>>23541651
>I always assumed you were those die hard nationalist that would never consume anything that has brownie ancestry to it
i like the spice palate of other countries, especially India and Thaiwan. I'll make Inidan or Thai curries all the time; the only thing i cant get right is the chicken meat used in thair curries, it has this strange cut and texture to it. I'd make homemade naan if i didnt mind the carbs. For other asian dishes i have hosted hotpot dinners where it takes 2 hours to finish because everything is raw and you cook, eat and talk at the same time. I have made ramen with good noodles, seaweed, hard boiled egg, mushrooms, pepper and onion slices and for the meat i choose venison due to being readily available and lean and tasty and it comes out great.