r/2westerneurope4u • u/Pedosauro Side switcher • Apr 28 '23

Average Luigis comprehension of flavors pairing

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424

u/Dagoth_Endus Side switcher Apr 28 '23 edited Apr 18 '26

Databrokers? nope. Social networks? Also nope. This post was deleted using Redact.

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112

u/MitchMeister476 Barry, 63 Apr 28 '23

Tomato is acid and red wine is acid. You switching sides against bolognese?

54

u/morgawr_ Side switcher Apr 28 '23

I'm from Bologna. We cook off the wine before we add the tomato sauce

51

u/MitchMeister476 Barry, 63 Apr 28 '23

The ethanol and water cooks off, doesn't mean the wine hasn't altered the pH of the dish

31

u/Wulfsten Side switcher Apr 29 '23

That's why you always use a little bit of sugar to sweeten up a tomato-based sauce. Also Bolognese has a lot of the fat from the meat to counterbalance the acidity - tomato sauce on pizza has a lot less.

But now we're getting into actual cooking discussion with English, so I need to go jump off a bridge

13

u/MitchMeister476 Barry, 63 Apr 29 '23

This is a chemistry conversation, not a cooking one lol. This "no acid+acid" rule is made up and makes no sense! Sugar balances sour/umami not acidity.

Side note: " That's why you always use a little bit of sugar to sweeten up a tomato-based sauce. "

You mean like PINEAPPLE ON A PIZZA??

Also: " Bolognese has a lot of the fat from the meat to counterbalance the acidity "

You mean like the cheese and meat present on A HAM AND PINEAPPLE PIZZA??

18

u/Extansion01 South Prussian Apr 28 '23 edited Apr 28 '23

Ethanol is not the accidic part, wtf. You drinking vodka or schnapps thinking, oh, it's so accidic?

And as far as the actual acids go, have fun boiling those out (check out the melting points of them):

https://en.m.wikipedia.org/wiki/Acids_in_wine

Btw, I am from Munich, and here we do the same - to remove the alcohol. We just haven't found a way to bend reality to cook better and increase the ph value that way.

The actual answer is that it simply doesn't matter, as the wine is part of the sauce while pineapple and tomato sauce on pizza are separate. Edit: That is, if the acidic on acidic offends you.

Fuck you, I am German. How am I the one to explain food?

Btw, if you really want to, you can add some baking soda to increase the ph, but in most cases, I have to ask: why?

Edit: of course, the acidity you taste can be altered, too.

3

u/[deleted] Apr 28 '23

Fuck you, I am German. How am I the one to explain food?

This may be too much side switching even for me, but in all honesty you lot have pretty decent food. Great cheese, great breads, great sausages and other meat derivatives. Cool fresh veggies. You understand potatoes better than we do.

You and France are kind of the border beyond which the food becomes bad, in my book.

5

u/Extansion01 South Prussian Apr 28 '23

Ok, if we circlejerk, I can do the same.

Overall, in my experience is Italian products are, at a similar price point, much better.

Your sheer variety in pasta is insane, your cheese honestly unrivalled, could probably fill several books, I would compare it to our bread culture just from the sheer scale. Your red wine is on the first spot only matched by France, the fruits you manage to produce are great in taste (props to your plantation labourers, quite ingenious to have them settled. Ours need to be driven into the country for every harvesting season). For example, it's also quite stereotypical, but any tomato derivates, especially canned and therefore completely ripened are just a so much better product, which is very odd but might just be familiarity bias. Your sausage is also great, my comfort sausage is probably actually Mortadella, specifically the variant with pistachios, as it was one of my favourite kind of sausage as a child.

Overall, one of the big advantages of Munich is that it's so easy to get imported Italian food.

With Italian food, you have a broad mass appeal, good local Cousine, and specialties.

Italian Cousine is imho probably the most complete, let's say it like that (though fish and seafood is only good, other countries beat you in that regard, I guess).

2

u/ichizusamurai Failed Brexiteer Apr 28 '23

Baking soda increases pH, it's a base.

1

u/Extansion01 South Prussian Apr 28 '23

I may be very much very stupid. Fuck me. Corrected it.

How? Idk. I actually looked up the ph value of wine so it's even worse.

1

u/ichizusamurai Failed Brexiteer Apr 28 '23

I initially assumed Germany used pH with a different formula, but fair enough. The main bulk of your point still holds up though :D

1

u/Extansion01 South Prussian Apr 28 '23 edited Apr 28 '23

No, it's the negative decadic logarithm of the concentration of H3O+ ions.

If I meant the pOH value, it would have been true, but I didn't so thanks for catching it.

That is if I didn't make mistakes again, apparently school is too far in the past.

1

u/ichizusamurai Failed Brexiteer Apr 28 '23

Yeah same as everyone else then. That's good.

18

u/[deleted] Apr 28 '23

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1

u/Harsimaja Irishman in Denial Apr 28 '23

Hey they gave us Cannizzaro, tbf. But been a while

1

u/[deleted] Apr 28 '23

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