Happy Mutants food and drink topic (Part 2)

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This is what we use:


It is nicely portioned in packets.

We’ve used the jar powder in the past but I don’t have any right now for reference.

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Not surprised, not the first time i’ve 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 don’t 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 doesn’t excuse or absolve problematic behavior, be respectful of other people’s culture.

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It depends on the use for me.

Powdered dashi is great for simmered dishes where you have to really measure out how much you’re 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)

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That is the jarred kind we use sometimes.

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I made a joke to Laurie about our chicken salad tonight.
“ When making the salad, what came first, the chicken or the egg?”
She didn’t think it was funny.

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:thinking:

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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.

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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 it’s current form was invented in Berlin, so I don’t think the EU is going to grant this status

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Yes! I only came across the liquid concentrate in the last few months and it’s my new favourite.

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I don’t 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, it’s being made in restaurants and shops.

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It’s 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. It’s meant to prevent the dilution of traditional cuisine by cheap imitations in cases where it’s not so much a specific product (like parmesan or champagne) but a recipe or concept (like vincisgrassi or lambic). Honestly, it’s a bit murky to me as well, but there’s no doubt that the label is being weaponised by Erdogan to score anti-German points at home

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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.

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Good point. Cheers

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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 that’s what I had in the garden. I usually try to have more zucchini but it didn’t do well this year.

All proportions are measured by eye. Basically I aim to have enough veggies to cover three trays

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Pop Tv Alexis Rose GIF by Schitt's Creek

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Yum indeed!

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Some barley or wild rice would be a nice addition too.

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Illustration: Edith Pritchett/The Guardian

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