Sage words.
Its about thyme somebody said this.
OP sounds a little salty.
She mint well.
Until it's not.
you telling me there is only salt and pepper in your house?
Without looking, there's that, coriander, curry, tumeric, chilli powder, cumin, paprika, chives, rosemary, thyme, oregano, cayenne pepper, and some other stuff I forgot.
No one is saying which spices to use anywhere. This is about quantity and not being a fucking nigger.
Found the mexican
I'm with you on that. I'm the stereotypical "wypipo" who "don't spice they food".
Same. Salt and pepper. Anything else is fuckin gay.
Your ancestors conquered the world for spices and herbs. Impress your ancestors by having a spice cupboard that would make a 17th century aristocrat blush.
I refuse using black pepper unless it's fresh and I crush it by hand just before using. Found out those strange plants my neighbors dad was growing in s planter I set up for him were oregano. The neighbor had me over one day to weed his little garden and fix his fence so while there I carefully weeded out the planter and moved some other plants for him. I was allowed to take some herbs with me. Nothing better than fresh oregano minced into spaghetti with a bit of olive oil.
My ancestors were lowlife potatoniggers that never amounted to sheeeeit
I found out Mexican food is shitty cuts of meat with a hell of a lot of seasoning on it.
Mexican food really is garbage.
I personally would have written: “I’ve found that mexican food is a hell of a lot of seasoning dumped on low-grade slop, accented with a tiny bit of the worst cuts of meat. Garbage.
Working maintenance in beaner apartments for one summer taught me that 99% of cooking takes place on the range, using only ‘high’, and pretty much only on the large burner in the front. Additionally, the oven is used for storing half a dozen frying pans.
Making it yourself with good cuts and other good ingredients and a reasonable amount of seasoning turns it into amazing food. But that's somehow racist and anti-semitic.
Some of us are race realists, not blind racists.
Sounds muy bueno
Probably dog shit ingredients
I agree with that.
What you want is a blending of flavors from the food itself. Minimal seasoning to augment that. Hamburger, for example, is fairly plain. However, chop up some bacon, some onion and celery, a bit of garlic, and fry everything altogether slowly on medium low heat, with some salt and pepper, then your hamburger is no longer plain. Now it's gourmet:)
You can add ketchup, or a tomato sauce, or other sauces, a cheese sauce maybe, and serve on carbs: breads, pasta, or rice.
You can also use a can of soup for a fast sauce - tomato, chicken with rise, or chicken gumbo, for example. Pour it straight onto the meat and stir it in so it mixes with all the rest. Let it cook a little while. Merge the flavors.
Add a glass of wine with the meal.
If your girl is there, light a candle.
Live like a king.
You said the "K" word
this nigga watches the shit out of kikes cooking on the television
food from the plant kingdom needs spices. there have been vegetarians / vegans in india for >5,000 years. almost all vegan indian recipes are mostly spices.
coconut curry:
1 tsp vegetable oil 1 large onion 1 sprig curry leaves 4 cloves garlic 1 inch piece ginger ½ to 1 tsp ground black pepper 2 large tomatoes ½ tsp turmeric ½ tsp paprika 2 yellow or red potatoes 3 cups vegetable stock ½ cup coconut milk 1 to 2 tsp garam masala 8 oz vegan chick'n pieces or cooked chickpeas 2 tbsp cilantro Salt
Sounds good, thanks.
What is BBQ sauce then? Fuck your shit in general.
Sugar and mustard. Look I'm not saying no seasoning, I'm saying good food doesn't need everything in the spice rack to taste good.
Then what do I do?
A beautiful woman will still use makeup, but very little, in a way to let her natural beauty shine. A juicy tenderloin only needs salt and pepper cooked in butter to let the meat's flavor shine.
I've got the natural makeup down, I can use all the cooking advice in the world, though. Do you marinate?
Depends on the cut of meat. Most steaks don’t need it, but cheaper cuts of beef absolutely do to make them tender. Marinating other meats like chicken is mostly for flavor, while beef is to flavor and tenderize. I always brine my roasted chicken and turkeys.
Real men marinate. "Beer can chicken" is awesome too. Simplest thing to do to wake up flavors is to add heat. Doesn't have to be alot, matter of fact it is better when it is slight because all it does at that point is open up the taste buds. Just adding a 1/4 teaspoon of hot curry to a normal sized dish all mixed in before cooking adds that heat with out really having the curry take over. Find a food store that is run by dot indians or such and they will have a huge section of scoop yourself powder of just about everything. Way cheap too. Think of how much they charge for turmeric in capsule form as a pill, I can get a large bag for like $8 Bucks. Last bit of best advice to give, My go to's are a Better Homes and Garden huge hardback cook book of the classics and a hard cover Le Cordon Bleu because it has French stuff and different takes on the same food. It's just executing the recipe at that point. Having the hardbacks instead of using the internet is better because you can browse and find new stuff to try. Good luck and have fun!
It's the same!
No, haven't got into it, I just got a vacuum sealer so I may get into it. It's a matter of motivation.
You do know that seasoning is to put salt on it.....
If your steaks suck you need to season them for an hour minimum before cooking.
Good advice for that type of steak seasoning. Put the salt on early and let the steak settle to room temperature. I also do something that steak snobs hate, but it is quite tasty. I take marinade, but before adding I splash some rose vinegar on it and stab it in with the fork, add m' and stab it in again, flip and repeat. 6+ hours in the fridge....open flame....super tender. The simple salt way, in a pan with butter or bacon fat slow at first, then in the oven, back out to do that high sear with the liquid being spooned on it continuously.
I rather starve than eat shitty meat, I rather eat the butter I'd cook the meat in straight up.
Buy better grade steak,it will taste like steak. Proper cooking is the key
Only for hoomans
Correct.
And here I thought it was because you're vegan.
I'm practically a cannibal. The benefit of red meat is that the fat is liquid at a similar temperature as our natural body temperature.
I wasn't implying you were one. I should've said If your cooking sucks, you're probably vegan. At any rate I've got a couple nice ribeyes sitting out coming up to room temp with salt and pepper. Going to pan sear them and baste with some butter with added thyme sprigs and garlic from the garden. You're correct, seasoning is like putting makeup on a woman. If you put on too much of it, or the wrong kind, you end up with trash. You want to use the right kind and amount to accentuate the beauty, not mask it.
Meh, sometimes you just have a need.
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