It's like a few ingredients at a time, where Chinese food is like How much can we throw in here at once?
Which was a source of conflict with my mom, whose family was southern Chinese and used vinegar a lot
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I get that. Vinegar can sometimes seem related to spoilage the way parmesan cheese is to vomit or cumin to armpit.
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Probably similar if not identical aromatic compounds.
End of conversation
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