Me: no thank you

Them: we're calling it kimchi

Me: yes I'll take five pounds

  • SteamedHamberder [he/him]
    ·
    4 years ago

    You gotta wonder about the first person to try the fermented stuff... cabbage, milk, grape juice, grain

    • Woly [any]
      hexagon
      ·
      4 years ago

      I legit think the majority of those culinary discoveries were people just forgetting about some food they had and then trying it a month later like, "ehhhh fuck it, probably still good"

        • Woly [any]
          hexagon
          ·
          4 years ago

          I love that the premise of this starts off with some Icelandic dude catching a shark and then just burying it. Like, "hahahaha you piece of shit, don't swim so good in solid ground do you?"

          • Nagarjuna [he/him]
            ·
            4 years ago

            Okay, so these two Norwegian villagers just want to ferment fish for winter, but every year, these fucks come viking and take all the fish. After a couple years, Jørn turns to Roald and is like "enough of this shit." Y'know those poisonous immortal sharks? Let's bury those and let Vikings get their fill of fish.

            But then the Vikings come eat the fish and are fine, and in fact demand more of it for next year.

            • ElGosso [he/him]
              ·
              4 years ago

              I bet they deliberately tried to invent the grossest food ever just to fuck with the vikings and be like "nah this is all we got for real tho you still want it" and the vikings just ate it out of spite

    • cilantrofellow [any]
      ·
      4 years ago

      Hungry and sad. These were people who forgot how to hunt and their crops failed because of sun spots or some shit.

    • Randomdog [he/him]
      ·
      4 years ago

      You gotta wonder about the first person who thought cow milk was a normal thing to do.

      "Hey dave you'll never guess what's delicious with cornflakes..."

    • Hoodoo [love/loves]
      ·
      4 years ago

      Fermented seafood (Fish, shrimp, etc). Honestly hard to even imagine how those ones were invented.

      • SteamedHamberder [he/him]
        ·
        4 years ago

        Under anaerobic conditions and in the presence of salt these can be good: sushi was originally fermented, there’s also pickled herring and both Asian and European fish sauces.