I saw somewhere there exists a saying along the lines of ‘start sauteing onion, add some garlic, then you figure out what you are going to cook.’ When my wife and I have time to actually cook, this is basically what we do. everything is better with garlic and onions, from German to Korean. The rest is just details.
Absolutely universal because garlic and onion are amazing for any tongue.
And people who dislike garlic or onions are always super sus, because no the fuck you don’t. You just think you don’t like it.
I knew someone who said she was “allergic to onions if she could see them”… that is not how allergies work dumbfuck, you are just a super basic removed with no taste.
Hi, it’s me 😜. Seriously, I have a minor tomato allergy where I’ll get a bit of a rash if I have tomatoes 2-3 days in a row. It’s annoying. I also don’t like the taste or texture of tomatoes.
However the taste and texture of so many things with tomatoes are so good, that I’m fine if I develop a rash. Adding onions, cilantro, and jalapeños to chunks of tomato turns it into something entirely different. Cooking it down with oregano, thyme, etc is also completely different in taste and texture.I’ll avoid the tomatoes themselves and I’ll still probably try to avoid the rash by not eating tomato meals too many days in a row though
That guy was also a super basic removed with no taste ;)
I mean don’t get me wrong, I don’t really like tomatoes either. But I’m not a giant tool about it, and just say “I’m not really a fan of fresh tomatoes, but I’ll try it”
So there’s a salt in a lot of canned diced tomatoes (not all) that’s used as a preservative that some people can be sensitive to. It helps keep the tomatoes firm while canned. (I worked briefly in a tomato cannery). IIRC it’s one of the sodium citrates, but I can’t remember which right now.
if you can have whole peeled tomatoes from the can but not the diced, that could be it. the salt set off my pancreas when my gut was going through a sensitive decade.
I saw somewhere there exists a saying along the lines of ‘start sauteing onion, add some garlic, then you figure out what you are going to cook.’ When my wife and I have time to actually cook, this is basically what we do. everything is better with garlic and onions, from German to Korean. The rest is just details.
Apparently it’s a Ukrainian saying
Having an Asian extended family, I think it’s universal.
Absolutely universal because garlic and onion are amazing for any tongue.
And people who dislike garlic or onions are always super sus, because no the fuck you don’t. You just think you don’t like it.
I knew someone who said she was “allergic to onions if she could see them”… that is not how allergies work dumbfuck, you are just a super basic removed with no taste.
I knew a guy who said he was allergic to diced or sliced tomatoes. Happily ate ketchup and red pasta sauce.
Hi, it’s me 😜. Seriously, I have a minor tomato allergy where I’ll get a bit of a rash if I have tomatoes 2-3 days in a row. It’s annoying. I also don’t like the taste or texture of tomatoes.
However the taste and texture of so many things with tomatoes are so good, that I’m fine if I develop a rash. Adding onions, cilantro, and jalapeños to chunks of tomato turns it into something entirely different. Cooking it down with oregano, thyme, etc is also completely different in taste and texture.I’ll avoid the tomatoes themselves and I’ll still probably try to avoid the rash by not eating tomato meals too many days in a row though
I think there are people who really are allergic to only uncooked versions of the produce
That guy was also a super basic removed with no taste ;)
I mean don’t get me wrong, I don’t really like tomatoes either. But I’m not a giant tool about it, and just say “I’m not really a fan of fresh tomatoes, but I’ll try it”
What a weiner. People are so weird.
That’s actually a thing. Raw tomatoes vs cooked. I think it’s called oral allergy syndrome.
So there’s a salt in a lot of canned diced tomatoes (not all) that’s used as a preservative that some people can be sensitive to. It helps keep the tomatoes firm while canned. (I worked briefly in a tomato cannery). IIRC it’s one of the sodium citrates, but I can’t remember which right now.
Really? I never knew that. I wonder if that’s what I’m actually allergic to
if you can have whole peeled tomatoes from the can but not the diced, that could be it. the salt set off my pancreas when my gut was going through a sensitive decade.
Maybe. The difficult part is the delay -it usually takes more than one such meal to get a reaction
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