[ SECRET POST #6996 ]

[case]

⌈ Secret Post #6996 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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Notes:

Secrets Left to Post: 01 pages, 29 secrets from Secret Submission Post #999.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

[fscom]

04. https://cdn.imgchest.com/files/e3a712e60f8d.png

Transcript by OP

[fscom]

I don't play Valheim as much these days, but I can't deny it's the reason I started including more turnips in my diet.

[(Anonymous)]

I love this secret. Quality content, random personal secret, not ragebait, not trolling. 10/10.

[(Anonymous)]

I love it! I've been interested in upping my own turnip intake after realizing that's what those pink pickled things are in my gyro's and shawarma. Love those things!

[(Anonymous)]

For some reason I always assumed those were pickled radishes. TIL.

[(Anonymous)]

They are part of the same family, radishes and turnips, they're probably substituted for each other depending on what's more common in the area.

[(Anonymous)]

I still need to learn that. I already make pickled onions from time to time, and beets (used in turnip pickling recipe) are another veggie I don't use as much.

[(Anonymous)]

Beets are a great natural dye. If you're into any type of crafting you can use them as carved stamps or to dye fabric or yarn, even pasta and other dough... or y'know beet salad, lol.

[(Anonymous)]

Eat too much at one time and I hear they'll dye something else... lol

(I do enjoy beets in salad though)

[(Anonymous)]

lol, my mom grew wayy too much last summer and had like ten in the fridge already peeled and ready to go. We eventually agreed to try pickling a bunch rather than test ourselves by making beets the main course for the week. A bullet gladly dodged!

[(Anonymous)]

I can't eat those anymore because I once had an otherwise delicious falafel wrap that was entirely ruined by an overabundance of way way too salty pink pickled radishes. And I'm a person who has a high salt tolerance. Which is a pity because I usually love pickled stuff.

OP to secret maker

[(Anonymous)]

Thanks for turning my comment into a secret! Also, perfect pic, the Norseman seems rather proud of himself.

How do you prepare the turnips, OP?

[(Anonymous)]

I don't think I've ever eaten any.

Re: How do you prepare the turnips, OP?

[(Anonymous)]

Sometimes I roast them with other veggies, and sometimes I chop them up and add them to soups/stews. Never gave turnips much thought until I came across a cookbook with a minestrone recipe that included them.

Re: How do you prepare the turnips, OP?

[(Anonymous)]

Ever make smash?

https://greensdictofslang.com/entry/l6lvoqy

Re: How do you prepare the turnips, OP?

[(Anonymous)]

No, but I have accidentally caused other veggies to be of mashed consistency in the past. I will have to look into this.

[(Anonymous)]

Ooooh lord no. I don't wanna imagine living in a time or place without potatoes. At least I'm guessing that's why they eat turnips.

I love this secret, though.