• zepheriths@lemmy.world
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    1 year ago

    To be fair as someone from Louisiana… All of you should be banned from making food

          • awnery@lemmy.world
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            1 year ago

            so, our business model failed when the german guy died and stopped sneezing into the bread. he had some unique gross weird boogers.

            Now, I have stolen this Federation starship to seek out new yeast!

        • mateomaui@reddthat.com
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          1 year ago

          Oh that’s just one example. Pass denied.

          edit: feel free to point out weird food from here, I probably will agree.

          • zepheriths@lemmy.world
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            1 year ago

            You want the really weird I can give you that to, down here we eat nutria. Basically water rats. I have no problem insulting our cuisine, but as a green ball once said " if you are going to insult me do it properly"

              • clayh@lemmy.ml
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                1 year ago

                Because tourists from the Midwest can’t pronounce etouffee

                • mateomaui@reddthat.com
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                  1 year ago

                  Tourists cannot pronounce most of the street names here and we’re fine with it. Make tourists learn new vocabulary, or at least believe they’re visiting a different country or something. If you call it cheesecake, expect them to think of it as cheesecake.

    • protist@mander.xyz
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      1 year ago

      I’m from Louisiana/Texas with family in the Midwest. When we’d visit for the holidays, it was some disgusting shit. Green, opaque jello molds with random foods suspended in it, pickles and cream cheese on toothpicks, and random “salads” like the ones above. My mom (from the south) made macaroni and cheese casserole one year up there and everyone was floored

      • JaymesRS
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        1 year ago

        Were the pickles with cream cheese wrapped in ham or some other deli meat? Because those are delicious.

        • protist@mander.xyz
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          1 year ago

          I’m not going to lie, yes they are, but they’re not Thanksgiving food, dammit!

          • JaymesRS
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            1 year ago

            😀

            Those are delicious anytime snacks, I’ll have you know. (Seriously, I make them once a month or so. Great low cal snack)

    • TheMauveAvenger@lemmy.world
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      1 year ago

      I love Cajun food, but all of the dishes pretty much taste the same with different textures. Let’s not pretend like Louisiana is the mecca of cooking here.

      • zepheriths@lemmy.world
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        1 year ago

        I don’t mean to but compared to the image above, food in Louisiana looks like a Gordon Ramsey dish

  • Tylerdurdon@lemmy.world
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    1 year ago

    Ahhh, Mom’s pineapple cheese salad. Reminds me of when she used to handcuff us to the chairs and tell us to go ahead and scream while spooning it down our gullets. I miss her every day since the hay baler accident. Dinner just isn’t the same.

  • DontRedditMyLemmy@lemmy.world
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    1 year ago

    My joke about being from Iowa is that you could have a salad potluck without ever seeing a piece of lettuce! My family’s wildest is Snicker Salad, Tapioca Salad (marshmallows and mandarin oranges), and Cranberry Salad.

  • mateomaui@reddthat.com
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    1 year ago

    Pineapple cheese salad

    Never heard of this, wonder how it is baked on a pizza crust.

    (Yes, everyone’s cries are delicious.)

    • whatwhatwhatwhat@lemmy.world
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      1 year ago

      From what I can tell, the primary ingredients are:

      • Pineapple
      • Cheddar cheese
      • Crumbled bacon
      • Mini marshmallows

      The first three sound great on a pizza, but the marshmallows ruin it for me.

      • mateomaui@reddthat.com
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        1 year ago

        oh those are marshmallows. I thought they were some kind of white cheese cubes.

        I’d try it at least once for science.

        • pseudo@jlai.lu
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          1 year ago

          Wait ? That’s sweet ? I’m disappointed. I was dreaming about some cheesy Midwest potatoes salad. Is custard use a sauce ? That’s original.

        • Duranie@midwest.social
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          1 year ago

          At my boyfriend’s request I made sweet potato casserole for the first time ever. The recipe was… something.

          Basically mashed sweet potatoes with eggs and vanilla beaten in. Then a brown sugar, pecan, butter crumble topping, and then once done baking it gets mini marshmallows broiled on top.

          I don’t eat shit that sweet for dessert! Lol (although it’s disturbing how tasty it was )

          • Holyhandgrenade@lemmy.world
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            1 year ago

            Wait this is supposed to be the meal and not the dessert??
            I was thinking it sounded delicious but main course, holy shit

  • ℛ𝒶𝓋ℯ𝓃@pawb.social
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    1 year ago

    I postulate an evolutionary “Crabification” of culinary science:

    Everything, at the terminus of its evolutionary branch, becomes casserole.

  • pseudo@jlai.lu
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    1 year ago

    You people are all speaking about food but I don’t see any recipe here. I need to taste some of these Midwest or Louisiana cuisine before I have an opinion.

    I genuinely want to taste this salad. Also, if it has potatoes in it, it is a salad in my country.

    • 🔍🦘🛎@lemmy.world
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      1 year ago

      I’m from the midwest. This ‘salad’ looks to be chunks of cheddar, pineapple, bacon, and marshmallow. If they were feeling particularly spicy, they added some mayonnaise. You honestly have no need to try this.

  • OrteilGenou@lemmy.world
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    1 year ago

    Pizza salad: tomatoes, peppers, mushrooms, lettuce, cubed mozzarella, pepperoni slices

    Combine ingredients, discard lettuce, spread ingredients over flatbread of your choice, bake

    • TheOgreChef@lemmy.world
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      1 year ago

      Why do all of these mid-west “salad” recipes have a 4-5 ingredients that seem ok, and then one god damn ingredient that is absolutely BONKERS. Like, why on earth does the cookie salad have mandarin oranges in it!? Whhhhhhyyyyyyyyyyy

      • JaymesRS
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        1 year ago

        Sometimes people put pineapple in it too but that doesn’t work as well. It doesn’t sound like it should work but it does. ¯\(ツ)

        • TheOgreChef@lemmy.world
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          1 year ago

          Sigh… fair enough. Not going to yuck anyone’s yums, but I feel like I need to know the lore behind all of the various salads now. Is there a VaatiVidya for mid-western artery-destroying family-gathering side-dishes that I can binge watch on YouTube?

          • thedirtyknapkin@lemmy.ml
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            1 year ago

            oh there’s lots of videos about the rise of jello in American cuisine. i haven’t seen any recently, and don’t feel like going through the effort of vetting a good one right now, but yeah, just look up something along those lines. it was considered a modern miracle of food science and quite trendy for a bit there. it was also heavily featured in one or more prominent government cookbooks in like the 50s being used in this kind of way. i don’t remember many of the details, but i think it was basically from a time when people were excited by new chemicals in their food and trusted scientists in s lab more than farmers in the field to make safe consistently available food. this was a similar time to wonder bread coming to popularity because flour contamination was becoming quiet prominent. we were entering a time when our population has reached modern scales, but our sanitation practices and knowledge hadn’t caught up.

      • mateomaui@reddthat.com
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        1 year ago

        I think in some cases there was a random can of fruit that hadn’t been used in ages and someone was like “what do we do with this?” And bags of abandoned mini marshmallows.

      • southsamurai@sh.itjust.works
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        1 year ago

        There’s actually two answers to that.

        The first answer, and thus one that’s behind most of it, is that a lot of these originated on the back of canned goods, or other pre-packaged foods. That was sometimes more about a brand making recipes up as part of the sales push. You’d see the shit in magazines all the time when I was growing up.

        The other is what applies to the non commercial recipes, or at least is what I’ve been told over in reddit by food historians. And that’s the fact that once the idea of the weird recipes got started, people adapted them, or tried to make up their own based on what they already had. So you’d run into weird shit where someone made what seemed good to them, but it was lacking something, so they added what would seem crazy if you hadn’t already had some of the strange salads already.

        It works sometimes. Like the addition of pineapple to jambalaya. Or putting pickles on a peanut butter sandwich. That kind of thing where you add an ingredient that really stands out, but manages to balance things despite not necessarily going with the rest in a complementary way.

        Anyway, it’s pretty amazing what kind of oddball combinations end up tasting much better than they should

        • JaymesRS
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          1 year ago

          I have 2 cookbooks that are literally just, “this recipe was from the back of the box/bag for xyz product that you don’t have anymore”.

  • Kecessa@sh.itjust.works
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    1 year ago

    Mother is a nutritionist that used to own a restaurant, girlfriend is a nutritionist that worked 15 years in restaurants. I’m disgusted most times I discover people’s family recipes…

      • Kecessa@sh.itjust.works
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        1 year ago

        Nothing as bad as in OP’s picture, but I think a lot of people would benefit greatly from taking cooking classes (or from just trying the recipes they see people do on TV instead of just watching them to pass the time) to understand how flavours mix together and how to cook using a thermometer… Sometimes it’s not even that it’s truly bad, it’s that every time you see someone it’s the same recipe that they serve and they think it’s so great when in truth it’s just bland…

  • Blackmist@feddit.uk
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    1 year ago

    Any cold food is a salad.

    Scotch eggs, sausage rolls. Serve with salad cream if there’s any doubt.