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Cake day: June 30th, 2023

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  • humorlessrepost@lemmy.worldtovegan@lemmy.worldBarf.
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    4 days ago

    They contribute texture, sure. And with enough maillard reaction, potato and bread can pull their own weight. I just hate the idea of filler ingredients. I had to make my food stretch when I was younger, and now I don’t have to (for now), so I’d much rather just have more of the genuinely tasty parts and leave out the bland bulk. Every rice dish is better to me without the rice, for instance. Same flavor, but more of it per bite.