Werewolf Jones
Member
Then why is everyone in Dune white?
You're being very generous
Where you been man !? I missed you but no homo.good point
Salt and pepper is the lamest of spices. Chyna played you again by telling you they were amazing.White people crossed oceans to get spicy bois.
Race? I thought that was Maragret ThatcherRead the book ages ago and couldn't tell where they referred to any particular race. The 1984 movie was pretty white but I'm guessing you mean something else. What race is this thing from the 84' Dune?
When you live in a poor country and have to eat rat meat, you need heavy spices.
Actually they are amazing.Salt and pepper is the lamest of spices. Chyna played you again by telling you they were amazing.
Then why is everyone in Dune white?
Read the book ages ago and couldn't tell where they referred to any particular race. The 1984 movie was pretty white but I'm guessing you mean something else. What race is this thing from the 84' Dune?
Then why is everyone in Dune white?
Salt is the single most important condiment.Salt and pepper is the lamest of spices. Chyna played you again by telling you they were amazing.
Hillary Clinton's vagina.What is Dune?
Salt actually used to be a very rare, expensive luxury, and yet here we are now, cracking jokes about spice, not for a moment thinking about the billions of humans who never had any. Please, pour some spice out for our beforebears next time you grab that salt shaker. Take a moment of reflection the next time you scoop some MSG into your bowl of soup. While we now take spice for granted, it was not always so available and we are quite fortunate to live in this spice rich time and place.
By the 1600s though, the European market for spices had leveled out, and they had become, generally speaking, widely affordable.
Once spices became common, nobles decided they reflected middling taste. To distinguish themselves from the baser appetites of the masses, the upper classes embraced a new essentialism, demanding that food taste like itself. Instead of cooking meat in sauces layered with spices and herbs, rich Europeans started cooking meat in meat stock and meat gravy to make it taste even meatier. Classic French hotel cuisine relied upon stock, butter, and cream-based sauces and English manor house cookery favored giant, unspiced joints of meat turned on spits (sometimes, bizarrely, turned by kitchen dogs).