I’ve got a problem with Danny Roddy.
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Roddy is not real. There are no lemons in life. Pull your bootstraps up.
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@Corngold agreed. I do the tastiest hamburger helper that’s not really a lot of work, but is a foundational food with these ingredients — it’s not even got cheese, just a ton of milk and it’s freakin magic. Use rice noodles and I’m going to town
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@Corngold frikassees and stews, French indigenous foods are basically Peaty, replace olive oil with butter, and it’s all a matter of how much time you have. Dairy galore and gelatinous meats.
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@LetTheRedeemed said in I’ve got a problem with Danny Roddy.:
@Corngold frikassees and stews, French indigenous foods are basically Peaty, replace olive oil with butter, and it’s all a matter of how much time you have. Dairy galore and gelatinous meats.
The French do radish slices on salted buttered toast. Devine inspired deliciousness. I’ve asked, isn’t this carrot salad adjacent? No one ever bites on the idea. Root vegetable with fat. Mmm eh…
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@dapose yes, both of you guys are right imo. Reading about Mediterranean food tells me this, but really most traditional European foods too. Pufa was natural in fish/meat and no industrial processing. I'm curious why Scandinavians loved Equatorial spices so much? Maybe vitamins and minerals that weren't as available in the north? I've read nutmeg actually treated plague which is why it was so expensive and desirable.
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@Corngold solid comment. Also, if you ask Mediterranean, who are aware of the blue zone hype in America, they kind of despise it, because dairy in general, and butter and Ruminant animal fats Our staples of their diet outside of lent.
I think the Nordic regions are such big spice, traders, because a proper sausage is cured partly with spice, And add so much flavor it’s incredible.
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@dapose A while back, I read someone mentioning how popular carrot salads are in France, ironically. They even sell it prepackaged in the fridges at checkout isles.
If you ever get to flip through a French region by region cookbook with pictures of the villages that the food comes from, you might get the idea that it’s as close to heaven on earth as one could be
And just like the rest of Northern Europe, French food is offal and dairy Dense.
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@LetTheRedeemed said in I’ve got a problem with Danny Roddy.:
If you ever get to flip through a French region by region cookbook with pictures of the villages that the food comes from, you might get the idea that it’s as close to heaven on earth as one could be
Jacques Pepin is a great resource for French cooking. So many dishes have wine, butter, leeks, garlic, onion. A lot classier than Marco Pierre White and his Knorr cubes. lmao.
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@LetTheRedeemed said in I’ve got a problem with Danny Roddy.:
@Corngold frikassees and stews, French indigenous foods are basically Peaty, replace olive oil with butter, and it’s all a matter of how much time you have. Dairy galore and gelatinous meats.
I've wanted to investigate an hypothesis:
Olive oil is best consumed and digested in the native climate where it is produced, by people indigenous to that area. Because of greater sunlight and length of day, metabolic rate may be higher (historically anyways). Just an idea, and I'm not sure how much weight is behind "genetic / hereditary nutrition."
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