food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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iirc Chinese takeout started mainstreaming here in the mid 20th century which i at least hope would be too recent for anti-Irish sentiment to play a role.
Could totally be a self reproducing westerners don't want to see potatoes in Chinese food because it's not an asian ingredient or some nonsense like that, and they think that because they don't see potatoes in Chinese restaurant food, and so on and so on.
The shelf stable thing does make some sense, altho i don't think potatoes are any more perishable than the usual vegetables? If we're talking kitchen logistics potatoes definitely need to be pre cooked for stir frying, and for longer than the typical vegetables i'm pretty sure. Might not make sense to do the extra prep if they're not used enough in the menu.