@Sovery What recipe do you use for the cake part of the Boston Cream? I loved that, but every vegan cake I've tried doesn't seem the right texture. Looking for that really fine crumb, more like a ladyfinger-which I also haven't replicated. To be fair, the one I remember was from a bakery, I've never tried to make a regular one. My vegan attempts just didn't have that texture
US American dishes
- Thread starter Tomas
- Start date
Many of these dishes did not originate in the US; including mac n cheese, cobbler,eggs benedict and pies.
Sovery
Newcomer
I am fully aware of the origins of Macaroni and Cheese, not to mention the other American dishes I listed, thank you
The idea that a dish anywhere, in any cuisine, doesn't have at least some influence from elsewhere is a bit unrealistic.
I'm living between the EU and UK right now, and most of what is considered part of any of the cuisines here have at least some external origins from somewhere else at some point in time.
Hardly any cuisine is made up of all dishes that didn't originate or at least share some origins or commonalities stemming from elsewhere, that does not make them any less culturally part of the cuisine to which they belong.
Like half the planet, America has a history of colonialism and immigration, so naturally a heavily influenced cuisine.
So, forgive me if I'm still struggling to understand your point.
Sovery
Newcomer
@Sovery What recipe do you use for the cake part of the Boston Cream? I loved that, but every vegan cake I've tried doesn't seem the right texture. Looking for that really fine crumb, more like a ladyfinger-which I also haven't replicated. To be fair, the one I remember was from a bakery, I've never tried to make a regular one. My vegan attempts just didn't have that texture
I loosely followed a recipe from the blog "Vegan Dad" (V e g a n D a d), but I used a mixture of cake flour and rice flour for the cake part and it did yield a very light texture. However, it wasn't perfect, but it was still reminiscent of Boston Cream Pie and tasty
Sovery
Newcomer
How lucky! I would so love to visit Thailand! There, the Buddhist cuisine is called Jay (Jai)Yeah, I was thinking most'd be meat based dishes. It's more difficult to change them into a vegan dish seeing meat is the main ingredient though. Asian dishes for instance are easier to change because the meat or fish in it isn't a key component of the dish and they often already have vegan alternatives for buddhist monks. When I was traveling in Thailand I literally had a paper with me saying "I eat like a monk" (because they don't really have or had a word for vegan) so that I could eat
I do have rice flour, I'll try that. I did try a recipe for ladyfingers that used some cornstarch and it was close...
Problem I have, and I think many vegans, is wanting to replicate a memory rather than the actual food. Like all my life I'd have these ideas that something was so good, and make a point to get it again and be disappointed! It's probably the memory of a strawberry boston creme that can't be made.
Problem I have, and I think many vegans, is wanting to replicate a memory rather than the actual food. Like all my life I'd have these ideas that something was so good, and make a point to get it again and be disappointed! It's probably the memory of a strawberry boston creme that can't be made.
Sovery
Newcomer
Some things just take a lot of practice and I have had vegan boston cream pie that was on point at a cafe serving the vegan version many years ago in the early 2000s, so I'm sure it can be done
I totally agree about the psychology of it all (I'm sure we could start a whole new thread on the subject, haha!).
