• Makhno
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      87 days ago

      Yeah but white people = ick

      Duh 🤪

    • @[email protected]
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      36 days ago

      First thing it made me think of was a trip to Morocco

      Second thing it made me think of was how stupidly difficult it was to get a glass of wine there

      Never going back

    • @[email protected]
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      -46 days ago

      Because white people have had a historical power dynamic over the rest of the world, we’ve destroyed cultures, assimilated ingredients, and then decided to make our food the most uninspired and bland dishes possible. Targeting historically oppressed people to tell them their food sucks is punching down and the opposite of good humor.

  • @BodePlotHole
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    77 days ago

    I concur with this, and also submit apples/grapes in chicken salad should be considered culinary abuse.

      • @BodePlotHole
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        37 days ago

        It’s like “New Chicken Salad! Now with juicy blisters!”

        Best case scenario it doesn’t make it worse, but it defo doesn’t make it any better.

        In my opinion… On the internet…

  • @[email protected]
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    46 days ago

    Not raisins, but dried cranberries in stuffing is insane, especially if there’s sausage in the stuffing too.

  • @theedqueen
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    27 days ago

    One year my mom put chopped up apples in the stuffing. My siblings loved it and I hated it. Fruit does not belong in stuffing.

    • Semi-Hemi-Lemmygod
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      87 days ago

      I’ve had apple and chicken sausage and I could see it working, but I’d saute the apples with the seasoning and onions so it’s not just a big hunk of apple all by itself.

      When I make a turkey I put an apple and an onion inside for flavor, along with cinnamon and some sage.

      (And, yes, that is Alton Brown’s recipe.)

    • @[email protected]
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      37 days ago

      You can make a stuffing with fruit work, but you need a separate recipe than just tossing apple into it. It makes a more sweet and savory dish instead of a hardcore savory one.

  • @Chriszz
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    17 days ago

    Fucking love this template

  • @[email protected]
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    07 days ago

    I once stood and watch a workmate pour boiling water into a bowl of stuffing mix, stirred it, and then just ate it wet.

    I don’t think it ever occurred to him that you’re supposed to cook it…

  • Hegar
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    578 days ago

    I always think of white people as the ones complaining about raisins in food. So many delicious savory dishes with raisins from the Middle East or India provoke strong reactions from western pallets used to food that only does 1 thing, rather than combining multiple flavours.

    • @Toneswirly
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      13 days ago

      its not the flavor that’s the problem, its textural. Raisins are often chewy little rocks getting in the way of an otherwise pleasant texture.

    • @[email protected]
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      7 days ago

      Yeah, those are the cuisines I associate with raisins

      I think white people just try to make their food as hot as possible and don’t pay any mind to other flavours

      • @disgrunty
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        16 days ago

        White person (UK) here. Honestly, you’re overestimating a lot of us.

        My own mother will just add curry powder, veg, and chicken chunks to a pot of chicken stock and call that curry. It is an abomination. I haven’t eaten it in years and it haunts my nightmares still.

    • @disgrunty
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      6 days ago

      I love raisins in my curries because they actually add depth of flavour but when they’re in something like granola, you just know it’s filler. Also it ruins the texture if it’s in something crunchy because of the sudden squidge and I hate how these little fuckers get stuck in my teeth when they’re dry.

      Sorry, I think this post unleashed years of raisin resentment. But yeah I completely agree that people who don’t like them in curries or other savoury dishes are missing out because that slight sweetness is wonderful.

    • @Shapillon
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      137 days ago

      Yeah that’s strange, I always associated raisins in food as something ranging from Morocco to Bangladesh. Not the whitest countries ever.

      Imho in general European food isn’t very keen on sweet and salty mixes. Except for the USA who does it all wrong smh.

      • @[email protected]
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        47 days ago

        We have a few potato and apple combinations in the Rhineland.

        Also goose with quince or pear are present in french cuisine.

        I think traditional European cooking has many similarities with south med/ near east cooking. Don’t lob us in with modern American randomness.

        • @Shapillon
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          7 days ago

          I’m not very familiar with German cooking though (if that’s what you meant by Rhineland) so if you got some tips and/or must tries please enlighten me :3

          edit: I removed most of my message since it added nothing to the discussion.

        • Hegar
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          -17 days ago

          You can find isolated examples from western cuisines (often rich people food) but mixing savoury and sweet is still an exception. You don’t get things like how palm sugar is used in so many savory staples from SE Asian. Applesauce or quince paste aren’t as ubiquitous in western food as chutney is in Indian.

          I’ve also just met way more westerners who talk about salty/sweet mixes being gross. Raisins in rice, pineapple on pizza and fruit in salad are all things I’ve heard (mostly americans or australians) react strongly to.

          • @[email protected]
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            7 days ago

            I can not agree. As I said, potato and apple meet in half of my regional dishes. And those are farmer’s food, not rich.

            Scandinavian and Alpine dishes love lingonberry sauce on dark meat or schnitzel.

            I think the best way, is to not think of “western cuisine” as a thing that exists uniformly.

            PS: obviously we cook differently than SE Asia, but red cabbage is sweet, carrots are sweet and caramelised onions are sweet. And they are really often used with savory dishes.

            • @[email protected]
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              37 days ago

              Lingonberry sauce on meat, ham on melon, apple in coleslaw… Apple sauce on hash browns! I think every cuisine has combinations like that, but the specific ingredients are location specific.

      • @moonbunny
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        87 days ago

        Raisins inside empanadas should be a sin- I don’t like having a sweet surprise in what should be a mouthwatering savoury meal

      • teft
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        87 days ago

        Raisins in empanadas aren’t universal. Here in colombia they don’t usually include them.

      • @kemsat
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        57 days ago

        I learned how to make empanadas so that I could make them without the raisins my mom would add.

  • @[email protected]
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    307 days ago

    Pretty sure African food uses it, too.

    Come to think of it, what culture doesn’t use them?