/ck/ - Food & Cooking

>>17396087
>limiting yourself to 9 total herbs/spices/seasonings because thats what your handmedown rack can hold
i guess its better than nothing, but still autistically poorfag as shit. you can get like 30 different ones for ~$1/bottle at wallyworld

Today i cooked with spices i toasted and ground myself and it made such a huge difference. Has anyone else seen the light as I have?

Made my own garam masala, ground my own chili powder out of dried chilis, and toasted and ground coriander seeds, shit was so cash

I put this shit on everything and sure it’s expensive (a handful will buy a house on Tupile) but that's ok, my dad works at CHOAM.

>>16108783

>>14436812

Tough, heavily worked muscles with lots of connective tissue to get broken down. Disregard nimrods who try to make the dish more "premium" by using tender cuts that have no business being wet-cooked for hours on end. Shoulder cuts like chuck are the darling at the moment, but go with whatever looks good and comes at a good price. Chuck, short rib, shank, brisket. I've heard that flank and skirt can handle a braise too but I've never tried that.

>>13750472
>Genuinely thought allspice was just a mashup of every spice you had access to in your kitchen

Well, then they should have come up with a better name for the spice!

>>13662192
>I dont really have a fav flavor
Yes you do and its the thai curry.
Best fucking thing campbels ever made

>>13512922
>Spice

Food plebs posing as patricians thread.


Me first. Sister watches Food Channel constantly and claims to be worldly food critic/chef and never bs about food but her food is always shit and full of personal preferences that never extend in ways she fights to claim does, then executes it terribly at our, the eater's, expense. She also greatly dislikes scifi and not trashy romance novels, so I show her the related pic asking her about it saying I had no idea besides it looks interesting. She goes on for like 15 minutes making up noteworthy fake facts and some ancient backstory on the spot about it being a coveted african spice that would be traded for slaves during "Roman times". Brother appears and doesn't understand why she seems to be telling me about some other kind of spice called "Melange". He catches on and he throws in how no one seems to know its made from worms. She rolls with it until we both can't help cracking up when she mentions it having antiaging properties but "it's not like it will protect you from dying of old age".

>>13100570
Is just a little flavor such an investment?

>>11524265
That's cute and seasonal and all that, but this is all I got for ya

>>11313397
how is a barbados hot sauce different from another pepper sauce?

>>11203274
They're not the worst fried fish sandwiches I've ever had, but be sure to order them sans cheese because:

>A: Processed cheese has no business being on a piece of fried fish and I have no idea why the hell it's a standard part of the dish.

>B: They'll have to make it to order instead of whipping one out of the hotbox, meaning you get the freshest breading possible. These things need to be eaten as soon as possible because after even a few minutes, the breading becomes some of the limpest, lamest shit I've ever seen.

With all that said, I'm sure there's at least one hot fish shop, brewpub, or even just a local diner that can serve you up a much better fried fish sandwich.

>>10938657

>>7992089
this
also the dolma

Rabbit Confit

>Season heavily with 3:1 ratio of salt to sugar, add on dried herbs, cracked pepper, or thin (I'm talking paperthin) garlic slices and let rest overnight.
>Rinse seasonings off
>Submerge in cooking fat in a dutch oven or similar dish. I've got a blend of lard, shmaltz, and duck fat accumulated from lots of previous cooks that I clarify and use for this, but you could get away with just olive oil or something.
>Cook in a 220 degree oven until the meat has started to draw away from the bones and they have a little give when wiggled.
>Take em out and store in the fat until ready to use

You can broil or pan sear the pieces real quick, using the infused fat to roast some potatoes on the side or to cook aromatics for a wine sauce or somesuch, or you could dip them in mustard (your choice of what kind, I tend to go for the stronger stuff), then hit them with your usual 3 step dredge and flash fry them. And I do mean FLASH fry them. Get that oil as hot as you dare, drop them in, and take them out as soon as they're nicely browned. The meat is already fully cooked, so all you're looking to do is get the crust good and crisp and warm the interior to a good eating temp.

>>6971655
>tomato pie
I'm okay with this. If you would say no to a slice of anything that has the words "tomato" and "pie" in it then you can go to hell. Fuck nomenclature.

>>6880733
Tortilla chips with red food coloring. You'd think that you'd be getting a little chili powder or some such in there, but i pulled one out and tasted it and it was Bland City, Blandsylvania, Republic of Blandenberg.

ITT: spice racks without actual spice in them

>>5676859

>>5660418