I can not agree. As I said, potato and apple meet in half of my regional dishes. And those are farmer’s food, not rich.
Scandinavian and Alpine dishes love lingonberry sauce on dark meat or schnitzel.
I think the best way, is to not think of “western cuisine” as a thing that exists uniformly.
PS: obviously we cook differently than SE Asia, but red cabbage is sweet, carrots are sweet and caramelised onions are sweet. And they are really often used with savory dishes.
Lingonberry sauce on meat, ham on melon, apple in coleslaw… Apple sauce on hash browns! I think every cuisine has combinations like that, but the specific ingredients are location specific.
I can not agree. As I said, potato and apple meet in half of my regional dishes. And those are farmer’s food, not rich.
Scandinavian and Alpine dishes love lingonberry sauce on dark meat or schnitzel.
I think the best way, is to not think of “western cuisine” as a thing that exists uniformly.
PS: obviously we cook differently than SE Asia, but red cabbage is sweet, carrots are sweet and caramelised onions are sweet. And they are really often used with savory dishes.
Lingonberry sauce on meat, ham on melon, apple in coleslaw… Apple sauce on hash browns! I think every cuisine has combinations like that, but the specific ingredients are location specific.