139
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 26 Feb 2026
139 points (98.6% liked)
Slop.
808 readers
646 users here now
For posting all the anonymous reactionary bullshit that you can't post anywhere else.
Rule 1: All posts must include links to the subject matter, and no identifying information should be redacted.
Rule 2: If your source is a reactionary website, please use archive.is instead of linking directly.
Rule 3: No sectarianism.
Rule 4: TERF/SWERFs Not Welcome
Rule 5: No bigotry of any kind, including ironic bigotry.
Rule 6: Do not post fellow hexbears.
Rule 7: Do not individually target federated instances' admins or moderators.
founded 1 year ago
MODERATORS
I have nothing to backup my assertation.
But I maintain, throughout history and culture, slave/peasant food, is often the best. Anyone can make really good fresh baked bread, but it tastes the ingenuity of the proletarian class to turn stale bread into French toast. Anyone can Make fresh delicious rice dishes, but it tastes the ingenuity of the proletarian class to turn old stale cooked rice into Delicious fried rice. For a carist, the only way to screw up a filet mignon is to overcook it, but it takes the kind of ingenuity only poverty can incubate, to turn beef brisket into a succulent, fall off the fork, cut of meat.
Some aristocratic fancy lads might enjoy torturing and eating a songbird or force feeding a goose liquor until you can harvest its enlarged liver. But if you want to fill your belly with really delicious food you don't go to the castle, you go to the courtyard.
The best taco meats are lingua and cabeza
Back when my grandfather was alive there was a mexican place near my grandparents that had beef tongue and that was always his go-to. Because there was such a high hispanic population near there the grocery stores started carrying it too which he liked. I could never stand it myself though, at least not the way he'd cook it.
He also had a story about when he was in the army being shipped over seas, the ship's mess was serving that and as he'd tell the story he'd laugh about how many of the other soldiers would turn their noses up at it and he'd happily take it off their hands or trade something for it so he'd end up being the only one of them getting a proper meal.
Probably a cooking issue, because I have never found it to have any weird texture or flavor when I get it from a taquero
Probably. Both my grandparents were just awful cooks, to the point that their cooking traumatized my mother who's got some degree of neurodivergence causing a particular sensitivity to food textures, I don't know what exactly causes that. I'm the only good cook in my family, although I suppose my aunt also learned how to cook decently well eventually.
Lengua was the go to before we stopped eating meat. I think the local taquerias caught onto all the gringos ordering it and started charging more for it. I remember it used to be the cheapest meat on the menu
Meat
I saw a thing recently about how foie gras was originally because migratory birds overfeed themselves in preparation for winter migration (like animals that hibernate), leading to the fattened liver that the bird's body uses as an energy store during long flights. Aristocrats demanded it year round, so the goose torture started.mention of meat
And most of what now is "fancy food" is ripped from the poors, starting from pizza but going all the way to the whole "slow food"-thing which is just how peasants and poor folks have always cooked. Cheaper cuts of meat, utilizing the whole product, preservation in various ways etc.