Moonside

Moonside OP wrote

Since I am such a Braydehn, I'd like to complain about the common advice of "just being yourself, bro". The problem is that while I completely agree with the message, it appears to be basically useless in relaying the insight to those who need it. Since I am suspicious of help that actually doesn't help, I am suspicious of that advice giving as well. People have lots of reasons why they aren't comfortable being themselves and it's weird to me why the advice givers seem so satisfied with themselves..

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Moonside wrote

My idea of comfort food is that it can be carby, fatty or carby and fatty and seemingly there's no real "sweet point" for fat-to-carbs ratio that seems obvious to me. A tasteful amount of salt is an improvement to most meals, indeed.

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Moonside OP wrote

Honestly I find most food documentaries to be insufferable. I've never seen a popular one that genuinely takes the Columbian exchange, economic conditions or religion seriously as influences on cuisine, despite these three being perhaps the three biggest influences on modern day cuisines. It's often bullshit on how food was better in some preindustrial or even prehistorical time (just no), authenticity worship, "scientific" explanations or healthism.

i got genuinely angry because it was talking about how standard olive oil sucks and you should be getting olive oil made from olives that were personally caressed by italians when like... i just want to make the food taste good?

I like good olive oil, but I also buy refined olive oil on purpose. Sometimes all that a dish needs is the fat composition of olive oil to soak flavor from aromatic vegetables and spices and the neutral flavor of the oil itself is no great hindrance. This is great for good enough cooking.

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