i have done that [brining with pickle juice] with thick grouper filets before battering in vodka batter and frying. the brining gives wonderful depth to the fish, and the vodka in the batter gasses off instantly in hot oil, leaving an airy, super crisp coating.
pickle brining chicken before frying is the chic fil a “secret” (so i’m told).
with all of the important things going on today; flag day, No Kings Day, and a certain minor, yet over-reported event in DC, it may have been easy to overlook one very important commemorative observance today:
World Gin Day.
something near and dear to my heart! https://worldginday.com/
Pasta might be Italian, but spaghetti with red sauce is an American classic
I will grudgingly accept this reasoning but why is pizza included?
Except for Americans, nobody in the world thinks of pizza as an American food. It’s quintessentially Italian. And in the case of pizza, they’re not even trying to make a flimsy argument as with pasta. It seems like they just accept that people think it’s American. When people around the world put weird stuff on pizza, they do so in a misguided attempt to imitate Italian food, not American food. And the same holds true for pasta.