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A Quick Food Observation March 7, 2007

Posted by KG in Food.
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Italian sauces that taste great on noodles are equally tasty when the leftovers are sopped up with bread. Chinese sauces that taste great with noodles taste gross served with bread.

There’s got to be some reason for this, right?

UPDATE: I thought about this some more and realized that while Chinese sauces that taste great with noodles work well served on rice, Italian sauces that are delicious served on with noodles seldom work served on rice.  Perhaps this is a surface area issue — a dish served with rice will have a small surface area to sauce ratio, while bread sopping will have a larger surface area to sauce ratio.  If the observation above is agreed upon, it seems that sauce-based Chinese dishes are best served on starches with smaller surface areas.  Noodles (specifically the linguine/udon/spaghetti/lo mein type found in both Chinese and Italian food — and I know, udon isn’t the Chinese word but I can’t remember it right now) are in between and able to support both kinds of sauces well.

UPDATE II: Of course, the above theory (rumination? (definition 2. to chew, as cud)) does nothing to explain the why.  Consistency of Chinese vs. Italian sauces?  Texture?

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Comments»

1. Reenee - March 8, 2007

Sometimes you are a huge nerd.

2. KG - March 8, 2007

Sometimes?

3. Reenee - March 8, 2007

You are a moderate nerd all the time. Other times, your nerdiness soars to fantastic heights.

4. Nick - March 8, 2007

What kind of sauces are you talking about for Chinese noodles? For Italian, I’m thinking tomato-based sauces as well as white sauces and pestos, but I’m not quite sure what I’m comparing them to on the Chinese side?

5. KG - March 8, 2007

Soy based sauces, predominantly — oyster sauce, the generic “brown sauce,” Szechuan sauce… I’ve tried bread with all three, mostly by accident, and it is gee-ross.

6. Laura - March 9, 2007

How do you catch a cloud and pin it down? The unsolvable riddles of our time. I actually thought about this for awhile and came up with nada. It just is.

7. fsowalla - March 10, 2007

It’s due to the amount of sugar, soy, and the type of oil used in the different sauces.


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