food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Pretty much anything tbh. I say this as a professional chef. What veg you add is what determines the sauce.
Change up your beans here and there as well. Chicken peas and lentils with curry rocks. Kidney beans? Swap that rice for potato and do chilli on a baked potato, amazing.
ah i see canada has midwesterners too
There is a LOT of cultural commonality between the Midwest and the Canadian maritimes. Lotta early German immigrants in both spots, ours were 100 years earlier, but same but different. A bit of leftover french in the cuisine as well, the pre haute cuisine rustic kind that led to poutine, which is weird that fires cheese curds and gravy didnt come from Milwaukee or something. Thats cause the early french settlers from where I am, the Acadiens, got displaced during one of many french/English wars over the colony and they got transported to then french territory in the south and thats where Cajun people come from. Acadian got shortened and blorped linguistically into Cajun. A lot of those recipes had their routes here.the Midwest sits on thst route between.
huh, yeah i knew about the acadian -> cajun shift but never considered that there's, you know, stuff in between the start and end points lol
No one ever looks at the in between points. The in between points are where the real good history juice is.