cultural appropriation... what? i like the fact that, like whiskey, or beer... there are stories attached to certain curries...
namely this one... dhansak... the Parsi people are a Zoroastrian sect who came from Persia and settled in the Gujarati region of north west India circa the 10th century...
but there's a story... and it's in the slow-cooker waiting tomorrow's consumption... why? i remember one one part of chemistry entertained me... organic chemistry...
almost like a restaurant kitchen, what with the perfume base of esters... and what not... but... alas... synthetic ingredients and subsequent synthetic products... like saccharine compared to authentic sugar...
no match... fry fresh chillies at a high temp. with garlic, ginger, ground cumin coriander turmeric (properties of turmeric - the poor man's version of saffron - are only activated using black pepper) -
i know what i like - i'll defend my mother tongue... i'll speak this english - outside my abode... but in terms of cuisine? i know where my stomach is... it's in India...
i could eat this **** morning, afternoon, midnight... it's like reading a bottle of whiskey, the story behind it... like a tokai whiskey - tokai: originating in Hungary - within the confines of a wine...
but my head? if my stomach is in India? my head is in Poland - cf. the map of Europe during the bubonic plague - and the map of Europe during the migrant crisis and terrorism - there is a similarity - a quarantine plot of land...
my heart? on the Faroe Islands...
my phallus? in anything that moves and isn't related to poultry or something i'd ingest.