Chocolate
Think about it: anything that has raisins in it could have fit beans instead.
Oatmeal Raisin > Chocolate Chip.
But it’s better without the raisins…:
Nah…
If this were another race and another food this would be downvoted to shit
I concur with this, and also submit apples/grapes in chicken salad should be considered culinary abuse.
What’s wrong with grapes in chicken salad :p adds some crunch
It’s like “New Chicken Salad! Now with juicy blisters!”
Best case scenario it doesn’t make it worse, but it defo doesn’t make it any better.
In my opinion… On the internet…
Your cultural horizon must be very small if you think it is something specific to white people.
Yeah but white people = ick
Duh 🤪
Fucking love this template
To make it better.
One year my mom put chopped up apples in the stuffing. My siblings loved it and I hated it. Fruit does not belong in stuffing.
You can make a stuffing with fruit work, but you need a separate recipe than just tossing apple into it. It makes a more sweet and savory dish instead of a hardcore savory one.
I’ve had apple and chicken sausage and I could see it working, but I’d saute the apples with the seasoning and onions so it’s not just a big hunk of apple all by itself.
When I make a turkey I put an apple and an onion inside for flavor, along with cinnamon and some sage.
(And, yes, that is Alton Brown’s recipe.)
Pretty sure African food uses it, too.
Come to think of it, what culture doesn’t use them?
Never ate Chinese food with raisins
EDIT: probably didn’t eat enough
Theres a traditional bread (bun?) in Chinese called Mantou which can come in a lot of varieties, one being whole grain with raisins
One of my favorite Chinese desserts uses them: https://kitchenmisadventures.com/sachima
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True and I won’t apologise
I always think of white people as the ones complaining about raisins in food. So many delicious savory dishes with raisins from the Middle East or India provoke strong reactions from western pallets used to food that only does 1 thing, rather than combining multiple flavours.
Yeah, those are the cuisines I associate with raisins
I think white people just try to make their food as hot as possible and don’t pay any mind to other flavours
Yeah that’s strange, I always associated raisins in food as something ranging from Morocco to Bangladesh. Not the whitest countries ever.
Imho in general European food isn’t very keen on sweet and salty mixes. Except for the USA who does it all wrong smh.
We have a few potato and apple combinations in the Rhineland.
Also goose with quince or pear are present in french cuisine.
I think traditional European cooking has many similarities with south med/ near east cooking. Don’t lob us in with modern American randomness.
I’m not very familiar with German cooking though (if that’s what you meant by Rhineland) so if you got some tips and/or must tries please enlighten me :3
edit: I removed most of my message since it added nothing to the discussion.
Kartoffelpuffer (which can be described as potato pancake) with apple sauce.
Or Rhenish Sour Roast a beef roast with sweet and sour aromas. But an involved process.
If you’re feeling risky: Himmel un Ääd/ Sky and Earth . I have never eaten it myself (so far).
If you’re feeling risky: Himmel un Ääd/ Sky and Earth . I have never eaten it myself (so far).
Nothing risky about it, it all comes down to if you like the fried blood sausage. Try it, it’s awesome.
The one in the picture doesn’t look good though. Slices are too thin and it’s been in the pan too long.
You can find isolated examples from western cuisines (often rich people food) but mixing savoury and sweet is still an exception. You don’t get things like how palm sugar is used in so many savory staples from SE Asian. Applesauce or quince paste aren’t as ubiquitous in western food as chutney is in Indian.
I’ve also just met way more westerners who talk about salty/sweet mixes being gross. Raisins in rice, pineapple on pizza and fruit in salad are all things I’ve heard (mostly americans or australians) react strongly to.
I can not agree. As I said, potato and apple meet in half of my regional dishes. And those are farmer’s food, not rich.
Scandinavian and Alpine dishes love lingonberry sauce on dark meat or schnitzel.
I think the best way, is to not think of “western cuisine” as a thing that exists uniformly.
PS: obviously we cook differently than SE Asia, but red cabbage is sweet, carrots are sweet and caramelised onions are sweet. And they are really often used with savory dishes.
Lingonberry sauce on meat, ham on melon, apple in coleslaw… Apple sauce on hash browns! I think every cuisine has combinations like that, but the specific ingredients are location specific.
I was thinking “have these guys never had an empanada?”
Raisins inside empanadas should be a sin- I don’t like having a sweet surprise in what should be a mouthwatering savoury meal
Raisins in empanadas aren’t universal. Here in colombia they don’t usually include them.
I learned how to make empanadas so that I could make them without the raisins my mom would add.
Alright, bear with me here.
Back in the middle ages Europeans didn’t have access to sugarcane. Because of that, they never even thought to try to breed sugary beets and process those into sugar. The same was true for tree sap or any other possible source of sugar, because why the hell would it even occur to them if they’d never seen sugar?
If a person in the middle ages wanted to make something sweet, their choices were to add honey or to add fruit. Honey was expensive, and the vast majority of the population of Europe were peasants. Honey wasn’t something they’d have around all the time. While fruit was way easier to come by, it was only available seasonally. So how do you make a sweet cake in the middle of winter? Dried fruit!
So here’s the big kicker about putting raisins in shit: it’s been unnecessary for four goddamned centuries. There might be an occasional dish here or there that’s been made the same way since before sugar was available, but there’s no fucking excuse for it in like 95% of dishes. We live in an age where I - a regular dude who isn’t particularly wealthy - can go to the grocery store a mile away and find a dozen kinds of produce that were shipped from the other side of the planet where they’re in season. There hasn’t been an excuse to ruin perfectly innocent cookies with raisins for hundreds of years.
There hasn’t been an excuse to ruin perfectly innocent cookies with raisins for hundreds of years.
Counterpoint: The Great Depression
I’m betting there wasn’t a big price difference between granulated sugar and raisins back then.
I once stood and watch a workmate pour boiling water into a bowl of stuffing mix, stirred it, and then just ate it wet.
I don’t think it ever occurred to him that you’re supposed to cook it…
That’s basically the instructions to make it minus the butter.
