why not say steak cow? or brocoli vegetable, maybe bread wheat…
pleonasm plē′ə-năz″əm noun The use of more words than are required to express an idea; redundancy. An instance of pleonasm. A superfluous word or phrase.
It is more like saying Kobe beef. Tuna is a type of fish, so it not quite redundant. It just seems that way because most people know tuna is a fish. I hear it used a lot, so was just curious if it was a thing in some regions or not
not really kobe beef is raised in Japan’s Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. its quite literally its full name created by a company
tuna is a fish not a marketing campaign, therefore, saying tuna fish is a pleonasm
Fresh produce in the grocery store is a marketing gimmick. The reason it’s there in the front of the store is to look nice and give you the psychological cue that you have fufilled your obligation to buy healthy things and may now buy what’s in the aisles with less guilt. Similar to how grocery stores don’t profit on rotisserie chickens which you have to walk through the aisles to get to so you will usually end up buying more than the chicken. They may control costs by displaying what loses them the least money, but direct profit from the fresh produce isn’t why it’s there.
Frozen is cheaper and healthier if we’re talking what to buy for nutrition. Fresh is really only fresh locally. Yes, it’s sad that fresh vegetables from your own locality can be unaffordable. The reason for that goes far deeper than the supply chain disruptions from the past few years.
I definitely prefer the texture of fresh-ish for certain dishes, and there are some which I only buy fresh for preference even though I’m aware of the healthier alternative. That last part is only to advocate for the kind of stuff that’s suited to a global supply chain for nutrition purposes as long as we have to deal with the system we have. Frozen can be convenient, like with soup or other dishes where the produce would be thoroughly cooked. I toss them right in from the freezer. Air Fryers can close the gap on a lot of dishes as well.
I discovered the glory of freezing my excess food instead of letting it go bad and I’ve never gone back. Never again will I experience the heartbreak of an entire block of cheese going moldy. (Important: GRATE THE CHEESE BLOCK BEFORE YOU FREEZE IT)
That I don’t know other than sodium possibly being an issue. I learned this info a while ago but for this comment I grabbed the first link which featured a credentialed dietician. Since it was high in the search results and from the language used in the article it could very well be an industry advert. Hopefully the dietician didn’t risk their license by making a false claim in service of the industry.
I doubt any industry advert would make straight out false claims. Usually you just direct the covnersation and avoid negatives and overinflate positives. Salt is a good point. I know there is some low sodium but not sure if there is no sodium and I bet if there is it will be replace with another kind of salt.
Fresh produce is completely raw, frozen is typically parboiled (very slightly cooked), and canned is completely cooked. Frozen is typically the best balance between freshness and convenience. The only veggies I buy fresh are things I’m going to eat raw, like broccoli for eating with dips.
Organic typically has a higher carbon footprint because it requires more land and often even water resources and of course more labour.
Less pesticides, yeah, sure. But those pesticides allow us to grow crops much more efficiently. Everything is a trade-off I suppose, but I am very skeptical that the trade-offs of organic are worthwhile.
Because the food is almost always going to be salted several times during cooking, but pepper is best put on very fresh afterward and isn’t necessarily used on everything.
But also: Where do you have to ask for salt? I’ve never been to even a fancy place that didn’t keep salt on the table.
New Zealand. Another cultural difference I know about is we also don’t really have filter coffee, except in really old-fashioned working class cafeterias.
The espresso culture in this part of the world is so well established that Starbucks struggled when it expanded into Australia and New Zealand and instead of proliferating, shrank to just a few stores that cater to overseas tourists.
Do cafes there serve more than coffee and pastries? I’m just curious why they would have salt on the table, but not a restaurant and I’m flooded with ideas that are probably really dumb lol
Thats genuinely fascinating! I love hearing about that kinda stuff, its always really neat to hear the life experience that folks get and how it differs in different cultures.
If you were to ask for a salt shaker, do you feel like it would be offensive to the folks working there, or preparing your food?
Thanks for sharing your knowledge of another culture with me ☺️
If I were to ask for salt for chips in a cafe or something, no problem. But in a proper restaurant, that would be the same as what @ScrollinMyDayAway describes: it would mark me as some kind of philistine that can’t appreciate the chef.
I’m fascinated by this stuff too! We share a language and consume a lot of your pop culture but there are still so many little things that are different.
Eg “tuna noodle casserole” sounded super gross to me because of the language difference. Here, casserole = a thin, liquid stew with chunks of meat in it, cooked in a ceramic pot, and noodles = only Asian noodles (ramen, udon, etc). But it turns out it’s more like what we call a “pasta bake”, a totally normal dish.
I’ve been digging this bean soup lately. I know it seems a bit intimidating looking to the ingredient list, but if you don’t have something skip it. It’ll be fine, the beans, broth and greens are the star of the show here. And don’t stress about what kind of or how much greens, I’ve used collared greens, spinach and kale. Just tear them into thumbnail size pieces and toss it in, simmer till soft. They should be the last thing you add except for the totally optional lemon juice. I e never once made this recipe with basil or ginger and it’s still good AF with a good leftover quality. An easy recipe that’s hard fuck up. Enjoy
Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter.
INGREDIENTS
Yield: 4 servings
3tablespoons olive oil
1large onion, diced
1large carrot, diced
1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1tablespoon tomato paste
¾teaspoon ground cumin, plus more to taste
⅛teaspoon red-pepper flakes, plus more to taste
½pound ground turkey
3garlic cloves, minced
1tablespoon finely grated fresh ginger
1teaspoon kosher salt, plus more to taste
1quart chicken stock
2(15-ounce) cans white beans, drained and rinsed
1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste
PREPARATION Step 1 Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
Step 2 Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
Step 3 When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
Step 4 Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
Step 5 Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
Step 6 Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
I second the taco soup. I call it tortilla soup and do it a little differently, as they stated. It is really simple and really quite delicious.
I make it with a whole chicken which is fairly cheap, in a slow cooker, hard to mess up. But just the other night i made it with some plain chicken breasts i picked up that day. Butterfly cut them seared them off and finished them in the soup.
Three or four cups of Chicken stock.
I omit the taco seasoning and just use healthy amount of cumin and a little chili powder. Salt (depending on salt content of chicken stock), pepper, garlic powder.
Cans of corn, black beans, garbanzo beans, roasted tomato.
I recently started sauteeing a heap of mushrooms chopped to bits and adding that too.
Finish with a squirt of lime, some cheese, and tortilla chips, or i sometimes crisp up some regular corn tortillas and cut them up in it.
Super simple, tasty. I personally can eat it throughout the week.
They kind of do, but it really adds to it. Sort of like a corn dumpling almost. But it’s best to just crumble them up and mix them in slowly from the top of the soup. Then only the bottom ones get soggy, and you get a little crunch left from what you pull off the top of the pile.
I personally started pressing my own tortillas recently, and they’re a little thick and they turn into literally corn dumplings.
As a “Mediterranean” person myself, our home has always included meals with beans of one type or another on a regular basis so they are natural to my diet. As soon as the weather gets cold, I especially love the excuse to eat them more often since they are not only yummy, but feel like a comfort cozy time food. My favourite hands down are lentils, since they can be cooked in so many ways that appeal to me. At the moment one of my favourite ways to make them is super simple: slow cooked in veggie broth with some garlic cloves and chopped leeks (the latter are browned first in a little bit of olive oil), cooked until tender, with saffron, white pepper, and a pinch of salt. Serve with lemon juice and chopped fresh coriander leaf. Cheers! 👩🍳 🥰
I too love beans. Great write up! I was about to leave a pedantic correction that sweet peas are edible, just toxic, but then that got me thinking about what does “edible” even mean? Like how poisonous or unpalatable does something have to be for a line to be drawn? Eating it once will kill you, like death caps, or maybe eating it your entire life will increase risk of death like alcohol? Something in between like sweet peas?
Lol ya thank you for being kind to me about that. I edited out a bit about mushrooms bc I felt it was too distracting, but I mean we order a veggie sandwich and it comes with a portobello on it. They’re not veggies buuuuuuuut kinda maybe, right?
Depending on context, value is also often required. That can be in the form of nutrition, taste, flavor, preservation, or appearance. Take edible gold leaf, sugar free fairly nutrition free candies, spices, or hot sauce as examples. Their ingredients too, there’s wood fiber derivatives used as fillers sometimes.
On the flip side, a gold wedding band can pass through a digestive tract quite safely, and is materially identical to edible gold leaf. Generally not considered edible though. A sheaf of printer paper? Not edible. Some small paper wrappings, often edible. Similarly a marble would pass through with no danger unless chewed. In many ways safer than a very strong hot sauce or some baking ingredients. And yet…
Gazpacho. Throw whatever veggies you have in a blender, season and bam - soup. Add a filler if it doesn’t keep you full. Beans, lentils, potatoes, rice are all good options.
I looks like when people hear that legumes are not vegetables they assume they are somehow worse. The truth is, legumes are not vegetables, they are better. Legumes are important part of Mediterranean diet which “includes proportionally high consumption of unprocessed cereals, legumes, olive oil, fruits, and vegetables”. Vegetables are good for you but without legumes there’s no Mediterranean diet and it’s proven that this diet has many health benefits. So eat your vegetables but even more importantly, eat your legumes.
anything with beans/lentils really. i like Pasulj, Turkish lentil soup, and ful medame. these are all easy to prepare, cheap, and filling. you can also deviate from standard recipes by throwing other veggies into the mix (within reason). they also work very well with some soft boiled eggs and hot sauce.
absolutely! these all work very nice with naga chillis, either dried or with a homemade “sauce”. i usually make a sofrito (i.e. no vinegar, no sugar, little salt, just sauteed veggies with maybe an apple) with lots of chillis. it really brings out the fruitiness. but it spoils fast so either can it or keep it in the freezer/fridge.
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