▲ 1238 ▼ Putting the die in diet (lemmy.dbzer0.com) submitted 2 years ago by SnokenKeekaGuard@lemmy.dbzer0.com to c/lemmyshitpost@lemmy.world 259 comments fedilink hide all child comments
[+] jewbacca117@lemmy.world 15 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] SolarMonkey@slrpnk.net 6 points 2 years ago* (1 child) Which is wild considering the spice trades of the… (according to the internet, prehistory through modernity, so that’s a thing…) I have to assume that 1950s housewives were so thoroughly drugged up that they couldn’t tell the difference.. I know that they made everything in jello/aspic because gelatin was formerly a luxury, like sugar and basically any spices, so they went a bit batshit when they got cheap access.. permalink fedilink source parent hideshow 2 child comments replies: [+] jewbacca117@lemmy.world 3 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] Drusas@fedia.io 5 points 2 years ago Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don't use a ton of it. It doesn't necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example. permalink fedilink source parent
[–] SolarMonkey@slrpnk.net 6 points 2 years ago* (1 child) Which is wild considering the spice trades of the… (according to the internet, prehistory through modernity, so that’s a thing…) I have to assume that 1950s housewives were so thoroughly drugged up that they couldn’t tell the difference.. I know that they made everything in jello/aspic because gelatin was formerly a luxury, like sugar and basically any spices, so they went a bit batshit when they got cheap access.. permalink fedilink source parent hideshow 2 child comments replies: [+] jewbacca117@lemmy.world 3 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] Drusas@fedia.io 5 points 2 years ago Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don't use a ton of it. It doesn't necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example. permalink fedilink source parent
[+] jewbacca117@lemmy.world 3 points 2 years ago* (last edited 1 year ago) (1 child) [deleted] permalink fedilink source parent hideshow 2 child comments replies: [–] Drusas@fedia.io 5 points 2 years ago Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don't use a ton of it. It doesn't necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example. permalink fedilink source parent
[–] Drusas@fedia.io 5 points 2 years ago Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don't use a ton of it. It doesn't necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example. permalink fedilink source parent
