Urban Ag said:
The food in Switzerland does suck. Bland and boring. That is until you get to the south of the country, Lake Lugano area, and it turns to Italian and it's fantastic. Swiss, German, Austrian, outside of brauts and beer it's a no for me.
They really do not use many spices other than salt and pepper, sometimes allspice, ginger. And they ferment a lot with vinegar such as sauerkraut, beets, turnips. Vinegar is a strong taste than needs to be balanced out with other seasonings and usually is not. Their potatoes are largely just boiled in water not even broth or boullion. And other than pastries, they don't like sweetness in dishes.
So that balance of sweetness, tartness, sour is missing. And their treatment of their meats (aside from wurst and *****znel, even if underseasoned) are just not that appetizing in that the meat is tough and chewy.)
They could all benefit greatly from learning to barbecue low and slow like we do and treat their meats tenderly.
