This week on bizarre things that happened on Tinder, we bring you the man who doesn’t know about charcuterie.
Now we don’t shame people for not knowing different food staples – a meat and cheese board in this case.
But weirdly, the man told his Tinder match that he wasn’t ‘ready’ for a charcuterie date – too serious apparently.
His match Danielle Betsy shared their exchange on Twitter after being rejected by the dude.
Danielle, a 22-year-old from Canada, posted their messages with ‘Jan’ online where she wrote: ‘the boys in Germany are different’.
Weirdly enough, Jan’s first message to Danielle was ‘what is charcuterie’ which is either a really unusual chat-up line or is in response to it being mentioned on Danielle’s Tinder bio.
Danielle then replied to his opener with ‘It’s a board full of meat and cheese and grapes that you have with wine’.
But that’s too much for Jan who replied: ‘Mmh I am sorry. I don’t think I’m ready for that’.
Which makes us wonder – are cheese boards too serious for a first date?
Plenty of users were tickled on Twitter where the post racked up more than 40,000 likes.
Since the post went viral, Danielle followed it up with another saying ‘I’m saving charcuterie for marriage’
Users were in stitches, making jokes and saying: ‘French boys would never’.
‘Fine meats and cheese is where I draw the line,’ quipped another while one wrote: ‘I mean, it’s an awfully intimate experience for a first date.’
We’re not sure what’s so serious about charcuterie – it really is just prepared meats such as bacon, ham, sausages as well as fine cheese and grapes.
Sounds delightful, if you ask us. Perhaps he was lactose intolerant though.
A brief history lesson about charcuterie
Jan might not be ready to face the French delicacy but we love our food staples.
Here’s how charcuterie came to be.
Charcute stems from the French noun ‘Charcuter’ which means ‘to butcher’.
‘Char’ means flesh and ‘cuite’ is old French for ‘cooked’, according to Nisbets.
During the fifteenth century, ‘charcutiers’ weren’t allowed to sell uncooked pork due to obvious risks of raw meat. So meat began to to be salted and cured in this specific way on a commercial level.
By the time of the French revolution, nearly one hundred charcutiers were operating within Paris.
Initially, the process of curing meat was never designed to enhance its flavour, but was more of a necessity – to preserve the meat edible during the winter months.
By drying meat and smoking it over a fire, using juniper berries or other herbs and spices to add flavour, it could be stored for longer.
In Britain at least, as soon as refrigeration became widespread, this practice of curing meat almost became extinct but is now revived.
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