Chinese: "Why tf is white ppl food so awful??"
People actually eat that where I live. In the Midwest. I don't get it. They don't even necessarily add :lmayo: or anything else - I'm not even kidding
My SO and I are constantly being told there will be sandwiches here or there, but it's this shit. I won't even call that a sandwich - we've been calling it "bread-meat" because it's literally just a piece or two of deli meat between two slices of dry bread. People will actually go to the store and buy only those two things and plan on eating bread-meat. And I don't mean people with no money. I mean people with plenty of money. Bread-meat.
I started hearing jokes about "white people food" and "where are the spices" before I moved to the Midwest and thought it was bullshit - I thought maybe it was coming from like, Mexicans or Indians etc. who tend to eat spicier food, and they were exaggerating - no. No that wasn't it. White people really are eating fucking breadmeat and they really do go to potlucks where every single dish is beige without exception.
i still dont understand how people can eat that bagged sliced bread shit (except in extremity, and even then only as toast)
It really is bad. Meat between two beautiful slices of fresh bread would almost be something
I spent like a month where every breakfast was like a piece of fresh bread and a slice of cured meat. It started off good but even that got pretty fucking boring
I just gave up and now i buy "brioche" (it's not) that's basically cake.
I honestly think there's something in the water here in the midwest. For the longest time, my mom enjoyed a variety of flavors and foods. But as she's gotten older she just uses less and less flavor and spices. She's stopped wanting to eat basically any food besides bland Italian. I don't get it
Does she drink alcohol much? I've noticed some :lmayo: relatives eating less and less spices as they age while continuing to drink and many complain of stomach upset / reflux due to spice. I'm of the opinion the alcohol is messing with them but they're in denial of the cause and blame spices (which may exasperate the effects of the reflux but aren't the root cause)
If it's a cured meat and a flavored cheese I think it's okay. Bologna and American cheese might as well be food paste.
No there's no cheese, that's why we call it bread meat. It's the absolute bottom of the barrel bread combined with mid tier cold cuts from the deli
I ate that a few times when I was a kid, but those were some pretty rough years. Working single mother with depression food.
Midwest "food" is so unbearably gross. "Hot dish" is a casserole impersonating "food" made by dumping cream of mushroom soup and tatertots, unseasoned, in a casserole dish. Ugh. They love it. Just ugh.
The most absolutely unhinged thing about potlucks is that people will say ahead of time what they're all bringing, and one or two people will say "salad" and there is absolutely no indication of what that means - they actually think that the following dishes perform the same role in a meal and are completely interchangeable:
- Chopped lettuce, various vegetable toppings, and dressing. AKA a fucking salad
- Potato salad
- Vanilla pudding, apple chunks, whipped cream and candy bars
- Jello concoction
They will not tell you which one it is until you're there. Those are all the same to them, because all of them are chopped things mixed together. They do not have the desire to round out bread/cheese/meat/sugar with some fiber. That's not a craving they get.
No, other readers, you don't understand. You don't get it. If you bring a bowl of green salad, someone with a bowl of whipped cream and candy bars will look at you say "oh no, we both brought the same dish"
Any time I think of libs getting triggered, I imagine this pic is what they see in their head.
This is decidedly American White People food, there are more condiments than fucking mayo lads, catch up. If you're gonna make a sarny, do it right.
Also, it won't kill you to have bread that tastes like anything other than sugar.
I’m largely an American-food-defender (the south in particular, the Midwest shouldn’t be trusted with food) but our bread really is fucking terrible. When I learned you can just buy bakery bread instead and have bread that tastes good instead of bad and it’s barely even more expensive was life-changing
I was exaggerating tho, wonderbread is terrible, but there's good bread in the US. And there's good food, too.
Oh yeah I knew what you were talking about. You can get good bread here it’s just not the default and the default sucks ass
It's so goddan hard to find real bread in America. It's a constant frustrayion.
for asia, all western cuisine is basically british cuisine with extra steps
Pasta is only good because it's culturally appropriated noodles.
There I said it.
Italians explaining how ravioli aren't dumplings : :morshupls:
The cumtown bit where the Italians stole their culture from the Chinese and initially the Chinese basically just acted like Italians
The Balkans and Greece have good food. Idk if they count as western tho.
As someone else pointed out, Greek food is just worse Turkish food
Depends on how threatened the fash are feeling at any given moment, though if Ukrainians can be white anyone can.
As a German, I love German food! You gotta appreciate a good Grünkohl mit Kassler. Or even just a nice Schnitzel. Though I hate to admit that a good cordon bleu is just a better Schnitzel.
they are completely in the right; i think i didn't make my point clear enough 😅
pretty sure eating a cold boloney sandwich on spongy white bread for lunch every day in a shitty breakroom and contracting metabolic disorder (syndrome x) is literally torturing millions of americans to death.
the only cumdrapes that know how to make good food are the I-talians and the greeks.
Greeks just took Turkish food and made it worse.
Two different words for Eastern Mediterranean food
More seriously, I'd bet central Asian influence on Mediterranean food probably predates the Turks. And I'd bet Anatolian Turks' foods were more influenced by the Mediterranean foods than the reverse, since they'd be having to adapt to the kinds of cultivation that work in that region
I believe parsley is the only herb native to western Europe. Parsley and salt were the only real flavor enhancers Europeans used until trade introduced garlic (from the middle east), pepper (from India), onions (from Asia) to the Europeans. And as the Romans and Greeks were the the ones facilitating these trades, the Italians and Greeks (and to an extent Iberia) have better cuisine from adopting foreign herbs and spices.
Out of the herbs commonly used today, probably. But Europe has native plants and herbs that taste very close to garlic which were foraged for centuries, up until markets developed sufficiently that buying garlic was easier.
There's actually a whole lot of herbs that still grow in the wild that are getting rediscovered, people even organise walks through forests and wild areas and teach you to recognize the plants and what you can use them for.
Yep. This plant grew all over Europe (still does in fact), as high as Ireland, and is basically a slightly softer garlic. Companies are now using it in commercial food products again.
Also stuff like Cumin was spread by humans so early we're not even sure where it came from; but it grew in basically all monasteries in France in the middle ages, for example.
It still grows all over Europe I grew up eating this stuff foraged from the forest for as long as I can remember. As the food takes on hexbear go on and on and on my opinion that people need to earn a certification to talk about food here grows more and more, yesterday people talked how "Food from the phillipines is not good" and "Ethiopian food is just edible" and now this? I implore to everyone to talk less about food.
Like shit I literally made a ton of bear leek pesto and gave it to friends and people in the neighbourhood.
It still grows all over Europe I grew up eating this stuff foraged from the forest for as long as I can remember.
Yeah; often that stuff is still getting used and known about actively by locals in the countryside, and sometimes completely unknown (or with barely mentions) to the academic world.
Funny it's called "bear leek" where you live; in France it's known as "bear's garlic".
Makes sense considering I live one country over, I just think the "getting rediscovered" sounds weird to me because it'd be like rediscovering chanterelles there's also a clear uptick in americans going "If I haven't eaten at your countries restaurant it must suck, and I've only been to my uncle vinnies pizzeria and that foodtruck that makes gyros."
Look man, if Americans haven't found a way to make your country's cuisine into a panda express that means it's shit. Sorry that's the will of the free market.
Somewhere in that thread
I felt the same way about Æthiop food. Served on the pancake, eat with your hands? It was edible but I wouldn’t have it again.
I'm sorry but I cant take anyone's opinion on food seriously if they disliked Etiopian cuisine.
Oh my god Ethiopians food is so good. Here have like fifteen kinds of stews and a giant delicious sour pancake to scoop them up with. As close as you can get to heaven with your pants on.
That's too bougie for most people (and you also have to be careful not to confuse it with lily of the valley), what you want is https://en.wikipedia.org/wiki/Alliaria_petiolata haha
I learned of that plant a few years ago from a botanist friend. You should harvest the leaves in early to mid spring and they smell exactly like garlic. The one time I went to collect some it was already late spring and they tasted too bitter to use (I tried making pesto). Used to be a very serf-friendly plant back in medieval times because it grows everywhere, peasants would go into the forest and other common grounds to forage for it on the daily.
Poland and the Czechia famously overuse garlic. Czechia has a sweet pastry with garlic iirc.
Mustard, fennel, fennugreek, anise, Rosemary, thyme, celery seed, basil, parsely, sage, oregano, dill, mint, sugar, and I'm sure numerous others that I don't know about or aren't used anymore were native to europe or available very early. Pepper, garlic, and other imported spices were desirable bc there were no local analogues, not because there were no flavor enhancers available.
not enough :lmayo: . if it's not soaking all the way through to the other side of the bread I'm not eating it
