white people are useless at cooking

white people are useless at cooking

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whites bullshyt

United States

#1 Oct 1, 2013
white people cant cook for sh*t and the food that white s cook taste like sh*t tell me what you think
Deport 3rd world ethnics

Geebung, Australia

#2 Oct 2, 2013
Don't worry m8 you can always eat some insect flour like your kin in the 3rd world will be.
http://youtu.be/eZ_Dtwj-jRM
Collabo

Athens, GA

#3 Oct 2, 2013
Most of the time, white folk don't put seasoning on their food.They like to eat plain.5878
Patriot

Mexico

#4 Oct 2, 2013
I have seen quite a few black cooks both male and female that were excellent cooks. But that being said its only fair to include the fact that they were in the 10-20% of the overall Afrikan population that works. And they were all in my generation or the Greatest Generation. I do not find many younger Afrikans that are interested in work or family values and morality. Im also glad that my mother and grandmother taught me to cook. Im quite sure the pickings will be getting slim waiting on present day Afrikans to actually work!
In other words you present daty hip/hop rap drug culture bums are too fkn worthless to fry a potato or boil an egg!

Level 3

Since: Jan 13

Location hidden

#5 Oct 2, 2013
whites bullshyt wrote:
white people cant cook for sh*t and the food that white s cook taste like sh*t tell me what you think
Why cook when they can eat their own feces any time they want?

Level 2

Since: Sep 13

Location hidden

#6 Oct 2, 2013
Melody88 wrote:
<quoted text>
Why cook when they can eat their own feces any time they want?
http://www.youtube.com/watch?v =bRSPRAYxzTsXX
Oh hell..........

Level 1

Since: Oct 13

Location hidden

#8 Oct 2, 2013
I'm a damn good cook, I can throw down way better then most of them dark skinned down home sistas.
Broadway

Tempe, AZ

#9 Oct 2, 2013
Paula Deen. Now what?
whites bullshyt

United States

#11 Oct 2, 2013
there are alot of white people that can cook but its pretty rare maybe its because white people eat out all the time at the end of the day blacks and non whites are the best cooks in the world

Ish Tov
Level 3

Since: Sep 13

Location hidden

#12 Oct 2, 2013
Y'all seem to be speaking only of white Yanks. But you're forgetting about the white Italians and white French and so on...

Also...ever eaten Greek food? Armenian?

Then even among white Yanks, culturally deprived though they be, there have been some good culinary developments.

Cornbread and pinto beans in Appalachia... yep.

The California salad which could have sunflower seeds, avocado, or who knows what, as long as its fresh and organic.

Thanksgiving dinner.

Yanks did lack a knowledge of herbs. Fortunately Julia Childe and other French influences, plus Mexican influence, have changed that some.

But the real food problem is in the fast-food industrial pre-processed ready-fix slop being pushed on people by our common enemy, corporate power, those who control this society, mold its culture, and own our asses.

Wake up.
whites bullshyt

United States

#13 Oct 2, 2013
like i said white americans and white australians are hard working people i know but when it comes to food well i dont know but most whites just dont want to cook a beautiful nice dinner i mean putting the time and effort in to a great meal other reason i think is because white people think someone else should cook for them i think that was their downfall in the end
Say what

Mount Orab, OH

#14 Oct 2, 2013
"What qualifies as truly American cuisine? In this first installment of a four-part series, Eat Me Daily’s Kathleen Willcox explores the question through the prism of Appalachia and its intrinsically delightful, regional cooking style. With recipes!

From the American Revolution onward, food wonks have been doing battle over the definition (and very existence) of authentically American cookery. James Beard himself wasn’t even positive if there was such a thing as American cuisine, saying that “I think we have good food and we don’t need to label it. We have one important thing that grew up in this country and that is the definition of regional cooking … we have a breadth of view and understanding.”

Beard was onto something. Among other things, the sheer size, immigration and settling patterns of the United States has snookered any attempt to document, define and dispatch, a la Careme and Escoffier in France, a systematic distillation of our sprawling, disparate nation’s various food traditions into one neat package. Instead, we’re left with a wealth of delightful regional cuisines to celebrate and fight over, all of which are developed and perpetuated by the tried-and-true methods of word of mouth and recipe swaps. The food of Appalachia is perhaps the truest example of this hyperlocal, community-driven cuisine.

The accidentally hip cuisine

Often, Appalachia’s trademark dishes look like they belong on chicly worn New Brooklyn Cuisine restaurant menus. It wouldn't be out of place to see ironically mulleted hipsters ordering preparations like like chow chow, a pickled vegetable relish comprised of local vegetables including cabbage, lima beans, apples, green tomatoes, green beans, onions, corn and cucumbers; or dishing up ten bucks for a serving of soup beans, a pinto bean dish flavored with pork, lard and salt.

Contemporary food hipsterdom seems to have intersected almost uncannily with the foundations of Appalachian cuisine. A natural adoption of local, sustainable, and organic principles means that Appalachia really should be ground zero for city-slickers planning their next culinary odyssey.

But interestingly, the region and its entire glorious repertoire of (unintentionally virtuous) delights is generally overlooked and ignored. And it’s not just food-trend obsessed blowhards who fail to recognize the potential of Appalachian cooking; the region and its cuisine are dismissed offhand by vitually everyone who isn’t from the region. It’s hard not to think that this neglect comes from a place ofsnobbery, ignorance and an irrational fear of hillbillies — a group Sohn calls “the last acceptable stereotype.”"

http://www.eatmedaily.com/2009/03/eating-appa...

Just because something is loaded with spices doesn't make it better. Simple is good in that it respects the integrity of the product.

The problem with food today is everyone wants to infuse it with everything under the sun. Overly spiced food where you can't even taste the actual product. It tastes like what it never intended to be.
Say what

Mount Orab, OH

#15 Oct 2, 2013
whites bullshyt wrote:
like i said white americans and white australians are hard working people i know but when it comes to food well i dont know but most whites just dont want to cook a beautiful nice dinner i mean putting the time and effort in to a great meal other reason i think is because white people think someone else should cook for them i think that was their downfall in the end
And somewhere a village is missing it's idiot.

Ish Tov
Level 3

Since: Sep 13

Location hidden

#16 Oct 2, 2013
whites bullshyt wrote:
like i said white americans and white australians are hard working people i know but when it comes to food well i dont know but most whites just dont want to cook a beautiful nice dinner i mean putting the time and effort in to a great meal other reason i think is because white people think someone else should cook for them i think that was their downfall in the end
Most white Yanks did not have servants or slaves cooking for them. We're talking mostly about poor farmers, miners, factory workers, etc.

I think the problem with the food traces back to England, the land of the overcooked vegetables and spice phobia.

England, however, has much improved culinarily, having rediscovered some of its great rural peasant cuisine, adopting good foreign influences and rediscovering the English taste bud.

My point originally was that you're speaking of white Yanks, which then we see link to Aussies and Brits as well. But the problem is not with “white” people generally.
Say what

Mount Orab, OH

#17 Oct 2, 2013
*Not to mention, most people don't even know how to properly cook an item or know how it should taste. If food tastes bland it's because of those who been forced by heath concerns re the use of salt, etc.

And who do we have doing the major bulk of cooking in restaurants? Minorities who couldn't care less about the food but only in getting the food out and earning a paycheck.
jesse jackson

Tucker, GA

#19 Oct 2, 2013
Bebes Kids wrote:
Why should our women cook when we got you biscuit lipped Beulah's, Sapphire's & aunt Jemima's cooking for us? And Sapphire when you finish cooking my dinner go clean my toilets my fine black mammy.
because blacks spit in white people's food

Ish Tov
Level 3

Since: Sep 13

Location hidden

#20 Oct 2, 2013
Say what wrote:
From the American Revolution onward, food wonks have been doing battle over the definition (and very existence) of authentically American cookery. James Beard himself wasn’t even positive if there was such a thing as American cuisine, saying that “I think we have good food and we don’t need to label it. We have one important thing that grew up in this country and that is the definition of regional cooking … we have a breadth of view and understanding.”
Beard was onto something. Among other things, the sheer size, immigration and settling patterns of the United States has snookered any attempt to document, define and dispatch, a la Careme and Escoffier in France, a systematic distillation of our sprawling, disparate nation’s various food traditions into one neat package. Instead, we’re left with a wealth of delightful regional cuisines to celebrate and fight over, all of which are developed and perpetuated by the tried-and-true methods of word of mouth and recipe swaps. The food of Appalachia is perhaps the truest example of this hyperlocal, community-driven cuisine.
The accidentally hip cuisine
Often, Appalachia’s trademark dishes look like they belong on chicly worn New Brooklyn Cuisine restaurant menus. It wouldn't be out of place to see ironically mulleted hipsters ordering preparations like like chow chow, a pickled vegetable relish comprised of local vegetables including cabbage, lima beans, apples, green tomatoes, green beans, onions, corn and cucumbers; or dishing up ten bucks for a serving of soup beans, a pinto bean dish flavored with pork, lard and salt.
Contemporary food hipsterdom seems to have intersected almost uncannily with the foundations of Appalachian cuisine. A natural adoption of local, sustainable, and organic principles means that Appalachia really should be ground zero for city-slickers planning their next culinary odyssey.
But interestingly, the region and its entire glorious repertoire of (unintentionally virtuous) delights is generally overlooked and ignored. And it’s not just food-trend obsessed blowhards who fail to recognize the potential of Appalachian cooking; the region and its cuisine are dismissed offhand by vitually everyone who isn’t from the region. It’s hard not to think that this neglect comes from a place ofsnobbery, ignorance and an irrational fear of hillbillies — a group Sohn calls “the last acceptable stereotype.”"
http://www.eatmedaily.com/2009/03/eating-appa...
Just because something is loaded with spices doesn't make it better. Simple is good in that it respects the integrity of the product.
The problem with food today is everyone wants to infuse it with everything under the sun. Overly spiced food where you can't even taste the actual product. It tastes like what it never intended to be.
Great reading...

Appalachia is just now being discovered. Perhaps I shouldn't advertise it, but the foody movement is manifesting now in Appalachia first as a movement to get locally grown produce into local restaurants and tourist destinations. As for herbs... if you snoop around the crumbling ruins of an old farmhouse you will likely found, having gone wild, naturalized, the culinary and medicinal herbs grown by an Appalachian family generations ago.

Appalachian people have fallen into a period of non-farming, economic stagnation, dead downtowns, significant drug and health problems, etc., like the rest of the USA but in most respects worse, but they remain openminded and receptive to developing their own traditions into income, without shamelessly pimping it.

No t-shirts with hillbilly stereotypes and so on, please.

But before long Andrew Zimmern and Anthony Bourdain will be sniffing around in WV, western VA and eastern TN...
Say what

Mount Orab, OH

#21 Oct 2, 2013
If Whites don't want to put the time and effort into a good meal, then what pray tell explains the explosion that took off when Emeril entered the scene. People are cooking now more than ever. People can't get enough of the food channel and other food shows. Not to mention the internet that has seen an explosion of food blogs, etc. Look at youtube and where does one begin. To say that White people aren't cooking, then who is. People are cooking at home more than ever due to the food explosion that took this country by force.

Ish Tov
Level 3

Since: Sep 13

Location hidden

#22 Oct 2, 2013
Great reading...

Appalachia is just now being discovered. Perhaps I shouldn't advertise it, but the foody movement is manifesting now in Appalachia first as a movement to get locally grown produce into local restaurants and tourist destinations. As for herbs... if you snoop around the crumbling ruins of an old farmhouse you will likely found, having gone wild, naturalized, the culinary and medicinal herbs grown by an Appalachian family generations ago.

Appalachian people have fallen into a period of non-farming, economic stagnation, dead downtowns, significant drug and health problems, etc., like the rest of the USA but in most respects worse, but they remain openminded and receptive to developing their own traditions into income, without shamelessly pimping it.

No t-shirts with hillbilly stereotypes and so on, please.

But before long Andrew Zimmern and Anthony Bourdain will be sniffing around in WV, western VA and eastern TN...

“Repent and worship God”

Since: Jul 13

Location hidden

#23 Oct 2, 2013
Maria_V wrote:
I'm a damn good cook, I can throw down way better then most of them dark skinned down home sistas.
I hope you realize that all of mankind came from the womb of a black woman. It's in the bible.

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