I will skip the introductions as this is part two of a post and continue where I left off in the last post. Romanians usually eat, rather anticlimactically, 3 meals a day, unless you are too poor or following one o’ them new-fangled intermittent fasting things the kids seems to like these days.
To do the linguistic part first, breakfast is called “mic dejun” (similar to French I would say, mic meaning small). The mid-day meal is “pranz”. And the evening meal is “cina”.
To start with breakfast, it can be either eggs (fried – in the one proper way, not like you Americans and your 50 ways of frying an egg – scrambled, boiled or omelette) or cold cuts. Most often cheese accompanies either the eggs or the cold cuts as a side, along with some raw vegetables (onion, radishes, tomatoes, bell peppers most often). More traditional, as in 100 years ago, it would mostly be bread or mămăligă with branză (cheese), slană (basically pig fat, sort of like eyetalian lardo) and raw onion. Romanians eat lots of raw onion, red onion being preferred as somewhat milder in taste.
Lunch and dinner traditionally are somewhat similar, and are usually a first course which is mostly liquid and a second course which mostly solid. Dessert is included to make the standard 3 course meal.
For the liquid part, Romanians distinguish primarily between supă – which is generally a clear broth with dumplings or noodles – and ciorbă – which is denser and has lots of vegetables and sometimes meat.
Ciorbă is further categorized. There is borş – which is soured with either the eponymous borş or with verjuice made from unripe grapes or fruit, or the juice from pickling cabbage. There is peasant style, which is less sour and has more vegetables in it – making it quite think (and hated by kids, me included, who tend to try to eat the broth while skipping the veggies which are left in the plate until angry parents tell you to eat them). There is a style made with sour cream incorporated into the broth – which is most often called a la greque. And there is ciorbă de burta which stands alone, a tripe soup made with sour cream but soured with vinegar.
Smantana is often added – superfluously in my view – to peasant style ciorbă, although adding it after cooking has a different effect then incorporating it into the broth during the cooking process.
Really sour ciorbă is seen locally as a hangover cure. In fact, there is a traditional very sour one called Ciorbă potroace and this is traditionally eaten the second day after a wedding. In the past, wedding feasts were some of the rare occasions when people got fresh meat and plenty of it. They would get various poultry to roast. The neck, feet and innards (hearts and such) were used to make the broth which would be amply soured. The next day, after plenty of food and liberal libations, a meal of ciorbă de potroace was seen as good for recovery. There was also a silly superstition not to give chicken feet to school aged children because it was going to make them do badly at exams. No idea where that came from.
My family version of ciorbă de potroace was New Year’s turkey ciorbă. The tradition was to roast a turkey for New Year’s dinner and use the not-thighs-and-breast parts to make a really sour ciorbă which would be the first meal after sleeping in the next day, suitable due to the long night and plentiful libations.
Now, solid food can be mostly stews with cabbage, beans or potatoes for most people. Duck over cabbage is a preferred delicacy – an entire roast duck over a bed of cabbage. Beans are eaten with pork, often smoked rib or sausage. There are also moussakas and vegetable stews and roast chicken. Often sarmale – leaves stuffed with meat/rice mixture, most often cabbage or grape vine, but also my mother makes some good ones using young horseradish leaves. These are probably similar to such dishes in other countries. Romanians are also big about grilling – with pork being prominent and mici the national grilled dish – small caseless sausages. A local favourite is MBS or mămăligă with branză (cheese – feta style) and smantană (sour cream). Besides the main ingredients butter is usually added and sometimes soft boiled eggs.
One particularity of Romanians, usually older ones, is that they eat bread with everything. Soups, stews, meats, vegetables, a few slices of cheap white bread are always included.
On dessert, there is not much to say. There are usually crepes or cakes or ice-cream and such. One local favourite is papanasi – a highly caloric a deep fried cheese doughnut covered in sour cream and sweet preserves. Generally they come in pairs, two per portion. This is I think because originally one came just with sour cream and one just with sweet preserves, so they were two – one each way – but now they kept the number but add both sauces on both donuts.
Well, that is about it I would say. Probably the last time you have to suffer through a Romanian food post for quite some time.
Comments
168 responses to “Romanian Food – A Short Primer – Part Two”
As much as I love food, the linguistic stuff is fascinating. In Turkish, soup is Çorba (chor-ba), just like Romanian. But Turkish isn’t a Romance language, so it’s interesting (though not surprising) that the two languages mixed like that.
I’ve always wondered how the Romanians ended up speaking a Romance language when they’re surrounded by Slavic speaking countries and pretty isolated from the rest of the Romance-speaking world.
Vampires. The answer is always vampires.
Probably more romanized population left about after the Romans left. Maybe more mountain forests etc for people to hide from invaders…
There are Romanian similar languages remaining in bulharia macedonia albania called aromanians and the istria peninsula in croatia slovenia calles istroromanians
Fascinating! Maybe I should have studied the anthropology of isolated populations in college. That’s sure to be a big income generator! LOL
You can easily get lost in the linguistic side of Wikipedia. There’s this really cool substratum that you can trace all across the old roman empire – There used to be Istrian and Dalmatian, two romance languages, that were common all along the Adriatic coast of the balkans.
Super cool stuff.
Okay…
I have some questions about Romania – specifically the history of its electronics industry. Do you know of a good resource in either English or Italian?
Not…not meant to be a reply dammit.
Not really… I can google but so can you i guess.
I’ve always wondered how the Romanians ended up speaking a Romance language when they’re surrounded by Slavic speaking countries and pretty isolated from the rest of the Romance-speaking world.
My guess is that Romania didn’t have a strong enough local culture to resist Roman assimilation, and then being abandoned by the Empire before the Byzantines really got going was never assimilated into the more Greek flavor of the Eastern Empire. The barbarians who overran Romania did the same as those who overran France, Spain, and Italy and assimilated into the culture they found instead of entirely imposing their own.
Its more complicated that that givem the slavs that overran provinces closer to the empire then Dacia. Dacia was also one of the last to be conquered and first to be abandoned as the Danube was easier to defend. Then again dacians had long contact with romans before conquest so already had appropriated some roman culture
Probably the last time you have to suffer through a Romanian food post for quite some time.
Suffer? Only because I’m hungry and the food you describe sounds delicious.
Where is the Khlav Kalash?
That was not funny the last time and did not age well
Thus ensuring that you’ll see it again.
Chilled monkey brain?
Ewwww, I’ll have the crab juice
mic meaning small
I thought mic meant filthy fucking Irish, or are you using the metric system?
*narrows gaze*
ANy good papanasi recipes online?
For those doing glib fitness papanasi is a good weight loss food
Dunno if in english but i can translate one probably. They key is lots of sour cream and good sweet preserves really.
Does this look reasonably authentic?
https://whereismyspoon.co/romanian-cheese-doughnuts-papanasi/
Yeah looks ok. Never heard of boiled just fried. Also sour cream not the other kind.
I guesa some also add the zest of one lemon but it is optional
Sour cream and preserves sounds like a no go for weight loss.
Newa to me
For some reason, I thought that Vegeta was Romanian. Just looked it up; it’s Croatian. Is it a common household item in Romania too?
It was used for soups and stewes a good bit. My family rarely but it is common
Not Romanian, a Saiyan Prince.
NERD
This was also my first thought.
Very interesting. I love to learn about foods around the world. (sometimes)
small caseless sausages
I saw on a DDD episode a guy who made caseless sausage with chopped jalepeno and other stuff by wrapping them in moist corn husks like one does to make tamales and then into the smoker. The husks allow the smoke through. I have done it several times and they can be tasty.
That sounds delicious.
Glad I’m already making lunch, this post made me hungry(er).
Jesus, the wind is howling here. My range hood fan is spinning like crazy and it is not on. Those further east watch this storm. It is a shingle ripper.
A front just blew through in the last couple of hours ans we have a ripper From the West, odd actually
The end is nigh. It is Presidents day and Trump is President. Mother Gaia disapproves.
I love your posts and hope you do more.
Agreed!
So..the blood is part of liquid portion correct?
No garlic either?
Did you even read part 1?
Well, well, look who got past the work blockage!
Yeah on phone lol. Work blockage about to be history.
So we’ll start seeing you regularly again? This makes me happy.
Hurrah for more frequent bacon!
What’s the Canadian equivalent of Presidents’ Day? Governor-Generals’ Day?
Victoria Day.
Beckham?
Believe it or not, our equivalent is called “Family Day”, I shit you not. Thanks, Trudy!
Probably the last time you have to suffer through a Romanian food post for quite some time.
I’m with Tulip, this is fascinating given the obscurity of your cuisine (undeserved). Love to hear about the wines as well, if you have any knowledge there.
Question: many of my Eastern European clan use a sour herb in their soups (we call it “schav”), similar to the western European sorrel. Is that used in Romania?
We use Măcriş which is basically sorrel.
Ștevie Rumex patientia patience dock monks rhubarb and loboda from translate Atriplex hortensis, also known as garden orache, red orach, mountain spinach, French spinach, or simply orache or arrach. These give a sourish taste. Also nettles can go in soup and sometimes leurda Allium ursinum – known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear’s garlic but the last is more for stews
Oh i know plenty about wine. Thing is the Romanian food posts get few comments which may indicate lack of popularity
Just because someone has nothing to say doesn’t mean that the post was not read Pie. And the posts with the most comments usually are not read anyway… 🙂
Yeah, I’m fascinated with this. Romanian food is totally foreign to me. Nothing like that here. Closest geographically would be a Bosnian or Hungarian restaurant but the Hungarian place has changed generational owners and isn’t like what mama used to make there. The Bosnian one is about 3.5hours away so only on a vacation.
Many of the old European ethnic restaurants are slipping away around here. Doesn’t seem to get as many immigrants from there wanting to open restaurants with food from the old country.
And the posts with the most comments usually are not read anyway…
^This^ The high comment posts’ comment threads are OT AF. Which I enjoy, but I also enjoy these more niche, non-political posts we get from time to time.
I like them just fine, I always learn something, sadly for me, the food has weird stuff in it, Except that dessert looks great!
Keep writing Pie! Good Stuff
I enjoy your posts and appreciate the efforts to create them. I apologize that I’ve become lazy over time and haven’t shown you and other authors the common courtesy of saying “Thank You” after reading.
Thank you!
I enjoy these as well, just don’t have much to say.
The papanasi looks good.
Consider this to be me begging for a post about the wine.
And I hear all the time about how terrific your stuff is. It’s a compliment that people don’t clutter up the comments with extraneous shit.
what do you want to know? Grapes? Actual wines you can buy and drink? History? Stories?
Yes.
Yes.
Definitely history, cultivation, vinting, local varieties, and more.
Yes.
I enjoy reading your food articles, Pie, I just don’t have much to add.
⬆⬆ Same with me. I enjoy these articles.
Thanks for appreciating the fine foods I present. Maybe I move to US and open a restaurant :D. With a wine bar. And a beer garden. And a whisky and cigar area.
That kind of entrepreneurial spirit is precisely what the US wants in its immigrant hordes.
Good luck with all the licensing. 🙁
No gun shop? Well, no way I’m going then.
What if I open one next door?
OK. I’m in
Lack of popularity? Oh come on now. Granted I don’t get the broth thing because we don’t do soup with every meal, and I did have some experience with that on a job where the camp was ran by a bunch of Moldovans. They served nothing but cabbage broth but if you smiled at the server girl she would give you an extra hunk of fat from the bottom of the pot. Do you guys do Perogies? That is some fine Central European eating there.
I hate cabbage ciorba. But I am from Bucharest and it is not a thing in Muntenia. No perogies.
Most pastries are stuffed with either cheese or fruit most often apple
Caution: filling is hot!
Duck legs and cabbage
Why does this make me think of Pressed Rat and Warthog?
“Fish in Clay Pot”
I’ve always wondered how the Romanians ended up speaking a Romance language when they’re surrounded by Slavic speaking countries and pretty isolated from the rest of the Romance-speaking world.
Gypsies stole those words.
If it ain’t bolted down, yeah, we’ll steal the hella dat sheit.
Mmmmm, duck with plum sauce. I’m hungry, now.
Do one about your local fast foods, please
You mean McDonald, KFC? Burger king left …
I understand that in US KFC does not have the mayo garlic sauce they do in Romania winch brings the question what is the point?
I’m fascinated by fast food. You could do the American chains you have there and the differences, that’d be cool. But you guys have your own chains…I hope. I don’t know anything about Romania at all
Not many local chains… Most often Romanian fast food is a Turkish import shaorma – it has 100 different spellings. I will think of local chains …
Oldest fast food chain was made by a Turk in Romania. Called Springtime. Awful burgers. After communism fell lots of Turks started stuff in Romania. Also arabs and lebanese. But then again Commie Romania had good relations to the Arab and north African world. Lots of business with Livia Algeria Egypt Iraq
So lots of schwarma shops?
basically
How about döner kebab?
Might be called : İskender kebap or Cağ kebabı
we have döner and gyros but schwarma more often
I’d say Iskender kebab is probably in my top 5 favorite dishes. I had it once in Bursa, where it originated. My favorite variation os Iskender made from Adana kebab instead of doner.
Is a Quarter Pounder a Quarter Pounder?
what the fuck is a pound?
454 grams
Royal with cheese.
That’s where I was headed What do you call it? and is it like US style?
Royal Deluxe™
re: the “Fast-food” thing is an interesting question
its really not about the food, per-se, as it is the eating behaviors and occasions.
in the US we sort of invented this category of ‘so informal that you can literally drive-thu and get food’
iow, its restaurant-food concept, but delivered in street-food manner.
most other countries don’t really have these same categories of behaviors. they might have ‘home food, restaurant food, and street food’, but none would correspond perfectly to the american idea of ‘fast’ food, which i think is really sort of the child of the “Diner”-concept in America: the ‘universal place, open till late at night, where you can get greasy-spoon type food’
i think the british ‘chipshop’ is close. which melded with the kebab/doner to become the fast-food of UK. West Europe has similar ‘fry up’ type places. But the variety, compared to US fast-food , is generally pretty narrow. Which is why US fast-food concepts (burgers, fried chicken, tacos, pizza) basically have zero competition in most international markets.
i do always think its interesting how the american chains will make concessions to local tastes/and supply. not so much the “royale”-rebranding, but more like, adding “McWhale” sandwich in iceland, or bizarre toppings to burgers.
Like most food it is changing for the better but one thing we did not have and still really don’t in Romania is good sandwiches. Sandwiches are mostly bread with very little filling. I always found american sandwiches at least ones I saw in pictures have a lot of stuff int them.
Which is weird, because a good deli-sandwich is something there is almost no barrier to entry for. you can do it with almost anything, and do it well.
and most places in the US can’t do it right either (*according to my biased ny pov, which is driven by growing up with jewish delis everywhere).
you’d think ‘orned beef on rye with russian dressing, cole-slaw and pickles‘ would be easy to do anywhere, and near-universal. but its amazing how few places can actually do it ‘not very-badly’.
that’s a lot of meat
If it’s not basically a meal in its own right, what’s the point?
That’s what i’d call ‘just right’.
This is the glorious meat-sanity excess that you find @ deli’s like Sarge’s or Katz’ or Carnegie, etc.
I just ate a late lunch and I’m hungry again.
There’s a deli shop in Cleveland that’s well known for overstuffed corned beef sandwiches… Slyman’s. They just started opening additional locations in the past couple of years, and before that the little shop would have lines down the block during lunch time.
Sand’s in Shaker Heights used to be the best. Now my go to is Corky & Lenny’s.
Corky and Lenny’s is awesome as well, but they’re about half an hour away from where I live. Slyman’s opened their first new location in Independence, about 15 minutes from my house (and right on the way to the towpath trail).
That isn’t a sandwich, it is cornedbeefgasm on rye. God that looks good.
but – as an idea of how sandwich could be done elsewhere? (like ‘romanian style’)…
look at how the italians do prosciutto: cured meat, cheese (mozz/prov), pickled red peppers on bread w/ oil and vinegar
http://beta.roadfood.com/wp-content/uploads/2016/03/rfl_19960.jpg
it doesn’t have to hit you over the head with excessive meat to be done perfectly. sliced, cured meat; cheese; some sort of crunchy veg to add flavor/contrast, and some kind of dressing (oil +salt/pepper is often more than enough). Voila
A proper sandwich should be no more than 1/2 bread by volume. It is known.
That is a Euro thing. Look at the Brits. They call cucumbers on bread a sandwich. The US is the best place to get a sandwich or a burger. No messing around there.
i think it started as a poverty thing
It’s so that when we are driving and eating, we have the other hand free to text with.
Here you go, friend.
Stock photo – Sandwichgate!
I SS was really Sarah Sanders…
Gah! No lettuce!
Lettuce doesn’t belong on a sandwich.
That’s 100% correct. Here in NYC they SHRED lettuce and put it on sandwiches. So in addition to being disgusting the little shreds fall out of the sandwich and get on your clothes and the floor
It’s the fast-food equivalent of packing peanuts of hamster bedding.
I went to Quizno’s once and asked for a ham and swiss. They said they didn’t have it. I looked at their ingredeients “You have ham, right?” “Yes” “And I see swiss there.” “Yes” “So can I get a ham and swiss?” “No.” So I left.
I have seen this and it is the anti-christ
chain sandwich-shops so retarded that they are only capable of making pre-programmed menu items, and deviating from the assembly-line formula apparently makes their operating system crash.
i repeat: the fact that even most americans don’t know how to do “deli food” properly is… incomprehensible to me. its literally slapping things together sans any cooking or food-prep. just “a+b+c+add some dressing”. and they still get it wrong.
The idea in the US is that the bread is there to provide an edible wrapper around a meal.
The idea in the UK is to have the filling as a way to give the steam-baked, flavorless bread some kind of character.
The idea in the UK is to have the filling as a way to give the steam-baked, flavorless bread some kind of character.
This is why we have toasters and salted butter. If you’re just trying to eat bread with some flavor, butter or jam is the way to go. It sounds like the UK may need to do some cultural appropriating in order to get proper sandwiches.
You can get good bread in the UK, and maybe now, it’s better and cheaper, but it tended to be something that was hard to get in the inner city. You had sandwiches because you couldn’t be bothered to have a meal. Often, a highly-flavored savory filler like marmite or beef paste (not to be confused with crab paste). With the exception of the much-derided cucumber sandwich or smoked salmon, there’s no cultural history of sandwiches being anything other than a snack food or for people lower down on the socioeconomic ladder.
There really is a difference in what it means to “have a sandwich” back there compared to the US.
With the exception of the much-derided cucumber sandwich or smoked salmon, there’s no cultural history of sandwiches being anything other than a snack food or for people lower down on the socioeconomic ladder.
Interesting. I would not have guessed this, since I heard the story (maybe apocryphal) that the sandwich got it’s name from an Earl of Sandwich who didn’t like to break for meals while playing cards so had his meat served between two slices of bread.
Yes, its origin was almost certainly the one you claim, but more recently among the toffs, ‘sandwiches’ were something served at high tea, when the best china came out and one entertained the other toffs in one’s lounge.
They were the equivalent of serving cheese and crackers with a glass of prosecco when the other moms come over after tennis or a quick spot of rumpy-pumpy with their gym instructor, before their stockbroker husbands get home.
For the working classes, it was just a way of slapping some protein, fat and carbohydrate together – usually on the ubiquitous steam-baked bread.
British bread
https://en.m.wikipedia.org/wiki/Chorleywood_bread_process
I look forward to the possibility of visiting the Old Country and having a McScotchPie.
The McHaggis, super-sized with a Balvenie big-gulp
That would at least be tasty, nutritious and heart-healthy, by comparison.
Fun Fact: in a publicity stunt for a few months McDonald Romania had a McMic – replaced the patty with two Romanian mici
‘most other countries don’t really have these same categories’
Every place has short-order food if government allows it to be sold profitably.
.. correct up to a point. Some countries really don’t do ‘dining out’ at all – sometimes for cultural reasons, and sometimes because they’re so dirt-poor that the economies are moribund to the point where the populations don’t have any discretionary money at all.
Indian food – is sometimes referred to as ‘palace cuisine’, because if you go to India, the only place you’ll get that kind of food is in the very expensive parts of major urban centers, or in hotels. The average punjabi – even today – won’t typically be eating the kind of food we order for a quick take out from the “Mumbai Raj” on 23rd and 3rd, and more importantly, their ability to go out and find a place that does, is going to be highly limited.
Jesus, the wind is howling here. My range hood fan is spinning like crazy and it is not on. Those further east watch this storm. It is a shingle ripper.
It was about -7 when I got up. It’s probably warmed up to 0 by now. The wind has actually taken the day off, but I’m sure it will be back shortly.
Thanks Pie. Everything sounds delicious. I probably just quadrupled my knowledge of Romania.
Eat ciorba so you can grow up big and strong like Romanians.
The Gould household is very much into pork, sausages, and cabbage. I literally eat cabbage everyday. I thought my (((people))) were Latvian. Maybe they were Romanian?
http://www.nydailynews.com/life-style/health/drinking-alcohol-key-living-90-article-1.3829634
When it comes to making it into your 90s, booze actually beats exercise, according to a long-term study.
The research, led by University of California neurologist Claudia Kawas, tracked 1,700 nonagenarians enrolled in the 90+ Study that began in 2003 to explore impacts of daily habits on longevity.
Researchers discovered that subjects who drank about two glasses of beer or wine a day were 18% less likely to experience a premature death, the Independent reports.
Meanwhile, participants who exercised 15 to 45 minutes a day, cut the same risk by 11%.
“I have no explanation for it, but I do firmly believe that modest drinking improves longevity,” Kawas stated over the weekend at the American Association for the Advancement of Science annual conference in Austin, Texas.
That probably just goes to making life worth living, people let themselves die when they don’t enjoy life anymore.
There’s that. its also a stress reliever which improves heart-health, perhaps aids sleep which itself translates to many benefits.
“Subjects who drank about two glasses of beer or wine a day were 18% less likely to experience a premature death”
I’m going to live forever!
(drinks 60 beers at end of month)
Not sure if anyone has posted this yet, I’ve been too busy today to check. But please, please, please let this happen.
Kennedy to retire from bench?
Kennedy is a moderate conservative? That must make Ginsburg a what, left-leaning centrist?
First of all, one has to wonder what right a member of the Supreme Court has to consider his replacement’s judicial philosophy.
You did your job. You retire. The guy that is constitutionally empowered to replace you, replaces you. You collect your gold watch, your honorarium and pension, and go into retirement and unlike far too many members of the legislature and executive branches, you shut the fuck up and “be retired”.
In fairness, for all his bad decisions he really does belong on the right hand side of the left/right divide in American politics. He was on the right side on Citizens United v FCC (free speech), DC v Heller (gun rights), and the Obamacare case (can’t remember the name).
OK. So he was right 3 times.
/sarc
https://www.npr.org/sections/thetwo-way/2018/02/19/587050356/uber-eats-driver-allegedly-shoots-and-kills-customer-in-atlanta
Uber Eats driver shoots and leaves
How is the driver name unknown? Doesn’t Uber have that information?
Uber didn’t tell the news who was driving the vehicle. Uber may have told the police, but the police did not tell the news.
“The driver, whose name is unknown, fled in a white Volkswagen.”
Ok, if the driver was working for Uber at the time, this is impossible, they would know immediately who it is since it’s all tracked and the name of the driver and his car information would also be on the victims cell phone.
And how do they get the password to a dead guy’s cell phone?
But please, please, please let this happen.
Traitorous backstabber. There will be an epidemic of apoplectic self-immolation if that happens.
“There will be an epidemic of apoplectic self-immolation if that happens.”
That’s the part I’m looking most forward to. Just imagine if the old bag goes too.
The old bag is gonna die on the bench, just out of spite
Uber Eats driver shoots and leaves
Whaddya mean, no tip?
The person wouldn’t even know if they get a tip or not. It’s done online and the person will only know they got tips, not who they are from.
Where’s my two dollars!
See… the problem here is that… my little brother, this morning, got his arm caught in the microwave, and uh… my grandmother dropped acid and she freaked out, and hijacked a school bus full of… penguins, so it’s kind of a family crisis… so come back later? Great.
…(and hated by kids, me included, who tend to try to eat the broth while skipping the veggies which are left in the plate until angry parents tell you to eat them).
Universal challenges.
Great article, Pie! Love the color of the breakfast – I need to add more stuff to mine.
Does make you wonder, doesn’t it?
In the UK, when I was a curmudgeonling, if I did’t east something, I was told there were people in Africa who would be glad of that food. Never any specificity over where exactly. When I was old enough, I assumed probably Biafra or maybe Mali.
Is there an equivalent in Romania? Or is it more a generational rather than a geographical issue? I can imagine the 40-ish year old people of today being told that Bob Geldof wanted their leftover spinach and chick peas for Band Aid or something back in the 90’s
We were told similar things, although IIRC, China was worked into the conversation as well as Africa.
Either way, I’m not eating any goddamn lima beans, mom.
I think I was about 9 when I told my mom, “They’re starving because of oppressive dictators. Like you.” A few whacks with the stick and no dinner for me that night, which proved my point to a degree.
I’m old enough to have been the starving children in Europe wanted my baked squash (yech!). I can’t imagine anyone would want that shit.
Ok, I think it’s late enough in the thread to keep this mostly still under wrap, but I need opinions. I got some new voices for hat and hair and I need to gauge reactions. I’m just looking for some constructive criticism.
The hat’s great. Well differentiated, and seems like a good ‘fit’.
The hair – not so convinced. The intonation is flatter, and it’s not clear if you’re going for one of the Queens borough accents or not. Donald himself hasn’t got a very pronounced Queens accent, despite being brought up in Jamaica and educated in Forest Hills, so you *could* go for a far more strident Queens accent (like a male version of Fran Drescher).
Thanks. I’ll play with that advice, see where it leads the hairs voice.
I want all these foods now, but especially the papanasi. Thanks for the post, Pie!