syrup.
>>21949741What you fail to realize is that this is a good thing.
you haven't lived till you had a double chocolat eclair au chocolat
>>21950907black forest is delicious but tiramisu is boring as fuck
>>21951339what about gateau basque and all it's regional variants? Croustade is good too but I dunno if that's a tart, what is the difference between a tart and a cake?
>>21953969hate éclairs, always have always will. Reminds me of boring sundays at my grandmas, same for religieuse, paris-brest and baba au rhum, opera. Only one that I like from the grandma classic selection is the millefeuille and even then most bakeries don't get it right.
>>21951339For me religieuse > éclairThere are many other great and simple cakes such as clafoutis, fondant au chocolat or tarte tropézienne. More and more bakeries buy industrial premade crap, so it can also be a big factor in subpar experience. Nothing beats whatever your mother or grandma cooked.
>>21954085paté choux just kinda sucks for real no cap
>>21954091>paté chouxthe absolute state
>>21954091>paté chouxlol I'm imagining a pâté made mostly of cabbage>>21954089tropézienne is the best if it's well made but is often cloyingly sweet or the cream is too heavy like paste. I'm realizing my major problem with these desserts is that so many bakeries are sub-par as you say. My mother was more into American or SEA dessertts so I never got to taste home-made versions of any of these except croustade aux pommes (Gers version)
>>21954098>the cream is too heavy like pasteThat's one of the telltale signs of industrial cream - like the cream found in superkmarket-made desserts. These establishments should be avoided indeed
French cuisine is fun but I find it becomes too rich and heavy after a while. I probably prefer Spanish as I find they are more legume and seafood heavy and I find I prefer olive oil as a fat base over butter unless its with steak.
>>21954132Just cook provençal dishes then, it's still French cuisine but very light, olive oil-based and vegetable-oriented
>>21949738Your culture no longer exists, unc. The Muslims are in charge now.
