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Hawkgirl posted:A thing can be racist while not being explicitly and only racist, you don't have to give it credit just because they managed to add some stuff around the dogwhistles I didn't give them "credit", I'm saying half of it is racist and the other half is maybe "classist". Although I've worked with a surprising number of people who don't realize "business casual" doesn't include tank tops and flip flops, so it needs to be spelled out in a dress code at work. And I honestly have never heard of "work boots" as being any kind of stereotypical dress  . If anything, you'd think the ignorant stereotype would be the exact opposite, with people who think "hurr they don't work". Hiking boots or whatever Timberlands qualify as are a little bit different story (even though the majority of white people tend to list "hiking" as an interest on dating profiles); but I've never seen anybody, of any race/color/ethnicity wear, like, Red Wing metatarsals for a night out as some kind of fashion statement.
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Jan 18, 2019 13:43
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JoshGuitar posted:And I honestly have never heard of "work boots" as being any kind of stereotypical dress That's because they're not actually looking to prohibit "work boots" - this is a dogwhistle you are not hearing. They are implicitly banning Timberlands, which are commonly worn by black people, who are the people they're really trying to keep out.
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Jan 18, 2019 14:55
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I want to see LL Bean Duck Boots on that ban list. At the first hint of slush, the entirety of New Jersey seems to have them on, and it's weirding me out a bit. Ten years ago, people made fun of me for having them.
Suspect Bucket fucked around with this message at 15:46 on Jan 18, 2019 |
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Jan 18, 2019 15:43
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Only white people could see that sign and think it’s not racist.
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Jan 18, 2019 17:22
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Yeah that yelp review is very quiet-part-loud in the age of Trumpism and I hope subpar steel from the trade war leads to ongoing critical failures of Harley Davidson bikes and this problem takes care of itself.
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Jan 18, 2019 18:58
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Scientastic posted:Only white people could see that sign and think it’s not racist. 
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Jan 27, 2019 07:45
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Anyone ever feel... not so fresh? https://www.kickstarter.com/projects/1440353431/occo-a-fresh-take-on-flavor
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Jan 27, 2019 08:58
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Drink and Fight posted:Anyone ever feel... not so fresh? Oh boy I love killing the planet! e: lol I'd use an entire sheet of those little bubbles for just one spice in a curry. What are they thinking, 1/4 tsp at a time? That's not sufficient SymmetryrtemmyS fucked around with this message at 09:37 on Jan 27, 2019 |
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Jan 27, 2019 09:32
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SymmetryrtemmyS posted:What are they thinking, 
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Jan 27, 2019 13:55
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Yeah, they're thinking that they just found a way to sell pepper for $5 a tablespoon.
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Jan 27, 2019 21:14
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I like how they source their "curry" spice from India, but their cumin from Afghanistan, their coriander from Vietnam, their black pepper from Cambodia, and their cinnamon from Indonesia. What the gently caress is in the "curry," then?
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Jan 28, 2019 02:09
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TychoCelchuuu posted:I like how they source their "curry" spice from India, but their cumin from Afghanistan, their coriander from Vietnam, their black pepper from Cambodia, and their cinnamon from Indonesia. What the gently caress is in the "curry," then? I'm always surprised at how many people think curry is a spice like cumin.
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Jan 28, 2019 03:39
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TychoCelchuuu posted:I like how they source their "curry" spice from India, but their cumin from Afghanistan, their coriander from Vietnam, their black pepper from Cambodia, and their cinnamon from Indonesia. What the gently caress is in the "curry," then? “We source our spices from dictatorships all around the world!”
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Jan 28, 2019 08:28
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TychoCelchuuu posted:I like how they source their "curry" spice from India, but their cumin from Afghanistan, their coriander from Vietnam, their black pepper from Cambodia, and their cinnamon from Indonesia. What the gently caress is in the "curry," then? Curry leaf?
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Jan 28, 2019 10:48
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tarbrush posted:Curry leaf?
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Jan 28, 2019 11:53
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Right, if you aren't from the US, we have something here called "Curry Powder", like you would find on the McCormick rack in a market in whitest of suburbs. It's bright yellow, moderately spicy. Makes a decent chicken salad if you mix a ton of it into some mayo. EDIT: No curry leaf, but does have fenugreek, that surprised me. "Featuring a blend of coriander, cumin, tumeric, ginger, fenugreek, nutmeg, red pepper and onion"
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Jan 28, 2019 14:03
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Curry is just a confusing name. If they’re gonna blends all the spices together, give it a name that indicates that, like allspice.
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Jan 28, 2019 14:07
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I guess the McCormick stuff is just a milder version of this: I don't think that the Jamaican Curry powders ever have Curry Leaf?
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Jan 28, 2019 14:14
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For that matter, when I was in Ireland, McDonalds had a "Curry Sauce" that didn't taste like any "curry" I'd ever had. Where does that one come from?
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Jan 28, 2019 14:17
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TychoCelchuuu posted:I guarantee there is not curry leaf in their curry spice mix. These people would be insane to sell a curry mix that doesn't taste like every other curry mix, and other curry mixes don't have curry leaves. 660 curries has a whole blurb about how madras curry powder is not really even Indian and was invented by the east india company for the English, and then begrudgingly offers a madras curry powder recipe and 3 recipes in case what you really want is a sad british curry (and also notes that they'd be better with one of the garam masalas instead). It's never had curry leaf in it (curry leaf isn't a dry/ground spice anyway, it's like a bay leaf you use fresh, best bought frozen in the west). e: note that garam masala is even less specific, as this just translates to "warming spice" and wildly different blends and flavors are used in different regions of india. the vaguely pumpkin pie garam masala most people are familiar with is just a punjabi incarnation ee: would recommend 660 Curries to anyone who wants to get past the spice blends- it prescribes only whole spices, or spice blends you grind yourself from whole spices. It was v educational for me, and whole spices have a much longer shelf life anyway. poverty goat fucked around with this message at 14:43 on Jan 28, 2019 |
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Jan 28, 2019 14:33
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TychoCelchuuu posted:I like how they source their "curry" spice from India, but their cumin from Afghanistan, their coriander from Vietnam, their black pepper from Cambodia, and their cinnamon from Indonesia. What the gently caress is in the "curry," then? Maybe it's blended in India? Curry leaf owns. A friend of mine is giving me a mini curry tree in spring when she propagates some cuttings. And she's had hers in a pot happily for the last 10 years. Very excited to not have to buy them for a buck a pack every time I go to Patel Bros or IGO.
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Jan 28, 2019 15:47
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Squashy Nipples posted:For that matter, when I was in Ireland, McDonalds had a "Curry Sauce" that didn't taste like any "curry" I'd ever had. Where does that one come from? I thinks it's highly modified version of indian curry which has been heavily modified by its passage through postwar Britain (very mild, very bland, add sultanas and probably turnips), 1950's Ireland (even milder and blander) to its final home - Irish chippers. I like it, but it's only for making into a thick brown sauce to slop over some chips; it's not even a nodding acquaintance of an actual indian curry at this point.
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Jan 28, 2019 16:18
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Flash Gordon Ramsay posted:Curry is just a confusing name. Best post.
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Jan 28, 2019 16:59
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Suspect Bucket posted:Maybe it's blended in India?
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Jan 28, 2019 17:30
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But the real reason is to take advantage of single people with too much disposable income
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Jan 28, 2019 19:51
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I'm gonna interrupt spicechat to say I made goulash and it's really underrated. You never see it on menus but goulash is really fuckin' good.
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Jan 28, 2019 20:14
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Croatoan posted:I'm gonna interrupt spicechat to say I made goulash and it's really underrated. You never see it on menus but goulash is really fuckin' good. Got the recipe you used?
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Jan 28, 2019 20:17
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That Works posted:Got the recipe you used? Sure I mean I just kind of wing it though. Here's pretty much what I do. I'll vary the amount of spices depending on my mood. 2lbs ground beef 28oz can diced tomatoes 2Tbsp tomato paste 1 or 2 cups beef broth 1 diced medium onion 3 Garlic cloves minced 2Tbsp Olive oil 2Tbsp Paprika 1 tsp Salt 1/2tsp Black pepper 1 or 2 tbsp soy sauce. IDK I just make a big squirt in the pot. 1 tsp Thyme 1Tbsp Oregano 1/2 tsp Rosemary 2 cups spiral pasta Brown the beef in a stock put, drain and remove. Sweat the onions and garlic in olive oil for about 4 or 5 minutes Add the beef, tomatoes, spices, beef broth and pasta. Simmer on medium for about 20 minutes.
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Jan 28, 2019 20:36
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On a similar note I made a big batch of chicken paprikash and was amazed at how satisfying and warming it was
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Jan 28, 2019 20:50
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Pookah posted:I thinks it's highly modified version of indian curry which has been heavily modified by its passage through postwar Britain (very mild, very bland, add sultanas and probably turnips), 1950's Ireland (even milder and blander) to its final home - Irish chippers. I like it, but it's only for making into a thick brown sauce to slop over some chips; it's not even a nodding acquaintance of an actual indian curry at this point. Surprisingly similar to Japanese curry though (they got it via Britain too albeit in the 19th century)
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Jan 28, 2019 21:41
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Squashy Nipples posted:No curry leaf, but does have fenugreek, that surprised me. Known as methi in India. It is a thing; you can get curry with fresh methi too. Also your chicken salad is a low rent Coronation Chicken which I can heartily recommend in a sammich.
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Jan 28, 2019 21:44
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where do you live that pasta bolognese isn't on any menu
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Jan 28, 2019 22:26
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pile of brown posted:where do you live that pasta bolognese isn't on any menu that's not bolognese, that's "American chop suey" and it's not on any menu because people view it as home cooking and beneath restaurant food though you'll definitely find it at rural restaurants in parts of the country
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Jan 28, 2019 22:34
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Why would you serve a perfectly good chili with pasta?
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Jan 28, 2019 23:18
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No Wave posted:Why would you serve a perfectly good chili with pasta? I don't see the beans though
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Jan 28, 2019 23:30
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Croatoan posted:Sure I mean I just kind of wing it though. Here's pretty much what I do. I'll vary the amount of spices depending on my mood. Midwestern winter flashbacks. Take the leftovers, pack them into a casserole dish, top with cheese, and bake until it just starts to brown and you have a pretty passable food for when you get tired of hotdish. We'd use worcestershire instead of soy, though.
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Jan 29, 2019 06:09
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Liquid Communism posted:Midwestern winter flashbacks. push some cubed mozzarella into it for gooey bites kenji has a pretty good recipe but I like to reduce about half a cup of red wine and toss that in too
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Jan 29, 2019 12:14
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I also made Bolognese 
Suspect Bucket fucked around with this message at 16:22 on Jan 29, 2019 |
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Jan 29, 2019 14:57
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That is what we called "goop" growing up.
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Jan 29, 2019 17:13
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Croatoan posted:Sure I mean I just kind of wing it though. Here's pretty much what I do. I'll vary the amount of spices depending on my mood. My grandma's "goulash" was similar to this, though even more Midwesternified. Drop the garlic, we didn't have any allium stronger than onions. Use decade-old McCormick chili powder instead of paprika - and only a teaspoonful in the pot, that makes it "plenty hot" for Aunt Bernice. No thyme/oregano/rosemary, and sure as heck no soy sauce; no Worcestershire either, that stuff only goes in BBQ sauce (which is approximately equal amounts of ketchup and brown sugar with a few dashes of Worcestershire). Add a can or two of kidney beans, and use plain old elbow macaroni, God's Own Pasta. I still make a version of that from time to time. Its nostalgia factor is about on par with green bean casserole for me. I tend to fancy it up in ways that would probably offend my ancestors, but I'm eating it and they're dead so I win. The number of goulash/gulyás/gulaš recipes in the world is equal to the number of people who cook it, plus one. And almost all of them are delicious.
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Jan 29, 2019 18:00
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