I have some cultural food questions for /int/:1) why is there no culture that has invented a "chocolate coffee breakfast soup" dish?It would have a thick coffee base with chunks of chewable chocolate pieces2) why is it that no culture has invented a reverse "bread with meat" dish where you use the MEAT as the structural part, and dip it or use it to pick up the BREAD?think of garlic naan with chicken tikka masala but in REVERSE: you use the sliced meat to tear off pieces of a chewy bread. 3) why is algae so underutilized as a cooking ingredient when its easily available and basically free? nobody ever really tried to cook with it besides japan? and even they fucked it up? why is this?In general I am surprised that wheat bread is so common but other types of bread are rarely eaten.4) Why did Pemmican die off? It sounds really good. >dried, powdered meat mixed with rendered animal fat (tallow) and sometimes dried berries like cranberries or Saskatoon berriesThat is all for now.
please...please respond...
>Candy for breakfast>Chicken tikka>Eating algaeYep, issa certified goyslave ziopig moment.
>>220521822all of this is normal and natural foodwhat's wrong with algae you don't even like chocolate or coffee or chicken tikka? wtf do you even eat then?
>>220521822let me explain my bread / meat idea further ok?why is it that every culture uses bread to pick up meat? why don't people use meat to pick up bread?It's strange isn't it?I imagine using a meat slice similar to these to pick at some very chewy, kind of dense bread.
Interesting thread i will give it a try1.) Sounds like something very specific. Coffee is already drank as a drink for breakfast, no need to put it into cornflakes. So no market for it. Has nothing to do with culture since cultures didnt really invent breakfast candy2.) Are you seriously asking why people prefer to use dry, clean bread to pick up greasy meat and not the other way around?3.) No idea4.) Sounds good yeah but we have beef jerky and protein bars and energy bars5.) Rye bread is more common here than white bread for example
>>220521871bread absorbs things, so if you have a rich stock it is used to clean the plate and pick up all da remaining flavors
>>220521895>since cultures didnt really invent breakfast candyis candy for breakfast not a uniquely american thing? we eat honey and cereal and waffles for breakfast
>>220521938some bread is clean but some is also oily like these breadsticks I am imagining a very dense, oily, spongey bread, eaten with strips of meat no culture has this. at all.
>>220521943Well its not uniquely american at this point. But what youre asking for is more of a commercial than a cultural thing
>>220521895>4.) Sounds good yeah but we have beef jerky and protein bars and energy barsyea but they are all artificial shit though
>>220522003>>220521938what do you guys eat on any random day?how satisfied are you with that food and would you be willing to try new food
>>220521992hmm, id be willing to try it anonmight have to use something like parma or ham (salted/cured slices of meat) which are not so greasy>>2205220411. crispbread with mackerell in tomato2. frozen pizza3. pesto tortellini4. olives in cheesethe frozen pizza is getting boring so will switch it out, but everything else is banging
>>220522155I see.I want to develop an algae bread product and launch it in Japan. I am thinking of reaching out to a company to help me develop it but I'm currently still in the R&D phase for understanding how it will workSee, algae is actually a fantastic staple grain. It's incredibly nutritious. It (by it I mean most common green kelps) has all essential amino acids to be a complete protein while wheat misses several! The problem with algae is that it has no gluten inside it. This means that it doesn't bind with yeast and rise into a chewy matrix when baked. The rising, when yeast is introduced, is ESSENTIAL to bread being used as a "structural" ingredient in dishes. I believe that I can use a mechanical process like a shake table to mix the two and have it rise like a bread correctly. Or I might need to use a chemical process. Wheat has to be bleached during the processing step, and algae would need to be bleached as well to remove the salty flavors... I am not sure what else.
algae bread exists but it doesn't taste very good at the moment.
Good evening, I hate americans
>>220522349why are you mad that I want to try new things retardI bet you eat disgusting fried shit every day
>>220522403>why don't we like eat a piece of bread between 2 pieces of meat>hurr durr why don't you like new thingsI hate them so much, hold me bros
>>220522538I am not suggesting we eat pieces of bread between two pieces of meat retardthis is the problem with your country, you are too stupid to understand the nuance of my arguments at all
>>220521697actual interesting effort thread but nobody cares because there's no half-naked whores
>>220522779thank you I'm trying to think of what common food combinations have never been tried and which might be good
>>220522732>reverse "bread with meat" dish where you use the MEAT as the structural partSounds a lot like a bread sandwich>noo that'd not what I meant, muh nuanceCope. Also using sliced meat to tear off pieces of bread sounds even more retarded. Also >>>/ck/
>>220521697>4) Why did Pemmican die off? It sounds really good.>dried, powdered meat mixed with rendered animal fat (tallow) and sometimes dried berries like cranberries or Saskatoon berriesThese just had their purpose taken by trail mix bars + jerky tbdesu but I think pemmican is cool and really wanna try it
>>220521697>Why did Pemmican die off? It sounds really good. Buy some tallow and try eating a few spoonfuls and you'll realise why
>>220522953well it would be possible to make it with olive oil instead right?Or does the oil have to coagulate for pemmican to work?In general, why is powdered meat never used?
chocolate soup.
>>2205216971) Apparently coffe soup is/was a common dish in Scandinavia. Here coffee, milk, sugar and bread were mixed to form a simple but satiating soup. Similarly there is also milk soup. Chocolate was simply quite expensive until the 20th century. 2) What the others said. Bread is more suitable for picking stuff up. Also bread is simply cheaper and more common than meat so it doesn't make sense to use the expensive and quantitatively lesser ingredient to pick up the cheap and quantitatively greater ingredient.3) Low calories and thus not useful for feeding the masses. Nowadays this is a desired trait but for hard working farmers of ye olden times this would be grim famine food.4) It was used until recently but got replaced by more optimised survival/military foodstuffs. But you can still buy it.>>220521992Aren't those breadsticks really crunchy and hard to chew?>>220523073Several dried meat products exist and powdered meat would only be good for soups and stews - and for this application regular cuts of (dried) meat are simply more enjoyable. Still there are many powdered soups/stews out there that you can buy.
>>220523547in general I'm curious why powdered meat isn't used more as a thickener for soup or something like that maybe it's because people enjoy the texture of meat. it wouldn't make sense to powder something like beef. only chicken might make sense
>>220523600The texture of meat is enjoyable and cheaper ingredients for thickening exist.>only chicken might make senseA chicken soup with chunks of chicken meat is delicious. Get yourself a piece of chicken, cut it up into smaller bite sized pieces, fry them up and put them into a soup/chicken stock. Add vegetables, noodles/rice/potatoes and you get a really nice soup.
bump
>>220521697they eat chocolate and meat together in south america
>>220524458Source?
