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incredible innovations on the beverage front

It’s weird how there are some American crops that I think of as wholly integrated into the world such that I occasionally (ungratefully) forget they’re American (potatoes, tomatoes, hot peppers). But then there are other American crops where I’m lightly surprised the rest of the world grows them or is even into them (sunflowers, maize/corn, peanuts).

The real point of this post being that, while obviously I’m kinda stupid, those indigenous American agricultural bioengineers were fucking geniuses. Endless series of absolute culinary bangers. We owe them everything.

iamthetruenhaz

That moment when I, as a Bulgarian, realized that tomatoes, potatoes, peppers, sunflower (oil) and corn are in fact not native to my country and were imported from the Americas. I remember that day. My heart shattered. Oh, and the irony of our nationalists accusing Turkey of "stealing our cuisine". My brother in Boiko, when did Europeans discover America and what empire were we under during that year and would continue to be under it for 4 more centuries?

da-boy-o-kultur

I'm just imagining Italians seeing a tomato for the first time, they gently put olives away, tenderly grasp the Tomato and whisper to it with love

"You are my new best friend." Same happening with Poles and potatoes XD

tuulikki

And much of Asia responding similarly to peppers. I think the peppers loved Asia back just as much. A true love story.

tuulikki

#wait potatoes are native to America???? i thought they were Irish????

@disasterpenguin

Nope! Not Irish. The potato just produces a lot of calories per square foot of soil for growing it. So it was a big hit. (Note that it’s not more nutritious than bread, it just takes less land and labour than bread.)

Other things from the Americas:

Cocoa and chocolate

Beans (except soybeans, fava beans, chickpeas, mung beans, lentils, and peas)

Squash (except inedible Eurasian gourds)

Avocados

Sweet potatoes

Vanilla

Tobacco

Pineapple

Cassava/manioc

And some American critters:

Chipmunks

Raccoons 🦝

Hummingbirds

Skunks

Turkeys

Guinea pigs

Llamas, alpacas, vicuñas, etc.

Turkeys

On the flip side, things that are not native to the Americas include:

Rice

Horses, donkeys, mules

Cattle (so also dairy), pigs, sheep, and domesticated goats

Chickens

Large dogs

Cats

Rats

Earthworms

Pigeons, house sparrows, starlings

Wheat

Onions and garlic

Citrus

Bananas

Honey

Sugar

People always forget that every horse in the Americas came from Eurasia. Which may come from some idea that indigenous people in the Americas were… static, unchanging cultures? As opposed to the reality, which is tribes like the Lakota taking one look at these weird new animals and going “oh hell yeah” and doing horses so good it would make Genghis Khan shed tears of awe

siliquasquama

And sweetest of all:

littlemissfunshineinflorida2

spaceshipsandpurpledrank

starfoozle

Heatwave Recipe Recommendations

The heat’s been brutal this summer but we still gotta eat! If you’re like me, heat might suppress your appetite, and the last thing any of us want is to sweat over a hot stove and oven when it’s already boiling outside. Here are some of my favorite hot-weather recipes to keep hydrated and fed with when the weather is unbearable! (All recipes should be un-paywalled).

NYT’s best gazpacho (lives up to its name!!)

Persian cold cucumber soup (if you like tzatziki you will like this!)

Eric Kim’s cold noodles with tomato (infinitely riffable Korean flavor profile — for a creamier and less brothy take, try these cold sesame noodles too)

Vietnamese chicken and herb salad (this is an excellent time to get a rotisserie chicken so you don’t have to turn the oven on)

Radish sandwiches with butter and salt (and in a similar vein, if you dig this flavor combo you should try this Polish cottage cheese dip on some good rye bread or even crackers)

It’s still a little early in the season, but you can never go wrong with a BLT (or, if you don’t eat bacon, try this tomato furikake sandwich in its place)

Infinite iterations of pasta salad! You can use anything you got but here is a template I like.

Assorted dense bean salads. This back pocket canned salad is a weird combo of jarred ingredients but it slaps, this hoagie-inspired one is super satisfying, and cowboy caviar is a classic for a reason.

Poke bowls! Canned tuna mixed with some kewpie mayo and sriracha is a budget-friendly riff on the usual ahi and makes everything taste like a spicy tuna roll, but use whatever proteins you like, this is more of a loose template.

Please feel free to add some of your own favorite summer recipes in the replies and comments! We’ll get through this together. 🤝🤝🤝

prokopetz

They say that sudden, intense cravings for very specific foods are usually a sign of a vitamin deficiency. If so, that I'm presently making myself french toast, scrambled eggs, and a bacon and cheese sandwich at 11:45 PM must mean the vitamin I'm missing is grease.

asteroidtroglodyte

Not to put too fine a point on it but Fat is a macronutrient. Like you need a lot more mass of it every day than all the vitamins combined. Like haha funny post but no really Fat is a nutrient yes your body is craving vitamin grease.

asteroidtroglodyte

fuckyeahchinesefashion

OP: How to Make Qingshui Zongzi. (cr佳佳妹)

Qingshui zongzi清水粽, literally Plain Water Zongzi, is the simplest traditional zongzi. It only uses glutinous rice and bamboo leaves as raw materials, without any sweet or savory fillings like red beans pastes, smoke pork or red jujube. After boiling, people usually dip the soft sticky rice zongzi in white sugar or honey before eating. It highlights the natural fresh fragrance of bamboo leaves and the mild sweet taste of glutinous rice. This plain version is especially popular in southern China like Hubei, Hunan, Jiangsu, Zhejiang, Jiangxi, Sichuan and Chongqing. Guangdong doesn’t have plain water zongzi; they only make jianshui/lye water zongzi碱水粽. Neither has extra fillings, but they are two distinct varieties with totally different flavors.

Authentic plain water zongzi are made narrower and smaller at the tip than regular zongzi. They have a perfectly mild, easy-to-enjoy taste and are steamed until extra tender, making them gentler on the stomach.

libraford

Googled something about quick hydration and it suggested big jug of water, couple tbsp pickle juice, dash of lime juice.

Its surprisingly tasty????

libraford

Pleased to report that after a day of this i am not longer craving caper brine and my mouth is not dry as usual. There's some good suggestions in the notes too that I want to try.

-ancient roman posca: water, red or white wine vinegar, honey, salt, herbs (coriander, mint, thyme)

-switchel: water, ginger, vinegar, sweetener, lemon, salt

-ayran: yogurt, water, salt, mint

-Agua pepino: water, cucumbers, lime, sugar, optional mint.

libraford

I have been reminded of:

-shrub: vinegar, sida water, elderberry (or other berry), sugar.

libraford

I have now been informed of

-sekanjabin: honey, vinegar, mint, water.

libraford

"Wow, I wonder why this post was popular this week."

-sees the reports of the heatwave in Europe-

"... ah."

spaceshipsandpurpledrank

@tartrazeen

tartrazeen

There's NO WAY she just bit into those directly with her teeth 😭😭😭😭 How is that not the coldest thing in the world?! My teeth hurt just watching that

👀 looks good, though

berdie314

I noticed the fruit roll-up doesn't quite wrap all the way around the popsicle. Which isn't necessary for it to taste good of course, but I wonder if the roll-up could be rolled out longer like a dough? Being thinner might be easier to bite through, too.

spaceshipsandpurpledrank

@tartrazeen

spaceshipsandpurpledrank

@tartrazeen

tartrazeen

👀 I wonder if I should get into lentils

spaceshipsandpurpledrank

@tartrazeen

biggest-gaudiest-poltergeist

so what you're gonna do is you're gonna trim the top off a bulb of garlic, using the knife's edge to take off the tip of every individual clove, that's important. you're gonna place the garlic face-up in a square of tinfoil, drizzle with olive oil, wrap completely in foil, place in baking tray, repeat with a copious amount of garlic bulbs. you're gonna put that baking tray in an oven set to 375-400°F, for 30-50 minutes, until soft and browned. you're gonna toast some good bread, slather generously with butter and honey, maybe a tiny lil bit o' salt. and then. you're gonna SQUEEZE. OUT. THAT. ROASTED GARLIC. onto the butter honey toast. and you're gonna eat it. food stolen directly from the plate of the gods. that's what you're gonna do.

biggest-gaudiest-poltergeist