Reply to S/O: What explains the Midwestern palate?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]And not just meat and potatoes and bread, but the lack of spice. Why? Isn’t Penzey’s originally from the Midwest? Yet most people I know from the Midwest have significant food aversions compared to people from the coasts. [/quote]

Spice is traditionally used in hot climates with rotten meat. Good fresh meat like beef and chicken doesn't need spice. [/quote]

As a relatively recent immigrant to US from the lands of "bland" foods, it's very  interesting to me that American definition of flavor only includes the more "Southern" spices.  Our food traditionally doesn't use hot peppers or cumin, but with long winters and relatively short agricultural season, there was lots of brining, pickling, salting and smoking various stuff.  [/quote]

I actually think that stuff like sauerkraut, pickles, sausage, smoked meats, etc are pretty common in the Midwest.  
Eating fish isn’t as common because catfish are gross and anything else has to be flown in.  [/quote]

PP.  That’s my point.   The food is not really bland if it includes the pickled and smoked stuff.   [/quote]

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