Over at Casey:
"Have you ever noticed how practically all food in the US is pretty mediocre compared to its origins? Whether it's Italian dried meats, European bakeries, or German sausages, we just never seem to get it quite right in the States. Doesn't that seem a bit strange? After all, we've received so many immigrants over the years, yet the flavors from the home countries have never transferred completely.
Here's my theory. The problem is that most people who came over to the States back in the day were like my friend. They had a good idea to start a restaurant and were hard-working, but knew how to pull off the recipes only halfway. We never got the most skilled from other countries. Why is that? Well, think about it. Why would the best ćevapi maker in Sarajevo move to the US? He's probably doing just fine for himself over there. In fact, his opportunities in Bosnia are actually a lot better than in the US – same with any other place. I'm sure that the best sushi chef in the world is still in Japan making a fortune.
When tough economic times arrive, it's never the best who must turn their lives upside down by relocating to other continents. It's the rest of us."
