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Ahahaha that GBS thread is great. Where can I buy 6000 year old yak meat? That'd probably make a hell of a steak.
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Jul 4, 2014 14:01
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"waaaaah why doesn't gws cater to my baby tastes and baby needs waaaah salsa crock pot chicken is too hard who even owns a crock pot what am i supposed to be some kinda wizard" (god forbid people are good at a thing and the entire world isn't set up like a video game catering precisely to your current skill level) or "i don't have a pantry i just have a freezerful of salted nightmares to get me through the long dark winter, my tastebuds have been cluster-bombed by salt and shredded jack cheese and gray meats for so long that you could probably cook my own recently-severed penis for me this way and I would loving love it as long as I had some packets of Taco Bell's Mild sauce to dip it in"
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Jul 4, 2014 18:33
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Yeah there is definitely no elitism on this forum.
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Jul 4, 2014 18:36
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Jul 4, 2014 19:09
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FishBulb posted:Yeah there is definitely no elitism on this forum. They say "elitism" I say "stop eating hot pockets before you get heart failure please you have a family people care about you"
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Jul 4, 2014 20:37
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It looks to me like there's a lot less elitism going on in this subforum than there is anti-elitism going on in that GBS thread.
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Jul 4, 2014 21:53
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bombhand posted:It looks to me like there's a lot less elitism going on in this subforum than there is anti-elitism going on in that GBS thread. Nicely done. The people going on about GWS are projecting their idea of what GWS is without, it seems, having really spent any time here.
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Jul 4, 2014 22:01
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I think the proper thing to do is laugh and move on instead of posting cuss filled rants bout eating habits.
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Jul 4, 2014 22:05
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Well, I'm laughing, except it's a bit of a sad laugh because I see a lot of posts in that thread that are made by people who'd probably like GWS if they actually stuck around long enough to realize it. Especially that one guy who thinks that he'd be run out of here for liking the pulled pork he gets at a local restaurant for cheap.
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Jul 4, 2014 22:11
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bombhand posted:anti-elitism going on in that GBS thread. So, they've turned into conservatives 
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Jul 4, 2014 22:52
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Sjurygg posted:Season 2 of "A bite of China" is on Oh man. I'm not even halfway through S1E1 and this is one of the best things I've seen. Thank you.
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Jul 5, 2014 14:59
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Season 1 is flipping terrific, and is available on some of the TV trackers. Is Season 2 available for the taking somewhere other than youtube?
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Jul 5, 2014 16:30
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Sone friends have a place in the country; we are here for the weekend. Their veg patch has rhubarb and strawberries. Aha! Thinks I. Let's make a rhubarb strawberry compote. Aha! Thinks wife. Let's top it with granola and make cobbler. Good thinking all round! I've added a bit of ginger too.
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Jul 5, 2014 20:58
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therattle posted:Sone friends have a place in the country; we are here for the weekend. Their veg patch has rhubarb and strawberries. Aha! Thinks I. Let's make a rhubarb strawberry compote. Aha! Thinks wife. Let's top it with granola and make cobbler. Good thinking all round! I've added a bit of ginger too. strawberry rhubarb pie or die
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Jul 5, 2014 21:21
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Croatoan posted:strawberry rhubarb pie or die Having cooked it down first it seems like there is too much liquid. Might just eat it mixed with yoghurt and granola, which will be delicious too.
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Jul 5, 2014 21:23
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Make strawberry-rhubarb compote, chill, gently fold into whipped cream with maybe a tiny splash of sweet white wine to make strawberry-rhubarb fool and skip that annoying pastry/floury thingy step altogether 
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Jul 5, 2014 22:12
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Sjurygg posted:Make strawberry-rhubarb compote, chill, gently fold into whipped cream with maybe a tiny splash of sweet white wine to make strawberry-rhubarb fool and skip that annoying pastry/floury thingy step altogether Just guzzled it with good Greek yoghurt. Was tasty.
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Jul 5, 2014 22:20
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Watermelon is native to Africa. http://cuke.hort.ncsu.edu/cucurbit/wmelon/wmhndbk/wmbiogeography.html Oh my.
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Jul 6, 2014 00:27
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dino. posted:Watermelon is native to Africa. The two that always surprise me are that the potato and tomato are both from South America.
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Jul 6, 2014 03:25
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KettleWL posted:The two that always surprise me are that the potato and tomato are both from South America.
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Jul 6, 2014 04:06
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dino. posted:Chillies come from the Americas too. Columbian exchaaaange. Yeah and the pineapple and sweet potatos and turkeys and all that other stuff, I always remember those. But potatoes and tomatoes seem so intrinsic to European cuisine, not that they aren't present in Latin American dishes as well, but they don't seem to define the cuisine.
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Jul 6, 2014 05:24
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What messes with my head is that chilies didn't arrive in China until the 17th century. I mean...what did people in Sichuan eat before then?
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Jul 6, 2014 11:24
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KettleWL posted:The two that always surprise me are that the potato and tomato are both from South America. Did you not see "The Wonderful Potato" when you were a kid?
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Jul 6, 2014 13:08
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Sjurygg posted:What messes with my head is that chilies didn't arrive in China until the 17th century. I mean...what did people in Sichuan eat before then? My thoughts exactly. And what of Korean food? They love their loving chili paste. Or Thai? A variety of chili peppers seen very ingrained in various Asian cuisines. I suppose the lesson here is the big changes happen quickly when new ingredients are introduced? Hell, India seems to really like potatoes, too, and that's pretty goddamned far from The Andes. The gifts of New World spread far and fast! Sjurygg posted:Make strawberry-rhubarb compote, chill, gently fold into whipped cream with maybe a tiny splash of sweet white wine to make strawberry-rhubarb fool and skip that annoying pastry/floury thingy step altogether I'm surprised that your recipe doesn't contain fish.  As for rhubarb, my all time favorite is my mom's rhubarb cobbler. Super low effort, takes like five minutes to throw together, and the results are fabulous. quote:Fruit cobbler (you can use a variety of fruits, but IMO rhubarb is best. Sometimes I do strawberry rhubarb.) Squashy Nipples fucked around with this message at 13:16 on Jul 6, 2014 |
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Jul 6, 2014 13:13
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Squashy Nipples posted:I suppose the lesson here is the big changes happen quickly when new ingredients are introduced? I have always assumed that spicy food was popular in Asia way before chillies were introduced, with pepper, mustard, horseradish, wasabi etc and that the introduction of chillies just made it easier to add spiciness, rather than that the whole cuisine changed after chillies arrived... Are there any food historians on GWS?
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Jul 6, 2014 13:31
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Sjurygg posted:What messes with my head is that chilies didn't arrive in China until the 17th century. I mean...what did people in Sichuan eat before then? I wonder the same with chillies. Indians freaking love their chillies. I guess that is why South Indian food still relies so heavily on black pepper. It likely took longer for the chillies to percolate south. That said, Andhra is absolutely nuts for chillies. I cannot imagine their food without loads of the stuff. The Chinese seem to love corn, and that's as American as it gets. I'm sure potato starch and such were a thing, but you see so many dishes where cornstarch is the only thing that works. In Sichuan, they'd have used Sichuan pepper and black pepper, which are both still used there. Think of Ireland or England without potatoes. It seems inconceivable. Or the people living in the Americas without horses. It boggles the mind.
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Jul 6, 2014 14:39
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Scientastic posted:
Nevermind Mr. Wiggles fucked around with this message at 18:48 on Jul 6, 2014 |
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Jul 6, 2014 14:43
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dino. posted:The Chinese seem to love corn, and that's as American as it gets. I'm sure potato starch and such were a thing, but you see so many dishes where cornstarch is the only thing that works. Sweet potatoes! The Chinese and Koreans freakin' love sweet potatoes. They dry them sliced and grind them into flour for pancakes or flatbread, candy them, deep-fry or stir-fry them, bake them, simmer them into soups and stews... Mostly it's "home" style cooking so you'll hardly see Chinese sweet potato dishes in restaurants in the West, or in China for that matter. But they're one of the absolutely major sweet potato growers and consumers on the planet. Two things the Chinese did have for heat, Sichuan peppercorn is one, the other is ginger which is legit burning hot in itself. Add chili and you get the magic trinity. White peppercorn is also popular, it tastes horrible by itself but light dustings of it can make all the difference. God drat I love me some chilies, my newest indulgence is cream cheese sandwiches with minced Thai birdseyes on top 
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Jul 6, 2014 15:36
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Scientastic posted:I have always assumed that spicy food was popular in Asia way before chillies were introduced, with pepper, mustard, horseradish, wasabi etc and that the introduction of chillies just made it easier to add spiciness, rather than that the whole cuisine changed after chillies arrived... I hear you, and a few others have made similar arguments... but there just isn't anything quite like chili peppers, you know? I can see the popularity catching on pretty quickly as soon as there was supply.
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Jul 6, 2014 17:02
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Scientastic posted:I have always assumed that spicy food was popular in Asia way before chillies were introduced, with pepper, mustard, horseradish, wasabi etc and that the introduction of chillies just made it easier to add spiciness, rather than that the whole cuisine changed after chillies arrived... I've done a bit of work in nutritional anthropology and ancient human (Neandertal, erectus, habilis) diet and my primary focus in college was animal use on archaeological sites. That's mostly prehistoric, but I find food history and culture in general pretty fascinating. And yeah my understanding is the piquant spices like pepper, mustard, and Sichuan peppercorns were used heavily in regions that now also use chiles. Someone should do a paleoethnobotanical study of 14th century Sichuan-area houses and see what comes up - we might get some surprises as well.
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Jul 6, 2014 17:59
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http://reasoniamhere.com/2013/09/24/why-10-of-the-population-hates-cilantro-and-the-rest-doesnt-know-any-better/ CILANTRO SOAP TASTERS REJOICE! YOUR LONG-SUFFERING NIGHTMARE FINALLY HAS SCIENCE-TIFIC BACKING
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Jul 8, 2014 01:41
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don't forget citrus. That's from china. Imagine Latin American food without citrus.
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Jul 8, 2014 01:44
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GrAviTy84 posted:don't forget citrus. That's from china. Imagine Latin American food without citrus. Imagine California without citrus.
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Jul 8, 2014 02:25
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Steve Yun posted:http://reasoniamhere.com/2013/09/24/why-10-of-the-population-hates-cilantro-and-the-rest-doesnt-know-any-better/
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Jul 8, 2014 02:31
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It doesn't taste like soap or anything to me, but I'm not a huge fan of cilantro. Incorporated into salsa or guac it's fine, but keep whole leaves off of tacos and sandwiches, please.
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Jul 8, 2014 02:50
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esperantinc posted:It doesn't taste like soap or anything to me, but I'm not a huge fan of cilantro. Incorporated into salsa or guac it's fine, but keep whole leaves off of tacos and sandwiches, please. Cilantro Is Great.
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Jul 8, 2014 04:21
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esperantinc posted:It doesn't taste like soap or anything to me, but I'm not a huge fan of cilantro. Incorporated into salsa or guac it's fine, but keep whole leaves off of tacos and sandwiches, please. Cilantro owns.
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Jul 8, 2014 05:25
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all hail cilantro! hurrah! hurrah! hurrah!
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Jul 8, 2014 05:31
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Not this again!
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Jul 8, 2014 07:57
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purge the cilantro haters from the gene pool imo, but Unironically
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Jul 8, 2014 08:01
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