• @[email protected]
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      161 year ago

      Without paying much attention or zooming in I could tell this was Dutch. Then I saw the white chair, the cheese and de Ruijter.

      • @[email protected]
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        1 year ago

        The white chair is TripTrap made by Stokke (At least the original design, guess it’s been pirated by other makers) This could have been any Nordic country as well apart from the details ofc :) I blame IKEA for that

        So the Norwegian Forest Cat is sitting on the Norwegian children chair :)

        Edit. Think it might be a siberian actually…

              • Fishbone
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                21 year ago

                Is there some kind of reference to this that I accidentally made? I was asking an honest question because Maine Coons tend to have extra toes (polydactyl).

                • @[email protected]
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                  1 year ago

                  No.

                  I’m sorry for interjecting such a random reference into the conversation, but it just popped into my head right then. And I’m weird so…

                  Edit: my friend has a Maine Coon. I’ll ask if it’s a polydactyl. Interesting that it has that genetic trait.

        • kronisk
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          21 year ago

          The dealbreaker for me is that a nordic home would never have pre-sliced cheese on the table but rather a big block of cheese and a cheese slicer.

            • kronisk
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              21 year ago

              Well, there’s always some people with no self-respect, but they’re hardly the norm.

              • @[email protected]
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                11 year ago

                We’ve switched back and forth between pre sliced and blocks. But stayed with blocks after watching an episode of “Keuringsdienst van waarde” where you see how much un-cheese presliced cheese actually is.

  • 🇰 🌀 🇱 🇦 🇳 🇦 🇰 🇮 🏆
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    1 year ago

    I know the seasoning packets say to drain the fat from the hamburger after browning, but it always leaves it so dry. I never drain the fat out or add water and I let it all marinate for at least an hour before serving. It’s so, so much better.

    • @[email protected]
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      1 year ago

      Depends on the how lean of a mix you use too. I use fattier ground beef for tacos (80:20 lean to fat) and drain the fat after browning. I find that with that ratio draining doesn’t dry out the beef at all. The other key I’ve found is to cover the serving dish with the beef, while it’s sitting between being scooped for servings. Seems to dry out much faster if left exposed to open air

    • Billygoat
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      11 year ago

      My issue is that the leftovers become really dry. I’ve started adding 20g of tomato paste, which is about 1/6th of a 6oz can, and that keeps it moist.

      You can freeze the rest of the can into smaller chunks that you can take out when needed.

    • @[email protected]
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      101 year ago

      Are hard tacos actually nice to eat? Whenever I see them in movies and such, it seems like the tortilla would just shatter the moment you bite into it.

      • idunnololz
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        41 year ago

        Soft tacos are easier to eat but you can’t get Doritos crunchy taco shells as a soft taco

      • @[email protected]
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        21 year ago

        I like hard shell tacos, though I will say it’s often an exercise in creatively holding broken pieces of taco as I eat it. The secret is to spread a tortilla with refried beans (or any other food that can serve as glue; guac, sour cream, melted cheese, etc) then wrap that around the hardshell taco for a best of both worlds experience. It’s also very much a white people taco night thing; I’d never want a hard shell for a good Mexican or texmex style taco, but if you’re talking about ground beef in a Mccormick spice blend with peripherals from the “mexican” aisle of an American supermarket, hard shells are dope.

          • @[email protected]
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            1 year ago

            Not sure if my incorrect spelling above is the issue. But this is from Wikipedia, which seems to reflect my understanding of what this is.

            Tostada is the name given to various dishes in Mexico and Guatemala which include a toasted tortilla as the main base of their preparation. The name usually refers to a flat or bowl-shaped tortilla that is deep-fried or toasted, but may also refer to any dish using a tostada as a base.

            Edit: oh wait I did spell it correctly…

            • Fushuan [he/him]
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              21 year ago

              Oh, I find it weird that many latin american countries name dishes as other common words, but now that you mention it it’s true.

              At least in Spain, and according to google translate and deepl (I checked to make sure), tostada is the literal translation of toast and it’s used as such.

        • bufalo1973
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          11 year ago

          I guess gentooer means eating a tostada with something on it as comparison of a hard tortilla.

        • @[email protected]
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          11 year ago

          No, Mexican food isn’t very prevalent here. I’ve only ever had genuine tacos in a Mexican restaurant on holiday in Dublin.

      • @[email protected]
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        91 year ago

        It’s like a tortilla made of a giant cornchip. Breakage can be an issue but they don’t explode like glass or anything.

  • @[email protected]
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    1 year ago

    Next taco night, add a bit of water to your sour cream to make it a little bit runny. Then add a bit of salt, some lime juice and smoked paprika. Is nice.

  • @[email protected]
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    291 year ago

    Literally just finished eating White People Tacos… so good. The cat is the only creature there with any taste.