• mavu@discuss.tchncs.de
    12·
    8 hours ago

    Yes, that is what home made food looks like sometimes.

    You’re not in a restaurant, the “cook” isn’t payed, and presentation is not high on the priorities list if you also have to do dishes, wash clothes, and organize life for the family, possibly in addition to a job.

  • astutemural@midwest.socialEnglish
    8·
    19 hours ago

    Actually that wild rice dish looks fine. Mirepoix, manoomin, cream of mushroom… bit of seasoning and it’s a nice hearty dish in the winter.

    • BoxOfFeet@lemmy.world
      2·
      2 hours ago

      Meals like this are exactly why I don’t ever use condensed soup in anything I make. I’ve had a lot of meals like that growing up. My family, my grandparents, my friends families… My wife still will make stuff like this sometimes. It’s all just lazy mush to me. I can’t stand it. Even my mother-in-law, who makes her own soup stock and makes bread and has her own chickens will make condensed soup and canned green bean mush. I just do not understand.

    • smayonak@lemmy.world
      1·
      6 hours ago

      Food conglomerates had tried to sell a more efficient vision of the kitchen to working mothers:

      Less food prep time meant more time for family and career. But it also meant more sales of processed food and the extinction of the skills required to prepare food.

      The children of the seventies and eighties were among the first to experience this change toward preprepared foods.

    • ChickenLadyLovesLife@lemmy.worldEnglish
      5·
      19 hours ago

      They have a uniquely terrible taste, but I don’t understand how just the way they’re cut could produce that taste. I think maybe they’re also soaked in lye or something. Or maybe the exposed inner part of the beans absorbs metal from the can.

      • Uranus_Hz@lemm.eeEnglish
        1·
        13 hours ago

        It’s not the taste so much as the texture. The difference in a green bean casserole made with French cut green beans and whole, cut, green beans is night and day. And by that I mean only one is worth eating. The other is just mush.

      • Decoy321@lemmy.worldM
        2·
        17 hours ago

        I’m guessing it’s more dependent on the brands you’re buying, but there shouldn’t be that significant of a flavor change. Also most cans have a liner inside them to protect the contents from chemically affecting the contents. I just checked a few sources for various products, and all of them were simply the beans in a water solution.

        Some did include salt, which may be having a minor effect. The French cut, julienne, provides a higher surface area / volume ratio. This means the beans will “marinate” in the solution more effectively than larger cut beans. As in, the salt and water have better access to the inner parts of the beam, leaving them more tender and “marinated.”

        I’m using that weird very loosely because I honestly can’t remember the right word.

    • Acters@lemmy.world
      3·
      1 day ago

      What’s even more silly about this is that you never bothered to cook it yourself to experience better cooked food and the reason is? Idk for me it was because I am lame and too shy to ask to change the established way of life. On the other hand I have adjusted to eat food of all sorts even though it is displeasing. Except foods that have capsaicin or or peppers, I’m allergic to them.

      • prole
        1·
        1 hour ago

        Things were much different before the internet. “Food porn” wasn’t really a thing (unless maybe you sought it out in cookbooks, and even then…). Hell, Food Network didn’t exist until the mid-90s, and back then it was a third-rate cable channel that nobody watched.

        If you’re a child in that world, how would you even know that vegetables could be good?

      • howrar@lemmy.ca
        5·
        20 hours ago

        You would first have to believe that better tasting vegetables was a possibility before you start looking for it.

        • Malfeasant@lemm.ee
          3·
          5 hours ago

          This. I didn’t know steak was good until I spent a few months living with my uncle, because growing up, if my mom made steak, it was like burnt shoe leather. Why would I ever think to order it at a restaurant?

        • Acters@lemmy.world
          1·
          18 hours ago

          idk, am I privileged to have a family who cared enough to go to eat out once in while like once a month ?

          I fail to see how you can think I am trying to relate to someone who never had decent vegetables. It’s not like it is impossible for many of us to eat decent vegetables at one point. I clearly am not trying to be relating to everyone’s background. You are simply nitpicking and didn’t bother reading or understanding my comment.

          • howrar@lemmy.ca
            2·
            9 hours ago

            Who said anything about relating to others? You criticized a kid for doing what any reasonable kid would do. That’s the part I’m responding to.

        • SkyeStarfall
          7·
          23 hours ago

          Which is funny because these days I just buy frozen vegetables and make food with those, and I still enjoy it far more than my parent’s cooking

          It really isn’t even about fresh vegetables

          • CandleTiger@programming.dev
            3·
            22 hours ago

            Refrigerated fresh vegetables are much better than canned. Somewhere in between the '50s and today refrigerated got common and cheap and there was no excuse anymore for buying that soggy canned shit. I would’ve said the '90s were well after that point though. Anybody using canned green beans as a side in the '90s was just coasting on momentum and bad choices I think.

            (There’s reasons to use canned – they make a good soup ingredient if you’re going to boil it to death anyhow, and they store better in your disaster prep bunker. But as a simple side for dinner, not a good choice.)

            • Droggelbecher@lemmy.world
              1·
              16 hours ago

              Am I crazy because I liked canned green beans as a salad (like, standard oil, vinegar, salt, pepper) when I was a kid? Mum still makes that and I still like it.

              • zalgotext@sh.itjust.works
                2·
                8 hours ago

                Nah, no one’s crazy for liking any kind of food, and don’t let anyone tell you different. A simple bean salad sounds delightful to me

              • CandleTiger@programming.dev
                1·
                7 hours ago

                The other guy was more affirming but I’m gonna say yes you’re crazy. Anybody who likes what I hate so much has to be crazy, right?

            • Acters@lemmy.world
              1·
              20 hours ago

              This is so true. I find there are plenty of ways to enjoy vegetables on the cheap or lower the effects of rot on foods. I feel like people don’t realize that 2000s is the year that current adults as kids grew up in. It is so much better back than after 2008 and 2020(current generation) are having to deal with but still it was a solved problem.

              Yet people don’t really see what was talking about. I wasn’t alluding to the vegetables, but rather how kids are not willing enough to learn to cook or take initiative when they don’t enjoy something.

              It isn’t easy to cook but I still helped my little brother. I wish when I was a kid, I learned to cook. My mom made the best foods though, and I lived pretty much happy with vegetables. I love salads. It is sad how many are not liking salads or vegetables as much.

        • Acters@lemmy.world
          1·
          20 hours ago

          I don’t know where this came from. I am talking about how as kids we grow up too shy to pickup cooking as a skill, even though we find it not taste right for us. It is fine to accept the food cause hard work and all that about love, but if you feel like it’s not good enough, we don’t seem to try. But you know I don’t deny it’s like that, yet people can still talk to their parents as kids, spice exists and canned veggies or frozen ones can taste decent. All basic truths.

          I helped my little brother cook, he started pretty terribly and to be encouraging everything was, well, not gonna be effective for him to learn. I always made it clear I admired his work but clearly put how cooking skill takes patience and dedication to do. He learned how hard it was for me to cook. I wish I learned to cook when I was a kid.

          Oh well people here got whooshed on the real story I laid out.

        • Acters@lemmy.world
          1·
          20 hours ago

          I kept it short cause I didn’t think there much else to talk about. I expressed my opinion, big no-no on the internet but whatever

  • BigBenis@lemmy.world
    13·
    1 day ago

    My mom used to make me add a can of mixed vegetables to my instant ramen until we agreed that I could eat them separately. So I would quickly force down the bland, mushy veggies then enjoy my ramen in its pure form.

      • Turret3857@infosec.pubEnglish
        28·
        2 days ago

        Damn is this your picture? Did my comment cause you to go and test for yourself? Cuz thats amazing if you did lol

        • encrust9870@lemmy.worldEnglish
          10·
          23 hours ago

          When I found out they had lead last year, I went to work with the cup to confirm. This is a handheld XRF, which depends on the specific spacing of electrons in atoms to determine the identity. Not much to it other than point and shoot! (with shielding)

          • SkyeStarfall
            3·
            23 hours ago

            Modern tools are fascinating, the way you described it sounds so absurdly high tech

      • Machinist@lemmy.worldEnglish
        2·
        1 day ago

        That is not a cheap toy. I’ve heard of them, never seen one. What is it and how much was it?

        • encrust9870@lemmy.worldEnglish
          8·
          23 hours ago

          This is a Thermo handheld XRF. I wasn’t working at this place when it was purchased, but it was somewhere between $40k-$60k.

    • xx3rawr@sh.itjust.worksEnglish
      32·
      2 days ago

      I’m pretty sure that’s Corelle. Do they still do this today? Because all of our dishware are fucking Corelle

      Edit: Ok so they stopped putting lead since 2005 so we should be safe. But how come they only stopped in 2005

      • frunch@lemmy.world
        16·
        2 days ago

        But how come they only stopped in 2005

        Probably ran out of their stock of lead around that time

        • prole
          1·
          1 hour ago

          Who needs government regulations, amirite?

          It’s not like widespread lead exposure has ever had any negative effect… Oh wait.

        • AoxoMoxoA@lemmy.world
          2·
          22 hours ago

          My aunt always drops off the fucking best, most fattening, rich meals ( “church food” ) and it is always on a plate or bowl from that company that her family has had since at least the 80’s. I will not stop eating from those dishes, I don’t even care , it’s worth it.

        • errer@lemmy.worldEnglish
          8·
          2 days ago

          Wouldn’t surprise me if money > children’s brains, this is America after all

          • C A B B A G E@feddit.ukEnglish
            6·
            1 day ago

            Properly fired it’s pretty tough to get any meaningful amount of lead out of a glaze on ceramics.

            I’d bet they did it because of pressure from customers.

      • jaybone@lemmy.world
        3·
        1 day ago

        I have corelle (or corealle?) but mine are all white and don’t have the decorative print. Does that mean mine are safe from lead?

        • prole
          1·
          1 hour ago

          I believe it was just the one (or maybe two?) specific design… I have one from circa 2004-2005 with a different pattern, and I remember looking into this a few years back and finding out that mine was probably ok.

      • weariedfae@sh.itjust.works
        8·
        1 day ago

        You’re fine. The lead is bound in inert glass and only in the design. You would have had to chip off the design and eat it to have any problems.

      • bss03@infosec.pubEnglish
        1·
        22 hours ago

        I think we still have one of those plates in the cabinet. It’s not in normal rotation, tho.

    • Botzo@lemmy.world
      12·
      2 days ago

      I also feel seen in a really weird way. That Corelle, the gray hot dish, the lump of “salad”. Except the french cut beans. Mom never sprang for that. Dad did sometimes though.

  • tiredofsametab@fedia.io
    26·
    2 days ago

    I don’t know why, but the word “hotdish” bothers me; I guess because I assume it refers to sort of dish/vessel rather than food.