Korean Job Discussion Forums

[sadguy]

this thread is inspired by another one about pizza. some poster was saying that the further you are away from new york or italy, the less you know what good pizza actually is.

i feel like we're in the day and age where you can get good/authentic food pretty much anywhere.

what's so different about the pizza in nyc that can't be remade in oklahoma? some say it's the new york water but i think that's BS.

what do you think? is there any sort of regional food that can't be replicated anywhere else in the world?

[northway]

Montreal smoked meat.

Montreal bagels.

[nukeday]

as long as the ingredients are available and the chefs have the know how.

those two things can be difficult to achieve

[RMNC]

As an Italian major who has lived in Italy I can honestly say I would prefer a Papa Murphy's "Paparoni" take-and-bake pizza over any Italian pizza any day of the week.

[NohopeSeriously]

Hungarian style salami

[Louis VI]

Belgian chocolate, swiss cheese and champagne. They must be exported because they cannot be well imitated.

Homemade soup. The best soups are always homemade.

[rumdiary]

New York had a large number of Italian immigrants who knew what good pizza tasted like. Some of them open restaurants and the rest of them ate in those restaurants. When other people opened crappy pizza places the people of New York could tell the difference so they avoided the crappy places and they went under. A lot of this of course has changed as people move around the country and the world. Now you can find great pizza anywhere in America. Since very few people move to Korea to open restaurants the foreign food here still sucks.

[gem]

It's pretty hard to get find phenomenal Louisiana/Cajun dishes outside of Louisiana.

[rumdiary]

[NYC_Gal 2.0]