Niggers Eating Cornstarch - And any other weird nigger food related shit

[NSA Intern]

>haha french bad
why do unfunny fucks love this joke so much

Anglo genetic memory.

 

[AnOminous]

French have the best pastries. Sorry, just true. The croissant is the masterpiece of the form. Then there are the dessert pastries. Like the Napoleon. That's what we call it here in burgerland and it's a better name than whatever French bullshit they call it there.

Baklava is near the top of the list, though. Just absolutely awesome shit.

That doesn't mean all pastry is highbrow, technically doughnuts are pastry too and they're barely a step above frybread civilization-wise.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

That's also my problem with Brussels sprouts, my least favorite cruciferous, except it's vastly more pronounced with sprouts, also my preferred ethnic slur for Belgians. I have actually had good sprouts twice, both in prix fixe type French restaurants, and everywhere else horrible (they were roasted perfectly both times).

I had a really good salad with sprouts shredded really finely once. My main problem with sprouts is they make me fart so hard and nasty I'm surprised Assad didn't recruit me to use them on civilians.

Also I have never once washed rice.

Washing rice isn't a "lol white people don't wash they chicken" thing, you do it to rinse out excess starch if you want rice that has fluffy loose grains instead of stickier ones that clump together.

 

[Stoneheart]

Did you just imply the French are the most cultured?

austrians, they have the most complex baked goods.

French have the best pastries. Sorry, just true. The croissant is the masterpiece of the form. Then there are the dessert pastries. Like the Napoleon. That's what we call it here in burgerland and it's a better name than whatever French bullshit they call it there.

croissants are to sweet and not buttery enough. i prefer the german version that is dipped in lye, much nicer for breakfast. germany has alot of undiscovered pastries, there were 100 major noble houses and every one of them had their own baker making them pastries just like they wanted them. alot of those bakers are still around making local pastries.

 

[Sebben Crudele II]

I like croissants made with suet instead of butter.
Actually, baked goods with suet in general are spectacular, adding suet to bread and biscuits makes them so rich and comforting.
I was very surprised to hear America doesn't really do animal fat in baking as much. Maybe it's another generational trauma boomers have, like with offal? The whole "I grew up with this being done horribly by my parents, I hated it, therefore we don't talk about it anymore" thing?

 

[VargReallyDidNothingWrong]

I was very surprised to hear America doesn't really do animal fat in baking as much.

Lard used to be a common thing and probably still is to a degree and depending on location, but I think it mostly just comes down to availability. Most people make do with what's available and for most burgers its Crisco and other hydrogenated oil crap.

Older Americans were also uniquely heavily advertised to with all manner of "high tech modern foodstuffs of the future" in the 50s to the 80s, which may have affected how likely they are to want to seek out "old fashioned" ingredients.

 

[Sebben Crudele II]

Lard used to be a common thing and probably still is to a degree and depending on location, but I think it mostly just comes down to availability. Most people make do with what's available and for most burgers its Crisco and other hydrogenated oil crap.

Older Americans were also uniquely heavily advertised to with all manner of "high tech modern foodstuffs of the future" in the 50s to the 80s, which may have affected how likely they are to want to seek out "old fashioned" ingredients.

Yeah, that's what I was surprised about. No suet available in the store. It was wild to me. In Argentina, Uruguay, Paraguay, it's right next to milk and butter in mom and pops and chain supermarkets alike.

@Cuntspiracy Man what's with the dumb raiting bro? Actually asking. Which part of my post is dumb?

 

[Sperghetti]

I was very surprised to hear America doesn't really do animal fat in baking as much. Maybe it's another generational trauma boomers have, like with offal? The whole "I grew up with this being done horribly by my parents, I hated it, therefore we don't talk about it anymore" thing?

Kind of the opposite, in my experience: Fat in general got a bad reputation in the 80's (maybe even the 70's?) for being unhealthy, which lead to a lot of animal fats (saturated fat) falling out of use in favor of oils (unsaturated fat). However, it's not uncommon for boomers to claim that the old animal fat recipes tasted way better, similar to how a lot of them also claim that soda was better before they switched to corn syrup. (McDonald's fries are a thing you hear this about a lot. Supposedly the original ones fried in beef tallow were superior.)

 

[AnOminous]

croissants are to sweet and not buttery enough. i prefer the german version that is dipped in lye, much nicer for breakfast.

The lye thing is pretty good and awesome with Bavarian style pretzels.

(McDonald's fries are a thing you hear this about a lot. Supposedly the original ones fried in beef tallow were superior.)

They were, but just not using beef tallow alone isn't why they now suck.

I was very surprised to hear America doesn't really do animal fat in baking as much. Maybe it's another generational trauma boomers have, like with offal?

There was a really concerted propaganda effort to defame animal fats in favor of industrial waste level seed oils. Now, animal fats have a lot of saturated fat which is bad for you especially in excess, but the vegetable alternatives are by no means vastly better.

Also the animal fats are more flavorful and therefore you can use less of them.

Also I defy anyone to make really good biscuits or pie crust without lard or something similar.

 

[Critical Raxx Theory]

fat bad, sugar good
this is why your bread tastes sweet and its all cos of one man

 

[The ATF Disliked That]

Reading this thread really for the first time, I don't understand the fucking dish soap. Also, I think i've only ever had cornstarch when it's in mass produced bread brands.
I saw the clay and eating "dirt cookies"... what the actual fuck.

 

[FedPostalService]

Like the Napoleon

Who was Italian.

 

[AnOminous]

Who was Italian.

And also not a pastry.

 

[donksmanSupreme42]

no, black people can claim it! it was invented by homo erectus and nigger are the only homo erectus left...

more like a crosbreed of h. sapiens and h. naledi

not to mention that h. erectus wasnt in africa, cuz nowadays the african h. erectus are considered a seperate species (h. ergaster)

 

[Aim For the Top!]

https://www.starchkrunchiee.com/product-page/gain-products

This site's entire storefront is making my skin crawl; I feel an ominous sub-saharan aura emanating from it...

 

[teriyakiburns]

And also not a pastry.

But he was bread for battle!

 

[Jarolleon]

Lard used to be a common thing and probably still is to a degree and depending on location, but I think it mostly just comes down to availability. Most people make do with what's available and for most burgers its Crisco and other hydrogenated oil crap.

Older Americans were also uniquely heavily advertised to with all manner of "high tech modern foodstuffs of the future" in the 50s to the 80s, which may have affected how likely they are to want to seek out "old fashioned" ingredients.

There was a really concerted propaganda effort to defame animal fats in favor of industrial waste level seed oils. Now, animal fats have a lot of saturated fat which is bad for you especially in excess, but the vegetable alternatives are by no means vastly better.

Lard was frequently mocked in mid-late 20th century cartoons (e.g. the cook from Disney's Atlantis), was that part of the propaganda effort?

 

[Señora Airi]

And also not a pastry.

 

[VargReallyDidNothingWrong]

View attachment 7664863

Neapoleon ice cream is my favorite

 

[AnOminous]

Lard was frequently mocked in mid-late 20th century cartoons (e.g. the cook from Disney's Atlantis), was that part of the propaganda effort?

Maybe or maybe not. It started way before that when they were trying to market crap like margarine. There were a number of reasons for this. There was a lot of processed industrial oil (the current seed oil shit) being produced as byproducts with no use, often considered inedible.

Oh, you might know a lot of these turned out to be incredibly unhealthy. They're now called "trans fats." You know, those fats that are actually really bad for you. Now, even the current version of margarine (inferior fake butter) has been reformulated not to have them.

The whole fats thing also was literally funded by the sugar industry, because despite the undeniable connection between sugars and obesity, they wanted to cast shadow on fats.

What's one of the major success stories in the anti-animal fats crusade? Crisco. This was basically a hydrogenated form of cottonseed oil, something previously just considered inedible. It was an industrial product. Lots of it was created. They wanted to sell it.

But why would anyone buy something as worthless and disgusting as Crisco? Well, they had to convince people stuff like lard was literal poison.

This is actually a coherent explanation of the timeline:

https://thecounter.org/how-crisco-toppled-lard-and-made-americans-believers-in-industrial-food/

So no, mockery of things like lard by nu-Disney films is not part of the propaganda, because it had already won back in 1930s and '40s, especially when we were actually transporting the more valuable animal fat products to our troops for obvious reasons. That was more of a knockoff effect.

This isn't some vast alien grey lizard conspiracy, just the combination of a bunch of separate interests independently trying to hawk their specific product by defaming the product currently occupying their market. In the case of Crisco, just as one example, trying to sell unappealing, nasty shit like cottonseed oil as somehow superior to things like lard, which were the prevailing product filling the market.

Conveniently, the domestic American market was also desperate for substitutes for things that were rationed and could be sold as at least almost as good. While we weren't like the poorfag Brits who still had some rationing literally into the '60s, and ended our own in 1947, it was also generally considered unpatriotic not to put up with some amount of hardship for the war effort.

So lard and butter turned into Crisco and margarine (the latter was already happening before WW II). It used to be prohibited in most states to dye margarine to make it look like butter (a protectionist move sponsored by dairy farmers). WW II more or less ratified margarine's invasion of the sphere previously occupied by butter.

tl;dr margarine is shit.