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

xp. tends to be Guinness with ale ime

Smithwicks business head is a special, I'm sure of it

Look to help with this I'm never typing anything again

enjoying this banter btw

all's we need is a pint of dry stout and nibbles

ooh Bo Bristle is pretty good too

can we poll this http://aulddubliner.com/beer-list/

wtf happened to this thread

About Us

DID YOU KNOW THAT THE AULD DUBLINER HAD BONO SERVING PINTS?

One day, during the TED Conference in Long Beach, a guy by the name of Bono walked into the Auld Dubliner and started serving guests some pints!

Check out Bono ›

i had this particular o'haras a couple of times recently, it did the trick

http://www.carlowbrewing.com/wp-content/uploads/2013/10/Barrel-Aged-LF-2015-for-BALF-Page.png

still enjoy me guinness though. it's still one of my go-to beers.

i must admit that the belhvaen scottish stout is quite nice too.

http://tryon.worldclassbeer.com/wp-content/beer_spy/images/prodimages/Belhaven/lBlackCan.png

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

https://www.youtube.com/watch?v=_bGDu_u0Kmk

getting us back on track http://hyphenmagazine.com/blog/2016/05/mistranslation-mister-jiu%E2%80%99s-and-revitalization-chinatown

why did the white guy get to be the head chef though http://bushwickdaily.com/2016/04/taiwanese-soul-food-restaurant-win-son-is-opening-this-spring-in-east-williamsburg/

I guess my 100% pork kebab slipped by this thread in favor of irish beer talk? I thought it was funny but maybe more for europeans where kebab is "a thing".

I took it as a gross Britain First-style provocation, unworthy of attention.

Souvlaki's cool, though.

Yeah I guess it was provocation, o/w call it something besides kebab

souvlaki is the greatest member of the kebab family imo, fresh tomatoes crucial

http://www.theguardian.com/lifeandstyle/2016/may/22/chefs-who-are-loosening-the-old-school-thai

Guardian piece on white British chefs bringing regional Thai cuisine to the UK.

http://www.nytimes.com/2016/05/25/dining/indian-accent-restaurant-review.html?smid=tw-nytfood&smtyp=cur

nice

sounds delicious but
I don’t know how to categorize the “sweet pickle ribs.” They are not, in fact, pickled, but, in their tart mango sauce with strips of dried mango on top, these tender baby backs are so good I’d eat them under any name.

does the reviewer really not know what "pickle" refers to in India or is this a way to explain it to the reader?

haha wtf

I don't know how to categorise the "eggplant parmesan". There are, in fact, no eggs, but

First meal in beijing was at a korean place where you bbq your own food at ths table am i in disgrace or have i done ok nb it was delicious

read that as you bbq your own foot

Chinese food - what do you like?

beijing

i'm p good at korean food and i think that's how you do it

you done did good cowboy

Phew

lol kinder

Kinder surprise eggplant

darragh did you eat in wudaoku?

Not that i was aware of and obv i cant google that. Gimme a sec

sorry i mean wudaokou

The area or is that a specific spot? Reliant on hosts to give us the benefit of their expertise, also we're in shuangjing so idk how far we'll be straying tbh

xp well obv but i dint wanna correct u in front of everyone

what is best about toronto chinatown ? I may make it there in 1.5 weeks

http://www.latimes.com/nation/la-na-somali-banana-20160524-snap-htmlstory.html

offbrandravensymone ‎@SafyHallanFarah

@mattdpearce THIS IS TRIGGERING. EAT THE BANANA WHITE BOY

I laughed for a good 5 minutes

“The first time I ate good Thai food I fell in love,” Chapman says. “It was food in glorious technicolour – spicy, umami, sour, sugar – all at the same time. To me that was astonishing. I wanted to eat it again, but there was nowhere in Britain I could, so I had to learn how to cook it.”

NOWHERE IN BRITAIN!

https://www.buzzfeed.com/nicolenguyen/food-and-family-pho-ever

one of our college friends came over and made us pho last night and it was super awesome; we have about 2.5-3 gallons of it frozen in containers in our freezer

http://www.newyorker.com/magazine/2016/06/06/zarif-khans-tamales-and-the-muslims-of-sheridan-wyoming

There's the California Roll, the Hawaiian Roll and Norway introduced salmon to Japan and sushi in the 70s. So Yutaka - www.yutaka.co/en - the UK's largest producer and distributor of authentic Japanese food has decided it is time the Brits developed a patriotic sushi of their own.

To celebrate International Sushi Day, which takes place on June 18th this year they've created six very British sushi recipes including Fish & Chip Nirigi. The others are:

• British Breakfast Maki Roll
• Deep-fried Haggis Onigiri
• Roast Beef and Yorkshire Pudding Sushi Roll
• Cream Tea Sushi Scone
• Apple Crumble & Custard Roll

could have also gone in the Innocent smoothies thread

Surprised they didn't have one involving eel

not sure if this has been linked before but I thought it was interesting - http://www.npr.org/sections/thesalt/2015/03/26/394339284/how-snobbery-helped-take-the-spice-out-of-european-cooking

https://life.spectator.co.uk/2016/07/what-will-brexit-mean-for-british-food/

http://www.theglobeandmail.com/life/food-and-wine/chop-suey-nation/article30539419/

http://i.imgur.com/Lzhnil4.jpg

I really enjoyed that article!

Huang Feng Zhu sounds like she is the best

http://www.theatlantic.com/business/archive/2016/07/the-future-is-expensive-chinese-food/491015/

http://kmph-kfre.com/news/entertainment/lena-dunham-says-college-dining-hall-sushi-is-cultural-appropriation

http://www.theatlantic.com/politics/archive/2015/12/the-food-fight-at-oberlin-college/421401/

generally in favor of fighting against aramark et al