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[Frumple]

Honestly I think half the reason Americans don't like veg is the Southern style of preparation, namely "boil it all until it's mush". You can really see our Scottish roots there.

The other half, of course, is that we've got multiple generations of people conditioned to like food that's packed with absurd amounts of salt and artificial sweeteners + an abnormal perception of what healthy portioning of meat is relative to other components of a meal.

Hey now, there's southern style prep that ends up with non-mushy vegetables. Also plenty of stuff that's fairly slim on the meat to other junk ratio.

... the absurd amount of salt et al totally is a thing, though. It's something of a sumbitch to get through to someone raised on that kind of food to get them to understand you're not necessarily cutting down on salt much if all you're doing is no longer adding extra. Also even when the relative proportions are fairly in line the total tends to be up there. I think I blame the puritans for that one, really. Easier to eat smaller meals when you're more able to stop working to eat.

[Draignean]

People don't just eat their cabbage raw?

We don't eat our cabbage at all.

Roasted cabbage begs to differ. Shit's delicious.

Honestly I think half the reason Americans don't like veg is the Southern style of preparation, namely "boil it all until it's mush". You can really see our Scottish roots there.

The other half, of course, is that we've got multiple generations of people conditioned to like food that's packed with absurd amounts of salt and artificial sweeteners + an abnormal perception of what healthy portioning of meat is relative to other components of a meal.

Yeah. Sorry, but I have only recently come aware of the wealth of other ways to prepare cabbage, and all of my prior experience is "Ah, that cheap filler in salads" and "Ah, the tasteless off-green mush".

I had dragonfruit today. It was odd. My initial reaction was: "So that's what kiwis would taste like if they were utterly meh." Then, about ten minutes later, I really wanted another bite. Ended up eating about half the thing. So, a solid B?

[Dunamisdeos]

You don't understand how bad it is in "Southern" cooking.

My mother in law is quite the good Southern-style cook. She also cooks Filet Mignon in a crock pot.

[MetalSlimeHunt]

Only cabbage I've ever eaten was kimchi. It wasn't horrible, but I wouldn't repeat it.

My preferred greens are spinach, turnip greens, or boiled kale.

[Lord Shonus]

Trying to plan a trip to Chicago at the end of next month. The plan is to take AMTRAK out there, get a motel outside town but still on the city's train system - this should allow a cheaper room rate and avoid the long, long drive. Trying to make sense of this train system map is confusing as hell since I know nothing of the city.

[Helgoland]

Only cabbage I've ever eaten was kimchi. It wasn't horrible, but I wouldn't repeat it.

My preferred greens are spinach, turnip greens, or boiled kale.

... you do realize that kale is a type of cabbage, right?

[MetalSlimeHunt]

Only cabbage I've ever eaten was kimchi. It wasn't horrible, but I wouldn't repeat it.

My preferred greens are spinach, turnip greens, or boiled kale.

... you do realize that kale is a type of cabbage, right?

Neat. I generally only think of cabbage as headed cabbage.

[Helgoland]

That reminds me, I actually wrote an article about the history cabbage for my university's student newspaper. Pretty interesting stuff, and an enjoyable read to boot, if I may flatter myself. The latter was made easier of course by the fact that it was essentially one big joke about an elder statesman that had just died. But still.

[Teneb]

I think I just retched a little. Deep frying in general just feels so... greasy and horrible.

Dude... ain't you ever had a chimichanga?! Rectify that ASAP!

For that matter, have you ever had, uh, fries/chips, onion rings, or chips/crisps before? 

You should probably give those a try before writing off fried foods entirely...

Deep fried stuff makes me nauseous and I greatly dislike the taste. I also have no clue what a "chimichanga" is. Because, turns out, not living in the anglosphere means different foods are the norms while those you consider ubiquitous to be quite rare.

... ok, so it's a burrito. I have never seen a live burrito. Or a taco. Because, as I said, certain types of food (such as mexican) are super rare here.

[Akura]

I can't help but think we've had this conversation before.

Either that or déjà vu is one of the most irritating things that exists.

[Truean]

Please do not quote:
Ultimately, this job's locals don't like me; head office does (they know I'm useful). So now I'm drawing up plans to restructure large intricate portions of the organization. They have to be both comprehensive and executively summarized..... Did I mention tons of regulations/laws, etc, because that.... Also facing lots of resistance on several levels just for doing my job/following supervisor's orders, and people trying to get me fired/working at cross purposes to my supervisor. Nobody likes the person charged with cleaning junk up sometimes.... Meh.

Damn.

It's entirely possible that this won't end great for me, because of petty office politics that are beyond my control. Only boss can fire me, and he says I'm doing good. Need to convince boss' presently unknown successor I'm more than worth keeping. Also I'm in constant pain, and still pulling things off as well as can be expected given the level of resistance against me. Need to schedule Dr.'s appointment for second opinion. My position is a mandated one (by regulation), I haven't thrown anyone under the bus, I'm quiet and just try to get people to do things that will cover their area (self preservation). They could do MUCH, much, worse than me. You'd think that'd win some people over? Who knows?

Please do not quote:

[Mathel]

Still on topic of foods:

Why call sugars "carbohydrates"? Both "sugars" and "sacharids" means the same thing, so why is there a second english for them? ("Saccharids" is actually latin.)

[wierd]

Not sure, but saccharide is actually derived from greek [σάκχαρον (sákkharon)], not latin.

It does not seem to bear out, but I vaguely remember that saccharides are presumed to have free hydroxyl groups, which is why they taste sweet--- and why complex carbohydrates (cellulose, for instance) does not taste sweet at all, while synthetic saccharides, like sodium saccharine, taste hundreds of times sweeter than sucrose.  That the hydroxyl groups are responsible for the sweetness response bears out-- but the requirement for that group to present to be considered a saccharide does not.

[Tack]

Literally the first person at my local store to return a package from Amazon, and I live in a state capital.

Cost me a cool $50 as well which is great.

I don’t suppose anyone knows a way to convert appliances from 110V to 240V using RadioShack equipment?

[Rose]

You can buy converters.

What appliance is it? If it's a thing with motors in it, they're likely not able to be converted.