Who the Hell Uses Onion Juice?

Re:Who the Hell Uses Onion Juice? by therein on Wednesday January 17, 2018 @05:14PM (#16172529)

Important to note that native speakers would refer to the stretchy ice cream as "dovme dondurma", which roughly translates to "beaten ice cream".

The distinction seems to be: > Two qualities distinguish Turkish ice cream: hard texture and resistance to melting, brought about by inclusion of the thickening agents salep, a flour made from the root of the early purple orchid, and mastic, a resin that imparts chewiness.[citation needed]

> The Kahramanmaraş region is known for maraş dondurması, a variety which contains distinctly more salep than usual. Tough and sticky, it is sometimes eaten with a knife and fork.[citation needed]

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Re:Who the Hell Uses Onion Juice? by digi_owl on Thursday January 18, 2018 @10:37AM (#16177873)

Could have sworn that HN had an article a while back about Japanese icecream that had similar additives, for the purpose to slow the melting.

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Re:Who the Hell Uses Onion Juice? by rolleiflex on Thursday January 18, 2018 @02:13AM (#16175305)

I'm a native speaker, I think it depends on the region. But yeah, "dövme dondurma" is more specific. The part I'm from did not make the distinction, however.

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