savourtardis @savourtardis@qoto.org

I’m doing… significantly less well with understanding Danish hellofresh, although it’s not too hard to navigate. I feel like part of how I can guess a lot of this vocab is somehow Ikea.

Their recipes feel more like the normal range of variation but fyi I apparently got three 404 pages trying to follow recipe links…

No idea what pulled beans are unless it’s double false friend?? hmm search results suggests it’s probably somewhere between fake meat and like… soy curls.

Hello Fresh Luxembourg is just… interesting.

More interesting things from their week of Nov 26:

Sweet and sour tofu wraps that I initially thought did some sort of ah… marine (fishy?) thing with the tofu since “tofu mariné”. More actually intriguing now than confusing.

vegetarian lomo saltado. with a portabello mushroom. (I wouldn’t eat this myself because I can’t stand big pieces of mushroom)

Vegetarian meatballs with mango ketchup but which I don’t understand the composition of, perhaps partly because I can’t seem to find any instructions for the half kilo of mushrooms in the ingredients

And … yes. There is smoked ketchup. in a pasta dish. The intro to the recipe makes said ketchup seem like a specialty product.

I’m weird about ketchup in the sense that there are many places I feel it doesn’t belong, and I have very little room to speak authoritatively about pasta sauce anyway considering I did grow up eating modern HFCS containing Chef Boyardee products from time to time (and I’m from an area that likes to combine thoroughly cooked pasta with the local types of chili) but…

I will still say that that’s an interesting choice.

Of course… on the other hand, to my understanding ketchup (albeit frequently the banana variety) is an addition to Filipino spaghetti sauce. Which I haven’t had yet but I don’t actually want to knock it till I try it.

And the more I think about it, while smoked ketchup is hard to wrap my brain around (both how is it made and exactly what it would taste like), the more I look at this recipe for mozzarella and pecorino gratineed shells with middle eastern spices and smoked ketchup the more it sounds potentially good…

well. particularly on qoto. With that character limit at or around 2¹⁶…

I looked through my birdsite archive after downloading it recently and I used to tweet kind of at myself; my impression at least from the past was that until you attracted followers, unless you used hashtags or attracted algorithmic promotion, you didn’t necessarily have much audience.

This feels much less likely on Mastodon due to the Local feed unless you’re hosting your own instance. Although I guess you could avoid attracting/allowing followers and post either unlisted or followers only. Not sure why you’d do that but I think you could ¯⁠\⁠⁠(⁠ツ⁠)⁠⁠/⁠¯. I do like to amuse myself with whimsy. Sort of like that Lewis Carroll quote that came up earlier…

To me they seem more like a weird bastardized version of like crepes cannelloni maybe? but I suppose being French speakers, that might cut close to a more sacred breadstuff in Luxembourg or possibly lack the …cachet of (pseudo-)Mexican food?

I feel like I’m doing my own version of a @Foone thread, although it’s about food and language instead.

And less broken up thanks to the generous Mastodon character limits.

I do not think they are actually enchiladas!

In the sense that (to my understanding as someone with no cultural connection to Latin America) enchiladas are, arguably, part of a culinary family also including entomatadas, enfrijoladas, enmoladas—they are, vitally, covered in a relevant sauce. Enchilada sauce has chiles!

(I have had enfrijoladas and at least a very rudimentary enmolada and would recommend. But I do think corn tortillas are superior in these applications)

These enchiladas à l’italienne are… not sauced!

Despite the bafflingly suggestive to me instruction “Nappez les tortillas de sauce” when I couldn’t find a sauce in the instructions, in this case A. the sauce in question is the filling. and B. machine translation renders this, in agreement with the picture, “Top the tortillas with sauce”, and the next instruction is “fold them”.

(granted in some contexts a chunky meat vegetable mixture bound in tomato qualifies as a sauce, but it’s not covering them, or probably even the right consistency to do so)

Also, I have no idea what passes for Italian vegetable mix in Luxembourg (aside from celery due to its being an allergen) but unless that or more probably the chicken sausage or Sicilian spice blend contain peppers, they contain no chile.

glad to find out I do in fact know enough Spanish and German to read recipes! occasional words I don’t know and i do not actually know measurement vocab but those are easy to look up. Though pictures do help.

Other languages, well…
HF Luxembourg (for the heck of it) is in French. It’s not going terribly but I was already excited and let down by the false friend “légumes”, and …I think smoked ketchup has come up?!

…you can get italian enchiladas as a meal kit in Luxembourg.

I went from looking up the Top Level Domain name for Mexico (although it wasn’t useful in context) to the German word for fruit juice concentrate/syrup including agave syrup (I wanted to check my parsing/see how general the word was)

that word …is Dicksaft, and I am sure that is amusing to a number of English speakers.