Und jetzt alle! “Ich hab ne Zwiebel aufm Kopp, ich bin ein Döner 🎺”
Oder vielleicht lieber doch nicht, wenn ich so drüber nachdenke.
Und jetzt alle! “Ich hab ne Zwiebel aufm Kopp, ich bin ein Döner 🎺”
Oder vielleicht lieber doch nicht, wenn ich so drüber nachdenke.
That’s great news! Occasionally I browse the NA beers and last week I thought how great it would be to be able to drink a Guinness! Maybe it arrives here sometime.
Yeah that’s not the problem we’re talking about, it’s about still being presented with these 45 years later, with memories from a time when you were a stupid little kid.
Stupid brain.
I would in principle agree with you, however not about English, mainly because it is now a language of international discourse of any kind, and it thus no longer belongs to the local speakers.
It now has a role Latin had until just a few centuries ago, and extrapolating a bit into the future from that example, will remain quite stable while your dialect, American, Australian, Indian, Jamaican, will change until it becomes another language entirely, no longer mutually intelligible with the other dialects.
If you want to participate in the international dialog however, you will have to learn International, which is now English including the differentiation of the theiy’res, even if your native language is English. Your grand-grandchildren may have to learn English like an Italian in 1800 had to learn Latin if he wanted to join the international discourse.
It’s super interesting to watch this process unfold right now!
To those who don’t know, Italians can be super particular about what pasta goes with which condiment. If the recipe says linguine, it’s linguine or you can’t cook the dish. Spaghetti aren’t acceptable.
Also if you sit with some Italians and want to troll them ask them what they think about farfalle (the bowties) and watch the show, most are super opinionated as well.
28g of salt on a liter batch, unpasteurized (I prefer it alive), no vinegar added, in the fridge. I just looked at an older batch that did not become moldy but only developed a bit of kahm, and realized it is much more liquid than the sauce that became moldy. That might be a difference.
What are you guys doing to bottle the sauce? I had a nice fermented batch of peppers, pureed it and put it into bottles, but they all grew mold in the bottles.
Is this serious? Err on the side of caution, you can always add salt later, but you can’t unsalt a dish.
The problem with community-edited cookbooks is that you end up with multiple recipes for the same dish. I just searched for hummus on such a site and got 246 results. It has become useless over the years.
Just power-hungry generals? Anything more to the story?