the_dunk_tank
It's the dunk tank.
This is where you come to post big-brained hot takes by chuds, libs, or even fellow leftists, and tear them to itty-bitty pieces with precision dunkstrikes.
Rule 1: All posts must include links to the subject matter, and no identifying information should be redacted.
Rule 2: If your source is a reactionary website, please use archive.is instead of linking directly.
Rule 3: No sectarianism.
Rule 4: TERF/SWERFs Not Welcome
Rule 5: No ableism of any kind (that includes stuff like libt*rd)
Rule 6: Do not post fellow hexbears.
Rule 7: Do not individually target other instances' admins or moderators.
Rule 8: The subject of a post cannot be low hanging fruit, that is comments/posts made by a private person that have low amount of upvotes/likes/views. Comments/Posts made on other instances that are accessible from hexbear are an exception to this. Posts that do not meet this requirement can be posted to [email protected]
Rule 9: if you post ironic rage bait im going to make a personal visit to your house to make sure you never make this mistake again
view the rest of the comments
It's funny because you're not even getting into exotic ingredients with the most far out being what? Sriracha? Cilantro? Ginger? They didn't even suggest MSG that scares everyone off. You're not pickling with rice wine vinegar and sugar (though I think you should) You could probably serve that shit in the bible belt and people wouldn't look twice.
Iirc it's literally the recipe for a banh mi that came from hello fresh, so like, the whitest version of such possible lol
A fast food chain here in Copenhagen put a whole grain banh mi on the menu
I've had some GREAT Asian cuisine in Arkansas. It's out there.
You can find cilantro, ginger, and sriracha in white people groceries in the us, at least outside themidwest.