food

Parma is quiet at night. The man sitting opposite me is paranoid someone will overhear our conversation. “They hate me here,” he explains in a hushed voice. He checks behind him, but the only other person in the osteria is a waitress who has had nothing to do since serving us our osso buco bottoncini. The aroma of roasted bone marrow wafts up from the table. Amy Winehouse’s cover of “Valerie” plays on a faraway radio.

“Can I badmouth them?” he asks. I tell him he can. After all, he hasn’t been invited here to expose corporate fraud. He has come to tell me the truth about parmesan cheese.

There’s a dark side to Italy’s often ludicrous attitude towards culinary purity. In 2019, the archbishop of Bologna, Matteo Zuppi, suggested adding some pork-free “welcome tortellini” to the menu at the city’s San Petronio feast. It was intended as a gesture of inclusion, inviting Muslim citizens to participate in the celebrations of the city’s patron saint. Far-right League party leader Matteo Salvini wasn’t on board. “They’re trying to erase our history, our culture,” he said.

https://www.tumblr.com/anneemay/712987153080205312/dude-literally-received-death-threats-from-italian

(sorry if this is the wrong com for this)

And I like mezcal, I like compari (that's why I could even make it!) but this is just one of the most fetid unpleasant drinks I have ever made. The bite of the mezcal is too cut by the compari, and the herbal notes lose their top notes and just leave you with the dry feeling on the back of your tongue. All the goodness is lost. No joy remains.

Give this to your curious teen and they will gladly stay sober until the day they move out. Jesus.

It tastes exactly the same as the sparkling wines that come at a fraction of the price. The wily frogs have bamboozled me.

A couple years ago I started taking pictures of Tokyo food trucks (called "kitchen car" キッチンカー in Japanese) because they were so cute. Since then, their numbers have almost doubled and Tokyo now has close to 6,000.

Nitter

Has anyone done a yeast based vegan gravy?

Jewish-American patronage of Chinese restaurants

The American Jewish habit of eating at Chinese restaurants on Christmas is a common stereotype portrayed in film and television, but has a factual basis as the tradition may have arisen from the lack of other open restaurants on Christmas Day.

Historical background

The relationship Jewish people have with Chinese restaurants during Christmas is well documented. The definitive scholarly and popular treatment of this subject appears in the book A Kosher Christmas: 'Tis the Season to Be Jewish by Rabbi Joshua Eli Plaut, Ph.D. in the third chapter entitled "We Eat Chinese Food on Christmas."

The origin of Jews eating Chinese food dates to the end of the 19th century on the Lower East Side, Manhattan, because Jews and the Chinese lived close together.

There were nearly a million Eastern European Jews living in New York in 1910 and Jews constituted over "one quarter of the city’s population." The majority of the Chinese immigrated to the Lower East Side from California after the 1880s and many of them went into the restaurant business.

The first mention of the Jewish population eating Chinese food was in 1899 in The American Hebrew journal. They criticized Jews for eating at non-kosher restaurants, particularly singling out Chinese food. Jews continued to eat at these establishments.

In 1936, it was reported that there were 18 Chinese restaurants open in heavily populated Jewish areas in the Lower East Side. Jews felt more comfortable at these restaurants than they did at the Italian or German eateries that were prevalent during this time period.

Joshua Plaut wrote of the origin of Jews eating Chinese food on Christmas: "It dates at least as early as 1935 when The New York Times reported a certain restaurant owner named Eng Shee Chuck who brought chow mein on Christmas Day to the Jewish Children’s Home in Newark.

"Over the years, Jewish families and friends gather on Christmas Eve and Christmas Day at Chinese restaurants across the United States to socialize and to banter, to reinforce social and familiar bonds, and to engage in a favorite activity for Jews during the Christmas holiday. The Chinese restaurant has become a place where Jewish identity is made, remade and announced."

This is what Wendy’s looks like in Europe: A hole-in-the-wall chippie run by some brute Dutch sailors with a serious case of stick-it-to-the-man-itis. It’s the reason a certain billion-dollar, red-headed American fast food chain has been kicked off the continent.

Overall a fun read that I stumbled across while researching access to hot cheetos in Europe.

I especially liked the bit about angry reviews the Dutch Wendy's received from Treat Enjoyers:

“I would like to order a triple in the Netherlands on YOU that is not possible?!? Seriously?!! I appreciate the fact that you use the name of your daughter but also give progress a place, please. I have nothing to do with Wendy's but what you do is selfish. Simple. If you can put out something similar to Wendy's, please go ahead. Until you can put a decent American hamburger on my table, just please sit on the side. Please go find a hobby or something like that.”

Critical support to hot cheetos smugglers and anticorporate snack peddlers

It's real - if you're wondering.

Introducing Wasa Sandwich Taco – the ultimate quick and easy snack made from whole grain rye flour. This taco-inspired crispbread is a delicious fusion of crunchy bread and creamy sandwich filling, bursting with the flavors of tomato and herbs. Perfect for families on-the-go and anyone in need of a tasty, high-fiber, and speedy snack. And that’s not all – our Sandwich Taco is 100% carbon offset, so you can enjoy it guilt-free!

Lentils, rice, onion, lemon, fuck yeah. I love having a bit of pomegranate molasses or pomegranate pips with it too. The mix of spices + lemon really makes the flavour pop, and nutritionwise it combines the heartiness of lentils with the carbs of rice. Cooked raisins are really good too.

The link was just some random recipe so there'd be a photo. Please share mujadara protips if you've got them

Me: jokes on u I'm into that shit

currently doing the weird spicy breathing routine gang

Ex: I didn't have any figs for the cake I was making so I used dates instead.

The pan seared spicy tofu was killer though.

I wanna thank all participants , thanks to you , we now have a eternal and universal results and never have to wonder about this again , as we now know it for certain.

Refrence and Raw Data

Something that changed how you cook, a tip most people don't know or something you discovered yourself. Or even something that you just think is cool.

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I find I usually prefer green tea since it has lower caffeine and a softer taste. Thoughts?

I'm trying to incorporate more beans into my diet and am finding it quite difficult to get my beans the way I want them to be. I'm curious to hear your guy's standard bean recipes. Do you guys use canned or dried beans? Stovetop or microwave? Any secret ingredients?

Here's what I'd call my standard bean procedure.

• First, I start with canned beans. Dried beans are a bit firmer it seems, but I don't feel like dried impacts the flavor enough to be worth the soak time.

• If I have it, I'll grate half of an onion into the beans. I don't like onion crunch.

• Microplane dried mushroom into it for extra protein and flavor

• Salt, pepper, granulated garlic, paprika and chili flakes. I don't really like how garlic powder works with the beans and don't feel the need for fresh garlic. Fresh ginger is really fire in it though. I add things on top of this usually for more flavor, but this is just my standard bean.

• Microwave for 3 minutes

I'd do more if it made a difference in flavor, but so far I can't seem to make anything really make the beans pop. What do y'all do?