Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
6) No US Politics.
Please don't post about current US Politics. If you need to do this, try [email protected] or [email protected]
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
I love acidic foods. It's essential for cutting through the fatty richness of some dishes. Bacon's nice but bacon with tomato is amazing. Ham and cheese on bread are dece but it's not really a sandwich without mustard. Most soups are better with a squeeze of citrus. And so on, and so on.
Vinegar is another kind of acid, or really two kinds: Fermented vinegar is very different from distilled vinegar. Most people like fermented vinegar in moderation, and some (including me) like it even out of moderation. I will soak good bread in balsamic and eat it strait, for example. I barely put oil on my salads, it's mostly vinegar.
Distilled vinegar is the kind you clean with, but you can eat it, too. I think maybe overfamiliarity with it as a cleaning product may dampem some people's desire to consume vinegar; I myself never used it for cleaning growing up, except small amounts to treat laundry.
Tomato and bacon pizza is godly
I'm a sucker for all kinds of pickles on pizza, especially peperoncini or pickled red onions.