cross-posted from: https://lemmygrad.ml/post/3190048
I’ve been languishing in my comfort zone. Continuing to do so will have terrible effects for me. To quote Marx, I “[have] become a monster, a huge mass of flesh and fat, and [am] barely capable of walking any more.” Ever since the pandemic started I’ve become a terminally online antisocial weirdo who barely ever leaves my room, let alone the house.
Of course, in addition to the damage this does to my personal life, it also makes me non - potentially even counter - revolutionary. As someone who wants to be a communist instead of just some internet poisoned middle class dilettante, I don’t know how I can be expected to jeopardize the comfort of my parasitic labor aristocratic class position when I can’t even get out of my comfort zone enough to go outside, eat real food, and do even the barest minimum of light exercise.
There’s such a thing as a local veggie combo?
i want a local veggie combo!
Just posted a fatass list of them
Yep! Pretty much every culture has a base of a few veggies they use that define their food’s flavor, usually done with a specific technique. Examples
British veg: Onion, mushroom, cheese, rosemary fried in butter or lard
Celtic veg: Leek, Parsnip, Mushroom, Carrot, fried in butter or lard
French mirepoix; Diced Onion, Carrot, Celery, usually fried in butter
Italian sofrito: Diced Onion, Carrot, Celery, fennel if available fried in olive oil
Spanish sofrito: Diced Onion, bell peppers, tomato, fried in olive oil
Hispanic sofrito: Quartered Onions, whole jalapeno, whole tomato, and whole corn charred without any oil over an open flame.
Cajun holy “trinity:” Bell pepper, Celery, Onion, garlic fried in a thin, dark lard based roux
Creole holy “trinity”: Bell pepper, Celery, onion, okra fried in lard (no roux)
German Suppengrun: Carrot, Celery Roots, and Leeks
Chinese food base: Green onion, ginger, garlic cooked with any oil
Indian: Onion, ginger, garlic, chilis and garam masala fried in ghee
Haitian epis: Parsley, scallions, garlic, citrus juice and fish peppers
Moroccan Chermoula: Diced onion, parsley, cilantro, garlic
Polish Włoszczyzna: Leek, carrot, celery root, parsley
Czech trinity: Onions, carrot, leek, parsnip
I could keep digging fore more, but I’m sure that gives you a lot of new stuff to work with. If you can think of a culture, they have a few veggies they use as a culinary base. I know this is a very west-centric list, but unfortunately the cooking side of the internet is extremely western centric.
oh yum!