Dish Nation

anonymous asked:

so.. random... but, you know how Lena filled Kara's office with flowers? I imagine the same thing happening with Kara when Lena was pregnant, BUT she filled it with food? For her cravings!! Like she literally flew to every Country in the world and bought National dishes from allover the world and put them in Lena's office.. like gelato from Italy, macarons from France, ramen from Japan... etc.. but being Kara's kid obv she is especially craving pot stickers!

I thought that this was just another one of those riled up moments that will blow over but the fact that not only did John Torode completely disregard a part of Malaysian culture by calling it an ‘adaptation’ and try to change the subject by saying “maybe it’s Indonesian’ but signing off with Namaste?

First of all, Namaste is South Asian, not Southeast Asian you expired jar of mayonnaise. Rendang is a stew. It’s not crispy, it doesn’t have sauce on the side, and it’s not supposed to fall off the bone. Your national dish is chicken tikka masala and the last time I checked there’s ‘sauce’ all over it and it isn’t crispy either.

The utter disrespect that this man has is appalling. We’re not getting excited. We aren’t a bunch of children trying to get daddy to listen to us. Saying it’s Indonesian, knowing fully well that it’s a subject that we’ve fought over only shows that you are yet another white man trying to divide southeast Asians and we are not going to fall for that shit because the one thing we poc know is to not let a piece of wonder bread come between us.

What makes me genuinely angry is that John Torode has an entire series on Malaysian cooking. I’m sick and tired of white people coming to a country and taking a part of our culture for your own gain. It’s not cultural appreciation to change and re-imagine our culture. We’re not here to be inspring and fascinating.

Malaysian culture has already been tainted by the British. You colonize our countries, steal our spices, food, culture, artifacts, and history, and still have the audacity to be this ignorant. It’s 2018. Enough is enough.

zhenyuanlongsuni  asked:

I am writing a very elaborate story with 7 main characters, only 1 of whom is not a POC. All 7 of the main characters are Queer. (I am Queer myself, but not a POC). Two of the characters are identical twins - a cisgirl & a transman - who are the children of two immigrants - a man from Gaelic-speaking Scotland and a woman from India. I want the two characters to celebrate both of their cultural heritages, but I'm worried having them celebrate their Scottish heritage could (1/2)

Seem as colonialistic/erasure. I plan on doing as much if not greater focus on their Indian heritage, but I wanted to know if there was anything I should decidedly avoid doing. I’d rather not get rid of their Scottish heritage, though, for multiple reasons, including but not limited to the damaging idea that one cannot have heritage from European countries and be non-white. Thank you for your time (2/2) 

Indian & Scottish: Celebrating Scottish Heritage is not erasure

I don’t live in Scotland but I do know there’s a very large Indian and South Asian community there (not necessarily in the Gaelic-speaking part, but across the country in general) and all the times I’ve visited I’ve found everybody to be very welcoming and the South Asians there to be very proud of both their Asian heritage and their Scottishness.  Did you know that Scottish Muslims have a registered tartan?  Did you know that chicken tikka masala may have been invented Glasgow and has been argued to be the “true British national dish”?

Look, one time a guy in Edinburgh asked my last name (which is very long and obviously Indian) and said “I bet we can find a tartan for you.”  Once I ran into a random Scot at O’Hare Aiport when I was wearing a Scotland hoodie and he pronounced me an honorary Scot on the spot.  I don’t know if it’s centuries of having a well-established South Asian community in Scotland or shared animosity toward the English but Scots and South Asians seem to get along very well.  

There are, I’m guessing, not a lot of Gaelic-speaking South Asians (although here is one), but I would think that both Gaelic speakers and South Asians would find some shared understanding based on both having suffered under English colonialism (although language-wise Gaelic fared worse than most Indian languages).  

I’m not sure where you’re from but I’ve found that the ethnic politics of minority groups in Europe and the British Isles is quite different from ethnic politics in North America.  Here in the States, my wife is “white” and I am “non-white” but the feeling I got from visiting Scotland is that national and ethnic origin (i.e. being “Scottish” or being “South Asian”) seemed like it was more important than some vague sense of being “white” or not, which can sometimes lead to some different types of assimilations and alliances.  Maybe this is changing with rising European populism but I hope not.

And if all else fails, I’ve found that being Indian, I can reliably find common ground with the Scots (and the Irish, and Aussies, and Spaniards, and even the French) by taking the piss out of the English!

Malaysians roast MasterChef over chicken rendang
When a chicken rendang dish was dismissed for not being 'crispy', a nation's social media roared.

When a chicken dish eliminated a Malaysian-born woman from reality TV show MasterChef UK last week because it was just not crispy enough, a nation saw red.

Judges John Torode and Gregg Wallace said Bristol-based Zaleha Kadir Olpin’s chicken rendang needed “crispy” skin.

It was served as an accompaniment to nasi lemak, a beloved Malaysian dish.

“I like the rendang flavour, there’s a coconut sweetness. However, the chicken skin isn’t crispy. It can’t be eaten and all the sauce is on the skin so I can’t eat it,” Mr Wallace remarked.

Malaysian journalist and food writer Jahabar Sadiq concurs, saying that calling for the dish to be “crispy” rather than “soft and tender” was ignorant.

“They clearly weren’t familiar with food from other parts of the world because if they were, they would have had the knowledge to know what real nasi lemak is,” he told BBC News from Kuala Lumpur.

“Crispy chicken? No. The meat has to be soft and that’s a result of hours of cooking…Many people associate chicken with being fried but there is no craft, no skill. But this is chicken rendang, not KFC so it all boils down to how the chef controls the spices and the flames. The amount of coconut milk is also key.”

Gastronomic Differences in the Italian Regions

When it comes to cooking, pasta in its different shapes and forms is the adhesive that unifies Italy - but there are great regional differences. Only a few dishes are considered ‘national dishes’; each region has its own typical food, cooking methods, and recipes, as well as dialects. This is due to centuries of small city states before the country, at least on paper, fairly recently was “united”. The Unified Kingdom of Italy only happened in 1861. As a result, Italy is all about regional food. To experience the best of Italian cuisine, one should try typical dishes in their home region. There are some trends that allow the division of Italy into 3 general areas, coinciding with the approximate geographical division into North, Center, and South.

North: Gastronomic tradition here revolves around hearty food, hot soups, minestrone, vegetables like radicchio. The Northern tradition is based on dishes richer in fat, more of cold weather and mountain foods. Cheese, truffles, apples, polenta, risotto, mushrooms, speck, butter, game, gnocchi, and Germanic influences with buckwheat and potatoes. Example: Pizzoccheri, short tagliatelle made with 80% buckwheat flour and 20% wheat flour, cooked along with Swiss chard or Savoy cabbage and cubed potatoes, layered with cheese, and dressed with garlic and sage that are lightly fried in butter. 

Center: The Center is renowned for being the area of heavy-bodied foods: Pecorini (cheeses from sheep’s milk), Scamorze (cow’s milk cheeses similar to Mozzarella), Insaccati (sausages), and Sottoli (pickles/preserves). Umbria is famous for truffles and mushrooms. Some special pastas here include: paste fresche, maccheroni, and spaghetti alla chitarra, often with sauces containing meat and game. The meat of choice in this area is pork. 

South: Southern food is typical Mediterranean cuisine. A lot of fish; shellfish on pastas or pizzas. Pizza in Naples it’s relatively thick by Italian standards. Mozzarella and other dairy products are specialties here. A lot of herbs and spices are used, seasonings like basil, oregano, citrus, red pepper. tomato-based sauces. Mozzarella di Bufala Campana is the pride of the South. All cooking is done with olive oil while in the North, butter is often used.

Dish Nation Interview
  • Chuey Martinez: Who's your biggest girl or guy crush of all time? Who is it and why?
  • Chyler: *points to Floriana*
  • Floriana: My gosh, I don't know, this is hard.
  • Flo: *turns to Chyler and points at her* Her
  • Chy: *still pointing to Flo* That one!
  • Flo: *points at herself* Flo-Lo
  • Chy: Flo-Lo!
  • Flo: I mean- I would say, I don't know, I kinda like this one. *locks arms with Chyler*
  • [Insert literal gazing into each other's eyes]: *Also lot's of Chyler looking at Flo in certain ways*
  • CM: Alright, I like that
  • Flo: Yeah
  • Chy: We're not going to lie
  • Flo: We're not going to lie, we match pretty well
  • Chy: We're not going to lie
  • CM: Yes you do. Ying and Yang
  • Chy: That's right
  • Flo: Yeah
  • CM: Perfect
  • [Insert even more gazing]:
  • Chy: Yeah, that's right
  • [Insert an small pause of just Chy and Flo looking at each other]:
  • CM: ... They're having a moment, alright
  • Flo: *laughing*
  • Chy: *pat's Chuey's back* And you are too
  • CM: I'm just here hanging out, they're having a moment
  • Chy: We're just gazing adoringly
  • Flo: *slightly inaudible* gazing(?)
  • Chy: as our significant others are probably watching going "KISS HER!"