/ck/ - Food & Cooking

>>20201353
>Not sure if trying to start an abbot and costello routine or asking seriously.

Long cat is long, but not related.

>>19775375
When I make curry, it's basically just stew with curry powder in it. I don't know how to feel about this.

>>16275446
i cooked several hundred meals (in part or in whole) for bougie fuckstains. I really, really, really hate line cooking.

>>13708904
>Has anyone on here ever actually skinned an animal and prepared it and cooked it?
Yes, many. Deer, rabbit, squirrel.
>Did you find that it tasted better?
Can't say -- haven't has store-bough deer, rabbit, or squirrel. I can say that I've had better venison at a restaurant, but that's because the chef is a better cook than I am.

Longcat is not related

you should keep all sorts of dried and powdered peppers on hand.
Personally I think guajillo makes chili, jalapeno powder elevates everything it touches, and a pinch of habenero takes even the mundane to better places.
Cayenne has a place, but it is neutral. I use it in place of black pepper, which also has its uses, but actually finds its way into my desserts more often than savory dishes.
Capsaicin is a wonderful family, don't restrict yours.

Also most store bought foreground anything but especially paprika is garbage, throw it all out.

>>9123694
For fuck's sake...
Alright, Word Of Power time. It's Grinman. Always has been, always will be. Not Cockmongler. I'm not saying this towards the trolls who've flooded this thread with Cockmongler shit - they've no hope already. I'm saying this for your benefit - the Anonymous onlooker. You may be new and know nothing about this yet, or you may be old and just plain ignorant. But it's not Cockmongler. It started a few months ago, and it's everywhere. Take it from me. It's Grinman. You don't have to believe me, but I recommend that you do. If you don't, just keep it in the back of your head...the last flickering candle of truth. He's the Grinman. Not Cockmongler. Have some Longcat too (not Cocksucking cat).