A minor fun fact about St. Patrick's Day is corned beef and cabbage isn't really a native Irish thing Like yes, they had corned beef in Ireland (and since this became a thing some people have really pushed the theory it was invented in Ireland) But it wasn't a traditional dish
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Replying to @Diamandahagan @arthur_affect
corned beef is delicious, i have NO idea why its a pattys day thing or why people ruin it with gross leaves
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Replying to @Plutoburns @Diamandahagan
A *traditional* corned-beef-and-cabbage meal, as made by poor working-class Irish people living that authentic immigrant life, would be mostly cabbage with just enough corned beef to give it enough flavor to be tolerable
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One of the things about reading Terry Pratchett's odes to struggling working-class life in the British Isles is how it actually isn't that different from what I think of as Chinese immigrant culture
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A giant saucepan of cabbage with a few bits of bacon scattered throughout is very familiar to me from my own childhood
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I think this is a general recipe - Portuguese Caldo Verde is very much the same idea - lots of greens with little bits of sausage in
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Replying to @kevinmarks @arthur_affect and
Mirepoix and soffrito are the same principle too, bulk up the veg, flavour with sausage or salt pork. Ditto Borscht, but with beets.
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Yup, and the signature New Orleans dishes of jambalaya and gumbo (Creole culture adapting French mirepoix and Spanish/Italian sofrito/soffrito into what is called the "Holy Trinity" in NOLA cuisine, the onion/pepper/celery mix on which the rest of the dish is built)
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See i think jambalaya and gumbo actually manage to be good without meat. I made some vegan jamabalaya in college for an event, went over gangbusters
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Well traditional meatless gumbo for lent (gumbo z'herbes) is its own thing, very heavy on extremely well-boiled green leafy vegetables as a replacement for meat in the dish
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