Join the Fun!

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Only edible items should be plated. Garnishes should be edible, Hate it when I see rocks and sticks on a plate. Fight Me.

inter-dimensional , Alpha Report

Final score:

660points

POST

Vicky Z 2 years ago (edited)

This should be standard everywhere if the restaurants don't want to deal with lawsuits (edit: there are laws in many countries about this thing so yes the lawsuit is logical 🙄)

138points

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Being poor isn’t a culinary crime. It takes talent to make cheap food taste as good as my mom did.

urbancowgirl42 , Eugene Kim Report

Final score:

660points

POST

Vicky Z 2 years ago

Also cheap restaurants are much better than those gourmet pretentious restaurants that serve you one meatball and charge you a fortune! I'm wondering who decided that this would be a great experience for anyone

233points

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Life is too short to not use butter.

jasontronic , Quinn Dombrowski Report

Final score:

654points

POST

R Carson 2 years ago

Agree!

133points

HeinrichLK , Toukou Sousui 淙穂鶫箜 Report

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Putting gold leaf on food is f**king stupid.

Final score:

646points

POST

Robert T 2 years ago

Never tried it, but I'm guessing it is still gold when it comes out the other end, so if you are a bit windy after eating, you may end up with golden glitter knickers!

367points

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered COOKING AND BAKING ARE DIFFERENT.

moanahere , CopperCatStudios Report

Final score:

640points

POST

Samantha Lomb 2 years ago

Cooking allows you to experiment and be imprecise. Baking requires precision

266points

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered A burger should fit in your mouth and shouldn’t require a stick to hold it together or cutlery to eat it.

Jimboberelli , Jorge Michel Report

Final score:

609points

POST

Libstak 2 years ago

Yep

79points

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered If you think it's enough garlic, it's probably not enough garlic.

poisonpurple , Mike Mozart Report

Final score:

606points

POST

Vicky Z 2 years ago

There's never enough garlic

257points

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Being snobby about food to the point where you're hindering someone else's enjoyment is not a positive personality trait.

swordcowboy , Maxim B. Report

Final score:

600points

POST

El muerto 2 years ago

being a dismissive snobb is not a good personality trait, in every area of life.

221points

#10

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered if you are writing a recipe, write a recipe. Not an autobiography

lickety_split_69 , The Marmot Report

Final score:

588points

POST

greenbean 2 years ago (edited)

It's about some weird copyright laws in some countries. Very annoying, most people probably skip the 'biography' part, so apart from the copyright purpose this was wasted time. Ps. yesterday when looking for lasagne recipe I had to skip over world history of lasagne, a personal history of lasagne and author's philosophical exasperations - on lasagne, of course...

150points

#11

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Homemade chili is almost always better the next day.

burritokiller1971 , Moxieg Report

Final score:

560points

POST

Francesca Annoni 2 years ago

And lasagne...and tiramisù.. the next day they are always better...

177points

#12

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Grilling on charcoal taste way better than propane, Hank Hill is an idiot

Cuss-Mustard , Ben Stanfield Report

Final score:

504points

POST

Pisco 2 years ago

Its ten times better but it also takes ten times more time and effort. I miss the smoke taste but now whenever I want to grill I just need to push a button.

99points

#13

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered That cheap bag of frozen peas and diced carrots you get at the grocery store is an outstandingly versatile source of nutrition. And tasty too.

UncleIrohsPimpHand , Joel Kramer Report

Final score:

467points

POST

Samantha Lomb 2 years ago

Also work great as icepacks

229points

#14

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Cereal first and then milk

myAOLsn , Shiloh tillemann-d**k Report

Final score:

461points

POST

Mad Dragon 2 years ago (edited)

My daughter puts the milk in first, then the cereal. She says it keeps the cereal from getting soggy while she eats it. Or she may just be a monster. 🤷‍♀️

161points

#15

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered This is actually something I'm willing to pass on

YOU DON'T NEED TO WASH YOUR GOD DAMN MEAT!

If you cook it right, you kill all the bacteria you're "washing". All you're doing is spreading the germs all over your kitchen sink.

FritztheChef , Andy Melton Report

Final score:

449points

POST

Robert T 2 years ago

This is particularly true of whole chicken - do not be tempted to wash it out.

153points

SneakiestSquidAlive , stu_spivack Report

#16

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Pasta water must be salted

Final score:

445points

POST

Vicky Z 2 years ago

Honestly i don't know how people eat them without salt! If i ever have heart pressure problem i think i will just die cause i can't

74points

andre3kthegiant , Ann Larie Valentine Report

#17

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered DON’T WEAR YOUR APRON INTO THE BATHROOM.

Final score:

437points

POST

Vicky Z 2 years ago

Who does that and why?

138points

#18

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered We need to make burgers wider not taller

John_Lives , Tnarik Innael Report

Final score:

433points

POST

That nerd Zoe 2 years ago

This

81points

#19

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered That fondant is Play doh with sugar.

Argyleskin , bittle Report

Final score:

432points

POST

Pisco 2 years ago

And not tasty at all :(

231points

#20

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered The most expensive food isn't always the "best" food. No, I'm not impressed by a $200 slice of pizza with it's price driven up with truffle and gold flake.

Bonus: cereal or crushed Oreos on a donut isn't revolutionary.

RenzoGee , Jeena Paradies Report

Final score:

414points

POST

Vicky Z 2 years ago

I'll say it again: who decided that a ridiculously small amount of food that will not be enough for anyone while being overpriced would be a good deal? Who and why?? Show up and apologize!!!

157points

#21

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered A quality knife can replace 90% of your kitchen gadgets

xCp3 , Lisa Report

Final score:

384points

POST

Blue Purple 2 years ago

not my waffle iron u cant

221points

#22

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Worcestershire sauce can work magic.

dberis , Edsel Little Report

Final score:

361points

POST

Nikki Sevven 2 years ago

So can fish sauce. Amazing how something that smells so vile can enhance so many flavors.

193points

#23

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered If it tastes good it tastes good

Danielwols , Lori L. Stalteri Report

Final score:

359points

POST

Bunzilla 2 years ago

My cat LOVES whipped cream! She comes running when she hears the beaters, haha. Even though it isn't always whipped cream. She always looks personally offended when it isn't.

14points

Commercial_Suit_9440 , stu_spivack Report

#24

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered We need to stop letting people put raisins where they don't belong.... It's getting out of hand.

Final score:

359points

POST

Robert T 2 years ago

Are you speaking as a chef or an A&E nurse?

296points

#25

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered I like dipping my sushi rolls and sashimi in a soy sauce and wasabi mixture and I don’t care if it goes against proper sushi etiquette. It tastes good.

scrodytheroadie , Bernt Rostad Report

Final score:

341points

POST

Kona Pake 2 years ago

You can eat it with chopsticks or your fingers.

96points

#26

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered instant ramen is delicious

TiredSkylar , David Pursehouse Report

Final score:

339points

POST

Troux 2 years ago

I implore all of you to hold your judgement on ramen until you try a few of the brands only found in Asian grocery stores - it's next-level quality compared to what we commonly see in the west.

191points

#27

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered All food is fusion. No dish is above adoption or adaptation.

jackatman , Guilhem Vellut Report

Final score:

316points

POST

Ozacoter 2 years ago (edited)

Yes but if you are publishing the recipe admit that its not the original one. I am sick of "traditional spanish" recipes that would make my grandma cry

116points

#28

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered I don't want to hear that you're bad at cooking if you don't follow a recipe or measure your ingredients. You can get so far by just reading and actually do it what it says.

beckisnotmyname , Jenny Cestnik Report

Final score:

290points

POST

Robert T 2 years ago

There are some people who can burn boiled potatoes. There was a BP thread on cooking disasters and there were several of them.

86points

Dutch Swimmer Goes Viral For Super Revealing Trunks During 2024 Olympics: “Is This Legal?”

See Also on Bored Panda

Thrill-Seeking Diver Jumps Down Extreme Waterslide, Ignoring The Strict Ban For Women

#29

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered There’s no such thing as a “dry” brine. By definition, brines are liquid based. A salt-based dry rub is a cure. Brines are also a type of cure, but they are liquid based. All brines are cures, but not all cures are brines.

wzl46 , Warren Layton Report

Final score:

276points

POST

Robert T 2 years ago

Dry cure and wet cure.

56points

ArachnesChallenge , Günter Hentschel Report

#30

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered I live in the Midwest, I love the Midwest but just because you call something a salad does not mean it is healthy and an acceptable side dish to your main course. Snicker-marshmallow-mayo-whatever is not salad.

Final score:

275points

POST

Vicky Z 2 years ago

Apple crumble pie is a fruit salad with crouton and change my mind😅😅😅😅😅

136points

#31

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Peanut butter is a fantastic savoury ingredient with a shockingly enormous range of applications.

BigmanCee93 , Heather Report

Final score:

259points

POST

Sarah 2 years ago

I melt a little peanut butter mixed with a tiny bit of soy sauce and add it to stir fry. LOVE IT! Especially if you have chicken in the stir fry too.

111points

doublestitch , Marco Verch Professional Photographer Report

#32

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered The moment something gets hyped as a superfood, I'm out.

To clarify, "superfood" is a buzzword that cues bulls**t incoming and rising prices. The author loses all credibility. It's the point where I stop reading and close the window. Might look up the stats for the food afterward from an actual resource such as a university's nutrition summary.

Final score:

253points

POST

Ozacoter 2 years ago

I am looking at you, chia...

105points

Woman Put A Water Fountain With A Camera In Her Yard, Here Are 24 Photos Of Regular Visitors (New Pics)

See Also on Bored Panda

“Ma’am I Live Here”: Woman Refuses To Back Out Of Driveway, Learns A Lesson The Hard Way

#33

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Season your tomatoes, especially for sandwiches.

shaddowkhan , Jinx McCombs Report

Final score:

251points

POST

Monica Rogers 2 years ago

Unless they're grown in your yard. Then eat them like an apple. Tomatoes you grow yourself are 1000 times better and don't need anything.

21points

#34

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Baked donuts are not donuts. Donuts must be fried. Baked donuts are just small cakes, which are delicious but NOT DONUTS

to clarify the exact type of donut imposter I am raging against

pineapple_cyclone , Miia Sample Report

Final score:

233points

POST

Kona Pake 2 years ago

A donut has a hole, I see a malasada.

58points

#35

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Learning how to cut an onion is the first lesson in the cooking world

lemursteamer , Aaron Goodwin Report

Final score:

225points

POST

Samantha Lomb 2 years ago

I can't. My eyes actually swell shut. I can't see after the first couple of slices

68points

#36

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Often doing things “the right way” or “from scratch” just isn’t worth it. There are plenty of shortcuts that give you 90% of the result with 50% of the effort. I’ll take those shortcuts just about every time.

Annhl8rX , Joe Hall Report

Final score:

215points

POST

Robert T 2 years ago

You can make pastry from scratch, or you can buy it frozen in a packet. Apart from being able to say "I made it myself", nobody at home is going to know, and you just saved yourself a hour's work. ;-)

104points

#37

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Use salt dammit

Inner-Possible5533 , cyclonebill Report

Final score:

208points

POST

F. H. 2 years ago

No. Use less salt. Most people just put too much in because they don't season any other way.

101points

50 Of The Most Incredible Shots That Were Submitted To The Comedy Wildlife Photography Awards

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French Diver’s “Jewels” In Tight Swimming Trunks Become Talk Of The Town At Olympics

#38

People who hate cooking with stainless steel don’t know how to cook with stainless steel.

3Me20 Report

Final score:

182points

POST

greenbean 2 years ago

So what? Everyone cooks the way it's easier to them.

73points

#39

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered MSG is amazing

Snatch_Liquor , bossco Report

Final score:

174points

POST

Pisco 2 years ago

The hate for msg is just based on anti asian racism. A doctor invented the idea that it produced headaches with 0 proof whatsoever. This was used as an excuse to attack asian restaurants while many other "western" products have msg. It is been proven since then that what he claimed was a lie.

178points

#40

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered If you can't drink it through a straw it's not a milkshake.

Recdrumz , allan brown Report

Final score:

156points

POST

Vicky Z 2 years ago

Or you are using the wrong straw😏

116points

optionalcranberry , Michael Berch Report

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#41

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Beef Wellington is a fancy Hot Pocket

Final score:

33points

POST

Rhonda Letwin 2 years ago

Nope..

29points

#42

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered You scrape it off the chopping board with the BACK SIDE OF THE KNIFE. The back side!

The opposing arguments I've seen below are 1) You can always sharpen your knives (which is true, and everyone should) 2) Use a bench/pastry scraper. 3) That you should never have your knife's sharp edge facing you for safety reasons.

For 1) Yes you can, and should, sharpen your knives. But also, I don't see that as an invitation to intentionally dull them.

And for those who don't sharpen, the reason we say this: A sharper knife reduces the risk of the blade slipping or rolling off something rather than cutting it. It's one of the bigger risks of cutting yourself in the kitchen. Dull knives responsible for more cuts than sharp ones, imo.

2) Yes. Scrapers are great tools. The hill I'm dying on here is, more accurately, "don't use the sharp side" rather than "The best choice is the backside". Scrapers are great tools, but not everyone has them. Everyone cutting with a knife, has a knife. And if you're not going to be switching tools, you should use the back side of the knife.

3) Avoiding a sharp edge facing you is a very logical sentiment for professional chefs or people cooking in a busy environment. If they're bumped while holding it, they don't want to be cut by the sharp edge of the knife facing them. And the previously mentioned downsides: Chefs don't need to worry about the maintenance of the knife if it belongs to the restaurant and/or if they have other employees to sharpen them. And if you won't be eating the food you're preparing, you probably don't mind so much if you scrape little fibers of plastic or wood into the food. Unsuspecting patrons don't see what's happening in the kitchen, after all, so they don't know which side of the knife you're using. So in this sense, I see the argument as "it's faster and it's safer to me". Perfectly logical. I understand the argument. But the reason this is a culinary hill I'm willing to die on is that I don't see it as the personal risk it's being made out to be, and the benefits massively outweigh that non-risk.

If the chopping board is small enough to lift, you can scrape directly into the pot or pan at an angle. The chopping board will be in the non-dominant hand (or... non-knife hand) diagonally to the side of the pot/pan. You rotate your wrist to turn the sharp side of the blade away from you (I'm right handed, so that's clockwise). In this way, the blade will be perpendicular to the chopping board and the sharp side of the blade will be facing away from you (basically in the direction you're facing). In this way, I don't see it as a risk.

If the cutting board is flat on a counter, it sort of doesn't make a difference. I can't recall ever accidentally coming in contact with the dull edge of the knife before. So if I flipped the knife, why should the blade? I it falls on the ground, it sort of doesn't matter which direction the knife was facing. Just avoid it (never attempt to catch a falling knife. Another culinary hill I think we all will die on).

So to that end, chefs of the world, I do see your point about why there is personal benefit and no real downside to you if you use the sharp side. But I'm no professional chef, and hence why it's a culinary hill I will die on! I'll reduce the wear on my knives, and I'll prevent myself and my loved ones from eating plastic or wood/bamboo fibers. I don't see a significant risk of rotating wrist to scrape or scoop from the chopping board. No more of a risk than simply using a knife in the first place, anyway. This is my hill!! Use the backside of the knife! :)

KatoRyx , Alex Shultz Report

Final score:

19points

POST

Evi Grimes 2 years ago

By the gods... Tldr, the first sentence was plenty.

105points

Woman Moves Out Of Parents' Home After They Asked Her To Give Her Space To Brother, They Freak Out

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#43

3x the herbs called for in any recipe

austexgringo Report

Final score:

-39points

POST

Nikki Sevven 2 years ago

No. This is hugely dependent on which herb and how much is called for in the recipe.

76points

Some time ago, Robertas used to spend his days watching how deep the imprint in his chair will become as he wrote for Bored Panda. Wrote about pretty much everything under and beyond the sun. Not anymore, though. He's now probably playing Gwent or hosting Dungeons and Dragons adventures for those with an inclination for chaos.

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Saulė is a photo editor at Bored Panda with bachelor's degree in Multimedia and Computer Design. The thing that relaxes her the best is going into YouTube rabbit hole. In her free time she loves painting, embroidering and taking walks in nature.

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What do you think ?

POST

Jaaawn 2 years ago (edited)

Here's one of mine- making exotic and foreign dishes is NOT cultural appropriation- everyone should be free to make whatever food they wish as no recipes should belong to any one race/group. Culinary gatekeeping needs to end. Allow your tastebuds to embark on a global trip via your kitchen, guilt-free!

91points

mongo 2 years ago

Cultural gatekeeping needs to stop.

76points

Ozacoter 2 years ago

Indeed. Cultures have always enriched from sharing with each other. There is barely any culture that has developed on their own (except maybe a few isolated tribes). One thing is to be disrespectful but the odea of "cultural apropiation" is most of the time used just to attack people percieved as white for anything they do. For example Japanese people often come to spain, buy sevillana dresses and dance flamenco, aparently it is quite popular. And thats great. Why is it bad if a spanish person then buys a kimono and learns how to make sushi?

19points

ZAPanda 2 years ago (edited)

In Africa if white folks get dreads or cornrows or wear shweshwe we super love it and get excited. So no, that wank about cultural appropriation is just virtue signalling from college kids in america/canada/uk. Speaking as an actual african communist, we do not give a f**k. We welcome you to become african, we all came from africa. All that matters is that you want to be here. https://www.timeslive.co.za/sunday-times/lifestyle/fashion-and-beauty/2019-01-16-shweshwe-the-fabric-of-sas-turbulent-history/

19points

Josy Bannon 2 years ago

Getting to know a culture through its food is a beautiful way and mostly appreciated a lot by the natives who are proud of it. Culinary gatekeeping is really stupid and I doubt it comes from the people of the certain culture itself.

15points

Bunzilla 2 years ago

Italy would never have had pasta if it wasn't for Asia (China?). Everything comes from somewhere. Food would be pretty boring if it wasn't for people experimenting and creating new things!

12points

CP 2 years ago

Imitation is the sincerest form of flattery. Cultures should be proud other cultures adopt their best traits and if that is food then so be it.

6points

Joshua Williams 2 years ago

Cultural appropriation is ok, too. Stop caring what other people think and do.

2points

Dim T 2 years ago

.... Thats not what cultural appropriation is. Cultural appropriation is when let's say a restaurant chain claims they invented a dish that's actually a dish from a different culture. Thats cultural apropation. Appropriate literally means to take without permission. What exactly would you be taking if you cook a food at your home?

1point

MaggieWest 2 years ago

Where do you all live that you can't cook whatever you want without being accused of cultural appropriation?!

1point

A Jones 2 years ago (edited)

Hear hear! Peeps across the globe create restaurants to share their foods and the love for their foods. So what's wrong with that???

1point

Unumfromi Sharon Bagu 2 years ago

You know....I had this exact thought this morning...

0points

Joyce Blodgett 2 years ago

Hmm. I've never heard of "culinary gatekeeping" in my tiny world. Guess ignorance truly IS "bliss" at times. I cook whatever I want whenever I want without concern which region of the world though of it "first."

0points

Lynn Stultz 2 years ago

WELL SAID!!

0points

Neil Austin 2 years ago

Nobody rational cares what food you eat or make. If you're opening a restaurant that competes with someone making their own cuisine to support their family, that's an issue.

0points

Stephanie Ventura-Montalvo 2 years ago

Between my intolerance and allergies, I eat what I can. People against "appropriation"of food can eat the way I have to, without trying to" appropriate" and see how fast they change their minds.

0points

Summer Mason 2 years ago

F**k yes. I'm sick of feeling obligated to make some other cultures cuisine in my very tiny kitchen and very limited grocery store. It's not fare. Do i want you to feel fit in. Yes. Do I need to bend over backwards to make sure you do. No. Period.

0points

Leo Domitrix 2 years ago

This! Thank you! I get so upset when people insist I can't eat XYZ. OK, then they can't eat "white people food". (And half the "white people food" is from the Americas anyway: peppers, vanilla, cacao, tomatoes, potatoes.... Seriously, just enjoy the darned food!)

0points

Kusotare 2 years ago

Eat foods that are in season where you live to the greatest extent you can. It's cheaper, better tasting, and better for the environment.

51points

Josy Bannon 2 years ago

Agree.

10points

Ron mayle 2 years ago

Also. Buying in bulk is not a bad thing. Buying heat and eat food is not bad and investing in a vacuum sealer will pay for itself over and over again

26points

Summer Mason 2 years ago

Freezer bags are my favorite. Idgaf

7points

Load More Comments

POST

Jaaawn 2 years ago (edited)

91points

mongo 2 years ago

Cultural gatekeeping needs to stop.

76points

Ozacoter 2 years ago

19points

ZAPanda 2 years ago (edited)

19points

Josy Bannon 2 years ago

15points

Bunzilla 2 years ago

Italy would never have had pasta if it wasn't for Asia (China?). Everything comes from somewhere. Food would be pretty boring if it wasn't for people experimenting and creating new things!

12points

CP 2 years ago

Imitation is the sincerest form of flattery. Cultures should be proud other cultures adopt their best traits and if that is food then so be it.

6points

Joshua Williams 2 years ago

Cultural appropriation is ok, too. Stop caring what other people think and do.

2points

Dim T 2 years ago

1point

MaggieWest 2 years ago

Where do you all live that you can't cook whatever you want without being accused of cultural appropriation?!

1point

A Jones 2 years ago (edited)

Hear hear! Peeps across the globe create restaurants to share their foods and the love for their foods. So what's wrong with that???

1point

Unumfromi Sharon Bagu 2 years ago

You know....I had this exact thought this morning...

0points

Joyce Blodgett 2 years ago

0points

Lynn Stultz 2 years ago

WELL SAID!!

0points

Neil Austin 2 years ago

Nobody rational cares what food you eat or make. If you're opening a restaurant that competes with someone making their own cuisine to support their family, that's an issue.

0points

Stephanie Ventura-Montalvo 2 years ago

Between my intolerance and allergies, I eat what I can. People against "appropriation"of food can eat the way I have to, without trying to" appropriate" and see how fast they change their minds.

0points

Summer Mason 2 years ago

0points

Leo Domitrix 2 years ago

0points

Kusotare 2 years ago

Eat foods that are in season where you live to the greatest extent you can. It's cheaper, better tasting, and better for the environment.

51points

Josy Bannon 2 years ago

Agree.

10points