Disgusting you should be ashamed of yourself everyone knows the cool sour cream with with the warm latke fresh out of being fried…..
Mmmmm now that’s Jewish art.
Anyone who disagrees is wrong, and has bad opinions.
**whispers** ketchup
SCCCCREEECCCHHH DELETE
DELETE
I like to think that I am a reasonable person. I can enjoy my latkes with the cinnamony sweetness of applesauce. I love to slather them with some cool, tangy sour cream. I’ve never tried the two mixed up, but I know some people who do that and I respect their choices.
However, it is an absolute certainty that people who desecrate latkes with ketchup have no place in HaOlam HaBa.
Applesauce and sour cream lovers NEED to unite against this BULLSHIT
I saw someone pour chocolate sauce on a latke and stuff it into their mouth at least ketchup and potatoes go together
I’m,, in tears rn,,, p leas e put me out my misery
Have any of you tried it with horseradish?
…l am intrigued by the idea of horseradish. In combination with sour cream?
There’s a relatively-new food truck across town that has been tempting me on Instagram with pictures of lox-topped latkes.
Latkes topped with an over easy egg and lox 👌 highly recommend
I mix syrup and ketchup together. #NoShame
I regret to inform all of you that the correct answer is caramelized onions.
Rather than embody the rank pungency of both raw durian and
fermentation microbes, fermented durian diverges from the sum of its
parts. Locals in Malaysia and parts of Indonesia cook with this
yellowish paste, known as tempoyak, to preserve and make use of
non-optimal durians after the end of picking season. Preparation is
simple: Cooks mix about one cup of fruit with one tablespoon of salt to
product a creamy, sour paste that lacks much of durian’s infamous aroma.
Tasters liken the finished product to tangy mayonnaise with a
distinctly acidic profile. It’s not eaten alone, but enhances a breadth
of traditional fare. In Sarawak, chefs ferment durian to pair with meat,
fish, or local petai beans. The lattermost, also called “stink beans”
(due to their aroma and biological effects when consumed) up the ante
when served with a topping of tempoyak and chili-fried anchovies. In
case processing renders the condiment too accessible, this spicy, fishy,
pungent pairing brings a sense of adventure back to eating durian.
This is Snopes-confirmed. Also be aware this is very common in sugar free food of many kinds. The retriever puppy who I know of who died of xylitol poisoning got hold of a pack of sugar-free gum.
Always good to remind folks – if it has xylitol, KEEP IT AWAY FROM DOGS! It induces profound hypoglycemia and liver failure and is life-threatening 😦
Once upon a time I worked in this little burger/coffee/ice cream shop and a lady came in one winter and asked if we had a caramel apple drink and we were like ‘well we have cider’ and she was like ‘no I don’t remember what it’s called but this place made a drink that was chai tea, apple cider, and caramel’ and Breezy offered to try and make something for her but she changed her mind and left so Breezy and I were like ‘alright let’s try this’ because we had chai tea, instant cider mix, a shit ton of caramel, instant hot water from the espresso and too much free time.
And let me tell you it was delightful. It tastes like watching the leaves changing color and dancing in the wind. It tastes like picking out pumpkins and gourds and fresh apples at the farm up north. It tastes like witches and freedom.
I make it every year now and this year I walked in the house on the morning of October first with all the ingredients and shouted ‘FALL DRINK’ and my roommates were like ‘????’ so I made them Fall Drink and now every time they get home from work they’re like ‘Fall Drink pls?????’
Anyway I remember literally nothing else about that woman but I’m very grateful to her.
for anyone wondering about proportions/etc here’s op’s answer from the repiles:
I wonder if it’d be good with milk, since masala chai is meant to be a milky tea…
Everybody and their cousin has experienced the argument “is a tomato a fruit or a vegetable” at some point in their lives. It’s a fun bit of trivia, and let’s know-it-all’s speak condescendingly, or at least they did like 10 years ago. “Knowledge is knowing tomato is a fruit, wisdom is not putting it in a fruit salad”. Whatever.
Which brings up the point, that botany and culinary sciences are very different. Botany is the study of plants, culinary is cooking and how things taste. Botany is science, and it has rules (kind of), where cuisine is full of guidelines that are completely cultural.
Tomatoes are a fruit. A fruit is how many plants have babies, and are made in the ovary of a flower. I have a diagram.
Armed with this knowledge we can know that tomatoes, cucumbers, squash, beans, peas and peppers are all fruit.
“Now”, I ask you, “what are lettuce, and cabbage, and spinach, and kale”?
“Vegetables”, you say, assuredly.
“Yes, but, what are they?”
“…vegetables”, you say, slower, and louder this time, not quite sure what I’m wanting from you.
No. They are leaves.
What are carrots, beets and radishes? Roots. What about celery and rhubarb? Stems. Potatoes? Tubers (food storage for the plant, and where new plant babies will grow from). Garlic and onions? Bulbs (also food storage). Mushrooms? They’re not even a plant, they’re a fungus, in the kingdom of fungi, which is somewhere between the plant and animal kingdoms.
“Vegetables” is just a word for plants that we eat, that doesn’t have enough sugar to be a fruit, and not enough flavour to be a herb or spice.
Botanically speaking, there is no such thing as a vegetable. They’re just different parts of a plant that happen to be edible.
There are other plants, normally considered weeds, that can be “eaten like a vegetable”. Dandelion, stinging nettle, dock, purslane, can all be cooked and eaten, making them vegetables, at least to the people to treat them as such. It’s all very cultural, and biased, and based on nothing but what people think it is. Therefore, they are not a real thing, it’s just a concept.
an edible cracker with just one side. mathematically impossible and yet here I am monching on it.
‘scuit’ comes from the french word for ‘bake’, ‘cuire’ as bastardized by adoption by the brittish and a few hundred years
‘biscuit’ meant ‘twice-baked’, originally meaning items like hardtack which were double baked to dry them as a preservative measure long before things like sugar and butter were introduced. if you see a historical doccument use the word ‘biscuit’ do not be fooled to think ‘being a pirate mustve been pretty cool, they ate nothing but cookies’ – they were made of misery to last long enough to be used in museum displays or as paving stones
‘triscuit’ is toasted after the normal biscuit process, thrice baked
thus the monoscuit is a cookie thats soft and chewy because it was only baked once, not twice
behold the monoscuit/scuit
Why is this called a biscuit:
when brittish colonists settled in the americas they no longer had to preserve biscuits for storage or sea voyages so instead baked them once and left them soft, often with buttermilk or whey to convert cheap staples/byproducts into filling items to bulk out the meal to make a small amount of greasy meat feed a whole family. considering hardtack biscuits were typically eaten by dipping them in grease or gravy untill they became soft enough to eat without breaking a tooth this was a pretty short leap of ‘just dont make them rock hard if im not baking for the army’ but didnt drop the name because its been used for centuries and people forgot its french for ‘twice baked’ back in the tudor era, biscuit was just a lump of cooked dough that wasnt leavened bread as far as they cared
thus the buttermilk biscuit and the hardtack biscuit existed at the same time. ‘cookies’ then came to america via german and dutch immigrants as tiny cakes made with butter, sugar/molasses, and eggs before ‘tea biscuits’ as england knew them due to the new availability of cheap sugar- which is why ‘biscuit’ and ‘cookie’ are separate items in america but the same item in the UK
the evolution of the biscuit has forks on its family tree
The average active adult needs 2,000 calories per day in order to function in a safe and healthy manner. If I’m active to the point where I consistently run 1+ hour every day, then it is far more likely that my caloric needs are around 2,400-2,500.
Considering that, a meal of 1,200 calories would perfectly suit my needs. It would supply roughly half of my calorie requirements, which is a God-send since a fast food meal is relatively cheap. It’s a great value, especially if I don’t have much time to cook or have the resources to prepare my own meals!
The average burger is going to supply me with significant protein and carbs. That’s exactly what I’d need in order to build more muscle and have enough energy to make it through a workout. Even the sugar within the meal can be beneficial in supplying me with a boost of energy and can stop me from feeling hungry for a prolonged period of time. Not half bad.
Is this the most healthy meal known to man? Of course not. But it’s still a very reasonable deal and the calorie count is well within the average adult’s daily needs.
Don’t let calories scare you! You need them. If you were capable of burning off an entire meal within the hour, you’d probably be dead by now.
1200 empty calories in a meal
next to no nutrition. all the calories are sugar and fat. that’s it. you’ll have no energy and have glucose spikes in your blood because the lack of fiber because of the lack of complex carbs. this is diabetes in a meal.
so no, you should not be hungry for diabetes
Nutritionally, this BK meal contains roughly 28g of protein and 3g of dietary fiber. It potentiallyalso includes 35% of our Vitamin C daily requirements, 2% Vitamin A, 12% calcium, and 27% iron. Of the 1,010 calories (that I could verify directly from the company’s nutritional information guide), only 410 are from fat. That isn’t a terribly significant amount of fat, in the long run, nor are the nutrients small enough to be viewed as negligible.
Eating this will not cause you to get diabetes. Eating this meal is perfectly fine if you do have diabetes, as long as you are able to adjust your insulin intake accordingly. So don’t use an illness as your debate point – Diabetic people are not a prop.
“So don’t use an illness as your debate point – Diabetic people are not a prop.” I want that and variations of that on t shirts.
damn, man. Someone just got completely schooled by a nutritionist.
THIS A GOOD POST
I’ve reblogged this again but I feel like it needs to be SAID again. Also someone needs to please come drive me to burger king and buy me a burger. Pretty please?
eating chips with chopsticks is unironically galaxy brain. your fingers don’t get greasy and it lasts for longer
Fork
Oh yeah I’m going to stab my crunchy foods and make them fall apart like an absolute absentminded dunce, fool, clown, jester, like a monstrous moron, an idiot of Shakespearean proportions, a cretin
Forks aren’t just for stabbing. You can hold many chips between the tines.
OKAY SO BACK IN 6TH GRADE I CREATED THIS VILLAINOUS, NEFARIOUS, WRETCHED OC CALLED “THE PEEL”
IT’S LITERALLY JUST A BANANA PEEL WITH AN ANGRY FACE DRAWN ON IT THAT GOES scoot-scoot-scoot ACROSS THE FLOOR AND TRIPS RANDOM PEOPLE AND RUINS THEIR DAY
DarkestElemental616 