Discussion in 'News' started by Solar, Jun 3, 2019.
I dare you to find someone else who have ever made remoulade as we danes do!
Yeah, French sauce remade to suit the Scandinavian need for carbohydrates and fat . Btw, did you edit the Wiki for Remoulade? "Superior to ordinary mayonnaise"
I legit bursted out in laughter! I WISH that was me!
What do you put in your remoulade? The sauce is already pretty fat with mustard and mayonnaise in it.
"Superior to ordinary mayonnaise"? Well, tastier, sure, but superior isn't an objective statement.
Basically more fat and a pinch of vinegar, to contrast the fat taste. It's pretty disgusting and it tastes amazing, especially with curly fries.
I think the wiki is phrasing it bizarrely. From what I can understand, the context they provide is on foods where remoulade is percieved superior because traditional mayo is often a poor fit for that dish. Like fried fish filet often tastes awful with mayo, as the mayo only adds a greasy taste to an already fried fish, whereas the taste is greatly complemented by remoulade.
This is my only guess.
At least the Danes can claim to be pioneers of interlocking plastic bricks!
Fish & Chips requires naught more than a bit of lemon!
And acetobacter infected malt
The word "infected" worries me.
Though mushy peas elevate the meal to one worthy of Kings.
well how else is it going to convert the malt to acetic acid?
"acetobacter cultured malt"
well fine, if you are doing it on purpose
More commonly known as "very, very, soggy bread", I'm told.
Legos for everyone!!
[pedant mode]Lego, not Legos, the name refers to the system, not the individual bricks. [/pedant mode]
Technically that is true but here in America nearly everyone I've met has referred to them as Legos or Lego bricks/figures.
If we are getting pedantic, it would be LEGO. All caps, mang.
Now can we start fighting about fried foods so I can start to talk about things we Americans are clearly superior at?
It doesn’t matter what they are callled when you step on them in the middle of the night.
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