Ma vie en France
Nice pics...But I must admit that one thing that always bothered me with American cakes (more than "bothered" almost "freaked me out" actually) is their unnatural colors...I remember in the US, I just couldn't find a blue or purple cake appetizing and I'd eat it with great reluctance, even if it's indeed good.:)
David-- I hear ya!! Maybe if they weren't soo bright.... But, if I remember correctly... it was YOU!! who didn't like the Kraft mac&cheese stuff- Man!! That powder stuff is so bright, it could be radioactive!!! It makes you wonder what kind of chemicals are going into the body with all that dye... Anyhow.. Hot dogs are grayish/greenish before they add all that food dyes... No one would eat a gray/green Oht dog, would they??? :) Take care, Leesa
Gray hot dogs... Mmmmm.... You mean like real sausages... ;)Also, it's possible to have natural dye (see original Frankfurters and Strasbourg Sausages as we're talking about sausages)...But my problem with cakes has nothing to do with natural vs chemical (I eat my share of chemical stuff)... It's just that my French education makes me not think, but feel that unnatural colors on a cake are wrong... Regardless of the ingredients or the taste... Just the color. ;-)
But yeah, I basically have all sorts of issues with American food (I think American is the work of the devil basically, except for BBQ ribs and Cheesecakes)...Which reminds me that you asked me a few questions for my Q&A blog that I have yet to answer (this is always my problem when I want to do a elaborate post (as opposed to one made up on the spot) it takes me forever)...
I don't even remember what I asked, it was sooo long ago!!!!! No worries, though, really.......
Well, I'm a vegetarian, anyhow.. so I don't really care about the Oht dogs or any type of meat.. it was just an example, mind you.. I don't know what your French education has taught you... Maybe Sarko will be changing all that soon enough!! Just kidding!! What about all those coloruful macarons Laduree and all the local patisseries??? I have seen some GNARLY bright colours in the pastry section @ Laduree!!! I do agree though that 99.99% of French cakes are only white/brown.... I wonder if you ever dyed Easter eggs??? How about colored Marshmallow PEEPS at Easter time??? I have a bunch!!!
I stay clear of Ladurée...This is not food, but fancy schmancy Parisian stuff for posh people and tourists (or posh tourists)... ;-)And yeah, in France the whole art of making cakes is about doing good and cute things with adding as little extra stuff as possible (I don't know if I make sense).I always had major issues with US cakes in general (not cupcakes, because they're meant to be eaten in one bite) about how they look all colorful and decorated and all, but the inside is always the same and not that great usually...No, I never dyed eggs in my life... For Easter we used to have chocolate eggs (and chickens and bells), but I don't have that many memories of Easter as kid, it never was a big deal in my family. And today, I'm even oblivious that it's something more than just a holiday on a Monday in early Spring most of the times... Like this year, I was grocery shopping and then I stayed confused for a few seconds in front of this aisle wondering why there suddenly were so many chocolate eggs and stuff in colorful wrap.I don't even know what Marshmallow PEEPS are... Is it the same thing as basic Marshmallows?
whoops again...a few comments earlier I wrote "I think American is the work of the devil"... I meant "American food is the work of the devil"... or did I? ;)
I want cupcakes so badly now... I need some chocolate!
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