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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