This is what we use:
It is nicely portioned in packets.
Weâve used the jar powder in the past but I donât have any right now for reference.
Not surprised, not the first time iâve had these kinds of observations and conversations. The US likes to fetishize/exoticize other cultures, the clothes, the food, the music, etc. Americans love tacos, Selina, Acapulco, Margaritas, Cinco de Mayo, Mariachi, Dia de los Muertos, etc. They sure love everything about Mexican culture, except the people, their needs, and their current plight. Nah, we donât focus on those uncomfortable things.
Edit: I must also add that at the end of the day, these things can have a positive impact for people in other cultures and it can help demystify these communities to Americans. That still doesnât excuse or absolve problematic behavior, be respectful of other peopleâs culture.
It depends on the use for me.
Powdered dashi is great for simmered dishes where you have to really measure out how much youâre using. (HonDashi is my go to)
I use liquid concentrated dashi for dipping sauce with noodles or to add a dash of flavor to something like miso soup. (Which ever is on sale)
That is the jarred kind we use sometimes.
I made a joke to Laurie about our chicken salad tonight.
â When making the salad, what came first, the chicken or the egg?â
She didnât think it was funny.
Germans would have to come up with new names-it might be hard to keep them short enough to fit them on a menu board! Mostly this seems like Erdogan flexing his authority.
My favourite Döner shop uses veal, which would be illegal under these rules.
That said, there is a ton of research that shows that Döner Kebab in itâs current form was invented in Berlin, so I donât think the EU is going to grant this status
Yes! I only came across the liquid concentrate in the last few months and itâs my new favourite.
I donât really understand the proposed status. Like i understand that champagne made in that region in France is well⊠champagne. But Doner Kebab is not being produced in Turkey, itâs being made in restaurants and shops.
Itâs not a geographic designation like the DOP and IGP status, but rather a way to guarantee that a certain product is prepared to traditional standards. Itâs meant to prevent the dilution of traditional cuisine by cheap imitations in cases where itâs not so much a specific product (like parmesan or champagne) but a recipe or concept (like vincisgrassi or lambic). Honestly, itâs a bit murky to me as well, but thereâs no doubt that the label is being weaponised by Erdogan to score anti-German points at home
It would be like saying chop suey is required to be made with vegetables found only in China, when the reason it was invented in California was to create something quasi-Chinese using the available local veggies.
Good point. Cheers
Garden veggie soup. Everything is sliced, brushed with olive oil, then roasted for 25mins at 375f. Then into the pot with two cups of broth and blend. Once boiling, add in a pound of diced yellow potatoes, then simmer until the spuds start to get aldente (about 30 mins)
The eggplant was a little overripe so the seeds add an undesirable grittiness to the final product, but thatâs what I had in the garden. I usually try to have more zucchini but it didnât do well this year.
All proportions are measured by eye. Basically I aim to have enough veggies to cover three trays
Some barley or wild rice would be a nice addition too.