immigrant & ethnic food cultures, white ppl & appropriation, foodies

thesis seems implausible, the uk has a huge number of cheap (+otherwise) indian restaurants, the difference being a bigger, longer established south asian population. also tandoors are fast

Bangladeshi chef, originally arrived in France as a refugee, making his mark in Paris

https://www.wbez.org/shows/on-the-media/is-this-food-racist/efeca545-377a-4803-a2dd-aacb74d0a6ab
and
http://www.sporkful.com/other-peoples-food-the-trailer/

You down with OPF?

curious about the optics of having a white host for a show about white people's appropriation of other culture's food

i kinda love this http://www.nytimes.com/2009/03/11/dining/11cashew.html?mwrsm=Twitter

I listened to a couple of those, the one with Dapwell is hilarious. Rick Bayless came off as a surprisingly tone deaf, defensive, un-woke white dude.

https://www.youtube.com/watch?v=3EVbLZNWbLE

i love this eater series

https://www.youtube.com/watch?v=echYUZMCZbs

An Ethiopian buffet and bar is opening up in the same shopping center as the poké place we have, at their other location they have bands or DJs every Friday and Saturday night. Pretty psyched for that.

https://www.discogs.com/artist/1623576-Lee-Burton

Lee Burton
Real Name:
Lefteris Kalabakas

http://www.bloomberg.com/news/articles/2016-05-10/indian-accent-review-a-foodie-haven-from-delhi-lands-in-nyc

support asian fine dining done by asian ppl!

uh this local place seems to be stepping up their game and i've gotta head over there soon
https://www.facebook.com/iowaphoallseasons/photos?ref=page_internal

(it's been a couple years and it looks like they got a new chef)

http://gawker.com/eater-com-editor-placed-on-leave-after-apologizing-for-1776323349

lol this guy is a shitty writer who jerks off to 48oz ribeyes nonstop, the nazi shit is just fuckin lagniappe. eddie huang's response is good: http://www.grubstreet.com/2016/05/eddie-huang-nick-solares-food-culture.html

i had an ethiopian breakfast a few weeks ago. among other things, there were scrambled eggs with a mix of spices. i wasn't expecting much but holy shit it was good. unfortunately the two ethiopian restaurants around here don't have breakfast menu.

nitrogenated Guinness huh
U got some cheek

Am I wrong

You are asking the wrong man I hate guinness

nitro guinn probably tastes different from regular guinn to be fair

Maybe I should try some appropriated Guinness it might be much better than authentic Guinness is that what this thread is suggesting

The draught beer's thick, creamy head comes from mixing the beer with nitrogen when poured. It is popular with the Irish both in Ireland and abroad, and, in spite of a decline in consumption since 2001,[3] is still the best-selling alcoholic drink in Ireland[4][5] where Guinness & Co. makes almost €2 billion annually.

Can Guinness appropriate itself? *thinking face emoji*

This bears drinking about. I'm two minutes away I should maybe go ask them but it seems ..... inappropriate

atmospheric nitrogen is more or less artisanal than nitrogen from a tank

Maybe I should try some appropriated Guinness it might be much better than authentic Guinness is that what this thread is suggesting

― Daithi Bowsie (darraghmac), Monday, May 16, 2016 8:36 PM (26 minutes ago) Bookmark Flag Post Permalink

i guess not really. i wouldn't drink molson in any shape or form, or sleeman. might have a granville island lager on the rare occasion tho

what are some good irish beers?

guinness

http://i.imgur.com/ZR7zSlV.jpg

wasn't sure whether to post this here or in "is this racist?". saw it a couple weeks ago at the Foire de Paris.

appropriated guinness = guinness extra cold

tho guinness was an irish-made version of a london porter anyway i guess, so appropriated guinness = guinness

london hits back over a century on with local garda reappropriation

guinness extra cold was a particularly cold and watery form of revenge. disgusting.

It's exactly the same beer, just colder though I believe.

I'm not a fan of draft Guiness though. Their bottled beers are usually better.

guinness should be room temp - i'm not a regular guinness drinker by any means but cold guinness is strange. the extra cold is always very bubbly/watery too.

Cellar temperature surely?

i suppose technically yeah, but i think it is less inclined to be cold when kept at cellar temp, due to its consistency. the head in particular is kind of warm and then there's maybe an element of coldness to the black part.

Draft Guinness varies hugely, my understanding is a good draft pint is the purists preference, but that a bottle is some way to be preferred over can.

A bad pint is slow death.

the cans are p good imo, tho only the widgeted ones, the other shit in a can that's always on special i dunno what it is.

appropriate for this thread, i enjoy guinness and bass together because i enjoy the clash of cultures in my stomach.

a proper gastrointestinal donnybrook

who invented the widget can, I wonder

the ira

i'll tell you the worst thing

when you're in america and you buy a foreign beer only to find out it was brewed in the land of the free so it ends up tasting like laissez-faire shite

When u find out or before, he wondered aloud

Bottled Guinness is ok but it doesnt have a creamy head like draft Guinness does

is Smithwick's rated, I drink that one on occasion

Ya, favoured down the south midlands

Murphy's also

I like that one, too

the pint of Harp

No