Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette
ysabetwordsmith
  • Mood: amused

Real Ethnic Food

Yep.  This the true story of what happens when a fair-skinned person walks into an ethnic restaurant and orders HOT food (3 pages).  I have seen versions of this with multiple friends.  Me, the closest I get is having people stare at me when I eat crystalized ginger root as candy.  Link courtesy of my_partner_doug (who likes not just Food That Commands Respect, but food that coshes your respect over the head and drags it into a dark alley to rifle its pockets for loose taste buds).
Tags: art, ethnic studies, food, humor, networking
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  • 48 comments
rhodielady_47

rhodielady_47

March 16 2011, 15:34:40 UTC 10 years ago

Hubby dearly loves hot Indian foods and he begs his students for recipes whenever possible.
:)
ysabetwordsmith

Good idea!

ysabetwordsmith

March 16 2011, 18:56:19 UTC 10 years ago

That certainly helps expand the repertoire.

Recently I bought my_partner_doug a new Indian cookbook that has some more detailed discussion of spices, flavors, and meal dynamics along with many promising recipes. Some of his Indian cooking has made it into the care of Indian friends who were pleased -- if somewhat bemused -- by the quality. It is well-received by white people who like hot food, but those with mundane tastes are not so enthusiastic. Fortunately we know how to cook plain food as well.
rhodielady_47

Re: Good idea!

rhodielady_47

March 16 2011, 19:55:50 UTC 10 years ago

One thing that seperates the Indian approach to cooking from our own is their insistance for using the freshest spices possible.
They think nothing of roasting and grinding the spices to be used at each and every meal where as with us, there's no telling how long the spices in the bottle might have been in there.
:\
ysabetwordsmith

Re: Good idea!

ysabetwordsmith

March 17 2011, 01:34:32 UTC 10 years ago

I use fresh herbs and spices when possible, which is why I grow some things myself. Otherwise it comes out of a bottle. We check our spices periodically to make sure they still smell strong. When they go flat, we toss out anything left and replace our stock.